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Bringing you culinary conversations with influential chefs from across the globe.
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16/08/2024

"The Bombay East Indian Girl" by Chef Samaira Kavatkar
Salty Magazine Vol 21 contributor Chef Samaira Kavatkar is the Executive Chef of the recently-opened Nine One restaurant in Hong Kong. Recognized for her sold-out pop-up dinners, she has become better known on the Hong Kong food scene as “The Bombay East Indian Girl.” An ex-corporate professional turned chef, she has been forging her own path with a powerful culinary narrative that brings together East Indian flavors with sprinkles of Portuguese influence. Nominated as a "Rising Star" by Tatler Dining, her last major collaboration with Tatler Dining X HAUS paired her cuisine to the elegant Champagnes of The House of Perrier-Jouet, a first of a kind for Indian cuisine in Hong Kong.
"Being a female Indian chef in Hong Kong has been a remarkable journey filled with challenges, passion, and the pursuit of authenticity. Breaking into the culinary industry, especially with a focus on regional Indian cuisine, required me to overcome stereotypes and preconceived notions. However, I firmly believe that passion and determination can conquer any obstacle. Over time, my innovative approach and unwavering commitment to authenticity have garnered me a dedicated following and recognition from both local and international food enthusiasts."
Salty Vol 21 is available for digital download at the link in our bio.

11/08/2024

"Mediterranean Haute Cuisine" by Chef Pavlos Kiriakis
Salty Magazine Vol 21 contributor Chef Pavlos Kiriakis is the Executive Chef at Gallina restaurant in the heart of Athens. Born and raised in Athens, Pavlos began his culinary journey at Chef d’Oeuvre Athens Culinary School in association with the prestigious Le Cordon Bleu in Paris. He completed his studies at Derby University in the UK, then honed his culinary skills over six years at Spondi restaurant, working under the guidance of Michelin-starred chefs Eric Frechon and Arnaud Bignon. His journey continued in Paris with Pierre Gagnaire, followed by a stint in Bilbao at the Azurmendi restaurant under Eneko Atxa. He further refined his craft at Benu in San Francisco, working with Corey Lee. Upon his return from San Francisco, he achieved a significant milestone by earning his first Michelin star in Athens.
"My approach to Mediterranean cuisine is deeply rooted in the rich heritage of Greek gastronomy, yet it is infused with contemporary creativity. Each dish is crafted with meticulous attention to detail, balancing classic flavors with modern presentation and techniques. This fusion of old and new results in a menu that is both familiar and exciting, appealing to a wide range of palates.

Earning my first Michelin star in Athens after my return from San Francisco is a testament to our commitment to excellence. This prestigious accolade not only honors the hard work and passion of our entire team but also solidifies us as a leading team in the culinary scene of Greece. Our restaurant is a celebration of the best that Mediterranean cuisine has to offer, showcasing the bounty of our local environment through innovative and delicious dishes."
Salty Vol 21 is available for digital download at the link in our bio.

02/08/2024

"Following My Own Path" by Chef Harrison Cheney
Salty Magazine Vol 21 contributor Chef Harrison Cheney, Executive Chef of Sons & Daughters in San Francisco, grew up in London and for as long as he could remember he has wanted to be a chef. He credits his mother Leigh, an established ceramicist, for inspiring and encouraging his sense of creativity and artistic eye. His career has taken him from London to San Francisco and eventually Stockholm. Across those cities, he has most notably worked at The Square under Phil Howard, the Ledbury and Quince. Most recently he was the Chef de Cuisine at Gastrologik in Stockholm before joining and leading the team at Sons & Daughters. Harrison’s food is New Nordic in its approach, while anchored in classic techniques. His practices are centered on sustainability and showcasing local producers. Recently Harrison was awarded the prestigious Michelin Guide California “Young Chef Award” in 2023.
"One thing that I have always thought is that wrong decisions and choices are completely fine. I have taken positions that weren’t right for myself and know that in order for me to give 100% I need to feel inspired by the chef and the food I was cooking. I always wanted to follow my own path and this was so important to prepare myself for where I am now."
Salty Vol 21 is available for digital download at the link in our bio. Print copies coming soon!

