Blog. Events. Tips.
20 November 2018
Peter McKenna – Chef and Co-Owner of The Gannet, Glasgow
Peter McKenna has over 20 years experience in professional kitchens. Chef Peter started his career in rural Ireland in the mid-1990s, but should see a lot more of the world soon. He has been working as a Chef in the Hague, London, Sydney. more ...
19 November 2018
Jeffrey James Vella – award-winning Maltese chef is causing a stir in Croatia
Jeffrey James Vella discovered his passion for cooking at an early age in his native Malta. His family owned a hotel and some serviced apartments. Chef Jeffrey worked for major hotel chains in London, the United Arab Emirates, Italy and he also creates dishes in Brussel. Belgium, before coming to Zagreb. Chef Jeffrey is also… more ...
19 November 2018
Matteo Zamboni – Executive Chef at Jonah’s Restaurant and Boutique Hotel in Sydney, Australia
Matteo Zamboni is Executive Chef the award-winning Restaurant, which offers excellent contemporary Australian cuisine – the Jonah’s Restaurant in Sydney, Australia. His culinary roots are Italian and Chef Matteo has worked and learned among the best. more ...
19 November 2018
Araz Ahmed Ahmedov – award-winning Chef from Azerbaijan
Araz Ahmadov – a young Chef – who is ready to represent his motherland worldwide. Azerbaijani Araz Ahmadov was born in 1982 in southern Azerbaijan and graduated Culinary school. more ...
16 November 2018
Ian Kittichai – Joining the luxury train on its classic three-night journey from Bangkok to Singapore
Chef Ian Kittichai, often described as Thailand’s first international celebrity chef, came from humble roots in Bangkok. When he landed a scholarship at a culinary school, his life changed. more ...
16 November 2018
Michelin Star Chef Robert Stolz & The Culinary Delights Concept Eat.Share.Live
Robert Stolz (Eat.Share.Live) has pretty much achieved everything a Chef can dream of: He has stood behind the best stoves Germany has to offer, lead his own award-winning Michelin star restaurant “Restaurant Stolz” and until recently Executive Chef in the Grand Hotel “Four Seasons” in Hamburg. more ...
15 November 2018
Ante Valentekovic – Croatian Executive Head Chef speaks about the culinary art of Croatia
Ante Valentekovic has been working in gastronomy since he was a young boy. His first job in a 4-star hotel also sparked his love of cooking. more ...
14 November 2018
Manu Buffara – Restaurante Manu – to cook means to respect
After studying journalism, the young Brazilian Manu Buffara decided to change course and devoted herself to cooking. She visited some of the best restaurants in the world – such as René Redzepi’s Noma in Copenhagen and Grant Achatz’s Alinea in Chicago. In 2011 she opened her own restaurant, Manu more ...
14 November 2018
Daniel Bucher – Senior Executive Sous Chef at Bangkok Marriott Marquis Queen’s Park
Daniel Bucher is Senior Executive Sous Chef at Bangkok Marriott Marquis Queen’s Park hotel in Thailand. We talk to this inspiring chef about his two secrets to success in running a big culinary operation, the thought-provoking art-food project he ran in Berlin, and his thoughts on food waste. more ...
13 November 2018
Yann Meinsel – Executive Chef at the world’s tallest restaurant – At.mosphere in Dubai, UAE
Yann Meinsel can enjoy a breathtaking view every day. Since June 2018 he has been working as Executive Chef at restaurant At.mosphere in Dubai, UAE – known as the world’s highest restaurant on the 122nd floor of the Burj Khalifa. more ...
13 November 2018
Wes Tyler – Executive Sous Chef at The Club at Carlton Woods, Houston, Texas
Wes Tyler comes from a farming family – that’s one of the reasons he knows how to make the culinary world colorful. Today Chef Wes is very experienced in various cuisines and works as Executive Sous Chef at The Club at Carlton Woods, Houston, Texas. more ...
