Artist Bertil Vallien is one of Swedens most famous artists. He works with a mythical, dreamy and symbolic motive world. His expression moves in a mysterious world, where the objects appeal to reflections about the existential. He is richly represented in the worlds best museums like the Victoria and Albert Museum in London, the Metropolitan Museum of Art in New York, the State Hermitage Museum in St. Petersburg, the National Museum of Art in Tokyo and at The Museum of Fine Art in Montreal. Let´s meet Bertil and hear about his infused symbols and secrets.

The Audi design is defined by premium, sportiness and progressiveness. With Marc Lichte, Head of Audi Design, at the steering wheel the Audi design philosophy will be taken even one step beyond. The Audi design always expresses Vorsprung durch Technik, that harmonize form and function, a solution that impresses with its simplicity. Let´s meet Marc and his designteam in Ingolstadt and hear if it could be possible to have ”Vorsprung durch design” as a cornerstone of Audi as well.

The Araki is a sushi restaurant runed by the Japanese sushi master Mitsuhiro Araki. He shut his three Michelin star restaurant in Tokyo to open up in London in 2014. He is especially famous for his knowledge of tuna. The restaurant offers a single no-choice of a just an Omakase menu. From one of 9 seats at his 200-year-old cypress wood counter you can watch him prepare Edomae sushi in his very own European style. In 2016 he was awarded with two Michelin stars. Let´s meet sushi master chef Araki an hear about his crossover between European produce and quality Edomae sushi.

Chef Joshua Skenes, famous for his cooking on fire, is certainly making a statement on the culinary scene with his refined and minimalistic approach to food. His three Michelin starred restaurant Saison is located in the SoMA district in San Francisco and earned the number 37th spot on the World’s 50 Best Restaurants list in 2017. Joshua believes that for ingredients to reach their fullest flavours, they should be prepared with components from the native land and sea from which they were harvested. Let´s meet Chef Joshua Skenes and hear about how the importance of products, fire and time is his mantra.

Albert Watson has made his mark as one of the world’s most successful fashion and commercial photographers during the last four decades, while creating his own art along the way. Over the years, his striking images have appeared on more than 100 covers of Vogue around the world and been featured in countless other publications, from Rolling Stone to Time - many of the photographs iconic portraits of rock stars, rappers, actors and other celebrities. The photo industry bible, Photo District News, named Albert one of the 20 most influential photographers of all time. Albert’s visual language follows his own distinctive rules and concepts of quality. Meet Albert in his studio in TRIBECA and hear his views on how to conceptualize photography and beyond.

Designer Ross Lovegrove is truly a pioneer when it comes to industrial design. He combines depth and thoughtfulness with emerging technologies and new materials. There is always embedded a deeply human and respectful approach in his designs. His organic design and earth-centric works are inspired by the logic and beauty of nature mixed with social and environmental consciousness. His pieces offer minimal forms of maximum beauty. Let´s meet Ross and hear about his ongoing quest to create forms that touch people’s souls.

Chef Michael Tusk at the three Michelin starred restaurant Quince in San Francisco is focusing on the Californian contemporary cuisine. Quince serves a nightly-changing tasting menu highlighting the restaurant’s unique partnership with Fresh Run Farm. Fresh Run Farm is operated by farmer Peter Martinelli and was one of the earliest certified organic farms on the West Coast. Let´s meet Chef Michael Tusk and hear about his seasonally-changing menu and the close collaboration between Peter and the Quince culinary team.

Chef Luke Dale-Roberts restaurant The Test Kitchen was awarded ” Restaurant of the year” 2016 at the Eat Out Mercedes-Benz Restaurant Awards. Located in South Africa and Cape Town’s artsy neighbourhood Woodstock. Chef Luke at The Test Kitchen, as its name says, gives him the opportunity for maximum innovation and focus on creativity. With flavours, premium produce and interior design the team creates a full-fleshed dinner experience. Let´s meet Luke and hear about his experimental food theatre.

Jordan Wines creats the perfect synergy between Soul and Soil in their winemaking. Jordan is located just outside Stellenbosch in the Cape region. They have been making world-class wines since 1993 on a farm with a history going back over 300 years. From the hillside vineyards you have spectacular panoramic views of Table Mountain, False Bay and Stellenbosch. The vineyards benefit from their close proximity to both the Indian and Atlantic Oceans and enjoy a mild, Mediterranean climate with a maritime influence. Let´s meet general director Jacques Steyn and hear about how Jordan´s philosophy combines the vineyards’ natural assets with innovative management, creating a profound expression of the terroir.

