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1 davidchang

213 Posts

589 Followings



2 reneredzepinoma

727 Posts

2.471 Followings



3 chefthomaskeller

910 Posts

466 Followings



4 helenedarroze

8.656 Posts

597 Followings



5 gaggan_anand

1.456 Posts

496 Followings



6 chefdavidburke

683 Posts

6.704 Followings


Il y a des amateurs de boudin aujourd’hui à Jòia... #joia #joiaparhelenedarroze #sicestpaslebonheurcayressemble @restauranthelenedarrozeparis
Charcoal Grilled Caraflex Cabbage from @norwichmeadowsfarm with Apple, Sunchokes and Pumpkin Seeds with a Red Cabbage Jus. 📷: @davidescalante
THE savarin à l’armagnac, pomme verte et marrons... designed by @whittlekirk pour Jòia @restauranthelenedarrozeparis et @boucheron #sicestpaslebonheurcayressemble
Dîner avec vue... merci @boucheron pour votre confiance
Dîner avec vue sur la plus parisienne des places... @boucheron merci pour votre confiance... #placevendome #sicestpaslebonheurcayressemble
🔥 katsuo  otsumami 👌🏼- Insane neta  outstanding sushi from chef @masamichiamamoto 🙏 @little_meg_siu_meg  best 🍣 partner & 🍧 master 🙇  #sansho 👨
Today was all about the kids @DBTavern! There were so many great gifts donated at our annual #toysfortots Event. Everyone left with full bellies and warm hearts. #chewdoin for the holidays?
Room for improvement. Great take off. Wobbly dismount & synchronization. Not their best performance: 7.8/10 Need to tighten up the routine if they are gonna make the Tokyo 2020 Summer Olympics
PSA: everything is better here  #nofilter #焼肉
New menu new season new ideas .. starts tomorrow... let’s see if within next 3 months u can Experience this change .. #gaggan #asias50best #worlds50best #hugmeismelllikecurry
For this new episode of @davechangshow I talked to the podfather @sptguy33 about the food trends of 2018. I didn’t expect to discuss economics so much but it’s a major factor in our industry and will continue to be so. We also got to talk about our favorite meals of the year. @faviken @spoonbyh @unapizzanapoletana and @rodneyscottsbbq were some of the best for me. Listen at the link in my bio. @ringer @majordomomedia
From the test kitchen: baby jelly fish salad
This is our culinary future in America, and to see how far we’ve come is extraordinary. Congratulations to all competing in @mentorbkb Young Chefs and Commis Competition. #mentoryoungchefs
À Jòia on fait nous-mêmes nos saucisses... #joia #joiaparhelenedarroze #sicestpaslebonheurcayressemble
Les gaines sont passées... les socles pour le fourneau et les stations sont coulés... la cuisine du nouveau Assas commence à prendre forme... #sicestpasuneforteemotioncayressemble
Down the shore @DrifthouseDB, I had the pleasure of seeing @CrisSloanTV. Find out what we were up to on #restauranthunternj Tomorrow 12/13 on Verizon Fios1 8pm. (Channels 1 and 501) #chewdoin
I sort of flew all the way here for this...when I first lived in Japan in 1999. This was my breakfast, lunch and dinner. It’s the best ¥200 you can buy. One of the few times nostalgia isn’t wrong #uglydelicious
Pleasure sharing some of my dishes with @ElizabethNews12 from News 12 Long Island @TheGardenCityHotel. Check out my IG Story for the full segment, or watch me on @News12LI throughout the day.
Vacherin M’ont d’Or lovers... @helenedarrozeattheconnaught #sicestpaslebonheurcayressemble
This Christmas feeling in Mayfair... #nullepartailleurs #sicestpaslebonheurcayressemble
I think @kyliejavierashton & @_paulcarmichael have turned @momofukuseiobo into one of the great 🌎 dining experiences. Certainly worth a serious detour. It’s evolved into something so insanely fun and delicious. Sorry 🇺🇸 you had your chance with Paul... #reggaetondancehall  #caribbean  #uglydelicious 🇧🇧 🇦🇺
Last tasting for Christmas menus... capon, lobster and black truffle pie with Vin Jaune d’Arbois sauce... @helenedarrozeattheconnaught #sicestpaslebonheurcayressemble
Sorry to all of my Italian friends, but the best panettone I’ve ever tasted is here in Copenhagen made by some Brits and Americans at @hartbageri. It is simply the gold standard.