12 November 2018
Michael Kreiling – The gastronomical adventure of a culinary octopus
Michael Kreiling was allowed early-on to take in the air of star-kitchens. Experience under top Chefs such as Burkhard Lindlar or Manfred Schwarz educated and formed him. Today, Michael works as Executive Chef and Culinary Master Chef for the Kempinski Hotel Beijing Lufthansa Center in Peking, China. more ...
12 November 2018
Denis Jerkovic – Croatian Executive Chef of Tavern Nota Bene in Podgora, Croatia
Denis Jerkovic came into contact with the work of a cook for the first time as a very young boy, while watching his mother cook in a large cafeteria. As a teenager, he started working as a waiter. His passion for food was finally ignited there. more ...
09 November 2018
Stefano Deiuri – one of the most experienced and ingenious pasticciere in Italy
Stefano Deiuri is an Italian, fifth generation pastry chef. Since his youth, Stefano worked in the family pastry shop, where he learned the art of the traditional Italian patissier. Stefano expanded his knowledge at some of the best schools and traveled the world to gain new experiences and learn some new skills. more ...
08 November 2018
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. more ...
08 November 2018
Keiji Matoba – Japanese Corporate Executive Chef at Aman
Tokyo-born Keiji Matoba holds the prestigious position of Japanese Corporate Executive Chef at Aman. He is responsible for overseeing the luxury hotel group’s new culinary concept, Nama, which was inaugurated at Amanpuri in Thailand. more ...
07 November 2018
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. more ...
07 November 2018
Joseph Sergentakis | Group Executive at CÉ LA VI SINGAPORE | modern Asian cuisine
Joseph Sergentakis – the start of his journey was not unexpected. His father was a chef, his grandfather a butcher, and his grandparents were running a restaurant. So it was obvious that he, too, would gain a foothold in gastronomy. more ...
05 November 2018
Dardan Cahani – Sous Chef at Padam about modern Albanian cuisine
Dardan Cahani works as Sous Chef at Padam, a trendy boutique hotel and restaurant in Tirana, Albania. The use of local and fresh Albanian products makes Padam a great destination for gourmets. Dardan knows the Albanian cuisine very well, but also that the Balkans is a melting pot full of influences and impressions. more ...
05 November 2018
Anton Abrezov – Chef from St. Petersburg about following the dream and constant self-development
Anton Abrezov is a chef from St. Petersburg who loves to experiment in the kitchen and believes that education, training and continuous improvement of professional skills should take an important place in the life of every chef. more ...
05 November 2018
Luca De Santis – Executive Chef at NH Collection Barbizon Palace, Amsterdam
Luca De Santis works as Executive Chef at NH Collection Barbizon Palace in Amsterdam. His culinary journey took him from Italy to Spain to the Netherlands. In Italy, he was born in a world where taste was the most important and came from the highest quality products – without any preservatives. more ...
02 November 2018
Jóse Miguel González: Environmentally friendly cuisine from the Chilean Patagonia
As a child, Jóse Miguel always dreamed that he would be in a creative job when he grew up. Architect, Chemist, Designer… he had a lot of jobs in mind. As a child he was also aware that food was more than something that just filled you up. more ...
01 November 2018
Yannis Martineau – Executive Chef on a luxury train
Yannis Martineau is Executive Chef of the luxury train the Eastern & Oriental Express. He came aboard in 2007 from the celebrated Belmond Road to Mandalay river cruiser in Myanmar, where he oversaw a team of 12 chefs. more ...
26 October 2018
Jeremy Simeon | Executive Chef of Song Saa Private Island, Cambodia
Jeremy Simeon is Executive Chef of Song Saa Private Island in Cambodia. He trained in French technique and macrobiotic cooking, and brings a philosophy of simplicity, balance and health to the kitchen. more ...
25 October 2018
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. more ...
