Current Issue


Chef magazine aims to keep the professional informed about what’s happening in the business, celebrating success and creating innovation in the industry.



The stunning April issue features Monica Galetti, one of the country’s most well-know chefs. We hear about her time at Le Gavroche and how she balances running Mere with her husband and family life.

We interview Nicolas Rouzaud  who is making waves with his flair for creative desserts and pastries, working his magic to conjure up exquisite afternoon teas which have diners flocking to Jean-Georges at the Connaught.

We visit TheTasteLab, by Classic Fine Foods, and see this state of the art demonstration kitchen surrounded by a semi-circle of dining spaces.

We have a fascinating article by Shelley Sofier of Red Kite PR discussing whether Chefs and Restaurants need PR.

Hear about the Clock House in Ripley and from Head Chef Fred Clapperton and receiving their first Michelin Star last year.

We have our final Sommelier Diary piece from Sonal before he hands over the reigns to our new recruit and the wine feature comes from Montefalco.

With our Ingredients section, recipes, news and book review this really is a must read for any professional chef.


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