Search for cooks

Marco Morana

Head of Culinary

He is a an extremely talented professional chef; with over 35 years of experience. Outstanding technical knowledge with a proven track record in the hotel and restaurant industry, ranging from 1 to 3 Michelin stars restaurants within Europe and America. He was working for critically acclaimed chefs such as Ferran Adria, Louis roje, Marco Pierre White, Gordon Ramsey, and Raymond Blanc. Has also worked alongside Jean Christophe Novelli, Jenny Morris, Reza Mohammed, and Jun Tanaka to name but a few. A key culinary achievement was the honor of catering for Pope John Paul II. Marco was a constant recipient of excellent critical reviews, “outstanding Head Chef with extensive experience” (Sunday Telegraph); “A master tactician when it comes to Spanish & Italian cuisine” (Gillian Glover, The Scotsman). Conducted monthly photo shoots as a food stylist for Spanish and Scottish Michelin Star Restaurants. He has been featured on radio and television programs both in the UK and United Arab Emirates as well as live cooking shows. Constantly judging food competitions within the GCCC and abroad.

Alejandro Gómez Rodríguez

Asesor gastronomía en restauracion

Alejandro estudió en la escuela de hostelería de Islantilla, tanto en sala como en cocina, y obtuvo la diplomatura técnica en restauración. Continuó su formación con el máster de Asesor Gastronómico y Restauración, realizado en Madrid en el instituto Isad, avalado por la Universidad Juan Carlos I de Madrid, y para completar aún más su formación realizó el curso “la cocina al vacío” de El Celler de Can Roca. Tiene experiencia de 15 años en el sector de la restauración, trabajando en hoteles y restaurantes muy importantes.

Danilo Caruso

Personal Chef

Grande amante del cibo , con la passione per la cucina sin da piccolo, inizio la mia carriera nelle cucine ad appena 18 anni. Ho lavorato e vissuto in tutti e 5 i continenti , facendo svariate esperienze sia di cucina che non... Principalmente esperto in primi , secondi al barbecue ,dolci monoporzioni .... Tantissima esperienza sia con le carni che con il pesce fresco !!!

Ouisam Elkertoubi-Nötzold

Geruilla Köchin

Was mich so Leidenschaftlich kochen lässt ? Die Leidenschaft zum Essen verbindet uns durch die gemeinsame Liebe dazu. Aus Grossmutters küche, mit den Gewürzen aus aller Welt, die sich im Orient vereinen, Liebe ich es Gerichte zu zaubern. Ursprüngliche, Traditionelle, Orientalische, mediterrane Küche Tajines auf Holzkohle sind mein Markenzeichen.

Umberto Massimo Gorizia

Unternehmensberater Gastronomie, Food Promotion Koch, Eventkoch, Inhaber Restaurant Minute`s in Kufstein (A)

ich liebe, was ich mache

Ajo Mathew

Chef

Ajo was born and raised from Kerala, India. After schoolings graduated in culinary science. Started career from one of the official royal residences in the middle east. Worked with 5*star hotel, hospital & resort. Specialised in Moroccan cuisine and have passionate in continental & Indian food. Doing research in ayurvedic cuisine for mankind.It is believed that healthy food will make us to stay away from diseases and some good food have the effect on humans as same like medicines. I am serving healthy food, so you can address 'DOCTOR CHEF'.

Ruben Dario Sabogal Ramirez

Chef Ejecutivo, Consultor Gastronomico

Disciplinado, organizado, puntual.

JB Bekker

Personal Chef

www.jbbekker.co.za

Manuel Alejandro Garcia Medina

Cocinero Profesional

La cocina es mi hobby. pero ahora es un hobby que hago de forma profesional. Tengo el titulo de cocinero profesional, conozco las normas de APPCC, de seguridad higiénico alimentaria y tambien sé como hacer una oferta gastronómica variada y balanceada. 

Ceyhun Yuzbasov

Executive Souse Chef

Y.Ceyhun was born in Baku 1988,graduated from high school,entered the Turkish Litsey to become a cook in 203and graduated in 2006&nbsp;<br>I wentt to the kitchen as an intern as a trainee.The first place was an internship at the Central Hospital where elephant food training was held for patients+diet food in the second year 2005&nbsp;<br>Onwards career growth there is a diploma with honors Cooks

Victor Ulices Flores Silva

Koch

<div>Ich bin Koch und arbeite derzeit als Freiberufler in Berlin und habe ein kleines Geschäft in der peruanischen Gastronomie. Ich möchte meine Vision der Gastronomie in Deutschland verbessern und mein Wissen bei neuen Herausforderungen, die sich ergeben, anwenden. Ich arbeite seit fast 30 Jahren in diesem Bereich und bin ein qualifizierter Koch. Ich mag es, in der Küche und bei der Zubereitung der Gerichte innovativ zu sein, indem ich Aromen meiner Region mit Produkten aus Deutschland und der ganzen Welt verbinde.</div><div>Ich warte auf Vorschläge und biete meine Dienste als Mietkoch an und bin für jede Mission in jeder Küche bereit.</div><div><br></div><div><br></div>

