We’re continuing our two part miniseries, The Artist and The Scientist. This week, co-host Tiffany Eslick speaks to Chef Tom Allen, head chef at the one-Michelin-star Dinner by Heston Blumenthal at Atlantis The Royal.
While incredibly creative, the menu at Dinner is backed by a rigorous scientific process where everything is so precise – from the way ingredients are sourced, how logistics are managed and how it’s all plated. Chef Tom also shares how he’s not much of a planner, and prefers to connect with good people and live in the moment.
You can also catch the first part of the miniseries with Ossiano’s Chef Gregoire Berger in your podcast app right before this one.
The legend of the naga, with Chef Aphisith Phongsavanh
“Taste is and isn’t subjective”, with Chef Gregoire Berger (the artist)
Deep Dive into Dibba Bay, with Ramie Murray
Bonus, with Gerbou’s Chef Ionel Catau
The finest things the UAE has to offer, with Gerbou’s Chef Ionel Catau
Much ado about matcha, with Viktoryia Toma
Making Waves, with Dina Macki
Bonus: A rabbit & two fig leaves, with Avatara’s Chef Rahul Rana
Tomatoes, Gourds, and Jackfruits, oh my! With Avatara’s Chef Rahul Rana
We’ve won two Signal Awards!
Bean to Bar, with Mirzam’s Kathy Johnston
Say Cheese, with François Robin
Bonus: Broccoli Nuggets, with Chef Troy Payne
Snap, Crackle, Pop! with Chef Troy Payne
Bonus: Chef Himanshu Saini on the inspirations behind the Rising India menu
Passion plated, with Tresind’s Chef Himanshu Saini
Beyond sustainability to traceability, with Naim Maadad and Bojan Cirjanic
Cycling is a team sport, with Emilie Mikulla and Stewart Howison
Navigating nutritional hygiene, with Glucare’s Ali Hashemi
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