Nach Köchen suchen

Stavros Psomopoulos

Executive Chef

I am a Professional Chef with 18 years of experience, specialized in the Mediterranean cuisine. I provide gastronomical consulting, educational seminars and I emotion-rich dishes. I studied Culinary Art in Athens, Greece were I am settled. For those who's passion rely on taste, I find my passion in cooking for.

Manuele Schiavone

Head Pastry Chef

Want to find a new challenge and have to opportunity to work in asia

Олег Коробань

Повар русской кухни

Представитель сибирской гильдии шеф поваров в г.Москва и г.Ростов на Дону. опыт работы 12лет .участник интернет проэктов и кулинарных конкурсов регионального масштаба .популизатор донской русской кухни на постсоветском пространстве .основное направление: мангал вертел гриль . кулинарный редактор молодежного журнала "таёжная -озерная". веду блог в белорусском журнале "наша кухня" размещен на канале youtube рубрика. -как приготовить- Стажировался у Рустама Тангирова г.Санкт-Петербург _копченыйTRbar .знаком с европейской,турецкой,донской кухней . работа на шведском столе в холодном и горячем цехах.прошел курс обучения работы Русской печи в г.Казань 2017г.участник мероприятии фонда возрожения русской кухни"Русская поварня"

Stefan Nikolic

Koche;Cook;Kuvar

I'm Stefan Nikolic, I'm 22 and I come from Serbia. I was born in Serbia, now in 1996, in a family where my mom was an outstanding cook. Probably from there my talent and love for cooking. Even as a little, I would cook with my mom whenever she was in the kitchen, so it was logical to become a cook. As long as I attended school, I appeared on the biggest competitionin my country and I can say that I have raised my school among the top three in the country. From that period I have a silver medal for Best Young Cook in Serbia since I was 18 years old, that's my greatest pride. In addition, I have many more successes, but mostly on the international scene. Gold and silver medals in Alanya (Turkey), Romania, Bulgaria, Slovenia. I worked in exquisite restaurants with modern cuisine in Belgrade, as well as in the restaurant of one of the most famous hotels in his country. After that, it was normal to go abroad. I am currently working in Hannover (Germany), in restraining German national cuisine. After this episode here and the acquired knowledge of German cuisine, I am returning to my native country because I think that the gastronomy scene in Serbia has something else to offer what to offer to someone like me. If somebody liked the story of a story and if he needed an ambitious, worthy, loyal and devoted one, he could invite me at any time. Cooking greeting.

Martin Jonáš

Kuchař

Vaření je moje všechno. Narodil jsem se ve stejný den jako Jamie Oliver. Takže to beru jako osud :D

Biplab Pandey

Junior chef

I am a chef, no limit no boundaries.

Maik Oliver Hohlfeld

Selbstständiger Koch (Shows & Events, Beratung & Vertrieb)

Nach seiner Ausbildung war Maik stolz wie Oscar. „Ich bin ein Koch!“ Seine Wanderjahre führten ihn quer durch Deutschland, durchaus auch mal nach Österreich und in die Schweiz. Im Maritim, Kempinski, Lindner und auch in kleineren Hotels mit Restaurant sowie auf einigen Flusskreuzschifffahrten durfte er seinen beruflichen Charakter stärken, bevor es wieder in die mittelhessische Heimat ging. Er unterstützte seinen Vater aus gesundheitlichen Gründen in seinem lokalen Gartenbaubetrieb und fand auch schnell wieder gefallen an dieser Arbeit. Mit der Vision, die Branchen Landwirtschaft, Gartenbau und Gastronomie wieder enger miteinander zu verbinden erschuf er die MOH. Es entwickelten sich internationale Projekte in der Land- und Forstwirtschaft, im Gartenbau und der "gastronomischen Industrie". Die MOH wurde in zwei Abteilungen unterteilt: - Gesunde Basis - Land & Garten Nach seinem Diätkoch und seiner kürzlich erworbenen Ausbildereignung hat er wohl Lunte am erfolgreichen Lernen gerochen, nun steckt er wieder in einem Studiengang, der Küchenmeister ist im Visier! Mehr unter www.m-o-h-s.com und www.land-garten.de

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

Enrique Araujo

La cocina no es una cosa cual quiera es un arte fino y delicado ser parte de ella es un placer

Soy un chef con Muchas ganas de aprender prender de muchas culturas gastronómicas y diversas del mundo

jose velasquez

Hotel restaurante catering-servicio al cliente cocinas grandes

Vivido 14 años en el norte de Europa Finlandia. Soy una persona muy independiente y trabajadora y Humilde. Tengo muvha experiencia en el campo Nordica gastronomico.

