Where Chefs Eat: The International Bucket List Edition

Chefs are just like us. They eat out, they travel, and they’ve all got a bucket list of restaurants they’re dying to try. So we asked them: if you could eat at any restaurant in the world, where would it be?

Some threw down those big overseas names you might recognise (Eleven Madison Park in New York, Noma in Copenhagen). Others mentioned newer restaurants led by the world’s most exciting young chefs, like London’s trailblazing Mexican diner, Kol, and the Aussie-accented Acru in New York.

What’s really cool about this list? The number of chefs who called out Australian restaurants, despite the allure of an overseas dining experience. So, if these local picks aren’t on your bucket list already, you know what to do.

“Burnt Ends in Singapore. Dave [Pynt]’s food looks mouth-wateringly good. I always seem to be over there on days it’s closed – I need to plan my travel dates a little better next time!”

“There’s a long list, but Benu in San Francisco would be up there.”

“At the moment, it has to be Stissing House in Pine Plains, in upstate New York. Ideally, I’d be there with my family during autumn to catch apple season.”

“I am dreaming of an invitation to chef Francis Mallmann’s La Isla, a private island in Argentina. You land in Buenos Aires, then get to Comodoro Rivadavia, take a road trip across Patagonia, then a boat to La Isla where you stay at tastefully designed and decorated cottages. Meals are cooked on open fire and set up; I can only imagine it would be a romance between the chef, his produce, technique and surroundings. I’d eat whatever this man is cooking, and they promise a bar on every part of the island. I hope this gets to Francis and he sends me an invite.”

“I’ve been following Table by Bruno Verjus in Paris for a while now. It sounds cliche but their approach to produce is impressive and they really seem to respect their ingredients and sustainability.”

“The French Laundry. Chef Thomas Keller’s cookbook is where it all started for me. It’s still going strong and his focus and the restaurant’s evolution are still very inspiring.”

“I would love to check out O.My [in Beaconsfield, outside Melbourne].”

“Atomix in New York.”

“Asador Etxebarri in Spain. I read the Etxebarri cookbook and it gives me lots of ideas about what to do with the grill. When I look at the food, it looks very simple. I admire that a world-class restaurant can be that simple.”

“That list is growing as we speak, but last year I really wanted to go to Ultramarinos Marin. It was closed when I was in Barcelona last year, which was really frustrating. Hopefully next time.”

“The natural progression for any passionate chef is to gravitate towards permaculture and farming, so Blue Hill Farm in upstate New York has to be on the bucket list. But since opening The Bat & Ball, I’ve rediscovered European gastro-style cooking. Restaurants by Jackson Boxer, like Orasay in London, Henri Henrietta and Brunswick House, are top of my global hit list. The pared-back plating with a less-is-more style really resonates with me.”

“I’m planning to go to Peru for my next holiday and I can’t wait to visit Central and Merito in Lima. On the Australian scene, I’m looking forward to eating at Oncore and the new Saint Peter [at the Grand National].”

“Asador Etxebarri in Spain. I would love to go there as I love cooking with fire and want to experience the best of the best.”

Noma in Copenhagen.

“I really want to go to Altro Paradiso in New York and King, just south of the West Village. I draw a lot of inspiration from these restaurants in the food we serve at Aplenty.”

“There are so many but I’m going to go with two small, intimate Australian restaurants: Tedesca Osteria in Red Hill, Victoria, and Annie Smithers’s du Fermier in Trentham. I’d be a very happy pig in mud dining at either of these extraordinary female-led restaurants.”

“Acru in New York. I first met owner and chef Daniel Garwood when we were competing in the San Pellegrino Young Chef of the Year awards and we bonded over our shared philosophies. The menu is inspired by Garwood’s Australian roots and experience working across some of the best restaurants around the world. I hope to experience it for myself someday.”

“Currently, Table by Bruno Verjus in Paris. It’s by a chap I’ve been following for quite a while now, and he’s starting to really get a lot of recognition, which is great to see. It’s always annoying when you get these amazing chefs around the world who never trained as chefs. They take it up later in life as this passion project and suddenly they’re extremely good at it. They’ve got a very different perspective of food, which I think is interesting. So yeah, very unusual combinations but very close to my heart. Anything produce-focused.”

“Quay. I’ve never actually been and I’ve lived in Sydney for 10 years. I kind of can’t believe it. In the world, it’d be Le Doyenne, in France. James Henry is the Australian chef. Everyone that I know that’s been there said it’s as good, if not better than what you see online. It looks beautiful and wholesome, which is totally my speed.”

“Kol in London. It’s modern Mexican with premium British ingredients. Chef Santiago Lastra has changed the perception of Mexican cuisine by elevating dishes while staying true to the culture. That’s exactly what I want to do for Indian food.”

“Somni in LA. It’s hands-down one of the best food experiences you could possibly imagine.”

“Eleven Madison Park in New York.”

“Asador Etxebarri in Spain. I first went there in 2005 and have been going back as often as I can. I love [chef] Victor [Arguinzoniz]’s cooking.”

“Onjium in Seoul.”

“Chae. It looks so special. Can someone please get me a booking?!”