Part 1 in the series The Creative Chef Collection is about Jeroen Achtien, the culinary wizard in the kitchen of the restaurant.

“Luxury can be a potato and an onion. And it can be a bowl of Sevruga caviar and a wonderful blini.”

We don't have much to add to this story, except that if you are a lover of foie gras, that there is hope.

The Faroe Islands have become a popular tourist destination for food and nature lovers alike. The islands are technically owned by Denmark,

We would like to be a platform that creates awareness. We try to do so by publishing books about chefs that work with a vision.

COFFEE TABLE BOOK. No, Jeroen Achtien has not written a cookbook.

“Growing up makes us less creative. Therefore we have to re-learn creativity, and luckily there are multiple ways to do so,” says Balder Ona

Join Heston and his long time TV Producer Jay as they explore the amazing world of mushrooms.

A BBC documentary from 2010 with British food writer and restaurant critic William Sitwell

With 250 chefs turning more than 100 tonnes of raw ingredients into 250,000 meals every week, culinary operations Royal Caribbean's Oasis of

Jacob Bickelhaupt, 42 grams shares his secret and concern about the future of his restaurant and yours.

A master Sushi chef Keiji Nakazawa runs a sushi restaurant in Honolulu Hawai'i and uses mostly local products for his sushi.

In this TED talk Chef Dan Barber, executive chef and co-owner at Bleu Hill, New York tells about a fish

In our research to chefs that catch our interest, we sometimes come along publications that we would like to share with you.

This time we like to share an interview, that we came along, with Magnus Nilsson.

For a few reasons we decide to share this recipe with you.

December 17th 2020 the first book of the "#1 Jeroen Achtien" edition was handed over to Jeroen by the founder and photographer Ron Greve.

Jeroen and Ron where interviewed by the Dutch newspaper the Leeuwarder Courant. It is written in Dutch but Google translate does miracles.

Chef Jeroen Achtien featured in the first edition of The Creative Chef Collection