Nach Köchen suchen

Manju Garr

Chef

I am a hard working person like to work in a challenging cooking places right now i am working in a hoppers restaurant its based on srilankan cuisine in london

Alexandros Porfyris

Head Chef

For me it all started 11 years ago in the little village of Benitses on Corfu. Starting out as a waiter, it didn't take me long to realise that all I wanted was to get in the kitchen - that brimmed with adrenaline. Using my new found passion, my energy allowed me to work 5 jobs - day and night - and achieved to pay off one of the most expensive cooking colleges in Athens. Since then I have never looked back. From the prestigious Lycabettus Boutique Hotel, at the age of 18 I competed on Masterchef Greece and arrived at 10th place as well as in front of many open doors. Crete Elounda Mare Relais & Chateaux gave me the push I needed to move to Malta as a sous chef - developing myself further. London called me thereafter and brought me to Mayfair at Dukes Boutique Hotel. By now I was able to run my own kitchen, as head chef of independently run Papillon Brasserie in Bromley, Kent.

Marco Antonio Da Silva DS

Chef

Passionate about culinary and always looking for the best fresh ingredients to make the best comfort food in the world

Olivier Sanchez

Executive Private Chef

Naturopathic Cuisine is a revolutionary Therapeutic Diet proposed by Oliver Sanchez, your Exquisite Private Chef. Food should be for HEALTH and WELL-BEING, allowing you to reap the therapeutic benefits of foods Selecting prime quality ingredients, fresh, in season, whenever possible local and Organic should be a priority. Olivier is an advocate of Biodynamic* Demeter certified food – farms work with nature not against it –, banning completely processed foods and ingredients and other "empty calorie" produce; promoting a nutrient-dense diet and optimum health. Forget constant dieting! Eat a balanced diet the way Nature intended and exercise the way that works for you, to reach and maintain your ideal weight and a healthy state naturally. Having completed a course in Weight management, Detox and Cleanse, Olivier is certified to help you achieve your goal. He is also a registered Naturopath and Nutritional Therapist, qualifications making him a true holistic chef and ideal ambassador of Naturopathic Cuisine. Olivier's goal is to share his passion for food, playing with flavours and textures, while using wholesome ingredients, to make your dinner a moment to remember. Imagine having a top-end private chef regaling your senses and your guests. If you wish to reconnect with food and savour daily health-promoting meals, Olivier can teach you to cook easy and healthy recipes in various Greater London locations or in the comfort of your own home, or even on one of his luxury retreats. His amazing repertoire includes healthy Classic French Cuisine, Mediterranean, Japanese, Traditional Thai, True Paleo, Vegan and Raw Diet, Low GI/Low GL, including "free-from" (Gluten-Free, Sodium-Free, Sugar-Free, allergens, etc.) and therapeutic diets.

Dustin Samaniego

Chef.Partie

Persona responsable

djamel cheurfa

Owner

Im a chef from Lyon who live in London and create new dishes and menu for restaurant, magazine or tv channel. 

Philippe Roth

Private chef

<div>Combining eastern flavours with fine French cuisine, private chef Philippe draws on his Michelin-star training to provide bespoke culinary experiences. From special dinners, to parties, to cooking classes, he has been sharing his love of cooking with the world for over 30 years.</div>

Robert Haynes

International Sugar Craft Teacher

Please allow me to introduce myself, I am Robert Haynes, an internationally acclaimed Sugar Flower Artist, from the Sugar Flower Studio in London. I specialise in teaching botanically correct sugar flowers, as a self-taught artist I have developed my own techniques and styles. I am immensely proud to say many of my students have gone on to win Gold in various categories in some of the toughest international competitions. I have worked all over the world, giving demonstrations, masterclasses and judging Sugar Art competitions. I can travel anywhere in the world and have previously worked in the US, Asia, Europe, South America and South East Asia, teaching masterclasses, demonstrations as well as private 1-2-1 classes. My philosophy is simple: I believe in imparting all my knowledge, expertise and tricks of the trade onto each valued student. Enabling them to recreate the most botanically correct and realistic Sugar Flowers. I am passionate about what I do, and strive to offer the best instructions, tailored to my student’s needs. My classes are not for the faint-hearted, it can be intense and hard work but immensely fun at the same time. Each student will leave with the tools and skills they need to create beautiful sugar flowers time and time again. The Masterclasses consist of 6-12 students. Please refer to my list of flower recommendations that can be completed within a 3-day class, which is my recommended minimum. I have my own range of distinctive botanically correct Silicone veiner’s and handmade cutters, which enable the students to produce high-end Sugar Flowers. I am also available for judging, demonstrations, corporate events and inspirational talks to larger groups or for an event that you may be hosting. I work very closely with hosts who wish to promote their own classes through their school or in their private homes, to create a wonderful and profitable experience for you and your fellow students.

