Aderin is a Nigerian foodie who is extremely passionate about the African culture and food. Aderin is currently living in Europe where she studies Public Alimentation.

Born in the port city of Cotonou, Benin, Abdias Brice is a Beninese writer and digital marketing expert. He has a B.A. in Marketing from the Université Polytechnique Internationale du Bénin and is a regular contributor to several blogs.

Matthew Accarrino is the nationally recognized chef of SPQR in San Francisco, CA. Born in the Midwest and raised on the east coast, he moved west to California in 2007. His unique culinary style draws inspiration from his Italian heritage, personal experiences, and classical training with some of America’s best chefs, coupled with his embrace of the bounty of opportunities that California ingredients present. With a strong belief in direct sourcing, Accarrino endeavors to play a role in the growing and development of many of his ingredients. The result is an intensely personal cuisine that is both technically polished and soulful; and which has garnered praise from publications such as Food & Wine, Bon Appétit, Saveur, San Francisco Chronicle, 7X7 and San Francisco magazine. Under his direction, the restaurant was recognized with a Michelin star in the 2013, 2014, 2015 and 2016 guides. Accarrino has been nominated four times by the James Beard Foundation for “Best Chef: West.” FOOD & WINE named him a “Best New Chef” in 2014 and FOOD & WINE readers named him a “People’s Best Chef California” in 2013. Accarrino co-authored and released his first book, published by Ten Speed Press, SPQR: Modern Italian Food and Wine, in October 2012. FOR MORE INFORMATION OR TO SET UP AN INTERVIEW, PLEASE CALL WAGSTAFF WORLDWIDE AT 415.274.2510

Adam Aamann is the host of the Danish national food TV-show Madmagasinet, a food consultant to other successful restaurateurs, author of several cookbooks, the owner of Aamann’s Establishment – a lunch diner with a more bodega-like feel, a jam-packed Aamann’s CPH Airport and an 80,00 square feet event and conference facility, which has hosted everything from fashion shows and product launches to weddings and large company parties. Adam Aamann’s great success shows that the food revolution of Denmark – and the entire Nordic region – goes far beyond luxury kitchens. Aamann’s open sandwiches can easily be described as gourmet. This is why Aamann received the 2007 “Gastronomic Academy Honorary Award” for his efforts to make open sandwiches into a culinary craftsmanship. His innovative interpretations of Danish food culture inspired a rediscovery of smørrebrød, with several top chefs picking up the tradition. It has progressed to the point where traditional lunch is one of the most sought-after experiences in Copenhagen. So popular that the Michelin guide now also recommends these lunch restaurants in their prestigious guide. Adam Aamann was the culinary pick to present the story of Danish food culture at the world exhibition in Shanghai.

Kevin Adey opened Faro in early May 2015 to showcase seasonal cooking and the art of pasta with a menu focusing on housemade pastas, organic produce, sustainable local seafood and Animal Welfare Approved meats.  Faro, which means lighthouse in Italian, is a passion project for Kevin and his wife, co-owner Debbie Adey (Jean Georges restaurants), who together with partner Daniel Blumberg have created an ambitious yet comfortable and affordable neighborhood restaurant that’s serious about sourcing and cooking food, drink and service - a beacon for culinary goodness.  During the five years he served as Executive Chef of Northeast Kingdom, Kevin built a following for his seasonal cooking and devotion to locally sourced, sustainably raised and harvested ingredients.  A native of Upstate New York, he lived and worked in Florida before returning to New York and joining the kitchen team at Le Bernardin. 3 stars from Eater critic Robert Sietsema Top 3 finalist for "New York's Restaurant of the Year" award, Eater Michelin Guide Bib Gourmand for great value. Faro's Instagram

Adina has a passion for healthy living and exercise. She has a certificate in plant-based nutrition from eCornell and loves nature. She also loves reading, good coffee and exploring new places.

Agnes was born in Austria and has lived in Russia, Ukraine, the UK, Germany and Estonia before finally deciding to plant her roots in Brazil. She holds a BA in Drama and Philosophy and an MA in Physical Theatre Performance Making. She has recently opened a culture and hospitality space in Florianópolis, Brazil. Agnes loves to try all kinds of foods as she believes that there is no better way of getting to know a culture than through its cuisine.

Aida is a Sarajevo native who spent most of her life in Washington DC. At the request of her friends in the US, in 2014 she created Balkan Lunch Box, a food website with traditional Balkan recipes.

Aitor Morgado is a copywriter and proofreader born and raised in the Basque Country, north of Spain. He also lived in the United States and Portugal and can fluently speak Spanish, English, and Portuguese. Aitor's interests are reading, studying languages, learning about almost everything, finance, heavy metal music, and of course, tasting different foods.

Venezuelan Chef living in Peru. Lover of Latin American gastronomy. Founder of Raíz Food (@Raiz.Food). The best place in the world is a kitchen, there you can get real magic!

Ecuadorian chef Alejandra Espinoza is the co-owner and creative force behind Somos. Unapologetically ambitious, she's making room for the people, places and palette of Ecuador at the global culinary table through her genre-defining Quito restaurant. After years spent studying, traveling and living abroad Alejandra returned to her home country in 2018 to start a restaurant and a culinary movement that would elevate Ecuadorian cuisine and make it known around the world. Alejandra has a degree in hospitality management, with an additional diploma qualification in culinary arts and restaurant management from the Institute Paul Bocuse.

Hailing from the sunny town of Seville, in the south of Spain, Alfonso Alés has worked in some of the most renowned Relais-Chateaux hotels and Michelin star restaurants across Europe, before settling his knives as Executive Chef at Jonah’s Restaurant & Boutique Hotel. Alfonso launched his career in Seville, Spain, before embarking on a culinary pilgrimage which included periods at El Bulli with Ferran Adrià; Eugénie-les-Bains with Michel Guérard; Guggenheim Museum Bilbao under the direction of the 3 Michelin star Chef Martin Berasategui; and Château Cordeillan Barges with internationally acclaimed Chef Thierry Marx. Following his arrival on Australian shores in 2008, Alfonso joined renowned Chef Tony Bilson as Chef de Cuisine at Bilson’s Restaurant in Sydney. Having adopted the techniques and influences of some of the world’s most respected chefs, Alfonso has developed a personal culinary style that is steeped in the love of simplicity, purity of taste, and respect for the seasonality and sustainability of produce. Inspired by his travels around the world as well as his Mediterranean heritage, Alfonso is excited to tackle his next culinary challenge – taking the helm as Executive Chef at Jonah’s Restaurant & Boutique Hotel. Along with his skilled kitchen team, he will introduce a new menu drawing on southern European influences for guests to enjoy while taking in the unsurpassable views of the Pacific Ocean and Whale Beach for which Jonah’s is renowned.

Alina Clasen is a German writer, translator and self-published author. As a foreign language correspondent certified by the German Chamber of Commerce, she translates various types of documents from English and Spanish to German. As an ECDHR human rights advocate, she discovered her curiosity for humanitarian issues while working with high-level figures at the European and international level.

Gui Alinat is an ACF Certified Executive Chef, and the author of The Chef’s Repertoire, and Eat More Burn More™. Born, raised and classically trained as a chef in France, he traveled extensively, working in restaurants around the world, including the UK, Spain, France, and almost every country in Latin America. Settling in Florida in 1999, he has catered more than 3000 high-end private events since then and is part of the team behind CW’s Gin Joint restaurant and The Vault Catering in Downtown Tampa. With an exclusive client base, and media recognition, his team has become a recognized landmark in the Tampa Bay culinary scene. Chef Gui has appeared on HSN and the Food Network, and at conferences across the country. His culinary style can be best described as modern, authentic cuisine with slight influences from Provence and elsewhere. Rustic yet elegant, his food is said to embody simplicity of taste, authentic ingredients and sharp presentations. He also focuses on sound nutrition and a very natural way of cooking and eating. He lives in Dunedin, Florida with his wife Carissa and their five children.

