Alexandros Porfyris – Q&A with a Greek Head Chef

“You never do anything perfect, you’re just getting closer.” – Alexandros Porfyris more ...

He Jia – Executive Chinese Chef of the Shangri La Hotel Group

He Jia works as Executive Chinese Chef at Shangri La Hotel Group. After gradutating in Chinese cuisine and oriental cuisine at the Nanjing China Cuisine High School, his culinary journey took him also to Dubai. more ...

Cheung Long Yin – Executive Chinese Chef at Shang Palace

Chef Cheung Long Yin holds the prestigious position of Executive Chef at the two-Michelin-starred Shang Palace in the Kowloon Shangri-La hotel in Hong Kong. Previously, he was Master Chef at The Hong Kong Jockey Club, and spent 14 years at The Peninsula Hong Kong. more ...

Daisuke Nakamura – one of Okinawa’s most loved chefs

Okinawan chef Daisuke Nakamura is revered as one of the Japanese island’s most loved chefs. He is chef-owner of Ardor, which specialises in seafood fished from the surrounding waters but cooked in ways that are more common in Europe more ...

Gaetano Trovato – Grand Chef Relais & Châteaux and owner of Arnolfo Restaurant

Gaetano Trovato is the chef and owner of Arnolfo Restaurant. He focuses on local ingredients of Siena and Tuscany. But even the greatest chef just has to to sit at the table and eat when his mother is cooking. more ...

José Pedro Stöck – Argentine Private Executive Chef about his culinary journey

José Pedro Stöck became an international, experienced chef after attending the IAG in Argentina. He worked as a chef in South America, Europe and Asia. Today he works as a Personal Chef for an UHNW familiy. more ...

How to Properly Arrange an Awe Inspiring Buffet Set Up

It is time to set up your buffet and prepare your guests for the ultimate dining experience! How? Here are a few useful pro tips guaranteed to impress. more ...

Max Levy – chef-owner of Okra shaking up the Hong Kong dining scene

New Orleans-native Max Levy is challenging stereotypes and shaking up the Hong Kong dining scene with his ground-breaking izakaya, Okra. We speak to him about what it means to keep diners on their toes and never be accepted. more ...

Martijn Defauw – the tough road of opening & running your own restaurant

So, here’s a quick introduction – my name is Martijn Defauw, I’m the owner and chef of restaurant Rebelle, which i run together with my girlfriend Tessa D’Haene. I’m 31 years old and working in a diversity of restaurants since I was 14 years old. more ...

Harry Faddy – Head Chef at Aquavit London | Nordic cuisine

Harry Faddy has been Head Chef for Aquavit London since its opening in November 2016. He helped secure the restaurant a Michelin star within the first 12 months of opening. Before Aquavit, he worked at London hotspots Lutyens and The Boundary. more ...

Jon Old & The Wasabi Company about the true flavour and pungency of wasabi

Let´s start with some shocking news: You probably not eating real wasabi at your favorite sushi restaurant. This green something is made from horseradish, mustard and green food coloring. But there is hope – Jon Old & The Wasabi Company. more ...

Diego Quispe – Head Chef at The Butcher’s Wife

Diego Quispe has already made a long and exciting culinary journey. Since his graduation at IAG he has worked as a chef in Argentina, Uruguay, Spain, Italy and France. Today he works as Head Chef at The Butcher’s Wife – a restaurant in Singapore serving gluten free food. more ...

Filippo Ristori – Sous Chef at ‘La Bottega del Buon Caffè’ in Florence

Filippo Ristori dreams of running his own restaurant. A place where he is able to create something and making the guests feel something through his cuisine. Today he talks about his beginnings and the Tuscan cuisine. more ...

Stephane Istel – Co-owner & Executive Chef of Bar-Roque Grill

Stephane Istel has been on a culinary journey from France to the Caribbean, USA, Canada and now Singapore. He has cooked for 20 years and is now the culinary mind of Bar-Roque. more ...

Rusvel Trujillo – A better life by eating plant-based foods?

In this blog post Rusvel Trujillo is sharing with us his knowledge about plant-based food. He is known as a vegan chef. Rusvel Trujillo invites everybody who may need a change in their lifestyle to be part of the CooknFly family. more ...

Johnson Wong – Chef Patron at gēn 根 about Malay cuisine

Johnson Wong is a graduate of Le Cordon Bleu Sydney. After completing his studies he has been on a journey full of cooking experiences in the kitchens of some great restaurants in some countries around the world. Today Johnson Wong works as Chef Patron at gēn 根. more ...

