Carolina Vergnano: Mocha coffee is the smell of the morning for me. Serving coffee never fails to make me smile

Editorial Team Editorial Team Photo: Visitchef.com

"Coffee is an emotion for me. There are more than 700 roasters in Italy, so there is a lot of competition. What sets Caffè Vergnano apart from other Italian roasters is the traditional slow roasting style. In each region of Italy, we try to respect the culture of the place with a particular blend," says Carolina Vergnano, owner of the famous Italian roastery Caffè Vergnano.

Audio version
Section archive
Samuel Pitarch: The Future of Rum Lies in Transparency. Some Brands Will Struggle with It

Samuel Pitarch: The Future of Rum Lies in Transparency. Some Brands Will Struggle with It

“Our inspiration for producing Savanna rums comes from the wild nature of Réunion Island. Sometimes it’s difficult for people to understand why you would sell a rum for, say, €50 a bottle when they ca...
Cassandra Eichoff: People drink when they’re happy - and they drink when they’re sad. Bartending is a timeless craft

Cassandra Eichoff: People drink when they’re happy - and they drink when they’re sad. Bartending is a timeless craft

“Guests come to a bar for the experience, and it’s our role to create a deeper connection with them. When you have a regular guest and know what they like to drink, you begin to build a relationship....
Daren Liew: There are no shortcuts - only hard work, but passion makes a chef’s journey rewarding

Daren Liew: There are no shortcuts - only hard work, but passion makes a chef’s journey rewarding

“My family has deep roots in barbecue cooking, and I am proud of that tradition. It took me 18 months of experimentation and refinement to fine-tune the timing and technique of roasting duck and achie...
Cassandra Eichoff: People drink when they’re happy - and they drink when they’re sad. Bartending is a timeless craft

“Guests come to a bar for the experience, and it’s our role to create a deeper connection with them. When you have a regular guest and know what they like to drink, you begin to build a...
Daren Liew: There are no shortcuts - only hard work, but passion makes a chef’s journey rewarding

“My family has deep roots in barbecue cooking, and I am proud of that tradition. It took me 18 months of experimentation and refinement to fine-tune the timing and technique of roasting duck and...
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...
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...
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...
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...
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...
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...
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...