Marcelo España

Chef ejecutivo

Amo mi trabajo&nbsp;

zhijun Liu

Executive Chef Chinese

<span>My name LIU&nbsp;ZHIJUN,&nbsp;I am&nbsp;a&nbsp;Chinese&nbsp;Chef of Senior Skill Level, I have&nbsp;rich professional experience in&nbsp;Traditional Chinese Cuisine&nbsp;and Modern Chinese Cuisine&nbsp;and Asian Cuisine, and&nbsp;holding&nbsp;all aspects of kitchen&nbsp;management.<br></span>As a Chef I research&nbsp;always&nbsp;in the&nbsp;hospitality&nbsp;marketing trend&nbsp;and creative new recipes to&nbsp;delivery a “VALUE”&nbsp;<br><span>Pursuing for high responsibility and serving in the Hospitality Industry, Utilizing proficient skills &amp; experiences to be challenging for further career development,&nbsp;Ensure high standards and high quality&nbsp;production&nbsp;for customer what they&nbsp;are looking for, I believe my strong educations and professional skills have prepared me that be&nbsp;challenging in future, &nbsp;and&nbsp;self-confident to bring assets for be joining with your Organization.</span>

Hernan Ciro Lamberti

Gerenciamiento Gastronómico / Chef Ejecutivo

Pasión por la cocina y por aprender nuevas cosas, ingredientes y sabores.

Tobias Reiswich

KÜCHENMEISTER BIETET MIETKOCHSERVICE

<div>Kochen mit Herz ist einer der wichtigsten Aspekte beim Kochen!&nbsp;<br>Um Aroma und Optik in Einklang zu bringen, bedarf es der Liebe zum Beruf. <br>Es gibt tausende verschiedene Lebensmittel weltweit und Millionen von Rezepten.&nbsp;​<br><br>Die Möglichkeiten, Lebensmittel zu verarbeiten, scheinen&nbsp;grenzenlos. Einfach fantastisch diese Vielfalt! Jedoch ist dies alles nichtig und verliert an Bedeutung, wenn man dies nicht mit Liebe auf den Teller bringt.<br><br>​Kleinste Punkte werden oft ignoriert oder einfach nicht umgesetzt. Nehmen wir das Beispiel Gemüse:&nbsp;Ist es fein geschnitten, blanchiert, abgeschmeckt, vernünftig gelagert, die richtige Garmethode gewählt, passend auf dem Teller platziert in ausreichender Temperatur und Menge? Darüber könnte man Bände schreiben, aber leider ist dies oft die Realität.&nbsp;<br><br>​Damit alles auf dem Punkt ist, gehört Leidenschaft zum Kochen!​<br>Und genau aus diesem Grund liebe ich&nbsp;meinen Beruf und koche mit Herz!&nbsp;​<br>Ihr​</div><div><div><img alt="unterschriftpng" src="https://static.wixstatic.com/media/ab8d06_78b054dc4944449c83cfccfbecb2560c~mv2.png/v1/fill/w_390,h_54,al_c,q_85,usm_0.66_1.00_0.01/unterschrift.webp"></div></div>

Mauro Pischedda

Executive Chef

Classe 1975 nato a Nuoro... Diplomato alll'alberghiero di Roccaraso (AQ). Attualmente chef all'Hotel Corte Bianca di Cardedu nella Sardegna orientale, del gruppo Bovi's, famiglia di albergatori da generazioni e proprietari di diverse strutture turistiche. Un gioiello 4 stelle rinnovato con stile e con una cucina moderna.<br><br>La mia cucina si basa sull'utilizzo di materie prime locali seguendo la filosofia che ha reso l'ogliastra una delle Blue Zone del mondo: Sano,Locale,Stagionale.<br>Tra cielo e mare una terra generosa mi offre la possibilità di rivedere con tecniche nuove come il sottovuoto e la bassa temperutura i piatti della tradizione.<br><br>Ottimizzazione delle risorse umane, attenzione alla soddisfazione del cliente, elaborazione dei menu con relativo calcolo del food cost sono gli altri fattori che impegnano le mie giornate.<br><br>Disponibile a consulenze ed attività di strat up per realtà strutturate potete seguire, se interessati, le mie ricette e progetti sul sito <a target="_blank" rel="nofollow" href="http://www.mauropischedda.com">www.mauropischedda.com</a><br><br>

georgi prodanov

I love to cook I have the ability to robotic in a profane kitchen to be able to ripen professionally and to deal with the people who eat me the food I do for them https://www.facebook.com/georgi.prodanov2

Zdravko Petrov

Executive head chef

&nbsp; &nbsp;&nbsp;&nbsp;"Clients&nbsp;do&nbsp;not come first. Employees&nbsp;come first.If you take care of your employees, they will take care of the&nbsp;clients."&nbsp; - Richard Branson <br>&nbsp; &nbsp; &nbsp;&nbsp;​I have always had a passion for cooking,&nbsp;but my love for it was born in Italy.&nbsp;Where everyone bets on the raw product and culinary traditions. That's where I came across not only with professionalism, but also with collegiate attitude.&nbsp;

Nicat Babayev

Executive chef

&nbsp;Nicat Babayev was born in Azerbaijan in 1992 and started to art at the age of 20.At age 20, he attended Gabala Tourism and Hotel Business Vocational Training Center and then gained valuable experience working at several reputable hotels.I am a member of the National Culinary Association since 2015. There are gold, silver, bronze and many diplomas in the culinary area.