Mike Foley – Culinary Arts Instructor

Mike Foley is an experienced Irish chef and chef instructor with more than 31 in the gastronomic industry. Learn more about his passion for the profession and how he came to his position. Read here. more ...

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… more ...

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… more ...

OLESYA DROBOT – HEAD CHEF AT “EM”, A VERY UNIQUE RESTAURANT IN ST. PETERSBURG

Olesya began her career at Giuseppe Park, and following, worked in the restaurant “Fliegender Holländer” as well as the “Grand Cru” restaurant in St. Petersburg. Currently she works as the head chef for the restaurant “Em”. In this interview she touches upon the concept of the restaurant, shares her insight into the vegan cuisine and… more ...

Rafal Marosek – Executive Chef in Oslo, Norway

Rafal Marosek works at congresses, conferences, fairs and banquets – always big kitchens and a huge amount of food to prepare. Read more about how he still manage to create delicious creations. more ...

Ken Yu is Executive Chinese Chef at Kerry Hotel Hong Kong

Ken Yu is Executive Chinese Chef at Kerry Hotel Hong Kong. He has more than 30 years of experience in Cantonese cuisine, and has been at the hotel since 2016, where he oversees the hotel’s signature Chinese restaurant, Hung Tong, and the banquet operations of the hotel, which houses the biggest ballroom in Hong Kong. more ...

Bart Wieczorkiewicz – Demi Chef de Partie | King’s College, Cambridge

Bart Wieczorkiewicz learned from the best like Hans Schweitzer or Clare Smyth. In this lovely Q&A Bart talks about his beginnings as a chef, his current position at King’s College, Cambridge, and what being a chef means to him. more ...

Francesco Coratella – Italian Head Pastry Chef at Hakkasan Group, London

Francesco Coratella talks about the passion and fascination of being a pastry chef, about the importance of seasonal cooking and local products and London´s latest food trends. 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 ...

Oliver Sanchez, a private chef from the UK, and ambassador of Naturopathic Cuisine, about the power of food and food as medicine.

Today you are a passionate private natural chef, with lots of other qualification and services. Back to the beginning; when did your passion and love for food start/ when did you decide to become a chef? more ...

Gregory Louraichi – French Chef and owner of Greg’s restaurant in Xiamen, China, about his work in China

Gregory Louraichi – French Chef and owner of Greg’s restaurant in Xiamen, China, about his work in China. more ...

Daniel Salvador, Spanish Head Chef and private Chef in London for many years.

Daniel Salvador, Spanish Head Chef and private Chef in London for many years. Read his story here. more ...

Yohan Da Costa, young French Executive chef in Japan, who started his chef career at age of 14 in Michelin star restaurant

Yohan Da Costa, young French Executive chef in Japan, who started his chef career at age of 14 in Michelin star restaurant. more ...

Marco Caverni, Italian Chef and restaurant owner of the “Al Choc Osteria Italian” in Seoul, Korea, about his experiences in Asia.

Marco Caverni, Italian Chef  and restaurant owner of the “Al Choc Osteria Italian” in Seoul, Korea, about his experiences in Asia. more ...

2 Star Chef Rolf Fliegauf speaks about what it means to be successful

2 Star Chef Rolf Fliegauf, from Ristorante ECCO, in Switzerland, speaks to us about what it means to be successful. more ...

Michel Westerman – Executive Chef of Hotel Okura Amsterdam

My name is Michel Westerman and I am Executive Chef Main Kitchen of Hotel Okura Amsterdam. more ...

SAUD AL MATROOSHI DISHES A SOARING SUCCESS!

When a diverse group of people from all nationalities and cultural backgrounds have the opportunity to have a chef’s dishes,it is not something to take lightly; Saud Al Matrooshi lives what he likes to call “sweet pressure” every single day within a beehive-like work environment to fulfil the needs of his airborne customers. more ...

Roberto de la Fuente (Clio’s): “It won’t take long to the Guatemalan gastronomy to be heard outside, it’s time for Central America”

The cuisine of Guatemala is a hidden gem that is being revealed for the Guatemalans themselves, infected by the Peruvian gastronomic revolution, the spirit of rediscovering their own regional ingredients is awakened. It is a revolution that has been developing for 5 years. more ...

