Chef Makoto Okuwa opened his homonymous restaurant in Polanco in the summer of 2017 to add to his 20-year trajectory of success around the world. With a career in the United States, a restaurant in Panama, Mexico and soon Brazil, Chef Makoto sat with us to chat about his projects, expectations and goals for the future.
The Peninsula Paris hotel offers an enthralling culinary experience with a series of sophisticated bars and restaurants that promise to challenge diners’ expectations on the finest art of haute cuisine in the beautiful city of Paris.
Jan-Hendrik van der Westhuizen is a man of many talents. Born in South Africa, he has made a name for himself as a prestigious chef, avid photographer and artist, winemaker, compelling writer and successful restaurateur.
Chef Carlos Gaytán, originally from the state of Guerrero, went to Chicago in the early 1990s in search of better opportunities. Almost two decades later, he has become an inspiration for hundreds of Mexican chefs seeking international recognition.
Chef Umberto Bombana is the ambassador of Italian gastronomy in the Asian region. His restaurant pays homage to Federico Fellini’s 8½; Bombana has entirely become a standard of “Asian Italianity.”
The history of liquor in China is as millennial as her own culture. Even if there exists evidence that during the Shang dynasty (1766-1046 a. C.) aguardientes and rice wine were consumed, some anthropologists based on the detailed data from the Chinese chronicle Shi Ji or Sima Qian, the historical records par excellence, establishes its origins over the past three millennia
The warmth of soft illumination, heavy-framed artwork standing out of the walls, in contrast with the fine centerpieces, surround a dark wooden dining room offering the most delicious dishes: hard to resist meat cuts, chicken and seafood.
An ancient manor opens its gates to travel throughout its marble and mahogany foyer, up to a formal dining room with warmth colors and marvelous views of the harbor; to get impregnated over a magical scenario with the unsurpassed scent from its dishes.
In the sensation of an intimate supper with friends, the historical colonial style manor of the Graycliff Restaurant serves a succulent continental cuisine, with blends from the Bahamas.
Rum is the Caribbean drink par excellence. Right after the introduction of the sugar cane to the Hispaniola (currently Haiti and Dominican Republic) in 1493 by Christopher Columbus during his second trip to the Western Indies