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“I am inspired by nature and have coined the term nature-based cuisine to describe my food. Nature offers us so much diversity – a natural elegance and beauty – and it is the organic nature of food, its textures and flavours that is at the heart of my cooking” Peter Gilmore, Quay Restaurant

“I am inspired by nature and have coined the term nature-based cuisine to describe my food. Nature offers us so much diversity – a natural elegance and beauty – and it is the organic nature of food, its textures and flavours that is at the heart of my cooking” Peter Gilmore, Quay Restaurant

Levitation and Monkeys at Tru Restaurant Chef Anthony Martin impresses with innovative presentations at one Michelin Star restaurant Tru in Chicago.

Levitation and Monkeys at Tru Restaurant

Levitation and Monkeys at Tru Restaurant Chef Anthony Martin impresses with innovative presentations at one Michelin Star restaurant Tru in Chicago.

La Bottega's Dishes - Agnello, carote, lattuga e mostarda. Agneau, carottes, laitue et moutarde. Lamb, carrot, mustard and lettuce. #creazioni2016 #labottegach #geneva #michelin #star #chefsPauloandFrancesco

La Bottega's Dishes - Agnello, carote, lattuga e mostarda. Agneau, carottes, laitue et moutarde. Lamb, carrot, mustard and lettuce. #creazioni2016 #labottegach #geneva #michelin #star #chefsPauloandFrancesco

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