Mas Marce, in the province of Girona, Spain is a sheep dairy with a long history and commitment to natural milking and care of their flock. Six generations of shepherds have raised this unique breed of sheep which produces just half a liter of milk a day (compare to ~25 liters of milk/day from a commercial dairy cow).

Fun. Whimsy. Hard work. Devotion. And a little dog named Pichu whose enthusiasm in greeting guests rivals that of his celebrity chef owner, Zaiyu Hasegawa. In a culture where spontaneity and silliness are rarely seen in fine dining, Den infuses humor into nearly every course.

Good morning Tsukiji! Stayed up all night for the 5am tuna auction. Uni, toro and ikura kaisendon 海鲜丼 for breakfast. Now time for bed!

Lunch with the great Narisawa. Meticulous, thoughtful, hyper seasonal. Clean, bright, green, forest, ocean. He visits farms nearly every week.

Thank you Chef Andre for volunteering to come to Shanghai today to talk to 300+ young Chinese chefs to inspire them to be more creative, ambitious and international—like you! Was wonderful to get a chance to share a bit myself. I told them: Shanghai has 180,000 restaurants, how come we don't have a single international star chef?

Orana: one of my life's most intriguing meals. Scottish chef Jock Zonfrillo “the Nomad Chef” champions aboriginal and foraged foods at his Adelaide restaurant.