Sunday Supper @redsaltroom_kingbar  with a side of a LOBSTER Baked Potato! Great Shot by @eating_longisland 💯 #chewdoin
Ma douceur... Mon Monde... #loveyousomuch
🤗Hug 🤗 🤘Me 🤘 👳🏽‍♂️l👳🏽‍♂️ 👃Smell 👃 ❤️Like ❤️ 🍛Curry 🍛  And 🇰🇷 @crazypenne @ageha47 + team did it !!!! #chefchoi #gaggan #asias50best #worlds50best #hugmeismelllikecurry
@chefjeremyfox is a close friend and one of America’s best chefs. He makes the best tasting vegetables on the planet. But his success came at a huge personal cost. On this episode of @davechangshow I talked with Jeremy about mental health and how hard it is for chefs to find balance. We’re both still trying to process and articulate some of the stuff we’ve been through but I hope others can benefit from hearing what Jeremy has to say. Enjoy this first picture of us from 2009 and listen to the ep at the link in my bio. Apologies for talking too much! First photo from @chefjeremyfox Second photo by @justinchung. @ringer @majordomomedia
From the test kitchen: Sweet King crab in a sweet milk pancake
Thank you Governor Brown and First Lady Anne Gust Brown. It is a tremendous honor as a native Californian to be recognized by you and @thecamuseum. To my fellow inductees Joan Baez, Dr. Arlene Blum, Belva Davis, Ed Lee, Nancy McFadden, Fernando Valenzuela, and Robert Redford, I am further honored to be in your esteemed company. I owe my humblest appreciation for this award; an honor that further deepens my connection to the state that I call home. . To my team, I am truly grateful for all the hard work, commitment and dedication you put forth everyday to make our restaurants, bakeries and all other facets of our restaurant group! . #cahalloffame #12thclass #jerrybrown #annebrown #joanbaez #arleneblum #belvadavis #edlee #nancymcfadden #robertredford #fernandovalenzuela
‪Thank you to everyone who's been listening to @davechangshow as I figure out how to do this podcasting thing. @ApplePodcasts just named us one of the #bestof2018. What an honor 🙏 So crazy ‬
From the department of painstaking-work-that’s-ruined-with the-first-bite: pheasant salad
Announcing the next collaboration at Gaggan .. He is the most upcoming talent in Italy and world will soon be on his plate .. @ristorantelido84 Born in 1973, Bergamasco, he has in his curriculum the Albereta of Erbusco with Gualtiero Marchesi, Le Manoir aux Quat Saison with Raimond Blanc, La Grande Cascade in Paris, with Jean Louis, which is like saying Alain Ducasse, and the Villa Fiordaliso, Michelin star in Gardone Riviera, interspersed with incursions in various cuisines around Europe, and then in 2014 at Lido 84, again at Gardone RivieraRiccardo was named Chef of the Year 2017 by Identità Golose, thanks to his dedication to working with historic ingredients and exploring Italy’s culinary past. Riccardo’s dish of spaghettoni with butter and brewer’s yeast was once described by Alain Ducasse as the best dish he’s ever tasted. The regional differences and provenance of Italian cuisine is what Riccardo believes makes it one of the best in the world, and his food perfectly reflects the flavours of the land  surrounding Lido 84.  Dates: 17-18 January 2019 Location: Gaggan Lab  Reservation code : Lido84  Reservation by email only:  reservation@eatatgaggan.com 14 seats per round  #lido84 #riccardocamanini #asias50best #worlds50best
Welcome to The Surf Club Restaurant Art Basel! Keep the night colorful @surfclubrestaurant. Join us for late night dining. Reservations through 11:00pm and drinks at the bar until the late hour. #artbaselmiami #artbasel #thesurfclubrestaurant #surfclubmiamibeach #surfsupsince1930
Lunch is SERVED @DBTavern. Great shot by @marky_marc13! 💯
the big winter freeze is just around the corner. These herbs and flowers are some of the last standing #winteriscoming
Just another tough day at the office! Thanks @ToooMuchFood for capturing this shot of me @WoodpeckerbyDB! 📸
떡갈비 (dduk galbi) -  An old recipe of minced 🐄 short rib patties originally made for 🇰🇷 👑  @spoonbyh makes an outstanding version of 떡갈비 (one more reason, it’s my restaurant of the year! Hard to find places that make it all). I’ve had it before at places that serve it like a kebab on a beef rib bone instead of a skewer.  Perfect plating
