Area Talks

Food News June 8 – June 14, 2026

1️⃣Rasmus Munk is the new Goodwill Ambassador for the UN World Food Programme. As the first Nordic ambassador, Munk is taking his mission beyond the plate to fight global hunger and support those in need. Gastronomy as a tool for real-world impact – proud to see this collaboration unfold.

2️⃣The countdown to The Best Pizza Awards 2026 is on. Join us for Pizza Talks, followed by the expert masterclasses. All leading up to the main event: the Awards Gala, followed by off-camera Pizza Party.
📍 Milan
🗓️ June 24

3️⃣Noma is set to resume service in Copenhagen as Noma 3.0. Reopening on August 5, 2026, the restaurant will transition to a new menu flow based on 12 micro-seasons. The kitchen will be led by Executive Chef Pablo Soto, a long-time member of the team.
📍 Copenhagen
🗓️ August 5, 2026

4️⃣Thư Phạm Buser and Taylor Buser created a unique blend of art and food at the New Museum in New York. A sensory journey where guests get to season their own bites with olive, fresh herbs, chili mắc khén, and beetroot oil – a creative mix of art and the food that feeds us.
📍 New York
🗓️ June 2026

5️⃣National Geographic takes a deep dive into Sardinia’s most debated delicacy. Far from just a „rotten cheese,” casu marzu is a powerful symbol of identity and local pride that continues to fascinate food lovers worldwide.

6️⃣Palm oil prices are climbing above industry norms, fueled by rising crude costs and Indonesia’s shift toward biodiesel. Meanwhile, the threat of an upcoming El Niño is creating uncertainty regarding production stability across Malaysia and Indonesia.

7️⃣ PITCH US A STORY
Do you have something in mind or breaking news that deserves to be reported? Write to us:
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Food News 25- 31.05.2026

1️⃣The Best Pizza Awards is proud to announce The Best Pizza Talks 2026 speaker: Francesco Martucci — I Masanielli, Caserta. 🍕 #1 at The Best Pizza Awards 2025, more than a chef, more than a reference point: a mastermind whose vision changed the language of pizza forever.
📍 Milan 🗓️ 24 June 2026

2️⃣ Datil — Tam Chudaree × Manon Fleury
Tam Chudaree 🔪🔪🔪 and Manon Fleury reunite at Datil for two four-hands dinners, drawing on the restaurant’s own vegetable gardens and ingredients you won’t find in Asia. A Thai-by-way-of-Paris menu, rooted in friendship.
📍 Datil, Paris 🗓️ June 22 & 23

3️⃣CHINALOA — Santiaga × La Gringa BKK
Santiaga and La Gringa BKK present CHINALOA — a menu born from heritage. For Megan and Chef Mau, both with Chinese-Sinaloan roots, this dinner is personal: regional ingredients, traditional technique, contemporary cooking, two seatings, one shared bloodline on the plate.
📍 Bangkok 🗓️ June 6

4️⃣Tbilisi Gastro Week — Gortina × Pourcel. Paragraph Tbilisi hosts a special evening during Tbilisi Gastro Week, curated by Irakli Nadareishvili and featuring chefs Stéphane Gortina and Jacques Pourcel. Special thanks to Keti Kvichidze, Daduna Ghlonti, and Minister Songulashvili for making it possible.
📍 Paragraph Tbilisi 🗓️ June 5

5️⃣ Gymkhana Fine Foods — U.S. launch
Gymkhana Fine Foods debuts nationwide at Whole Foods Market following an $8.5M Series A led by CAVU Consumer Partners. Founded by Gulrez Singh Arora and JKS Restaurants, the brand brings restaurant-quality simmer sauces and marinades to home kitchens.
📍 USA — nationwide at Whole Foods

6️⃣Lasarte & Friends — Cerea × Casagrande 🔪🔪🔪. Two kitchens. One night in Barcelona.
To mark Lasarte’s 20th anniversary, Da Vittorio’s Executive Chef Enrico “Chicco” Cerea joins Paolo Casagrande for a four-hands dinner — a succession of signature dishes from both restaurants, and a conversation between two cuisines built on the same obsession: excellence.
📍 Lasarte, Barcelona 🗓️ June 30

7️⃣PITCH US A STORY
Do you have something in mind or breaking news that deserves to be reported? Write to us:
[email protected]

What if we’ve been wasting most of the fish all along?

Australian chef Josh Niland is challenging the way we think about seafood proving that fish is far more than just fillets. By applying a nose-to-tail philosophy, he uses every part of the fish, unlocking new flavors, textures, and techniques.

Through his books and work at Saint Peter, Niland is redefining seafood cuisine — from dry-aging fish to creating fish charcuterie - all while pushing sustainability forward.

It’s not just innovation. It’s a mindset shift.

Respect the whole fish.