Born in the mountainous coastal region of southern Peru, Chef Carlos Altamirano grew up surrounded by the country’s vibrant spirit and developed an innate appreciation for Latin American culture. Working alongside his mother in their kitchen in Lima, he began his culinary career as a teen immersed in true Peruvian cuisine. Driven to share the traditions of Peruvian with the world, he moved to San Francisco in 1994. It is in the Bay Area where Chef Altamirano trained under some of the region’s most renowned and experienced chefs, including Reed Hearon of Rose Pistola and Restaurant Lulu; Bob Helstorm of Grand Café and Kuleto’s; Dave and Ann Gingrass of Hawthorne Lane; and Bradley Ogden of One Market Restaurant. With this newfound wealth of experience and his continued love of Peruvian culture, Chef Altamirano sought to build a culinary empire of his own. In January 2004, Chef Altamirano and his wife Shu Dai opened the doors to their very first Peruvian restaurant, Mochica, on Harrison Street in San Francisco’s SOMA district. With the chef’s natural understanding of classic Peruvian ingredients and a great respect for culinary technique, the restaurant quickly grew a dedicated following for offering an authentic yet contemporary Latin American experience, merging Chef Altamirano’s traditional Peruvian upbringing with his elite training. In the fall of 2014 Mochica moved to a new, expanded location in the City’s Potrero Hill district. After the success of Mochica, the Altamirano family opened Piqueo’s in 2007, a popular Peruvian tapas bar in Bernal Heights. They later established La Costanera in 2009, a contemporary Peruvian restaurant overlooking the Pacific Ocean north of Half Moon Bay, Calif., representing the coastal cuisine of Latin America, which later went on to earn a Michelin star in 2011, 2012, and 2013. The Altamirano restaurant group also owns a group of Peruvian food trucks, Sanguchon, reflecting Latin American street food with a modern twist. All are supplied with the freshest ingredients from the family’s rocoto pepper farm, Alta Farm, in Half Moon Bay, Calif. In June 2015, Chef Altamirano opened Parada, a warm, approachable restaurant in Walnut Creek that is inspired by the outdoor market of his youth in Lima, Peru. Featuring fresh cebiches, grilled anticuchos (or meat skewers), and a signature rotisserie chicken called Pollo la Brasa, Parada is ideal for a la carte or family-style meals that are available for both dine-in or take out. With a commitment to sharing authentic Latin American culture, creating unforgettable dishes through innovative techniques and using the freshest ingredients, Chef Altamirano has established himself as the acclaimed Bay Area authority on inspired Peruvian cuisine. Portrait by Aubrie Pick

Amanda is a professional pastry chef with a bachelors degree from The Culinary Institute of America. She worked in the hospitality field for 16 years and owned a bakery cafe that specialized in wedding cakes. Amanda now cooks mostly for her family and focuses on healthy foods for her three young kids.

Ana is a creative writer from Estonia who is passionate about photography, food, video games and protecting the environment.

Founder and President of the Bulgarian Chef Association, official jury of the European World Chef Championship “Bocuse d’Or” and the only holder of the “Global Masterchef Degree” for Eastern Europe, Andre Tokev is 50-years-old, born on the 14th of December 1968 in Leipzig in a Bulgarian-German family. His career path passed through elite hotel chains, two of which are Michelin Star holders. For Andre cooking is a pleasure, brought by perfectionism and strict discipline.

Chef Andrea De Paola is the Head Chef at Zafferano, an Italian rooftop restaurant in cosmopolitan Singapore. Milan-born and Naples-raised, Chef Andrea De Paola started his career at 18 and quickly rose through the ranks. He was awarded Singapore's Rising Chef in 2018 and is now leading the kitchen at the acclaimed Zafferano. 

Growing up with a Japanese mother, Andy has extensive knowledge of Japanese culture, life and food. Originally from England, Andy started to train to be a chef after graduating university and moved to Japan to start his culinary journey. With his aim to run his own restaurant, he studied under Michelin star chef Namae Shinobu and Akihiro Nagao. He is now studying how to roast coffee in Northern Japan.

Anna is a chef based out of Washington D.C. where she has called home for over six years. She received her associates for Culinary Arts and Hospitality Management in Oregon, where she's originally from. Her 14 year culinary career has taken her across the country working in fine dining restaurants. She helmed the kitchen at The Royal in Washington D.C. as they received their first two Bib Gourmet awards after Michelin included the region. She is approaching the current times by reconnecting with nature and working as a freelance writer and photographer.

Ann is a Minnesota native, born and raised just south of the Twin Cities. She is the proud mom of two adult children and step-mommy to a lovely little girl. An avid fan of Diners, Drive-Ins, and Dives, Ann loves searching the internet for fun places to eat whenever she is out and about.

Anne-Sophie Pic is a famous French Chef known for gaining three Michelin stars for her restaurant, Maison Pic, in southeast France. She is the fourth female chef to win three Michelin stars, and was named the Best Female Chef by The World's 50 Best Restaurants in 2011.

Dominique Ansel has shaken up the pastry world. He is the Chef and Owner of Dominique Ansel Bakery and Dominique Ansel Kitchen in New York City, as well as the new Dominique Ansel Bakery Japan. Perhaps what has most widely been reported is Chef Dominique Ansel’s creation of the Cronut®, a croissant and doughnut hybrid that has been reported on throughout the world, and domestically on Good Morning America, the Today Show, ABC’s The Chew, Inside Edition, Fox & Friends, Live with Kelly and Michael, CNN’s Piers Morgan Live with Anthony Bourdain, E! News, Late Night with Jimmy Fallon, Bloomberg and more. TIME Magazine named the Cronut®, one of the “25 Best Inventions of 2013”.

Anton Pochtar is the Head Pastry Chef at the famous Ritz-Carlton in Moskow, Russia. Anton has studied culinary arts in his home town of Astana, Kazakhstan, and later moved to Dubai for a stint a the Grand Hyatt. Grand Hyatt was just the beginning of a great culinary career, which at the age of 30 already includes roles at the Kempinski Hotel in Bahrain, Ritz-Carlton in Abu Dhabi, Ritz-Carlton in Dubai. Check out our interview with Anton where he talks about his career, inspiration, Russian cuisine and advice for young chefs.  

Antonio Bachour is an American pastry chef. In 2011, he was named one of the ten best pastry chefs in America, and he subsequently won the 2012 Zest Award for Baking & Pastry Innovator after having been nominated for the 2011 award. Zagat has described him as a "confection master"

Arantxa Quiñones is a translator and content writer based in San Juan, Puerto Rico. When she's not looking for a place to eat, Arantxa spends her time learning new languages and writing about blockchain technology.

