Food

First Look: Who’s coming to Netflix for Chef’s Table season 3?

Some of the delights to be discovered in Chef's Table season 3. Photo: Se young. Oh. /Netflix
Some of the delights to be discovered in Chef's Table season 3. Photo: Se young. Oh. /Netflix

Chefs Table season 3 is on the way to Netflix, but who’s stories will we be hearing and who’s dishes will we end up pining for?

Some of the nicest food viewing on TV screens these days is to be found on the Netflix original series, Chef’s Table. It’s back for a third season next month and we now know who the focus will be on for this term’s six episodes.

Well, it’s a third season if you’re going by the numbers and forgiving Chef’s Table: France as going out of sequence.

Each season of Chef’s Table features six of the world’s most renowned international chefs, giving an insight into their lives and kitchens, with some really nice asides with friends and family members as well as they go into their food journeys and food passions over the course of an hour or so.

But who’s lined up for season 3?

Jeong Kwan, Baekyasa Temple (South Korea)

Jeong Kwan, Baekyasa Temple (South Korea)

Jeong Kwan, Baekyasa Temple (South Korea)

Jeong Kwan is the ‘philosopher chef’ whose vegetable and herb recipes are inspiring top cooks in the west, so says The Guardian.

“Kwan is a Buddhist nun. But she is also rapidly becoming one of the most sought-after chefs on the planet. This precious little patch of land, halfway up a hillside in rural South Korea, is where she quietly cultivates her progeny: aubergines, tomatoes, cucumbers, basil, chilli peppers, wild sesame leaves and plenty more I can’t recognise, or the translator cannot decode.”

Vladimir Muhkin, White Rabbit (Moscow, Russia)

Vladimir Muhkin, White Rabbit (Moscow, Russia)

Vladimir Muhkin, White Rabbit (Moscow, Russia)

The White Rabbit comes in at number 18 in The World’s 50 Best Restaurants list. Chef Vladimir Mukhin is in the vanguard of a new wave of young Russian culinary talents. Known as much for his use of local, seasonal ingredients as for his charisma, Mukhin is making international waves. (via)

Tim Raue, Restaurant Tim Raue (Berlin, Germany)

Tim Raue, Restaurant Tim Raue (Berlin, Germany)

Tim Raue, Restaurant Tim Raue (Berlin, Germany)

In July 2010, Tim Raue and his business partner Marie-Anne went into business for themselves and opened the Restaurant Tim Raue. Just three months after the restaurant opened in September 2010, it received the recognition of the Michelin Guide. Just over a year later, the Gault Millau reviewed the restaurant for the first time, awarding it 19 points. This was followed by the second Michelin star in November 2012.

Read his full story here.

Virgilio Martinez, Central (Lima, Peru)

Virgilio Martinez, Central (Lima, Peru)

Virgilio Martinez, Central (Lima, Peru)

Central is one of the best dining spots in the world, coming in at number four on the global list and was South America’s best restaurant for 2016.

Central takes guests on a culinary expedition through Peru’s ecosystem, from the Amazon to Pacific coast. Chef Virgílio Martínez and his team forage in the jungle, desert, mountains and sea to discover diverse local ingredients found at every altitude.

Read more about Martinez and Central here.

Ivan Orkin, Ivan Ramen (New York, NY)

Ivan Orkin, Ivan Ramen (New York, NY)

Ivan Orkin, Ivan Ramen (New York, NY)

A self described “Jewish Kid from Long Island”, Ivan Orkin realised his dream of cooking while doing it in Japan on his terms.

Armed with a degree in Japanese from the University of Colorado Boulder, Ivan immediately moved to Japan upon graduating and cemented his love of everything Japanese.

He returned to the US in 1990, and after some career experimentation, found his way to the Culinary Institute of America where he finally found his calling.

Upon graduation from the CIA and stints at Mesa Grill, Lutece and Restaurant Associates, Ivan returned to Tokyo to rediscover his Japanese “roots”. He taught cooking classes, explored his options and enjoyed his time as a stay at home dad. Ivan eventually realized it was time to combine his love for Japan and cooking, and in 2007 the first Ivan Ramen was born.

Read Ivan’s story here.

Nancy Silverton, Osteria Mozza, (Los Angeles, CA)

Nancy Silverton, Osteria Mozza, (Los Angeles, CA)

Nancy Silverton, Osteria Mozza, (Los Angeles, CA)

Nancy Silverton is an American chef, baker, and author. The winner of the James Beard Foundation’s Outstanding Chef Award in 2014, Silverton is recognized for her role in popularising sourdough and artisan breads in the United States, or so says Wikipedia.

With partners Mario Batali & Joe Bastianich, Nancy Silverton is the co-owner of Osteria Mozza and Pizzeria Mozza in Los Angeles, Newport Beach, and Singapore, as well as Mozza2Go and Chi Spacca in Los Angeles. Silverton also founded the world-renowned La Brea Bakery, as well as Campanile Restaurant, an institution that Angelenos cherished for decades.

Silverton has worked with some of the nation’s most notable chefs including in the kitchens of Jonathan Waxman at Michael’s Restaurant and Wolfgang Puck at Spago. Additionally, she has served as a mentor to numerous others who have gone on to become award-winning chefs and restaurant owners themselves.

Read her story here.

The next installment launches globally on Netflix on February 17.

If you’ve not indulged previously, the trailer below gives you an idea as to what to expect.

Click to comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Digital media nerd turned radio head with a love of all things food and music.

Got something to share or an idea to pitch? Contact me here. If you're social, you'll find me on Twitter and Instagram.

People are reading…

Copyright © 2017 Ken McGuire · All Rights Reserved
Photos subject to license and may not be reproduced without permission/release.

To Top