Chef's Table Episode Rating Graph

Superstar American chef Grant Achatz wants to wow diners with mystery, emotion and magic just as much as he does with flavor and beauty.

Brazilian chef and adventurer Alex Atala relies on his wild spirit and love for the Amazon to show diners how an open mind pays off in deliciousness.

By blending Italian tradition and artful modernity, chef Massimo Bottura's Osteria Francescana has been ranked the third best restaurant in the world.

With his passion for reimagining what traditional Indian food can be, celebrity chef Gaggan Anand created the best restaurant in all of Asia.

At New York hot spot Milk Bar, Christina Tosi channels her love of junk food into irresistible treats like cereal-milk ice cream and "crack pie."

In her award-winning Los Angeles restaurant N/Naka, Niki Nakayama brings equal parts creativity, passion and expertise to her kaiseki cuisine.

In South Korea, Buddhist nun Jeong Kwan approaches cooking as a spiritual practice. But her meals have left some of the world's best chefs in awe.

Far from any city, far from most fresh ingredients, chef Magnus Nilsson has created one of the world's great restaurants in frozen Järpen, Sweden.

Using little-known ingredients from across Peru, chef Virgilio Martínez creates gorgeous, edible ecosystems in his innovative menu at Central.

Inspired by the orchards and farms of his native Sicily, Corrado Assenza turns out rich gelatos, almond granitas, crispy cannoli and other delicacies.

At Masala y Maíz, chef-owners Norma Listman and Saqib Keval weave their distinct cultural backgrounds into a pioneering dining experience in Mexico City.

Chef Nok Suntaranon transforms childhood memories into mouthwatering dishes that tell her family's story and reshape global perceptions of Thai cuisine.

After rocketing to fame with his avant-garde desserts, Will Goldfarb abruptly left New York for a new start in Bali, land of fresh cocoa and vanilla.

After a stormy youth in the streets of Berlin, chef Tim Raue upended the city's food scene and earned two Michelin stars with provocative new flavors.

At Moscow's White Rabbit, chef Vladimir Mukhin introduces diners to the true spirit of Russian cuisine by giving traditional dishes a modern twist.

Frustrated by the dearth of authentic Thai cuisine, Bo Songvisava revives bold, complex local flavors in her sustainable Bangkok restaurant.

Self-taught Slovenian chef Ana Roš uses ingredients from her remote surroundings to create inspired and surprising dishes.

French-born Dominique Crenn's love for life, family and personal connection helped her become the first two-Michelin star chef in America.

New Zealand chef Ben Shewry's strong connection with nature and dedication to finding new tastes have made his Australian restaurant Attica world famous.

On her unlikely journey from Calcutta tomboy to celebrated London chef, Asma Khan has shattered conventions and created new opportunities for women.