Blog. Events. Tips.
05 November 2018
Dardan Cahani – Sous Chef at Padam about modern Albanian cuisine
Dardan Cahani works as Sous Chef at Padam, a trendy boutique hotel and restaurant in Tirana, Albania. The use of local and fresh Albanian products makes Padam a great destination for gourmets. Dardan knows the Albanian cuisine very well, but also that the Balkans is a melting pot full of influences and impressions. more ...
05 November 2018
Anton Abrezov – Chef from St. Petersburg about following the dream and constant self-development
Anton Abrezov is a chef from St. Petersburg who loves to experiment in the kitchen and believes that education, training and continuous improvement of professional skills should take an important place in the life of every chef. more ...
05 November 2018
Luca De Santis – Executive Chef at NH Collection Barbizon Palace, Amsterdam
Luca De Santis works as Executive Chef at NH Collection Barbizon Palace in Amsterdam. His culinary journey took him from Italy to Spain to the Netherlands. In Italy, he was born in a world where taste was the most important and came from the highest quality products – without any preservatives. more ...
02 November 2018
Jóse Miguel González: Environmentally friendly cuisine from the Chilean Patagonia
As a child, Jóse Miguel always dreamed that he would be in a creative job when he grew up. Architect, Chemist, Designer… he had a lot of jobs in mind. As a child he was also aware that food was more than something that just filled you up. more ...
01 November 2018
Yannis Martineau – Executive Chef on a luxury train
Yannis Martineau is Executive Chef of the luxury train the Eastern & Oriental Express. He came aboard in 2007 from the celebrated Belmond Road to Mandalay river cruiser in Myanmar, where he oversaw a team of 12 chefs. more ...
26 October 2018
Jeremy Simeon | Executive Chef of Song Saa Private Island, Cambodia
Jeremy Simeon is Executive Chef of Song Saa Private Island in Cambodia. He trained in French technique and macrobiotic cooking, and brings a philosophy of simplicity, balance and health to the kitchen. more ...
25 October 2018
Melih İçigen – Turkish Chef and lecturer at Cappadocia University
Chef Melih İçigen graduated in 2009 with the first rank from the Department of Culinary Arts at Cappadocia University entered on a scholarship. He competed at the International Istanbul Gastronomy Festival, Categories of the International Golden Junior Chef of the Year (2009) and National Practical Team Competition (2011) and won awards. more ...
25 October 2018
Reif Othman – Executive Chef and Business Partner at SumosanTwiga
Reif Othman is working in Japanese restaurant Sumosan. Reif Othman teamed with businessman Flavio Briatore and elevate the Sumosan brand to the next level. more ...
24 October 2018
Josh Gonneau – Chef Instructor at the Pacific Institute of Culinary Arts (PICA), Canada
Josh Gonneau is Chef Instructor at the Pacific Institute of Culinary Arts (PICA) in Canada. PICA is considered Vancouver’s leading culinary centre offering cooking classes, cake decorating classes and diplomas. We chat to him about the growing importance of seasonality in cooking and the Vancouver dining scene. more ...
22 October 2018
Dmytro Arkhipenko – Ukrainian Chef committed to the culinary arts
Dmytro Arkhipenko has more than 10 years of professional experience in various international companies. For Dmytro the most important ingredient in culinary is cooking with love. Everything else is just details. more ...
19 October 2018
Michael Hogan – Executive Chef at the Bangkok Marriott Queen’s Park Hotel
Michael Hogan is Executive Chef at the Bangkok Marriott Queen’s Park Hotel. He joined the hotel’s pre-opening team two years ago, overseeing the culinary operations for the largest hotel in Bangkok, with more than 1,388 rooms and suites, over 5,000m² of function space across 37 venues, and eight restaurants and bars. more ...