Executive Chef Sydney De Hart from Amsterdam about food trends in Bali

Executive Chef Sydney De Hart from Amsterdam about food trends in Bali. more ...

MAHMOUD EFRANJYEH, A SYRIAN STAR CHEF WHO EXCELS IN THE ARAB CUISINE THROUGH EMPLOYING EUROPEAN TECHNIQUES

Chef Mahmoud Efranjyeh is a well-renowned Syrian chef and food consultant. He became one of the Arab World’s Youth star chefs after participating in Top Chef television show Middle East semi quarter 2018. more ...

HAMDAN AL SHAYEB AND HIS LOVE-INFUSED ARAB SWEETS!

Chef Al Shayeb is the executive pastry chef at W Hotel, Amman Jordan. He is one of Jordan’s best pastry chefs who didn’t only succeed in his country, but also secured himself a prominent position internationally, especially after winning the Horeca Middle East contest, which gave him access to many opportunities to travel abroad and… more ...

Marco Liguori – Chef at Italian restaurant Mascalzone in Houston

Marco Liguori is Chef at Italian restaurant Mascalzone in Houston, USA. We chat to him about keeping it simple in the kitchen, how fresh ingredients are always the best, and the Houston dining scene. more ...

Chef Douglas McMaster and his zero-waste restaurant SILO in Brighton, UK: “The future lies in the past”

After leaving school at 16, he spent ten years honing his skills as a chef at Michelin-starred restaurants around the world, including “St. JOHN” in London under Fergus Henderson, Heston Blumenthal’s “The Fat Duck”, “Norma” in Copenhagen and “Quay” in Sydney. more ...

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

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

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 ...

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 ...

Cesare Romani – Culinary Director at The Langham, Hong Kong

Cesare Romani is Culinary Director at the luxury hotel, The Langham, Hong Kong. He has more than 20 years of experience in the hospitality industry, working in hotels and resorts spanning Asia, the Middle East, Caribbean, Indian Ocean and Europe. more ...

Weerawat Triyasenawat – Owner of Samuay & Sons in Thailand

Weerawat Triyasenawat, aka Chef Num, opened his trailblazing, hyper-local restaurant, Samuay & Sons, with his brother 5 years ago in his hometown of Udon Thani in Northeastern Thailand. His reputation has, over the years, continued to grow at home and internationally, and he recently brought his unique take on Isaan cooking to London, at Thai… more ...

Roberto Martínez Foronda (Tripea), the chef who was inspired by Dalí’s artwork to make ceviche

The chef Roberto Martínez Foronda has narrated without words the story of the painting of the genius Salvador Dalí “Dream caused by the flight of a bee around a grenade a second before the awakening” making “Ceviche de Gala”. more ...

José Avillez – one of Portugal’s brightest culinary lights

José Avillez is one of Portugal’s brightest culinary lights. He was the first chef in Lisbon to receive two Michelin stars, when his avant-garde Portuguese cuisine restaurant, Belcanto, earned its second in 2014. He now oversees an ever-expanding empire that includes the more casual Cantinho do Avillez, a new branch of which just opened in… more ...

AKIRA BACK – FROM EXTREME SPORTS TO WORLD-RENOWNED CHEF

Akira Back is a Michelin-starred chef famed for his bold, American-infused takes on Asian food. Born in South Korea, he grew up in Colorado, US, where he spent his early years as a professional snowboarder. more ...

Laurel Herman – chef, culinary instructor and author

Someone like Laurel would be commonly described as a multi-talent. We met her to talk about her many talents. more ...

Chef Giuseppe Lioce – Italian-born and internationally experienced

Chef Giuseppe Lioce, Italian-born and internationally experienced, currently heading one of the top Italian restaurants in Kuala Lumpur, shares his growth as a chef and some words of advice for those considering the industry. more ...

CHEF MOHAMMAD JAMALUDDIN’S DISHES GLOW WITH BEAUTY!

Mohammad Jamaluddin is the executive chef of Abyat Restaurant, at Palm Jumeirah, the UAE.  Abyat is a Lebanese restaurant that packs all middle eastern flavors into its menu. Chef Jamaluddin has been awarded the best Arab chef in Dubai for the year 2008 through the Seal Dubai Food Festival. more ...

