A look at Dan Barber and his restaurant Blue Hill, and the start of the farm-to-table movement.

Argentine chef Francis Mallman combines his prestigious French culinary background with traditional Patagonian fire and earth cooking methods to create sensational dining experiences.

A look at chef Niki Nakayama and her Los Angeles restaurant n/naka.

An interview with Ben Shewry and a look at his restaurant Attica in Australia.

A look at chef Magnus Nilsson and his restaurant in Sweden.