Contributors

Luciana Bianchi

An Italian–Brazilian chef and food writer with a background in molecular science, Luciana is a trained chef and has worked in Michelin-starred restaurants. She has cooked for celebrities, interviewed many of the best international chefs, and has published work in 12 countries. Luciana contributes to S. Pellegrino World’s 50 Best Restaurants’ blog and is an International Correspondent of Apicius – the journal of gastronomy, published in Barcelona. A world frequent traveller and food researcher, she is based in the UK, but divides her time between Brazil and Italy.

Bite-sized Questions What has been your most memorable dining experience? My first visit to Asador Etxebarri in the Basque Country.VictorArguinzoniz'sachievement ofmastering the art of fire in combination with perfect produce proved to me that the real luxury lies in simplicity. In the name of food research, is there anything you wouldnevertry? A live animal. My food must be dead. I have too much respect for life! What’s your...

March 02, 2014

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Andrea Petrini

Andrea Petrini is the road manager of the Cook ‘n’ Roll workshop GELINAZ!, bringing together the world’s best chefs. He’s also the creative director of Cook it Raw!, French chairman of The World’s 50 Best Restaurants and a former journalist of Italian newspapers Libération and Gambero Rosso. He was the Head Judge of FOUR’s Rising Star Awards in Europe.

Bite SizedQuestions What has been your mostmemorable dining experience? It's always the one that has not happened yet, the next to be, the next one on the list. Is there anything you wouldnevertry? Too late, I've already done that. Like Kurtz, I went straight to the "Heart of Darkness" and tasted a metallic, quintessentially awfully reptilianian 20 years snake gendered marinated rice alcohol. What’s your favourite comfort...

March 02, 2014

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Andrea Robinson

Three-times James Beard Foundation winner, Andrea is an American sommelier, television personality and author. She is also one of 18 women Master Sommeliers in the world and was the first woman to be named by the Sommelier Society of America as the best sommelier in the US.

Bite-sized Questions What has been your most memorable dining experience? My husband John’s breathtakingly delicious Linguine with Lobster Medallions and vanilla bean beurre blanc. He made it for me on our anniversary and served it with Krug Grande Cuvee Champagne. It’s become an anniversary tradition. Is there anything you wouldnevertry? Asparagus with world class Burgundy, because their flavor profiles crash and each is so...

March 02, 2014

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