Joe Warwick is a London-based food writer and critic who started the World's 50 Best Restaurant Awards.Joshua David Stein contributes to New York Magazine, New York Times and The Sunday Times and is a restaurant critic at the New York Observer.Evelyn Chen is a Singapore-born writer and regional academy chair for World's 50 Best Restaurants.Natascha Mirosch covers Brisbane's food news for goodfood.com.au and brisbanetimes.com.au.

"The equivalent of a world map of restaurants which are highly recommended by 660 chefs."—CentMagazine.co.uk"We're excited about tucking into a new edition of the great gastro guide."—Sunday Times Travel Magazine"[For the] oft-travelling foodie who is always on the lookout for in-the-know tips on where to eat... [A] detailed, well-organised guide."—Olive"The fully updated and revised, third edition, of this critically-acclaimed book comes out on the 21st of March this year. Containing 4,538 restaurant recommendations in 570 cities, you can be sure that wherever you are, whatever cuisine you are in the mood for, this encyclopedic book will have what you're after."—AbslolutelyLondon"This freshly updated version of the unparalleled reference guide includes 4,500 restaurant recommendations from 650 noteworthy chefs from around the world, with new U.S. locations added like Detroit, San Antonio and Indianapolis."—Tasting Table"These days, everyone is a food critic. Whether diners are Tweeting complaints or writing online reviews, there's a platform for anyone with a wireless connection and an opinion. This makes it difficult to know who to trust... While the Michelin Guide is a marker of quality, it represents a somewhat narrow view that's at odds with today's diverse, fast-paced food scene. Where Chefs Eat: A Guide to Chefs' Favorite Restaurants, is a strong alternative. In this global guide to local haunts, which was first published in 2013 (this is the third, most up-to-date iteration), the world's best chefs offer thousands of restaurant recommendations."—MrPorter.com"Fully updated and revised... Critically acclaimed... You can be sure that, wherever you are, this book will have right place."—Absolutely Dulwich & South East"Mouth-watering."—Buzzfeed.com"Brilliant."—CODE Quarterly"Five years ago saw the release of the first edition of Where Chefs Eat... To this day it's still the only real food guide in the world that is comprised solely of recommendations by chefs... [This] makes the guide uniquely useful. Chefs travel and eat out constantly and are plugged into the food scene in their locale... It's this that means the guide covers everything from the very best local hole-in-the-wall selling just the one perfect example of the local speciality for almost no money, to the three star Michelin restaurants. The new edition of the guide has stuck to its original format but has been usefully expanded upon, making it worth while upgrading to should you have an earlier edition... This new edition of Where Chefs Eat is the only restaurant and food guide you could possibly need. In continuing and expanding the encyclopaedic nature of the previous editions, it has become truly indispensable to anyone looking for inspiration either at home or when traveling and wanting to experience the food culture of another place. The insight of the chefs surveyed is the key to this and matched by no other publication."—LondonLamppost.com"Very comprehensive... Absolutely fascinating read, plus really helpful recommendations. A inspiring insight for all diners!"—HotBrandsCoolPlaces.com"[A] best-selling directory that serves as the ultimate restaurant guide from breakfast to late-night hangouts, fast food to high-end dining."—Food Republic"This comprehensive, all-new third edition... is sure to become an essential travel companion for world travelers."—Indulge Magazine