08/07/2024

Salty Vol 21: A compendium of journeys of reflection, curiosity, learning, and searching for clarity.

Often thought provoking, some embedded with nuggets of wisdom, while others are exercises in reflexive cynicism.

They all stand out.

Jeannine Horvath: Emancipated Hospitality - Exploring Female Identity in Gastronomy

Harrison Cheney: Following My Own Path

Michele Casadei Massari - Opening Horizons

Tássia Magalhães: Dreams Come True

Claudio Stefani Giusti: The Giusti Way - Empowering People, Elevating Tradition .stefani.giusti

Pavlos Kiriakis: Mediterranean Haute Cuisine

Geeta Bansal: A Snapshot of Opinions - William Drew, Director of Content at the World’s 50 Best Restaurants

Samaira Kavatkar: The Bombay East Indian Girl

Cristian Puente: Under My World

Sebastian Gallucci: Toronto to Costa Rica

Sanjay Thakur: Dinner on Everest

06/07/2024

"Indigenous Place Keeping Through Tea" by David Harrelson
Salty Magazine Vol 20 contributor David Harrelson (Kalapuya) is an Indigenous Place Keeper. He is an administrator, lecturer, and proponent for the arts and historic preservation living in Dundee, Oregon. He works for The Confederated Tribes of Grand Ronde where he is also an enrolled member. He has served locally and regionally within the State of Oregon on various culture, arts, and historic preservation boards. David and his family have planted the first tea garden (Camellia sinensis) in the Dundee Hills, better known for Pinot Noir wine.
"Knowing who we are, where we come from, and our connection to a place has the ability to illuminate, inspire, and ground those who live in and visit a place. With a rooted understanding of our belonging, we have the opportunity to become more fulfilled and contribute meaningfully to the lives of others. There are people in this world that serve as guides and keepers in this regard, their time and efforts are medicine for our communities and societies as a whole. I call these people place keepers and I consider myself one of them.

My ancestors have called the Willamette Valley home since time immemorial, literally meaning since a time that no one can remember. Implicit in that understanding is our memory of deep time in this place through our oral traditions."
Salty Vol 20 is available for digital download at the link in our bio!

03/07/2024

"Where It All Truly Began" by Chef William Eick
Salty Magazine Vol 20 contributor Chef William Eick’s tenure in the culinary industry has spanned over 15 years, or nearly half his life. He has worked at every level, from casual to fine dining prior to opening Naegi, a Japanese sando shop, Hokkaido Bread Company, and eventually his modern Japanese concept, Matsu, in the Fall of 2021 in Oceanside to much acclaim. The Bay Area native’s work has garnered him multiple Best Chef nods as well as commendations in San Diego Magazine including Best New Restaurant in 2022, and Best Japanese Restaurant in 2022 and 2023. With Matsu, William aims to showcase the roots of his culinary career and passion for Japanese flavors and techniques in a progressively modern setting.
"Matsu means “pine” in Japanese. I chose Matsu because of the deeply rooted history of pine in Japanese culture, and the local Torrey Pine trees that San Diego is known for. Matsu is about the traditions and culinary techniques of Japanese culture and cuisine, and marrying them with our terroir of southern California. The more I think of Matsu and pine trees, the more I find it relates to myself as well. My last name, Eick, originally is from Eichman, which means people of the trees in German. My wife’s fathers side originally came from China, immigrating through Southeast Asia, through the Pacific, before making it to Oceanside, and they stopped at an island named “Matsu” along the way. Trees, or Matsu itself, have places throughout my life."
Salty Vol 20 is available for digital download at the link in our bio.

01/07/2024

Salty Vol 21.

Coming soon.

30/06/2024

"Traspatio Maya" by Mariana Poo
Salty Magazine Vol 20 contributor Mariana Poo is the Commercial director of Traspatio Maya. The Mexico City native graduated with a degree in Business Administration and is responsible for the market access strategy at Fundación Haciendas del Mundo Maya and is also the Commercial Director of the Taller Maya and Traspatio Maya platform, which represents artisans and rural producers of the Yucatan Peninsula. She is also responsible for the commercial strategy of the Ensamble Artesano project. Its purpose of the project is to bring development opportunities and fair and sustainable income to the communities of the Yucatan Peninsula through sustainable business strategies and alliances within the global market.
"The landscapes of the Mexican southeast are untamed, and the communities that live in the midst of them are full of history, culture, and colors; this plurality of textures, smells, and flavors has a history that deserves to be recognized and preserved. Under this premise, Traspatio Maya was born 12 years ago, a commercial platform promoted by Fundación Haciendas del Mundo Maya.

