A new obsession took hold of me — one that demanded I go deeper into our ingredients than I ever had before, into where they come from and how to care for them properly. The steaks we serve today share almost nothing with the steaks we were serving even a few years ago.

Led by Divino and Focoso, the Trattoria Moderna movement is an effort to move beyond "tourist trap" Italian dining by combining the warmth of a classic trattoria with modern technical precision and obsessive sourcing.

Meet Luc Yang, the head chef and part owner of Focoso Taipei, who started out as a sous chef at Divino Taipei during the pandemic.

Ever wondered what a day in the life of Chef Enrico, the visionary behind Divino Restaurants, looks like?

Ever wondered what goes on behind the kitchen doors at Divino and Focoso? Well, here's an exclusive peek into our PD program.