Daniel Humm

Daniel Humm began his chef's training at 14 in his homeland of Switzerland. There, he earned a Michelin Star while in his first Executive chef position at Gasthaus zum Gupf in the Swiss Alps. In 2003 he moved to the United States to work at Campton Place, where he received many awards, including a nomination for Rising Star Chef by the James Beard Foundation. He has been Executive Chef of Eleven Madison Park since 2006.

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Monika Kim

Monika is a second-generation Korean American living in Los Angeles’s Koreatown. She learned about eating fish eyes and other Korean superstitions from her mother, who immigrated to California from Seoul in 1985.
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Joanne Lee Molinaro

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With over 5 million fans spread across her social media platforms, New York Times best-selling author Joanne Molinaro, a.k.a The Korean Vegan, has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others.

Molinaro is a Korean American woman, born in Chicago, Illinois. Her parents were both born in what is now known as North Korea. Molinaro started her blog, The Korean Vegan, in 2016, after adopting a plant-based diet. In July 2020,
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Joshua McFadden

Joshua McFadden is executive chef/owner of Portland, Oregon’s Ava Gene’s, which Bon Appétit has named a “Top 10 Best New Restaurant.” Before moving to Portland, McFadden helped define the burgeoning Brooklyn food scene when he was chef de cuisine at Franny’s; his other restaurant experience includes Momofuku, Blue Hill, and Lupa in New York and the groundbreaking raw food restaurant Roxanne’s in Larkspur, California. McFadden also spent time in Rome, cooking at Alice Waters’s project in sustainable dining at the American Academy. He kindled his love of soil, seeds, and seasons during two years as farm manager at Maine’s Four Season Farm, founded by sustainability pioneers Eliot Coleman and Barbara Damrosch. McFadden’s latest restaurant, Tus
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J. Kenji López-Alt

J. Kenji López-Alt is the managing culinary director of SeriousEats.com, author of the James Beard Award–nominated column The Food Lab, and a columnist for Cooking Light. He lives in San Francisco with his wife Adriana.
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Will Guidara

Will Guidara is a graduate of the School of Hotel Administration at Cornell University. He began his dining room training at Spago Beverly Hills and attended culinary school in the North of Spain. Prior to joining Eleven Madison Park, he served as the director of operations of the restaurants at The Museum of Modern Art. He became general manager of Eleven Madison Park in 2006.
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Yotam Ottolenghi

Yotam Ottolenghi's path to the world of cooking and baking has been anything but straightforward. Having completed a Masters degree in philosophy and literature whilst working on the news desk of an Israeli daily, he made a radical shift on coming to London in 1997. He started as an assistant pastry chef at the Capital and then worked at Kensington Place and Launceston Place, where he ran the pastry section. Yotam subsequently worked for Maison Blanc and then Baker and Spice, before starting his own eponymous group of restaurants/food shops, with branches in Notting Hill, Islington and Kensington.
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Timothy Snyder

Timothy Snyder is Housum Professor of History at Yale University and a permanent fellow at the Institute for Human Sciences. He received his doctorate from the University of Oxford in 1997, where he was a British Marshall Scholar. He has held fellowships in Paris, Vienna, and Warsaw, and an Academy Scholarship at Harvard.

His most recent book is Black Earth: The Holocaust as History and Warning, published in September 2015 by Crown Books. He is author also of Bloodlands: Europe Between Hitler and Stalin (2010), a history of Nazi and Soviet mass killing on the lands between Berlin and Moscow. A New York Times bestseller and a book of the year according to The Atlantic, The Independent, The Financial Times, the Telegraph, and the New Statesma
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Heston Blumenthal

Heston Blumenthal is chef-patron of The Fat Duck in Bray, a three Michelin-starred restaurant known for its whimsical, scientific and creative style of cookery and famed for being named World’s Best Restaurant more than once.

At the age of 16, Heston travelled to France with his family for the first time and became fascinated with the world of food. He spent the next decade learning the basics of French cuisine from books and working as everything from a photocopier salesman to a debt collector to fund annual research trips to France. One of the books that most influenced him was On Food and Cooking by Harold McGee, which questioned the fundamental rules of the kitchen and explored the science of cooking.

