Netflix’s new culinary competitors The Remaining Desk options 24 acclaimed cooks from around the globe, working in groups of two by means of a sequence of country-themed challenges. Solely one among them will get to hitch the 9 grasp chef/judges on the titular Remaining Desk on the finish of the present. A giant a part of the enjoyable of watching the competitors is seeing how these proficient cooks work collectively and draw upon their culinary backgrounds to create new dishes throughout the hour-long competitions. Right here’s a take a look at all 12 of the groups, with details about the place every chef works once they’re not competing on The Remaining Desk.
Monique Fiso and Amninder Sandhu
Monique Fiso spent years cooking in New York Metropolis — together with at Manhattan’s celebrated Italian restaurant A Voce — earlier than heading again dwelling to New Zealand, the place she launched a sequence of pop-up tent eating places serving her personal model of Māori delicacies. Most of the dishes at Hiakai, the pop-up sequence, had been ready utilizing the normal Māori underground scorching rock cooking model known as hāngi. The Māori-Samoan chef not too long ago opened a everlasting location of Hiakai in Wellington.
At her Mumbai restaurant Arth, Amninder Sandhu prepares specialties from throughout India made fully utilizing sandpits or coal- and wood-fired ovens — no fuel cooking by any means. The menu is impressed by recipes that Sandhu collected over 15 years of touring round India.
Shane Osborn and Mark Finest
Shane Osborn has loads of expertise working in acclaimed kitchens, having been part of the workers at L’oranger in London that garnered a Michelin star in 1996, and he served as govt chef at London’s Pied a Terre when it received a second star in 2003. Since 2014, Osborn has run his personal restaurant, Arcane in Hong Kong, which holds one star for its seasonal fare that blends the cuisines of Japan, the UK, and France.
In his mid-20s, Mark Finest launched into a culinary profession that noticed him win the Josephine Pignolet Award as Sydney’s greatest younger chef in 1995, the identical yr he opened his first restaurant, Peninsula Bistro. He has since labored with iconic cooks akin to Alain Passard and Raymond Blanc, operated extra eating places in Sydney, and now runs Bistro by Mark Finest, which gives Australian surf-and-turf aboard the Genting Dream cruise ship.
Timothy Hollingsworth and Darren MacLean
Timothy Hollingsworth skipped culinary faculty, as a substitute spending a decade studying his commerce beneath celeb chef Thomas Keller on the French Laundry in Yountville, California, and Per Se in New York Metropolis. In 2012, he struck out on his personal in Los Angeles the place he now could be chef-owner of Otium, which serves the steak, seafood, and vegetable dishes that make up “new American delicacies,” and C.J. Boyd’s, a tribute to Hollingsworth’s household roots within the South with a menu of fried-chicken sandwiches, waffle fries, and banana pudding. Hollingsworth additionally not too long ago opened a brand new sports activities gastropub in Los Angeles known as Free Play.
Darren MacLean’s Calgary restaurant, Shokunin, is at present listed because the 35th-best restaurant in Canada by the World’s 50 Finest group. Previous to opening his 50-seat Japanese brasserie in 2015, MacLean traveled by means of the nation that evokes his delicacies. The menu options sushi, yakitori, and different small plates which are complemented by a number of Japanese whiskeys, cocktails, and sakes.
Johnny Spero and Jessica Lorigo
Johnny Spero’s resume as a chef spans the globe, with time at such celebrated European establishments as Mugaritz in San Sebastian, Spain, and Rene Redzepi’s Noma in Copenhagen, in addition to stints at Minibar and Komi in Washington, D.C. Nowadays, Spero runs the kitchen on the newly opened Reverie, a 64-seat restaurant in D.C.’s Georgetown neighborhood that makes a speciality of trendy American delicacies — assume charred cucumbers with ramp French dressing, boqeurones, and cured egg yolk; scallop crudo topped with buttermilk, dill, and dried scallop; and ribeye with lovage, potato, and beef tongue.
Jessica Lorigo received her massive break within the restaurant business when, following her commencement from culinary faculty, she was accepted as an intern on the lauded Basque Nation restaurant, Mugaritz, in 2013. Upon the completion of her internship, chef Andoni Luis Aduriz requested her to remain on as a part of a brand new mission within the beachside metropolis, and three years later she started overseeing the kitchen as govt chef at Topa Sukalderia, which blends Basque delicacies with Latin American fare with dishes akin to guacamole, tiradito of bacalao, tacotalo al pastor, and asado de ternera.
Rafael Gil and Esdras Ochoa
Esdras Ochoa made a reputation for himself because the chef/companion of widespread Los Angeles Mexican eating places Mexicali Taco and Salazar earlier than transferring to Hong Kong the place he runs one other taqueria known as 11 Westside. The chef was the topic of a 2016 LA Occasions profile by Amy Scattergood titled “Esdras Ochoa, the taco missionary.”
Brazilian-born chef Rafael Gil is the culinary director of Keraton on the Plaza in Jakarta. Earlier than transferring to Indonesia, the chef labored within the Michelin-starred kitchens of Martin Berasategui in Lasarte-Oria, Spain, and EVO in Barcelona.
Charles Michel and Rodrigo Pacheco
A graduate of the Institut Paul Bocuse cooking faculty in Lyon, French-Colombian chef Charles Michel has explored the science behind style and notion because the chef-in-residency at Oxford College’s Analysis Laboratory. In line with his LinkedIn web page, Michel is now a “roamer meaning to set a piece base in U.S./California” within the fields of culinary consulting, efficiency artwork, public talking, and occasion producing.
