Interest to Eat Out Back to Pre-pandemic Levels
Updated: this article was updated to include state- and city-level data for the past seven days (June 23rd through June 29th 2020). The number of Americans looking to eat out...
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Food Industry News
In our culinary news section, the Chef’s Pencil team brings together our latest research and insights into the culinary and food industry.
Read our latest reports on the most expensive restaurants in the world, the countries with the highest number of Michelin restaurants, latest veganism popularity trends, or the most sushi-crazed cities in the world.
Pre-pandemic: Chef’s Salaries Saw Biggest Increase in Nearly Two Decades
The pandemic has sent the restaurant industry into turmoil, with restaurants shuttered down across the country and hundreds of thousands of restaurant workers left unemployed. Facing a crisis of unprecedented...
Everything you need to know about Romanian wines
A recent history of Romanian Wines The view of Romania producing high-quality wines may seem, for many at least, surprising. This is especially so if we take into account its...
Sustainable Gastronomy 101 – A Chef’s Guide to Sustainable Dining
There are two key reasons for moving to more sustainable gastronomy: one is because climate change is threatening our very food supply, and the other is that how we are...
Chef of the Week: Chef Peeter Pihel, Sustainability Meets Culinary Art
We’re thrilled to feature this week an Estonian chef who is making this world a better place, not only through fantastic cookery, but by also embracing sustainability and a zero-waste...
Chef of the Month: Chef Ana Roš, Hiša Franko, Slovenia
Like so many of you, we have devoured Netflix’s second season of Chef’s Table, and one of our favorite chefs was Ana Roš. We loved her life story – the...
A Croatian Success Story: Chef Marko Gajski – from Masterchef to Michelin Star
There is a very American success story happening on Croatia’s Adriatic coast. An IT graduate, passionate about cooking, joins Masterchef, the amateur chef reality show, which sets him on a...
Chef of the Week: Ants Uustalu, Ööbiku Gastronomy Farm, Estonia
Meet Ants Uustalu, the Head Chef and owner of Ööbiku Gastronomy Farm, an old farm in the middle of the Estonian country-side transformed into a charming restaurant. Ants gets inspiration...
Most Popular International Cuisines in New Zealand
Today, New Zealand is a hive of culinary invention, fusion, and gastronomic celebration – hosting numerous festivals, including the award-winning Wild Foods Festival in Hokitika. But it wasn’t so long...
Chef of the Week: Chef Deni Srdoč, Croatia’s Youngest Michelin-Star Chef
Few chefs have achieved as much in their entire career, let alone in their 20s, as Croatian superstar chef Deni Srdoč. At just 24 years, he took over the helm...
Chef of the Month: Titti Qvarnström, Scandinavia’s First Female Michelin-star Chef
Women have made great strides in the culinary world in the past two decades, but female chefs who have won the highly coveted Michelin star are still a rarity. Titti...
San Antonio: America’s Capital of Mexican Cuisine
San Antonio loves Mexican food, and they love it more than any other American city. Our Chef’s Pencil Google research proved it a couple of months back, but it was...
Chef of the Week: Chef Vladislav Djatsuk, Tchaikovsky and Mon Repos, Tallinn
The Tchaikovsky restaurant, in beautiful Old Town Tallinn, is eponymous with Estonian luxury dining. It is located in a magnificent building that houses the 5-star Telegraf Hotel, a building that...
Chef of the Week: Silver Saa, Head Chef at Ore, Tallinn
We are thrilled to announce a series of articles showcasing the burgeoning Estonian food scene and we’re starting strong with one of the best Estonian chefs out there. We’re excited...
Chef of the Month: Ernesto Moreno, Executive Chef at Pinterest
We are very excited this month to feature Chef Ernesto Moreno, Executive Chef at Pinterest. We’re huge fans of Pinterest, which is the top social media platform for food websites...
Global Restaurant Industry Shutters Down
First, we must eat… So a round of applause for the hundreds of thousands of workers in food production and supply worldwide keeping us stocked up. But while the supply...
The Most Common Injuries for Kitchen Staff
Hot surfaces, sharp knives, steam, splattering oil, and many other hazardous objects. It sounds more like a torture chamber than a place of work, right? Restaurant kitchens definitely resemble that...
Interest in Chinese, Italian Foods Plummets Worldwide
As coronavirus spreads, interest in Chinese, Italian foods plummets, according to Google Trends data The western world loves Chinese and Italian foods. But over the last month there has been...
Brighton – UK Capital of Thai Cuisine
If you live in Brighton and can’t get enough of Thai food, you are not alone. According to a recent analysis by Chef’s Pencil, Thai food is the third most...
Most Popular Ethnic Cuisines in America According to Google
America – built by immigrants and a melting pot of nationalities. And just like the people themselves, American food came from across the seas, or over the border. Even Apple...
Chef of the Week: Lucia de la Barra
Meet Lucia de la Barra, teacher of Mexican food history and fantastic Traveling Spoon cook from San Angel, a residential neighborhood in Mexico City. If you want a truly authentic Mexican cuisine...
Chef of the Week: Aoy Marungrueng, Bangkok, Thailand
Meet Chef Aoy Marungrueng, Head Chef and owner of Aoywaan Riverside Thai Cuisine and fantastic Traveling Spoon host in Bangkok, Thailand. Aoy loves yoga and food and is incredibly skilled...
Chef of the Month: Romanian Rising Star, Chef Raul Vidican
Meet Raul Vidican, a Romanian rising star Chef, semifinalist of S. Pellegrino Young Chef competition, and currently Head Chef at Roca Bruna. Chef’s Pencil talked to Raul about his professional...
Top 10 International Cuisines in Ireland According to Google
Being a wind and rain swept island in the North Atlantic, typical Irish food is designed to warm the soul – thick warming stews, hearty and filling soups, and, being...