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 ...

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 ...

Interview with Chef Kim Hock of Restaurant Au Jardin

Chef Kim Hock of Restaurant Au Jardin, Penang sheds some light on work life in Malaysia and compares it with the kitchens of Taiwan. more ...

MOHAMMED CHABCHOUL MAKES HOME-STYLE DISHES WITH PASSION

Working as Head Chef at the Grand Millennium Dubai, Mohammed Chabchoul is a chef who brings the best he has, as his experience has moved him among regions like France, the UK, and the UAE. A number of high-value clients and stars frequent  his restaurant where many praise his innovative dishes. The story of this… more ...

Jeff Ramsey offers fun dining in Kuala Lumpur

The restaurant scene in Kuala Lumpur is in constant change. New trends keep coming. We talked to Jeff Ramsey, who gives us a very good impression. more ...

Guide Michelin about Fabien Raux Restaurant 1741 in Strasbourg “We leave the place with regret…” What great praise!

Michelin Star chef Fabien Raux takes us on his incredible journey from the beginning of his career, his time in China and Morocco, the beginning of his restaurant in Strasbourg in 1741 and what makes his current orientation so successful. more ...

Palmiro Ocampo (Ccori): The chef who takes advantage of the parts that you do not eat from the food

After reading this interview it won’t be the same to peel a carrot or eat a banana, without thinking that we are not taking advantage of the product at one hundred percent. Palmiro Ocampo is the founding chef of “Ccori”, an organization where he teaches how to optimize the raw material that we consider inedible.… more ...

DANIEL SCHÖNBERGER – ON CLASSICAL RISINGS AND THE CALLING OF THE HIGH SEAS

We sit down with the German chef Daniel Schönberger who has held station as Sous Chef in the Kempinski Hotel Gravenbruch and Restaurant Hessler in Maintal as well as Executive Chef positions at Restaurant Hörhof Idstein, Restaurant Jakobs in Dreieich, Star Clipper ships and Aida Cruise lines. more ...

Thanos Stasinos – Gives us an insight into the Peruvian cuisine

Thanos Stasinos tells us what makes the Peruvian cuisine so special. Read here this amazing insight report. more ...

Interview with Yogesh Upadhyay, Chef & Owner of FLOUR Restaurant, Kuala Lumpur

Yogesh Upadhyay, chef and owner of FLOUR Restaurant in Kuala Lumpur, shares some of his learnings from the kitchen and some interesting stories from his travels. more ...

Ho Chun-hung – Chinese Chef de Cuisine at the Hyatt Regency Hong Kong

Ho Chun-hung is Chinese Chef de Cuisine at the Hyatt Regency Hong Kong, Sha Tin. He has more than 30 years of experience in Chinese cuisine, having worked across China and in Indonesia. more ...

AHMAD AL FAKIER, “BEST CHEF IN THE MIDDLE EAST” FOR 2015. A SUCCESS WITHOUT A CULINARY ARTS EDUCATION

 When he was 18 years of age, Ahmad Al Fakier’s days as an underprivileged farmer at the town of Da’el, Syria were ending. As he undusted his hands and went to the UAE, carrying a preparatory (junior high) school degree, Ahmed never thought, in his wildest dreams, that he would be voted “Best Chef in… more ...

Sergey Miroshnikov – chef of restaurant KITCHEN in Yekaterinburg

Sergey Miroshnikov is a chef from Donetsk, who lives and works for several years now in Ekaterinburg and continually discovers Ural values, studying not only the local products and cuisine, but also the culture of the region, its nature, people, identity. more ...

Josh Niland runs the ground-breaking Saint Peter in Sydney

Josh Niland runs the ground-breaking Saint Peter, his Sydney restaurant that serves only fish and seafood from local Australian waters, as well as dessert limited to tarts. more ...

Carlo Scotto and the fine dining restaurant, Xier, in London

Naples-born Carlo Scotto is the creative talent behind the brand new modern fine dining restaurant, Xier, in London. The restaurant, with casual dining for 62 covers on the ground floor, and a 38-cover dinner-only tasting menu upstairs, serves inventive European influenced by Chef Carlo’s travels around the world. more ...

THE RESTAURANT OF THE FUTURE: DIEGO GALLEGOS FROM “SOLLO” WITH A MICHELIN STAR, 2 SUNS REPSOL

Diego Gallegos is known as “the chef of caviar”. From the beginning of his project, he always was conscious about the environment and he focused on the recovery of the Andalusian sturgeon and using caviar on his dishes. But his research has progressed a lot more. Now, Diego farms his own fishes and vegetables to… more ...

William Jose – Executive Chef in Saudi Arabia

William Jose is an executive chef in Saudi Arabia. Stories like 1000 and one night? Continue reading here. more ...

Strazzanti Celebrate the Traditional Sicilian Opera dei Pupi at their March Supper Club

Emilia Strazzanti announces their next Sicilian Supper Club, The Opera dei Pupi, showcasing the art of the 18th century Sicilian tradition paired with a five-course Italian feast. more ...

Paula Artigas – Pastry Chef at Paula Pastelería Fina

Paula Artigas is pastry chef in her own restaurant. We really wanted to know more about it. Read the exciting article. more ...

Morgane Richard – Head Chocolate Chef in french polynesia

Morgane Richard is head chocolate chef in French Polynesia. How did she get to Vietnam? All in the following. more ...