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 Il Mosaico

Giovanni De Vivo is Executive Chef of the Relais & Châteaux restaurant Il Mosaico 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 family. 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 ...

Max Levy – chef-owner of Okra shaking up the Hong Kong dining scene

New Orleans-native Max Levy is challenging stereotypes and shaking up the Hong Kong dining scene with his ground-breaking izakaya, Okra. We speak to him about what it means to keep diners on their toes and never be accepted. more ...

Martijn Defauw – the tough road of opening & running your own restaurant

So, here’s a quick introduction – my name is Martijn Defauw, I’m the owner and chef of restaurant Rebelle, which i run together with my girlfriend Tessa D’Haene. I’m 31 years old and working in a diversity of restaurants since I was 14 years old. more ...

Harry Faddy – Head Chef at Aquavit London | Nordic cuisine

Harry Faddy has been Head Chef for Aquavit London since its opening in November 2016. He helped secure the restaurant a Michelin star within the first 12 months of opening. Before Aquavit, he worked at London hotspots Lutyens and The Boundary. more ...

Jon Old & The Wasabi Company about the true flavour and pungency of wasabi

Let´s start with some shocking news: You probably not eating real wasabi at your favorite sushi restaurant. This green something is made from horseradish, mustard and green food coloring. But there is hope – Jon Old & The Wasabi Company. more ...

Diego Quispe – Head Chef at The Butcher’s Wife

Diego Quispe has already made a long and exciting culinary journey. Since his graduation at IAG he has worked as a chef in Argentina, Uruguay, Spain, Italy and France. Today he works as Head Chef at The Butcher’s Wife – a restaurant in Singapore serving gluten free food. more ...

Filippo Ristori – Sous Chef at ‘La Bottega del Buon Caffè’ in Florence

Filippo Ristori dreams of running his own restaurant. A place where he is able to create something and making the guests feel something through his cuisine. Today he talks about his beginnings and the Tuscan cuisine. more ...

Alain Verhoeven – Corporate Executive Chef of the Royal Catering Service

Alain Verhoeven worked several years as an Executive Chef for Emirates Flight Catering. Today he is Corporate Executive Chef of the Royal Catering Service. He talks about his career start, Belgian cuisine and his current job. more ...

Stephane Istel – Co-owner & Executive Chef of Bar-Roque Grill

Stephane Istel has been on a culinary journey from France to the Caribbean, USA, Canada and now Singapore. He has cooked for 20 years and is now the culinary mind of Bar-Roque. more ...

Rusvel Trujillo – A better life by eating plant-based foods?

In this blog post Rusvel Trujillo is sharing with us his knowledge about plant-based food. He is known as a vegan chef. Rusvel Trujillo invites everybody who may need a change in their lifestyle to be part of the CooknFly family. more ...

Johnson Wong – Chef Patron at gēn 根 about Malay cuisine

Johnson Wong is a graduate of Le Cordon Bleu Sydney. After completing his studies he has been on a journey full of cooking experiences in the kitchens of some great restaurants in some countries around the world. Today Johnson Wong works as Chef Patron at gēn 根. more ...

Paul Cottanceau-Pocard – culinary journey from France to the Philippines

Paul Cottanceau-Pocard is a young chef with a lot of creativity. He has a great passion for food and a lot of experience working in restaurants around the world. Paul Cottanceau-Pocard started working early with his father in the kitchen. Today he works at the largest venue in the Philippines. more ...

Hive & Keeper – British honey straight from the hive

Hive & Keeper is on a mission! A mission to change the fact that only 7% of honey sold in UK is British. Hive & Keeper provides unique home-grown honeys with great varied taste. Let Emily Abbott take you on a journey full of variety and complexity of flavours. more ...

Brixton Balls – a trendy street food in the center of Prague

Tales of successful people in their fields, who decide to change their careers from one day to the next, leave their comfortable zone and go into the unknown. We have one such story here, its actors are Luděk and Tim. more ...

Jasmin Chew – a rising star in the Singapore food scene

Jasmin Chew, Pastry Chef at Stellar at 1-Altitude, is a rising star in the Singapore food scene. We talk to her about what it’s like to be a pastry chef in her city. more ...

Stefano Turconi – Head Chef at Franco’s in London

Stefano Turconi is Head Chef at Franco’s, a London institution that’s been serving classic meals since 1946. We talk to him about his favourite ingredients and cooking Italian food in London. more ...

Manjunath Mural – Director of Cuisine of The Song of India

Manjunath Mural works as Executive Chef at The Song of India (Singapore). He is specialized in Modern Indian cuisine and won several awards. more ...

Psomopoulos Stavros – Executive Chef Culinary Art

Psomopoulos Stavros is a Greek chef specialized in the Mediterranean cuisine. He studied Culinary Art in Athens. Cooking is his passion. more ...

Reinhard Lackner, Executive Pastry Chef about patisserie in Asia

Reinhard Lackner is currently working as the Executive Pastry Chef for the Four Seasons Hotel chain in the Far East. Today he talks about his career and what makes Patisserie in Asia unique and special. more ...