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Bonus Scran - Scottish actor James Cosmo's 'Storyman' whisky and entertaining tales
Bonus Scran - Scottish actor James Cosmo's 'Storyman' whisky and entertaining tales

Scotsman

timea day ago

  • Entertainment
  • Scotsman

Bonus Scran - Scottish actor James Cosmo's 'Storyman' whisky and entertaining tales

On this special partner episode of Scran I am joined by legendary Scottish actor James Cosmo. In recent years James has worked alongside ⁠Annandale Distillery⁠ to create a blended whisky. '⁠Storyman⁠' is named in honour of James, and for his reputation as a great raconteur, which you'll become very aware of in this podcast! I chatted to James about his great passions; acting, whisky and food. He shares memories from his days working on the cinematic giant that was Braveheart, including a story about coincidence that is hard to believe. Picture: Colin Tennant I hear more about the process for developing his blend, working alongside the master blenders at Annandale. James gets very animated when asked about his passion for cooking - in fact, he might call it an obsession. You can find out more about Storyman and Annandale Distillery by visiting their website.⁠ Tours of the distillery⁠ run every day of the week from 10am until 4pm. Each tour includes up to five drams including a taste of James' blend Storyman'. Listen to the episode in full Get in touch We'd love to hear from you for the next season's episodes. Scran season 8: Michelin Stars with chefs Rodney Wages and Stuart Ralston Scran season 8: Sampling Arran's food and drink delights If you have an opinion about anything we discuss, get in touch with your comments. Drop us a message on the Scotsman Food and Drink Facebook page, or contact me on Twitter @RosalindErskine or via email using Scran season 8: Julie Lin on authentic fusion cooking, family and her first cookbook Sama Sama Scran is available from all of your favourite podcast providers, including Apple Podcasts and Spotify. If you like what you hear, please hit subscribe to never miss an episode - and leave us a rating and review. It helps others discover the show and we really like to hear your feedback. Scran season 8: The challenge with Scottish scallops Scran season 8: Glasgow's love affair with tea Scran season 8 - Discovering food and drink in Angus Scran season 8: A preview of the Campbeltown Malts Festival with Glen Scotia and Springbank If you want to know more about food and drink in Scotland, then why not subscribe to our newsletter?

Why Providence's Third Michelin Star Matters (And Doesn't Matter) In Los Angeles
Why Providence's Third Michelin Star Matters (And Doesn't Matter) In Los Angeles

