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.
Tips for switching from instant coffee to fresh bean coffee. Daniela Marín, Villa Rica, Peru
Instant coffee is easy to prepare, you put the granulated coffee in a cup, hot water and done. However, fresh bean coffee requires a little more care. You need to grind the bean although they also sell it already ground, besides of having a filter to prepare the coffee, and finally, the same hot water…
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.
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.
BELAL AL HABASH – THE YOUNGEST EXECUTIVE CHEF AT AURA HOSPITALITY & FOOD SERVICES COMPANY, QATAR
With meticulous care for details, Belal Al Habash focuses on his work as an executive chef at Aura Hospitality & food services, a company that owns more than 30 restaurants across Qatar. Aura has won awards as the best company in the field of tourism, hospitality and restaurant management for 6 consecutive years. Aura hires…
Josef Gallenberger – Executive Sous Chef at Hugo’s at the Hyatt Regency Hong Kong
Josef Gallenberger is Executive Sous Chef at Hugo’s at the Hyatt Regency Hong Kong, Tsim Sha Tsui. He started out in kitchens in Germany before taking up his role at Hugo’s two years ago. We chat to Chef Josef about cooking classic European in Hong Kong and growing environmental consciousness in diners.
IN MANAMA AS IN LONDON, VILLA MAMAS “FEEDS THE SENSES” OF THEIR GUESTS
“Food is one of the most heartfelt and authentic expressions of tradition, history and culture. To share a meal is to share who we are with others, to tell a story and, at the same time, create new traditions and friendships.” Villa Mamas is a restaurant which serves excellently-made dishes that reflect the famous Bahraini…
Chef Ghada El Tally, a shining star for international food companies
Ghada is an extraordinary Jordanian cook with Egyptian blood running through her veins. She is full of life, and anything she touches turns into a masterpiece. Her elegant sense of art and love for everything beautiful helped her succeed despite starting a bit later in life; raising her children first and then embarking on her…
A FOOD TABLE WITH A SOUL – SILSAL PRESENTS PRACTICAL PRODUCTS WITH A ROYAL OUTLOOK
As the letters of the Arabic alphabet, Arabesque is so sweet and delicate; even those who’ve never seen it will feel a peculiar sense of familiarity with it. Its beauty gives spirit to anything and everything, including dinnerware, utensils and home accessories. From the first glance, it will captivate you with the subtle use of…
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.
MIRA’S YOUNG CHEFS JAMIE OLIVER’S FOOD REVOLUTION AND HOW IT ALL COMBINES
Mira Jarrar is a Jordanian chef and healthy food advocate with a mission to spread awareness on healthy food and food education; Mira was given the title “Super Ambassador to Chef Jamie Oliver’s Food Revolution” for 8 years and she continues to teach children through employing modern educational techniques. Mira was influenced by Jaimie Oliver’s…
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.
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.
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.
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.
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.
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.
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.
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.
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.
Francisco Carrasco Cortés – Executive Head Chef at Crowne Plaza Hotels & Resorts
After more than 19 years of experience of being a Chef and several international stations as Chef, Francisco Carrasco Cortés now works as Executive Head Chef for IHG in Brussels. Francisco has worked with some of the best and made some crazy experiences while working at Harrods, London. But read for yourself.
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.
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.
Daniel Kent – Head Chef at Wiltons, an almost three centuries old classic London restaurant
Daniel Kent is Head Chef at classic London restaurant, Wiltons. He joined in 2011, having previously worked in some of London’s finest kitchens, including Le Café Anglais, Skylon and The Wolseley.
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.
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.
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.
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.
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…