Chef’s Table Guide

From his restaurant Fäviken, Magnus Nilsson has created his own particular brand of cuisine inspired the natural rhythms of his homeland.

Ben Shewry draws foodies and critics alike to his award-winning Melbourne eatery Attica, where he serves dishes inspired by his childhood in New Zealand.

From her L.A. eatery N/Naka, Niki Nakayama and her partner Carole Iida serve up traditional Japanese kaiseki — with Niki’s own twist.

Francis Mallmann, the wandering chef, is a romantic at heart. He also seems to have some issues. My thoughts on his Chef’s Table appearance.

From his New York eatery Blue Hill, Dan Barber heads the farm-to-table movement and works towards tied goals of sustainability and deliciousness.

Without his wife Lara, Modenese chef Massimo Bottura might be nothing. Here’s his culinary career — and their love story.

From his Bangkok eatery, Gaggan Anand pushes the limits of Indian cuisine. It’s out with chicken tikka masala, in with spherified yogurt.

In their restaurant Hiša Franko, nestled in the Soča Valley, self-taught Slovenian chef Ana Ana Roš and her husband bring guests a memorable dining experience.

From his Mexico City eatery, Enrique Olvera leads the charge to lift Mexican cuisine to the level of French fine dining. The humble taco? Not so humble.