Our goal is to link the present and the past of the Mayan world, generate new opportunities for individual and social development, and seek a balance between cultural richness and opportunities for sustainable economic growth. That is why all our actions are aimed at disseminating cultural significance, fair trade, and sustainability of the products we have in Traspatio Maya and recognizing producers who work the land."
Salty Vol 20 is available for digital download at the link in our bio!

24/06/2024

"Crafting Excellence" by Chef At sushi Tanaka
Raised in Japan, trained between Spain and Scandinavia, and finally established in France, Salty Vol 20 contributor Chef Atsushi Tanaka's cuisine is not from one place or another. After working in his native country, he embarked on a globetrotting journey working with the most avant-garde chefs around the world, from Pierre Gagnaire in Paris, to Quique DaCosta in Alicante, Geranium in Copenhagen, and Frantzén in Stockholm. In April 2014, Chef Tanaka opened his first restaurant, A.T. , just a stone’s throw away from the Notre Dame Cathedral in Paris, receiving its first Michelin star in 2022. Tanaka’s multicultural training and international exposure makes him a unique and non-conformist chef with his own gastronomic identity, which is influenced by French culinary techniques and his Japanese heritage, which he discusses in his feature.
"The genesis of A.T in 2014 marked the realization of a dream, a venture for which we tirelessly fundraised for a year. Faced with the dual roles of owner and chef, the challenge was not merely about culinary innovation but striking a delicate balance with the demands of business management. While my heart yearned for the freedom to focus solely on creation, reality demanded a synergy between the artistry of cooking and the need of running a successful establishment."
Salty Vol 20 is available for download at the link in our bio.!

19/06/2024

"Memories" by Chef Vijay Kumar .vijayakumar
Hailing from the Southern Indian state of Tamil Nadu, Salty Vol 20 contributor Chef Vijay Kumar is the Chef/Partner at one Michelin-starred Semma in New York City. Chef Vijay Kumar’s career trajectory seems like a culinary fairy tale. After graduating with a degree in hotel management from the State Institute of Hotel Management in Trichy, Tamil Nadu, he secured a position at the Taj Hotel in Chennai. After a stint on a cruise liner, Vijay arrived in California, working at Dosa in San Francisco, followed by Rasa in Burlingame, earning a Michelin star. Seeking to bring attention to Southern Indian cuisine, he moved to New York City. At Semma in the West Village, he highlights dishes from his childhood that are rarely seen outside of home kitchens, drawing from the flavors and techniques that Kumar grew up with on his family’s rice paddy fields: the same rice variety his family still grows and he features on his menu.
"Fresh ingredients were always an integral part of our family kitchen since there was no refrigerator in our humble home. Farm to table was not a concept but was simply how we lived our lives. Memories of fishing in the rivers or ponds, raising poultry and goats on our own farms, and hunting wild animals such as deer and rabbits with my grandparents while visiting their village were the most thrilling experiences I had. These memories bring me such joy, make me nostalgic, and are unforgettable. In many ways these memories make me the man that I am today. I understand that all this can feel so alien to the life that I’m leading right now. I still stay awake in bed yearning to feel those moments every other night. The only way I can still touch that reality is through the food that I am making at Semma. This is the first time in my life that I took a chance and decided to go deep into my personal life without fear of judgement or hoping for any appreciation. For the first time in my career of many decades I’m simply cooking what I truly feel like, and in some ways reliving my fondest memories."
Salty Vol 20 is available for download at the link in our bio.!

