Vic Cherikoff is regarded as an authority on Australian native foods and its associated industry.
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Nicholas Kurti
Nicholas was the head of Physics at Oxford University and the person who coined the phrase “Molecular Gastronomy”, some 35 years ago. He made a presentation on this subject at the Royal Institution in 1969 entitled The Physicist in the kitchen.
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Ferran Adrià
From the first sip of the proffered aperitif at El Bulli - a frozen gin with hot lemon fizz - you know you're in for something different.
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Heston Blumenthal
Famous for his snail porridge and bacon and egg ice cream at his 3 Michelin star restaurant, The Fat Duck.
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Grant Achatz
Basing menus on food science has made his restaurant Alinea (Chicago) the best US restaurant.