Chef’s Table Guide

Jeong Kwan is not a chef. She’s a monk. But from her temple, she cooks some of the most beautiful and wholesome food in the world.

Once-king of the New York City dessert scene, Will Goldfarb now cooks from Bali — where he undertook a mission of self-discovery.

Meet acclaimed pastry chef Jordi Roca. He and his two brothers manage El Celler de Can Roca, the best restaurant in the world.

From Noto, Sicily, pastry chef Corrado Assenza serves classic Sicilian and Italian treats created from the best handpicked local ingredients.

From the Momofuku Milk Bar in New York City, Christina Tosi serves up creative takes on American desserts — like cereal milk ice cream and crack pie.

From his six restaurants in Barcelona, Spain, Albert Adria has created a culinary empire to rival that of El Bulli, his brother’s fallen kingdom.

From their Bangkok eatery, chefs “Bo” Songvisava and Dylan Jones pave a new path towards authentic, sustainable Thai cuisine.

In his Istanbul eatery, Ciya Sofrasi, Musa Dağdeviren serves and preserves traditional Turkish cuisine.

A guide to Volume 5, Episode 1 of Chef’s Table. Chef and undocumented immigrant Cristina Martinez serves up traditional Mexican barbacoa at her Philadelphia eatery.