13/06/2024

"A Farm Story" by Robert James
Salty Magazine Vol 20 contributor Robert James is the owner of Corvus Farm & Ranch, located in Pescadero, California. Corvus focuses on regenerative farming practices and is committed to reclaiming conventionally farmed pastures and returning them to a more natural state. Robert is also dedicated to bringing his customers the highest quality products while ensuring his farm animals are treated as partners in his endeavors. He raises pastured chickens, ducks, pigs, guinea fowl, quail, and niche game animals to supply some of the most acclaimed restaurants in California. He also has the help of his livestock guardian dogs.
"Farm stories often are boiled down to a few buzzwords like “organic,” “regenerative,” or “farm to table.” They sound good, but when you ask most farmers, they’ll point out that a lot of them are just jargon. In the end, everything is farm to table. It isn’t the farm or the table that is at issue. The implication is what happens between the former and the latter. Farm to table implies a direct process. It says “we have a relationship with this farm and farmer.” And that statement obviously works to sell the table to patrons.

It’s not farm to processor to distributor to truck to table. It is literally me to you. It isn’t transactional. It’s relational. We collaborate, or at least that is the idea. I raise animals as ethically as possible, then work hard to provide that product to chefs who transform it into dishes that earn stars. It is a romantic notion, this kind of relationship. I can tell you from experience it isn’t the norm. And it isn’t easy. For both restaurants and farms, the challenge is not in cutting out the middleman, it’s keeping them out. But both restaurants and farmers have to work to not take the short cuts that offer the illusion of greater ease, expedited delivery, and increased profitability."
Salty Vol 20 is available for digital download at the link in our bio. Print copies available soon!

08/06/2024

"Immersive Hospitality" by Christine Langelier
Salty Magazine Vol 20 contributor Christine Langelier’s interest in hospitality and culinary arts began at a vocational high school near her home in Bellingham, MA. After graduating from college with a degree in hospitality she headed to the CIA for a Bachelor’s degree in culinary arts. She joined Blue Hill at Stone Barns, where in six years she moved up the ranks to the General Managers position. In 2018 she joined the three Michelin-starred Eleven Madison as a manager, eventually moving up to service director. Since 2021 she has been the General Manager of ōkta and the Tributary Hotel .hotel a Relais & Chateau property in McMinnville, Oregon. She writes how day to day her job entails way more than being the culinary liaison with the front and back of house.
"Twelve years ago, I started at Blue Hill at Stone Barns as a backwaiter. My trainer, Luis, moved through the dining room with incredible speed and poise, never breaking a sweat. His training was relentless, but what I remember most is his comment: “You’ll become a Captain soon enough: You’re white.”

That memory guides my staffing. Our leadership is female, AAPI, and q***r. I hire for the inclusivity and diversity that I want to see in our diners. As much as possible, we hire locally, and empower staff to use their own voices. They are the connection between our story and the story of the land. “Come as you are,” underpins our values. In these small ways, I give back to Luis."
Salty Vol 20 is available for digital download at the link in our bio.

03/06/2024

Salty Magazine, San Pellegrino, and Chef Sujan Sarkar of Baar Baar LA and one Michelin-starred Indienne in Chicago will welcome guest chefs Janaína Torres (World’s 50 Best Restaurants Best Female Chef 2024) of A Casa do Porco ( #12 World’s 50 Best Restaurants) and Tássia Magalhães of Nelita (World’s 50 Best Restaurants) in São Paulo, Brazil for a special one-night dinner event on June 11th at Baar Baar LA. The tasting menu priced at $295 (exclusive of tax and service), with an optional wine pairing priced at $150, will showcase these remarkable culinary powerhouses and their creative elevated cuisine, providing diners with a memorable and remarkable journey through a diverse range of flavors. Reservations available on Baar Baar LA's OpenTable page or through the link in our bio.

