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The people at the pass: who they are, where they came from and what they are cooking next.

An elegant sashimi platter with tuna, salmon and yellowtail on traditional Japanese tableware
Interviews

Nobu Matsuhisa: 'I still look for the next step'

At a one-night tasting inside Nobu Toronto, the chef marked 30 years of his brand and explained why it still has to move like a fashion house, not a hotel chain.

24 October 2026 · 2 min read

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Chef presenting a colorful plated dish with plantains, avocado and citrus glaze
Chefs · Lima

Virgilio Martínez says recognition was never the goal

In a new interview, the chef behind Lima's Central reflects on what winning the world's top restaurant ranking in 2023 changed, and what it never did.

27 September 2026 · 2 min read
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