FOUR International

The winter04/16edition celebrates FOUR’s 5 year anniversary by offeringinsight into not just fourcreativekitchens, but 5top chef’s lives for this very special edition. This edition of FOUR International takes a look at , , and .

,is a leader in the new wave of the Nordic food movement, combining technical excellence, bold flavours and locally sourced ingredients.Chef Magnus Nilsson is Head Chef at Fäviken in northern Sweden, which has been recognised as one of the best restaurants in the world.Adapting to the sometimes hostile weather in Sweden, chef Nilsson created the menu at Fäviken taking inspiration from Nordic culinary traditions, with the likes of aged meat, buried fish and eight month old vegetables.

Chefbegan working in what is today his restaurant, El Poblet (now Quique Dacosta Restaurant) which initially offered Spanish cuisine and then evolved to a more local marine cuisine. With this new turn, he starts to build a distinctive kitchen which contextualizes Alicantine, Valencian and Spanish innovative food.Today, he is recognized all around the world for its artistic expression of the kitchen. He has become a person who uses his culture, territory and ways of life as a flag that puts an image to the quality, excellence, innovation and tradition to the projection of the Valencian tourism from a cultural and artistic view.

FOUR International alsoexploresthe cuisine of.Manhattan’s culinary wonder kid struck gold in 2011 with the acquisitionof Eleven Madison Park with business partner Will Guidara. Daniel hadbeen the executive chef of Eleven Madison Park since 2008, when hewas named Grand Chef Relais & Châteaux. The executive chef of Eleven Madison Park, where he creates modern, sophisticated French cuisine that emphasises purity, simplicity and seasonal flavours and ingredients. A classicist who embraces contemporary gastronomy, Daniel’s delicate and precise cooking style is experienced through a constantly evolving menu.

Fourth chef to appear in this special edition is,chef-owner of L’Effervescence in Tokyo, which he opened in 2010. The restaurantfocuses on modern gastronomy based on Japanese terroir and European techniques.The food at L’Effervescence can be described as contemporary French with modern gastronomic twists with creations such as ‘an idea of apple pie’ – a playful reworking of the famous McDonald’s fast-food product, served in a little red takeaway box at the table. The reputation thatL’Effervescence has developed for creating amazing desserts and unique sweets is said to beinspired from his time spent as the pastry chef at the Fat Duck.

is the fifth special guest in the latest International 04/16 edition andis undoubtedly considered a star in the world of the culinary arts. Chef Virgilio completed his diploma at Le Cordon Bleu in 1998 and travelled the world to experience the diverse range of cuisines in countries such as France, Italy, South East Asia and New York from within the kitchen.Hisrestaurants and culinary stylerepresentPeru’s recent gastronomic expansion and showcases it with authentic, seasonal and fresh produce, encompassing Peruvian flavours and ingredients. Chef Martinez focuseson using fresh produce with clean, contemporary design so that his dishes encompass the country’s nature and boast its abundance of ingredients.

The latest edition of FOUR Internationalalso takes a peek at exclusiveNobiskrug powerboats, luxurytravel accessories for the discerning traveller, andwhat goes on behind the scenes of Belgium artist,Johan Van Mullem.

04/16 FOUR Internationaldoesnt stop there, we will also be showering you in prime travel destinations to whet you wanderlust whistle with features on the Phillipines, beahc retreats, luxury spa getaways, and a luxury chalet inVal d’Isère…who says we don’t spoil you!

So head toto order your copy now.