31/05/2024

"A Matter of Taste" by Chef Alain Weissgerber
Salty Magazine Vol 20 contributor Chef Alain Weissgerber, Born in Alsace, learned his trade in France. However, he has been cooking in Austria for more than 35 years. Since 2014 he and his wife Barbara Eselböck have been running the Restaurant Taubenkobel .austria in Schützen am Gebirge/Burgenland. From 2 Michelin stars to 4 Toques by Gault & Millau, he is one of the most decorated chefs in Austria. The latest honor had been the “Chef of the Year 2024” award by Gault & Millau. Alain and Barbara have three children (Rosa, Franz-Ferdinand and Walter) and their vacations often take them to the Basque Country, Alain’s favorite destination.
"Taubenkobel is a magic place full of hidden treasures. It is not static but rather a work in progress. Our 12 apartments – all of them very distinct and individually designed are just fantastic. They are the opposite of standardized shoeboxes that you find in big hotels. New pieces of art are arriving permanently, fabrics are changing all the time. In a way, Taubenkobel is like a theatre. We are offering a stage, where magic things can happen. Yes, our guests come here for dining, but they experience much more than “just” good food. While I spend most of the time in the kitchen, Barbara acts as the director of our theater and takes care of the stage. Every day is different, as we have different “actors” – that is our guests. Much happens outdoors around our little park with a pond in the middle. In the summer, guests use it as a natural swimming pool, but it is a peaceful source of energy all year around."
Salty Vol 20 is available for digital download at the link in our bio. Print copies are now available!

26/05/2024

"Embrace the Bitter" by Chef Antonio Ziantoni .zeta
Salty Magazine Vol 20 contributor Antonio Ziantoni is the chef of one Michelin-starred Zia in the picturesque quarter of Trastevere in Rome, Italy. He was born in Vicovaro, a small town in the Lazio region. Initially wanting to become an architect, Antonio suddenly discovers his passion for cooking and enrolled at Alma cooking school in Parma. Later, his professional experiences led him around the world to China, Australia, North Africa, and eventually Gordon Ramsay in London. He then moved on to George Blanc in France, eventually landing in Rome at Il Pagliaccio, with Anthony Genovese. In 2018 he opened Zia with his partner Ida Proietti, and after receiving their first Michelin star in 2020, Michelin named him The Best Young Chef of Italy in 2021.
"Bitter is not a typical Italian taste: it’s not quite present in our culinary tradition, and that’s why not many people are used to having it, like it and appreciate it. When they come to Zia, we make them discover something new to them: yes, we lead them out of their comfort zone of the palate, but we introduce them to something new, something stimulating. I feel it is my mission, as much as I can, to educate the palate of the people to eat new flavors and discover something non-habitual and non-usual for them. I am eager to show them the potential of the bitter taste and how interesting and mouth-watering it can be. It takes time and effort but each result gained and each new compliment from the client encourages me to keep on going on with my mission."
Salty Vol 20 is available for digital download at the link in our bio. Print copies are now available!

23/05/2024

"Exploring Colombia's Liquid Culture" by Laura Hernández Espinosa

Salty Magazine Vol 20 contributor Laura Hernández Espinosa is an active partner of The Grupo LEO Project in the areas of beverage design, strategy and sustainability. A professional sommelier, she is always searching for answers and actions oriented towards the development of a food culture that values the potential of Colombia’s natural and cultural heritage. At LEO and La Sala de Laura in Bogotá, Colombia, she offers a creative liquid proposal based on traditional drinks along with distillates of her own inspired by Colombian ecosystems. She also serves as President of FUNLEO, a non-profit organization highlighting the gastronomic traditions of Colombian communities. She discusses her work based on the collection of promising biological species for beverage design purposes, which values the potential of Colombia’s biodiversity.

"As a sommelier, I've long recognized Colombia's unique global contribution: its rich biocultural diversity. This encompasses the intricate interplay between biological and cultural richness among its diverse peoples. From seeds and terrains to ancestral knowledge and spiritual values, these treasures are cherished and passed down through generations.

In 2014, I began exploring local fermented products and beverages made from fruits, seeds, and vines that I encountered during my research travels. Not only because it seemed like an exciting topic, but also because I wanted to create a liquid proposal aligned with the purpose of my mother and partner at restaurant LEO, Leonor Espinosa, and I had been shaping to celebrate Colombian culinary traditions and ingredients from different ecosystems across the country."
Salty Vol 20 is available for digital download at the link in our bio. Print pre-orders are available soon!