The chief winemaker Marc Kent at Boekenhoutskloof Winery is a genius with a commitment to quality on all levels and in every detail. And the winery has become one of the most celebrated of all South African wineries today.The old farm just outside the little town of Franschhoek in the Cape region, was created in 1776. It´s situated in a remote corner of the beautiful Franschhoek valley. The winery’s white-washed, Dutch-style farmhouse, once stood in an orchard of beech trees and from there it got its name. In 1993 the farm was bought and restored and a new vineyard planting programme was established. The new owners of Boekenhoutskloof have revamped an ancient cellar, and have installed state-of-the-art equipment as well as a quality maturation cellar. Let´s meet winemaker Marc and hear about how they created at wine concept based on traditions with an eye on the future.

Kanonkop is undoubtedly one of the top wine estates in South Africa. Kanonkop is situated on the lower slopes of the Simonsberg Mountain just outside the litle village Stellenbosch in the Cape Region.Wine maker Abrie Breslaar at Kanonkop is focusing on full-bodied and concentrated wines and in my book, they are the king of Pinotage. Abrie walked away with International Winemaker of the Year at the International Wine and Spirits Competition in London in 2008 and openly boasts about their Kanonkop Black Label. Let´s meet with fourth generation owner Johann Krige and wine maker Abrie Beeslaar and hear how their team keeping a strong focus on the best potential for aging the long lived red wines.

Winemaker Nadia Barnard at Waterkloof Winery are focusing on organic and biodynamic wines with a defining sense of origin. The Waterkloof estate, just outside Sommerset West in the Cape region. The unique impressive new world architecture; situated on the slopes of Schapenberg, with a 360 degree view over the vinyards and False Bay, is a fully-fledged biodynamic farm. At Waterkloof they are looking after the vineyards and are capable of producing naturally balanced grapes with their own character and sense of place and terroir. Let´s meet winemaker Nadia and hear about theire aim is to produce what they call “honest” wines.

The Terroir, runed by Chef Michael Broughton, is one of the top restaurants in South Africa. Located on Kleine Zalze Wine Estate just outside the town of Stellenbosch, not to far way from Cape Town. The multi award-winning Chef Michael Broughton´s rigorously disciplined approach to food with classic pairings and intense depth of flavour characterise the chalkboard menu. Dishes influenced by what’s in season and, where possible, the use of locally grown fresh produce. Let´s meet Chef Michael and hear about very own way of creating an unpretentious ambience with great dishes.

Chef Gregory Czarnecki was voted the Chef of the Year 2016 by S.Pellegrino & Agua Panna. Gregory runs a disciplined and highly structured kitchen at his restaurant at Waterkloof Wine Estate. Located just outside Somerset West not to far away from Cape Town in South Africa. Gregory transforms the most humble, honest and freshest seasonal ingredients complemented by the estate’s elegant wines in to art. When it comes to plating Gregory is a true maestro and with his innovation and rigorous attention to detail you are up for an incredible eating experience. Let´s meet Chef Gregory and hear about his cornerstones of minimal, contemporary and modern cooking.

A one hour documentary film about five old soul mates from Sweden on the Blues Trail from New Orleans to Chicago. Traveling along Highway 61 and visiting all the iconic blues places and clubs. Seeing the all the well known areas in the Mississippi where The Blues was born. And then onwards to Chicago via Memphis and Nashville. On the way they visited blues museums like; Highway 61 Blues museum in Leland, BB King museum in Indianola , The Rock and Blues museum in Clarksdale, The Delta Blues Museum in Clarksdale, North Delta Museum in Friars Point, Memphis Rock n Soul Museum in Memphis and Stax museum in Memhis. They also got to play with musicians like Mud Morganfield, son of Muddy Waters, Deak Harp, Tony Mangiullo and in clubs like Ground Zero, Rosas´ lounge, Kingstone Mines. And even in Sun record studio where Elvis Presley, Johnny Cash and Howling Wolf recorded. And even got to visit the classic studio where Sam Philips made his recordings. Along they way they also got a chance to visit Jack Daniel´s distillery in Lyncburg. To finish it of the went to the largest vintage instrument store in the world; Chicago Music Exchange. Join them on their dream journey of their life time; From New Orleans to Chicago on the Blues trail along Highway 61.