17 October 2018
Alessandro Verdenelli – Group Food & Beverage Director at Chucs, London & Saint-Tropez
Alessandro Verdenelli is Group Food & Beverage Director at Chucs, overseeing four London restaurants (Dover Street, Westbourne Grove, Harrods and the iconic Serpentine Sackler Gallery in Hyde Park), and one in Saint-Tropez. Chucs serves Italian favourites, dishes this Rome-born chef is more than accomplished in cooking. more ...
17 October 2018
Tom Voigt – The tales and experiences of a private chef in the exclusive world of yachts
Tom Voigt has a long list of references – Private Chefing, cooking on the high seas as well as being a chef for the stars of the world. Chef Tom Voigt knows what’s important and that’s why he has a signed Fender Guitar from Carlos Santana. more ...
08 October 2018
Andrey Kolodyazhniy – famous Russian botanist and chef in Modus restaurant
Hello, Andrey! Tell us, at what age have you decided to become a chef and what has influenced your choice? more ...
05 October 2018
Matteo De Carli – Italian Chef & Owner of Casa De Carli, Prague
After various international Executive Chef positions, today Matteo De Carli runs his own restaurant – the Casa De Carli in Prague, Czech Republic. The opening of his own restaurant was the fulfillment of Matteo’s dream. Matteo De Carli believes in hard work, creativity and fresh quality ingredients. more ...
05 October 2018
Alessandro Cozzolino – Chef de Cuisine at the Italian restaurant Grissini (Grand Hyatt Hong Kong)
Alessandro Cozzolino, from Campania in southwestern Italy, is Chef de Cuisine at the elegant and much-loved Italian restaurant Grissini at the Grand Hyatt Hong Kong. He has trained under some exceptional chefs, and now cooks traditional Italian dishes with a touch of something innovative in presentation and cooking technique. more ...
04 October 2018
Arup Dasgupta – Private Chef & Chef consultant – breaking stereotypes
After many years working as Executive Chef in different places, Arup Dasgupta work as a private chef and chef consultant today. He has a great knowledge about European, Indian and French cuisine and loves experimenting. He has traveled the world for over 20 years and cooked in some of the best Western and Indian restaurants. more ...
04 October 2018
Titti Qvarnström – Swedish Michelin Chef about the challenge and flexibility of “Here and Now” Cuisine
Titti Qvarnström has worked as Executive Chef at Bloom in the Park, Malmö. In 2015, Bloom in the Park was awarded a Michelin star. Titti was the first woman in Scandinavia to receive a Michelin star for her cooking skills. In this interview you will learn which vision and idea Titti has in cooking. more ...
04 October 2018
Achim Schwekendiek – Kitchen Chef of gourmet-restaurants in Schlosshotel Münchhausen
Achim Schwekendiek – Kitchen Director, Michelin Star Chef, Cookbook Author. Since 2004, Achim has worked as the Schlosshotel Münchhausen Kitchen Director in Aerzen. In his kitchens you will find a wealth of regional, top-quality ingredients and you will find him and his team cooking what tastes great to them. more ...
02 October 2018
Emiliana Athanassakos – Experienced Private Chef & Yacht Chef
Emiliana Athanassakos is an experienced Private Chef and especially Yacht Chef, with a university education in media lab arts from the University of Plymouth. Today Emiliana talks about the pros and cons of working as a Yacht Chef. more ...
02 October 2018
Paul Ivić – Tian restaurants Vienna and Munich – vegetarian Michelin-star Chef with a message
Paul Ivić is the Culinary head of Tian Restaurants in Vienna and Munich. In 2014 he clinched his first Michelin Star in the Austrian Capital, and has held on to it next to three Toques in the Gault Millau. more ...
02 October 2018
Native products of Guatemala that you should know about
One of the most obvious qualities of the new continent is, that due to its late involvement in global trade has made it possible for a cultural development at a different pace. This development implies the trade of ingredients, transmission of knowledge and domestication of crops. more ...