Forbes

time2 days ago

  • Business
  • Forbes

Why Providence's Third Michelin Star Matters (And Doesn't Matter) In Los Angeles

On the milestone of its 20th anniversary, Providence last night received three Michelin stars in the California section of the 2025 Michelin and retained its Green Michelin Sta. Providence/John Troxell What difference does a single Michelin star make? For Michael Cimarusti, it's almost certainly somewhere between nothing and everything. Nothing because for most of his impeccable run at the restaurant Providence in Los Angeles—searing the finest fish to glistening perfection, coaxing layers of depth from an uni custard—Michelin wasn't even registering the work. The organization didn't begin handing out stars in Los Angeles until 2008. That's when they gave Cimarusti his first star for 'contemporary seafood tasting menus' that 'showcase pristine, often wild-caught product treated with classical French finesse.' He received a second star the following year and rode out the next eight when Michelin stopped publishing its Los Angeles guide entirely and no ratings were issued. But then Cimarusti was back with two stars in 2019, 2021, 2022, 2023, 2024—almost like it was nothing. But getting three stars last night must have felt like everything. It's Providence's 20th anniversary. It's after a pandemic, after the fires, after the economic gauntlet that has scattered so many fine-dining institutions here and beyond. And yet there was Cimarusti, steady and stunned, walking to the stage in Sacramento with longtime business partner Donato Poto, hugging the Michelin Man as the crowd rose in applause. "To be recognized with three Michelin stars in our 20th year is an extraordinary honor – one that reflects the tireless passion, precision, and integrity of our entire team,' Chef-Owner Michael Cimarusti said in a statement. 'This moment is a tribute to every person who has contributed to Providence's evolution, anchored by our unwavering commitment to sustainability, hospitality, and the pursuit of culinary excellence." Providence/Daniel Collopy According to Michelin, his cuisine has 'grown even more impressive over the years'—an evolution that now places Providence among the best restaurants in the world. 'At no point during the meal will you doubt its impeccable quality, especially while savoring dishes such as a tart of lobster mousse and box crab set in a crab beurre blanc, or roasted monkfish with cauliflower and shaved black truffles. Longstanding signatures like the soft-poached egg with uni and breadcrumbs or salt-roasted Santa Barbara spot prawns make for luxurious add-ons.' For a city long defined by its distance from Europe's fine-dining canon, three stars is its own kind of arrival. But for Providence, and for Cimarusti, it's less a reinvention than a confirmation. An anonymous Michelin inspector told the Los Angeles Times that Cimarusti 'is very passionate, serious and focused as he has been doing wonderful work over the years, recently reaching an inflection point which was made evident in our meals this year.' But the truth is, it's the world catching up to the brilliance that's been flickering in Cimarusti's kitchen all along. If you haven't seen it, here's the full list of Michelin stars in Southern California as of last night: Three Stars Providence Somni Two Stars Hayato Mélisse Vespertine One Star 715 Bell's Camphor Caruso's Citrin Gucci Osteria da Massimo Bottura Gwen Heritage Holbox Kali Kato Knife Pleat Meteora Morihiro Mori Nozomi N/Naka Nozawa Bar Orsa & Winston Osteria Mozza Pasta Bar Rebel Omakase The Restaurant at Justin Restaurant Ki Shibumi Shin Sushi Silver Omakase Six Test Kitchen Sushi Inaba Restaurant Sushi Kaneyoshi Uka at Japan House Providence is located at 5955 Melrose Ave, Los Angeles, CA 90038. Good luck getting a reservation now.

California Gets 9 New Michelin-Starred Restaurants For 2025
California Gets 9 New Michelin-Starred Restaurants For 2025

