The Best Episodes of Chef's Table

With innovative dishes like eel mochi, Spanish chef Ángel León transforms sustainable seafood practices by harnessing the ocean's untapped resources.

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Superstar American chef Grant Achatz wants to wow diners with mystery, emotion and magic just as much as he does with flavor and beauty.

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In South Korea, Buddhist nun Jeong Kwan approaches cooking as a spiritual practice. But her meals have left some of the world's best chefs in awe.

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Using little-known ingredients from across Peru, chef Virgilio Martínez creates gorgeous, edible ecosystems in his innovative menu at Central.

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Brazilian chef and adventurer Alex Atala relies on his wild spirit and love for the Amazon to show diners how an open mind pays off in deliciousness.

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With his passion for reimagining what traditional Indian food can be, celebrity chef Gaggan Anand created the best restaurant in all of Asia.

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By blending Italian tradition and artful modernity, chef Massimo Bottura's Osteria Francescana has been ranked the third best restaurant in the world.

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When a twist of fate left Jordi Roca in charge of pastry at his brothers' famous restaurant, he stunned everyone with his wildly inventive creations.

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At Istanbul's Çiya, "food anthropologist" Musa Dagdeviren meticulously re-creates regional Turkish dishes in a bid to keep them from going extinct.

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A decades-long romance with Japan led New York chef Ivan Orkin to an unlikely new life as a ramen star -- and a master of umami.

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Inspired by the orchards and farms of his native Sicily, Corrado Assenza turns out rich gelatos, almond granitas, crispy cannoli and other delicacies.

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From isolated Patagonian islands to French Michelin three-star restaurants, chef Francis Mallmann celebrates his wild, open-fire cooking style.

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Far from any city, far from most fresh ingredients, chef Magnus Nilsson has created one of the world's great restaurants in frozen Järpen, Sweden.

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Charismatic Tuscan butcher Dario Cecchini grew up eating every part of the cow but steak. Now he's out to change how the world thinks about meat.

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Chef Enrique Olvera transforms Mexico's most savory street foods and traditional ingredients into award-winning dishes at his Mexico City restaurant.

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Driven by an obsession with dough, award-winning LA chef Nancy Silverton built a bread-making empire before reinventing herself as a mozzarella maven.

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After years as the creative director of El Bulli, innovator Albert Adrià now presides over an "amusement park" of genre-bending Barcelona eateries.

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Obsessive. Perfectionist. Workaholic. Sean Brock's dedication to reviving lost flavors reinvigorated Southern cuisine -- and nearly destroyed him.

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At Masala y Maíz, chef-owners Norma Listman and Saqib Keval weave their distinct cultural backgrounds into a pioneering dining experience in Mexico City.

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In her award-winning Los Angeles restaurant N/Naka, Niki Nakayama brings equal parts creativity, passion and expertise to her kaiseki cuisine.

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Chef Nok Suntaranon transforms childhood memories into mouthwatering dishes that tell her family's story and reshape global perceptions of Thai cuisine.

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At New York hot spot Milk Bar, Christina Tosi channels her love of junk food into irresistible treats like cereal-milk ice cream and "crack pie."

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On her unlikely journey from Calcutta tomboy to celebrated London chef, Asma Khan has shattered conventions and created new opportunities for women.

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Celebrated chef, dedicated farmer and food industry revolutionary Dan Barber is leading a fight to change the way we think about, and grow, our food.

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French-born Dominique Crenn's love for life, family and personal connection helped her become the first two-Michelin star chef in America.

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