17/05/2024

"The Disruptive Pizzaiolo" by Chef Franco Pepe
Salty Magazine Vol 20 contributor Chef Franco Pepe is considered the most famous Italian pizzaiolo in the world. His pizzeria Pepe in Grani is located in Caiazzo, a small town in the province of Caserta outside of Naples. Dough is in his DNA. His grandfather was a baker, his father was a pizzaiolo, and he and his brothers continued in the family business. Famous for his unique dough, meticulous selection of local ingredients, and for his dedication to elevating the art of pizza making, his popularity began with an article by the Pulitzer Prize-winning gastronome Jonathan Gold. From then on, he became the most voted pizzaiolo in Phaidon's "Where to Eat Pizza" guide, in which chefs indicate their favorite places to eat in the world. Franco Pepe has starred in the Netflix series “Chef's Table: Pizza” and been recognized as Pizzaiolo of the Year by multiple publications.
"Tradition, for me, is something very important. Dough is in my DNA. My grandfather was a baker, my father was a pizzaiolo, and me and my brothers continued in the family business. Three generations kneading with our hands and baking. With my son Stefano it will be the fourth. We are talking about history and customs, which from a professional point of view have been passed on to me a lot. Today, if I can use a good flour called "0pepe", I owe it to my father who taught me how to combine the flours and choose the grain."
Salty Vol 20 is available for digital download at the link in our bio. Print copies are now available!

08/05/2024

Salty Magazine and Chef Sujan Sarkar of Baar Baar LA and one Michelin-starred Indienne in Chicago will welcome guest chefs Janaína Torres (World’s 50 Best Restaurants Best Female Chef 2024) of A Casa do Porco ( #12 World’s 50 Best Restaurants) and Tássia Magalhães of Nelita (World’s 50 Best Restaurants) in São Paulo, Brazil for a special one-night dinner event on June 11th at Baar Baar LA. The tasting menu priced at $295 (exclusive of tax and service), with an optional wine pairing priced at $150, will showcase these remarkable culinary powerhouses and their creative elevated cuisine, providing diners with a memorable and remarkable journey through a diverse range of flavors. Reservations available on OpenTable through the link in our bio.

03/05/2024

"Alpine Notes" by Chef Andreas Caminada
Salty Magazine Vol 20 contributor, Swiss chef Andreas Caminada, is celebrating his restaurant’s twentieth year at the picturesque Schauenstein Castle, in Fürstenau, known as the smallest town in the world. Earning three Michelin stars at the age of 33, his restaurants now hold nine Michelin stars, plus two green stars for his elegant cuisine and his efforts towards sustainability. Respected not only for his brilliant cuisine but his work with the Uccelin Foundation, a non-profit organization that promotes young gastronomic talents worldwide, which earned him the Michelin Mentor Award in 2020. He strongly believes chefs are leaders and have a responsibility to give back and move the industry forward in a positive direction.
"On a sunny summer's day, Fürstenau appears especially beautiful: lovingly restored historic buildings, ancient trees with rich, green crowns, a bright blue sky, and the white snow peaks of the Grisons mountains on the horizon. Schloss Schauenstein, our little “kingdom,” stands in the middle of this idyll in Fürstenau, the world’s smallest city. Over time our cuisine has become a representation of the finest version of alpine cuisine. I feel privileged to be able to work in the Domleschg area, the sunniest valley of the canton of Graubünden, a region that is so rich in culinary traditions and home to exceptional products."
Salty Vol 20 is available for digital download at the link in our bio. Print copies available for purchase soon! #🇨🇭

20/04/2024

Salty Vol 20.

In search of the extraordinary amongst the ordinary, steering into uncharted waters with the compass of ancient wisdom, gatekeepers of the colors of nature, and many more stories that are but perceptions of reality.

We all look differently at the world and creative fires are stoked by these perceptions.

The lineup:

Christine Langelier: Immersive Hospitality

Franco Pepe: The Disruptive Pizzaiolo

Laura Hernández Espinosa: Exploring Colombia’s Liquid Culture

Alain Weissgerber: A Matter of Taste

Aditi Dugar: India’s Culinary Kaleidoscope

Andreas Caminada: Alpine Notes

Atsushi Tanaka: Crafting Excellence

Ebru Baybara Demir: The Key to the Future

David Harrelson: Indigenous Place Keeping Through Tea

Robert F. James: A Farm Story

William Eick: Where It All Truly Began

Mariana Poo: Transpatio Maya

Vijay Kumar: Memories .vijayakumar

Antonio Ziantoni: Embracing the Bitter .zeta

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