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.
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.
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.
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.
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.
Oliver Sanchez, a private chef from the UK, and ambassador of Naturopathic Cuisine, about the power of food and food as medicine.
Today you are a passionate private natural chef, with lots of other qualification and services. Back to the beginning; when did your passion and love for food start/ when did you decide to become a chef?
SAUD AL MATROOSHI DISHES A SOARING SUCCESS!
When a diverse group of people from all nationalities and cultural backgrounds have the opportunity to have a chef’s dishes,it is not something to take lightly; Saud Al Matrooshi lives what he likes to call “sweet pressure” every single day within a beehive-like work environment to fulfil the needs of his airborne customers.
Chef Portrait, General
Roberto de la Fuente (Clio’s): “It won’t take long to the Guatemalan gastronomy to be heard outside, it’s time for Central America”
The cuisine of Guatemala is a hidden gem that is being revealed for the Guatemalans themselves, infected by the Peruvian gastronomic revolution, the spirit of rediscovering their own regional ingredients is awakened. It is a revolution that has been developing for 5 years.
MAHMOUD EFRANJYEH, A SYRIAN STAR CHEF WHO EXCELS IN THE ARAB CUISINE THROUGH EMPLOYING EUROPEAN TECHNIQUES
Chef Mahmoud Efranjyeh is a well-renowned Syrian chef and food consultant. He became one of the Arab World’s Youth star chefs after participating in Top Chef television show Middle East semi quarter 2018.
HAMDAN AL SHAYEB AND HIS LOVE-INFUSED ARAB SWEETS!
Chef Al Shayeb is the executive pastry chef at W Hotel, Amman Jordan. He is one of Jordan’s best pastry chefs who didn’t only succeed in his country, but also secured himself a prominent position internationally, especially after winning the Horeca Middle East contest, which gave him access to many opportunities to travel abroad and…
Chef Portrait, General
Chef Douglas McMaster and his zero-waste restaurant SILO in Brighton, UK: “The future lies in the past”
After leaving school at 16, he spent ten years honing his skills as a chef at Michelin-starred restaurants around the world, including “St. JOHN” in London under Fergus Henderson, Heston Blumenthal’s “The Fat Duck”, “Norma” in Copenhagen and “Quay” in Sydney.
Chef Portrait, General
Luca Di Pietro – Chef de Cuisine at the Shangri-La Hotel Singapore
Luca Di Pietro, Italian Chef de Cuisine at the Shangri-La Hotel Singapore, started his career with an accounting diploma and found his way over crossing different countries and kitchens to the classic Italian cuisine in Singapore. We got interviewed him.
Peru celebrates potato day every May 30
In Peru, the “National Potato Day” is celebrated every May 30. This year, in the Department of Huancavelica, located in the central Andean highlands of the country, was chosen by the Ministry of Agriculture and Irrigation (MINAGRI) to host the meeting of all tuber producers from the most important regions such as Junín, Ayacucho, Cerro…
The Andalusian Bib Gourmand receive recognition from MICHELIN
Now more than ever, Andalusian cuisine stay trendy. There are good news. First of all because the red guide has chosen Seville, as the home city for the MICHELIN 2020 guide Gala. And secondly, because Andalusia has 38 restaurants with this distinction, being the second community with the highest recognition of Bib Gourmand.
Cesare Romani – Culinary Director at The Langham, Hong Kong
Cesare Romani is Culinary Director at the luxury hotel, The Langham, Hong Kong. He has more than 20 years of experience in the hospitality industry, working in hotels and resorts spanning Asia, the Middle East, Caribbean, Indian Ocean and Europe.
The cocktail that Buenos Aires created to honor tourists and locals
“La Reina Del Plata” is the name of the cocktail that the city of Buenos Aires has created during The Cocktail Week, organized by the Tourism Office, to honor the tourists and locals. It is elegant, with fruity aromas, herbaceous, powerful alcohol, and with a certain amount of personality, which each bartender has contributed to…
Weerawat Triyasenawat – Owner of Samuay & Sons in Thailand
Weerawat Triyasenawat, aka Chef Num, opened his trailblazing, hyper-local restaurant, Samuay & Sons, with his brother 5 years ago in his hometown of Udon Thani in Northeastern Thailand. His reputation has, over the years, continued to grow at home and internationally, and he recently brought his unique take on Isaan cooking to London, at Thai…
Markets in Las Palmas de Gran Canaria
The most beautiful way to get to know a place is to visit its market, it is the spirit of the community, it is to know the locals, to get closer to their products, their food, their customs. It is a mandatory stop if we want to connect with the city.
Roberto Martínez Foronda (Tripea), the chef who was inspired by Dalí’s artwork to make ceviche
The chef Roberto Martínez Foronda has narrated without words the story of the painting of the genius Salvador Dalí “Dream caused by the flight of a bee around a grenade a second before the awakening” making “Ceviche de Gala”.
Mallorcan cuisine: 5 jewels that you have to try if you go to the island
If you are going to travel to Mallorca, the dream of many tourists to enjoy the sun and its beautiful beaches, you have to try the five essentials of this land, some of them, under the Denomination of Origin and others with Protected Geographical Indication, marked by the Mediterranean tradition. We talk about the ensaimada,…
Do it yourself! Almond milk Recipe
It is a fake milk that can be prepared very easily at home. And economic, unlike buying some grams of the dried fruit, compared to what can cost you an already package drink. In addition, it is a natural dietary supplement that helps weakness and depression or the nervous system, for its levels of magnesium,…
José Avillez – one of Portugal’s brightest culinary lights
José Avillez is one of Portugal’s brightest culinary lights. He was the first chef in Lisbon to receive two Michelin stars, when his avant-garde Portuguese cuisine restaurant, Belcanto, earned its second in 2014. He now oversees an ever-expanding empire that includes the more casual Cantinho do Avillez, a new branch of which just opened in…
BeerMad returns with 150 types of beers to Madrid
BeerMad, the craft beer market reaches to its fifth edition in Madrid. From 17 to 19 May, breweries from Madrid and central zone of Spain will gather in the outdoor facilities of the Railway Museum to serve 150 types of craft beer.
5 coffees to drink in 5 countries
Coffee is energy, romanticism, inspiration, it is the first thing you drink when you wake up or it is almost always by your side when you work and when you have jet lag, it is a great ally. In other words, the planet has coffee for breakfast. But depending on the geographical area, where you…
How to make Arabic bread?
The Arabic bread, also called “pita bread”, is a very old food, since the time of the Egyptians and the Syrians, they were baked in hot stones. At the present time, in the Middle East, Arabic bread is a fundamental part of gastronomy, it is eaten during breakfast, lunch and dinner.
Daniela Soto-Innes is the elit ™ Vodka World’s Best Female Chef 2019
The list of The World’s 50 Best Restaurants has announced that the owner and Mexican chef Daniela Soto-Innes of the restaurant Cosme in Manhattan will be the elit ™ Vodka World’s Best Female Chef 2019, next June 25 in Singapore.