Forbes

time2 days ago

  • Entertainment
  • Forbes

California Gets 9 New Michelin-Starred Restaurants For 2025

Providence Restaurant in Hollywood joins the elite three stars list in Southern California. Daniel Collopy A new group of talented chefs have joined the elite class of Michelin-starred restaurants in California. Known worldwide as the pinnacle of achievement for chefs, the Michelin stars are widely revered by culinary experts and enthusiasts alike. This week, the Michelin Guide California 2025 was unveiled, spotlighting nine newly starred restaurants across the state. Among the most notable highlights: Providence in Hollywood earned its coveted third star, while Somni in West Hollywood made a stunning debut with Three Stars—a rare and remarkable feat. Other major honors include Enclos in Sonoma receiving Two Stars, and Kiln in San Francisco rising from One to Two Stars. Five new restaurants were also awarded One Star, bringing California's total to 65 starred establishments. The guide now showcases 548 restaurants representing 55 different cuisine types. According to Michelin, each starred restaurant was rigorously evaluated by their anonymous inspectors, who assess the quality of ingredients, mastery of techniques, flavor harmony, the chef's style, and consistency across the entire menu. Here are the newly honored Michelin-starred restaurants—along with inspector notes for each: Three MICHELIN Stars Providence Restaurant in Hollywood John Troxell Chef Michael Cimarusti of Providence Restaurant in Hollywood John Troxell 'As has been the case since opening in 2005, purity and precision are the underpinnings of Chef Michael Cimarusti's California cooking; and his cuisine has grown even more impressive over the years. The tasting menu blends classic technique with a modern sensibility, global inspiration, and sources the freshest and most sustainable seafood, often wild-caught from American waters. At no point during the meal will you doubt its impeccable quality, especially while savoring dishes such as a tart of lobster mousse and box crab set in a crab beurre blanc, or roasted monkfish with cauliflower and shaved black truffles. Longstanding signatures like the soft-poached egg with uni and breadcrumbs or salt-roasted Santa Barbara spot prawns make for luxurious add-ons.' (5955 Melrose Ave., Hollywood) Somni Restaurant in West Hollywood Jill Paider Outdoor dining at Somni in West Hollywood Christina Gandolfo Somni (West Hollywood) 'Chef Aitor Zabala and his dedicated team have awakened Somni, or "dream" from a long sleep and have fashioned this revamped iteration as a distinctly personal and unique dining experience. Tucked away just off Santa Monica Blvd., the dining room's soothing, creamy palette with light wood and glass is marked by a colorful bull's head from the original spot, hinting at the Spanish-inflected cuisine. A procession of small bites is meticulously arranged and endlessly creative, sating diners with an abundance of rich flavors and textural interplay (think mussel escabeche, gazpacho, or the iconic shiso tartare tempura). All the while, the kitchen and service teams are in lockstep as they create and serve these arresting dishes.' (9045 Nemo St., West Hollywood) Two MICHELIN Stars Enclos Restaurant in Sonoma awarded two stars Adahlia Cole Enclos (Sonoma) 'Concealed inside an 1880 Victorian on the Stone Edge Farm Winery property, once inside this glittering workshop, guests enter a rarified realm. An opulent tasting menu marries global flavors, refined technique, and exceptional ingredients, including produce sourced from their two farms, all shot through with subtle nods to Chef Brian Limoges's New England roots. Take, for example, a clever "lobster roll" croustade made up of spiny lobster tartare in a crisp shell, or a clam chawanmushi that subtly evokes the flavor of chowder. The fireworks continue through to dessert, where a breathtaking sorrel ice cream is decorated with edible leaves flavored with makrut lime and pomegranate. All the while, diners will find the staff effortlessly