Neue Luxury is a global dialogue on luxury in the 21st century.

Chef Mauro Colagreco will take the helm of two dedicated restaurants within The Maybourne Riviera.

50 Best have bestowed the honour of the Icon Award 2021 upon French chef Dominique Crenn.

Gucci announced the opening of the third Gucci Osteria da Massimo Bottura in Tokyo on 28th October 2021.

Chef Agustin Ferrando Balbi’s first restaurant Andō has officially opened its doors in Hong Kong. The highly-anticipated 34-seater restaurant was launched in partnership with JIA Group, the Hong Kong-based hospitality firm founded by Yenn Wong.

Odette in Singapore has taken top honours at the Asia’s 50 Best Restaurants 2020 awards ceremony, retaining the coveted dual titles of The Best Restaurant in Asia and The Best Restaurant in Singapore for a second year.

The region’s most respected chefs and influential restaurateurs, together with leading industry figures and international media, will gather in Saga Prefecture’s city of Takeo for the announcement of the Asia’s 50 Best Restaurants 2020 list.

Spanish celebrity chef Ferran Adria is to reopen his once world-famous elBulli venture next year—but not to serve food. The former three-Michelin-star restaurant on the shores of Catalonia's Costa Brava, once considered the world's best for four years in a row, will instead house a laboratory and museum of culinary innovation.

Virgilio Martinez Véliz, the celebrated chef behind the award-winning Central restaurant in Lima, Peru, has launched ICHU Peru in H Queen’s. Located in the heart of Hong Kong, ICHU serves contemporary Peruvian cuisine in a modern, bistro-style setting.

Virgilio Martínez may be a long way from home but food is providing familiar comfort. The 40-year-old Peruvian super-chef is in Europe on a profile-raising trip of sorts, and the spoils of his craft are never far away.

On Avenue Victor Hugo in the quaint town of Valence, tucked between Lyon and the Provence, perched on the banks of the Rhône and its golden vineyards, the venerable Maison Pic is known only by fine gastronomes and connoisseurs. Some journey from afar to savour the delicate, robust cuisine of chef Anne- Sophie Pic, widely known as one of the greatest chefs in the world.

A modestly sized, mythical space where alchemy and intense experimentation come together to present some of the most exciting food in the world. If that sounds overzealous, it is meant to. Once you have sampled Alajmo’s food there is no going back.

Within the fabric of our memory, taste is a thread laden with emotions. As we age, pulling at the thread can help us better understand the past whilst simultaneously evoking the most powerful feelings. Great chefs master the alchemy of these emotions with an incredible artistic dexterity, perhaps none more so than Massimo Bottura.

Over the past decade Australia’s dining landscape has changed beyond the imaginable. Composed as a perfect gastronomic double helix of sorts with adventurous, educated and demanding consumers forming one structure while intelligent, entrepreneurial and inventive chefs provide a dynamic counterpoint.

A few miles outside the Basque city of San Sebastián, past roadside bars and verdant fields, lies Mugaritz; a restaurant so revered that people here talk about it in a kind of hushed awe. From the outside it appears fairly unremarkable; a large chalet-like building topped with a sloping roof and flanked by gardens that produce the delicate flowers, vegetables and herbs that contribute to its menu.