Pecorino

Italian cuisine prepared at <n>Arva by Aman</n>, the restaurant inside <n>Aman New York</n>.

Chef <n>Christophe Pelé</n> plating a dish at <n>Le Clarence</n> restaurant in Paris.

<n>Tuna crudo</n> with a 'pil oil' style emulsion of fish bones, squid ink, and olive oil.

The team from catering company <n>Saffron 59</n> at work.

A chef sharpens a knife at <n>Julius Ernst Berlin</n>. Photo by <n>Maya Matsuura</n>.

Chef <n>Alonso Vidal</n> at <n>Bajel</n> restaurant in Mexico City. Photo by <n>Tanya Chavez</n>.

Pasta being prepared at <n>快義點</n> in Kaohsiung's <n>Longhua Market</n>.

Dough for a <n>Rhubarb Slab Pie</n> from <n>A Cozy Kitchen</n>. Photo by <n>Adrianna Adarme</n>.

Fresh pasta at the restaurant <n>IL SPLENDIDO</n> in San José del Cabo.

A coffee launch with <n>Nespresso</n> aboard the <n>Venice Simplon-Orient-Express</n>.

The <n>Bellefeuille</n> restaurant at the <n>Saint James Paris</n> hotel, with interiors by <n>Laura Gonzalez</n>.

Saint James Paris Hotel: Staying at a chateau in the heart of Paris - The Hotel Trotter

Wine service at <n>Barra Baja</n> in Seville. Photo by <n>ADOBO MARKETING GASTRONÓMICO</n>.

A baker at <n>EM’S Soft Chunky Cookies</n> in Kuala Lumpur. Brand identity by <n>Undoubt Studio</n>.

Branding for <n>Vinident</n> by <n>nui agency</n>.