Chefs MAG digital edition
Summer Tables Collection 2026
Seventeen chefs trace the season through sixteen destinations.
A summer menu tells you where you are. A garden on Lake Garda, a Caribbean pantry, a Taiwanese market or the coast around Korčula brings its own ingredients and its own expectations to the table. Summer Tables Collection 2026 follows seventeen chefs across sixteen destinations and four continents, looking at how those conditions become cuisine.
At Villa Feltrinelli, Stefano Baiocco’s chapter begins with close observation of the garden, herbs and citrus. From there, the collection moves between the Loire, the Adriatic, Doha, Miami and Santo Domingo before continuing through European, Asian and South African kitchens. Each chapter sets the chef alongside the restaurant and the place, then turns to the seasonal choices that connect them.
The 78-page edition offers a way to compare culinary thinking across very different settings. Read for the produce and the dishes, but also for the judgement behind them: what a chef chooses to carry forward from memory, what the season makes possible, and what belongs to this particular table.
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Inside this edition
- Seventeen chef chapters across sixteen destinations and four continents.
- Seasonal menu thinking, restaurant context and dish photography.
- A journey from Stefano Baiocco’s Lake Garda garden to kitchens in Cape Town, Taipei and San Francisco.
The chefs and their kitchens
- Stefano Baiocco: Villa Feltrinelli
- Mathieu Pérou: Le Manoir de la Régate
- Marko Gajski: LD Restaurant
- Fabrice Rosso: IDAM by Alain Ducasse
- Juanma Barrientos: Elcielo Miami
- Chef Tita: Aguají Alta Cocina
- Petr Kunc: Salabka
- Francesco Fezza: Mareluna
- Sandro Teixeira: DOP by Rui Paula
- Vitalii Savelev: Twins Garden
- Christiaan Stoop: Taian Table
- Kai Ho: Taïrroir
- Arlind Harizaj: Amura
- Loïc Portalier: Louise
- Michael Lee: Li.nu
- Kai Ward: MUME
- David Yoshimura: Nisei
Explore all Chefs MAG editions or continue with Voices, our chef interviews and profiles.
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