This thirteenth issue is dedicated to the iconic chefs of Spanish gastronomy whose influence has shaped the global culinary landscape. Four names stand at the heart of this narrative: Andoni Luis Aduriz of Mugaritz, the Roca brothers of El Celler de Can Roca, Albert and Ferran Adrià. Each of them redefined what dining can mean – not just in Spain, but across the world. From Mugaritz's relentless research-driven creativity to El Celler's fusion of family roots with technological innovation, and from Albert Adrià's galaxy of experiential restaurants to Ferran Adrià's systematization of culinary knowledge through elBullifoundation – these stories capture the restless drive that made Spanish gastronomy a reference point for contemporary cuisine everywhere.
But the issue goes beyond the restaurants themselves. It highlights how food connects to culture, sustainability, and community. The feature "Save the Oceans: Feed the World" examines the future of seafood and the urgent need to protect marine ecosystems, presenting sustainability not as a trend but as a responsibility shared by chefs and diners alike.
This concern for origin and craft continues through the producer stories. Thum, obsessed with perfecting ham, brings a Central European perspective that links Prague and Vienna in a shared culinary heritage. Hatecke, a Swiss butcher with uncompromising standards, embodies the philosophy of working nose-to-tail with precision and respect. Chäs Hütte stands as a portrait of artisanal cheesemaking, where tradition and terroir define character. Casa di Mattoni reflects regional pride through pure, single-fruit balsamic vinegar made with passion and care, while Windsor, a sustainable venison supplier, demonstrates how wild game can be raised and sourced responsibly – merging natural cycles with modern demands.
The closing feature, "Game On", ties these threads together by offering a modern approach to wild game that feels both rooted and forward-thinking.
The issue also pays tribute to the people encountered along the journey. A dedicated photo gallery celebrates the collaborators who have shaped Culinary Art of Living from its earliest days – renowned chefs from Germany and Austria whose work continues to define and elevate the contemporary food culture of their countries.
This is the magazine we've become. These are the stories worth telling.
