Restaurant no-shows are a well-known problem in today’s industry. Ulrik Jepsen, the Head chef at the Norwegian restaurant À L’aise, explains how they work with food waste and the no-show issue as a small,...
DinnerBooking Business publishes exclusive interviews with leading, ambitious and inspiring chefs from around the world. Hear their stories and get inspired.
Head chef and restaurant owner Nicolai Nørregaard from the Danish Michelin restaurant Kadeau has a love for the nature. Spending time outdoor picking the herbs and vegetables for his kitchen is connected to a...
One Estonian top restaurant JUUR,, might just be the perfect example of managing food loss-
Eva-Linda Ramnestedt wants to give people in Tromsø a feeling of what it is like to visit a Michelin-starred restaurant. We spoke with Eva-Linda, CEO of Restaurant Smak in Tromsø – Read the interview here.
At the Copenhagen based Restaurant Brace, Italian and Nordic cuisine is combined in new ways. Read the interview with the top chef behind the idea: Nicola Fanetti.
This fall Nicolaj Christiansen started as new Head Chef in the famous gourmet restaurant TreeTop at Vejle Fjord in Denmark. We have talked with him about TreeTop and his ambitions for the restaurant.
The top chef Costantino Veglianti from Gianni has experience from numorous Italian restaurants in the United Kingdom, United States of America, Germany and Italy. Here’s why he chose Estonia as his place to work.
Top chef Yves Le Lay has opened a new restaurant in Copenhagen with his two partners. His ambition is to get a closer connection to his guests.
Norwegian cuisine is trending. Chef Jørn Lie stresses the importance of highlighting the stories behind the ingredients.
For the 30 years anniversary of Bocuse d’Or this year chef Rasmus Kofoed from the world famous Restaurant Geranium shares his thoughts about the contest.