Chefs MAG digital edition
Nature’s Premiere: The Spring Collection 2026
Sixteen kitchens, read through the first ingredients of spring.
Spring tests the judgement of a kitchen. Young vegetables, shellfish and herbs arrive with short windows of availability; the chef must decide when to intervene and when to leave the ingredient alone. Nature’s Premiere follows sixteen different answers to that question, from Antwerp and Ascona to Singapore, Japan and the Maldives.
Reto Braendli at Ecco Ascona leads the cover feature. Elsewhere, Viki Geunes at Zilte works with the brief readiness of white asparagus, while the collection moves through kitchens as distinct as La Rei Natura, Les Amis and Feuille. The interest lies in the decisions behind the plate: how place determines the product, how technique gives it definition, and how a menu finds its rhythm.
Across 76 pages, chef portraits, seasonal reflections and dish photography bring those decisions into view. Read the collection as a set of individual culinary positions rather than a single recipe for spring. The season is shared; each kitchen gives it a different shape.
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Inside this edition
- Sixteen chef chapters, with Reto Braendli at Ecco Ascona on the cover.
- Seasonal ingredients and menu thinking across Europe, Asia, the Maldives and the UAE.
- Portraits of the kitchens, the chefs’ approach to spring and the dishes that express it.
The chefs and their kitchens
- Viki Geunes: Zilte
- Reto Braendli: Ecco Ascona
- Michelangelo Mammoliti: La Rei Natura
- Massimiliano Sena: La Table de Courcelles
- Evens López: Blue by Alain Ducasse
- Servais Tielman: Beluga Loves You
- Takuto Murota: Lature
- Keiichi Hashimoto: Le-Sorcier
- Sébastien Lepinoy: Les Amis
- Akram Sultonzoda: Kuredhivaru
- Laurent Lemal: La Balette
- Joris Rousseau: Feuille
- Orson Vergnaud: Pétrus by Gordon Ramsay
- Ricardo Silva: ONOR
- Martin Carabott: Gravetye Manor
- Grégoire Berger: Kraken
Explore all Chefs MAG editions or continue with Voices, our chef interviews and profiles.
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