Tim Archuleta co-owns the award-winning sushi restaurant, ICHI Sushi with his wife Erin Archuleta. Tim has nineteen years of experience as a sushi chef and over ten years of experience managing restaurant kitchens. Tim is civically and culinary engaged. Tim has co-hosted a fish market tour for the International Association of Culinary Professionals annual conference, and participated in the San Francisco debut of the Asian culinary LUCKYRICE festival, featuring Chef Morimoto. Tim has participated as a Celebrity Chef offering up demonstration tips at San Francisco magazine’s FallFest and the Asian American Heritage Street Festival. Tim is a member of the Golden Gate Restaurant Association. Tim participates as a volunteer chef in The Center for Urban Education about Sustainable Agriculture (CUESA)’s Sunday Supper and Summer Celebrations which support the Ferry Building Farmers Market and education programs; a volunteer educator for the food and community nonprofit 18 Reasons; and is a supporter of local, sustainable agriculture and fisheries. ICHI Sushi, has been named one of America’s Top Restaurants (Zagat National 2013), one of San Francisco’s Top Twenty (Zagat San Francisco 2013), has won Best of the Bay in five outlets; Best Japanese 2012—2015 by 7x7 magazine readers; a Small Business Week Award, 2014 from San Francisco Mayor Edwin M. Lee, and scored high praise from The San Francisco Chronicle, as offering one of Restaurant Critic Michael Bauer’s Favorite Dishes; and The San Francisco Chronicle Top 100 Restaurants 2014. Tim’s cooking has been featured in The New York Times; USA Today Travel; AAA’s VIA magazine; The Hollywood Reporter; Louis Vuitton’s San Francisco City Guide; Lonely Planet’s San Francisco and Encounter guides; The San Francisco Chronicle; The San Francisco Examiner; San Francisco magazine; 7x7 magazine; Edible: San Francisco; Meatpaper magazine; Specialty Food Magazine; Athlete’s Quarterly; KQED’s Bay Area Bites; and on NBC KRON 4, and Tokyo TV, as well as in numerous blogs. Tim is a native of Sacramento, California, and formerly apprenticed under the tutelage of Sensei Chef Kiyoshi Hayakawa at Tokyo GoGo and Ace Wasabi in San Francisco.  

Armi is a Kuwait-based journalist. She has lived in the country for over a decade and has written for a variety of newspapers and magazines. She had also taken part in the publication of several historical books on Kuwait.

Astrid Mitchell lives on the Caribbean island of Grenada, where she is a banker by day and a writer by night. She is a history buff with a treasure trove of knowledge. Astrid loves traveling, hiking, and cooking (not necessarily in that order) and to spend time with her large extended family.

Born and raised in Malaysia, Augustine has studied and lived in Kuala Lumpur and Singapore. He believes in finding the right balance between eating to live and living to eat.

Chef Charlie lives by the creed "eat, drink, and be merry." For the past 25 years, he has embodied this ideal as a chef, providing eclectically inspired food and drink in an atmosphere of music and fun. Chef Charlie grew up in New England, attended culinary school in Providence, RI at Johnson & Wales University, and cooked at several restaurants in the Providence and Boston areas until a desire to travel and experience new flavors led him to California. Charlie is best known as, “the chef who fed Google.” It was a job he won in a cook-off in 1999, judged by the company’s then 40 employees. By the time he left Google in 2005, his team of five chefs and 150 employees were serving 4,000 lunches and dinners a day at the company's headquarters in Mountain View, CA. After six years at Google, Charlie left to open Calafia Café & Market A Go Go in Palo Alto, CA. His concept epitomizes the idea that "being green" is good for the producer, consumer, environment and local community. A former private chef and (still) personal chef to the Grateful Dead, Charlie continues to consult for startup companies, cater private events and coordinate food service and backstage catering teams at open air music festivals. Charlie has published a cookbook, Food 2.0: Secrets from the Chef that Fed Google, that exemplifies his culinary vision.  In May, 2014 Charlie received an honorary doctorate degree from his alma mater, Johnson & Wales University for his contributions to the culinary arts. In his free time, Charlie serves on advisory boards for several nonprofits, enjoys relaxing at home, and cooking for friends and family.  

Ayesha Fontilla is a freelance writer based in the City of Bacoor, Philippines. Ayesha holds a B.A. in Communications and Advertising, and has worked as a copywriter for two of Philippines' largest advertising companies - McCann and TBWA. She is crazy about cooking, baking and her adorable cat.

Sriram’s philosophy is to project Indian food in the right perspective. To use the right techniques and ingredients for a recipe and to learn from the real world, the real need and to cater to that real need without compromising on the foundation of the cuisine. To have fun while doing this, delight the customer and make money. His vision on food is like everything else in the world – progressive. The progression is logical in this world and true with everything. Therefore the Quilon’s menu is amalgamation of Ethnic and Progressive dishes. For example – Black Cod, Asparagus and Beans and Ethnic dishes would be – Mangalorean Chicken Curry, Fish in Banana Leaf, Avial, Masala Dosa.

Experience

Oct 11 – Till Date :Chef and Director Operations - Bombay Brasserie and Quilon Oct 06- Oct 11 : Director of Food Production- Quilon Sept ’99 – Aug’ 02 : Executive Chef - Quilon, London Nov ’98 – Aug ’99 : Executive Chef – Taj West End Hotel, Bangalore Nov ’94 – Oct ’98 : Executive Chef – Gateway Hotel on Residency Road, Bangalore Apr ’91 – Oct ’94 : Chef – Gateway Hotel on Residency Road, Bangalore Feb ’89 – Mar ’91 : Chef - Gateway Hotel on Residency Road, Bangalore 1988 onwards Conceptualised and actualised Karavali Restaurant (the ethnic south Indian west coast cuisine)

Achievements

2011 : Named Beer Drinker of the Year by the All Party Parliamentary Beer Group for contribution to the beer industry. Has recently created a special 5 course all British beer menu – to add to the 5 and 8 course global beer menus, each course served with a different beer; has recently introduced Britain’s first Vintage Beer Menu boasting nine British beers from Fuller’s of Chiswick, ranging from their ethereal 1999 vintage right up to their succulent, youthfully exuberant 2010. 2010 and 2011 :for the past two years Quilon is one of the only two Indian restaurants mentioned in the top 100 restaurants in UK in the National Restaurant Awards. 2007 – till date :Is the only Indian Chef cooking in at the World Economic Forum, Davos for the past five years continuously. 2008 – till date : Awarded a Michelin Star for Quilon. Quilon has been awarded the Michelin one star five year running and the only southern Indian restaurant in the world to have a Michelin Star. 2003 : Quilon nominated as the one the five best Indian Restaurant in the Time Out food guide, London 2000-2003 : Various food promotions in Singapore, Germany, Switzerland and America Jan ’94-June’97 : Food Promotions for various Taj hotels in India

Education

Oct ’87 –Nov ’88 : Post Graduate Diploma in Food Production Skills and Management from Institute of Hotel Management, Catering Technology and Applied Nutrition, Mumbai May ’84-June’87 : Diploma in hotel Management and Catering Technology from Institute of Hotel Management, Catering technology and applied Nutrition, Hyderabad

Based in Dubai, Azhar is a Palestinian writer and digital marketer.

