Blog. Events. Tips.

20 February 2020

General

A promising Chef in Spanish haute cuisine: Ezequiel Álvarez Barroso

At 21 years of age, Ezequiel Álvarez Barroso as a short and very successful career behind him. The young Catalonian who won the Tapas competition at Madrid Fusion 2018, won last year’s V. “Promises of Haute Cuisine Prize Cordon Bleu”

19 February 2020

Chef Portrait

William Remy Bosini Campbell – Head Chef at the Wangz Boutique Hotel, Singapore

William Remy Bosini Campbell received his diploma in Culinary Arts at the famous Shatec Institute. With this diploma in his pockets, Chef William gained invaluable knowledge of and skills on what the world’s cuisines have to offer. Today William is Head Chef of Wangz Boutique Hotel in Singapore.

18 February 2020

Chef Portrait

Danny Wallace – Winner of Observer Food Monthly Awards 2019: Young Chef of the Year

Last year, 23-year-old British chef Danny Wallace won the Observer Food Monthly Awards 2019: Young Chef of the Year. Working then as chef de partie at Kala in Manchester, Northern England, with his mentor, the controversial and outspoken chef and restaurateur Gary Usher, Danny had previously spent time in the kitchens of the Grosvenor Hotel…

17 February 2020

Chef Portrait

Daniela Martins – Restaurant Lá em Casa, Belém – the cuisine of the Amazon

Among the many cuisines found in Brazil, the cuisine of the Amazon is the one that most retained the oldest traits derived from the indigenous populations of the Amazonian forest before the arrival of the European settlers.

16 February 2020

Chef Portrait

Mara Salles – The Brazilian cuisine at Restauarant Tordesilhas, São Paulo

Known both in Brazil and abroad as a tireless researcher in the cuisine of her country, chef Mara Salles has been commanding for more than 25 years one of the most awarded restaurants of Brazilian cuisine, Tordesilhas, in São Paulo.

15 February 2020

General

Wieland Matzig – Executive Chef in Abu Dhabi

After a very successful apprenticeship in the renowned Taschenbergpalais Hotel in Dresden, Wieland Matzig has seized an opportunity – working as a chef in Abu Dhabi in the United Arab Emirates. In doing so, Chef Wieland has experienced much and has learned an abundance of new techniques.

14 February 2020

Chef Portrait

Liborio Colonna – Executive Chef at Serafina Dubai and at Simply Italian Restaurant, Dubai

Liborio Colonna made a life-changing decision and left the university to follow his true passion. He became a chef! Early in his youth, Chef Liborio helped his grandmother and mother in the kitchen while cooking. And he developed a feeling that this is something he would like to do all his life.

13 February 2020

Chef Portrait

Mark Sorezo – Executive Chef at Katsuya by Starck M. H. Alshaya Co.

Mark Sorezo graduated in Information Technology and received his degree Bachelor of Science. Today he works in a different field, but also in a kind of science: Cooking. Chef Mark is sushi expert and Executive Chef at Katsuya by Starck M. H. Alshaya Co.

12 February 2020

Chef Portrait

Ben Kiely – Culinary Arts Chef Instructor at the Pacific Institute of Culinary Arts (PICA)

Ben Kiely is Culinary Arts Chef Instructor at the Pacific Institute of Culinary Arts (PICA) in Vancouver, Canada. We chat to this British-born chef about the latest trends in the kitchen classroom and Canada’s culinary tradition.

11 February 2020

Chef Portrait

Magdalene Tang is the pioneering Chef-Owner of Mag’s Wine Kitchen in Singapore

Magdalene Tang is the pioneering Chef-Owner of Mag’s Wine Kitchen in Singapore. After 23 years, she has now relocated her restaurant to new premises in the trendy Keong Saik enclave, but she still serves the same heart-warming Modern French fare paired with an exceptional list of wines.

10 February 2020

Chef Portrait

PASTRY CHEF ANDREA TORTORA – THE BEST PASTRY CHEF IN ITALY 2019 BY L’ESPRESSO

The pastry is possible, the tastiest and the most appreciated part by diners in a restaurant, and one of the most delicate and difficult to create, since it needs many techniques, creativity, and endless studies. This wasn’t an impediment for Andrea Tortora, to stand out and be considered the best pastry chef in Italy in…

09 February 2020

Chef Portrait

Naim Hasnan – Malaysian Head Chef & National Corporate Chef Malaysia

Malaysia-born Chef Naim Hasnan began his culinary journey in his mother’s kitchen. There he learned the basics that would shape his life. His inspirations come from his travels and all the new ingredients he has discovered through different cultures and culinary arts.

