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 ...

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 works 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 ...

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 ...

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 ...

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 ...

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 ...

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 ...

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 ...

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 ...

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 ...

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 ...

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 ...

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 ...

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 ...

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 ...

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 ...

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 ...

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 ...

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 ...

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 ...

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 ...

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 ...

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 ...

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 ...

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 ...

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 ...

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 ...

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 ...

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 ...

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 ...

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 ...

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 ...

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 ...

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 ...

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 ...

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 ...

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 ...

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 more ...

Virgilio Martinez – the richness in diversities and cultures of Peruvian food

Virgilio Martinez abandoned his home country, Peru, because he felt like he was caught in the country. After the long journey, he found the wide diversity of the motherland. more ...

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. more ...

Kevin Fehling – German 3-star Chef | The Table, Hamburg

For the last 12 years Kevin Fehling has been an integral part of the Michelin Guide, and for the last 5 years he has been working with 3-Michelin Stars to his name. This makes Kevin Fehling the youngest Chef to accumulate 3 Stars for a restaurant to date more ...

Vladimir Chistyakov – head chef of Buro TSUM restaurant

Vladimir, how have you made such a breathtaking career within 4 years? more ...

Tom Clarke – Head Chef at Michelin starred restaurant L’Ortolan in Reading, UK

Tom Clarke grew up in Essex and started developing a passion for cooking at an early age. He used to cook creations for his family, studied catering at the Colchester Institute, and now presents his cooking skills to guests of the Michelin-starred restaurant L’Ortolan. Read on to learn more about his culinary journey. more ...

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. more ...

Nadin Pospech – owner and Chef of Top Nosh Cooking School and Specialty Caterer

Nadin Pospech is the owner and Chef of Top Nosh Cooking School and Specialty Caterers in Cape Town. She was born in Germany and already has an international career as a chef behind her. more ...

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. more ...

Adam Gaunt-Evans – Welsh heart, Asian soul – Executive Chef at The Three Eagles

Adam Gaunt-Evans – his work as a Chef has already taken him to various places in the world. From London to Dubai, the Maldives, Sydney and Thailand or even Sri Lanka. Now he is back in his homeland – Wales, the place where it all started. more ...

John Braga of Murray’s Cheese Bar about his love for cheese

John Braga grew up in Brazil, where he learned to make cheese on his grandfather’s dairy farm. Today, he creates innovative boards and pairings as a cheesemonger at a New York City classic; Murray’s Cheese Bar. We sat down with him, tried a few of his signature pairings, and talked all things culture. more ...

Andrea Ferrero “From Italy to Japan” – Executive Chef of Shangri-La Hotel, Tokyo

Andrea Ferrero holds the prestigious position of Executive Chef of Shangri-La Hotel, Tokyo, in Japan. We chat to him about his culinary journey from Italy to Japan. more ...

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? more ...