Lebanese born Zahi Azzi is a quiet chef with a loud skill, and the brainchild behind five of Australia’s most successful restaurants, Kazbah and Mezbah. Arriving in Australia in 1988, Zahi has managed to forge a formidable reputation for himself in Australia’s competitive culinary world. Carrying the spicy smells and flavours of his mother and grandmother’s extravagant home cooking and inspired by his father long career in five star hotel management (which took he and Zahi all over the globe), Zahi has already achieved his childhood dream of owning not only one, but several restaurants of critical acclaim. After completing a diploma in Hospitality Management and gaining the necessary practical experience in HR with the Sheraton hotel group, Zahi wasted no time in opening his own establishment, Kazbah on Darling (1998). Located in the chic inner city suburb of Balmain to immediate industry, media and local applause he quickly spread to Mezze Café Espresso Bar (2001) in the northern suburb of Sydney, Chatswood. Six years and a plethora of culinary and business awards later (most pointedly the Restaurant and Catering Associations of Australia, Winner of “Best Metropolitan Specialty Restaurant in 2002, 2003, 2004, 2006 and 2007, and “Best National Specialty Restaurant” in 2004 & 2007) and finalist for Best Middle Eastern/North African 2008. Kazbah’s overwhelming success finally spurred the birth of Sumac Restaurant & Bar in 2004. Located in the tourist hub of Darling Harbour and not to be outdone by its elder sister’s wall of trophies, just six months after opening Sumac was promptly awarded the Restaurant and Catering Association’s “Best Tourism Restaurant in NSW” in 2005 then finalist for Best Middle Eastern/North African and Tourism Restaurant in 2008. In 2006 with the view of the opening of many more Kazbah’s around Australia, Sumac was rebranded as Kazbah in order to keep the name, message and reputation of Kazbah consistent. Kazbah Top Ryde was launched in 2011, also to equally critical accolade taking out “Best National Breakfast Restaurant” via the Restaurant and Catering Association that year. Throughout the three Kazbah restaurants, Zahi’s innovative menus reflect the rich, spicy Middle Eastern food of his childhood and bring a breath of fragrant air to a country over saturated with Asian and European influences. Unlike many high profile Australian chefs, Zahi is self taught, instinctively understanding the complexities of Middle Eastern flavours and spices, and intelligently and creatively applying them to more modern and local (Australian) ingredients. “I like to take traditional Middle Eastern dishes such as the tagine, and marry them with typically Australian ingredients such as Balmain Bugs, Kangaroo and Emu. This way our diners are able to experience the best of two worlds, both the old and the new,” says Zahi. The biggest challenge most diners face at his restaurants, is where to start and even more to the point where then to stop! By taking the crème de la crème of Middle Eastern influences and blending them with modern European cooking techniques, Zahi creates an unforgettable culinary journey that spans not only continents, but centuries as well. Zahi’s philosophy is all encompassing and reflects the sublime nature of his food: “Music may be the universal language of love, but food and wine are the universal tongues of peace and tolerance. Food is the ultimate celebration of all our similarities and differences!” says Zahi. In November 2006 Zahi was invited to take part in the most exclusive and world famous culinary event, The Grand Gourmet Summit at the Grand Hyatt Hotel, Dubai. Zahi was one of nine world-wide master chef’s chosen to take part in the event. The Summit was a huge success and was a pinnacle in Zahi’s career, an experience of a lifetime. Since then Zahi has made numerous appearances at worldwide cooking events and demonstrations, providing an insight into modern Middle Eastern cooking. In 2012 Kazbah joined forced with the Toga Group (Medina, Adina, Vibe etc.) with the view to Kazbah becoming an adjunct restaurant to their hotels. The Kazbah/Toga ventured gave birth to Mezbah (amalgamation of Medina and Kazbah), a café/bar version of Kazbah with Mezbah’s menu more tailored to casual dining and bar snacks. Mezbah Central was launched in January 2012, with Mezbah Lime Street hot on it’s heels in October 2012. Both Mezbah’s have been a successful transition from more formal restaurant dining to café style. In addition they opened the Toga doors to more Kazbah venues – Potts Point and Bondi Beach – both to be opened late 2013. Kazbah Balmain, Darling Harbour and Top Ryde and the two Mezbah’s are regularly featured on Australian television programs and in Australian media. Kazbah Darling Harbour is a preferred venue for a multitude of high profile television, product and celebrity launch events, where Kazbah Balmain and Top Ryde remain more personally focused.

Bahar Tanrıverdi is a passionate chef living in İstanbul, Turkey. She is studying gastronomy and culinary arts and describes gastronomy as an indispensable passion. Follow her on Instagram for some amazing culinary creations.

I'm a business graduate turned Pastry Chef with a passion for cooking savory dishes as well. My culinary journey began in 2011 after the birth of my first daughter, and I haven't looked back since. I spent 17 years in the Gulf Region, including Dubai and Qatar, where I had the privilege of working with 'The Cooking Academy.' During my time there, I served as a teacher for various classes and briefly took on the role of General Manager. After the pandemic, I launched my own project, 'Baked by Mia,' a cooking platform that came to life in 2020. The goal of this platform is to encourage everyone to bake more, focusing not on the perfection often associated with being a pastry chef, but on embracing and enjoying time spent in the kitchen with family and friends.

The Black Swan at  Oldstead was created almost a decade ago by The Banks family, who have lived and farmed around Oldstead for centuries.  The dedication shown by the whole team, in this quiet corner of North Yorkshire, has resulted in national acclaim and award-winning cuisine; most recently culminating in placing 28th in the Sunday Times Top 100 Restaurants list. Since leaving school, Tommy has always been involved in The Black Swan kitchen in some capacity.  His flair and natural ability were evident from a young age.  Keeping close links with the surrounding area, Tommy developed his own unique style in the kitchen.  His commitment to sourcing local ingredients and foraging skills added greater authenticity to the seasonally changing menus and soon gained attention and national recognition.  As a result, at the age of twenty-four, Tommy became the youngest appointed Michelin Star Chef, when the Black Swan retained its star in September 2013 – an accolade he still holds today. There is a real sense of nature and the seasons at The Black Swan; of fresh tastes straight from the fields and woods; of age-old methods merging with dynamic modern innovation.  Running through everything is a true feeling of purpose.  Tommy and the team are committed to providing diverse and seasonal menus, which emphasises the short journey from field to plate.  To support this endeavour, a two-and-a-half acre kitchen was established in October 2014.  Time is dedicated each day to the cultivation and harvesting of the site, with a number of the kitchen and Front of House team closely involved in its developing story. The Black Swan is a undoubtedly a 'family' affair. The recognition and awards are celebrated amonst the whole team and Tommy leads from the front with purpose and vision.  They can all be rightly proud of their continuing achievements.

A bright student in school. Studied in one of the best Government schools, Solders Boards High School, Pokhara, Nepal. In 1995, after finishing school, joined family run business of service station with Restaurant and Hotel. In 1998, launched River Sound Restaurant at the age of 19. Passionate about food and hospitality since very young age. Arrived in London in 1999 and joined Zarani Haute Cuisine, Kew Garden. Promoted as Head Chef at the age of 21. In 2001, joined Tamarind Michelin Restaurant, Mayfair as Head Chef of Okra Team. In Early 2002, joined Delhi Deli as a Head Chef with a vision to develop a new brand of takeaway Indian outlets that delivers superb food in an entertaining and stylish manner. In 2003, became the youngest Group Executive Head Chef of The Bombay Bicycle Club which was then a  part of Clapham House Group. In 2010 joined Global Head Chef (Asian Cuisine) for DO & CO International. Responsible for catering of 68 International and National Airlines, Formula 1 Race, Chelsea Flower show and Champion league Final. Co-Founder, Director & Chef Patron at MoMo & Roti, West London (Nepalese restaurant without Tandoor in kitchen and tikka masala & korma on menu) and Zumbura, Clapham (an extension on Mum’s Indian Kitchen). Culinary Director at the Black Lemon Plant Base Catering along with many other projects.        

Bárbara was born in Portugal. She is passionate about travelling and photography, eager to know every corner of the world. She is a journalist and has a profound respect for the written word.