charming, making the experience all the more magical.' (139 E. Napa St., Sonoma) Kiln Restaurant in San Francisco Jesse Cudworth Kiln (San Francisco) 'Industry veterans Chef John Wesley and general manager Julianna Yang have combined their talents at Kiln, where the warehouse space is warmed by personable service and the kitchen delivers artful creations. The tasting menu leans Nordic, highlighting preservation techniques like curing, drying and fermentation in dishes whose simplicity is belied by intricate techniques and compelling flavor combinations. The creative energy is consistent throughout the meal, offering plenty to impress guests. Opening snacks like a crispy curlicue of puffed beef tendon captures this ethos, while others, like a squab breast lacquered with burnt honey and served with a truffled jus, display a classical bent.' (149 Fell St., San Francisco) One MICHELIN Star Lilo in Carlsbad Elodie Bost Lilo (Carlsbad) 'Good things often come in small packages, and it's certainly true of Lilo, where guests are welcomed to a moveable feast beginning on the heated patio with an array of small bites before moving into the petite dining room. Chef Eric Bost and his team take clear pride in providing an extra level of care in their dishes, evidenced in plates like dry-aged Japanese kinmedai paired with a ragout of geoduck and bone marrow or 40-day dry-aged beef ribeye with preserved gurumelo mushrooms, seaweed, and bordelaise. Halfway through, the dishes shift from savory to sweet for a one-off orgeat ice cream topped with celery root bushi and Ossetra cavia, and later concludes with a myriad of desserts like sweet cream gelato topped with hoja santa and finger lime.' (2571 Roosevelt St., Carlsbad) Mori Nozomi in Los Angeles Lalo Mori Nozomi (Los Angeles) 'Chef Nozomi Mori's sushi counter stands apart from the pack, both for its excellent sushi and for its hospitable staff in the front and back of house. Plan in advance to visit this special spot, where there are just eight seats at the wood counter. While the fish is flown in several times a week from Japan, local, seasonal produce is worked into nearly every dish. Even the smallest details matter here, as evidenced by the Japanese ice imported for use in their five-course tea pairing. Begin with a number of dishes, like chawanmushi with gingko nuts, before enjoying the well-executed nigiri. Mochi accompanied by matcha prepared by the chef herself is an elegant final act.' (11500 W. Pico Blvd., Los Angeles) Restaurant Ki in Los Angeles Kohada Kaijin Restaurant Ki (Los Angeles) 'You'll need to read the instructions sent ahead of time to find the entrance to Chef Ki Kim's restaurant, but any navigation woes are quickly put to rest once you're inside this ten-seat spot. The contemporary Korean tasting menu pulls in global influences, and meals begin with a few bites such as shirako gimbap, a shell filled with truffle rice and diced kimchi, or crispy, tender octopus in a creamy sauce with octopus head and gochujang. Charred sugar snap peas with stillhead trout roe and tuna or creamy pasta made with perilla seed and topped with fresh winter truffle display a creative flair. Main dishes include the likes of barbecue roasted squab with foie gras sauce, and 45-day dry-aged dairy cow with golden beet jus and Korean bone broth. A mushroom ice cream sandwich seals the deal.' (111 San Pedro St., Los Angeles) Silvers Omakase in Santa Barbara Ryan Mayo Silvers Omakase (Santa Barbara) 'With just a handful of seats and a small staff, this omakase from Chef Lennon Silvers Lee is ever-changing. Some things change daily, while others change weekly, but one thing you can always expect is well-executed dishes made with rice from Japan that is milled in house, and fish that is sourced both locally and from Japan and then dry aged. Arrive early and enjoy a glass of sparkling wine before being called in, as all guests are seated and served at the same time. Enjoy one or two small dishes before a parade of nigiri, which may include hamachi, shima aji, as well as bluefin tuna. Their uni