Pekka Pellinen: Beef tartare with a shot of vodka is the best combination. I enjoy discussing with the chef the pairing of cocktails and food

Editorial Team Editorial Team Photo: Visitchef.com

"A strong alcohol like whisky will overpower the taste and freshness of the ingredients, while vodka will allow them to stand out. In 1970, we decided that the flavor profile of Finlandia Vodka would be clean, clear, and sparkling, and it has remained the same ever since," says Finlandia Vodka's Global Advocacy Manager, Pekka Pellinen.

Audio version
Section archive
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...
Alexandre Gabriel: The Dawn of a New Rum Era

Alexandre Gabriel: The Dawn of a New Rum Era

“Thirty-five years ago, I asked myself whether I drank spirits just to get drunk, or to share memorable moments and meaningful conversations with friends. Today, I feel this new era has arrived—one wh...
Cynthia Vargas: Rum used to be a men-only domain, but that’s no longer the case. New challenges lie ahead

Cynthia Vargas: Rum used to be a men-only domain, but that’s no longer the case. New challenges lie ahead

"At the beginning, it was important for me to learn how to ‘read’ the casks, to understand the wood, and to become a true expert and a genuine rum lover. As an expert, you know that there comes a mome...
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...
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...
Alexandre Gabriel: The Dawn of a New Rum Era

“Thirty-five years ago, I asked myself whether I drank spirits just to get drunk, or to share memorable moments and meaningful conversations with friends. Today, I feel this new era has arrived—one...
Cynthia Vargas: Rum used to be a men-only domain, but that’s no longer the case. New challenges lie ahead

"At the beginning, it was important for me to learn how to ‘read’ the casks, to understand the wood, and to become a true expert and a genuine rum lover. As an expert, you know that there comes a...
Adrián Michalčík: The Key Element of a Good Cocktail Is Balance. And Sometimes That Gets Forgotten

"We want to open the new bar by autumn at the latest. I already have the team and the menu, and even the address. For me, a great cocktail is one you can actually finish—and have no problem ordering...
Simone Caporale: Being named the world’s best bar is nice, but life goes on

„It’s more important to know what to do after you win than to be obsessed with winning itself — to use it as a springboard for your next step. If you don’t have that clarity, don’t chase rankings,”...
Marco Pierre White: Three Michelin Stars Are Boring

"We all dreamed of three Michelin stars, but not everyone reached them. And when you do get them, suddenly you start playing defensively - you stop attacking and instead focus on protecting your...
Florence de Coriolis and Yannick Noel: The DNA of our rum is important. We produce it sustainably in Mauritius

"In keeping with its heritage, Mauritius offers all varieties of rum - Spanish, English, and French. The DNA of our rums is very important, as is the fact that we produce single estate rums, meaning...
Carolina Vergnano: Mocha coffee is the smell of the morning for me. Serving coffee never fails to make me smile

"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...