In an age when chefs are expected to perform as relentlessly as they cook—posting, posing, pronouncing even—our chef monographs continue to resist the scroll.
Each of the four monographs we’re launching here propose a different thesis on what it means to cook and create a truly fine dining experience in 2026. They’re as much self-portraits as they are cookbooks, and to read through their pages will give readers not just an understanding of how each one of these four chefs cook, but how they are subtly changing the idea of fine dining and, in the process, creating culinary history.
Chef Julien Royer opened Odette in 2015, and it quickly became one of the most celebrated restaurants in the world. Housed in Singapore’s National Gallery, it holds three Michelin stars, has been named the Best Restaurant in Asia, and is a fixture on the World’s 50 Best Restaurants list. Royer’s style is rooted in French technique, yet transformed by Asian ingredients and culture, resulting in a refined and precise cuisine.
Our new book Odette: Terroir to Table, Heart to Plate [A Cookbook] is in two sections. The first, with forewords by Daniel Boulud and Dominique Crenn, offers a rich portrait of his journey: from his childhood in France influenced by his grandmother Odette, training with icons such as Michel Bras, and his move to Singapore.
The second section is dedicated to the recipes, arranged to reflect the rhythm of a meal at Odette—from playful starters, vegetables, fish and seafood, meat and poultry, and desserts. These are some of the restaurant’s most iconic dishes: Mushroom Tea with Sabayon, Rosemary-Smoked Organic Egg, Potato Gaufrette with Smoked Crème Fraiche, and Prawns with Shiso. Each is presented with exceptional photography and essays sharing inspiration behind the plates. Take a closer look at Odette: Terroir to Table, Heart to Plate [A Cookbook].
Himanshu Saini is an internationally acclaimed Indian chef based in Dubai. From an agricultural family, he started his culinary training at eighteen in Delhi. In 2014, he moved to Dubai as head chef of the a la carte restaurant Trèsind, and in 2018, opened its sister tasting menu restaurant Trèsind Studio.
This year, he earned Trèsind Studio a third Michelin star, the first Indian restaurant in the world to attain the honor. Trèsind Studio is one of the most sought-after dining destinations in Dubai and a truly unique restaurant.
In the introduction to our new book The Rise of Indian Food: Recipes Reimagined by Trèsind Studio, he shares both his personal journey towards becoming a chef and the winding road it took to forge Trèsind Studio. He showcases the depth and diversity of his culinary heritage, while taking it to an extraordinary new level. He also shares insights into how each recipe has been meticulously developed.
The recipes are organized into five tasting menus of twelve courses each, plus a pantry section of his signature sauces and spices. Each chapter covers a region in India: the Thar Desert in the west, the Deccan Plateau in the south, the Coastal Plains, the Northern Plains and Himalayan Mountains in the north.
There are forewords by Massimo Bottura and Manish Mehrotra, one of India’s most esteemed chefs. Take a closer look at The Rise of Indian Food: Recipes Reimagined by Trèsind Studio.
Andreas Caminada, with his head chef and co-author Marcel Skibba, has transformed Fürstenau, a German-speaking village in the Swiss Alps, into a beacon of contemporary gastronomy.
Fürstenau has one of the most celebrated dining rooms in Europe: Schloss Schauenstein. Housed in an 18th-century castle, the restaurant, opened in 2003, boasts high-ceilinged dining rooms, frescoes, and valley views.
The food celebrates the Alpine landscape with modernity and precision. Local produce—freshwater fish, forest game, mountain vegetables—are layered with delicate, unexpected notes and become both architectural and elegant. The cuisine is unmistakably Swiss.
Caminada has held three Michelin stars for the past fifteen years, a World’s 50 Best Restaurant, and certainly the most famous chef in Switzerland. Our new book, Beyond Peaks: The Cuisine of Schloss Schauenstein celebrates this world in two complementary volumes.
The Stories volume features essays about the land and its people with photographs and 12 inserts throughout. The Recipes volume presents over 100 dishes across 4 seasons, with an additional chapter of Caminada’s signature dishes. Recipes include Carrot with Horseradish, Crayfish with Fennel and Curry, and Veal Tortellini with Sage.
The book showcases commissioned photos that capture the grandeur of the castle, exquisite food, landscape, and people and the foreword is by Chef Jorge Vallejo of Quintonil. Take a closer look at Beyond Peaks: The Cuisine of Schloss Schauenstein.
Alberto Landgraf is a landmark figure in global gastronomy. After training in Europe, he returned to his home country of Brazil and opened his first restaurant, Epice, in 2011, and then the Michelin starred Oteque in 2018, now widely considered to be one of the greatest restaurants in Latin America.
Alberto is single-minded in his ambition: which is to celebrate Brazil’s indigenous ingredients with a naturalistic and classic approach. His dishes are vibrant yet minimal, complex but not complicated.
Oteque Ideas, Principles, Recipes, Stories and Connections is his debut cookbook and similar to his style of cooking, he wanted to create something unique. Instead of being structured by course or ingredient, the book is separated into Alberto’s culinary five guiding ‘principles’: acidity, texture, leadership and creative process.
Each chapter begins with an essay written by Alberto’s close friend and acclaimed food writer, Andrea Petrini, and these introductory essays are based on a series of extensive interviews on Landgraf’s life and methodology.
The book also features 200 photographs by Robert Astley-Sparke, who has worked with Tom Ford and Cartier. Breathtaking shots of Brazil’s natural landscape and coastline are paired with images of Alberto’s signature dishes, paying homage to Alberto’s inspiration, the environment around him.
Ecological impact plays a big part in Alberto’s approach to Oteque; he considers every aspect of the food chain and works closely with a trail-blazing tech team to calculate the environmental impact of the ingredients, recipes and raw materials of his dishes. This relationship is an important feature in the book, where together they have worked to produce carbon footprint data for every single one of his 78 recipes – the first ever cookbook to do so. Take a closer look at Oteque Ideas, Principles, Recipes, Stories and Connections.