02 October 2018
Christian Sala – Gastronomic Advisor
Christian Sala works as a gastronomic advisor. He works across five continents, developing concepts of restaurants, menus and training kitchen teams. Reading his words is like making a gastronomic journey through different cultures and culinary habits around the world. This has produced an interview that, without a doubt, is worth a read. more ...
01 October 2018
Nicolas Reynard – Executive Chef at Sodexo, Singapore
Nicolas Reynard works as a French Chef in Singapore. He has over 18 years of international experience. Today Nicolas is Executive Chef at Sodexo, Singapore. He loves and appreciates the benefits such as regulated working hours, less stress and still being able to cook very good food. more ...
01 October 2018
The culinary roots of Sylvain Roucayrol | Head Chef at Henrietta Bistro, London
Sylvain Roucayrol is Head Chef at the 80-cover Henrietta Bistro at London’s boutique townhouse, the Henrietta Hotel. The hotel, located in Covent Garden, is by renowned hospitality team, the Experimental Group. more ...
01 October 2018
Clement Pellerin – Working as a French Chef in Asia
Clement Pellerin is a French chef. His culinary journey began in France where he worked for two different 2-Michelin-starred restaurants and it took him to the other side of the world to Asia with a stopover in Ireland. more ...
28 September 2018
Fermín I. García Huizi – Venezuelan professional self taught Chef
Fermín I. García Huizi is an internationally experienced Executive Chef with many work experiences around the world. His culinary path is an uncommon one: in August 2016 García was certified as chef – after 18 years of hard work and mostly being an autodidact. more ...
27 September 2018
Tony Kelly – Australian Chef and Restaurateur & owner of Rice Boi and Saltwater
Tony Kelly has been Executive Chef, founder and owner of various gastronomic operation. Today he is the owner of Rice Boi and Saltwater and talks about the Australian food scene, his role of an entrepreneur and how hard work pays off. more ...
26 September 2018
Freddy Money – Executive Chef and Culinary Innovator – importance of ingredients & his culinary future
Freddy Money is Executive Chef and Culinary Innovator for Australian Agricultural Company (AACo), producers of Westholme. He’s trained with the Alain Ducasse Group, El Bulli Catering and at the Paco Roncero “Taller” laboratory. more ...
26 September 2018
Kazuo Takagi – Money and praise are just the end result. Do not make them the goal.
Kyo-ryori Takagi owner Kazuo Takagi has used his experience of studying abroad in England where he cultivated his talents in language to thrive; among other things, he has become the consultant chef for the Japanese restaurant at Taipei’s Shangri-La Hotel, and devised Intercontinental Hotel’s Japanese cuisine menu. more ...
26 September 2018
Three days with Executive Chef Margit Mersinger | Weingut Mussler
Margit Mersinger 68 years-young. We were allowed to get a peek into her life and were amazed at how passionately the Executive Chef in Weingut Mussler cooked for her guests. Three days in the life of Margit Mersinger! more ...
25 September 2018
Steve Walpole – Freelance Chef & Consultant – Culinary Solutions for the Food Industry
After he was Senior Lecturer in Culinary Arts at the Westminster Kingsway College, today Steve Walpole works as Chef Consultant and Head of Food at Ugo Foods Group. Steve’s culinary path brought him a lot of experience, which he likes to share. more ...
24 September 2018
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 ...
24 September 2018
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 ...
21 September 2018
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 ...
21 September 2018
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 ...
21 September 2018
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 ...
20 September 2018
Vladimir Chistyakov – head chef of Buro TSUM restaurant
Vladimir, how have you made such a breathtaking career within 4 years? more ...
19 September 2018
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 ...
18 September 2018
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 ...
17 September 2018
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 ...
17 September 2018
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 ...
13 September 2018
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 ...
12 September 2018
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 ...
11 September 2018
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 ...
11 September 2018
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 ...
10 September 2018
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 ...
10 September 2018
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 ...
10 September 2018
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 ...
10 September 2018
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 ...