DANIEL SCHÖNBERGER – ON CLASSICAL RISINGS AND THE CALLING OF THE HIGH SEAS
We sit down with the German chef Daniel Schönberger who has held station as Sous Chef in the Kempinski Hotel Gravenbruch and Restaurant Hessler in Maintal as well as Executive Chef positions at Restaurant Hörhof Idstein, Restaurant Jakobs in Dreieich, Star Clipper ships and Aida Cruise lines.
The famous chef Jacques Pépin cooks on board a cruise ship
When you think about the food on a cruise ship, you may not imagine famous chefs cooking on board. In the case of Oceania Cruises, travelers can taste the dishes of famed French chef Jacques Pépin, television presenter, author of 30 cookbooks and on these cruises, Executive Culinary Director of the company.
AHMAD AL FAKIER, “BEST CHEF IN THE MIDDLE EAST” FOR 2015. A SUCCESS WITHOUT A CULINARY ARTS EDUCATION
When he was 18 years of age, Ahmad Al Fakier’s days as an underprivileged farmer at the town of Da’el, Syria were ending. As he undusted his hands and went to the UAE, carrying a preparatory (junior high) school degree, Ahmed never thought, in his wildest dreams, that he would be voted “Best Chef in…
Sergey Miroshnikov – chef of restaurant KITCHEN in Yekaterinburg
Sergey Miroshnikov is a chef from Donetsk, who lives and works for several years now in Ekaterinburg and continually discovers Ural values, studying not only the local products and cuisine, but also the culture of the region, its nature, people, identity.
How is the “Mercado Little Spain” of chef José Andrés y los Adrià, in New York?
Chef José Andrés and the Adrià brothers, the three legends of Spanish gastronomy have made their dream come true, opening “Mercado Little Spain”, in the Big Apple. Just a few days ago on March 15 has been the opening in the Hudson Yards, a new neighborhood on Manhattan’s West. Precisely, the area has attracted restaurants…
Meet the classic restaurants of Nikkei cuisine in Lima
The most famous Nikkei restaurant in Lima is Maido by chef Mitsuharu Tsumura “Misha”, one of the best restaurants in Latin America and the world, according to the World’s 50 Best Restaurant List. But what happened to the traditional ones?
Carlo Scotto and the fine dining restaurant, Xier, in London
Naples-born Carlo Scotto is the creative talent behind the brand new modern fine dining restaurant, Xier, in London. The restaurant, with casual dining for 62 covers on the ground floor, and a 38-cover dinner-only tasting menu upstairs, serves inventive European influenced by Chef Carlo’s travels around the world.
THE RESTAURANT OF THE FUTURE: DIEGO GALLEGOS FROM “SOLLO” WITH A MICHELIN STAR, 2 SUNS REPSOL
Diego Gallegos is known as “the chef of caviar”. From the beginning of his project, he always was conscious about the environment and he focused on the recovery of the Andalusian sturgeon and using caviar on his dishes. But his research has progressed a lot more. Now, Diego farms his own fishes and vegetables to…
Vermouth remains fashionable: The definitive vermouth guide
The Vermouth means that it is Sunday at noon to take the aperitif; it is synonymous with fun, a conversation at the bar with friends. A classic that continues to be fashionable, as in recent years, there is a growing trend. When you go out for vermouth, you have a great variety to choose from,…
FADI ALAUWAD HAS BEEN CALLED “THE ARTIST” BY THE GERMANS AND HIS BOOKS HAS ACHIEVED REMARKABLE SALES
“When life gives you lemons, make sure you make a good drink out of it!” An upbeat slogan made by the Syrian chef Fadi Alauwad, who works as a chef at Mercure hotel Europaplatz Aachen and a training lecturer at VHS -AACHEN.
Sudqi Naddaf, Executive Chef at Kempinski Hotel Mall of The Emirates
Sudqi Naddaf is a Jordanian chef of Palestinian origin, a professional in the Middle East and African regions of food production. He has been named “regional champion” for Kempinski Hotels in healthy food products. In this article we bring you a very engaging story.
Mohanad AlShamali, Executive Chef at Bhar Restaurant, designed to awaken the senses
Mohanad Al-Shamali is one of the Middle East chefs who has been selected by the French Council for dairy products and the European Union to co-publish a book containing some of his recipes with a focus on his distinctive style of using the best of French butter products.
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.
Chef Danielle Alvarez heads Fred’s in Sydney
Chef Danielle Alvarez heads Fred’s, a Sydney hotspot dedicated to sustainable produce, seasonality and combining old-world techniques with innovation. Here Alvarez, who spent her formative years at Alice Waters’ Chez Panisse, cooks on free-standing Tuscan grills and a custom-made hearth.