William Remy Bosini Campbell – Head Chef at the Wangz Boutique Hotel, Singapore

William Remy Bosini Campbell received his diploma in Culinary Arts at thefamous Shatec Institute. With this diploma in his pockets, Chef William gained invaluable knowledge of and skills on what the world’s cuisines have to offer. Today William is Head Chef of Wangz Boutique Hotel in Singapore. more ...

Daniela Martins – Restaurant Lá em Casa, Belém – the cuisine of the Amazon

Among the many cuisines found in Brazil, the cuisine of the Amazon is the one that most retained the oldest traits derived from the indigenous populations of the Amazonian forest before the arrival of the European settlers. more ...

Mara Salles – The Brazilian cuisine at Restauarant Tordesilhas, São Paulo

Known both in Brazil and abroad as a tireless researcher in the cuisine of her country, chef Mara Salles has been commanding for more than 25 years one of the most awarded restaurants of Brazilian cuisine, Tordesilhas, in São Paulo. more ...

Liborio Colonna – Executive Chef at Serafina Dubai and at Simply Italian Restaurant, Dubai

Liborio Colonna made a life-changing decision and left the university to follow his true passion. He became a chef! Early in his youth, Chef Liborio helped his grandmother and mother in the kitchen while cooking. And he developed a feeling that this is something he would like to do all his life. more ...

Mark Sorezo – Executive Chef at Katsuya by Starck M. H. Alshaya Co.

Mark Sorezo graduated in Information Technology and received his degree Bachelor of Science. Today he works in a different field, but also in a kind of science: Cooking. Chef Mark is sushi expert and Executive Chef at Katsuya by Starck M. H. Alshaya Co. more ...

Ben Kiely – Culinary Arts Chef Instructor at the Pacific Institute of Culinary Arts (PICA)

Ben Kiely is Culinary Arts Chef Instructor at the Pacific Institute of Culinary Arts (PICA) in Vancouver, Canada. We chat to this British-born chef about the latest trends in the kitchen classroom and Canada’s culinary tradition. more ...

Naim Hasnan – Malaysian Head Chef & National Corporate Chef Malaysia

Malaysia-born Chef Naim Hasnan began his culinary journey in his mother’s kitchen. There he learned the basics that would shape his life. His inspirations come from his travels and all the new ingredients he has discovered through different cultures and culinary arts. more ...

Vincenzo Nigro – Italian Chef at Ritz Carlton, Bahrain

Vincenzo Nigro has traveled the world culinary. He has gained experience and impressions in Italy, Australia, Dubai and most recently in Bahrain. Chef Vincenzo now works as a Chef at Ritz Carlton in Bahrain. more ...

Amerigo Tito Sesti – Head Chef at Michelin-starred restaurant J’AIME, Bangkok

Italian-born chef Amerigo Sesti has worked in several Michelin-starred establishments throughout Europe. Today Chef Amerigo works as Head Chef at Michelin-starred restaurant J’AIME in Bangkok. more ...

Dmitry Pustovalov – Chef at KIT bar&bistro, St. Petersburg – combining incompatible ingredients

Dmitry Pustovalov – a chef from St. Petersburg on how to combine the incompatible and create new tastes. Chef Dmitry works at KIT bar&bistro. more ...

Ben Goh – InterContinental Singapore’s Pastry Chef

InterContinental Singapore’s pastry chef, Ben Goh, retells some of the challenges of making it in the world of pastry and shares what is it like to work in the context of South East Asia. more ...

Andrew Wong – his latest concept OpenHouse has taken the Kuala Lumpur dining scene by storm

Andrew Wong, one of Malaysia’s hottest restauranteurs, chats with Monica Tindall about his latest concept, OpenHouse. Taking 14 months to complete but being open for less than a month, OpenHouse has taken the Kuala Lumpur dining scene by storm. more ...