Like his teammate Charles, Ecuadorian-born chef Rodrigo Pacheco additionally graduated from the Institut Paul Bocuse. After faculty, Pacheco labored for French heavyweights Pierre Gagnaire, Michel Bras, Alain Ducasse, and Alain Chapel. He now runs the kitchen at Bocavaldivia, a restaurant in Puerto Cayo, Ecuador, that makes a speciality of native, sustainable seafood.
Benjamin Bensoussan and Manuel Berganza
Earlier than opening his Madrid fast-casual restaurant Trustworthy Greens, French-born chef Benjamin Bensoussan labored within the kitchens of Michelin darlings El Celler de Can Roca and Mugaritz. Over the course of his decade dwelling in Madrid, Bensoussan additionally opened the tapas restaurant Le Cabrera.
After cooking at varied Michelin-starred eating places in his native Spain, in addition to Chicago’s groundbreaking modernist restaurant Alinea, chef Manuel Berganza opened the forward-thinking Spanish restaurant Andanada 141 on Manhattan’s Higher West Facet. The restaurant received a Michelin star after its first two years in enterprise. Final yr, Berganza moved to Singapore to launch a brand new Spanish restaurant known as the Tapas Membership Undertaking, which has since expanded to Malaysia and Indonesia.
Ash Heeger and Alex Haupt
Earlier than placing out on her personal, chef Ash Heeger labored alongside Luke Dale Roberts at his acclaimed South African vacation spot The Take a look at Kitchen, and she or he hung out in London working at The Ledbury and Dinner by Heston Blumenthal. Heeger not too long ago closed her meat-centric Cape City restaurant ASH, and reopened the area as a advantageous eating institution known as Riverine Rabbit, which gives three totally different tasting menus in addition to a Chef’s Desk expertise.
Australian-born Alex Haupt is the chef/proprietor of 101 Gowrie, a farm-to-table restaurant in Amsterdam that’s slated to open later this month. A veteran of Dinner by Heston Blumenthal, Haupt additionally cooked on the well-regarded Amsterdam eating places Ron Gastrobar Oriental and Hoofdstad Brasserie.
Colibrí Jiménez and Collin Brown
Initially from Morelos, Mexico, Colibrí Jiménez labored on the restaurant Casa Morales/My Bowls in Oaxaca. She is the creator of the cookbook Una Aventura Gastonomica, which chronicles specialties all through the states of Mexico.
Jamaican-born chef Collin Brown has cooked Caribbean meals in kitchens all around the globe, together with an eponymous restaurant in London’s Canary Wharf space. He was not too long ago named the manager chef of Cottons Caribbean Rum Shack, a UK-based chain with 4 areas all through London.
Ronald Hsu and Shin Takagi
Ronald Hsu is the chef and co-owner of Atlanta’s tasting menu restaurant Lazy Betty. As a younger chef, Hsu hung out working together with his future Remaining Desk companion Shin Takagi in Japan. Later in his profession, Ronald additionally labored with famed French chef Eric Ripert at his Manhattan restaurant Le Bernardin, the place Hsu served as govt sous chef and later inventive director. “I grew up within the South working within the eating places of my Malaysian-Chinese language dad and mom,” Ronald not too long ago advised Eater Atlanta. “Asian meals has performed such an enormous function in how I method cooking and hospitality. I assumed this worldwide cooking competitors could be a fantastic platform.”
Shin Takagi is the chef/proprietor of Zeniya, a kaiseki restaurant in Kanasawa, Japan that holds two Michelin stars. The menu on the restaurant adjustments day by day based mostly on visitor desire and what’s out there on the market. “When you make a reservation, my workers ask you the place you come from, what you don’t prefer to eat, how lengthy you’re staying in Kanasawa, did you go to different eating places within the space,” Takagi advised the weblog Gourmatic again in 2011. ”This sort of info helps me to design the menu.”
Graham Campbell and Aaron Bludorn
As a younger chef, Graham Campbell labored his manner by means of a number of acclaimed kitchens in England earlier than touchdown again in his native Scotland on the Ballachulish Home close to Fort William. With a 25-year-old Campbell in control of the kitchen, that restaurant acquired a Michelin star again in 2009. For the final two years, Campbell has labored as the manager chef at Castlehill restaurant in Dundee, the place he serves a menu of up to date Scottish delicacies.
Aaron Bludorn is the manager chef at Cafe Boulud in New York Metropolis. Born and raised within the Pacific Northwest, Bludorn started his culinary profession working at Canlis in Seattle after which at Napa Valley’s two Michelin-starred restaurant Cyrus. He moved to New York Metropolis in 2009 to work for Cafe Boulud beneath its govt chef on the time, Gavin Kaysen, and took over from his mentor in 2014.
James Knappett and Angel Vazquez
James Knappet is the chef/proprietor of the conjoined tasting menu restaurant Kitchen Desk and the new canine parlor/Champagne bar Bubbledogs, each in London. The menu at his tasting counter adjustments day by day, however the emphasis is all the time on native substances. “If it lives or grows in Britain, we’ll use it, however we would have three or 4 international substances on the menu at anybody time, like a cheese from France or a pineapple for instance,” the chef not too long ago advised Employees Canteen.
A local of Puebla, Mexico Angel Vazquez labored in eating places in New York Metropolis, Paris, Thailand, and Barcelona as a younger chef. These worldwide influences may be discovered on the menu at his Puebla restaurant Intro. The chef additionally operates the informal seafood bar Salomé, a recent Mexican restaurant by the title of Augiro, and a burger stand known as Carbon, all of that are positioned in Puebla.
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