Chefs MAG digital edition
The Spring Collection 2025
Five kitchens reveal different ways to read the first season.
Spring changes the balance of a menu. Vegetables ask for more space, freshness becomes more exacting, and the kitchen must find depth without relying on winter’s richness. The Spring Collection 2025 revisits five chefs whose answers are shaped by different culinary traditions and different cities.
Lucas Garigliano at TRB Hutong, Ryuki Kawasaki at Mezzaluna, Adam Handling at Frog, Sebastian Frank at Horváth and Andrea Pasqualucci at MOMA bring Beijing, Bangkok, London, Berlin and Rome into the conversation. Their chapters place the chef’s philosophy beside the menu and the setting, allowing the reader to follow how an individual approach becomes a dining experience.
András Jokuti’s critical essay adds another perspective, considering restraint, vegetable-led cooking and the precision behind apparently simple dishes. Across 38 pages, the collection pairs that wider reading with the particular character of each kitchen. For chefs and readers returning to the archive, it offers five distinct points of reference for thinking about the season.
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Inside this edition
- Five chef chapters from Beijing, Bangkok, London, Berlin and Rome.
- A critical essay by András Jokuti on the Spring 2025 palate.
- Chef philosophies, seasonal menus and dining-room context across 38 pages.
The chefs and their kitchens
- Lucas Garigliano: TRB Hutong
- Ryuki Kawasaki: Mezzaluna
- Adam Handling: Frog
- Sebastian Frank: Horváth
- Andrea Pasqualucci: MOMA
Explore all Chefs MAG editions or continue with Voices, our chef interviews and profiles.
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