Chefs MAG digital edition
Summer Collection 2025: Archive Edition
Fifteen chefs revisit summer through place, memory and the menu.
An archive is useful when it preserves more than the look of a season. The Summer Collection 2025 records how fifteen chefs approached their menus at a particular moment, through ingredients, restaurant identity and personal experience. Returning to those chapters makes it possible to read the differences between the kitchens more closely.
Nicolò Rotella at 8½ Otto e Mezzo BOMBANA in Shanghai leads the cover feature. Gary Alezra’s chapter at Chef’s Table by Lebua in Bangkok considers the discipline of a shared kitchen, while Mattia Stanchieri at Vibe in Lisbon draws on the memory of travel in Thailand. Other chapters move through Lima, Athens, Oslo, Tokyo and the European restaurant landscape.
The 35-page archive brings chef portraits and summer dishes into a compact collection. Its value is in comparison: how a menu holds a sense of place, how a chef translates memory into flavour, and how seasonal cooking takes different forms without losing its connection to the ingredients. Read it as a record of the chefs and restaurants featured in the 2025 collection.
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Inside this edition
- Fifteen chef chapters from the Summer Collection 2025.
- Cover feature: Nicolò Rotella at 8½ Otto e Mezzo BOMBANA, Shanghai.
- Seasonal menus, chef portraits and dish photography in a 35-page archive edition.
The chefs and their kitchens
- Gary Alezra: Chef’s Table by Lebua
- Mattia Stanchieri: Vibe
- Dennis Kuckuck: Vendôme
- Stéphane Décotterd: Maison Décotterd
- Christophe Hay: Fleur de Loire
- Arnaud Bignon: Spondi
- Thomas Danigo: Galanga
- Nicolò Rotella: 8½ Otto e Mezzo BOMBANA
- Jaime Pesaque: Mayta
- Sören Herzig: Restaurant Herzig
- Otto Vašák: Essens
- Takashi Tanno: nôl
- Mikael Svensson: Kontrast
- Floris van Straalen: VanOost
- Emi Schobert: Blossom
Explore all Chefs MAG editions or continue with Voices, our chef interviews and profiles.
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