FOOD DESIGNED TO IMPRESS

Here, we believe food and art are two sides of the same coin—both are expressions of passion, culture, and craftsmanship

A COMMUNITY OF FOOD AND ART

A stack of three white bread sandwiches with ham and cheese on a decorative blue and white plate, with a vintage blue and white teapot, a pink rose, and a floral backdrop.

BOOK YOUR HOLIDAY CATERING-

BOOK YOUR HOLIDAY CATERING-

Here, we believe food and art are two sides of the same coin—both are expressions of passion, culture, and craftsmanship.

Our community brings together lovers of seasonal cuisine and admirers of art from every corner of the world. we shine a spotlight on the life of chefs and artists, from all over the world. join us to explore, taste, and celebrate the magic that happens when culinary and artistic worlds come together

A still life scene featuring a bowl of mayonnaise, a bottle of oil, two eggs, a lemon, half a lemon, fresh parsley, and a sprig of parsley on a patterned cloth, with sunlight casting shadows.

MENU

SEASONAL MENU

In collaboration with Creminis, Brooklyn. NYC

Menu

Tramezzini, Hors D’oeuvres, and more

Explore
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CHEFS

PASSIONS & DISHES

Showcasing the stories and mastery of incredibly talented chefs from around the world.

Chefs Tales

Celebrating diverse perspectives, techniques, and cultural influences that bring their work to life

The Chefs
A digital artwork depicting three gondolas with blue and white floral patterns on a calm river beneath the Brooklyn Bridge in New York City during the daytime.

ARTISTS

TALES & VISIONS

Showcasing the stories and mastery of incredibly talented artists from around the world

Artists

Celebrating diverse perspectives, techniques, and cultural influences that bring their work to life

The Artists
Featured
Is it smarter to spend on drinking or eating well?
Is it smarter to spend on drinking or eating well?

(Reading Time 3: min)
Is it smarter to spend on drinking or eating well?

I’m a restaurateur, but also a customer. I live in New York — a city that offers an incredible variety of restaurants, cultures, and dining experiences.

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Riccardo Massetti
Riccardo Massetti

Bistro Vs Big Restaurant (4 min. reading)

In New York, especially during rush hour, the restaurant industry moves at a breakneck pace.

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Riccardo Massetti
Riccardo Massetti

(Reading Time 3: min)

Why we should limit pizza and choose more authentic regional Italian food.

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Ruben Dawnay
Ruben Dawnay

I am Ruben Dawnay my cooking journey begins back in 2019. Aged 18, I was coming to the end of school, un-motivated by my subjects and, like many others, lacking real direction.

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Martin Stacchini
Martin Stacchini

Hi, I’m Martin Stacchini, I’m 35 and I was born in Cesena(Italy). I’m doing this job since 11 years now, and since 10 I’m working outside Italy.

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Hari Thapa
Hari Thapa

Hello! My name is Hari Thapa, and I’m a chef. Originally from Nepal, I bring a deep appreciation for culture and community to everything I create in the kitchen.

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