From militancy to a more collaborative approach, who would you rather work for?
In an exclusive insight into London's fine dining scene, we chew the fat with some of the world's most famous chefs.
Claude Bosi Hibiscus
"To achieve this work life balance is quite difficult, you have to have discipline."
Cláudio Cardosa SUSHISAMBA
“My First day in the kitchen, I cried like a baby!”
Sanjay Dwivedi Coya
“Food or sex….? Both. At the same time.”