08 February 2020

Chef Portrait

Vincenzo Nigro – Italian Chef at Ritz Carlton, Bahrain

Vincenzo Nigro has traveled the world culinary. He has gained experience and impressions in Italy, Australia, Dubai and most recently in Bahrain. Chef Vincenzo now works as a Chef at Ritz Carlton in Bahrain.

07 February 2020

Chef Portrait

Amerigo Tito Sesti – Head Chef at Michelin-starred restaurant J’AIME, Bangkok

Italian-born chef Amerigo Sesti has worked in several Michelin-starred establishments throughout Europe. Today Chef Amerigo works as Head Chef at Michelin-starred restaurant J’AIME in Bangkok.

06 February 2020

Chef Portrait

Dmitry Pustovalov – Chef at KIT bar&bistro, St. Petersburg – combining incompatible ingredients

Dmitry Pustovalov – a chef from St. Petersburg on how to combine the incompatible and create new tastes. Chef Dmitry works at KIT bar&bistro.

05 February 2020

Chef Portrait

Ben Goh – InterContinental Singapore’s Pastry Chef

InterContinental Singapore’s pastry chef, Ben Goh, retells some of the challenges of making it in the world of pastry and shares what is it like to work in the context of South East Asia.

04 February 2020

Chef Portrait

Andrew Wong – his latest concept OpenHouse has taken the Kuala Lumpur dining scene by storm

Andrew Wong, one of Malaysia’s hottest restauranteurs, chats with Monica Tindall about his latest concept, OpenHouse. Taking 14 months to complete but being open for less than a month, OpenHouse has taken the Kuala Lumpur dining scene by storm.

03 February 2020

Chef Portrait

Natascha Schwarzer – Maitre Chocolatier at Cococo Chocolatiers in Calgary, Canada

Chocolate was certainly not Natascha Schwarzer’s favorite ingredient during her training as a pastry chef. But the challenge turned into passion and today she loves to work with this fascinating product every day.

02 February 2020

Chef Portrait

Christoph Trocker – the carefree adventures of an Austrian Chef

Christoph Trocker made a leap – to step out of the comfort zone and dive into adventure. He completed his studies and apprenticeship as a chef in his homeland of Austria and following that stepped into working out of the country in neighboring Switzerland which ended up being the start of a long culinary journey.

01 February 2020

Chef Portrait

Rabbi Tayag – Head Chef at Matagi, Emerald Palace Kempinski Dubai

Rabbi Tayag was born and raised in the Philippines. He finds it very sad how the Filipino cuisine has changed and made it his mission to bring the good, old traditional Filipino cuisine back on the tables. His culinary journey took him to Qatar and to Dubai, where Rabbi Tayag now works as Head Chef…

28 January 2020

Chef Portrait

CHEF TITA (INES PAEZ NIN) AMBASSADOR OF DOMINICAN CUISINE IN THE WORLD

Ines Paez, better known as Chef Tita, in the last times is playing an important role develop Dominican gastronomy, highlighting the ancestral and native ingredients to create the new Dominican cuisine.

26 January 2020

Chef Portrait

Chef Deepanker about setting up this urban farming hot spot

Haoma in Bangkok is a ground-breaking urban farming restaurant in Thailand. Here, diners sit at tables among vertical layers of growing beds and leafy planters to enjoy Chef-owner Deepanker Khosla’s innovative neo-Indian dishes. Along with a wide variety of greens, the restaurant also farms its own fish, which – until they end up on the plate…

26 January 2020

Chef Portrait

Yoshi Tokuyoshi: the cuisine of cultural fusion guided by originality and harmony.

Commixture. Yoshi Tukuyoshi’s cuisine stands out because it is imbued with cultural contamination. Italy and Japan blend harmoniously in a cuisine that respects local Italian products, using Japanese techniques. Fusion?

25 January 2020

Chef Portrait

A philosophy of life guided by respect and freedom tells the chef Federico Sisti of today.

“I am a very free man, from all judgments and assumptions. What awaits me? Even today, I don’t know because I take a little bit of what’s there.

24 January 2020

Chef Portrait

Chef Steve Doucakis: Bridges the gap between cultures and cuisines as well as embracing typical comfort fare with his from-scratch philosophy

Given beautiful, diverse cuisines from all over the world, it’s a little tough for foodies – like us – to make up our minds on a day where hunger would go for anything from Lebanese to American and Thai.

23 January 2020

Chef Portrait

Chef Mateo Roberson – A connection between two continents, ambition, and the search for authenticity.

Forging ahead with heritage technique and traditional ingredients, Chef Mateo Roberson, the American head chef of Carne Bangkok, deems necessary to first look to the past for inspiration.

