Theodor Falser – Chef de Cuisine at Michelin-starred restaurant Johannesstube, South Tyrol
Theodor Falser went on a long culinary journey. He has been a Chef in Ecuador, Bemuds, Oman, China and Malaysia. Since June 2014 Theodor is Chef de Cuisine at Johannesstube – a gourmet restaurant in the Hotel Engel Welschnofen in South Tyrol. Chef Thedor has a big enthusiasm for wild herbs and regional products.
Andrés Rueda – an upcoming culinary revolution in Colombia
Andrés Rueda works as Executive Chef for Compass Group at Google Colombia and also is Head Chef and Co-Owner of Splendens Food Solutions. Chef Andrés knows the Colombian cuisine very well and talks about the latest trends he has noticed. Read on to find out why there is an upcoming culinary revolution in Colombia.
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.
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.
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?
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.
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.
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
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.
Jordan Hajek is Chef de Cuisine at Atelier by Sofitel at the Sofitel Sydney Darling Harbour hotel
Jordan Hajek is Chef de Cuisine at Atelier by Sofitel at the Sofitel Sydney Darling Harbour hotel. He began his culinary career in Australia working in renowned kitchens, including at Level 41 and Est. in Sydney, and Top Paddock in Melbourne. He then moved overseas, landing a coveted role at René Redzepi’s famed Noma in…
André Magalhães – owner of the much-loved Taberna da Rua das Flores
André Magalhães is chef-owner of the much-loved Taberna da Rua das Flores in the bohemian Chiado district of Lisbon, Portugal. He is one of a new generation of chefs redefining traditional Portuguese food by giving this centuries-old cuisine modern update. He is also a consultant for Omali Lodge and Sundy Praia luxury eco-lodges in São…
OLESYA DROBOT – HEAD CHEF AT “EM”, A VERY UNIQUE RESTAURANT IN ST. PETERSBURG
Olesya began her career at Giuseppe Park, and following, worked in the restaurant “Fliegender Holländer” as well as the “Grand Cru” restaurant in St. Petersburg. Currently she works as the head chef for the restaurant “Em”. In this interview she touches upon the concept of the restaurant, shares her insight into the vegan cuisine and…
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.
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.