BioSing – boutique organic products that make your taste buds sing

The BioSing creations come from a centuries-old tradition of Ribnica, where men used to travel to far places to sell their wooden wares. Of course, they wanted to eat well, so they were taking the best with them they had: home sausages more ...

Shen Tan – Own Self Make Chef | what it takes to be a private chef

Shen Tan is a private chef in Singapore famous for what she terms “mod-sin” cuisine: modern Singaporean. She first made a name for herself as a street food hawker, then with her 30-seater restaurant the Wok and Barrel. She now hosts weekly, cheekily named dinners such as Go Pig or Go Home more ...

Virgilio Martinez – the richness in diversities and cultures of Peruvian food

Virgilio Martinez abandoned his home country, Peru, because he felt like he was caught in the country. After the long journey, he found the wide diversity of the motherland. more ...

Dondon Cadavida – Japanese Master Chef at The Lodhi, New Delhi

Dondon Cadavida has a long journey with a lot of hard work behind him. But he did it. From Kitchen Helper to Master Chef! When the student becomes the master. Now Dondon is working as a Japanese Master Chef at The Lodhi in New Delhi. more ...

Kevin Fehling – German 3-star Chef | The Table, Hamburg

For the last 12 years Kevin Fehling has been an integral part of the Michelin Guide, and for the last 5 years he has been working with 3-Michelin Stars to his name. This makes Kevin Fehling the youngest Chef to accumulate 3 Stars for a restaurant to date more ...

Vladimir Chistyakov – head chef of Buro TSUM restaurant

Vladimir, how have you made such a breathtaking career within 4 years? more ...

Tom Clarke – Head Chef at Michelin starred restaurant L’Ortolan in Reading, UK

Tom Clarke grew up in Essex and started developing a passion for cooking at an early age. He used to cook creations for his family, studied catering at the Colchester Institute, and now presents his cooking skills to guests of the Michelin-starred restaurant L’Ortolan. Read on to learn more about his culinary journey. more ...

Daniel Kent – Head Chef at Wiltons, an almost three centuries old classic London restaurant

Daniel Kent is Head Chef at classic London restaurant, Wiltons. He joined in 2011, having previously worked in some of London’s finest kitchens, including Le Café Anglais, Skylon and The Wolseley. more ...

Nadin Pospech – owner and Chef of Top Nosh Cooking School and Specialty Caterer

Nadin Pospech is the owner and Chef of Top Nosh Cooking School and Specialty Caterers in Cape Town. She was born in Germany and already has an international career as a chef behind her. more ...

Francisco Carrasco Cortés – Executive Head Chef at Crowne Plaza Hotels & Resorts

After more than 19 years of experience of being a Chef and several international stations as Chef, Francisco Carrasco Cortés now works as Executive Head Chef for IHG in Brussels. Francisco has worked with some of the best and made some crazy experiences while working at Harrods, London. But read for yourself. more ...

Adam Gaunt-Evans – Welsh heart, Asian soul – Executive Chef at The Three Eagles

Adam Gaunt-Evans – his work as a Chef has already taken him to various places in the world. From London to Dubai, the Maldives, Sydney and Thailand or even Sri Lanka. Now he is back in his homeland – Wales, the place where it all started. more ...

John Braga of Murray’s Cheese Bar about his love for cheese

John Braga grew up in Brazil, where he learned to make cheese on his grandfather’s dairy farm. Today, he creates innovative boards and pairings as a cheesemonger at a New York City classic; Murray’s Cheese Bar. We sat down with him, tried a few of his signature pairings, and talked all things culture. more ...

Andrea Ferrero “From Italy to Japan” – Executive Chef of Shangri-La Hotel, Tokyo

Andrea Ferrero holds the prestigious position of Executive Chef of Shangri-La Hotel, Tokyo, in Japan. We chat to him about his culinary journey from Italy to Japan. more ...

Owner of Spice Sanctuary Trusha Patel about award-winning organic spices

Spice Sanctuary is founded by Trusha Patel, an investment banking lawyer. Trusha is known as Canada’s Spice Queen™. She travelled the world to find some of the best producer. Today, the award-winning range offers organic, high quality spices and spice blends. more ...

Raúl Resino: “My restaurant allowed me to forge and believe in my own identity.”

A Repsol-Sonne, a Michelin Star, Winner of The 2016 Chef of the Year competition: Raúl Resino definitely does not lack the awards to prove his value as a Chef. Born in Madrid and raised in Valencia, he has been running his own restaurant in Benicarló (Raúl Resino *) since 2014. His secret recipe for success? more ...

