Things that make me go hmmm …

by Mark Chapman

It's always a challenge to come up with ideas for a festive menu and to execute it of course is another. For Display Magazine Christmas menu we teamed up. Nicolas Hüssy created four wonderful settings with amazing dishes, glasses, cutlery and decor and Zakaria Battikh assisted me with the cooking. Pascal Bovey and Stefanie Koehler set the lights and made the photos. I am so pleased with the result.

by Mark Chapman

Those who love the food from the Levant are currently taking a trip to the Oriental Hideout at The Dolder Grand. This year's pop-up restaurant is entirely dedicated to the Oriental Chef de Cuisine at Firas El-Borjis.

by Mark Chapman

Diversity in all areas of life is not only an enrichment but also a vital necessity. Large-scale monocultures in agriculture kill biodiversity. The same is true of the diversity of human ethnicities and genders. That's why diversity is healthy.

by Mark Chapman

Writing recipes for a monthly magazine is always a challenge. What's in season, what twist to give classic dishes? I like to give my readers not just a recipe to go by but foremost to inspire them to cook and make their own choices in quantities and flavouring.

by Mark Chapman

Invented in 1958 in Japan by Momofuku Ando of the Nissin Foods company to provide food for the people during the time of economic uncertainty following the Second World War, today the instant noodles are available around the globe.

by Mark Chapman

On a warm spring evening, Denise Weibel invited Stefanie Feuz, Christopher Eckstein, Thomas Müller, Marco Pero, and me to a formidable dinner. The evening amongst friends was relaxing and the talks fun as well as interesting – and as Denise likes to say, «it was a blast».

by Mark Chapman

What a wonderful evening amongst friends it was! Christopher Eckstein invited to what he called a "Mediterranean-Mexican Flavour Power Cuisine" dinner – and wow, was it a feast. The dishes were full of mouthwatering flavour, from delicate to powerful and a delight for the eyes.

by Mark Chapman

The holiday season is just around the corner and with it come the cosy meals with loved ones and friends. In order to spend as much time as possible with your guests, I have put together four courses that you can prepare well beforehand and then only heat up and serve. The theme of the four courses is warm and fruity flavours.

by Mark Chapman

I don't very often get the chance to eat a menu by five respected and star-decorated Chefs in one evening at a single location. The5 – 360° Dining Experience offers just that, and all under a dome with visual projections – a most enjoyable evening it was.