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Luis Veira
Carlos Maribona
Luis Veira (Padre)
Pablo Portabales
Manuel Chaves
Iria Espinosa
Santiago Diéguez
Iván Cotado
Orlando Cotado
Alba Naya
Simón Juncal
Ramón San Martín
Nathan Quinell is a fully trained chef… he also happens to be legally deaf and blind. That’s never stopped him from chasing his dreams to become a full-time cook, but now Nathan must prove himself to his peers, his students and potential employers.
Soul explores the secrets of gastronomy where two cuisines apparently so opposite in their philosophy, conception and experience, have both earned the highest culinary recognition, three Michelin stars.
In this nostalgic documentary, restaurant critic Giles Coren challenges Heston Blumenthal to take his restaurant The Fat Duck back to 2001 for a magical feast.
Mirazur, Argentine-born chef Mauro Colagreco's 3 Michelin starred restaurant on France's Mediterranean coast, was awarded Best Restaurant in the World on the eve of the pandemic. Not content to rest on their laurels, Colagreco and his diverse team soldiered on through the global tragedy of the lockdown, boldly reimagining the restaurant's concept and menu to reflect their dedication to biodynamic principles. Mirazur re-emerged with a new and enthusiastic approach: the Moon Menu.
Portrait of the Catalan chef Albert Adrià, brother of the world-renowned chef Ferran Adrià, an emerging figure in the world of Spanish haute cuisine, with his own voice, far from the shadow of his brother.
Let's face it, rats are not the most beloved creatures on earth. However, maybe this little tale about the history of human and rat interaction will change the world's tune. At least that is the hope of Remy, the star of Ratatouille, and his reluctant brother Emile as they guide us through world history from a rat's perspective. Why can't we all just get along?
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Ten-year-old Flynn McGarry transforms his living room into a supper club using his classmates as line cooks. Achieving sudden fame, Flynn outgrows his bedroom kitchen and sets out to challenge the hierarchy of the culinary world.
This explores the reality of chefs and cooks as they struggle to create dishes and experiences enjoyed on a daily basis. The restaurant industry is a tough business, not just for profits, but for everyone involved.
Revered sushi chef Jiro Ono strives for perfection in his work, while his eldest son, Yoshikazu, has trouble living up to his father's legacy.
Master chef Sergio Herman feels he needs to let go of his 3-star restaurant Oud Sluis in order to fulfill his dreams. A revealing story about perfection, ambition and sacrifices.
Top Swedish chefs Björn Frantzén and Daniel Lindeberg are working hard to get a third Michelin star for their restaurant but the pressure starts getting too much for their relationship.
French chef Georges Perrier tries to keep his internationally renowned restaurant relevant in the new culinary world.
Sandy Doyle is an outspoken no nonsense business woman. She became a worldwide celebrity with the creation of her diner Blondies Burgers.
Casa Bonita opened in 1974 in an unassuming strip mall. The massive "Disneyland of Mexican restaurants" is an Old West and Acapulco-inspired fever dream made famous by its indoor waterfall, cliff divers, and haunted caves, and was featured in a classic 2003 episode of South Park. When its creators, Trey Parker and Matt Stone, learn that Casa Bonita might close its doors for good, they attempt to preserve a crumbling piece of their childhood and Denver history.
Chef Thémis, the founder of the Cooks Without Borders organization, returns to his country of origin, Madagascar, to teach classes and show the underprivileged how to cook.
Every day, people would queue for over two hours for a bowl of ramen. What’s the celebrated chef’s secret ingredient? There is no secret ingredient. In fact, as most fans of Taishoken believe, it’s the charisma of owner Kazuo Yamagishi that attracted people from all around Japan to his modest shop. His personality and love for his craft, combined with a precise mélange of flavours, combined to create perfection in each ramen bowl. This heart-warming documentary is not just for noodle fans, but for anyone who loves to be inspired by passionate people.
A creative journey into the unique mind of René Redzepi, chef and co-owner of Noma, voted best restaurant in the world four times.
Douglas Tirola’s latest documentary traces the evolution of feminism through the lives of two exceptional women, Noel and Selma, who came of age in the ’50s when women were relegated to the roles of wives and mothers. During the height of the women’s movement, Noel, a former teen model and Playboy bunny, meets and falls in love with Selma, a tough, outspoken radical feminist. Both women choose to leave their comfortable, yet unsatisfying marriages and children to come out as lesbians. The two share a love of cooking and gardening and, in the ’70s, open Bloodroot, the first vegetarian collective restaurant and bookstore in Bridgeport, Connecticut. By interspersing archival footage and clips from The Stepford Wives, Tirola affectionately chronicles the cultural shifts of the last 40 years as Noel and Selma attempt to keep Bloodroot open as an indispensable gathering spot for progressive women.
