Mustafa ÇolaK – Executive Chef at the Hotel Restaurant Villa Lokeend in Istanbul, Turkey
Tell us about how you got started as a chef. Why did you decide on cooking professionally? Family Tradition (Ancestor Profession). Which culinary school did you attend? Chief Vocational School. What surprised you most once you started out as a chef? Fights Inside the Kitchen. What will you never forget about your…
Executive Chef, Kevin Cape, with 20 years experiences in Asia, about fusion and “confusion” cuisine
Today you are the Executive Chef with 2 decades experience as chef in Asia. Where did all began for you/ when did you decide to become a chef? Actually, it was not my original intention. As a young man, I was working in hotels to earn extra money, the chef explained I had a natural…
Pramod Chatap – award winner of culinary excellence
You reached the award of culinary excellence Europe raising star (Marriott international). What was the key for this success? A special dish/ menu? I was in Belarus with no Russian language base and we were the number one hotel in Belarus , I was the one who set the trands of international desserts and pastries…
Paul Chia, Corporate Executive Chef at the famous “Violet Oon”
Paul Chia, Corporate Executive Chef at the famous “Violet Oon” in Singapore, founded by Violet Oon, the Grande dame of Singaporean cooking and widely considered to be an authority on Asian cuisine, specialising in Nyonya food.
Chef Portrait, General
Oliver Li – Chef Teacher at the culinary college in Toronto
Oliver Li, originally from Shanghai, with a stopover as Executive Sous Chef in Germany, at the restaurant, “Zum Schwarzen Stern” in Frankfurt, become a Chef Teacher at the top culinary college in Toronto Canada, the George Brown College / The Chefs’ House.