22 January 2020

Chef Portrait

Austin Bush – A Thai Food-Fueled Cookbook Author, Writer and Photographer you should meet

Thai food has always been in the limelight of the world’s culinary trend but only a few versions of it really show Thai cuisine at its best.

21 January 2020

Chef Portrait

Jefferson Rueda is a Brazilian chef and the owner of A Casa do Porco, a restaurant known for its pork dishes and the philosophy of “nose to tail eating”

Jefferson Rueda (42) was born in San José del Rio Pardo, in the interior of the São Paolo state, in 1977. As a child, he was fascinated with food and has spent two years working as a butcher in his hometown.

15 January 2020

Chef Portrait, General

Tipografia Alimentare: the family soul that links people and passion to the product.

It’s 11:30 in the morning; there are 35 bottles from the day before. The Christmas lunch – extended to friends, relatives, supporters, and helpers – is over. All welcomed under the wing of the big TIPA family; we return to Martesana (with a bit of hangover), an area decentralized by the Milanese frenzy, where Martina Miccione…

12 January 2020

Chef Portrait

Rustic and austere: the perfect combination of Cascina Lago Scuro.

Cascina Lago Scuro was founded more than two centuries ago and was recovered in 1990 by Fabio and Paola, Luca Gresselli’s parents, with the precise idea of protecting the rights of nature, safeguarding its freedom of growth and promoting the creative autonomy of the individual.

12 January 2020

Chef Portrait

DAVID WANG, CULINARY TECHNICAL CHEF IN NESTLÉ (COSTA RICA)

David Wang, an entrepreneur and persistent, studied advertising first but the office routine made him change the course, considering cooking as his second profession.

11 January 2020

Chef Portrait

TODD KNOLL, EXECUTIVE CHEF AT JORDAN VINEYARD & WINERY, CALIFORNIA

In 2007, chef Todd Knoll became Executive Chef of Jordan Vineyard & Winery, a stunning European-style estate located in the Alexander Valley, Healdsburg, California, and now oversees the entire Jordan culinary program.

11 January 2020

Chef Portrait

CRISTIANO TOMEI AUTODIDACT CHEF WHO HAS ACHIEVED TO HAVE A SPECIAL POSITION IN ITALIAN CUISINE

Eccentric, creative and passionate are the best words to describe chef Cristiano Tomei and his cuisine. Cristiano Tomei is an Italian chef, who has developed his cooking ability in his travels, tasting the flavors of the world and working in the culinary area to create his project.

04 January 2020

Chef Portrait

Chef Domenico Filippone – about italian cuisine and the beautiful city Moscow

Chef Domenico Filippone is an Italian chef who works in Moscow. Learn more about Italian cuisine, the flair of Moscow as a culinary hotspot and much more in this great interview.

04 January 2020

Chef Portrait

Teresa Mas de Roda is the conceptual chef

Professional cook, creative artist, traveler and restless. Teresa Mas de Roda is the conceptual chef, she creates her dishes from concepts, from edible stories that tell the life of an artist, the lines of a painter, the notes of wine, the story of the epic voyage of the first round the world of explorer Magellan.

27 December 2019

General

Farina di ghianda: una tradizione dimenticata ripresa dall’Azienda Agricola Il Gobbo.

La storia di Elisa Ciambelli è simile a quella di tanti altri giovani italiani che dopo numerosi studi e lauree, non trovando lavoro, ritornano all’agricoltura.

27 December 2019

Chef Portrait

Herve Malivert – Director of Culinary Arts & Technology at the International Culinary Center in New York City

Herve Malivert is Director of Culinary Arts & Technology at the International Culinary Center in New York City. Read here to get more information about his exciting story.

23 December 2019

Chef Portrait, General

Elizabeth Vázquez: “There isn’t enough passionate people in the chocolate industry”

Elizabeth Vázquez is a Mexican chocolatier resident in Spain, with 10 years of experience in the sector, she says that chocolate is magical “see that people can enjoy a snack like a bonbon, and textures and flavors appear in the mouth”. In addition (when you work with it) “it is moldable, you can give it…

20 December 2019

Chef Portrait

Marc Soper is Executive Chef at Wharekauhau Country Estate, a farm and luxury lodge about two hours from Wellington, on the southernmost tip of New Zealand’s North Island.

Marlborough-born Marc has worked in Australia, Fiji, Tonga, USA, Canada, Germany and Switzerland, spending time in some of Europe’s finest Michelin restaurants. He has worked in Residenz Heinz Winkler in Germany and Taggenberg in Switzerland, as well as two of California’s top ranked restaurants – Restaurant Gary Danko in San Francisco and the acclaimed French Laundry by Chef Thomas Keller in…

19 December 2019

Chef Portrait

The three musketeers of Lucca’s food scene tell the story of today’s Giglio.

