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Area Talks, Kraków (2026)

18/04/2026

Food News Part 2

1️⃣
The Best Pizza Awards has revealed the first speaker for Pizza Talks 2026: Legacy & Future.
Cristian Santomauro is known as the last custodian of the Ammaccata, an ancient style of Cilentan pizza.

2️⃣
Norbert’s Table: an extraordinary four-hands dinner featuring Norbert Niederkofler and Quique Dacosta.
A meeting of visions where “Cook the Mountain” encounters Dacosta’s avant-garde Mediterranean cuisine — all guided by the theme of harmony.
May 9, 2026, Atelier Moessmer Norbert Niederkofler, Brunico, Italy

3️⃣
After 23 years, Andreas Caminada and Marcel Skiba are launching „Beyond Peaks: the cuisine of Schloss Schauenstein“.

4️⃣
Franco Manca is closing 16 of its UK pizzerias and initiating a Company Voluntary Arrangement (CVA) restructure, risking 225 jobs. The chain, owned by Fulham Shore, cited rising costs, high national insurance, and unfair business rates as reasons for the closures.

5️⃣
Dave Pynt of Burnt Ends, a brewery at Resorts World Sentosa, Singapore.
Led by award-winning Head Brewer Nick Calder-Scholes. Complementing the beverage program is a casual, shareable food menu rooted in wood-fired cooking, featuring a Classico oven and Camino open-fire hearth.

6️⃣
Raest Restaurant x Tres.
Two kitchens known for their connection to nature, bold flavor, and a deep sense of place will come together for a collaborative tasting menu created only for this evening.
No repeats. No second date. No second chance.
May 4th, Tres, Rotterdam.

7️⃣
Yueyang Vocational and Technical College in Hunan, China, has opened the country’s first „Barbecue College” to train students in shaokao, or Chinese BBQ. Students can choose a three-year diploma or a one-month intensive course for 5,800 yuan, where they learn skills like charcoal control, marinade preparation, and business management.

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17/04/2026

1️⃣
Paco Mendez (🔪🔪🔪) Latin American flavors meet Franco Pepe’s (🔪🔪) dough mastery.
Peppe In Grani, Caiazzo, Italy
May 6, 2026

2️⃣
Galápagos and the Caribbean go on a culinary date. Chef Tita (🔪🔪) and Christian Puente (🔪) are cooking for continuity, dignity, and care for the land.
April 25, Aguají Alta Cocina, The Ocean Club Costa Norte

3️⃣
Pia’s every dish draws from Peru’s coasts, highlands, and Amazon. On April 19, 2026, she makes her 🇮🇳 India debut and takes over the Masque kitchen for one night! Expect her pantry, her palette, and her perspective — brought to Bombay in full.
The event is by invitation only.

4
Organized by , World Disco Soup Day is the largest worldwide action against food waste. And the truth is, anyone can do it!
No need for a big setup or special skills, just gather some people, save some ingredients, and start cooking. It can be at home, in a park, at your university, or wherever your community comes together.
When: April 25
Where: Your place, your way.

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13/04/2026

What if a restaurant could change lives beyond its walls?

Indian chef Amninder Sandhu is using food as a tool for empowerment working with women from villages around Tipai to create opportunities, income, and independence through cooking. By connecting traditional knowledge with modern gastronomy, she helps preserve local food culture while building real economic impact.

Her work goes beyond the plate. It’s about skills, dignity, and giving a voice to communities that are often overlooked.

This is what the future of gastronomy looks like: not just creativity but responsibility.

10/04/2026

1️⃣
The Best Chef Awards 2026 Voting Has Begun.
All voting secrets uncovered:
➡️ thebestchefawards.com

2️⃣
GAA Turned 9
Founded by Garima Arora 🔪🔪 in 2017, the Bangkok restaurant (housed in a 60-year-old Thai house) has become a major name in progressive Indian cuisine.

