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so good #17 Archives - Page 3 of 5 - so good.. magazine

Rasmus Kofoed

Brilliant example of modern Nordic cuisine.More info

Abel Bravo

Honesty in flavors, modern executionsMore info

Daniel Álvarez

The goldsmith of the puffed and fermented masses.More info

Yun Eunyoung

The Korean éclairs specialist.More info

Junichi Mitsubori

Reclaiming the new art of Kadou, inspired by Japanese tradition.More info

Nicolas Dutertre

Pastry chef from Montreal Chocolate Academy™, heir of the best French tradition.More info

Christophe Morel

One of the great and most respected master chocolatiers based in Montreal.More info

Jerome Landrieu

Director of the Chocolate Academy in Chicago and one of the pastry references in the USA.More info

Rafa Delgado

He conceives each dessert as one unique work of art which cannot be serialized.More info

Gregory Doyen

Executive Pastry Chef at the Mandarin Oriental Hotel in Taipei.More info