Our story begins in 1960, when a young boy named Moshe Basson celebrated the holiday of Tu Bishvat (the new year of the trees) by planting a small Eucalyptus plant in the yard of his parents’ home in Jerusalem. The years past, the Basson Family moved away, and the tree grew tall and strong. Under this very tree the First Eucalyptus restaurant was opened by the Basson Family. Focusing on local and regional produce and cuisine, it drew instant attention. Moshe Basson, utilizing his schooling in agriculture and passion for studying ancient script, has incorporated into the restaurant's kosher menu many dishes that are based on foods eaten for many centuries in this region. Over time, he became an authority on herbs and edible wild plants indigenous to this region, and their culinary uses. As the Eucalyptus restaurant changed, grew and gained an even larger following of both Israelis and visiting tourists, Moshe continued to bring the message of local food to the world, winning several food competitions, was nominated for an honorary “Slow Food” prize, and continuing the family tradition by bringing his son, Ronny, into the management team of the restaurant.

Nowadays, Heinz Beck is known as one of the most notable “Masters” of gastronomy in the world. His unique interpretation of the “Modern” kitchen goes beyond his undisputed culinary talent, but includes the utmost attention toward the selection of ingredients and their transformation into highly innovative flavors. Beyond an excellent career as a highly decorated Chef, Heinz Beck has been heralded as a leader in Italian and Mediterranean culinary tradition. Among numerous awards, Chef Beck has been recognized by “Michelin”, “Bibenda”, “Gambero Rosso” and “L’Espresso” (just to name a few). His profound understanding of the culinary culture is revealed in several of his texts, which address more than culinary practices. Among all, one of the best sellers in the past year is Beck’s “L’Ingrediente Segreto” (The Secret Ingredient). His other noteworthy works include “Arte e Scienza del Servizio” (The Art and Science of Service), “Heinz Beck”, “Vegetariano” (Vegetarian), “Pasta Heinz Beck” and the ingenious “Finger Food”. Furthermore, Beck has tackled nutrition and healthy culinary practices in “Ipertensione e Alimentazione” (Hypertension and Nutrition) followed by “Consigli e ricette per piccoli Gourmet” (Tips and recipes for young Gourmet) always in collaboration with a big Italian pharmaceutical company.

Chef Colin Bedford’s exceptional menus have won over loyal diners at Fearrington House, and won critical acclaim, including The Fearrington House nationally ranking as No. 2 of the top 40 hotels in the south, No. 5 in the US and No. 24 of the 100 hotels in the world (Condé Nast Traveler), one of the top hotel food destinations in the world (Condé Nast Traveler) and, locally, a Gold Medalist restaurant in 2011 and 2012 (Raleigh News & Observer). The Fearrington House Inn and Restaurant are also one of only two inn and restaurant combinations in the U.S. to have the Forbes Five-Star and AAA Five Diamond award for both, totaling 10 stars and 10 diamonds. In 2012 Chef Bedford was named a Relais & Chateaux Grand Chef and he was invited to cook at the annual Relais & Chateaux Grand Chef Dinner held in London, England in April of 2013. Chef Bedford was also nominated as a James Beard semi-finalist for Best Chef in the Southeast in 2014. In his six years as Executive Chef at Fearringon House, Chef Colin Bedford has tirelessly shaped all aspects of culinary offerings: among them, grand-scale wedding receptions; cookbook author lunches and evening events with traveling chef/authors; gastro-pub fare at the casual restaurant, The Fearrington Granary and our beer garden, Roost; individual room service; and most notably, at The Fearrington House, one of the most venerable farm-to-fork restaurants in the South. Chef Bedford’s menu inspirations are an interplay of the legendary culinary traditions of the American South, local ingredients, his own English roots, and, not least, his genius in technique and taste. Chef Bedford is equally adept with directing the creation of house-made jams and house-cured meats, baking of breads, and growing of micro-greens as he is foraging on the Fearrington gounds for herbs and figs. His work involves such wide-ranging responsibilities as scouting for local produce, hams, and rabbits as well as sourcing and inventing menu courses with choice exotic ingredients. Under Chef Bedford’s leadership, ‘the House’ has benefited from an unprecedented level of collaboration between not just the kitchen staff, but also with the wait staff and wine staff. For example, when each seasonal menu is put together — with Chef Bedford working with his top lieutenants Executive Sous Chef Tom Whitaker and Sous Chef Tom Card and with Wine Director Max Kast — the entire restaurant team joins in a full day of training and feedback, with Chef Bedford leading the way. Background Anyone who has chatted with 34-year-old Bedford might quickly guess he grew up in England. Bedford’s culinary interests started at an early age, he says, enamored by his mother’s home baking and helping his father water the vegetable garden. After graduating from Yeovil College in Somerset with a Diploma in Hospitality, he took on his first full-time job in 1996. He became an apprentice at The Castle Hotel, a Norman fortress built in the 12th century, where he worked under esteemed British chef Phil Vickery. The Castle, like Fearrington, is a family-run property, known for fostering up-and-coming chefs. In 2000, Colin relocated to Canada and began working at The Prince Of Wales Hotel, a Four-Diamond CAA/AAA restaurant offering a la carte dining and conference/catering facilities in Niagara-on-The-Lake, Ontario. He was soon promoted to the position of Junior Sous Chef, where he gained exposure to farm to table cuisine and realized that, as he says, “simplicity is key to maximizing flavors.” Among Chef Bedford’s Accomplishments Chef Bedford was recruited to The Fearrington House in 2005 as Executive Sous Chef. He became Executive Chef in 2008 and has transformed culinary programs throughout Fearrington Village and taken cuisine at The Fearrington House Restaurant to a higher level.

• FIVE DIAMONDS — Maintaining the restaurant’s AAA Five Diamond award (given continuously since 1996).
• FIVE STARS — The restaurant received Forbes Five-Star award in 2013 under Chef Bedford’s leadership
• RELAIS & CHATEAUX — Joining such chefs as Thomas Keller, Patrick O’Connell and Daniel Humm in the Relais & Châteaux cookbooks: 85 Inspirational Chefs: Recipes from North America, Mexico and the Caribbean and Chefs at Home: Favorite Recipes from Chefs of Relais & Châteaux in North America; Named a Relais & Châteaux Grand Chef in 2012.
• LOCAL ACCLAIM — Garnering critical local acclaim along with a very few: Gold Medalist recognition, from the tri-county (Raleigh, Durham, Cary, Chapel Hill, NC) News & Observer in 2011 and 2012.
• NATIONAL ACCLAIM — Being named as a Top 50 Best Overall restaurant in the US since 2009, based on over two million reviews by OpenTable diners; World’s Best Destination, Top Hotel Food by the readers of Condé Nast Traveler magazine, 2012; Semi-finalist for James Beard Best Chef in the Southeast in 2014.
• GREEN CERTIFIED — Stewarding the House to becoming the only AAA Five Diamond restaurant in the country to be Green Certified by the not-for-profit Green Restaurant Association.
• SUSTAINABILITY — Joining in a worldwide, global seafood conservation effort with other Relais & Châteaux chefs. At Fearrington, we serve only non-endangered seafood species from sustainable sources, practicing ocean-friendly fishing methods.
• PHILANTHROPY — Spearheading and volunteering for public school initiatives to improve lunchtime menus in Chatham County public schools.

Born and raised on the island of Guam, Bella Roberto is currently a full-time student at the San Diego State University.

