Chef

<p> Credits Brambilla-Serrani</p>
Kei
Kobayashi
<p>crediti: Brambilla - Serrani</p>
Michele
Abbatemarco
<p> Credits Brambilla-Serrani</p>
Fabio
Abbattista
<p>Foto Brambilla-Serrani</p>
Luca
Abbruzzino
<p>crediti: Brambilla - Serrani</p>
Francesco
Acquaviva
<p> Credits Brambilla-Serrani</p>
Gastón
Acurio
Ferran
Adrià
Riccardo
Agostini
Inaki
Aizpitarte
<p> Credits Brambilla-Serrani</p>
Massimiliano e Raffaele
Alajmo
Luciano
Alberti
Piero, Ugo e Andrea
Alciati
<p>crediti: Brambilla - Serrani</p>
Ugo
Alciati
<p>Foto Brambilla-Serrani</p>
Franco
Aliberti
<p>crediti: Brambilla - Serrani</p>
Josean
Alija
<p>Credits Brambilla-Serrani</p>
Beppe
Allegretta
<p>Credit Brambilla-Serrani</p>
Yannick
Alléno
<p> Credits Brambilla-Serrani</p>
Matteo
Aloe
Giuseppe
Amato
<p>Credit Brambilla-Serrani</p>
Gaggan
Anand
Bowled over by an unusual bread bun
Mexican Bubble Cup
Montanara
Blood pudding and popped buckwheat
Oyster and parsley champagne
Cod in crust with spring onions, lentils and crispy bacon
“Emmentaler Cheese” with white asparagus and lemon thyme
D’O white truffle fritter