25 October 2018
Reif Othman – Executive Chef and Business Partner at SumosanTwiga
Reif Othman is working in Japanese restaurant Sumosan. Reif Othman teamed with businessman Flavio Briatore and elevate the Sumosan brand to the next level. more ...
24 October 2018
Josh Gonneau – Chef Instructor at the Pacific Institute of Culinary Arts (PICA), Canada
Josh Gonneau is Chef Instructor at the Pacific Institute of Culinary Arts (PICA) in Canada. PICA is considered Vancouver’s leading culinary centre offering cooking classes, cake decorating classes and diplomas. We chat to him about the growing importance of seasonality in cooking and the Vancouver dining scene. more ...
22 October 2018
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. more ...
19 October 2018
Michael Hogan – Executive Chef at the Bangkok Marriott Queen’s Park Hotel
Michael Hogan is Executive Chef at the Bangkok Marriott Queen’s Park Hotel. He joined the hotel’s pre-opening team two years ago, overseeing the culinary operations for the largest hotel in Bangkok, with more than 1,388 rooms and suites, over 5,000m² of function space across 37 venues, and eight restaurants and bars. more ...
17 October 2018
Alessandro Verdenelli – Group Food & Beverage Director at Chucs, London & Saint-Tropez
Alessandro Verdenelli is Group Food & Beverage Director at Chucs, overseeing four London restaurants (Dover Street, Westbourne Grove, Harrods and the iconic Serpentine Sackler Gallery in Hyde Park), and one in Saint-Tropez. Chucs serves Italian favourites, dishes this Rome-born chef is more than accomplished in cooking. more ...
17 October 2018
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. more ...
08 October 2018
Andrey Kolodyazhniy – famous Russian botanist and chef in Modus restaurant
Hello, Andrey! Tell us, at what age have you decided to become a chef and what has influenced your choice? more ...
05 October 2018
Matteo De Carli – Italian Chef & Owner of Casa De Carli, Prague
After various international Executive Chef positions, today Matteo De Carli runs his own restaurant – the Casa De Carli in Prague, Czech Republic. The opening of his own restaurant was the fulfillment of Matteo’s dream. Matteo De Carli believes in hard work, creativity and fresh quality ingredients. more ...
05 October 2018
Alessandro Cozzolino – Chef de Cuisine at the Italian restaurant Grissini (Grand Hyatt Hong Kong)
Alessandro Cozzolino, from Campania in southwestern Italy, is Chef de Cuisine at the elegant and much-loved Italian restaurant Grissini at the Grand Hyatt Hong Kong. He has trained under some exceptional chefs, and now cooks traditional Italian dishes with a touch of something innovative in presentation and cooking technique. more ...
04 October 2018
Arup Dasgupta – Private Chef & Chef consultant – breaking stereotypes
After many years working as Executive Chef in different places, Arup Dasgupta work as a private chef and chef consultant today. He has a great knowledge about European, Indian and French cuisine and loves experimenting. He has traveled the world for over 20 years and cooked in some of the best Western and Indian restaurants. more ...
04 October 2018
Titti Qvarnström – Swedish Michelin Chef about the challenge and flexibility of “Here and Now” Cuisine
Titti Qvarnström has worked as Executive Chef at Bloom in the Park, Malmö. In 2015, Bloom in the Park was awarded a Michelin star. Titti was the first woman in Scandinavia to receive a Michelin star for her cooking skills. In this interview you will learn which vision and idea Titti has in cooking. more ...
04 October 2018
Achim Schwekendiek – Kitchen Chef of gourmet-restaurants in Schlosshotel Münchhausen
Achim Schwekendiek – Kitchen Director, Michelin Star Chef, Cookbook Author. Since 2004, Achim has worked as the Schlosshotel Münchhausen Kitchen Director in Aerzen. In his kitchens you will find a wealth of regional, top-quality ingredients and you will find him and his team cooking what tastes great to them. more ...