Not all seafood are created equal
Got a few negative comments because I added MSG to my 🍿 Nobody says they get headaches from ranch dressing 🇺🇸 #spreadthegospel #uglydelicious
Happy 4th birthday 🎂 @momo_seve!! @inourhandsrescue said you were probably born right after 🦃 day. You are gonna be a big brother this year ❤️ @graceseo
’Tis the season for family, friends and good eats! Now thru Monday, 11/26 receive 15% off all giftcards @DBTavern! Head to their page and Use Code: DBGIFT2018 when you order online.
Don’t we look similar ?  Mexican hero !! Also part of @chefstablenetflix season 2 and we both have similar attitudes to food, we almost same age and his kitchen and ours in bangkok so similar  Thanks 🙏 @enriqueolveraf for allowing us to take over ur kitchen hope u repeat this in bkk  #pujol #asias50best #latinamericas50best #world50best
Giving thanks. It’s impossible for me to stand at the pass without feeling grateful for the bounty in my life and for all the opportunities I’ve been afforded. I am grateful for my many friends and mentors, and for our wonderful staff, many of whom are working today. You embrace our culture, philosophies and standards beyond my wildest dreams. . I am grateful for the guests who have supported throughout the years, and who continue to do so today. I am grateful for my brother, Joseph Keller, and Chef Roland Henin, who taught me so much in the kitchen. For my father who taught me many life lessons. For my mother, Betty, who worked a full-time job while raising five children on her own, and whose meals live on among my fondest culinary memories. I feel grateful for Laura Cunningham who has been such an enormous part of my life and my success. . At this time of giving thanks, I am especially grateful to our team members who are spending the day volunteering, giving back to our veterans and to survivors of the Camp and Woolsey fires. Thank you. You embody how our restaurants can nourish our communities. . Wherever you are this Thanksgiving, and however you choose to celebrate, may your day be filled with warmth, great friends and good food.
Happiness bean-to-bar. There are so many different ways I enjoy chocolate and I hope our chocolate does the same for you. We partnered with @chefsfeed to share with you the story of @kellermannichocolate – an innovative approach to making chocolate that’s hand-crafted in the Napa Valley by chocolatier Chi Bui. I think you’ll find it complex, velvety and delicious. When you purchase one of our bars before the end of the year, you’ll be entered to win a trip to the Napa Valley, dinner for 2 @_TFL_ and a tour of our factory. Good luck to all you chocolate devotees! (Link in bio). #kplusm #beantobarchocolate #napavalleychocolate #goodforthebodygoodforthesoul
If you still need to get your Thanksgivin’ fixings tomorrow, join us @DrifthouseDB on the shore! Still have a few reservations available! #chewdoin
Born in St. Petersburg, Russia, Anton Denisenko began his hospitality career at French fine dining restaurants Garçon and Lumiere before moving to Paris to join the team at L’Atelier de Joël Robuchon Saint Germain in Paris in 2011. Two years ago, he moved to California to realize his dream of working in a new dimension of hospitality. As he says, “@_TFL_ was the only choice, nothing else would do.” Anton is a welcome addition to our multinational team representing over 20 countries. . “I was still living in Paris when I heard about a job opportunity at The French Laundry.  I had my meeting with Chef Keller at the Charles de Gaulle airport. My first day was pure perfection: flawless execution of service and custom experiences for every single guest who walked through the Blue Door. Chef Keller has created a very special culture: one of happiness with a diverse team working together seamlessly to create the most unforgettable culinary experience for every guest. I still feel butterflies in my stomach to this day. . This culture resonates with my personality because of my passion to find beauty in everything and everyone.  