Ana Roš: Don’t try to be too international—just be yourself

editor editor Photo: Visitchef.com

"When the Michelin Guide was about to come to Slovenia, I told my team that we would either get two stars or none at all. We’re not the type of restaurant for just one Michelin star, but zero was also a possibility. We never grew up with the rules of Michelin or any other international guides. Local ingredients are, in most cases, just a marketing trick," says Ana Roš, one of the world’s most renowned chefs and head of the three-Michelin-starred Hiša Franko.

Ana Roš: Don’t try to be too international—just be yourself

Ana Roš: Don’t try to be too international—just be yourself

"When the Michelin Guide was about to come to Slovenia, I told my team that we would either get two stars or none at all. We’re not the type of restaurant for just one Michelin star, but zero was also a possibility. We never grew up with the rules of Michelin or any other international guides. Local ingredients are, in most cases, just a marketing trick," says Ana Roš, one of the world’s most...
0:00
0:00
Section archive
Mike Whatmough: I have the best job in the world. Sometimes we deliberately break the rules of gin
Mike Whatmough: I have the best job in the world. Sometimes we deliberately break the rules of gin
“We break the rules in the name of flavour. I see myself as a storyteller, because I spend most of my time talking about a bottle of Brockmans Gin and helping people discover new layers of taste. We a...
0:00
0:00

Mike Whatmough: I have the best job in the world. Sometimes we deliberately break the rules of gin

“We break the rules in the name of flavour. I see myself as a storyteller, because I spend most of my time talking about a bottle of Brockmans Gin and helping people discover new layers of taste. We a...
Konstantin Filippou: Two Michelin Stars Mean a Lot to Me. Authenticity and a Personal Style Matter Most
Konstantin Filippou: Two Michelin Stars Mean a Lot to Me. Authenticity and a Personal Style Matter Most
“Blending Austrian and Greek gastronomy feels completely natural to me - it’s how I grew up. When I cook, something feels missing if it leans too heavily in a purely Greek direction. And I’m convinced...
0:00
0:00

Konstantin Filippou: Two Michelin Stars Mean a Lot to Me. Authenticity and a Personal Style Matter Most

“Blending Austrian and Greek gastronomy feels completely natural to me - it’s how I grew up. When I cook, something feels missing if it leans too heavily in a purely Greek direction. And I’m convinced...
Rodrigo Urraca: The Glass Should Look Ordinary—But the Guest Bursts Out in Excitement
Rodrigo Urraca: The Glass Should Look Ordinary—But the Guest Bursts Out in Excitement
“When we opened the Handshake Speakeasy bar, there was a boom of secret speakeasy bars. At the beginning, even the employees of the hotel where the bar is located didn’t know where the bar was. And yo...
0:00
0:00

Rodrigo Urraca: The Glass Should Look Ordinary—But the Guest Bursts Out in Excitement

“When we opened the Handshake Speakeasy bar, there was a boom of secret speakeasy bars. At the beginning, even the employees of the hotel where the bar is located didn’t know where the bar was. And yo...
Mike Whatmough: I have the best job in the world. Sometimes we deliberately break the rules of gin
Mike Whatmough: I have the best job in the world. Sometimes we deliberately break the rules of gin
“We break the rules in the name of flavour. I see myself as a storyteller, because I spend most of my time talking about a bottle of Brockmans Gin and helping people discover new layers of taste. We...
0:00
0:00

“We break the rules in the name of flavour. I see myself as a storyteller, because I spend most of my time talking about a bottle of Brockmans Gin and helping people discover new layers of taste. We...
Konstantin Filippou: Two Michelin Stars Mean a Lot to Me. Authenticity and a Personal Style Matter Most
Konstantin Filippou: Two Michelin Stars Mean a Lot to Me. Authenticity and a Personal Style Matter Most
“Blending Austrian and Greek gastronomy feels completely natural to me - it’s how I grew up. When I cook, something feels missing if it leans too heavily in a purely Greek direction. And I’m...
0:00
0:00