Paul Cottanceau-Pocard – culinary journey from France to the Philippines

Paul Cottanceau-Pocard is a young chef with a lot of creativity. He has a great passion for food and a lot of experience working in restaurants around the world. Paul Cottanceau-Pocard started working early with his father in the kitchen. Today he works at the largest venue in the Philippines. more ...

Hive & Keeper – British honey straight from the hive

Hive & Keeper is on a mission! A mission to change the fact that only 7% of honey sold in UK is British. Hive & Keeper provides unique home-grown honeys with great varied taste. Let Emily Abbott take you on a journey full of variety and complexity of flavours. more ...

Brixton Balls – a trendy street food in the center of Prague

Tales of successful people in their fields, who decide to change their careers from one day to the next, leave their comfortable zone and go into the unknown. We have one such story here, its actors are Luděk and Tim. more ...

Jasmin Chew – a rising star in the Singapore food scene

Jasmin Chew, Pastry Chef at Stellar at 1-Altitude, is a rising star in the Singapore food scene. We talk to her about what it’s like to be a pastry chef in her city. more ...

Stefano Turconi – Head Chef at Franco’s in London

Stefano Turconi is Head Chef at Franco’s, a London institution that’s been serving classic meals since 1946. We talk to him about his favourite ingredients and cooking Italian food in London. more ...

Manjunath Mural – Director of Cuisine of The Song of India

Manjunath Mural works as Executive Chef at The Song of India (Singapore). He is specialized in Modern Indian cuisine and won several awards. more ...

Psomopoulos Stavros – Executive Chef Culinary Art

Psomopoulos Stavros is a Greek chef specialized in the Mediterranean cuisine. He studied Culinary Art in Athens. Cooking is his passion. more ...

Reinhard Lackner, Executive Pastry Chef about patisserie in Asia

Reinhard Lackner is currently working as the Executive Pastry Chef for the Four Seasons Hotel chain in the Far East. Today he talks about his career and what makes Patisserie in Asia unique and special. more ...

Ashley Lim of Jamie’s Italian Singapore

Ashley Lim is Head Chef at the Vivo City branch of Jamie’s Italian Singapore. We chat to him about cooking Italian in Asia and his drive to spread the message of healthy eating to Singapore’s young people. more ...

Christiaan Stoop – Esszimmer | The Fat Duck | Oberoi New Delhi

From the restaurant Esszimmer in Munich to the restaurant Moments in Barcelona to the Michelin-starred restaurant The Fat Duck. Christiaan Stoop has traveled the culinary world. more ...

South Devon Chilli Farm – award-winning Chilli from seed to sauce

There must be a reason why chilli freak and top chef Jamie Oliver says these guys grow the best chilli in UK. Go read this wonderful interview and feel not only the heat but also the passion. South Devon Chilli Farm is passion for chilli you can taste, feel and see. more ...

H. Forman & Son – Home of London Cure Smoked Salmon

H. Forman & Son is a family business set up by Aaron Harry Forman and his son Louis in 1905. World-famous for their London Cure Smoked Salmon, they have been supplying the finest gastronomy in the world for over a century. more ...

JRE (jeunes restaurateurs d´Europe) – European club of young chefs

The beginnings of JRE can be found in France, 1974, where young and ambitious chefs teamed up to redefine and revitalize European cooking. more ...

Alan Geaam – from underdog to glory

For those who think that career advancement in the cooking profession is not possible, today we speak with someone that will take your breath away. We have met the freshly-crowned Star Chef Alan Geaam. more ...

UK based Italian Chef Marcello Ghiretti published approximately 300 recipes

Marcello Ghiretti is a Personal Chef specialized in antiaging and functional cooking. Today he talks about his roots, Italian cuisine and his work with professional athletes. more ...

JR Yoong – Chef in Singapore

JR Yoong: “A well planned plate of food is not only about the combination of flavours. The cooking techniques, cuts, smell and even appearance plays a part in careful planning. Basics when done well are irreplaceable taste.” more ...

Bobby Bräuer, 2 stars, Esszimmer Munich, BMW World

It’s during the times of the great French Cuisine that Bobby Bräuer’s career began, and throughout his positions it reads like a “Who’s who” of the biggest chefs more ...

