The story of Saverio Busato, a passionate and proud Italian pastry chef working for Ferrero in Singapore

Today you are Executive Pastry Chef, Chocolatier with vast experience (21 years) working in production kitchens. more ...

Joao Covas – Portuguese Chef at the MGM in Maccau

Joao Covas, a Portuguese Chef at the MGM in Chinas gambling Capitol Maccau. more ...

The world gastrony Institute WGI

The world gastronomy institute is a transinternational organization with consulative status accredit by The United nations. more ...

Michael Blackie – Executive Chef and Co founder of NeXT

Michael Blackie is an executive chef and co-founder of NeXT, one of the hottest top 10 new restaurants in Canada. more ...

WOLFGANG WAGENLEITNER – AN EXECUTIVE PASTRY CHEF IN DUBAI

Wolfgang Wagenleitner is an executive pastry chef in Dubai. Read our current interview to find out how he started out as a confectioner in Vienna before ending up in Dubai. From a classical apprenticeship as a confectioner in Vienna, to executive pastry chef at Raffles Hotel in Dubai. Where does this passion for your work come… more ...

Bruno Braga – Portuguese Chef in Greece

You are a well experienced Portuguese chef in Greece. What are the similarities of the Portuguese and Greece cuisine? more ...

Sean Dent – Executive chef at Drago culinary Productions

We have met Sean Dent for an interview. He is an executive chef at Drago Culinary Productions. Read here. more ...

Pramod Chatap – award winner of culinary excellence

You reached the award of culinary excellence Europe raising star (Marriott international). What was the key for this success? A special dish/ menu? I was in Belarus with no Russian language base and we were the number one hotel in Belarus , I was the one who set the trands of international desserts and pastries… more ...

Executive Chef ISRAEL ATIYOE about the Nigerian kitchen

Executive Chef ISRAEL ATIYOE about the Nigerian kitchen. Read here. more ...

Insects in gastronomy

Are you ready for insects? Larvae, worms and grasshoppers, insects in gastronomy. more ...

STEVEN PETER: AN EXPERIENCED CHEF IN DUBAI

In this interview we present Steven Peter, who worked his way up the career ladder and now works as a executive chef in Dubai. more ...

Abhishek Kukreti – Executive Chef at Marriott International

Abhishek Kukreti presenting Indian Cuisine. He is a executive chef at Marriott International. Read here more. more ...

Lloyd Roberts – from software engineer to Executive Chef at Wakame Dubai

Lloyd Roberts – from software engineer to Executive Chef at Wakame Dubai. Read here more. more ...

Marwan Sardouk – Private Chef in Dubai from Lebanon

Marwan Sardouk – Private Chef in Dubai from Lebanon. More about his story here. more ...

FROGS’ LEGS: A TYPICALLY FRENCH SPECIALITY?

When you ask people around the world to name a typically French culinary speciality, the answer is often unanimous: frogs’ legs. Indeed, this delicacy is rarely consumed even in France’s neighbouring cultures in Western Europe. People’s fascination is driven not only by curiosity, but also disgust. more ...

Jade Saducas – Cake Artist at Madinat Jumeirah in Dubai

Jade Saducas is one the best. Read about her inspiring story here. more ...

Paul Chia, Corporate Executive Chef at the famous “Violet Oon”

Paul Chia, Corporate Executive Chef at the famous “Violet Oon” in Singapore, founded by Violet Oon, the Grande dame of Singaporean cooking and widely considered to be an authority on Asian cuisine, specialising in Nyonya food. more ...

Dan Koh, Executive Chinese Chef in Beirut, Libanon

We have met Dan Koh, Executive Chinese Chef in Beirut, Libanon for an interview. You can see what Libanon is all about. more ...

The culinary journey of Habib Nor Chinnathamby

My culinary journey My culinary journey as a young chef began when I was 16 years old. At the age of 20, I finished national service. The first great career step has been my job at the Raffles Hotel. more ...

CHRISTIAN JANIER: CHEESEMAKER

As part of our blog, we have decided to present a number of products for which particular French regions are known. When we talk about gastronomy in France, the first two words that spring to mind are wine and cheese. more ...

Andrei Klius – the world of new Ukrainian cuisine

Andrei Klius – about the world of new Ukrainian cuisine and his cooking style “Modern Gastro Nostalgia”. Read here more. more ...

Bertrand Valegeas is cluster Executive Chef – his exciting story

Bertrand Valegeas is cluster executive chef in Sentosa and Singapore. Read here more in this interview about his exciting story. more ...

Stefu Santoso – international experience all over the world

Stefu Santoso has a lot of international experience. He went to Indonesia and other places all over the world. Read here more. more ...

John Quigley – private rock star chef, now owner of a gluten free restaurant

John Quigley is a private rock star chef, now owner of a gluten free restaurant. Read here more. more ...

Oliver Li – Chef Teacher at the culinary college in Toronto

Oliver Li, originally from Shanghai, with a stopover as Executive Sous Chef in Germany, at the restaurant, “Zum Schwarzen Stern” in Frankfurt, become a Chef Teacher at the top culinary college in Toronto Canada, the George Brown College / The Chefs’ House. more ...

A CULINARY COMPETITION FOR THE UNEMPLOYED

During many of our meetings with industry professionals, we have discovered that a high number of entrepreneurs are facing the same problem. In this article we intend to elaborate on this. more ...

GASTRONOMICAL RICHES: SNAILS

In our series of articles dedicated to the products we get from the ground and which represent the unique character of a region or country, today we present: escargots – snails. more ...

