Interview - Tempus Magazine

By Shivani Dubey | 21 September 2026

Chef’s Table: Michelin star chef Hélène Darroze on fine dining – “It is important to continue evolving”

Tempus’s Chef’s Table series meets three-Michelin-star chef Hélène Darroze to talk aiming for the ‘fou...

By Shivani Dubey | 27 August 2026

Interview: Alessia Fendi talks art, Rhinoceros Roma and fashion legacy

Rhinoceros Roma director Alessia Fendi chats bridging the gap between art and hospitality, the matriarchal inf...

By Michelle Johnson | 17 August 2026

Skincare Secrets: Dr David Jack on the science behind healthy, happy skin

Beauty is no longer just skin deep, as these all-star treatments prove. Dr David Jack guides us through the sc...

By Shivani Dubey | 10 August 2026

Recipe for Success: Gordon Ramsay on opening his milestone 100th restaurant

Chef Gordon Ramsay celebrates the launch of his milestone 100th restaurant at London’s 22 Bishopsgate...

By Shivani Dubey | 20 July 2026

Chef’s Table: Chef Leonard Tanyag on Luna and the evolution of Japanese fine dining in London

Tempus’s Chef’s Table series meets chef Leonard Tanyag to talk about the art of omakase and his comfort fo...

By Lysanne Currie | 9 July 2026

Game, set, app: Oliver Preston on Seed, the tech platform revolutionising padel

Oliver Preston made his career restructuring distressed businesses. Now he’s applying the same logic to one ...

By Michelle Johnson | 7 July 2026

Keeping time: Usain Bolt on his winning philosophy and collaboration with Hublot

The world's fastest man, Usain Bolt tells Tempus about his winning philosophy, the athletes to watch, and his ...

By Susan Springate | 9 June 2026

Sunspel executive chairman Nicholas Brooke on the art of dressing well

Sunspel executive chairman Nicholas Brooke shares the story of how boxers came to England, and sheds light on ...

By Michelle Johnson | 26 May 2026

Wild & Free: The ‘conscious hedonism’ of Wild Idol

As the non-alcoholic drinks market continues to boom, Wild Idol CEO Paul Beavis is in sparkling form. Here, he...

By Shivani Dubey | 19 May 2026

Chef’s Table: Michelin star chef Jun Tanaka on Wimbledon, Champagne Lanson and his love of seafood pasta

Tempus’s Chef’s Table series meets Michelin star chef and Champagne Lanson ambassador Jun Tanaka to talk c...

By Shivani Dubey | 21 April 2026

Chef’s Table: Michelin star chef Agnar Sverrisson on Icelandic cuisine, Dom Pérignon and his comfort foods

Tempus’s Chef’s Table series meets chef Agnar Sverrisson to talk Icelandic cuisine, running the Michelin-s...

By Shivani Dubey | 15 April 2026

Interview: Bags of Ethics CEO Smruti Sriram on revolutionising ethical luxury

Bags of Ethics CEO Smruti Sriram OBE talks ethical luxury, the evolution of luxury consumer and being nominate...

By Shivani Dubey | 8 April 2026

Chef’s Table: Chef Sabrina Ghayour talks her comfort foods and making Persian cuisine more accessible

Tempus’s Chef’s Table series meets Sabrina Ghayour to chat about her love for Persian cuisine, the Blenhei...

By Shivani Dubey | 2 March 2026

Interview: Indian superstar Katrina Kaif on Kay Beauty – ‘Makeup should be empowering, not overwhelming’

Indian actress and Kay Beauty co-founder Katrina Kaif talks how her film career inspired her makeup journey, c...

By Shivani Dubey | 26 February 2026

Chef’s Table: Michelin-star chef Andrew Wong talks comfort foods and the evolution of Chinese cuisine in London

Tempus’s Chef’s Table series meets Michelin-star chef Andrew Wong to talk Chinese food in London, his fond...

By Shivani Dubey | 19 February 2026

Interview: Harris Reed on breaking fashion norms and working with Royal Salute

Renowned designer Harris Reed on breaking fashion’s gender divide, sparking conversation through fashion, an...

By Shivani Dubey | 18 February 2026

Interview: Composer Max Richter on Hamnet, Krug and turning champagne to music

Oscar-nominated composer Max Richter talks scoring Hamnet and reveals how he turned champagne to music with Kr...

By Shivani Dubey | 6 February 2026

Interview: Ian Somerhalder on how The Vampire Diaries shaped Brother’s Bond Bourbon

Actor and entrepreneur Ian Somerhalder discusses founding Brother’s Bond Bourbon with his The Vampire Diarie...

Tag: Interview

Chef’s Table: Michelin star chef Hélène Darroze on fine dining – “It is important to continue evolving”

Interview: Alessia Fendi talks art, Rhinoceros Roma and fashion legacy

Skincare Secrets: Dr David Jack on the science behind healthy, happy skin

Recipe for Success: Gordon Ramsay on opening his milestone 100th restaurant

Chef’s Table: Chef Leonard Tanyag on Luna and the evolution of Japanese fine dining in London

Game, set, app: Oliver Preston on Seed, the tech platform revolutionising padel

Keeping time: Usain Bolt on his winning philosophy and collaboration with Hublot

Sunspel executive chairman Nicholas Brooke on the art of dressing well

Wild & Free: The ‘conscious hedonism’ of Wild Idol

Chef’s Table: Michelin star chef Jun Tanaka on Wimbledon, Champagne Lanson and his love of seafood pasta

Chef’s Table: Michelin star chef Agnar Sverrisson on Icelandic cuisine, Dom Pérignon and his comfort foods

Interview: Bags of Ethics CEO Smruti Sriram on revolutionising ethical luxury

Chef’s Table: Chef Sabrina Ghayour talks her comfort foods and making Persian cuisine more accessible

Interview: Indian superstar Katrina Kaif on Kay Beauty – ‘Makeup should be empowering, not overwhelming’

Chef’s Table: Michelin-star chef Andrew Wong talks comfort foods and the evolution of Chinese cuisine in London

Interview: Harris Reed on breaking fashion norms and working with Royal Salute

Interview: Composer Max Richter on Hamnet, Krug and turning champagne to music

Interview: Ian Somerhalder on how The Vampire Diaries shaped Brother’s Bond Bourbon