What are the best ways to choose and manage your team sucessfully? Get advice from two chefs at the top of their game: Julien Royer (Odette, Singapore) and Hélène Darroze (Hélène Darroze at The Connaught, London).

How can you identify the nuances of still and sparkling waters and pair them with your favourite foods and wines? In these useful videos, water and wine instructor Julia Cru teaches you how to get the best out of Acqua Panna and S.Pellegrino waters to enhance the dining experience.

In ‘Weaving food and design to express a culinary idea’, chef Vicky Lau (Tate Dining Room, Hong Kong) draws on her roots in the design world to show you how to create something truly special with food and restaurant design.

Chefs Riccardo Camanini and Nancy Silverton discuss how they play with what's expected of Italian food at their restaurants in Lake Garda, Italy and Los Angeles, respectively, and how to shape your own style, regardless of the cuisine.  

With the help of Executive Chef Karime López and Restaurant Manager Damiano Barbato, both from Gucci Osteria Florence, we discover the creative inspiration that drives the restaurants, what it’s really like to work together with one of the world’s foremost luxury brands and how Gucci Osteria da Massimo Bottura has been able to expand globally whilst retaining its Italian identity.