Luca Di Pietro – Chef de Cuisine at the Shangri-La Hotel Singapore

Luca Di Pietro, Italian Chef de Cuisine at the Shangri-La Hotel Singapore, started his career with an accounting diploma and found his way over crossing different countries and kitchens to the classic Italian cuisine in Singapore. We got interviewed him. more ...

Executive Chef Nadim Aljurdi – International Catering

Executive Chef Nadim Aljurdi from Saudi Arabia has a lot of international catering experiences. We have met him for an interesting interview. more ...

Executive Chef Susy Massetti at the Masso Restaurant

We have met executive chef Susy Massetti for an interview. She is working at the Masso Restaurant at The Palace Hotel, the first “green”, ethical and sustainable Southern European restaurant in Bahrain. more ...

Bas Meerveld – famous Patissier from the Netherlands

Bas Meerveld a famous Patissier from the Netherlands have told us in an interview more about his job. You can read it here. more ...

Kadrianta Sinulingga – Chef in Indonesia

Kadrianta Sinulingga worked for a long time as a chef in Indonesia. In our interview he told us more about the traditional food in Indonesia. Read here more. more ...

Chef Matt McCool – Culinary Director

Matt Mccool from Australia is working in Bali as culinary director at Capella Hotel Group. We have met him for an interview. Read here more. more ...

Battel of the Taste

My hometown of Aarhus in denmark, which was the year`s cultural capital city in 2017, hosted a number of gastronomic events. Battel of the Taste was one of them. more ...

Alvin Muhammad Iqbal – Indonesian chef with a dream of becoming an international Chef

Alvin Muhammad Iqbal started working as a cook in a small café of his parents. He soon realized that this could be his life – being a Chef. Chef Alvin knows the Indonesian cuisine very well, but also wants to get to know other cuisines in the world. more ...

Lewis Tay – Executive Chef at Four Points by Sheraton Singapore

Lewis Tay, Executive Chef at Four Points by Sheraton Singapore, with insides of the Singaporean kitchen scene. We have met him for an interview. more ...

Marcos O. Scorza – Executive Chef

Executive Chef Marcos Scorza, from Argentina working in Norway with focus on the new nordic cuisine. We have met him for an interview. more ...

Martin Bower – Culinary Director

Martin Bower – Culinary Director Renaissance Pattaya Resort and Spa. We met him for an interview about his road. Read here more. more ...

FEMALE CHEFS AND THEIR PASSION FOR GASTRONOMY

Cooking is one of the professions where the inequality between women and men is most pronounced. Only 6% of chefs in France are female. However, many women working as private chefs can be found online. Female chefs – read here more. more ...

JULIA SÉFEDJIAN – A MICHELIN-STARRED FEMALE CHEF AT 21

The catering business remains a professional sector in which the inequality between men and women is still very pronounced. Julia Séfedjian is one notable exception. According to current statistics, only 6% of chefs in France are women. more ...

A PRIVATE CHEF ON HIS WAY TO QATAR

A dream may be about to come true for the Greek chef Christodoulos Pedes: He has just been offered a job as sous-chef in an emir’s kitchen in Qatar. In an interview he tells us about his journey so far, working first as a normal chef and later mostly as a private chef. more ...

THAT LONGING FOR A MICHELIN STAR

Today we present Jérémy Biasiol’s remarkable career. He once dreamed of earning a Michelin star. We met him in Offenburg, where he has worked as a head chef since August.  more ...

TOP CHEF KOBE DESRAMAULTS AND HIS SOMEWHAT UNCONVENTIONAL RESTAURANT

A visit to the new restaurant “Chambre Séparée” by the top Belgian chef Desramaults is subject to clear rules: no groups, no special requests, and you have to pay before you dine. But bow to these rules and you can partake of an impressive menu. more ...

Mahesh Mahto – Executive Chef at Carlson Rezidor Hotel Group

Mahesh Mahto – Executive Chef at Carlson Rezidor Hotel Group; India, with insides of the Indian kitchen. more ...

Colin Clague – Executive chef of Ruya Dubai

Colin Clague, Executive chef of Ruya Dubai, a modern interpretation of an Turkish restaurant. Read here more. more ...

Chef Andrea Magnano is exploring internationally ingrediencies

Andrea Magnano, the Italian chef is exploring internationally ingrediencies and believes that food can change the planet and that chefs have the great power to influence the masses with their philosophy. We have met him for an interview. more ...

Nicolas Broumana – chef at restaurant Arabesque in the Hotel President Wilson

Nicolas Broumana | Restaurant Arabesque | Hotel President Wilson more ...

THE FRENCH SUSHI CHAMPIONSHIP

For some years now, the trend of sushi has been more popular in France than ever before. Whether street food, in a restaurant or delivered to your door, it’s possible to eat sushi anywhere. And demand is showing no sign of flagging. more ...

BARBORA ŠIMŮNKOVÁ – ALL THE WAY TO THE TOP RESTAURANTS

Barbora Šimůnková is a woman full of determination who knows the meaning of hard work. She discovered her passion for cooking during her school days. She dropped out of school to realise her dream of working in top restaurants. The young chef began her career by preparing Asian dishes at the restaurant Sansho in Prague… more ...

American Chef Duane Keller

American Chef Duane Keller, with 42 years of working experiences presents us insides of the American Chefs scene and his “Inn Cuisine” concept and philosophy “we are only as good as the last plate we put out”. more ...