Natascha Schwarzer – Maitre Chocolatier at Cococo Chocolatiers in Calgary, Canada

Chocolate was certainly not Natascha Schwarzer’s favorite ingredient during her training as a pastry chef. But the challenge turned into passion and today she loves to work with this fascinating product every day. more ...

Rabbi Tayag – Head Chef at Matagi, Emerald Palace Kempinski Dubai

Rabbi Tayag was born and raised in the Philippines. He finds it very sad how the Filipino cuisine has changed and made it his mission to bring the good, old traditional Filipino cuisine back on the tables. His culinary journey took him to Qatar and to Dubai, where Rabbi Tayag now works as Head Chef… more ...

Christoph Trocker – the carefree adventures of an Austrian Chef

Christoph Trocker made a leap – to step out of the comfort zone and dive into adventure. He completed his studies and apprenticeship as a chef in his homeland of Austria and following that stepped into working out of the country in neighboring Switzerland which ended up being the start of a long culinary journey. more ...

Baptiste Villefranque – Executive Pastry Chef, W Luxury Hôtel, Hong Kong

Baptiste Villefranque knew very early that he wanted to do something with his own hands, to create something. Learning with the Compagnons du Devoir et du Tour de France was an amazing experience for him, preparing him for his culinary journey. Today he is Executive Pastry Chef at W Hong Kong more ...

Marc Lorés Panadés – Executive Chef at Alila Villas Uluwatu, Bali

Marc Lorés Panadés is Executive Chef at the beautiful Alila Villas Uluwatu in Bali, Indonesia. We chat to him about living and working in Bali, and the island’s wonderful local produce. more ...

Fernando Galbiati – Experienced Italian Executive Chef

Fernando Galbiati is an experienced Italian Executive Chef. He is talented chef, whose creativity and culinary knowledge are impressive. Today Chef Fernando talks to us about his beginnings as a chef, his culinary discovery of Dubai and what upcoming trends he sees. more ...

Antony Francis – Head Chef at McGettigan’s Irish Pub, Bonnington Jumeirah Lakes Towers

In his college days Antony Francis cooked a lot for his friends. And they loved it. So his passion for cooking was inflamed. After graduating from the Institute of Management Studies, he made his first steps in his career as a professional chef. Today he works as Head Chef in Dubai – a culinary hotspot! more ...

Gerald Cardenas – Chef de Cuisine at The Ritz Carlton Aruba

The native Costa Rican Gerald Cardenas works as a Chef on the Caribbean island of Aruba – or as the locals call it: One Happy Island. Chef Gerald speaks today about his culinary roots in Costa Rica, the culinary world he has already traveled and discovered and what makes the Aruban cuisine so special. more ...

Nemanja Petrovic – Executive Chef of Hotel Irtish in Pavlodar, Kazahstan

After graduating from the Belgrade Catering and Culinary School, Nemanja Petrovic explored the world in a culinary way. Chef Nemanja has worked as a cook in the Netherlands, in the Czech Republic or even in Russia. Today, he is Executive Chef at Hotel Irtish and expands his knowledge of Kazakh cuisine. more ...

Swaminandan Swaminandan – Executive Chef Crowne Plaza Hotels & Resorts, New Delhi

Swaminandan Swaminandan wanted to become an Indian Army officer, but fate had something else in store for him. Today Chef Swaminandan works as Executive Chef at the Crowne Plaza in New Delhi. more ...

Thomas Frisetti – a culinary journey rich in experience

Since his grandparents had a restaurant, Thomas Frisetti already knew as a small boy, that he wanted to become a chef, and he did! Chef Thomas gained experience in star gastronomy, as a private chef in Dubai! more ...

Ioulios Kalapodas – Executive Chef at Kos Aktis Art Hotel, Kos Town

Greece is the land of many islands and culinary delights. Today Ioulios Kalapodas speaks about the diversity of the Mediterranean cuisine. Chef Ioulios works as Executive Chef in a city hotel – Kos Aktis Art Hotel. more ...