PearsonLloyd is an award winning designstudio based in London. The studio, founded by Luke Pearson and Tom Lloyd, works across the aviation, workplace, urban design and healthcare sectors with a goal to identify and respond to the shifting patterns of behaviour in contemporary life. The work of PearsonLloyd is characterised by a strong and recognisable aesthetic fused with insight and observation, which delivers simple and elegant solutions. In 2007 Tom and Luke’s work was recognised when they became Royal Designers for Industry, the highest honour for design in the UK. Let´s meet Tom and Luke and hear what the havet o say about their collaborative approach to the design process.

Designer Satyendra Pakhalé designs comes from a cultural dialogue mixed with new applications of materials and technologies. The design projects has given him a worldwide reputation. Not only for his projects with leading design clients but also for his limited edition pieces. Let´s meet Satyendra and hear about his views on the design profession as an expression of true human optimism.

The one Michelin starred restaurant Hedone based in the the west part of London is all about passion for food and the effort of getting the very best possible ingredients for the dishes. Chef Mikael Jönsson and his team has no rules, no concepts or no taboos. The cooking can often change spontaneously depending on individual variances of the produce. Let´s Mikael and hear about his own inner voice when it comes to cooking and what keeps him going.Food still photos by Richard Haughton

The one michelin star restaurant The Clove Club’s cooking is intentionally avant-garde. Formerly a supper club hosted in a London flat by owners Daniel Willis, Johnny Smith and chef Isaac McHale is now on number 26 of the best restaurant in the world. The Clove Club, based in the Shoreditch Town Hall in East London, is featuring interesting and often overlooked British ingredients and produce. Let´s meet the Scottish chef Isaac McHale and hear about how they serve a no-choice, daily-changing menu of cutting-edge-modern dishes.

The two Michelin-starred restaurant Dinner by Heston Blumenthal runed Chef Ashely Palmer-Watts is situated in the Mandarin Oriental Hotel, next to Hyde park. Dinner by Heston Blumenthal began in the late 90’s with fascination with historic gastronomy and provides diners with historically inspired dishes. Let´s meet chef Ashely Palmer-Watts and hear about how he and his team uses the knowledge history and history of British cooking into a new and evolving contemporary dining experience.

Chef Andreas Caminada is the youngest three-star chef in Europe and his restaurant Schloss Schauenstein is now on place nr 48 of the best 50 restaurants in the world. Andreas menu is a journey of the senses, skilfully exploring the interaction between aromas, textures and flavours in often with simple and familiar ingredients. Following the seasons he can take a simple ingredient and transform it. His philosophy is that food should be a sensory journey that leaves a lasting impression. Schloss Schauenstein offers a unique culinary experience. It revolves around a respectful approach to fresh ingredients, clean flavours and vibrant colours. Andreas aims to intrigue and stimulate every sense, and each element on the plate playes a specific role, as a homage to the palate. It’s hard to imagine a more romantic setting for a dinner than this castle in the Swiss Alps where the stunning mountain views are matched by the cooking of Andreas Caminada. Let´s meet Andreas and his team and hear what he has to say about his very own way of cooking.

Hertog Jan, the three Michelin starred restaurant runned by chef Gert De Mangeleer and his culinary soulmate sommelier Joachim Boudens. It is situated in the countryside just outside the city of Bruges in Belgium. It was the start of a gastronomic success story. Focusing on the ways flavours, structures and contrasts take shape, Gert makes sure that his dishes touch all the senses and carry his signature style. Joachim Boudens was voted “First Sommelier” of Belgium is the host of Hertog Jan, he ensures you have a perfect – and preferably surprising – match with all the creations that come out of the kitchen. Let´s meet Gert and Joachim and hear how the duo have been a refreshing addition to gastronomic world with their own motto – “driven by simplicity”.

Designer Karim Rashid has lent his signature touch to big and small projects all over the world. His work, all sensual curves and bright colours, is instantly recognizable and has been described himself as ”sensual minimalism” and ”blobjects”. He has made an art of bringing new ideas and innovation to the widest-possible audience. A recipient of hundreds of international awards and creator of thousands of paradigm-shifting designs. Karim’s work is featured in 20 permanent collections and he exhibits art in galleries worldwide including the MoMA, Centre Pompidou, SFMOMA and many more. Let´s meet Karim Rashid at his studio in New York and hear what he has to say about the world of design from his point of view.

L´air du temps the two Michelin starred restaurant in Belgium in the farmlands just outside Brussels. A place rooted in a region with a window on the world. We are here to meet with Chef Sang Hoon Degeimbre, a Korean born , a Belgian man and a citizen of the world. The menus are reflections of his imagination and is born from a desire for quality. And passionate exchanges between a chef and a gardener. This have gone into creating a unique cooking style. Let´s meet chef Sang and his team and hear the story about where the past, present and future comes together.