Nicholas Bennett, Executive chef at Arbory Bar & Eatery, Melbourne, brings years of experience working in leading restaurants both nationally and internationally. Having only ever wanted to be a chef in his younger years, Nicholas spent much of his apprenticeship at the Gold Coast’s Royal Pines Resort admiring the likes of Charlie Trotter and Ferran Adrià, before setting off to Melbourne to gain valuable experience from some of Melbourne’s leading chefs. After his time in Melbourne, Nicholas spent several years in London, where, in 2005 he gained valuable experience as a Chef de Partie at Tom Aikens Restaurant; the restaurant was voted number 8 in S. Pellegrino World’s 50 Best Restaurants. Keen to further broaden his knowledge and exposure to innovative food and cooking techniques, Nicholas undertook “stages” in some of London’s best restaurants. Before heading home to Australia in 2007, Nicholas headed up Geronimo Inns, a gastro pub group that saw him assist in the menu development of 19 pubs throughout London. His experience abroad, combined with Nicholas’ extensive travel and dining experiences throughout Europe’s best restaurants is what can be credited to the enthusiasm and skill that he brings to the Arbory. Upon his arrival back into Australia, Nicholas assisted with the reopening of Persimmon restaurant at the National Gallery of Victoria, alongside Raymon Capaldi. Working with Raymond allowed Nicholas to further develop and refine his skills in modern Melbourne dining. In 2010 Nicholas moved to Cecconis, Melbourne, a well known one hatted Italian restaurant. Then in 2012 Nicholas was chosen to head the kitchen at the Van Haandels, new brassiere and bar, Trocadero. During his time at Trocadero Nicholas’ food gained significant positive media coverage by leading publications. Nicholas then played an important roll in the rebranding of Trocadero into the newly named Fatto bar and cantina. Nicholas is excited to be making the shift to his role as Executive Chef at HQ group’s Arbory Bar & Eatery where he will be assisting HQ group’s management team in the creative direction of the food.  

The prestige of Martín Berasategui, the Spanish chef with the most Michelin stars in Spain – eight – took off spectacularly in 1993 when, together with his wife, Oneka Arregui, he opened his restaurant in Lasarte- Oria, 7 km from San Sebastian, at the age of 33. His training as a chef, and a large part of his life, are connected with Bodegón Alejandro, a charming eatery in San Sebastian’s old quarter, which earned him his first Michelin star in 1986. “I was born in 1960 at number 4 in the street Calle General Echagüe, between the fishing harbour and the Brecha market”, he explains. “When I was little, I watched the fish arrive in carts pulled by mules from (the districts) Igueldo and Ayete. Eggs, milk, mushrooms and vegetables were sold at the door. My childhood was spent around that market.” Many personal experiences mingle with adolescent memories, including those of the influential figure of his now deceased father, who ran Bodegón Alejandro at the time. “I was named after him, he was honest and generous, and he believed in teamwork, an idea he managed to instil in me.” His recollections are so seared in his mind that when he was presented with the San Sebastian “Tambor de Oro” (Golden Drum) in 2005, the award that has meant the most to him, Martín publicly enthused his gratitude, speaking about his mother, his aunt, and heaping endless praise on his father. Between the ages of 15 and 27, Martín visited France to train and learn. He went without sleep and used his days off time and again to travel to areas in the neighbouring country, sleeping at night on a mattress under the stairs of Bodegón Alejandro. That’s how he came to steep himself in the secrets of haute patisserie and the science of bread making. In Bayonne, he studied alongside Jean Paul Heinard, and in Anglet with André Mandion. In charcuterie, his knowledge was furthered by François Brouchican in the village of Ustaritz, and in cooking by Bernard Lacarrau in the town of Labatut. However, it was above all with 4 Didier Oudil, an extraordinary professional, the top head chef at the glamorous Les Prés D’Eugénie together with Michel Guerard, that he came into contact with haute cuisine. And then with Alain Ducase, at the restaurant Le Louis XV in Monaco. Finally, after overcoming many difficulties, on the 1st of May 1993, he opened the doors of his new restaurant in Lasarte, which is called Martín Berasategui. A risky undertaking which, however, catapulted him to fame. Six months after the opening, he regained the Bodegón Alejandro’s Michelin star. Three years later he received the second, and in 2001 he was awarded the maximum classification by the emblematic guide: three stars. Currently, he manages 15 restaurants in addition to his 3-star Michelin-rated flagship  restaurant, “Restaurante Martin Berasategui”. Among these restaurants are the three starred Lasarte Restaurant at the Monument Hotel in Barcelona and the MB Restaurant located at the Ritz-Carlton Abama in the island of Tenerife, awarded with 2 Michelin stars. Berasategui’s career has been dotted with awards and recognitions of considerable importance such as the Honorary Doctorate degree conferred by the François Rabelais University of Tours (France) in 2013. Within the last recognitions, in April 2014, he is appointed Gentleman of “L’Ordre des Coteaux de Champagne”. So many, in fact, that listing them would be almost impossible. However, he has been extremely grateful for each one, spreading his passion for and knowledge of cuisine via the various media. And to cap it all, he has over twenty publications on the market. Martin Berasategui Photograph by: Jose Luis Lopez de Zubiría  

Bianca is an online marketer and content writer, who has a passion for healthy living and nature. She enjoys cooking and trying out new recipes, hiking and traveling. As a travel enthusiast she takes great pleasure in exploring new places and appreciating the diversity and beauty of different cultures and cuisines.

Born in France, David began his apprenticeship at La Colombes in Paris at the age of fifteen. He continued progressing into top establishments across France, before moving to Australia on Anzac Day 1991, to continue his stream of success in both Sydney and Melbourne restaurants. David became head Chef at the Gekko restaurant at the Sheraton on the Park, where he first become a recognised talent in Australia and where he was given the artistic freedom that he had always been yearning. In 2000 Bitton Gourmet was born, originally a very small coffee shop which has now expanded into a thriving community. David is the Managing Director, and his experience and style influences all the menus, from the a la carte to degustation dinners. His passion and French flair is what makes Bitton and its French-Australian cuisine unique. The Bitton Gourmet product range, inspired by David’s French/Moroccan heritage, and his wife’s Indian, South African background, now sells nationally and internationally. The range includes Asian Dressing, Monkey Nut Chutney, Orange Jelly and many others. In 2010 the 10 year anniversary of the café, David published his own cookbook called: Bitton: A French Inspired Cafe Cookbook selling 60,000 copies in Australia in the first year.