Daniel o’ Hanlon – Regional Corporate Executive Head Chef at Claddagh Irish Pubs

Daniel o’ Hanlon about being a chef, being a musician, and learning about the differences in Irish and American cuisine. more ...

Pierre Gilson – Production Manager, Princi Kitchen

Pierre Gilson talks about his beginnings in France, the different European and Chinese food cultures and his experiences with Chinese bakery products. more ...

Rafal Marosek – Executive Chef in Oslo, Norway

Rafal Marosek works at congresses, conferences, fairs and banquets – always big kitchens and a huge amount of food to prepare. Read more about how he still manage to create delicious creations. more ...

Frederick Forster – Head Chef of Plateau, Canary Wharf

Frederick Forster has been appointed Head Chef of Plateau in Canary Wharf. As a former National Chef of the Year and experience working with the likes of Raymond Blanc, Gordon Ramsay, Thomas Keller and Pierre Gagnaire, Frederick is thrilled to return to D&D London. more ...

Snail caviar comes in different flavours – Marly Kanacher, Barcelona Pearls

Marly Kanacher has an unusual business – snail caviar. Snail breeding is a a real challenge. Her business is named Barcelona Pearls – a perfect match for what Marly is producing. Read more about her passion about snails and how delicious dishes with snail caviar are created. more ...

Francesco Coratella – Italian Head Pastry Chef at Hakkasan Group, London

Francesco Coratella talks about the passion and fascination of being a pastry chef, about the importance of seasonal cooking and local products and London´s latest food trends. more ...

An insight into foreign pots and pans. A comparison of German and Japanese cuisines.

Sascha Barby, chef and product manager at Rational in Landsberg am Lech (Germany) and his Japanese colleague Okada Hirokazu, also a chef and National Corporate Chef at Rational in Tokyo, have known each other for years and regularly exchange experiences. more ...

Bart Wieczorkiewicz – Demi Chef de Partie | King’s College, Cambridge

Bart Wieczorkiewicz learned from the best like Hans Schweitzer or Clare Smyth. In this lovely Q&A Bart talks about his beginnings as a chef, his current position at King’s College, Cambridge, and what being a chef means to him. more ...

Ken Yu is Executive Chinese Chef at Kerry Hotel Hong Kong

Ken Yu is Executive Chinese Chef at Kerry Hotel Hong Kong. He has more than 30 years of experience in Cantonese cuisine, and has been at the hotel since 2016, where he oversees the hotel’s signature Chinese restaurant, Hung Tong, and the banquet operations of the hotel, which houses the biggest ballroom in Hong Kong. more ...

Yohan Da Costa, young French Executive chef in Japan, who started his chef career at age of 14 in Michelin star restaurant

Yohan Da Costa, young French Executive chef in Japan, who started his chef career at age of 14 in Michelin star restaurant. more ...

Marco Caverni, Italian Chef and restaurant owner of the “Al Choc Osteria Italian” in Seoul, Korea, about his experiences in Asia.

Marco Caverni, Italian Chef  and restaurant owner of the “Al Choc Osteria Italian” in Seoul, Korea, about his experiences in Asia. more ...

Daniel Salvador, Spanish Head Chef and private Chef in London for many years.

Daniel Salvador, Spanish Head Chef and private Chef in London for many years. Read his story here. more ...

Gregory Louraichi – French Chef and owner of Greg’s restaurant in Xiamen, China, about his work in China

Gregory Louraichi – French Chef and owner of Greg’s restaurant in Xiamen, China, about his work in China. more ...

Paolo Bodon – Chef di cucina presso, Relais & Chateaux, Villa Fiordaliso, Italy

Paolo Bodon – Chef di Cucina Presso, Relais & Chateaux, Villa Fiordaliso, Italy. An Italian love story about Vocational cooking. more ...

Apulian Chef Pasquale Martinelli, about his career in the U.S. and work as private chef in New York today

Apulian Chef Pasquale Martinelli, about his career in the U.S. and work as private chef in New York today. more ...

Spanish Chef Daniel Negreira, Chef and owner of the several award-winning restaurant “Hidden By DN” in Taipei City, Taiwan

Spanish Chef Daniel Negreira, chef and owner of the several award-winning restaurant “Hidden By DN” in Taipei City, Taiwan. About his contemporary take on Spanish cuisine, using the best Taiwanese ingredients. more ...

