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Mirko Gaul

Mirko Gaul started his career as an apprentice in the kitchen at the Hyatt Hotel Cologne

Recipe | Norwegian cod with parsnip purée and verjus butter sauce

Created by Simon Hulstone of The Elephant, Torquay for the Norwegian Seafood Council as part of the 2014 SKREI® season launch celebrations, make yourself a beautiful fish dish tonight...

VIDEO | Espresso Martini Cocktail

Gennaro Contaldo's espresso martini is sure to start your week with a kick!

West Coast Storm Watching

The winter storm season in Tofino is kicking off, and Wickaninnish Inn is where you need to go to experience its mighty power...

FOURty seconds with Philipp Wolter

This week FOUR spends forty seconds with Philipp Wolter, head chef at the Hotel-Restaurant Landhaus Spatzenhof in Germany. Read on for his interview...

#FOURNEWS | Michelin Guide San Francisco 2015

Breaking news: the full list of 2015's Michelin starred restaurants in San Francisco, with surprises and delights announced for many!...

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