Where the menu shifts as the chefs rotate

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You may have heard of pop-up restaurants where the venue is temporary. But have you heard of venues that stay put while it’s the chefs that come and go? This unique modern trend for the ‘guest chef’ has restaurants showcasing menus that evolve as the chefs rotate, typically every two to three months, bringing global superstars to surprising cities for a unique travelling experience. Greg Sunning reveals three great spots on our network that are leading the way.

 


Epicurea, Milan

An annual event now in its third year at the Bulgari Hotel, curator Andrea Petrini brings seven of the world’s best chefs to foodie Milan to each cook for a few nights. In January, expect Thai by David Thompson of the revered Nahm in Bangkok – number 22 in the world’s 50 best restaurants.
bulgarihotels.com


 

Milan, Italy
Distance: 4,359 km
Flight Time: 6 hours, 40 minutes
Frequency: 2 flights a day

> Book Now
 


FT33, Dallas

Chef-owner Matt McCallister was among the pioneers of rotating chefs. Celebrating the Nordic-inspired molecular gastronomy informed by local ingredients at his restaurants, his guest chef series brings some of the best chefs from North America to the design district of Dallas. Sometimes a collaboration, occasionally themed, always innovative.
ft33dallas.com


 

Dallas, USA
Distance: 12,758 km
Flight Time: 16 hour, 5 minutes
Frequency: Daily Flights

> Book Now
 


The Table By, Madrid

Both the décor and the menu rotate every few weeks with each new chef at the restaurant of Hotel URSO providing a platform for some of Spain’s best regional cuisines and chefs to shine on the capital’s stage. Most recently, Andreu Genestra showcased the best Mallorcan dishes using seasonal Balearic ingredients.
thetableby.es


 

Madrid, Spain
Distance: 5,340 km
Flight Time: 7 hrs, 25 mins
Frequency: Daily

> Book Now
 

The Creative Urge

Rotating chefs are yet another restaurant innovation that simply underlines one common thread: the creativity that constantly drives successful modern chefs to try new things, in new venues, whether that’s collaborating with fellow chefs, trialling new concepts at pop-ups, or bridging cultural divides through guest appearances.


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