3️⃣
Julien Royer 🔪🔪🔪 teams up with chef Varun Totlani 🔪 for a stellar collaboration at Masque in Mumbai on April 23.

4️⃣
The University of Oxford has found that people who regularly share meals with others report stronger relationships, greater life satisfaction, and higher levels of happiness.

Why does something so simple have such a big impact?
It’s one reason why some of the most meaningful conversations don’t happen over text or phone calls — they happen across a table.

5️⃣
Andre Chiang is marking the first major restaurant opening of 2026.
The 42-seat restaurant - which opened in March 31 - offers an a la carte menu of about 60 items. Diners can also craft their own multi-course meal ($198 or $258 a person) or go for the $368 degustation.

6️⃣
Kostas experience spanning some of the world’s most celebrated kitchens, including The Fat Duck, The Ledbury and Restaurant Frantzén, Kostas brings a quietly confident, ingredient-first approach that feels perfectly aligned with Lita’s modern Mediterranean identity.

7️⃣
Aikens’s approach meets Lidgerwood’s 🔪🔪 perspective—interpreting Korean ingredients through seasonality and regionality—coming together in a single, unified course.
Date: May 7, 2026 Dinner

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07/04/2026

Organic food – healthier choice or just clever marketing? 🌿

We see the labels everywhere: “organic”, “natural”, “eco”. But does organic always mean better for your health?

The truth is… not always that simple. While organic products are grown without synthetic pesticides and often follow stricter standards, it doesn’t automatically make them more nutritious. An organic cookie is still a cookie. 🍪

What can be better? Fewer chemical residues, more sustainable farming practices, and often higher quality ingredients. But when it comes to vitamins and minerals, the difference isn’t always significant.

So instead of focusing only on the label, maybe the better question is: what’s actually on your plate?

Whole foods, balanced meals, and mindful choices matter more than any trendy sticker.

What do you think – organic is worth it, or just hype? 👇

foodfacts healthylifestyle mindfuleating

03/04/2026

The Weekly News Dispatch
March 27 – April 3, 2026
by The Best Chef

1️⃣ Denmark may officially recognise gastronomy as an art form — opening access to public funding for chefs.

2️⃣ Da Vittorio Group and Ruffini Family Group announce a strategic partnership: 40% stake in Cerea family operating companies.

3️⃣ Vikas Khanna & Anthony Mangieri team up at Una Pizza Napoletana (April 13). Proceeds support Refettorio Harlem.

4️⃣ War threatens Lebanon’s wine heritage, contaminating soil with long-term environmental damage.

5️⃣ Food Meats Science launches a new YouTube channel with leading academic institutions.

6️⃣ Impala opens: a charcoal grill concept inspired by North Africa to North London, led by Meedu Saad.

7️⃣ Alinea lands in Las Vegas (April 16) at Michael Mina Bellagio for a major pop-up.

8️⃣ The Magnificent Seven returns (April 14, Whatley Manor) supporting the 100 Schools Project with buildOn.

9️⃣ Tiger Beer to cease production in Tuas by 2028; supply shifts to Malaysia & Vietnam.

🔟 12 tons of KitKat stolen in Italy. Marketing stunt or not, the real story is what we consume.

—

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31/03/2026

We waste around 1/3 of all food produced globally.

And it’s happening at every stage →
from supply chains…
to supermarkets…
to our own homes.

👉 Swipe to see where it’s really happening

The environmental cost?
Massive.

Water. Energy. Land. Emissions.
All used to produce food that never gets eaten.

This isn’t just a food issue.
It’s a climate issue. 🌍

👉 What’s one habit you could change to waste less food?

27/03/2026

The Weekly News Dispatch
March 21 - March 27, 2026

brought to you by The Best Chef

1️⃣
In a statement, Gaggan Anand said: “Gaggan is not just about food, it’s about an experience, and we have never cooked in Australia before ... We will bring our minds, our techniques, your ingredients and our madness to your plate.”
📍Melbourne + Sydney, Australia

2️⃣
Chef Vasco Coelho Santos opens Lamina in Lisbon’s Avenidas Novas, a restaurant where fire, memory, and making the most of each ingredient shape the menu led by Inês Azevedo.