Mauricio Enrique Zarate Cambron

Chef de oficio

Chef de oficio y convicción De oficio panadero, pastelero, confitero, de carrera trunca en cocina pero ya con años de experiencia en el ramo con conocimientos en cocina mediterráneo,italiana ,francesa,japonesa y con gusto por aprender eh innovar con nuevas técnicas de cocina

Jorge Felix Partidas Leon

chef en Gastronomía profesional

pro activo, con deseos de aprender particularmente de carácter bastante fuerte, con deseos de salir de mi país actualmente no solo por emigrar sino también poseer la capacidad de llegar alto en otros países también y por ende disponibilidad total de salir de viaje a otro pais

Humberto ivan Olivares lara

Cocinero/panaderia

Soy una persona responsable y puntual,me gusta perfecionar mis platillos,y trabajar en orden,y mucha limpieza,trabajo en equipo y siempre con buena actitud.?

Nicat Babayev

Executive sous chef

Nicat Babayev

Ibrahim Abdul Latif

Ibo Chefkoch der Patissier

90er Baujahr, Libanese, 168cm Groß mit einem RIESEN Herz für die Gastronomie.

Enrico Amatucci

cuoco

ho una grande passione per la cucina... da quando ero bambino... e questa passione cresce ogni giorno di più...

Alejandro Angulo Bastidas

Chef master cuisine

Soy un chef con un master en alta cocina me especializo en ello me gusta la innovación conocer todos los días algo nuevo y sobre todo explorar el mundo a travez de mis objetibos fijados.

Brendan Otero Speight

Personal chef

Soy un aficionado a viajar y conocer culturas y su gastronomía. Llevo en el mundo de la gastronomía desde los 18 años habiendo trabajado en parte de los mejores restaurantes de España, para deportistas de alto rendimiento, celebridades y he vivido cinco años en México.

Maxim Lapa

Блогер, преподаватель

12 000 дней или около того, я получал ежедневный опыт на кухне. За это время мне удалось почистить 1000 тонн овощей, нарезать Эверест на кубики, сварить Байкал чая и накормить всю Москву вместе с гостями. Готовить получалось в разных условиях: на костре, в печах, на поезде, в столовой, в полевой кухне, в кафе, в ресторане. В процессе я нашёл всю кулинарную книгу там, где она начинает расти, кое что вырастил сам и затем приготовил. За это время я поучаствовал в открытии или реконструкции 500 кухон, хозблоков, складов, очагов.

Christian Cárdello

Cocinero

La cocina es mi pasión y me gusta conocer la gastronomía de diferentes Culturas. saber de gastronomía es conocer la cultura, hábitos, historia y tradiciones de un país.

Alexis DELEAGE

Chef de Cuisine

Jeune passionné par le monde culinaire. Après avoir fait mes études dans le design graphique, je me suis penché sur ma première passion gustative. Une reconversion professionnelle. À 21 ans, j'ai fait mon apprentissage dans un hôtel 4 étoiles puis enchaîné dans des restaurants gastronomiques étoilés. Toutes types de cuisine (gastronomique, semi-gastro, bistronomique, bistro, brasserie de luxe, brasserie, traditionnelle). Ne travaillant qu'avec des produits frais et de saison.

Samuel Mervyn Rainey

Chef a Domiclio

Sono esperto nel confezionare su misura il pranzo o la cena per qualunque festa privata o evento, incluso matrimoni, battesimi e cresime in modo da esaudire esigenze e gusti di ogni tipo di clientela

Артур Смирнов

кулинария творческая профессия

Всем привет я Арт живу и родился в городе Сочи моя профессия повар я люблю готовить и творить на кухне, но не люблю мыть посуду вот так и живем!!!! :)

Manfred Zilles

Sous-Chef

Ich bin Kreativ anders, Selbstbewusst, Witzig und ich scheue mich nicht davor neue Geschmacksrichtungen zu probieren und zu kombinieren

