As one of the inventors of the World's 50 Best Restaurant Awards, Chandos has been at the cutting edge of world restaurants for over 25 years.
A former winner of Food Writer of the Year and co-founder of Restaurant Magazine he brings a keen eye for an emerging trend: culinary water, the last frontier of chef exploration that remains untapped.
His love of water stretches back to childhood and fresh mountain water from The Lake District and food cooked at home.
"I just remember the taste of it. So pure, so fresh. My goal is to show that rebuilding water from scratch gives chefs even more control over their food than is currently possible."