3️⃣
From Thursday 30 April to Sunday 3 May, Simon and Daniel will serve lunch and dinner dishes inspired by the places that have influenced their cooking, from the Lake District to the South Coast. 📍Oxford, UK.

4️⃣
Urea is vital for crops like wheat, rice, and maize, so this supply issue could lead to smaller harvests and make flour less available and more expensive. Africa, Asia, and Latin.
America are most affected, and Brazil relies heavily on urea imports from the Gulf.

5️⃣
Kwame Onwuachi brings the history of jerk and Jamaican cooking to Las Vegas, USA.

6️⃣
The slowdown in consumer demand for spirits is a global problem that has led to a glut of aged spirits across companies worldwide, according to a recent Financial Times report.

7️⃣
Oman Cultures On A Plate – Dina Macki opens her first restaurant in Muscat, Oman.

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25/03/2026

🌴🌊 Cooking the Colombian Caribbean.

At CELELE in Cartagena - led by 🔪🔪🔪 cuisine becomes exploration.
After more than a decade travelling through remote regions and coastal communities, the team brings Colombia’s Caribbean biodiversity to the plate transforming native ingredients, ancestral knowledge, and local traditions into a contemporary culinary voice.

Through the Caribe Lab project, research meets creativity.
Documenting flavours, supporting local producers, and preserving gastronomic heritage, this journey is about more than food it’s about identity, ecosystem awareness, and cultural storytelling.

Each dish reflects immersion, respect, and discovery.
A cuisine shaped not in the kitchen alone but in landscapes, communities, and memory.

23/03/2026

🥼🌱 Future Protein or Fake Food?

From plant-based alternatives to lab-grown meat and precision-fermented dairy, the race to redefine protein is accelerating. Supporters see innovation, sustainability, and a realistic path to feeding a growing global population with fewer environmental costs.

Critics see something else: ultra-processing, technological dependence, and the risk of losing connection with real ingredients and food traditions.

Are we witnessing the evolution of nutrition
or the industrial redesign of what we call food?

In a climate-challenged world, protein is no longer just about diet.
It’s about ethics, science, culture, and the future of agriculture.

20/03/2026

Food News of the week
16.03 - 20.03

1
Noor, led by Paco Morales and Paola Gualandi, celebrates its 10th anniversary, marking a decade of identity, innovation and cultural sustainability. New research and projects are on the way.

2
As mass displacement hits southern Lebanon, José Andrés and World Central Kitchen deliver hot meals, food and water, rapidly expanding operations in safer areas.

3
On April 8, 2026, Restaurante Manu and Baan Tepa unite Brazil and Thailand for a one-night dinner celebrating indigenous ingredients, seasonality and sustainability.

4
The Best Pizza confirms the end of voting: 560 voters from 62 countries took part. The Best Pizza Awards returns to Milan on June 24, 2026.

5
Noma remains open during its Silver Lake residency in Los Angeles, with the successful pop-up reinforcing Redzepi’s legacy.

6
Andreas Caminada and Jorge Vallejo launch a new scholarship in Mexico. Applications for young chefs and hospitality professionals close March 31, 2026.

7
Julius Persoone announces RAW, a new book featuring bold recipes, stories and rising chocolatiers. Pre-orders are now open.

8
Spectrum by Sidney Schutte is closing, marking the loss of one of Amsterdam’s most refined culinary destinations.

9
A new UK reality TV concept dubbed “Love Island for chefs” sparks debate over how far entertainment formats can go.

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18/03/2026

At Bangkok , Chef 🔪🔪Deepanker Khosla is redefining what sustainability means in modern dining. From root-to-leaf cooking and fermentation to eliminating single-use plastics and working closely with local farmers, every detail is designed to minimise waste and maximise respect for ingredients.

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