Mohammed FAROUQ, FIRST Executive Chef of Arab Origins to work at Sheraton Amman Al-Nabil Hotel

Mohammed Farouq is a Jordanian chef with amazing experience which he acquired through working at numerous international hotels and resorts. What defines him best is his wise management of human resources, as he prefers to follow the ethical and humanitarian aspects before the legal ones. more ...

Wong Chi-fai is Executive Chef at 3-Michelin-starred T’ang Court at luxury hotel The Langham, Hong Kong

Chef Wong has more than 20 years of experience in cooking traditional Cantonese cuisine, and, impressively, won the highest Gold with Distinction Awards for two consecutive years, in 2001 and 2002, in Hong Kong’s Best of the Best Culinary Awards. more ...

Amandine Finger (Le Cordon Bleu) talks about gluten-free, vegan and sugar-free pastry

Amandine Finger is a pastry chef and instructor at Le Cordon Bleu Madrid, she is French and she has been teaching students of the oldest and most important haute cuisine school in the world for four and a half years. more ...

Emilio Espinosa Schwarz (Pikante), chef ambassador of native potatoes from Ayacucho in Lucerne, Switzerland

Just a few months ago, the famous Gastón Acurio opened a restaurant in Geneva, another sign that Peruvian cuisine is at a good time in Switzerland, although there is still a long way to go. The chef Emilio Espinosa Schwarz, Peruvian-Swiss, with a long career of 25 years as a chef and hostelier, has settled… more ...

Jerome Dalton – Executive Chef at Dalton Hospitality in Brisbane Australia

Jerome Dalton is an executive chef at Dalton Hospitality in Brisbane Australia. We spoke with him about Australian cuisine and what’s new to experience. Read here. more ...

Abbishek Bhagat – Executive Chef for Evolve Back – Orange County Resorts in Kabini

Abbishek Bhagat is executive chef for Evolve Back – Orange County Resorts in Kabini. Read a great and exciting interview here and find out what it’s like to work in an exclusive resort. more ...

RUSLAN ZAKIROV – A SUCCESSFUL JOURNEY TO COSTA RICA

Ruslan Zakirov, executive chef of Kuznya House Restaurants in St. Petersburg, talks about a restaurant opening in Costa Rica and the experience he gathered there. more ...

Maksim Gerasimov – Executive Pastry Chef from Turkmenistan

We have met Maksim Gerasimov for a quick interview. 3 questions about his work. Read   You are a well experiences Executive Pastry Chef from Turkmenistan. Back to the beginning of your pastry chef career; why did you become a pastry chef? I started my career in pastry and Bakery 15 years ago. I started from… more ...

ALEXEY ALEKSEEV – “THE ART OF COOKING IS A WHOLE SCIENCE.”

Alexey Alekseev is executive chef in the scandinavian restaurant “Nordic” in St. Petersburg. In this interview we get to hear all about the scandinavian culinary style of the New Nordic Cuisine. more ...

The Seeds of Passion, Integrity and Tradition.

Chef Sawsan Da’na is a Palestinian chef who was born and raised in Kuwait. Nine years ago, she established a catering business which serves goodness through original Palestinian dishes, or let us say that she tells her own story through the successful business she established, which we will get to know about in this exciting… more ...

Que Vinh Dang – Chef at Nhau

Chef Que Vinh Dang first became a well-known presence in the Hong Kong food scene a decade ago when he opened his first solo restaurant, TBLS, which inspired almost a cult following. He was then involved with Hong Kong’s first brew pub, followed by his second solo project, Quest. more ...

JV Huevos – Sous Chef with Mireio at Raffles Hotels & Resorts in the Philippines

JV Huevos is sous chef with Mireio at Raffles Hotels & Resorts in the Philippines. Working in paradise, who does not dream of it? Read more here. more ...

Steffen Achtmann – culinary teacher in Australia

Steffen Achtmann is culinary teacher in Australia. What does the teaching system look like in Australia? We answer some interesting questions. more ...

Interview with Chef Raymond Tham, Skillet @163 and Beta KL

Chef Raymond Tham recalls life overseas and reflects on his return to kitchens in Malaysia in this interview with Monica Tindall. more ...