Anton Bjuhr started his career, after finishing high school, as a dishwasher at a fast food diner in his hometown, Storuman. He worked his way up and in six months or so he had joined the kitchen, where he stayed for another year and a half. This was the first time that he felt “at home”! He wanted to learn more, and since he hadn´t been to restaurant school he thought it was about time. He went to the French Culinary Institute in New York in the summer of ‘99 for the intensive study of classic French cuisine; it was easier to go to New York since he did´t speak French. While still at school, he started an internship at the Swedish restaurant, Aquavit. Post graduation, though, he moved back to Stockholm as his visa term was over. Back home, he got a job at a classic Swedish restaurant called Fem Små Hus, where he stayed for the winter. Then he moved to Sandhamn, in the archipelago of Stockholm, and started work at a restaurant called Sandhamns Wärdshus. He stayed there for a year. Being hungry for more, with some help, he got in touch with Bengt Sjöström at the restaurant Linnéa. Since there weren’t any openings at the time, he started as a stagier hoping for more. After some months he got his chance, so did another cook, Jacob Holmström, who started at the same time; this was the first time they worked together. Next stop was Oslo, Norway, where he got his first job at a Michelin starred restaurant- Le Canard. When the pastry chef left, Anton took his place and after that he never went back to the hot kitchen. The pastry kitchen was a new world for him; he loved it and wanted to learn more. After working at Le Canard for two years, he went to Strassbourg for some months to work as a stagier in Au Crocodile. Soon it was time for Paris. It was tough applying for jobs there as he was not well versed in French language. However, after a month or so of sending his resume to numerous restaurants, he finally got lucky- he got the chance to meet Chef Gagnaire and ask him for a job at Rue Balzac’s three Michelin starred restaurant, Pierre Gagnaire – he spent a trial week in the pastry kitchen and after the holidays he officially had a job at Pierre Gagnaire. This was huge! He had a job at one of the best restaurants in the world; it was a dream come true. After working all stations in the pastry kitchen at Rue Balzac for almost two years, he got the opportunity to be a part of the opening team of Pierre Gagnaire aux Les Airelles in Courchevelles. This was the first time he was responsible for desserts. This restaurant was open only for the winter season, so after six months he went to Dubai to be a part of the opening of Reflets par Pierre Gagnaire to help out and train the new staff in the bakery and to gain more experience because the next stop was Seoul in South-Korea and another opening. Pierre Gagnaire á Seoul was opened with him as the pastry chef, writing his own dessert menus! Here he worked again with chef de cuisine Jerome Roy, they had earlier been a team at Pierre Gagnaire aux Les Airelles in Courchevelles. He stayed there for two years. Finally, after several years abroad, he decided it was time for him to move back to Sweden. In Stockholm, he and Jacob started planning their own restaurant. After a year and a half they found the perfect location. Six months later, post renovations, they opened their first restaurant, Gastrologik, on October 27th, 2011. Within a year and six months later they received their first Michelin star. Anton is grateful that Pierre Gagnaire trusted him and gave him the opportunity to gain invaluable experience from working all over the world. This helped him in not only to gaining professional experience in the pastry kitchen but also in learning about his professional and personal strengths and weaknesses, as a chef and a leader.

Blessing Rabiu is a Nigerian creative content writer and product designer. She's a food and travel enthusiast, and enjoys reading.

Based in Skopje, Macedonia, Bojan is a writer and researcher with an M.A. in Law. He enjoys reading and is often found hunched over a desk writing. Lately, he’s been obsessed with everything related to Stoicism and Moral Philosophy. Apart from that, Bojan loves to practice Brazilian Jiu-Jitsu and can’t go long without reading some good sci-fi.

Massimo Bottura is a leading figure amongst a new generation of Italian chefs. His work both as an innovator and restaurateur confirm him as one of the world’s most creative culinary forces. In 1986, Massimo Bottura departed on his life’s journey with the renovation of a roadside trattoria on the outskirts of Modena, working alongside the rezdora Lidia Cristoni and chef Georges Coigny to build his culinary foundation, a combination of regional Italian cooking and classical French training. In 1994 Bottura gained valuable experience working with Alain Ducasse at Louis XV in Montecarlo, who had invited him to stage in his kitchen following a surprise visit to the trattoria.  A year later, in 1995, Bottura opened Osteria Francescana juxtaposing tradition and innovation with contemporary art and design in Modena’s Medieval city centre. During a summer at El Bulli in 2000, Massimo Bottura's whole vision of contemporary cuisine was cracked open when Ferran Adrià’s deconstructions taught him that he could bring conceptual premises into the kitchen. Bottura’s trailblazing approach has garnered him many awards. He received the “Grand Prix de l’Art” from the International Culinary Academy in Paris and was later decorated with a medal of honour for his contribution to Culture and the Arts by the city of Modena. Later in 2011, he achieved a life long ambition when Osteria Francescana was awarded its third star by The Michelin Guide. The restaurant is a member of Le Soste and Les Grandes Tables du Monde, and Massimo Bottura is also on the board of directors of the Basque Culinary Center directed by Ferran Adrià. Last year, the chef opened his first restaurant outside of Italy in Istanbul, Ristorante Italia di Massimo Bottura. This two year restaurant project took inspiration from Osteria Francescana but was an entirely unique proposition, which saw traditional Italian flavours and contemporary cooking techniques come together to bring the very best of the past into the future. It was a busy year for the chef; 2014 also saw the release of Massimo Bottura’s first English language book with Phaidon Press, Never Trust a Skinny Italian Chef. Italian and Dutch translations exist and have since been followed by translations into French and Spanish. The NETFLIX project CHEF’S TABLE, a feature length documentary by Jiro Dreams of Sushi director David Gelb was launched at the end of April 2015. Over the past 6 months, Massimo Bottura has taken a lead role in EXPO Milano. Running from May to October, through his project at a disused and refurbished theatre, Chef Bottura invited chefs from around the world to participate in Food for Soul at Refettorio Ambrosiano. On a single day in June 2015, Osteria Francescana rose to second position in The World’s 50 Best Restaurants Awards and announced a 3-day pop-up restaurant in Sotheby’s London that sold out in 24 hours. In October 2015, one of Italy’s most prestigious and widely read publications revealed its L’Espresso Restaurant Guide 2016.

From August 2004 to this day, Pierrick Boyer is the Executive Pastry Chef for RACV City Club Melbourne / Le Petit Gateau. Classically trained and has over 23 years experience in the industry (in France, Belgium, Italy, America & Australia) with special Charity work and appearances in Singapore, Hong Kong, Malaysia & Japan. Pierrick has a wealth of international experience working alongside chefs such as Alain Ducasse, Christophe Michalak, Pierre Marcolini and Stephane Leroux (MOF). In July 2007, he opened Le Petit Gateau and got Voted Best pastry shop straight away, by the *Foodies guide to Melbourne*, The Brownie passion was voted *Amazing cake* in The Age. 2010-2011 the peanut chocolate-raspberry gateau was voted *Best* in Foodies guide of Melbourne, *Best Chocolate cakes* By The Herald Sun. Pierrick’s been on SBS Taste le Tour with Gabriel Gate (2007-2011), French Food Safari with Maeve O’Meara, Twice in Coxy Big Break, Postcard and www.chefmasterclasses.com , Paris2 Provence festival from its inception. Voted 2012 TOP restaurant by Urbanspoon & RACV Achievement Awards. Actively supports several charity causes, such as Starlight & Australia Childhood Foundation, Royal Children’s Hospital Foundation, HeartKids, RSPCA VIC, Skin Cancer Foundation and few other selected ones  

In his role as director and executive chef of Addison Restaurant, William Bradley conveys his persona and culinary prowess through a simple, yet inspired menu grounded by taste and technique. Since 2006, his contemporary French cuisine crafted with pristine California ingredients from local farms, has led to global recognition for him and the restaurant. Current dishes include: Coddled Farm Egg with morels, white asparagus, parmesan fondue; Calotte de Beouf with escargot à la dijonaise and mushroom gratin; and Vacherin a La Framboise. Bradley, a four-time James Beard Award nominee, was named the U-T Chef of the Year by The San Diego Union Tribune in 2014, won Robb Report’s Culinary Masters Competition that same year, and has served on the Council for Bocuse d’Or USA since 2013, among other accolades. He is also one of only 160 chefs on five continents to hold the title of Relais & Châteaux Grand Chef. Recently, Bradley was recognized by The New York Times Style Magazine as one of the 28 creative geniuses who defined culture in 2016; while Esquire featured Addison as one of the best tasting menus in the country. Bradley's collaborative work with the resort’s team of sommeliers on Addison’s wine program has also contributed to recognition from Wine Spectator, Forbes.com, Wines & Spirits, Santé and Food & Wine. Before his position at Addison, Bradley was executive chef at the critically acclaimed Vu restaurant at the Hyatt Regency Scottsdale Resort & Spa. During his tenure there, he was named a candidate for the coveted James Beard “Rising Star Chef” award for three consecutive years, as well as being lauded as a “Rising Star Chef for 2006” by the Arizona Republic. Other culinary credits include the award-winning Mary Elaine's at The Phoenician in Scottsdale, as well as an impactful stint spent working under the tutelage of Chef James Boyce at Azzura Point at Loews Coronado Bay Resort.  