“Blending Austrian and Greek gastronomy feels completely natural to me - it’s how I grew up. When I cook, something feels missing if it leans too heavily in a purely Greek direction. And I’m...
Rodrigo Urraca: The Glass Should Look Ordinary—But the Guest Bursts Out in Excitement
Rodrigo Urraca: The Glass Should Look Ordinary—But the Guest Bursts Out in Excitement
“When we opened the Handshake Speakeasy bar, there was a boom of secret speakeasy bars. At the beginning, even the employees of the hotel where the bar is located didn’t know where the bar was. And...
0:00
0:00

“When we opened the Handshake Speakeasy bar, there was a boom of secret speakeasy bars. At the beginning, even the employees of the hotel where the bar is located didn’t know where the bar was. And...
Patrick Pistolesi brought the legendary Drink Kong to Prague’s Forbína bar
Patrick Pistolesi brought the legendary Drink Kong to Prague’s Forbína bar
„A bar is a refuge. It’s a place where people can be themselves, meet friends, and create memories. And we, bartenders, are ambassadors of human nature,” says Patrick Pistolesi of Drink Kong, ranked...
0:00
0:00

„A bar is a refuge. It’s a place where people can be themselves, meet friends, and create memories. And we, bartenders, are ambassadors of human nature,” says Patrick Pistolesi of Drink Kong, ranked...
Sebastian Gibrand: A chef is defined by staying true to their style and identity
Sebastian Gibrand: A chef is defined by staying true to their style and identity
“In competitions like Bocuse d’Or, there’s always a feeling that you could have done something differently. But at the moment of decision, you have to stand by your choice. You can’t predict the...
0:00
0:00

“In competitions like Bocuse d’Or, there’s always a feeling that you could have done something differently. But at the moment of decision, you have to stand by your choice. You can’t predict the...
Desmond Payne: Since we started talking, there have been two new gins in the world
Desmond Payne: Since we started talking, there have been two new gins in the world
"We always focus on what we already have in our portfolio, but of course we also look around to see what we could create as our next product. There is still room in the world for new gin brands, but...
0:00
0:00

"We always focus on what we already have in our portfolio, but of course we also look around to see what we could create as our next product. There is still room in the world for new gin brands, but...
Pavel Sochor: In 10 years, there will be less alcohol in bars. Cocktails often have much lower alcohol content than beer
Pavel Sochor: In 10 years, there will be less alcohol in bars. Cocktails often have much lower alcohol content than beer
“Some people say that alcohol will completely disappear in the next fifty years, but I don’t think so. Alcohol is fun and not entirely a bad thing,” says Pavel Sochor, Bar Director at Prague’s Alma...
0:00
0:00

“Some people say that alcohol will completely disappear in the next fifty years, but I don’t think so. Alcohol is fun and not entirely a bad thing,” says Pavel Sochor, Bar Director at Prague’s Alma...
Benjamin Cavagna: Drinking cocktails is a passion. If I ever started tasting them, I’d start working — and I don’t want that
Benjamin Cavagna: Drinking cocktails is a passion. If I ever started tasting them, I’d start working — and I don’t want that
“Our bar is exclusive — but that doesn’t mean luxurious. It means: less, but done well. We wanted to create a community, and most of our guests are close friends. We’ve been asked to open in...
0:00
0:00

“Our bar is exclusive — but that doesn’t mean luxurious. It means: less, but done well. We wanted to create a community, and most of our guests are close friends. We’ve been asked to open in...
Millie Tang: Creating drinks is a very personal affair for me. I personally prefer sweet dessert cocktails
Millie Tang: Creating drinks is a very personal affair for me. I personally prefer sweet dessert cocktails
“Pre-made drinks are not a problem in my view, even though many people claim otherwise. It’s true that guests enjoy the theater of a cocktail being made right in front of them, but preparing drinks...
0:00
0:00

“Pre-made drinks are not a problem in my view, even though many people claim otherwise. It’s true that guests enjoy the theater of a cocktail being made right in front of them, but preparing drinks...