Blog. Events. Tips.

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.

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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…

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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.

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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…

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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?

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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.

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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.

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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.

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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.

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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.

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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…

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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…

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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…

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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.”

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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.

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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.

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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.…

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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…

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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…

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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…

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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…

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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.

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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…

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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…

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10 December 2019

Chef Portrait

Tristan Welch – Chef Director at the playful Parker’s Tavern at the University Arms luxury hotel in Cambridge

Tristan Welch is Chef Director at the playful Parker’s Tavern at the University Arms luxury hotel in Cambridge, UK. At this seasonal, locavorian and British-focused – nothing to do with Brexit, though, he is quick to add – restaurant he cooks classics with a whimsical twist, and is single-handedly trying to revive the historical Duke…

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09 December 2019

General

DAVID KIKILLUS – STAR OF THE GERMAN FOOD SCENE AND HIS OPENING OF „theNOname“

David Kikillus definitely belongs to the group of the most important people of the German food scene: Read more about his exciting new project and his experiences since its opening.   Congratulations on the opening of your new fine-dining restaurant “theNOname” in the center of Berlin. How did the first month go? We are very…

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09 December 2019

Chef Portrait

Head chef Mark Mchugo at Chapters in Hay-on-Wye on opening his first restaurant

First-time restaurateur Mark Mchugo began his culinary career as a junior sous chef at The Arden Hotel in Stratford-upon-Avon. After landing the head chef role at the Six Senses Zighy Bay hotel in Oman he’s since returned to the UK to open Chapters in Hay-on-Wye.

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05 December 2019

General

The care, the touch. The everyday job to age a perfect cheese. An insight into Neals Yard Dairy

The care, the touch. The everyday job to age a perfect cheese. An insight into Neals Yard Dairy.

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05 December 2019

Chef Portrait, General

Anna Hansen’s melting pot is an expression of fusion, home cooking, and nutrition

Anna Hansen was born in Montreal, Canada, in 1970. She grew up in New Zeland, from Danish parents: I guess the melting pot is in her veins!

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04 December 2019

Chef Portrait

The inspiring story of Victoriano López, executive chef of La Mar, San Francisco (CA, USA) 

Victoriano López didn’t go to a school of haute cuisine, he likes to write recipes on paper, is eager to learn, and when you talk to him, it’s like talking to a lifelong friend. He’s chef Gastón Acurio’s right hand, who affectionately tells him: “shorty” and manages several of his projects in the United States.

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04 December 2019

Chef Portrait

Paris, Portugal, Switzerland, where next? The itinerant restaurant ONA told by his inventor, Luca Pronzato.

Young people are inhabitants of the world. Communication inevitably leads to the knowledge and opening up of ever-greater frontiers. One example is Luca Pronzato, 27 years old Frenchman, of Italian and Spanish origin, who decided to change the concept of the restaurant by offering the idea of touring restaurants, the so-called Pop-ups, now present in…

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03 December 2019

Chef Portrait

Executive Chef Jean-Denis Rieubland – Michelin star with his restaurant Le Royal

Executive Chef Jean-Denis Rieubland earned his restaurant Le Royal at the Royal Champagne Hotel & Spa a Michelin star within six months of it opening. A recipient of the highly prestigious Meilleur Ouvrier de France in 2007, Chef Jean-Denis has spent the last 31 years in restaurants. 

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03 December 2019

Chef Portrait

Agostino Perrone: at the top of the world’s most famous bartenders’ charts, tells how the #2 World’s 50 Best Bar in London, the Connaught Bar, heads up.

Passion, dedication, responsibility, and family: These are just some of the words that describe the soul and work of Agostino Perrone, known today as one of the best bartenders in the world.

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03 December 2019

Chef Portrait

Napol Jantraget: Leading Bangkok’s Local Food Movement

When Napol “Joe” Jantraget opened 80/20 on Bangkok’s historic Charoenkrung Road he had little idea he’d help kickstart a fine-dining movement geared at celebrating Thailand’s underrated ingredients. 

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02 December 2019

General

IN THE BERLIN BLUTWURSTMANUFAKTUR YOU WILL FIND THE BEST BLUTWURST IN EUROPE

Marcus Benser is not just a butcher, but a blutwurst knight. In 2004, his products were elevated to culinary noble heights by the French Confrérie des Chevaliers du Goûte-Boudin.

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01 December 2019

General

Eva H. Tram – Food photographer and food writer

How are our products presented flawlessly? There are special food photographers who put the products in the spotlight. We met Eva H. Tram, who is a specialist for such tasks. Read here this exciting insight into the work of a food photographer and food writer.   Tell us something about yourself and your work  My…

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30 November 2019

Chef Portrait

Mark Hix – Celebrated chef, restaurateur and food writer

Celebrated chef, restaurateur and food writer Mark Hix is known for his original take on British gastronomy. After 17 years as Chef Director at Caprice Holdings, he opened his first restaurant in 2008 – the distinguished HIX Oyster & Chop House in Farringdon.

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29 November 2019

Chef Portrait

The British culinary traditions mixed up with the elegance of technique. The one and only Michelin starred gastropub in London told by the head chef Sally Abè.

Sally Abè didn’t have much interest in food growing up. “It is something I came to love after I left home, I started cooking for myself at home and I really enjoyed, so I wanted to know more about it.” Coming from the middle of England, she enrolled at the hospitality business management and culinary…

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29 November 2019

Chef Portrait

Bel Coelho is a Chef of El Clandestino and a presenter of a TV series Receta de Viaje (TLC Discovery)

Bel Coelho discovered her vocation early. Coming from a gourmet family, her memory holds a strong connection with cuisine and flavour. Trained at the Culinary Institute of America (CIA), she worked with several great chefs in some of the most important restaurants in the world, such as El Celler de Can Roca and Alex Atala’s…

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29 November 2019

Chef Portrait

Clara Park – Corporate Chef of Culinary Innovation at Chelten House Products, Inc.

Clara Park works today as Corporate Chief of Culinary Innovation at Chelten House Products, Inc. What Does a Corporate Chef of Culinary Innovation Do? Where are the priorities? All this we will learn in the following.

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28 November 2019

Chef Portrait

The train of women, integration, gastronomic memory: The Darjeeling Express. The Indian restaurant of Asma Khan told through a journey of hope.  

“This train   Carries lost souls  This train  dreams will not be thwarted This train  faith will be rewarded.”  Asma Said Khan, Chef Patron Darjeeling Express. First British Chef to feature in Netflix Chefs Table (season 6)

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27 November 2019

Chef Portrait

Cong Wen – trendsetter in Bangkok’s handcrafted donut movement

When Cong Wen started brassica, an artisanal fried chicken and donut haunt in the up-and-coming Nanglinchee area, he had no idea he would become a trendsetter in Bangkok’s handcrafted donut movement.

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