The Brander

Brooklyn Brine – The Pickle Maker

What does a laid-off cook from Brooklyn do to find a fresh opportunity? He starts a pickle company – what else?

Bachtellachs ‒ Going against the Flow

On a small fish farm in a valley by the Bachtel, a modest mountain in the Canton of Zurich, Yves Christian Sacher breeds Bachtellachs, or Bachtel salmon, a fine freshwater fish that is destined for upscale gastronomical establishments.

Three Brothers, Three Stars: Joan, Josep, and Jordi Roca

Playful creativity, genuine hospitality, and authenticity are the main ingredients in top-tier restaurant El Celler de Can Roca in Girona, Spain

Ticketsbar – Gourmet Cuisine at a Reduced Rate

Albert Adrià creates one-of-a-kind tapas, making the delights of gourmet cuisine accessible to all.

Mutterland: Part German-Style Delicatessen, Part Corner Shop

"To make something happen you have to give it your all," says Jan Schawe, founder and owner of Mutterland, literally "motherland."

Not for the Masses – Oriol Balaguer

The modest master chocolatier from Spain

Figlmüller – Home of the Schnitzel

Viennese siblings Hansi and Thomas Figlmüller have never expected success to be handed to them on a platter. A modern approach and traditional values are the key ingredients in their business recipe.

Bumbu Bali: Superb tropical cuisine

How Heinz von Holzen became the ambassador of Balinese cuisine

Le Pain Quotidien – Passion and Providence

How Alain Coumont turned baking bread into a flourishing business.

Peter Brabeck – Elevating brand management to an art form

Nestlé’s chairman and former long-time CEO Peter Brabeck-Letmathe explains how a global concern should be run and what strong brands are made of.

Food

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