Orange is the New Chef is a long-standing project created by Guillaume Erblang, born from a simple conviction: gastronomy is one of the most powerful forms of culture, creativity and human expression.
Through chefs, restaurants, artisans, winemakers, pastry chefs, producers, books and ideas, Orange is the New Chef explores what makes the international culinary world move forward. The publication focuses on the people, places and projects that inspire, innovate and elevate the craft, whether in Paris, Singapore, New York, Copenhagen, Tokyo or beyond.
Rather than chasing controversy, Orange is the New Chef chooses to highlight excellence, talent and ambition. Its mission is to shine a light on remarkable individuals and meaningful stories, offering readers access to discoveries they might never have encountered otherwise.
Designed as an insider publication with an international outlook, Orange is the New Chef aims to go beyond rankings, trends and headlines to understand the personalities, philosophies and journeys shaping contemporary gastronomy.
The editorial approach is driven by curiosity, independence and a genuine admiration for those who dedicate their lives to creating memorable experiences around the table. Every article, interview and report seeks to capture not only what people do, but why they do it.
Orange is the New Chef was founded by Guillaume Erblang, who has also serves as Editor-in-Chief of Food&Sens for more than fifteen years. Throughout his career, he has developed a distinctive perspective on gastronomy, shaped by thousands of encounters, restaurant experiences, industry events and conversations with some of the world’s most influential culinary figures.
Through both publications, he continues to share a personal and optimistic view of gastronomy – one that values excellence, transmission, craftsmanship and the people behind every great table.