02 October 2018
Emiliana Athanassakos – Experienced Private Chef & Yacht Chef
Emiliana Athanassakos is an experienced Private Chef and especially Yacht Chef, with a university education in media lab arts from the University of Plymouth. Today Emiliana talks about the pros and cons of working as a Yacht Chef. more ...
02 October 2018
Paul Ivić – Tian restaurants Vienna and Munich – vegetarian Michelin-star Chef with a message
Paul Ivić is the Culinary head of Tian Restaurants in Vienna and Munich. In 2014 he clinched his first Michelin Star in the Austrian Capital, and has held on to it next to three Toques in the Gault Millau. more ...
02 October 2018
Native products of Guatemala that you should know about
One of the most obvious qualities of the new continent is, that due to its late involvement in global trade has made it possible for a cultural development at a different pace. This development implies the trade of ingredients, transmission of knowledge and domestication of crops. more ...
02 October 2018
Christian Sala – Gastronomic Advisor
Christian Sala works as a gastronomic advisor. He works across five continents, developing concepts of restaurants, menus and training kitchen teams. Reading his words is like making a gastronomic journey through different cultures and culinary habits around the world. This has produced an interview that, without a doubt, is worth a read. more ...
01 October 2018
Nicolas Reynard – Executive Chef at Sodexo, Singapore
Nicolas Reynard works as a French Chef in Singapore. He has over 18 years of international experience. Today Nicolas is Executive Chef at Sodexo, Singapore. He loves and appreciates the benefits such as regulated working hours, less stress and still being able to cook very good food. more ...
01 October 2018
The culinary roots of Sylvain Roucayrol | Head Chef at Henrietta Bistro, London
Sylvain Roucayrol is Head Chef at the 80-cover Henrietta Bistro at London’s boutique townhouse, the Henrietta Hotel. The hotel, located in Covent Garden, is by renowned hospitality team, the Experimental Group. more ...
01 October 2018
Clement Pellerin – Working as a French Chef in Asia
Clement Pellerin is a French chef. His culinary journey began in France where he worked for two different 2-Michelin-starred restaurants and it took him to the other side of the world to Asia with a stopover in Ireland. more ...
28 September 2018
Fermín I. García Huizi – Venezuelan professional self taught Chef
Fermín I. García Huizi is an internationally experienced Executive Chef with many work experiences around the world. His culinary path is an uncommon one: in August 2016 García was certified as chef – after 18 years of hard work and mostly being an autodidact. more ...
27 September 2018
Tony Kelly – Australian Chef and Restaurateur & owner of Rice Boi and Saltwater
Tony Kelly has been Executive Chef, founder and owner of various gastronomic operation. Today he is the owner of Rice Boi and Saltwater and talks about the Australian food scene, his role of an entrepreneur and how hard work pays off. more ...
26 September 2018
Freddy Money – Executive Chef and Culinary Innovator – importance of ingredients & his culinary future
Freddy Money is Executive Chef and Culinary Innovator for Australian Agricultural Company (AACo), producers of Westholme. He’s trained with the Alain Ducasse Group, El Bulli Catering and at the Paco Roncero “Taller” laboratory. more ...
26 September 2018
Kazuo Takagi – Money and praise are just the end result. Do not make them the goal.
Kyo-ryori Takagi owner Kazuo Takagi has used his experience of studying abroad in England where he cultivated his talents in language to thrive; among other things, he has become the consultant chef for the Japanese restaurant at Taipei’s Shangri-La Hotel, and devised Intercontinental Hotel’s Japanese cuisine menu. more ...
26 September 2018
Three days with Executive Chef Margit Mersinger | Weingut Mussler
Margit Mersinger 68 years-young. We were allowed to get a peek into her life and were amazed at how passionately the Executive Chef in Weingut Mussler cooked for her guests. Three days in the life of Margit Mersinger! more ...
25 September 2018
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. more ...