Vipul Rana – Indian Chef At Kempinski Hotel Beijing

Vipul Rana is a young and highly motivated Indian chef who works for Kempinski in Beijing, China. For Chef Vipul authenticity and simplicity in the preparation of the dishes are most important. One day he wants to start his own business or gain experience as a chef in Europe. more ...

Malte Half – Chef de Cuisine at The Marker Hotel, Dublin

Malte Half was certainly not the showpiece student. But he did it, proved them wrong and went his way. Today Chef Malte works as Chef de Cuisine at The Marker Hotel, Dublin. Seasonal foods and local produce are some of his most important principles in the kitchen. more ...

Evgeny Vikentiev – Russian-born Chef is now cooking in Berlin

Evgeny Vikentiev – experimental chef and one of the brightest representatives of modern Russian cuisine. His kitchen is built on a modern approach, new techniques and local seasonal products. more ...

Antonio Coelho – offering authentic Portuguese food in his own restaurant Antonio since 2008

Chef Antonio Coelho opened Macau’s beloved Antonio in 2008. The Michelin-recommended restaurant serves a wide variety of authentic Portuguese dishes and is the venue of choice for loyal locals and tourists wanting a taste of old Macau on this rapidly evolving island. more ...

Victor Beley – head chef at Russian cuisine restaurant Uhvat in Moscow

Victor Beley has been working as chef more than 10 years. Since September 2018, he is heading the kitchen of the modern Russian restaurant Uhvat. The restaurant was named thanks to the main tool for working with Russian stoves – the grip. more ...

Rachmat Ridwan Hakim – Executive Chef at Hanging Gardens of Bali

Rachmat Ridwan Hakim – thanks to his mother, his talent was discovered. After graduation, Indonesian Chef Rachmat has gained experience abroad, and then returned to his homeland: Indonesia. Today he is Executive Chef at Hanging Gardens of Bali. more ...

Romain Gourmoud – Chef Instructor on the Cuisine Diploma training programme at Ferrières School

Romain Gourmoud has already proven himself in the upscale kitchen with stations such as two Michelin-starred restaurant La Rotonde and Léon in Lyon, France. Today, he passes on his years of accumulated experience. more ...

Peter McKenna – Chef and Co-Owner of The Gannet, Glasgow

Peter McKenna has over 20 years experience in professional kitchens. Chef Peter started his career in rural Ireland in the mid-1990s, but should see a lot more of the world soon. He has been working as a Chef in the Hague, London, Sydney. more ...

Jeffrey James Vella – award-winning Maltese chef is causing a stir in Croatia

Jeffrey James Vella discovered his passion for cooking at an early age in his native Malta. His family owned a hotel and some serviced apartments. Chef Jeffrey worked for major hotel chains in London, the United Arab Emirates, Italy and he also creates dishes in Brussel. Belgium, before coming to Zagreb. Chef Jeffrey is also… more ...

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. more ...

Araz Ahmed Ahmedov – award-winning Chef from Azerbaijan

Araz Ahmadov – a young Chef – who is ready to represent his motherland worldwide. Azerbaijani Araz Ahmadov was born in 1982 in southern Azerbaijan and graduated Culinary school. more ...

Ian Kittichai – Joining the luxury train on its classic three-night journey from Bangkok to Singapore

Chef Ian Kittichai, often described as Thailand’s first international celebrity chef, came from humble roots in Bangkok. When he landed a scholarship at a culinary school, his life changed. more ...

Ante Valentekovic – Croatian Executive Head Chef speaks about the culinary art of Croatia

Ante Valentekovic has been working in gastronomy since he was a young boy. His first job in a 4-star hotel also sparked his love of cooking. more ...

Manu Buffara – Restaurante Manu – to cook means to respect

After studying journalism, the young Brazilian Manu Buffara decided to change course and devoted herself to cooking. She visited some of the best restaurants in the world – such as René Redzepi’s Noma in Copenhagen and Grant Achatz’s Alinea in Chicago. In 2011 she opened her own restaurant, Manu more ...

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 has been working 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 ...