Chef Magnus Nilsson at Faviken, August 2012. Photo: Ginger Hucknall

Chef Magnus Nilsson at Faviken, August 2012. Photo: Ginger Hucknall

UK-based Restaurant Magazine released its San Pellegrino sponsored The World’s 50 Best Restaurants list on April 29, as well as its ancillary list of the Top 51-100 places to grab a meal around the world. As it happens, GFR has interviewed many of the chefs on the two lists, at home or abroad. And we hung out, strictly off the record at Terroir, with a few that we never sat down to properly interview like Attica’s Ben Shewry (#21) and Manresa’s David Kinch (#51). We even interviewed Joe Warwick, who was editor at Restaurant when they launched the list. Here is a thinly disguised exercise in shameless name dropping in the form of a list of the chefs from the top 100 restaurants in the world who’ve shared some of their wisdom with Jamie Drummond, correspondent Joanne Wong and me over the years…

#2 – René Redzepi, Noma, Copenhagen, Denmark
I wrote about my lunch with Redzepi at Edulis in Toronto a few weeks ago here.

#3 – Massimo Bottura, Osteria Francescana, Modena, Italy
In between tasting the wines of Emili-Romagna, Jamie interviewed Bottura at his restaurant last autumn here.

#5 – Daniel Humm, Eleven Madison Park, New York, United States
I taped an interview with Daniel Humm when he was in Toronto last December here.

#29 – Daniel Boulud, Daniel, New York, United States
Joanne Wong captured this interview with Daniel Boulud in Toronto just as he was about to launch Café Boulud last summer here.

#34 – Magnus Nilsson, Faviken, Jarpen, Sweden
Jamie documented his late summer meal at Faviken and snagged this interview with Magnus Nilsson here.

#71 – Fergus Henderson, St. John, London, United Kingdom
Jamie first met and interviewed Fergus Henderson in the early days of GFR in May of 2010 here.

#72 – Kobe Desmarault, In De Wulf, Dranouter, Belgium
Arlene Stein and I spoke to Kobe Desmarault last March in anticipation of his visit for Terroir here.

Hmmm… I just realized that all of Jamie’s interviews take place in the top restaurant after he’d had a meal… I am going to have to take a few pointers from the man.

Malcolm Jolley is a founding editor of Good Food Revolution and Executive Director of Good Food Media, the not-for-profit corporation which publishes it. Follow him at