Jim Löfdahl – Executive Chef, Frantzén’s Kitchen Hong Kong

Frantzén’s Kitchen is a modern Nordic restaurant that serves medium-sized dishes with Asian influences Two-Michelin-star chef Björn Frantzén and chef Jim Löfdahl have opened Frantzén’s Kitchen. more ...

Leonard Cheung – a rising star in the Hong Kong culinary scene

Ex-Eleven Madison Park and NoMad Hotel chef Leonard Cheung is a rising star in the Hong Kong culinary scene. He helms the kitchen at trend-setting gastropub, Blue Supreme, which pairs live beer with creative casual food. more ...

Parveen Ashraf – authentic Indian cuisine by The Spice Queen

Parveen Ashraf is a great chef, a cookbook author and also an Asian housewife, a mother and a business woman. She is known as The Spice Queen. Parveen Ashraf talks about the Indian cuisine, her Indian cookbook and her belief that everyone can learn to cook with her step-by-step recipes. more ...

Smallhold – urban-farming startup in New York City

Perhaps you have seen or even chosen living fish or lobster in a restaurant. But have you ever seen a mushroom farm? Imagine knowing your dishes come with fresh picked mushrooms, out of a farm right in front of your eyes. more ...

Michael Mathieson – Working as an Executive Chef in a 5-star hotel in Edinburgh

Michael Mathieson prepares some of the best dishes in Scotland. Preparing meals for his brother and his friends let him develop his cooking skills when he was at the age of 14. Today he is a well-experienced Executive Chef and Consultant. more ...

James E. Versfelt – Hotel Executive Chef at Shelborne South Beach

James Versfelt was born in Dallas (Texas) and graduated from University with a BA in Political Science. Rather attending a culinary school he just started working. more ...

Two pans on the road! – an interview with Yves and Iwan

With “Two Pans On The Road” Iwan Hediger and Yves Seeholzer are presenting their first cookbook together, and within are numerous creative and scrumptious recipes. Simple and quick vegetarian fare, with inspiration coming from their own culinary journey throughout Australia. more ...

Oscar Ballesteros – Chef at Barzaari in Sydney, Australia

Oscar Ballesteros works at Barzaari – a fine dining restaurant in Sydney. Today he is talking about his roots, how his mother plays a big role in his decision to become a chef and what it is about to be a chef. more ...

Derek Bissonnette – commercial photographer specializing in food and beverage

Derek Bissonnette is a commercial photographer specializing in food and beverage, an author and chef. Understanding how he got there, and the journey he has been on, is something he would like to share with us. more ...

The bistro of Joia – Chef Pietro Leemann

Let us present you the Joia restaurant in Milan – a high vegetarian biodynamic cuisine – a hymn to nature and the planet. more ...

Company catering – Chef Brian Munatones at R-Biopharm AG

Some chefs are working in restaurants, some in hotels. And there are chefs working in company catering and cooking for employees. Brian Munatones works at R-Biopharm AG. And he has real joy in cooking for fellow employees and brightening their day. more ...

The Mastercooks of Belgium and their Young Master

The Association of Master Chefs of Belgium has existed for almost 40 years. more ...

Head Chef Stefan Goehcke – Chefing around the globe

Stefan Goehcke takes us with him on a culinary adventure around the world! From Germany to London, a cruiseship, Jordan, Vietnam and the caribbean. At present, he has returned to the Maldives as the Head Chef at Hotel Resort Six Senses Laamu. more ...

Jackie Cameron – owner of Jackie Cameron School of Food & Wine

She is a great chef, an author, a designer but most of all a truly wonderful teacher, who loves to share her knowledge with young chefs – Jackie Cameron. more ...

Dutch chef and restaurant owner Frank Streefland about Dutch cuisine

Frank Streefland talks about his career as a Dutch chef and about what it takes to be a cook and restaurant owner. more ...

London-based freelance chef Vishnu Natarajan on Indian cuisine

Vishnu Natarajan is an Indian freelance Chef. He talks about Indian cuisine, his passion for cooking and his future plans. more ...

Syrian Mahmoud Abdulla – Head Pastry Chef at Marriott (Oslo) about new trends in the Nordic pastry

Mahmoud Abdulla is a pastry chef with a lot of passion. He was born in Syria, has worked in Syria, Lebanon and Iraq. Today he creates fantastic pastries in Norway – his second home. Read a wonderful interview and get inspired. more ...