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.

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.

Andrii Klius

Executive chef

Я шеф повар родом с Украины, в кулинарии с 15 лет, участник и финалист многих кулинарных конкурсов, запустил не одно заведение в качестве шеф повара,провел множество гастро ужинов и мастер классов. Стиль, в котором я готовлю я назвал Modern Gastro Nostalgia. Это модерн с локальных продуктов, с интересными техниками, текстурами, с ностальгическим смыслом и подтекстом во вкусе и идее блюда, такими как: " Бабушкина грядка", "Приезд к бабушке на каникулы", "Воспоминая о пикнике в лесу" и т.д.

Jaysheel Rawat

Chef De Partie

Passionate about food and thrive to achieve more in life

Erik Van der Veken

Cacao Barry brand ambassador

I fell in love with chocolate and it's endless possibilities when I was going through Culinary school in Belgium and decided back then I wanted to dedicate my life to it.<br><br>With experience as chocolatier in Luxury hotels and restaurants in London and having started a Chocolate-Patisserie concept from scratch in the Mid East while leading a team of 10 I believe I'm now well placed to guide companies developing chocolate and pastry products incorporating new techniques, trends while keeping them applicable in real world operations.

Andrea Magnano

Executive cheF&B

DURING THE LAST 25 YEARS, I HAVE EARNED A STRONG KNOWLEDGE, TO IMPROVE MYSELF AS A PERSON, AS A CHEF AND AS A MANAGER IN THE NEVER-ENDING STORY OF THE F&B WORLD. I AM SPECIALIZED IN EUROPEAN, MODERN MEDITERRANEAN FINE DINING. KNOWLEDGEABLE IN F&B MANAGEMENT AND TASKS OF BOTH THE CULINARY & THE SERVICE TEAMS

nicolas Broumana

Chef

Coming together is a beginning, staying together is progress, and working together is success but when everything seems to be against you always remember that the airplane take off against the wind not with it.

CARLOS EDUARDO CONTRERAS

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>

Cristian Trejos

Chef de Partie

Soy una persona que me gusta vivir el día a día, me gustan las cosas bien hechas y esforzado por lo que me gusta, mi trabajo es una de mis pasiones.