"Art and artisan have the same roots. Pasta is an artisanal form of art. It’s the art of fine taste, something that changes depending on the ingredients we put on the plate."

He brought to the Italian cuisine the concept of “cucina pop”, which is based on perfectly balanced contrasts. These contrasts can be also experienced in his restaurant “D’O”, near Milan.

"I see pasta as a canvas that each chef can use in many ways. It’s an ingredient you can use to express different things, it gives you such freedom!"

Her creativity is rooted in the talent instilled by the French chefs she rubbed shoulders with, like Ducasse, Alléno and Fréchon. Bocuse de Bronze in 2012, she's very involved in charity through her work with the NGO World vision and she will open soon her new restaurant “Pouliche”.

"For me, the art of pasta is about the ability to enhance and transform what is basically a social, everyday item into something artistic."

Sustainability and Mediterranean cuisine are the centre of his vision. Head Chef of “Le George” in Paris, his career grew between London and Paris, as he worked in Gordon Ramsay’s starred restaurants.

"Pasta is a beautiful example of democratic design. Simple, natural, universal. I think it's a magnificent ""creative medium”: it can make anyone feel a little bit like an artist."

Her mind is a combination of colours of the South of the world and the taste and forms of the West. She won international awards as an architect, product designer, interior decorator and art director.

"Like art, pasta can not only evoke emotion and inspiration in the moment but can spark and inspire further creativity and future work."

Food photographer and content creator, Melbourne-based. Her blog “Gather and Feast” tells stories of good food and the pleasure of sharing it. She is focused on wholesome and nutritious recipes, with natural and seasonal ingredients.