Hledat kuchaře

Marcos O. Scorza

Executive Chef

I have experience in wide range of kitchens like high quality restaurants, hotels, places with big volumes, catering etc. Every kitchen requires some specific skills in organization and I learned to be effective and proactive in all of them. Inside the kitchen I always require structure, hygiene, effectiveness and creativity. Personal contact and attention to the client is a key outside the kitchen. I focus on the new nordic cuisine in all the places I have been working. But I try to use local ingredients for the menu at the same time.

Ondrej Molina

Head Chef

Former Chef and owner of Černá Růže and summer project Fresh & Funky. Passionate about all aspects of cooking. Personal Chef, kitchen training and menu and concepts development for clients, cooking courses. #OndrejMolina

Rafał Drobniak

Executive Chef

Rafał Drobniak- Szef Kuchni- Kreatywny i utalentowany Szef Kuchni, który poprzez swój, niepowtarzalny smak, wykorzystuje każdą okazję do kreowania niezrównanego doświadczenia kulinarnego dla swoich Gości. Otwarty na nowe pomysły, uwielbia prezentować lokalne produkty wyróżniające się świeżością i sposobem przygotowania. Moimi wzorami do naśladowania są Grant Achatz, Heston Blumenthal oraz Daniel Humm.

Đorđe Petrović


I'm an enthusiasts, who wanted to be a chef since childhood. I went to med high school and biology faculty. Now that I'm finished with my formal education, I returned to my first love - kitchen. I am a chef now.

Ignatius Gorby Dwilingga

Demi Chef de partie

Im indonesian Chef who working in Germany and was built in Leipzig


Executive chef

<div> <span> <span><span> <span> Talented, highly accomplished chef with 20 years of experience designing menus, creating new recipes, and overseeing operations of large kitchens. Committed to providing the highest quality experience to all guests, including tourists, local residents, and VIPs such as royalty, heads of government, ambassadors, and celebrities.&nbsp; Adept at designing and equipping new kitchens for restaurants, hotels, and other venues, effectively controlling costs while procuring superior equipment and tools. </span> </span> </span></span> </div>

Joseph Fisher

Executive Chef

Experienced executive chef, working in a boutique hotel in Scotland after having worked In all fields of catering including running large events, high end fine dining and quality corporate staff dining.&nbsp;<br>Looking to now branch out into the private chef area also to creat dynamic dinners in a more personal setting.

Lukas Zelechovsky

Executive chef

hardworking, skilled chef

Sean Smith

Breakfast Chef/ Chef

I have been working in a 3* Hotel since 2004. I'm 33 years old. After working my way through front of house from waiter to restaurant manager, I decided to put myself through college and become a chef. I have worked as a chef since 2010 in the same establishment, which has 3 function rooms, 3 bars, 2 restaurants and holds many weddings/corporate functions and family gatherings throughout the year. I am heavily involved in all aspects of the kitchen.

Davide Mastrangeli

Chef de Cuisine Shangri-La Hotel Taipei

I'm simple with simple rules in the kitchen. Quality,quality, quality.

Sze Hon Wong

Demi Chef de partie

Trained and working in a classic fine dinning background, I am most at home with the comfort food everybody craves for.