I believe that life is too short not to be elegant every moment. Style—elegance, chic à-la-Française, minimalism—has been an integral part of my life for years. . There is an environment of respect, authenticity, and elegance without stuffiness; a beautiful atmosphere, not only for the guests, but for the staff as well. When you, as a team member, feel special and supported by all your colleagues in the kitchen and in the dining room from beginning to end, acting as One, like family, that is extraordinary, and it is something I’ve never experienced before in all my years in hospitality. . For me, the culture extends beyond offering our guests the best ingredients, but also to authentic personalities from every single employee, from porter to manager. This is priceless. That is the best experience:  People for people.”
Lots of fun last Sunday on @FoxandFriends! Chattin’ about carving turkeys on Thanksgiving and how to kick your dinner up a notch! Check out the full segment on my IG Story. Safe Travels this week everybody!
The forest season it not only about game meats and mushrooms. Here’s a beetle serving from the menu. Its skeleton is made (mostly) from blackberry, while the inside is filled with (mostly) flowers.
@instrumentofintuition captured my #chewdoin face pretty good. How are you spending Thanksgiving this year? If you need a last minute spot, my properties still have some availability!
These picture are like block of memories we opened kitchen on 22 November 2010 .. time passes so fast so quick.. but memories remain  2013 we started pushing boundaries started to “Looking for a sign of life Looking for something help me burn out bright looking for a complication.. “.. (foo fighter) 2014-15 We climbed @theworlds50best mountain and topped the Asia50best.. for the first time .. then we had a crisis some left us some joined us we rattled a little but then we took best decision of my life .. not to open another Gaggan rather invest back to existing place and .. 2016 August we opened our lab.. my new arena .. same year @chefstablenetflix @thisisdavidgelb Completely changed my status forever .. from then we have been consistent with our success  Since then indian food status has changed, finally we made sure  1.3 billion people’s food is among the top of world  2018 we got 2 ⭐️⭐️ from first @michelinguide Launch .. repeat that this year .. many will say why not 3 ? (does it matter !! Did they have an Indian from India inspecting me to really understand what we changed)  Anyways the only criticism I had was I travel a lot !! 😤 yes it’s true but I if i didn’t I wouldn’t have been cooking the way we are cooking thinking and changing the meaning of my life as a chef !! How would I get inspired .. But but but .. 2019 feb onward I have decided that until I close I won’t ever cook outside my kitchens (exception of Gohgan) until we close Gaggan which is 30June 2020 .. This is why the pop ups I did in this year were and the ones I will do are the last time I cook outside Gaggan as Gaggan .. My partners shareholders are some of the best people who I know they invested me when I had a dream and nothing else .. so 2019 is my last year my last year in 50 best last year in #asias50best and last year in worlds50best whatever the ranking if we make it to the list will be my farewell as Gaggan .. oh and I forgot to mention @goh_f The guy who
• It’s a cold and bleak late Sunday afternoon in Copenhagen. It’s mid winter, dark and freezing. I’m pounding the pedals of my old rusty bike as I eye a person in front of me. I see the silhouette of someone carrying a take away pizza. “Hi chef” garima shorts out, shying away from me, as if she’s been caught doing something wrong. “Hi Garima, enjoy your Sunday” I shout back “and your pizza;)” It was that weekend that I had decided to ask Garima if she wanted to be a souschef at noma. She’d done a solid two years as a chef de partie and simply done amazing on all accounts. So the following week we organized a meeting and I enthusiastically told her about my plan.... Well to cut a long story short  Garima, didn’t take the job. And now she’s just become THE FIRST INDIAN WOMAN TO GET A MICHELIN STAR!!! I’m sorry for shouting but I’m just so happy for her and her team. Please Instagram friends, you should follow her. @arorgarima And send her messages to congratulate her. Well done Garima. We miss you in Copenhagen. You’re a legend!
