Krug x Rice Challenge:
I wanna rice with somebody

"Like the House of Krug, I carry on a family tradition in my restaurant, which opened 106 years ago. Our crafts are handed down to us from previous generations and are strongly tied to our terroir."
Salvatore Grasso, Italy

DISCOVER > 

"I try to add a vegetal touch to each of my dishes."
Julien Lucas, Luxembourg

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“In Belgium, there is a large Italian community that has allowed us to get to know Italian traditions, including Risotto. With flavour, softness, texture, and creaminess, a well-made rice is worth a well-made pasta. It’s all about cooking and taste.”
Eric Fernez, Belgium

“I believe anything that is good should always be shared because good brings good. By sharing it, the recipe is no longer mine but everyone’s.”
Antonio Guida, Italy

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“I cook what I know and love, what I find beautiful without boundaries of tradition or geography and do this with a very precise aesthetic of how I feel my food should be.”
Michael O'Hare, United Kingdom

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“In Spain, rice is a religion. It is everywhere. I love to prepare rice close to Paella – dry, tense, with a lot of flavour, taste, and structure. You need to try it!”
Sergio Sierra, Spain

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“At banquets when I was a child, whenever we would prepare huge pots of rice in the kitchen, my grandmother used to take some leftover rice and the next day prepare a rice al salto for us. Throwing it away was sacrilege.”
Marco Pelizzari, Italy

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"Through cooking I lend myself to many charities locally and nationally. It is very important to help the younger generations understand the importance of food, whether through cooking, diet, or numerous mentorship programs."

Nina Compton, Louisiana, United States

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“Rice is everything in Korean culture – there isn’t a single Korean meal I have had that didn’t include it in some form. Rice is equivalent in value to health and prosperity.”

Paul Chung & his Culinary Team

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“We see rice as a celebratory, shareable ingredient that has the ability to stand on its own. This is a prime example of elevating a humble product into something divine.”

Chris Kostow & Chef de Cuisine Jacqueline Dasha, United States

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“Over time, I have learned to put less on the plate. I focus more on the quality of the ingredients and embrace the philosophy of less is more.”

Ryan Ratino, United States

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“When I moved to Vermont, I was surprised to learn the rice is produced in the northern part of the state. It has an amazing texture with a nutty flavour. I was thrilled that rice would be the Krug Single Ingredient for 2022, because it meant we could showcase our local variety.”

Nathan Rich, United States

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“Cooking with a donabe assumes that you will be eating family style, and that’s how I love to serve! I would share this dish with my wife, and we would probably just eat it straight from the pot.”
Olivier Vigneault, Canada

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“I have been fishing even longer than I’ve been cooking and it is my all-time favorite activity.”

Michael Cimarusti, California, United States

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"I have been a Krug Lover for over 10 years and have been serving Krug Grande Cuvée by the glass for just as long. The House has supported me since before I had any Michelin stars. We have a great relationship based on trust and integrity."

Guillaume Galliot, Hong Kong S.A.R, China

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"Coming from England, rice is not exactly our daily go-to, but after living 10 magical years here in Singapore where it is a daily staple, I am a rice lover. Just one day away and it feels like something is missing.”
Kirk Westaway, Singapore

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“My grandmother made me fall in love with cooking at a young age. She was unschooled but managed to re-create some of the most intricate recipes through trial and error by recollecting her taste memories. She would cook with her senses and mind but, more importantly, with love.”
James Won, Malaysia

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“Rice is very important in Chinese culture. We have a saying: ‘Your stomach will not be full unless you have rice’ meaning a meal is not complete without rice. At VEA and WING, it is a tradition to finish with a rice course.”

Vicky Cheng, Hong Kong, S.A.R., China