Q&A

British chef Jack Feeny arrived at MAD Academy in 2021 with a good deal of knowledge about sustainability under his belt: in fact, he had already published a manual, produced with the help of other chefs and called No Mise En Plastic (get it?) that offered tested advice on reducing single-use plastics in restaurants.

Last year was Garima Arora’s best ever: not only did Gaa make it onto the World’s 50 Best List, but also received its second Michelin star. An all this while giving birth to her first child.

After country-hopping since he was 16, from the Seychelles to France, India to the Maldives, two things were important to Shiv Menon: diving and biodynamic wine. So, naturally, when asked to join the MICHELIN Green-starred BOCA in Dubai —leaders in sustainable gastronomy— he was on the next flight to the City of Gold. Now as…

Sarah Knight’s resume would read like the title of a John Le Carré novel, if Le Carré wrote about food: Waiter, Chef, Butcher, Rancher. But in that list of jobs is a far more interesting story of an aimless American teenager who fell into restaurant work.

We check in with César Garduño, whose career has taken some unusual turns in the last few years — first Dill in Iceland, now Credo in Norway.

Each month, Digest interviews one of MAD Academy’s alumni. First up, chef Karyn Tomlinson, who worked at TK in Minneapolis and Fäviken in Sweden before opening her first restaurant, Myriel.