Designer Stephen Stephen is a man on a mission. His drive is to fuse local craftsmanship techniques from around the globe with well-known luxury brands. He has dedicated his work to building a bridge between authentic craft traditions, industrial manufacturing, and contemporary design. For that he was awarded with the 2015 Cooper Hewitt National Design Award winner in Product Design. In his Chinatown–New York–based studio, Stephen Burks Man Made, he has produced innovative products, furniture, lighting, and exhibitions for a range of international clients. Let´s meet Stephen and hear what he has to say about his mission and beyond.

Ametsa with Arzak Instruction is a unique collaboration between one of the worlds best restaurants Arzak in San Sebastian in Spain and the COMO group. It´s located in the heart of London at the intimate luxe Halkin Hotel by COMO. We are here to visit Chef Sergi Sanz Blanco. Ametsa’s approach is rooted in the traditions of ‘New Basque Cuisine’, pairing the earthy flavours and techniques of the Basque region with modern, surprising twists featuring locally-sourced and organic produce from land and sea. Adapting Arzak’s style to a new city is no easy task but I am sure they are up to something interesting. Let´s meet Chef Sergi Sanz Blanco and find out about this uniq collaboration.

Designer Alfredo Häberli uses the human being as the starting point of his design process. His curiousness and studies in everyday life brings a strong expression to his design. The objects and projects are designed to be used and does not create form for the sake of it. He uses his own experiences, daily life, childhood, observations and thoughts while developing ideas and designs for his products. Alfredo’s work and designs have been shown in numerous exhibitions throughout Europe and he has received many awards for his work during the past 16 years. Let´s meet Alfredo and hear how manages to unite tradition with innovation, joy and energy into his designs.

Vinkeles the one Michelin starred restaurant in Amsterdam is housed in a building that was once a bakery; a destination unto itself. Chef Dennis Kuipers and his team uses only the freshest ingredients for a seasonal menu, which showcases a strict dedication to purity both in flavor and presentation. The restaurant has taken on an ambitious course. The team creates new concepts with Dennis as an active and creative coach. Let´s meet Dennis and his team and hear about how they has a clear goal in mind; to elevate Vinkeles to the next level.

Librije’s Zusje the two Michelin starred restaurant located in the Waldorf Astoria Hotel in Amsterdam. It is a fine dining restaurant runned by chef Sidney Schutte and his team. Sidney leads his kitchen with a strong personal signature, combining ingredients from local farmers with Asian rare produce and exotic ingredients, techniques and influences. The contemporary and distinctive cuisine of this unparalleled venue harmoniously evolves with the seasons, on which Sidney Schutte draws inspiration so as to reveal the exquisite potential of what nature has to offer. Let´s meet Chef Sidney Schutte and hear about his vibrant culinary journey.

&samhoud places; the two Michelin starred restaurant in the harbour of Amsterdam. Chef Moshik Roth and his team has a concept that makes his place uniq. In 2012 he joined forces with entrepreneur and service specialist Salem Samhoud. Salem was inspired by Moshik’s innovative ideas on food and his drive to share his gastronomy. They believe that good food is a way of making the world a better place. To reach and inspire ’the world’ they have developed a concept that consists of two levels: the Michelin awarded restaurant, and the retail product line where they also bring gastronomy to the world. At &samhoud places you have a special ’table companion’. Children in SOS Children’s Villages eat along with the guests. Your bill at &samhoud places also pays for a child’s meal in a SOS Children’s Village somewhere in the world. Let´s meet Chef Moshik Roth and his team and hear how they bring his gastronomy to the world.

COMO Metropolitan London, the iconic design hotel has gone through a refurbishing design process. And it looks like brand new again. They offers experiences for the curious traveler with a passion for a life lived fully. A hotel that delivers a carefully calibrated balance between work and relaxation. COMO Metropolitan London anticipates every need you may have of luxury boutique hotels. Let´s meet PR & Communications Manager Kate Richards and hear about how they have created an urban century for the global traveler.

The Kameha Grand Zürich is a spectacular example of architect Sebastian Knorr and designer Marcel Wanders creative minds. It´s a international lifestyle hotel with an impressive architecture and extraordinary interior design. Here you can be surprised and inspired by the extraordinary overall concept. In a charmingly fairytale way Marcel Wanders celebrates the rich heritage of Switzerland in the interior design of the hotel, all the way to the small details. The philosophy is to create memorable experiences for the guests. This is not a ”home away from home” but a place to remember and make in to your new “Lieblingsplatz” away from home. Let´s meet founder and CEO Carsten Rath and hear how they used design to create a memorable stay.