Marco Liguori – Chef at Italian restaurant Mascalzone in Houston

Marco Liguori is Chef at Italian restaurant Mascalzone in Houston, USA. We chat to him about keeping it simple in the kitchen, how fresh ingredients are always the best, and the Houston dining scene. more ...

Alper Uzundurukan – executive chef at Dusty’s Dubai

Alper Uzundurukan – executive chef at Dusty’s Dubai. About the underestimated Turkish cuisine and his work as executive chef in Dubai. more ...

Philippe Roth – french private chef in London and his Japanese, French Fusion Cuisine

Philippe Roth, French private chef in London and his Japanese, French Fusion Cuisine. Read his amazing story. more ...

CHEF LOUIS HAN ABOUT HIS WORK AT SINGAPORES “KIMME” AND HIS CULINARY JOURNEY THROUGH ASIA

In this post chef Louis Han talks about his exciting culinary journey through Asia, and his work at the very successful “Kimme” restaurant in Singapore, opened by Chef Sun Kim. Let yourself be abducted and immerse yourself. more ...

Ettore Michele Moliteo – Executive Chef presso Hotel Raphaël Rome- Relais&Châteaux

Ettore Michele Moliteo – Executive Chef presso Hotel Raphaël Rome- Relais&Châteaux about his culinary line, which is based on a vegetarian cuisine which draws ideas from the Sicilian culinary tradition. more ...

Nobuo Tsuji – Chief Cook | Nadaman | Kowloon Shangri-La Hong Kong

Nobuo Tsuji is chief cook at Nadaman Japanese Restaurant at the Kowloon Shangri-La Hong Kong. He has worked for the Nadaman brand for 20 years, including at the Imperial Hotel, Tokyo, and at Pudong Shangri-La, East Shanghai. more ...

Erik Van der Veken – Belgium Pastry Chef and passionate Chocolatier

Erik Van der Veken Belgium pastry chef and passionate chocolatier, about the his love for chocolate and the secrets behind. more ...

Ankur Kumar Executive Sous Chef – Maldives

Ankur Kumar Executive Sous Chef about the Maldivian kitchen and Maldivian food scene. more ...

Giovanni De Vivo – Executive Chef of the Relais & Châteaux restaurant the mosaic of the michelin star

Giovanni De Vivo is executive chef of the Relais & Châteaux restaurant the mosaic of the michelin star at the Terme Manzi of Ischia. more ...

Alexandros Porfyris – Q&A with a Greek Head Chef

“You never do anything perfect, you’re just getting closer.” – Alexandros Porfyris more ...

Smoked humous that are a million miles from a boring dip – a Q&A with Julie Waddell, Moorish

Julie Waddell started her own business. Good and healthy food with a great taste has always been her goal. So she decided to produce smoked humous in her kitchen. The first customer – Julie Waddell’s own son. And he loved it. That’s how a great success story began. more ...

He Jia – Executive Chinese Chef of the Shangri La Hotel Group

He Jia works as Executive Chinese Chef at Shangri La Hotel Group. After gradutating in Chinese cuisine and oriental cuisine at the Nanjing China Cuisine High School, his culinary journey took him also to Dubai. more ...

Cheung Long Yin – Executive Chinese Chef at Shang Palace

Chef Cheung Long Yin holds the prestigious position of Executive Chef at the two-Michelin-starred Shang Palace in the Kowloon Shangri-La hotel in Hong Kong. Previously, he was Master Chef at The Hong Kong Jockey Club, and spent 14 years at The Peninsula Hong Kong. more ...

Daisuke Nakamura – one of Okinawa’s most loved chefs

Okinawan chef Daisuke Nakamura is revered as one of the Japanese island’s most loved chefs. He is chef-owner of Ardor, which specialises in seafood fished from the surrounding waters but cooked in ways that are more common in Europe more ...

Gaetano Trovato – Grand Chef Relais & Châteaux and owner of Arnolfo Restaurant

Gaetano Trovato is the chef and owner of Arnolfo Restaurant. He focuses on local ingredients of Siena and Tuscany. But even the greatest chef just has to to sit at the table and eat when his mother is cooking. more ...

José Pedro Stöck – Argentine Private Executive Chef about his culinary journey

José Pedro Stöck became an international, experienced chef after attending the IAG in Argentina. He worked as a chef in South America, Europe and Asia. Today he works as a Personal Chef for an UHNW familiy. more ...

How to Properly Arrange an Awe Inspiring Buffet Set Up

It is time to set up your buffet and prepare your guests for the ultimate dining experience! How? Here are a few useful pro tips guaranteed to impress. more ...