Food Collabs

Her love for food began with a simple obsession: rice. As a child, her family affectionately called her the rice monster because she just couldn’t stop eating it. That early devotion laid the foundation for a lifelong journey through Asian cuisine.

She’s not a chef who simply cooks — her dishes are stories, layered with encounters, memories, and cultural depth. Her recipes are infused with baharat, her beloved seven-spice blend, and sumac, a tangy, citrusy berry she can’t imagine her kitchen without.

He began as a young migrant from a former Dutch colony, where he discovered his passion for storytelling through food in the Netherlands. Trained in classic French cuisine, he later returned to his roots—celebrating the bold, soulful flavors of Surinamese-Hindu cuisine. His mantra? Cook with soul, serve with love.

A renowned French chef known for his refined, sophisticated take on French cuisine with a surprising fusion twist. With experience in Michelin-starred restaurants, he infuses every dish with creativity and bold flavors.

He is a Dutch food entrepreneur, writer, and advocate for a better food system, and co-founder of Brandt & Levie, where he champions sustainability through artisanal charcuterie.

An Amsterdam-based chef, food writer, and cookbook author from Sweden, known for her focus on cooking with wholesome, natural ingredients. She has a popular blog, Nourish Atelier; a restaurant, Chez Nina; and four renowned cookbooks.

For the cookbook author of Mari’s Groentebijbel and many more beloved titles, vegetables are everything. Why? Because they hold the entire universe of flavor. Every taste palette—sweet, sour, salty, or bitter—is already inside the veggies.

Born and raised in Amsterdam, he is the chef at RIJKS and Wils (both with Michelin stars) and at Wils Bakery. With a love for the Dutch soil, his mission is to develop a cuisine that showcases the Low Lands’ beautiful products.

If there’s one thing that defines Julius, it’s sauce. Not a drizzle, not a spoonful. But tons of it. The kind that ties a dish together and makes everything on the plate make sense. A self-taught chef and the author of 26 cookbooks, Julius has spent decades proving that great food starts with great fundamentals — and ends with a delicious sauce.

If there’s one thing that defines Glory Kabé, it’s intention. Not just in what she cooks, but in why she cooks. An Afro-Vegan chef and culinary creator, Glory brings the flavors of the African diaspora to life through plant-based dishes that feel soulful, vibrant, and deeply personal.