Celebrity Chef

Adrian Richardson’s rich traditions

There have been many significant people in Adrian Richardson’s life that have offered him advice, passed on skills, and shared recipes. But when it comes to coffee appreciation, Adrian has his grandfathers to thank.   “I lived with my grandparents when I was young and there was always a coffee aroma in the house. I remember my grandfather grinding the coffee with an electric grinder and putting it into a little cafeteria – that was nonno’s coffee,” Adrian says. “I would sit on his knee, put two sugars in his coffee and stir it around.”
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Everybody loves Reymond

At age 11, Jacques Reymond was exposed to coffee, but not in the way many Australians know it. Rather than fond memories of drinking instant dried granules, bialetti coffee boiling on the stovetop, or a golden espresso dripping from a spout, Jacques recalls his first exposure to caffeine in the form of a liqueur. 
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Peter Gilmore’s food opera

Peter Gilmore is Executive Chef of Quay and Bennelong. He speaks with BeanScene about signature dishes, Instagram etiquette, and his love for double shots.
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Curtis’ stepping stones

Curtis Stone has made his first Los Angeles-based restaurant Maude a success by celebrating just one ingredient each month. Such foods have included zucchinis, plums, cherries, radishes, and apples, to name a few. When BeanScene asks Curtis if coffee has ever made the cut, there’s a slight pause in his response.
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