Mariusz Putek

Sous chef

Pozytywny zawsze chętny do współpracy i nauki. Długo uczyłem sie kuchni molekularnej kturą wplatam do swich dań na swej drodze kulinarnej spotkałem wiele ciekawych osobistości w ty samego chef Jean Bos kturego byłem zastępca przez 1,5 roku udało mi się ruwnież z przyjacielem otworzyć restauracje w tajland

Lloyd Roberts

Executive Chef

I’m a country boy, I grew up on a farm in Saint Mary Jamaica with my mother, father. In 1985, my parents when to America in search of a better life for our family. My grandmother taught me to eat and cook. It was there I fell in love with food—fresh herbs, vegetables, fruits and all the different spices from my country. I love the warmth of our local Jamaican flavours that are in the street from all the different food vendors. Since my departure from Jamaica, I’ve lived, trained, and cooked all over New York City. I have live in New York City for over 18 years before I started to travel and work. I have work in some of the best restaurants in NYC, and learned so much from some superstar chefs and Restaurateur. Chef Nobu gave me the greatest opportunity to open two location of Nobu restaurant, Moscow, Budapest, because of this opportunity; I have worked in London, Moscow, and Budapest, Ukraine and Dubai Wherever I go, I always want to cook both globally and locally. My background in cooking started off with French and Asian cuisines. I started my career as a waiter then when to culinary school to study the art of cooking. My first trip into the real world of cooking was working for Chef Jean-Georges Vongerichten. That’s where my love for fusion cooking started, working for Chef Jean-Georges remains one of my most influential culinary experiences, and I’ve since adopted is cooking style and bold flavours to my cooking repertoire. Everything I cook has to have a flavour inside of it.

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.

ISRAEL ATIYOE

Executive Chef

Am young Chef from Nigeria, with 15 years experience Both Local and International in the Culinary industry.who understand what the acronyms F.O.O.D means

Arrius Simone

Chef di cucina

Sono un ragazzo semplice mi piace la cucina e mi diverto e la cosa che mi da piu soddisfazione e quando i clienti sono contenti

Vuk Simic

Chef in Oslo , Norway

Professional Chef who is available to show his experience everywhere around the world !! :)

Nancy Hamel

1er chef de partie

Dynamique, souriante, pédagogue et amoureuse de son métier.

Thomas Paul

Certified Culinary Instructor

Sharing my experiences with other and help each other to grow. I'm a certified culinary instructor and share my knowledge in school and online. Learn all the fundamentals in culinary knife skills. Join me at Skillshare and get 2 month free. http://skl.sh/2s4fO88

Sergio Radeglia

Chef

Nato a Torre Santa Susanna (BR) nel '91. Esperienza in diverse città italiane, dalla gavetta a ruoli che comprendevano una maggiore abilità di gestione e responsabilità. 7 anni maturati nella ristorazione, gestione food cost, inventario, selezione personale, impostazione menù nel rispetto della stagionalità dei prodotti, studio approfondito sulle nuove tecniche di cotture (in particolare basse temperature), studio sui sapori e proprietà organolettiche, creazione di piatti all'avanguardia che consentano di soddisfare le moderne richieste.

Uwe Steiniger

Küchenmeister

Die Bewahrung der Ess- und Trinkkultur ist dabei mein Leitmotiv, darüber hinaus Qualitäts- und somit Ernährungsbewusstsein. Geschmackserziehung, Austausch-, Vernetzungs- sowie Integrationsmöglichkeiten liegen mir ebenfalls sehr am Herzen.

stefan zivkovic

Chef

I am Stefan Zivkovic, born on February 14, 1992. I am from Serbia, currently in Belgrade, where I'm Head Chef in THETA Restaurant. I am very ambitious and I am constantly looking for new knowledge.

JR Yoong

Chef

Grew up helping in cooking for family. Gained passion and inspired by cooking competitions like iron chef. When to culinary school to persue passion. Came out and move up the ladder overtime, found out that leadership is another interest.

Andreas Leisinger

Kuechen Chef / Head Chef

Hard Working , passionate and very driven Head Chef 2 AA Rosettes

Maximilian Lorenz

Sternekoch

geb. am 8. Februar 1991 in Bergisch Gladbach

Homar Coronado

Cocinero

Tengo mi locura, vivo en otra dimensión. Ⓘ https://www.instagram.com/homarwh_/ Ⓕ https://www.facebook.com/Homar.Coronado