The Dylan on Keizersgracht in Amsterdam, dating back to 1632, was originally a theatre and home for the old and poor. But in 1998 it was turned into a luxury boutique hotel designed by Anouska Hempel. Being the very first boutique hotel in the Benelux; the Dylan is recognized for its contemporary-meets-classic design. The 40 rooms are a clever design mix of glamour and minimalist feel. The one Michelin-starred restaurant Vinkeles situated in the former bakery has a contemporary cuisine prepared by Executive Chef, Dennis Kuipers. Staying at Dylan is an experience on its own. The discreet, exclusive atmosphere and the smart, engaging staff all contribute to the mood of low-key chic and the magic of its pure and novel esthetics.Let´s meet René Bornmann and his team and hear what they have to say about contemporary-meets-classic design at The Dylan.

Bloom in the Park is a “No Menu” restaurant. There is no menu, no winelist. The concept allows chef Titti Qvarnström to serve the best ingredients according to availability, day and mood. At the one Michelin star restaurant Bloom In The Park you can expect the unexpected in a luxurious but relaxed setting. As guests you are expected to sit back and go with the flow. And you can be sure you are in the good hands of the colourful restaurateur Igi Vidal and the artistic head chef Titti Qvarnström. Front-of-house, the team is headed by Maitre d’hôte, Igi Vidal. His extensive culinary knowledge and hospitality leaves no one untouched. The of award-winning chef, Titti Qvarnström mixes tastes, textures and forms in a imaginative, refined culinary style. She creates spectacular compositions that are as pleasing to the eye as they are to the palate. Let´s meet chef Titti Qvarnström and hear what she has to say about theire playful way of serving the unexpected.

Aquavit, the Two Michelin-starred and New York Times Three-starred restauant in New York Mid town. Located on 65´th street between Park and Madison. Aquavit is a pioneer of Nordic cuisine since the opening in 1987 and remains the only world-class modern Scandinavian restaurant in the USA. Executive Chef Emma Bengtsson, took over as executive chef in spring 2014. She and her team builds contrasts of color and shape that underscores flavor and texture. Each highly refined and often ambitious dish is presented as a clever and focused expression of her vision. With respect to tradition the team is is cooking modern Scandinavian cuisine with a twist of new techniques and local produce. Let´s meet Chef Emma and her team and hear what she has to say about her new way of taking care of the cornerstones of Sweden’s 500-year-old culinary traditions.

Atera, the Two Michelin-starred restaurant in New York City; down town Manhattan in Tribeca. On 77 Worth Street between Church and Broadway. Here the much-praised Danish Executive Chef Ronny Emborg serves a combination of elemental flavors, impeccable produce, and first-class technique in multi course experience. Atera is a Basque word that translates to: “To go out.” They offer a highly seasonal and continuously sensory experience. Our senses guides us through color, feeling, smell, and taste. Nothing makes the senses feel more alive at Atera and nothing makes more sense than sit down, relax and enjoy. From this feeling the sensory kitchen of Ronny Emborg and his team is born. Let´s meet Ronny and his team hand hear what he has to say about his Sensory Kitchen and beyond.

David Zwirner Gallery is a contemporary art gallery based in New York City and London. The gallery opened in 1993 in SOHO neighborhood of New York and moved to Chelsea in 2002. In 2012, David Zwirner expanded into Europe and opened in London. The gallery is considered to be one of the world’s top ten galleries. Since its opening the gallery has been home to innovative, singular, and pioneering exhibitions across a variety of media and genres. David Zwirner gallery are active in both the primary and secondary markets. In its current three main gallery spaces, designed by architect Annabelle Selldorf, they show multiple simultaneous exhibitions. The gallery are showcasing an international mix of contemporary artists and some estates of the giants of the art world. Let´s meet David Zwirner Gallery Partner; Julia Joern and hear what she has the say about the ever changing world of art.

Oslo´s two-Michelin-starred Restaurant Maaemo is some thing else. Maaemo roughly translates as ‘Mother Earth’ in the old Norwegian languege Norse. And it´s in the old Norwegian food traditions that chef Esben Holmboe-Bang finds his inspirations. Here Esben creates dishes with pure Norwegian flavors delivered with great precision. Esben has a strict policy of using locally sourced wild, organic or biodynamic ingredients. He showcases the excellent raw materials on a set menu, around 20 different dishes and aims to capture the essence of the season at the time. Meet Esben and his team and hear what he has to say about Maameo´s highly seasonal, modern dishes that puts the pure stunning natural flavors of Norway’s products in focus.