ST. LOUIS, I’M HERE! Excited to announce my newest restaurant, @GrandTavernSTL at the @AngdadHotel!! It wouldn’t be a DB restaurant without some of my signature dishes, but I’m also adding a twist on some of the famous St. Louis favorites including the gooey butter cake (donuts). Open daily for breakfast, lunch and dinner. #chewdoin
Winter cold is setting in here in Copenhagen, but our edible garden still blooms bright
Had such a blast at tonight’s Grand Opening Party for @DBTavern! Thanks to all my friends & fam that joined me this evening. Really excited about this one! #chewdoin
@arorgarima the first Indian 🇮🇳 women to win a star ⭐️ Michelin .. congrats this is the beginning .. only .. 🎊 @restaurant_gaa  #gaa #michelinbkk2019 #gaggan #suhring
Feelin’ CRABBY tonight! 🦀 Here’s a shot of my signature Pretzel Crusted Crab Cake with orange tomato marmalade & old bay aioli @redsaltroom_kingbar in the @gardencityhotel! #chewdoin for dinner?
Veterans, Thank you for your sacrifice and service today, and every day. #veteransday
Gohgan X .. theme : onsen / Oita  Finally we have our dolls  Location : Umitamago Aquarium  Menu: just finished  Team: people tagged  See you tomorrow ... #gohganx #asias50best #worlds50best #lamaisondelanaturegoh #gaggan #miharatofutenbkk
Haven’t had a chance to stop by @DBTavern yet? Come on by! Here’s 15% off your full check that can be used multiple times now through November 21st. Just show this post to your wait staff.
The swastika as a character 卐 is a geometrical figure and an ancient religion, it was a symbol of auspiciousness and good luck until the 1930s, when it was twisted and then it became a symbol of evil, inhuman faith. The name swastika comes from Sanskrit pronounced swastika in Sanskrit and swastik in Hindi and other languages denotes "conducive to well being or auspicious". In Hinduism, the clockwise symbol is called swastika, symbolizing (sun), prosperity and good luck  Wishing you all happy Diwali ... who ever you are what ever ur religion whatever color u belong let good luck good food and good times touch you life and real happiness of people around you .. 🕌⛪️💒🕍🕋☮️🕉☯️✡️🔯✝️☪️🛐🕎 #happydiwali #gaggan #gaa #miharatofutenbkk #meatlicious #suhring #asias50best #world50best
Toasted Rice Panna Cotta with @regiisova Golden Ossetra Caviar, Sesame, and Green Apple
Fish 🐠 granola  Made with sea bass  Corn starch to bind  Nuts berries Dried fruits  And cream cheese to complete. This dish is a result of an accident  @pjoao20 and I were fryin this fish and forgot in a oil until it became so crispy flaky that it was almost like a fish crumbs luckily the oil was not very hot so it kind of helped the texture  Then after lot of research we figured out the best way to create fish crumb is from first steaming the fish and then squeeze the water out and then slowly flake it and fry in medium to high temperature to give a perfect golden color texture .. although this was in the previous menu but hardly anyone one who ate could realize it as fish everyone thought it’s cereal bar or granola bar .. soon will sell them in 7/11 near you hahahaha 😈.. #worlds50best #asias50best #gaggan #fishgranola #hugmeismelllikecurry #michelinbkk #gaa #meatlicious #miharatofutenbkk #suhring #wetbkk