rice is deliciously mixed with wasabi and topped with masago arare for a bit of crunch, marking the end of the savory dishes before a dessert of sorbet made in house.' (224 Helena Ave., Santa Barbara) Sun Moon Studio in Oakland Gabrielle Lurie Sun Moon Studio (Oakland) 'A slightly clandestine air still prevails outside this inconspicuous little spot, but the secret is out: the handful of seats inside are hotly in demand. Chefs Alan Hsu and Sarah Cooper have both worked in some of the country's most celebrated kitchens, but here channel their talents on a more intimate scale. Their shared vision emerges in a mercurial seasonal tasting menu that dutifully celebrates the wealth of Californian ingredients, spanning squab to rockfish and wild mushrooms to citrus. The style is pared down and technically precise, letting products shine while adding a spark of personality, as in Dungeness crab with yuzu kosho butter, perched over silken tofu. Baked items like savory egg tarts with salmon roe, or steamed brioche buns enclosing Taiwanese sausage, are highlights.' (1940 Union St., Ste. 21, Oakland) Michelin Young Chef Award went to Ki Kim at Restaurant Ki Michelin Guide Special Awards Other awards handed out include: Exceptional Cocktails Award to the bar team of Eylan in Menlo Park in Menlo Park Sommelier Award to Chris Barnum-Dann at Localis in Sacramento at in Sacramento Outstanding Service Award to Nick Peyton at Cyrus in Geyserville at in Geyserville The coveted Young Chef Award sponsored by Sysco went to Ki Kim at Restaurant Ki in Los Angeles Here is the complete updated 2025 list of all Michelin-starred restaurants in California: 3 STARS (8) Addison (San Diego) Atelier Crenn (San Francisco) Benu (San Francisco) *Providence (Hollywood) Quince (San Francisco) Single Thread (Healdsburg) *Somni (West Hollywood) The French Laundry (Yountville) 2 STARS (14) Acquerello (San Francisco) Aubergine (Carmel by the Sea) Birdsong (San Francisco) Californios (San Francisco) Commis (Oakland) *Enclos (Sonoma) Harbor House (Elk) Hayato (Los Angeles) *Kiln (San Francisco) Lazy Bear (San Francisco) Mélisse (Santa Monica) Saison (San Francisco) Son's & Daughters (San Francisco) Vespertine (Culver City) 1 STAR (65) 7 Adams (San Francisco) 715 (Los Angeles) Angler SF (San Francisco) Auberge du Soleil (Rutherford) Auro (Calistoga) Bell's (Los Alamos) Camphor (Los Angeles) Caruso's (Montecito) Chez Noir (Carmel by the Sea) Citrin (Santa Monica) Cyrus (Geyserville) Gucci Osteria da Massimo Bottura (Beverly Hills) Gwen (Los Angeles) Heritage (Long Beach) Hilda and Jesse (San Francisco) Holbox (Los Angeles) Jeune et Jolie (Carlsbad) Kali (Hollywood) Kato (Los Angeles) Kenzo (Napa) Kin Khao (San Francisco) Knife Pleat (Costa Mesa) Le Comptoir at Bar Crenn (San Francisco) *Lilo (Carlsbad) Localis (Sacramento) Madcap (San Enselmo) Meteora (Los Angeles) Mister Jiu's (San Francisco) *Mori Nozomi (Los Angeles) Morihiro (Los Angeles) n/naka (Los Angeles) Nari (San Francisco) Niku Steakhouse (San Francisco) Nisei (San Francisco) Nozawa Bar (Beverly Hills) O' By Claude Le Tohic (San Francisco) Orsa & Winston (Los Angeles) Osteria Mozza (Los Angeles) Pasta|Bar (Encino) Plumed Horse (Saratoga) Press (Saint Helena) Protégé (Palo Alto) R|O-Rebel Omakase (Laguna Beach) *Restaurant Ki (Los Angeles) San Ho Won (San Francisco) Selby's (Atherton) Shibumi (Los Angeles) Shin Sushi (Encino) *Silvers Omakase (Santa Barbara) Six Test Kitchen (Paso Robles) Soichi (San Diego) Sorrel (San Francisco) Ssal (San Francisco) State Bird Provisions (San Francisco) *Sun Moon Studio (Oakland) Sushi Inaba (Torrance) Sushi Kaneyoshi (Los Angeles) The Kitchen (Sacramento) The Progress (San Francisco) The Restaurant at JUSTIN (Paso Robles) The Shota (San Francisco) The Village Pub (Woodside) Uka (Los Angeles) Valle (Oceanside) Wakuriya (San Mateo) MORE FROM FORBES Forbes These Are The 12 Best Chefs In America For 2025 Honored With James Beard Awards By Jim Dobson Forbes The 16 Most Beautiful Restaurants In The World, According To Prix Versailles By Jim Dobson Michelin-starred restaurants