Heston opened The Fat Duck in 1995 wi
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Thomas Keller

Thomas Keller is an American chef, restaurateur, and cookbook writer. He and his landmark Napa Valley restaurant, The French Laundry in Yountville, California, have won multiple awards from the James Beard Foundation, notably the Best California Chef in 1996, and the Best Chef in America in 1997. The restaurant is a perennial winner in the annual Restaurant Magazine list of the Top 50 Restaurants of the World.
In 2005, he was awarded the three star rating in the inaugural Michelin Guide for New York for his restaurant Per Se, and in 2006, he was awarded three stars in the inaugural Michelin Guide to the Bay Area for The French Laundry. He is the only American chef to have been awarded simultaneous three star Michelin ratings for two differen
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Arthur C. Clarke

Stories, works of noted British writer, scientist, and underwater explorer Sir Arthur Charles Clarke, include 2001: A Space Odyssey (1968).

This most important and influential figure in 20th century fiction spent the first half of his life in England and served in World War II as a radar operator before migrating to Ceylon in 1956. He co-created his best known novel and movie with the assistance of Stanley Kubrick.

Clarke, a graduate of King's College, London, obtained first class honours in physics and mathematics. He served as past chairman of the interplanetary society and as a member of the academy of astronautics, the royal astronomical society, and many other organizations.

He authored more than fifty books and won his numerous aw
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Hugh Fearnley-Whittingstall

Hugh Fearnley-Whittingstall is a British celebrity chef, smallholder, television presenter, journalist, food writer and "real food" campaigner, known for his back-to-basics philosophy.

A talented writer, broadcaster and campaigner, Hugh Fearnley-Whittingstall is widely known for his uncompromising commitment to seasonal, ethically produced food and has earned a huge following through his River Cottage TV series and books.

His early smallholding experiences were shown in the Channel 4 River Cottage series and led to the publication of The River Cottage Cookbook (2001), which won the Glenfiddich Trophy and the André Simon Food Book of the Year awards.

The success of the show and the books allowed Hugh to establish River Cottage HQ near Bridport
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Oscar Wilde

Oscar Fingal O'Fflahertie Wills Wilde was an Irish poet and playwright. After writing in different forms throughout the 1880s, he became one of the most popular playwrights in London in the early 1890s. He is best remembered for his epigrams and plays, his novel The Picture of Dorian Gray, and his criminal conviction for gross indecency for homosexual acts.
Wilde's parents were Anglo-Irish intellectuals in Dublin. In his youth, Wilde learned to speak fluent French and German. At university, he read Greats; he demonstrated himself to be an exceptional classicist, first at Trinity College Dublin, then at Magdalen College, Oxford. He became associated with the emerging philosophy of aestheticism, led by two of his tutors, Walter Pater and Joh
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Ina Garten

Ina Garten is a New York Times bestselling author and the host of Barefoot Contessa on Food Network, for which she has won four Emmy Awards and a James Beard Award. She lives in East Hampton, New York, with her husband, Jeffrey.
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Terry Pratchett

Sir Terence David John Pratchett was an English author, humorist, and satirist, best known for the Discworld series of 41 comic fantasy novels published between 1983–2015, and for the apocalyptic comedy novel Good Omens (1990), which he co-wrote with Neil Gaiman.
Pratchett's first novel, The Carpet People, was published in 1971. The first Discworld novel, The Colour of Magic, was published in 1983, after which Pratchett wrote an average of two books a year. The final Discworld novel, The Shepherd's Crown, was published in August 2015, five months after his death.
With more than 100 million books sold worldwide in 43 languages, Pratchett was the UK's best-selling author of the 1990s. He was appointed an Officer of the Order of the British Emp
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Anthony Bourdain

Anthony Michael Bourdain was an American celebrity chef, author, and travel documentarian. He starred in programs focusing on the exploration of international culture, cuisine, and the human condition.
Bourdain was a 1978 graduate of The Culinary Institute of America and a veteran of many professional kitchens during his career, which included several years spent as an executive chef at Brasserie Les Halles, in Manhattan. He first became known for his bestselling book Kitchen Confidential: Adventures in the Culinary Underbelly (2000).

Bourdain's first food and world-travel television show A Cook's Tour ran for 35 episodes on the Food Network in 2002 and 2003. In 2005, he began hosting the Travel Channel's culinary and cultural adventure progr
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Heston Blumenthal

Heston Blumenthal is chef-patron of The Fat Duck in Bray, a three Michelin-starred restaurant known for its whimsical, scientific and creative style of cookery and famed for being named World’s Best Restaurant more than once.

At the age of 16, Heston travelled to France with his family for the first time and became fascinated with the world of food. He spent the next decade learning the basics of French cuisine from books and working as everything from a photocopier salesman to a debt collector to fund annual research trips to France. One of the books that most influenced him was On Food and Cooking by Harold McGee, which questioned the fundamental rules of the kitchen and explored the science of cooking.

Heston opened The Fat Duck in 1995 wi
Buy books on Amazon