@germanmartitegui and our team what do we have in common ?? he is from Argentina and I am from India probably nothing except both our countries wear blue in sports and both our countries have corruption in politics  But there is revolution happening here the evolution of having a Argentine meal without meat being a subject.. The eye opener of this worlds cuisine and ingredients will be the highlight of our cooking here using their products to our advantage  We crossed the planet and the chef welcomes us saying “mi casa tu casa “ (my home ur home) and then our teams become one for the time we are here  I love the humility and humbleness of this chef who dedicated his restaurant his guest and his space and team for our gig  Thank you chef for letting us in and hope to repeat the same in Bangkok And guys the next big thing in cuisine is gonna happen in this part of the world the rebels are doing an incredible job especially in these troubles economic times they are fighting the battle to sustain fine dining  #worlds50best #latam50best #asias50best #tegui #gaggan #onelasttimethenitsover #argentina🇦🇷
Pleased to be partnering with Henry Liu @CangshanCutlery to begin a new chapter in the world of cutlery. They are known for "beautiful function" and I couldn't agree more. #cangshan #cangshanknife #cangshancutlery #beautifulfunction
Sincèrement... cela n’y ressemblait pas... c’était juste le bonheur... comme on le veut, comme on le souhaite... évident, simple, voluptueux... saucisses, purée, un jus à la moutarde façon English le tout fait maison... #joia #joiaparhelenedarroze #sicestpaslebonheurcayressemble @restauranthelenedarrozeparis
Join me for a cookbook signing and Holiday Pop-Up at @finessethestore_com, December 14th, 1-3pm. Load up on all your Christmas gifts for your favorite food-lovers. #happyholidays
Good night from @theconnaught Christmas tree created by Sir Michael Craig-Martin...
Which one would order? Sea cucumber, hermit crab, horse mussel, sea snail or the sea urchin in the middle
Seafood: from top, mahogany clam, Venus clams, razor clams,  sweet water cockles, soft shells (it’s not geoduck) and Norwegian cockles.
Ending this rainy Monday with a little Surf n Turf @woodpeckerbydb 🍖 Dry-Aged Pork Prime Rib, clams casino style. 📸: @jeaniuseats
I am honored to announce my second @masterclass, which is focused on the essential techniques for preparing meats, stocks, and sauces. We’ll continue to build a foundation of cooking skills that will enable you to cook meats with precision - without relying on a recipe. Join me at link in bio. #masterclass
Happy birthday @arorgarima 🎂  Many times in family we have differences and then we have bad times too but today let me tell u a brave story. This  story is of brave girl who never gave up .. never left .. never lost patience .. I personally is guilty for ridiculing her and  trying to force my cooking knowledge .. I am sorry for being me .. But let me tell u other side of the story  During our bad times Many people around us created more differences between us using divide and rule, Some so called space monkeys gastro 🥜 made so many stories out of it.. complete bullshit 😤 @arorgarima is a like my daughter.. before all this happened we had the best times together stealing each other’s food .. and so many good times  Thank God !! All this is over and we had a fresh start earlier this year and in last few months we are back together .. Her food is really her persona and she is cooking and not wearing heals ..... she is in her kitchen with her team taking everyday as a new challenge many have back stabbed her and she still Continues her mission  She has really matured from a cook to a chef and owner and and finally I can say she and her food is so good and incredible  let me alarm 🚨 u she will take over the Gastronomy scene in bangkok soon, success will touch her glory and she will be so famous and @restaurant_gaa rocks and will rock so another sad news for our haters .. gastromonkeys we are back together stronger better faster !!! We were family we are family and we will be family .. #asias50best #worlds50best #gaa #gaggan #garimaarora
One of my best meals I had in recent times @andreas_caminada u really have inspired me fantastic!! #worlds50best #schauensteinschloss #andreascaminada
I would like to nominate the person who created the baked 🦐 chip for @nobelprize_org in science. They said it couldn’t be done.  #msgforever