The Worst Episodes of Chef's Table

Chef Kwame Onwuachi defied the odds to ascend to the top of NYC's food scene, where he honors the diverse cultures that have shaped the city.

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Drawing on her family's rich barbacoa tradition, Cristina Martínez has become a Philadelphia food star -- and a voice for undocumented immigrants.

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After a stormy youth in the streets of Berlin, chef Tim Raue upended the city's food scene and earned two Michelin stars with provocative new flavors.

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After rocketing to fame with his avant-garde desserts, Will Goldfarb abruptly left New York for a new start in Bali, land of fresh cocoa and vanilla.

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Inside a former segregated bus station in Savannah, Georgia, Mashama Bailey pays homage to history as she puts a new spin on Southern food traditions.

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At Moscow's White Rabbit, chef Vladimir Mukhin introduces diners to the true spirit of Russian cuisine by giving traditional dishes a modern twist.

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New Zealand chef Ben Shewry's strong connection with nature and dedication to finding new tastes have made his Australian restaurant Attica world famous.

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Self-taught Slovenian chef Ana Roš uses ingredients from her remote surroundings to create inspired and surprising dishes.

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Frustrated by the dearth of authentic Thai cuisine, Bo Songvisava revives bold, complex local flavors in her sustainable Bangkok restaurant.

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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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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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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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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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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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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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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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