Miles Thompson is the Executive Chef of Michael’s Restaurant in Santa Monica, a mainstay in the modern Californian cuisine movement for almost 40 years, having acted as a springboard for the likes of Nancy Silverton, Jonathan Waxman, Brooke Williamson, Sang Yoon, and more. Originally from New York state, Thompson moved to LA over a decade ago to work in the kitchens of NOBU, Animal, and Sonofagun, respectively, before venturing out on his own to start the wonderfully-received pop-up series...

Andy Kadin is the founder, owner, and head baker at Bub and Grandma’s, a wholesale bakery that provides loaves to some of L.A.’s best restaurants, including Osteria Mozza, Petit Trois, Kismet, and Sqirl. After 10 years of writing for TV and advertising in Los Angeles, Kadin decided it was time for a career change. Being from New Jersey, he always had a deep love for sandwiches -- so much so that his nickname became ‘Lunch’ at a previous job...so while dreaming of someday opening a...

Lauran and Peter Lemos are the co-owners of Wax Paper Sandwich Company - a small but mighty sandwich shop operating out of LA’s Frogtown neighborhood since 2015. Now married, they met back in 2012 while working in a restaurant in Downtown Los Angeles. Peter cooked, and Lauren served. Since then, Peter has cooked in some of the finest kitchens on the California coast, such as SPQR, Étoile, Craft, Bazaar, and L&E Oyster Bar, and even had the pleasure of competing on Food Network's...

Matt Orlando is the head chef and founder of Amass restaurant in Copenhagen’s Refshalevej neighborhood, a somewhat secluded post industrial part of the city that you can choose to arrive to by public ferry. Orlando opened Amass in 2013, which is a relatively short distance from both locations of Noma, where Orlando previously worked. It turns out he actually spent two periods at Noma. His first post was sous chef in the mid 2000s, but he departed briefly for New York with his wife –...

Philipp Inreiter opened Slurp Ramen Joint in 2017, a shop near Copenhagen’s city center that merges Japanese ramen with Danish design and ingredients. Originally from Austria, Philip has worked in kitchens around the world, most notably getting his start at noma, which originally brought him to Copenhagen, and took a detour to work in Tokyo where he discovered his love for ramen while apprenticing at Konjiki Hototogisu, one of the best ramen shops in Japan. He soon returned to Copenhagen...

Jonathan Tam was named executive chef at Copenhagen’s Restaurant Relæ in 2016. Relæ was the first restaurant opened by Chef Christian Puglisi, and Tam’s been with him from the start. Trained at a culinary school in his hometown of Edmonton in Alberta, Canada, Jonathan, he landed an internship at NOMA in 2007 and has been in Copenhagen ever since. His elevation to executive chef at Relæ was a natural progression, as he’s been creating menus at the restaurant with Puglisi from day one...

When Chef Christian Puglisi opened Copenhagen’s restaurant Relæ in 2010, his first as head chef, it was quickly awarded a Michelin star and became known as one of the most sustainable restaurants in the world. He’s since gone on to open three more restaurants in Copenhagen - Manfred’s, Mirabelle, and Bæst, and each have followed in Relæ’s footsteps with a focus on sustainability. So, for example, instead of importing mozzarella for the pizza at Baest, they make it themselves with raw...

The Marksman pub in East London has been around for over 150 years, exemplifying what a pub should be - cozy wood paneling, regulars that have been stopping in for decades, comforting food and quality local beer - English hospitality at it’s finest. Chef Tom Harris took over the place with his co-founder and co-chef Jon Rotheram in 2015, and perhaps their greatest achievement, aside from being named Michelin’s pub of the year for 2017 - the first time a London pub was awarded the accolade,...

Chef Jessica Largey was born and raised in the agricultural town of Fillmore, California, located just an hour outside of Los Angeles, and it turns out that growing up in a small town surrounded by orange groves, backyard avocado trees, and little else, was the perfect environment for a young chef to learn how to cook with fresh produce. It’s not surprising, then, that Jessica will be incorporating Southern California’s abundance of produce into the menu at Simone, her first restaurant as...

Rosio Sanchez is a Mexican-American chef from Chicago who’s now spent nearly a decade in Copenhagen. Soon after working her first job at New York’s WD-50 with pastry chef Alex Stupak, she joined Rene Redzepi’s team at Noma, eventually becoming head pastry chef there while in her 20s. After her time at NOMA, widely considered to be one of if not the best restaurant in the world, she struck out on her own to open a taqueria in Copenhagen - Hija de Sanchez - showing Denmark how delicious...