Behind The Scenes At Thomas Keller's Per Se
Behind The Scenes At Thomas Keller's Per Se

Forbes

time3 days ago

  • Entertainment
  • Forbes

Behind The Scenes At Thomas Keller's Per Se

Top Chefs: Per Se founder Thomas Keller and chef de cuisine Chad Palagi oversee the restaurant's ... More kitchen. Perched on the top floor of the Deutsche Bank Center in Manhattan's Columbus Circle, Per Se—helmed by world-renowned chef and TKRG founder Thomas Keller—received a glowing commendation from The New York Times' Frank Bruni soon after it opened in 2004, collecting countless accolades in the years that followed. Keller's urban rendition of The French Laundry, the upscale eatery has been awarded three Michelin stars every year since 2006, cementing its reputation as one of New York City's top spots for fine dining. But in recent years, critics have deemed it out of reach and out of touch, often pointing to its dated decor and eye-watering prices, which include $925 per person for the extended Chef's Tasting—a cost, some may argue, that only the top one percent can stomach. Despite generating mixed reviews and battling an unsavory lawsuit filed by a former staffer (which was initially dismissed and ultimately settled), Per Se has managed to maintain a stable of loyal employees, with more than a quarter of its 112-person team having worked at the restaurant for over five years. It's a noteworthy achievement given the industry's notoriously high turnover rate, which has averaged 79.6% since 2013, chiefly due to workers fed up with limited upward mobility, poor benefits, and low appreciation. 'When I first started at Per Se, I didn't imagine I would be here for more than a decade,' says Kimberly Suzuka, who met her husband while working at The French Laundry before transitioning to its East Coast satellite. In 2018, the Culinary Institute of America graduate, who began as Per Se's lead host and later served as its culinary liaison, was promoted to her current title of guest relations manager—a position made just for her. 'When a role is created for you specifically, you don't take that lightly,' she insists, crediting her professional success to TKRG's culture of promoting guidance and education. Catching Fire: Since joining the Per Se team in 2014, Kimberly Suzuka (center) has quickly climbed ... More up the ladder. Executive pastry chef Elaine Smyth—who started her journey at Per Se as a humble chef de partie in 2012—recalls how her predecessor, Elwyn Boyles, would patiently explain every step of each process and push her to ask questions. 'I benefitted immensely from his mentorship and his belief in me helped me earn my promotion to pastry sous chef after only three years,' she effuses. In addition, as the two-time winner of TKRG's experiential scholarship, she was granted the rare opportunity to study cocoa farming in Peru and learn traditional salt raking in France with esteemed chef Olivier Roellinger. Dessert Doyenne: Executive pastry chef Elaine Smyth surveys the dining room at Per Se. 'Working here is like a graduate school for chefs,' says Chad Palagi, who started out as a commis at Per Se in 2013 and quickly rose up the ranks to sous chef. Following the birth of his first child, the Napa Valley native wanted to focus more on his family, choosing to part from the restaurant in 2017. 'But I quickly found myself missing the culture of Per Se and the dedication of its staff,' he confesses. So a few years later, he decided to return as Per Se's chef de cuisine. 'The most fulfilling part of my job is mentoring young culinarians,' he enthuses. 'Watching them grow from having little experience to becoming skilled professionals—and eventually become chefs in their own right—is truly amazing.' The restaurant's nurturing environment has led it to produce a number of rising stars in the culinary world—among them, Jonny Black, former chef de partie, who now runs Chez Noir, a James Beard Award finalist for 2024 Best Restaurant of the Year. There's also married alums Matt Danzer and Ann Redding, best known for opening the late Uncle Boons and wildly popular Thai Diner in Lower Manhattan. Not to mention Josh Finger and Maggie McConnell, another husband-and-wife duo who met while working in Per Se's kitchen, whose high-end European tasting concept, Claudine, is set to debut tomorrow in downtown Providence. At Per Se, the menu changes daily, determined by the season and quality of the products available. With the exception of the restaurant's three golden offerings—truffles, caviar, and foie gras—no ingredient is ever repeated across a meal. That calls for precise communication between station chefs, who congregate nightly to chew over the next day's dishes. 'We review our lists and also what is available from our farmers and foragers,' Palagi explains. From there, 'we develop our compositions, discussing our desired flavor profiles and techniques for each ingredient.' Gold Plating: Chef Palagi applies the finishing touches to a dish at Per Se. The restaurant regularly invites its vendors to train the culinary staff—whether it's introducing them to a different type of truffle, a unique wine, or a new kind of cutlery. 'It allows us to come together, learn about the stories behind the ingredients and craftsmanship, and gain a deeper appreciation for the meticulous processes involved in sourcing them,' notes Sandra Bohlsen, Per Se's general manager since 2019. 'It's a wonderful chance for the team to bond while expanding our knowledge and connection to the products we work with.' In addition, whenever a new dish debuts, 'we always taste it together and share our thoughts,' Smyth reveals, adding that the evening crew will often leave a note for the morning staff detailing anecdotes from the previous night's service, such as an especially delighted guest. The kitchen team then relays its plan to the dining room staff—a collaborative practice that has 'afforded us 21 years of consistency and makes us who we are,' Bohlsen asserts. The entire Per Se team is driven by Chef Keller's famously high standards, summed up by two motivational signs hanging in the restaurant's kitchen: 'Sense of Urgency,' aptly placed beneath a clock, and the dictionary definition of 'finesse,' posted above the exit—a constant reminder for the staff to maintain refinement and delicacy in their work. Leading Lady: In 2019, seven years after joining the Per Se team, Sandra Bohlsen was named the ... More restaurant's first female general manager. Bohlsen admits the job isn't always easy. 'I'm constantly challenged, stepping outside of my comfort zone, and learning every day,' she divulges, noting that her journey has had its fair share of ups and downs. 'But what's most important is the ability to rise, adjust your crown, and keep moving forward.'

