Noma: My Perfect Storm (2015)

Marcella (2025)

Marcella Hazan didn’t just teach Italian cooking—she changed the way America eats. Fearless, passionate, and exacting, she introduced authentic recipes to millions. Julia Child called Marcella “my mentor in all things Italian.” Featuring Jacques Pépin, Danny Meyer, April Bloomfield, and Lidia Bastianich, this intimate portrait reveals the bold woman who forever shaped home kitchens.

Noma at Boiling Point (2008)

This documentary about Rene Redzepi's Copenhagen restaurant follows the proceedings in the kitchen for six months as Noma climbs to the top of the world's 50 best restaurants.

A Tale of Two Kitchens (2019)

Two countries, two restaurants, one vision. At Gabriela Cámara's acclaimed Contramar in Mexico City, the welcoming, uniformed waiters are as beloved by diners as the menu featuring fresh, local seafood caught within 24 hours. The entire staff sees themselves as part of an extended family. Meanwhile at Cala in San Francisco, Cámara hires staff from different backgrounds and cultures, including ex-felons and ex-addicts, who view the work as an important opportunity to grow as individuals. A Tale of Two Kitchens explores the ways in which a restaurant can serve as a place of both dignity and community.

Kings of Pastry (2009)

The collar awarded to the winners of the Meilleur Ouvrier de France (Best Craftsman in France) is more than the ultimate recognition for every pastry chef - it is a dream and an obsession. The 3-day competition includes everything from delicate chocolates to precarious six foot sugar sculptures and requires that the chefs have extraordinary skill, nerves of steel and luck. The film follows Jacquy Pfeiffer, founder of The French Pastry School in Chicago, as he returns to France to compete against 15 of France's leading pastry chefs. The filmmakers were given first time/exclusive access to this high-stakes drama of passion, sacrifice, disappointment and joy in the quest to have President Sarkozy declare them one of the best in France.

The Contender (2015)

In the winter of 2012, Certified Master Chef Rich Rosendale and Corey Siegel earned the opportunity to represent the United States in the prestigious cooking competition known as the Bocuse d'Or. Held every two years in Lyon, France, the Bocuse d'Or represents the pinnacle of competition cooking. With the United States determined to make the podium for the first time ever, Rich and Corey embark on an intense one-year training regimen that includes the construction of a secret test kitchen inside of a decommissioned cold war bunker. Together with some of America's greatest chefs, they will vie for culinary glory at the Bocuse d'Or in Lyon, France.

The Raw Gourmet, Volume Two: Making Meals Out of Nuts and Seeds (2001)

Culinary artist Nomi Shannon shows us how to use nuts and seeds to make hearty entrees and protein-rich meals. Nomi demonstrates how to make nori rolls, stuffed peppers, 'neat-balls' and gravy, Asian pate, chiles rellenos, pâté, loaves and the sun garden burger.

The God of Ramen (2013)

Every day, people would queue for over two hours for a bowl of ramen. What’s the celebrated chef’s secret ingredient? There is no secret ingredient. In fact, as most fans of Taishoken believe, it’s the charisma of owner Kazuo Yamagishi that attracted people from all around Japan to his modest shop. His personality and love for his craft, combined with a precise mélange of flavours, combined to create perfection in each ramen bowl. This heart-warming documentary is not just for noodle fans, but for anyone who loves to be inspired by passionate people.

Roadrunner: A Film About Anthony Bourdain (2021)

An intimate, behind-the-scenes look at how an anonymous chef became a world-renowned cultural icon. This unflinching look at Anthony Bourdain reverberates with his presence, in his own voice and in the way he indelibly impacted the world around him.

Soul (2017)

Soul explores the secrets of gastronomy where two cuisines apparently so opposite in their philosophy, conception and experience, have both earned the highest culinary recognition, three Michelin stars.

Sergio Herman, Fucking Perfect (2015)

Master chef Sergio Herman feels he needs to let go of his 3-star restaurant Oud Sluis in order to fulfill his dreams. A revealing story about perfection, ambition and sacrifices.

The Death of Jack Astor (2023)

Documentation of the legendary all ages hardcore punk show held at a Jack Astor's Sports Bar & Grill during operating business hours in St. John's, Newfoundland. Featuring performances from local hardcore heavyweights Carnage, GlitterGlue, Buck 50'd, and the debut performance of Life Jolt.

Heston's Marvellous Menu Back to the Noughties (2019)

In this nostalgic documentary, restaurant critic Giles Coren challenges Heston Blumenthal to take his restaurant The Fat Duck back to 2001 for a magical feast.

She Chef (2023)

We’re travelling from luxury kitchen to luxury kitchen with Agnes, from Bergisch Gladbach via Barcelona to the Faroe Islands. The cook’s luggage always includes her backpack containing various knives, cleavers and tweezers. The camera watches over the inquisitive young woman’s shoulder as delicacies are being prepared. Our mouths water. At the same time, we get insights into the different ways of running a restaurant. It’s about team spirit and equality at the stove.

Jiro Dreams of Sushi (2011)

Revered sushi chef Jiro Ono strives for perfection in his work, while his eldest son, Yoshikazu, has trouble living up to his father's legacy.

Food on the Go (2017)

The diaspora of millions of Italian emigrants marked a strong nutritional influence of this nation on the American continent. The documentary collects the similarities and differences between the dishes adapted to the American taste and his native Italy.

Alice Waters and Her Delicious Revolution (2003)

Every great cook secretly believes in the power of food. Alice Waters just believes this more than anybody else. She is certain that we are what we eat, and she has made it her mission in life to make sure that people eat beautifully. Waters is creating a food revolution, even if she has to do it one meal at a time.

Hunger (2015)

Top Swedish chefs Björn Frantzén and Daniel Lindeberg are working hard to get a third Michelin star for their restaurant but the pressure starts getting too much for their relationship.

Off the Menu: The Last Days of Chasen's (1998)

In 1995, Chasen's closed its doors after 60 years of serving chili to movie stars and visiting dignitaries, Presidents and the Pope. During its two final weeks, Chasen regulars (actors and producers), staff, and management sat for interviews. There's an Oscar party for 1500, footage and photos of famous diners, and time with Tommy Gallagher, the ebullient head waiter until retirement in 1994, his son Patrick, catering head Raymond Bilbool, general manager Ronnie Clint, hat check girl Val Schwab, ladies' room attendant Onetta Johnson, and foreign- born waiters, including Jaime. When he started in 1970, like other Latins, he wasn't allowed out of the kitchen. It's a family farewell.

The Heat: A Kitchen (R)evolution (2018)

In restaurant kitchens, tight quarters, high pressure and hot tempers combine to create toxic conditions that make it difficult for anyone to survive, let alone climb the ladder to head chef. For women, the situation is even worse. Running a successful restaurant is a daunting challenge, even more so when the odds are stacked against you. But as women take charge at more of the world's top dining establishments, a cultural shift is dismantling the macho environment that made celebrities out of "bad boy" chefs. From New York City's star chefs Anita Lo and Amanda Cohen to the queen of French cuisine Anne-Sophie Pic, seven chefs share their struggles to overcome a system of inequality and harassment while delivering delicious dishes and redefining the dining experience. An appetite for change has taken hold and there's no turning back

Chef Antonio's Recipes for Revolution (2022)

A feature documentary following Antonio de Benedetto, an Italian chef on a quest to change the world with food. His apprentices are aspiring chefs with Down syndrome, who travel from across Italy to train and work in hospitality and take their place at the table of life and find their pathway to freedom and independence.