In the historic city centre of Zwolle you will find the 3 Michelin starred restaurant De Librije. They have been voted number 29 on the S.Pelligrino & Grand Panna list over the best restaurants in the world. At the time of shooting the video De Librije was located in the former library of a 15th century Dominican abbey, hence the name ”De Librije”. Here Chef Jonnie Boer and his wife Thérèse have created a unique world: a very special pure atmosphere. They serve a meal experience with a generous heart. Together with their team, they discover and explore all those fabulous regional products from around Zwolle. Jonnie is definitely a free-wheeling chef and his imagination is truly witouth borders with a hint of creative playfulness and make great use of superlative ingredients. Jonnie´s contemporary, regional culinary style and recipes are wild and imaginative, incorporating uncommon ingredients from the region. As Jonnie and Thérèse says: ’We all eat and drink every day, but what we really enjoy is making that every day routine a special experience, and to share our love of fine foods and beautiful wines with you. As from the beginning of 2015 Restaurant De Librije was relocated in the former inner courtyard of Librije’s Hotel. This century-old building is home to 19 characteristic suites, the cooking and wine school Librije’s Atelier, the lounge and Librije’s Winkel, where a lot of the products used by Jonnie in his kitchens are available. Meet Jonnie, Thérèse and their team and hear what they have to say about the pure way of cooking.

The dutch designer Maarten Baas deals in the unexpected. His is very intuitive and spontanious in his own way of creating. Maarten´s genius lies in recognizing that there is more than one kind of beauty. In collaborating with Bas den Herder, who is now responsible for the production and development of almost all of Maarten designs, he creates not only the furniture he is know for. The studio now produces on a slightly larger scale, though most of the pieces continue to be made by hand according to his own seasonal schedule. Let´s meet Maarten and hear what he has to say about the inner drive that makes him break every rule in the book and do what he wants to create.

On the top floor of a 16-story bulding you will find one of the top restaurants in Moscow; the White Rabbit. A fantastic place If you are looking for haute cuisine accompanied by a wonderful 360 degree panoramic view of Moscow. Chef Vladimir Muhin - who not only knows the latest culinary trends of top dinning in the world he also knows the Russian traditions with it´s stunning ingredients. It has placed The White Rabbit at nr 71 place of the worlds best restaurants on the S. Pellegrino & Acqua Panna list. Vladimir honed his culinary abilities in the capital’s leading restaurants, and in Michelin star restaurants i France. However, Chef Vladimir does not emulate modern trends but stays always true to himself and his signature style. Vladimir and his team is offering a new type of Russian cuisine, the main ingredients of which are everyday foods. The only difference is Muhin’s special interpretation, transforming them into an unusual combination, shape or form but always keeping that wonderful taste. The team offers the ideal combination of delicious and original food with stylish interior design and an unbelievably stunning atmosphere. Let´s meet Vladimir and hear what he has to say about his ideas on the new Russian crossover kitchen and his new Gastrobar concept.

The twenty-eight-year-old chef Sergey Berezutskiy from Russia has been voted the best young chef in the world, according to the results of the San Pellegrino Cooking Cup international gastronomic race. Chef Sergey Berezutskiy has worked in several top Moscow restaurants and in famous 3star Michelin restaurant Alinea in Chicago. His restaurant As Eat Is is located in the historic center Patriarshie Prudi in the middle of Moscow, sometimes refered as the soul of Moscow. The restaurant As Eat Is the food is prepared with the best local seasonal Russian ingredients. Sergey puts a lots energy in to the storytelling and presentation of the dishes. A true combination of Russian traditions and new gastronomic technichs. Let´s meet Sergey and his team and hear what they say about the profile of As Eat Is.

The core of designer Piet Hein Eek philosophy is that waste should be treated as gold. His combination of uncommon material and also uncommon, but simple methods of working has become the thread through his work. Making unique products out of so called worthless materials. It all began with a scrap wood closet in 1990, when perfection was still the norm. But instead of working purely as a designer, he is producing, distributing and even selling his own products. His furniture and other products sell worldwide and can be seen in The Museum of Modern Art in New York as well as many other galleries, shops and museums. Recently, Piet Hein Eek moved into a huge old factory in Eindhoven, employing around 50 people. A fantastic place where he have everything in one place; studio, showroom, production, gallery, warehouse, shop, and a great restaurant. And it´s all done in his own unique way. Meet Piet and his team and hear what drives him.

