The best in the world: Potongs, AisonX & Quintonil Chefs for the future of dining

Year 50 best restaurant in the worldThe S list is about luxury, accuracy and bucket list and a baker list, but it is about getting customers to renew food.

So this year, the week for the respected ceremonies of the Turin, Italy, the cook of the soomternyika discussed how his restaurant had helped to change the Bangkok Restaurant. Felonywhich is no. 13 In the list of this year and received a sofornaskaid SoodonkonaskiJ resident of Chef 2025 worldwide, serving Cuisine of Thailand in Bangkok’s Chinatown.

During the 50th restaurant of the restaurants, Sontononnanakaj reported how refreshing to see if local people in Thailand is now “willing to pay more than local cuisine.” During the past, he said, Thai customers were more prone to enjoying priceless food in Japan, Italian or French restaurants. But worldwide, cooks as a churchikakikakij changed the conversation with the cities of the city.

“I want to use local ingredients and have created a true taste but I have the skills and things I have learned in my work, ‘said Childoryayij, who had been trained by Jean-Georges Vomanichten in New York.

The Dudian’s signature bowl is a duck back. You get dad from Chochoengsao, about an hour and a half bangkok, and creates a hybrid of beijing duck and France duck.

“I was French trained and western,” he said. “But when I returned to Thailand, I felt that I wanted to build my way and my cuisine, a cuisine representing my heritage.”

One day after the media conference, at a meeting of the channels when shyly talking about the future of good food, the jain jp Park of New York’s Atom .

“The reason why we have opened up in labor in Korea to look at the foundation of Korea,” said Park. “We can take something different, like Mexican taste, and mix with Korean foundation to create something different.”

Park, for example, makes his translation of a gichujang. And his Seoul’s research center played around two Korean Soleans. Like the same, park and atomix r & ding dishes at the same time.

Too good food, of course, the act of measuring.

Chef Eric Kragh Veldgaard of Copenhagen’s Jordnær restaurant .

“That’s a good question because I am the kind of man’s luxury,” he said. “I can do better for yourself using the unpleasant ingredients of luxury. But as I have this desire for a wonderful restaurant with tourists, I have to make compromise.”

Vildgaard spoke about the importance of Jordnær Being a cooperative place where his team is happy and has an impact on a restaurant.

“We are very distressing about doing involvement and maintaining the community,” he said. “That to me is more important than it is a hyper-Local. It is very important that my cooks live a good life.”

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The top of your game is hard work, so estimates is important. Chef jorge vallejo of Quintoni (No. 3 In this year’s list) You want to make it clear that a long-term dedication is an important part of the recipe for the recipe.

“We started earlier,” he said. “We had no investors. We have 13 seasons already in a restaurant. It is a health project. It is not business.”

When asked what advice you had for cookers who wanted to be alone, Vallejo emphasized that putting the job more.

“I started in the kitchen for 16 years old, and I opened my 30-year-old restaurant,” she said. “I think a little generation needs to understand that it takes time. I believe that people need to be in the best way of reading, because if you can be morally heavier.”

So what good food has the future lead?

“I think it will be a person personally,” said Athomix park. “It used to be with a Sosigna Service. But now people are now very happy to know about Chef, philosophy after a restaurant and a group.”