World of Mouth podcast

Joris Bijdendijk is the executive chef of restaurants RIJKS, Wils and Wils Bakery Café in Amsterdam. His interest for cooking started while spending his childhood weekends in the countryside at his family’s vegetable garden. As a teenager he apprenticed with chef Ron Blaauw and got his education while working at restaurants in the Netherlands and France. In his cooking he blends the best of Dutch produce with international flavors, as they have been shaping Dutch cuisine for centuries. We will also hear how Joris Bijdendijk approaches sustainability by using heritage animal breeds, as well as new produce, like local squid and plankton from the sea. The recommendations by Joris Bijdendijk and thousands more are available for free in the World of Mouth app: https://www.worldofmouth.app/  

Jason Atherton is one of the most respected British chef-restaurateurs with tens of restaurants as part of The Social Company. Atherton started working in the late 1980’s for legendary chefs like Pierre Koffmann, Marco Pierre White, Nico Ladenis and Ferran Adria, before joining Gordon Ramsay in 2001 and launching ‘Maze’, first in London and then another five globally. He left Gordon Ramsay in 2010 to launch his own restaurants, with his flagship Pollen Street Social first in Mayfair and then restaurants in Shanghai, Dubai, Mykonos and St Moritz. We will hear how Jason Atherton rose from a working class background to one of the most famous chefs globally. Also, we will hear his best advice for any young chef. The recommendations mentioned in this podcast and thousands more are available for free in the World of Mouth app: https://www.worldofmouth.app/  

Jordy Navarra is the Chef at Toyo Eatery in Manila, the Philippines. He entered the culinary scene quite late and worked in kitchens worldwide, and while working in the UK he started to miss miss the rice based Filipino meals of his youth. Back in Manila, he opened Toyo Eatery in 2016 and it soon became a pioneer of modern Filipino cuisine. In 2018, the restaurant entered Asia’s 50 Best Restaurants list, and during the last years it’s been voted the country’s best. In the podcast we’ll hear Jordy Navarra tell about the meals of his childhood and the fascinating culinary landscape of the Philippines. He will also reveal his favourite restaurants in Manila. The recommendations mentioned in this podcast and thousands more are available for free in the World of Mouth app: https://www.worldofmouth.app/  

Stuart Brioza is the chef and co-owner of State Bird Provisions, The Progress and The Anchovy Bar in San Francisco. Born and raised in California, he worked in restaurants while still in high school. After culinary school, he worked in Chicago and France and then returned to California working at Rubicon before opening State Bird Provisions with his wife, pastry chef Nicole Krasinski in 2011. In the podcast, we will hear about Stuart Brioza’s love for the French bistro, the Japanese izakaya and for his native California. He will also reveal his favourite restaurants in San Francisco and Japan. The recommendations mentioned in this podcast and thousands more are available for free in the World of Mouth app: https://www.worldofmouth.app/ 

Chef Johanne Siy is the chef at restaurant Lolla in Singapore. She grew up in the Philippines in a Chinese-Filipino family. She left her corporate career and went to culinary school in the US and worked at Le Bernardin and Café Boulud in New York, Restaurant Andre in Singapore and later at Noma, Relae in Copenhagen and Faviken in Sweden. Returning to Singapore, she became the head chef at Lolla, where she combines Asian and Mediterranean flavours in her cooking. A year ago, she was awarded Asia’s Best Female Chef by ‘The World’s 50 Best Restaurants. In the podcast, we will hear Johanne Siy tell about how her cultural background has given her multiple culinary layers. She will also reveal her favourite restaurants in Singapore and Manila. The recommendations mentioned in this podcast and thousands more are available for free in the World of Mouth app: https://www.worldofmouth.app/

Niklas Ekstedt is a chef who gained recognition already at the age of 21 when he opened his first restaurant in Helsingborg, in the south of Sweden. Nowadays, he is one of the most famous fire-cooking chefs around. At the Ekstedt restaurants in Stockholm and London, everything is cooked over open fire, mostly using birch wood - no gas or electricity allowed. We will hear the story of Niklas Ekstedt, how he in his youth switched from snowboarding to professional chef-restaurateur. We will also hear his best tip for open fire cooking. The recommendations mentioned in this podcast and thousands more are available for free in the World of Mouth app: https://www.worldofmouth.app/ 

Massimo Bottura is the chef and restaurateur at Osteria Francescana in Modena, Italy. He is known as one of the world’s most innovative culinary figures and together with his team runs a group of restaurants in Italy and the rest of the world. His three-Michelin-starred restaurant, Osteria Francescana, has twice been voted Best restaurant in the World. Bottura's restaurant career began in 1986, he later worked with Alain Ducasse in Monaco and at El Bulli. Bottura is also working with projects tackling food waste and social isolation with the Refettorio Ambrosiano and Food for Soul, together with his wife Lara Gilmore. We will hear Massimo Bottura tell about his passion for food, his restaurants and his social projects. He will also reveal where to find the world’s best pizza. The recommendations mentioned in this podcast and thousands more are available for free in the World of Mouth app: https://www.worldofmouth.app/  

Kristian Baumann is the chef and restaurateur of Koan and Juju in Copenhagen. He was adopted from Korea and grew up in Denmark with a traditional Danish upbringing that embraced his Korean heritage. Initially passionate about sports, he discovered his love for cooking and worked at various top kitchens in Copenhagen, among them Noma, Manfreds and Relæ. During Covid, inspired by his Korean roots, Kristian Baumann launched Koan and it’s little brother Juju. We will hear about Kristian Baumann’s culinary story and his personal voyage to discover his Korean heritage. The recommendations mentioned in this podcast and thousands more are available for free in the World of Mouth app: https://www.worldofmouth.app/  

Gunnar Karl Gíslason is the chef and restaurateur at restaurant Dill in Reykjavik, Iceland. He grew up on a farm in the small Icelandic town of Akureyri, where he started his restaurant career as a dishwasher. He worked his way through many of the best restaurants on Iceland, Norway, Denmark and New York and then returned to Iceland to open his own restaurant, Dill, in Reykjavik in 2009. We will hear about the life of an Icelandic restaurateur, and how he uses the best of Icelandic produce. We will also hear Gunnar Karl Gislason reveal his favourite restaurant recommendations on Iceland and in the rest of the world. The recommendations mentioned in this podcast and thousands more are available for free in the World of Mouth app: https://www.worldofmouth.app/