Guess who! MasterChef judge looks almost unrecognisable in throwback photo
Guess who! MasterChef judge looks almost unrecognisable in throwback photo

Daily Mail​

time3 days ago

  • Entertainment
  • Daily Mail​

Guess who! MasterChef judge looks almost unrecognisable in throwback photo

He's the popular judge on the hit Network Ten reality show MasterChef Australia. Since joining the show, he has quickly become a fan favourite for the way he mentors the hopeful chefs. The famous foodie comes with quite the kitchen pedigree, having been awarded a formidable four Michelin stars. He's no slouch in front of the camera as well, having appeared in a raft of small-screen fare, including Chef Academy, Celebrity X Factor, Cooking With The Stars, Celebrity Hunted UK, Hell's Kitchen UK, and many more. One eagle-eyed MasterChef fan received quite the shock when they spotted the culinary king in a resurfaced clip from a 17-year-old show. From A-list scandals and red carpet mishaps to exclusive pictures and viral moments, subscribe to the DailyMail's new showbiz newsletter to stay in the loop. Can you guess who it is? That's right! It's none other than lauded French chef Jean-Christophe Novelli. Social media user Vivid_Percentage5560 took to Reddit this week to share a throwback photo of Jean-Christophe during an appearance as a judge on American Top Chef in 2008. 'Guess who was a judge on the American Top Chef season 5?' they asked, before revealing they only realised who it was upon hearing his distinctive French accent. 'Jean-Christophe Novelli!' they excitedly responded. 'I was re-watching old episodes of Top Chef and recognised his voice.' The photo showed a very serious-looking Jean-Christophe pictured when he was around 47 years old. He looked almost unrecognisable, sporting a much fuller face than the one that appears in the MasterChef kitchen. While his hairstyle has not changed much in the ensuing years, it appears Jean-Christophe has gone a couple of shades lighter. The post was met with a flurry of chatter from fans, with the likes of: 'No way!!!' Another made reference to Jean-Christophe's accent with: 'This find is fan-tas-tique!' A third added that they too had been keeping tabs on Jean-Christophe's earlier TV appearances. 'He was a mentor chef on some older season of Cooking with the Stars and that was the only reason why I watched it,' they offered. Jean-Christophe joined the cast of MasterChef in 2024, starring as a judge alongside Andy Allen, Poh Ling Yeow, and Sofia Levin. He quickly became a fan favourite, with many viewers taken by Jean-Christophe's mentorship and personality. Just weeks before last year's MasterChef finale, fans flocked to Reddit to expresss their dismay that Jean-Chrisophe was not given more screen time on his inaugural season. But one disgruntled fan noted: 'I personally love him, but I feel the contestants as well as the judges don't pay much attention to him. 'Kinda chuckle whenever he's talking out loud, laugh embarrassingly whenever he praises or bangs the table. 'Poh gets all the attention and is part of everything. Even when he's praising the contestants, they don't take him seriously.' The viewer went on to say Jean-Christophe is very 'sweet' and tries 'to be as helpful as possible, but nobody really cares'. Other users voiced their agreement, with many praising the restaurateur for his uplifting and positive personality on the Channel 10 cooking competition. 'He's totally our favourite judge. Total breath of fresh air,' one person said.

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