“Without a friend, there’s no denying You’re incomplete.”

19 December 2019

Chef Portrait

Raz Rahav – Co-owner and chef at OCD Restaurant

Raz Rahav says he’s singlehandedly trying to revive a fine dining scene in Tel Aviv, Israel. This talented and dynamic young chef – only 28 years old – is co-owner and chef at OCD Restaurant, where he serves long and intricate tasting menus of almost entirely Israeli ingredients.

18 December 2019

Chef Portrait

STEFAN BERWANGER – FROM CHEMIST TO CHEF – A BREATHTAKING STORY

Today, Stefan Berwanger works as Chef de Cuisine in the Pädaste Manor (5-star rated member of Small Luxury Hotels of the World) on the island of Muhu in Estonia, and is most familiar with the “Nordic Islands cuisine”. Here is an exciting peek into another world.

17 December 2019

Chef Portrait

Yuval Leshem is Head Chef at HaSalon in New York City

Yuval Leshem is Head Chef at HaSalon in New York City. The restaurant is the US outpost of Israeli celebrity chef Eyal Shani’s Tel Aviv hotspot. Shani is also behind Port Said, Romano, Teder, Malka, and North Abraxas in Tel Aviv, as well as branches of Miznon in Israel, Paris, Vienna, Melbourne and New York.…

16 December 2019

Chef Portrait

FROZEN IN THE ARCTIC! SVEN SCHNIEDER COOKS ON THE RESEARCH SHIP „POLARSTERN“ UNDER EXTREME CONDITIONS

Sven Schneider is a native of Langen near the area of Bremerhaven. He’s familiar with living near the sea and he has a pretty good handle with life ON the sea: He currently works in the kitchen of the Neumayer-Station III, a German polar research station of the Alfred-Wegener-Institute in the Antarctic, as well as…

13 December 2019

Chef Portrait

DANAE TSEKOURA IS A PROGRESSIVE VEGAN CHEF WHO TURNED THE TABLES ON THE GREEK FOOD SCENE

With the motto “Fighting Food Crime Since 2009”, vegan chef and food entrepreneur Danae Tsekoura was among the sparse handful of young foodie progressives to break the traditional meat-eating mold in Greece. Troo Food Liberation brought raw, vegan and vegetarian food to the Greek public’s initially befuddled attention. They ran ‘un-cooking’ workshops and presentations and…

13 December 2019

Chef Portrait

Here is some background about Chef Brian Paszko, Chef de Cuisine of Alcove Restaurant in Boston, MA

Chef Brian Paszko hails from Haverhill, MA in the North Shore. During high school, he worked with a local catering group, where he learned the art of scratch cooking. He fell in love with cooking, and found mentorship support from the head of the catering company, who encouraged him to apply to Johnson & Wales…

12 December 2019

General

TRADITIONS, FAMILY AND HARD WORK COME TOGETHER TO OBTAIN A PERFECT PRODUCT: THE EXTRA-VIRGIN OLIVE OIL OF TAGGIASCA TOLD BY DINOABBO

The olive tree is an evergreen, slow-growing tree known for its longevity and known as a symbol of peace. The olive trees in Liguria grow on impervious lands, are challenging to work, and now subject to drastic climate changes that are reducing production. There are, however, realities whose aim at quality and not quantity, thus…

12 December 2019

General

Lauren Smith at Forest Coal Pit Farm on raising rare breed acorn-fed pigs in Wales

Think you need to head to Spain to find acorn-fed pork? Meet the farmers rearing rare-breed pigs on acorns in the fertile woods of the Brecon Beacons in Wales.

12 December 2019

Chef Portrait

Chef Phanuphon “Black” Bulsuwan – the fermentation wizard and the art of fermenting

Fermentation is having a moment in Thailand right now and it’s not in any way, shape or form being a new approach in cooking; fermenting food has long been exploited in the kitchen since ancient time dated back to over thousands of years ago. But to talk about those who brought new light to the…

11 December 2019

Chef Portrait, General

In Lucca, made up of history, landscapes and culture, there is also space for pastry making: Sandra tells us about her corner of the dessert.

Born in 1969 in America to parents from Lucca, she returned to her native land as a child and pursued her passion, the driving force behind her life, pastry making. Sandra’s story is rich in values, dedication, and creativity. Sandra & L’angolo del dolce” is born in the heart of Lucca, a place where attention…