Rahim Kanani

The World's Best Chefs on Creativity, Leadership and Perfection

Rahim Kanani
The World's Best Chefs on Creativity, Leadership and Perfection

"The first-ever comprehensive and authentic exploration of originality in contemporary cuisine. A Wealth of Insight is a true world atlas of creativity and innovation of the 21st century kitchen."--From the Foreword by Chef Ferran Adrià of elBulli 1846 and elBulli Foundation, Five-time Winner of the World's Best Restaurant

A Wealth of Insight: The World's Best Chefs on Creativity, Leadership and Perfection profiles nearly 45 of the world's best chefs who have collectively amassed nearly 100 Michelin stars, and who regularly appear atop the World's 50 Best RestaurantsLa ListeJames Beard and other international rankings and awards. Together, they represent some of the most revered and legendary restaurants on earth.

Featuring bite-size insights and stunning photographyA Wealth of Insight dedicates a chapter to each culinary icon and digs deeper into their creative process, unrelenting pursuit of perfection, and unwavering commitment to excellence in cuisine, leadership and service.

If you are endlessly fascinated by how the world's best chefs get inspired, create and innovate, research critically-acclaimed restaurateurs and food reviews months before taking a trip, are addicted to TV shows and documentaries that showcase food culture, cuisine and culinary personalities from all over the world, or secretly dream of crisscrossing continents as an insatiable gastrotourist, then A Wealth of Insight is for you. In addition, for those eager to learn how these five-star chefs began their journey to the top and maintain their prime position, this book also dives into their childhood memories, early experiences, culinary philosophy, how best to lead and manage a world-class restaurant, the future of food and their advice to young and aspiring chefs.

PROFILE CHAPTERS:

Foreword by Ferran Adrià
Introduction

Anthony Bourdain (1956--2018) (New York, NY, USA)
Aaron Silverman--Pineapple and Pearls (Washington, DC, USA)
Albert Adrià--Tickets (Barcelona, Spain)
Alex Atala--D.O.M. (São Paulo, Brazil)
Ana Roš--Hiša Franko (Kobarid, Slovenia)
Andoni Luis Aduriz--Mugaritz (San Sebastián, Spain)
Chan Yan Tak--Lung King Heen (Hong Kong)
Cristina Bowerman--Glass Hostaria (Rome, Italy)
David Kinch--Manresa (Los Gatos, CA, USA)
Emma Bengtsson--Aquavit (New York, NY, USA)
Emmanuel Stroobant--Shoukouwa (Singapore)       
Eneko Azurmendi--Azurmendi (Larrabetzu, Spain)
Enrico Crippa--Piazza Duomo (Alba, Italy)
Éric Frechon--Epicure (Paris, France)
Eric Ripert--Le Bernardin (New York, NY, USA)
Georgianna Hiliadaki and Nikos Roussos--Funky Gourmet (Athens, Greece)
Guillaume Galliot--Caprice (Hong Kong)
Guy Savoy--Guy Savoy (Paris, France)
Hans Neuner--Ocean (Algarve, Portugal)
Jacob Jan Boerma--De Leest (Vaassen, The Netherlands)
Joachim Wissler--Vendôme (Bergisch Gladbach, Germany)
Joan Roca--El Celler de Can Roca (Girona, Spain)
Jonnie Boer--De Librije (Zwolle, The Netherlands) 
José Andrés--minibar (Washington, DC, USA)
José Avillez--Belcanto (Lisbon, Portugal)
Kevin Fehling--The Table (Hamburg, Germany)
Kwong Wai Keung--T'ang Court (Hong Kong)
Martha Ortiz--Dulce Patria (Mexico City, Mexico)
Martin Berasategui--Martin Berasategui (Lasarte-Oria, Spain)
Matthew Orlando--Amass (Copenhagen, Denmark)
Nicolai Nørregaard--Kadeau (Copenhagen, Denmark)
Niki Nakayama--n/naka (Los Angeles, CA, USA)
Patrick O'Connell--The Inn at Little Washington (Washington, VA, USA)
Pedro Subijana--Akelarre (San Sebastián, Spain)
Peter Goossens--Hof van Cleve (Kruishoutem, Belgium)
Ricardo Costa--The Yeatman (Porto, Portugal)
Richard Ekkebus--Amber (Hong Kong)
Rodolfo Guzmán--Boragó (Santiago, Chile)
Ryuki Kawasaki--Mezzaluna (Bangkok, Thailand)
Sean Gray--Ko (New York, NY, USA)
Sven Elverfeld--Aqua (Wolfsburg, Germany)
Tetsuya Wakuda--Waku Ghin (Singapore)
Virgilio Martínez--Central (Lima, Peru)

A WEALTH OF INSIGHT: The World's Best Chefs on Creativity, Leadership and Perfection (Black Truffle Press, April 2019) is now available online via Amazon and in culinary bookstores worldwide.