Daniel Berlin Krog in Skåne Tranås, Österlen, the lush part of the Sweden´s southernmost region Skåne, which is sometimes referred to as Sweden’s Toscana. Hunting for the perfect ingredient is the passion of Daniel Berlin. He prefers to prowl his immediate surroundings for high quality produce. The ability to pack his dishes with natural flavours, often dramatically simplistic in their construction and yet full of surprises and clever twists – that’s his signature. International fame – and awards – is now bestowed on this chef who hasn’t even turned thirty. Meet Daniel and his team and hear what he has to say about quality and how to improve.

Aska, the one Michelin star restaurant in Williamsburg, New York, represents the old and new. Endings and beginnings. The philosophy: respect for nature, creativity and dedication all reflect the approach of Chef Fredrik Berselius. Frederik’s approach to cooking focuses on using the best possible, not to mention handpicked and local ingredients and takes inspiration from the Brooklyn’s oozing creativity. They hand-pick most of the produce served at the restaurant and use humanely-raised animals, sustainable seafood and work with local farms. They cook with equal parts forward thinking and nostalgia. At the 24-seat restaurant in the back of Kinfolk Studios in Brooklyn’s Williamsburg neighborhood, there’s a good chance you may eat something that he found growing around the corner. Meet Fredrik and hear him talk about what it takes to become a great chef.

Long recognized for producing world-class wines, Meerlust Estate has been the pride of the Myburgh family since 1756. Today, the traditional dedication to the art of winemaking continues under the guidance of Hannes Myburgh, eighth generation custodian of this seventeenth-century national monument. Meerlust, with its historic manor house, classic wine cellar, is situated fifteen kilometers south of Stellenbosch, with the blue crescent of False Bay a mere five kilometers away. Wines are only made from grapes grown on the Estate which is uniquely positioned for the production of wines with exceptional complexity and character. Meet the owner Hannes Myburgh, the cellarmaster Chris Williams and the marketing director Eddie Turner. And hear them talk about quality in wine and beyond.

De Toren is a boutique Private Cellar, established by Emil & Sonette Den Dulk in 1994. It is located just outside Stellenbosch in South Africa. The attention to details they give to their vineyards and to the winemaking process is reflected in the wine. They seem to have found the key to success with their simple winemaking philosophy: gentle handling, no pumps, and minimum manipulation. Armed with this winning formula, the boutique private cellar has quickly risen to the ranks of South Africa’s winemaking elite with their dazzling, stylish and complex five-varietal Bordeaux blend. It’s not just another wine. It’s a wine made with passion. Let´s meet marketing director Sean Coetzee and hear the story.

Ineke Hans studied product design at Acadamy of Arts Arnhem and graduated with an MA in Furniture design from the Royal College of Art in London in 1995 before setting up her designstudio in Holland in 1998. She works with a small team on a wide range of 3d projects. Furniture, products and jewellery come as one-offs, small batch products, and mass-produced items for international clients. Next to that she works exhibitions and architectural projects. Ineke’s early work centered around pictograms and archetypes, but her designs have evolved in many ways; investigating the psychological roots of products, perceiving and playing with the interaction between people, objects and space. Meet Ineke at her studio in Arnhem and hear what she has to say about design and beyond.

Richard Hutten started his own designstudio in 1991, working on a variety of projects such as: furniture-, product-, interior- and exhibition design. Richard Hutten is well known for what he refers to as ’No sign of design’ furniture: functional furniture in a highly conceptual and humorous style. He is one of the most internationally successful Dutch designers; a key exponent of ”Droog Design”, in which he has been involved since it’s inception in 1993. His work is part of the permanent collections of, among others, Centraal Museum Utrecht, Stedelijk Museum of Modern Art Amsterdam, Vitra Museum Weil am Rhein, San Francisco Museum of Modern Art. Meet Richard Hutten in his studio in the harbour of Rotterdam.

Stanley Whitney’s investigation of color is primordial. In the work, color and structure, two fundamental aspects of abstract painting, become color as structure. He was born in Philadelphia, Pennsylvania and received his BFA from Kansas City Art Institute and his MFA from Yale University. Stanley Whitney currently lives and works in New York City and Parma, Italy. He has shown numerously in the United States and in Europe. Stanley Whitney’s work is part of museum and private collections worldwide. Meet Stanley in his studio in New York to hear what he has to say about painting and beyond.