Ricardo Cabrera

Professional chef

<div>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;PRESENTATION&nbsp;</div><div><br></div><div><br></div><div>The professional experience begins in 1997 as kitchen assistant of the Gran Hotel el Golf (Trujillo, Peru), learning from great cooks of the other and famous Hotel Crillon de Lima, this experience was decisive to start studying this race; Entered In of the first Peruvian institutes of cuisine, high school of gastronomy and hospitality, Gastrotur (2000-2002), with teachers graduated from Le Cordon Bleu in Paris, ICIF from Italy among others.&nbsp;</div><div>I traveled to Spain and I perfected in renowned hotels in Gran Canaria: Sheraton, Riu, Meliá, Barceló. On 2010 I traveled to San Sebastián to reinforce knowledge in Martín Berasategui restaurant with three Michelin stars, months later I traveled to Peru and discovered its great gastronomic pantry. A cluster of ideas and concepts left me Lima Restaurant (London) a Michelin star, captained by the chef Virgilio Martínez in turn owner of Central Restaurant-50 Best 2018 with the 6th place, and 2đo in the 50 Best Latin America.&nbsp;</div><div>Experience gained over time is valuable; Able to define the problem, search and execute the best solutions. With a set of theoretical-practical-ethical knowledge concerning quality, handling, conservation, selection of inputs and raw materials in general, costs of food and beverages; Since these mechanisms are general and are framed in the world market whose sole objective is to achieve a quality</div><div><br></div><div>El aficionado a la cocina como el alquimista no busca un objetivo material, sino espiritual: su fin no es el oro vulgar, no es la satisfacción biológica de hambre, sino un oro interior, una forma de alimentar el espíritu, el cual goza y crece con una sublimación del gusto</div><div>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;Londres, 12 de febrero 2015</div><div><br></div><div>”&nbsp;</div><div><br></div>

Manuele Schiavone

Head Pastry Chef

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

Ben Mariner

Head Pastry Chef

Ben Mariner is the owner and plated desserts coach at The Online Pastry School.&nbsp;His Career started at age 13 working at a number of restaurants and boutique hotels in Dorset before earning a full scholarship with The Royal Academy of Culinary arts at just age 16.<br><span><br>After training with the Royal Academy he was sent to one of London’s iconic five star Hotels, The Goring. It was here that Ben’s career started to take shape. After five years at the hotel he progressed to Pastry Chef de&nbsp;Partie, along the way taking part in the preparations for the wedding of the Duke and Duchess of Cambridge in 2011. This was followed by the honour of cooking for HRH Queen Elizabeth and members of numerous royal families from all corners of the world. <br><br>The icing on the cake came in 2013 when the restaurant won its first ever Michelin star since its opening in 1910.</span>After leaving the Goring in December 2015, Ben travelled to Melbourne, Australia to take on the role of research and development chef for celebrity chef and Master chef Australia judge, Darren Purchase.During his time in Melbourne, Ben produced cakes and patisserie for the Melbourne based pastry shop as well as the products used for the opening titles of Master chef Australia, the VIP lounge at Formula One grand prix, the Australian open and the Melbourne cup.<br><span><br>Two years later Ben was head hunted for a return to London, now working part time as head pastry chef and developer to a famous Multi Billionaire and their Executives, whilst running the Online Pastry School with help from a fantastic team of six (https://www.becomeapastrychef.co.uk/onlinecourses/)</span>

Francesco Coratella

Head pastry Chef

Passionate Italian Head Pastry Chef working in London

Daniel Salvador

Private chef

Cooking has been my passion since I was a young boy. And it continues to be now. I studied at a well-known hospitality college in Sant Pol de Mar (Barcelona) and the following 11 years I made my living in some of the best kitchens in Spain. Four&nbsp;years ago I became a private chef and since then I’ve been fortunate to develop my passion for designing and making my own menus.As well as a chef, I am a trained Nutritional Consultant by Stonebridge College and a member of the Royal Horticultural Society. I have my own kitchen patch, so my home grown herbs, fruits, flowers and vegetables are often ingredients in my dishes.<br>

salvatore Gala

head chef

experienced head chef with strong knowledge on new openings. dynamic and passionate about my job with solid skills on managing people and numbers.&nbsp;

Exquisite Private Chef Olivier Sanchez

Executive Private Naturopathic Chef

Executive Private Chef ambassador of Naturopathic Cuisine

Vito Ferrara

Executive head chef

Giovane, dinamico e flessibile! Amo la cucina in tutte le sue sfacciettature , ho girato tutta L'europa , vivo in uk Da 10 anni e sono alla ricerca sempre di nuove sfide; il mio motto è mai fermarsi!

Servet Kilic

Executive chef

Enjoy cooking and love sharing with guests and friends historic food...

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.

Amit Kumar arya

Executive pastry chef