Erkan Bostancı – Sous chef at the Hilton Hotel Colombo in Sri Lanka

Erkan Bostancı work as a sous chef at the Hilton Hotel Colombo in Sri Lanka. He tells us about his exciting career and what it’s like to work as a sous chef in a very well known company. Read here. more ...

Chef Florita Alves about Macanese food

Chef Florita Alves is one of the most established chefs of Macanese food – the blend of Portuguese cooking techniques with the spices of Africa, India and the Spice Islands, plus local ingredients, as found on the now-Chinese island of Macau. more ...

Faysal Al Aridi – Executive Innovation Chef and Consultant in Pastry and Chocolatier in Lebanon

Faysal Al Aridi is today working as an Executive Innovation Chef and Consultant in Pastry and Chocolatier in Lebanon. He gives us a fascinating and unexpected look behind the scenes. more ...

Stefan Vasic – Junior Sous Chef at the Kempinski Hotel Mall of the Emirates in Dubai

Stefan Vasic is the Junior Sous Chef at the Kempinski Hotel Mall of the Emirates in Dubai. Read here what he can tell us about the Emirates and the local cuisine. An exciting report. more ...

Maxim Rybakov – chef from Vladimir about tastes from childhood and development of the region

Maxim Rybakov – chef from Vladimir about tastes from childhood and development of the region. more ...

Arnaud Normand – Pastry Chef in China

Arnaud Normand is a Pastry Chef with international experiences working in China today. We have met him for an amazing interview. more ...

PATRIC GIGELE – CHEF DE CUISINE AT HYATT HOTELS CORPORATION

After many different international chef experiences Patric Gigele works today as Chef De Cuisine at Hyatt Hotels Corporation in Shanghai, China. We met with him for an amazing interview. more ...

Sarkhan Mammadov- Executive Chef with a degree from an architecture and engineering university

  What does Azerbaijani cuisine mean? Sarkhan Mammadov Executive Chef at Marxal Resort & Spa in Azerbaijan, will let us know. Sarkhan Mammadov is a executive chef with a degree from an architecture and engineering university. We have met him. more ...

CHEF ROBERT ORTIZ – LIMA LONDON, THE FIRST PERUVIAN RESTAURANT WITH A MICHELIN STAR

On the other side of the ocean, in the English capital, LIMA was established. A concept from Virgilio Martínez, one of the most renowned chefs of Peru and his right hand and kitchen chef Robert Ortiz. more ...

Arturo Melendez about Peruvian Cuisine

Hailing from the town of Trujillo in the north of Peru, Chef Arturo has had a love for cooking from a young age. From aged five he could always be found in the kitchen more ...

Kapernaros Nikolaos – Sous Chef at Hyatt Regency in Chicago

Kapernaros Nikolaos – Sous Chef at Hyatt Regency in Chicago. We have met him for an amazing interview. more ...

Andrea Torre – Executive Chef at the signature Italian restaurant Arva at the Amanyangyun hotel in Shanghai

Andrea Torre is Executive Chef at the signature Italian restaurant Arva at the Amanyangyun hotel in Shanghai and at Amanpulo in the Philippines. more ...

Vivi Cheung – therapeutic chef in Hong Kong – Dandy’s organic café

Vivi Cheung is a well-known therapeutic chef in Hong Kong. She cooks organic food to support health, and will soon be re-opening Dandy’s organic café in a new location on Upper Lascar Road in Central, Hong Kong Island. more ...

Nimi Sunilkumar – award winning cookbook author | food blogger | culinary demonstrator | food stylist

The story of Nimi Sunilkumar will fascinate you. It’s a story about how passion becomes a vocation, how a husband can be the best critic, but also the driving force, and it’s the story of the successes of cookbooks on the authentic cuisine of Kerala written by Nimi. more ...

Stanislav Bukhanov about being one-man band. Brand chef of restaurants in Siberia, leading expert in carving and professional food-stylist.

Stanislav started his career at the age of 13, becoming cook ‘s assistant in a Japanese restaurant. During study at the college he began to take an active part in the championships, interning and working in top restaurants in Moscow at the same time. more ...

Mario Hofmann – Executive Chef at the Hua Hin Marriott Resort & Spa, Thailand

Mario Hofmann is Executive Chef at the Hua Hin Marriott Resort & Spa in Thailand. This German chef oversees five restaurants and bars at the 5-star beachside property. more ...

Rafa Costa e Silva – Chef and Owner of Lasai, Rio de Janeiro

Considered one of the best restaurants in Brazil, Rio de Janeiro’s Lasai is owned by chef Rafa Costa e Silva and his wife, sommelière Malena Cardiel. Opened in 2014, it was conceived after the chef had been studying in New York based Culinary Institute of America more ...

Jefferson Rueda – Chef and Owner of A Casa do Porco, São Paulo

After years of leading sophisticated cuisines of French and Italian restaurants in São Paulo. where he received several awards of excellence, in 2015 chef Jefferson Rueda made a turnaround in his career and opened his first restaurant: A Casa do Porco (“house of the pork”). more ...

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

William Remy Bosini Campbell received his diploma in Culinary Arts at the famous 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 ...