John Zurier is a painter whose abstract almost monochrome paintings are informed by Abstract Expressionism, Post-War French painting, and Japanese aesthetics. His main interest is in simplicity, surface modulation, and color as it is tied to our experience of time. John Zurier’s reductive, near-monochrome paintings offers renewed testimony to the artist’s dedication to color, the material fact of painting and painting’s history. His soft-hued abstract printings play at crossing the line into representation. Filled with the sensation of nature, they evoke the silence of luminous weather and the pulse of a human touch. Meet John at Nordenhake Gallery in Berlin and hear his views on art and his own way of painting.

Galerie Nordenhake presents contemporary art in various media and with an international focus, exhibiting emerging, mid-career, and established artists. The gallery has exhibition spaces in Berlin and in Stockholm. In 1973 Claes Nordenhake opened his first gallery in Malmö, in the south of Sweden. A decade later, in 1986, the gallery moved to Stockholm where it found its new facilities in the prestigious building of The Royal Academy of Fine Arts. With the arrival of a new millennium the Gallery took yet another important step in its development by opening Galerie Nordenhake Berlin. With two operations going on simultaneously − in Berlin, as well as Stockholm − the gallery has perfected its trade mark exhibition policy: a well balanced mix of established names on the contemporary art scene, interspersed with new exciting artists from Sweden, Germany, and the United States. Meet Claes and what he has to say about the world of art.

Annet Gelink Gallery has been exhibiting work of groundbreaking artists, ranging from drawing, painting and photography to installation & video art since the opening in 2000. The Gallery quickly conquered a leading position in the Dutch as well as the international art scene. Annet Gelink Gallery has an international reputation as early promoter of a generation of young artist. Let´s meet Annet at her gallery and hear what she has to say about the world of art.

Efva Attling is the leading jewelry designer of Scandinavia. Attling’s feel-good line is the epitome of statement jewelry. Efva’s specialty is playing around with words and expressions. This gives another dimension to the jewelry, She calls it: beauty with a thought. The Efva Attling brand has a strong identity and is recognised by everyone. Her fairy-tale success story brings us craft with deeper meaning. With the strength of her soul, passion and burning commitment, Efva adorns our every day. Angelina Jolin; long time friend and peer of Efva Attling meets her in her studio and shop in the meatpacking district in New York.

Andreas Engesvik has a BFA in History of Art from the University of Bergen, Norway and went on to study Design at the National College of Art and Design, also in Bergen, Norway. He graduated in 2000 with a BA with honours and founded in the same year NORWAY SAYS. After several successful international exhibitions NORWAY SAYS teamed up in Oslo in 2002. In 2009, after 6 successful years as a company, Andreas Engesvik went solo and founded his new studio ANDREAS ENGESVIK, OSLO. His studio is working in various fields of design ranging from furniture and tableware to industrial design for various international clients. Meet Andreas in his studio and hear what he has to say about design and beyond.

Peck in Milan has been synonymous with fine food since 1883. Located in Via Spadari, it is an enormous space covering 3300 square metres where only select, high quality foods are packaged under the Peck brand name and then magnificently displayed. The gigantic kitchen continuously delivers dishes and trays to the delicatessen counters; pâtés, roasts, salads, hand-made pasta, and all sorts of other delights. The cheese department stocks the best Italian and foreign produce and the same applies to the cold meat counter, which only stocks products with the DOP and IGP quality seals. Fresh fruit, vegetables and fish are always elegantly presented. In the basement is the cellar, boasting more than 5,000 wines from not only the best of the best italian wines but the best from all over the world. Meet managing director Leone to hear about why Peck has been able to deliver high quality for 130 years.

Snøhetta began as a collaborative architectural and landscape workshop, and has remained true to its trans-disciplinary way of thinking since the start in the late 80´s. Today, Snøhetta has grown to become an internationally renowned practice of architecture, landscape architecture, interior architecture and brand design. Comprised of two main studios, in Oslo, Norway and New York, USA, the practice currently has 130 employees from 20 different nations. Let´s meet Jenny, one of the partners, and hear what she has to say about the DNA of Snøhetta.

The Andaz Amsterdam by Hyatt on Prinsengracht is an impressive design hotel in the centre of Amsterdam, located in the vibrant Jordaan district. Gaze up through the adventurous design of dutch designer Marcel Wanders and you will find a constellation of glittery stars, a connection to the beyond and an ancient navigation system for travelers. Marcel Wanders has created a kaleidoscope of the local Amsterdam culture. It´s designed to offer a local experience for international people, and also be a key venue for those who live in the city and want to showcase their heritage and hospitality. Meet Patrik Bayardo, marketing manager at Andaz and hear wat he has to say about Andaz Amasterdam.