French-born Guillaume Brahimi is one of Australia's most popular and acclaimed chefs. He trained under Michelin-starred chef Joel Robuchon in Paris before moving to Sydney in the 1990s. In late 2001, Guillaume won the prestigious contract to take over the flagship restaurant at the Sydney Opera House, Bennelong, and, after a refurbishment, opened this spectacular venue in November 2001 as Guillaume at Bennelong. The restaurant went on to win almost every major accolade in Australian food, as well as international recognition. It was named by Conde Nast Traveller as one of the top 50 new restaurants in the world and by 2003 held Two Chef Hats in the Sydney Morning Herald’s Good Food Guide as well as its Best New Restaurant and Australian Gourmet Traveller Restaurant of the Year and is currently ranked 11th restaurant in Australian Gourmet Traveller’s Top 100. In 2013, Guillaume and his team regained their three- hat status in the 2014 Sydney Morning Herald Good Food Guide, and Guillaume was awarded Vittoria Legend Award for his outstanding long- term contribution to the restaurant industry.

Harald Bresselschmidt has earned worldwide recognition as the owner and chef of Aubergine Restaurant, a gastronomic highlight of Cape Town. “When I was 11 years old, I cooked an elaborate Christmas feast for my family and it was then that I knew that I would be a Chef”. Harald began his culinary studies at 14 and achieved his Diploma by just 17 years old making him the youngest chef in the region. Growing up on the family farm in the pristine Eifel region of Germany instilled in him a love for nature and an appreciation for natural produce. His early experiences in a small hotel near Esternach on the Luxembourg border taught him the basics of classical and impressed upon him the value of making everything from scratch. The following 11 years saw Harald working in kitchens in Germany, Holland, London and Switzerland before being awarded his Masters of Gastronomy and Kitchen Management from the Heidelberg Hotel School. When the famed Grand Roche Hotel of Paarl came to Germany scouting for a new head chef, Harald jumped at the chance of a new adventure. He arrived in South Africa in 1992 on a 2-year contract, fell in love with the country and met his wife to be. Thereafter Harald spent a year cooking in France followed by a brief stint at Rhebokskloof Wine Farm while looking for premises to house his own restaurant. In the historic Gardens area he found a charming old building. Once the home of the first Chief Justice of the Cape, the building has a rich epicurean legacy. Harald felt a resonance between the classic ambience and his personal style and opened Aubergine Restaurant in 1996. The name Aubergine stems from a love of the vegetable. He is inspired by the contrast between the dark skin and light flesh and has incorporated aubergines into a number of his signature dishes. Initially many of the ingredients we take for granted today, were not available in South Africa. As new items such as Kalahari truffles, Asian vegetables and farmed abalone became available Harald introduced them into his dishes. His cuisine is constantly evolving, but a classic base underlies all the innovations and he places great importance on keeping foods in as natural a form as possible. He strives to maintain the texture and flavour of ingredients and enhance them through marination. In order to preserve the integrity of meat and fish he receives whole carcasses and whole fish. He has built up a network of trusted smaller suppliers thereby ensuring the origin and quality of his produce. Harald places great emphasis on food and wine pairing to complete a full gastronomic experience. Over time he has developed relationships with many of the Cape winemakers and boasts an extensive winelist. A growing range of Aubergine label wines has revolutionised the concept of “house wines” as he has enlisted top winemakers, specialized in their respective cultivars, to create unique wines tailored to complement his food. In 2009 Harald found another former Cape home close by where he could custom-build a wine cellar in which to store his impressive collection in optimum conditions. He meticulously renovated the building and transformed the main area of the house to include elegant receptions areas and a 40-seater dining room. Auslese, his function venue, was born. Delving deeper into wine and food pairing, Auslese caters for bespoke winemaker’s dinners, corporate functions and special eventcs of all kinds. Harald has cooked all over the world as a guest Chef, from Sydney to Singapore to Sylt to Montreal. Many awards have been bestowed on the Aubergine Restaurant and he has garnered a loyal following both locally and abroad. Awards

• * San Pellegrino Top 100 in 2009
• * Winner of Diners Club Wine List Awards annually since 1997
• * Winner of Diners Club Wine List Awards ‘Best Wine list in SA’ 2016
• * Rossouw’s Restaurant Guide top category award
• * Platinum Award from the SA Tourism Council
• * American Express Platinum Fine Dining Programme Member

Stuart Brioza is the Chef/Owner of State Bird Provisions and The Progress in San Francisco. Stuart began his cooking career in the 1990’s working for Chef John Hogan in Chicago at the acclaimed Savarin restaurant. In the spring of 2000, Stuart and his wife Nicole were hired to be the Executive Chef and Pastry Chef at Tapawingo in Michigan where they developed their style of cooking using seasonal and local foods. In 2003, Stuart was named one of Food & Wine Magazine’s ‘10 Best New Chefs’ of America for his technique and commitment to using the best local ingredients. In 2004, Stuart and Nicole took over the kitchen at Rubicon in San Francisco. In less than a year, their cooking reestablished the restaurant as one of the top dining destinations in San Francisco. On December 31st, 2011, Stuart and Nicole opened the award-wining State Bird Provisions, which has introduced a new way of thinking about dining and service. Expanding on those ideas, in December of 2014 Stuart and Nicole opened The Progress to critical acclaim. Accolades:

• *James Beard Award: Best Chef West 2015
• *James Beard Foundation Nominee: Best New Restaurant (The Progress) 2015
• *One Michelin Star, 2014 & 2015 Michelin Guide
• *James Beard Award: Best New Restaurant 2013 (State Bird Provisions)
• *Food + Wine Magazine’s Best Chef All-Stars 2013
• *Bon Appetit Magazine’s Best New Restaurant of 2012

 

Valentina Magri (AKA The British Bruschetta) is an exceptional recipe developer with a noticeable talent for photography. Her career in the food industry started in Italy where she produced food related TV shows. Having then moved to the UK, her deep knowledge of the italian food was enriched by working for names like Harrod's and Carluccio's, as well as the cosmopolitan variety of London's food scene. Her work was featured in many publications, and it is visible on Getty Images, where she is a regular contributor.

BRYAN-DAVID SCOTT -- Family man. Chef. Luxury Coffee Specialist. Brand Ambassador. Avid supporter of our military, 1st responders & kids. "What drives me is an indefatigable passion for creating food that bends our guest's minds. In every bite are layers of flavor." You've seen him on TV and online in support of private events surrounding the Primetime Emmys, Grammys, and Oscars. He is internationally famous for his exquisite steaks, seafood and coffees that are described by connoisseurs as, "the most perfect coffees on earth." Each coffee is independently graded five-stars, and awarded 100 points. In fact, Chef only offers 100 point coffees. In 2018, after a second Oscars tour, a private dining experience was held in Las Vegas featuring the Chef and his 2018 Oscars menu which included the ever decadent OSCAR COFFEE, a hallmark coffee created by Chef in honor of the Academy Awards. An extremely rare blend, approximately 11 pounds can be produced annually, and fetches a price of $2,380/lb. Ranked BEST IN CLASS for their appearance of the coffee beans (flawless), aroma, taste and finish.

Born and raised in the Garden State, Chef Anthony Bucco credits his passion for food to the time spent in his grandfather’s garden and grandmother’s kitchen as a child.  While his menu philosophy reflects seasonality and advanced technique, his true passion is preserving the balance between the refined and rustic.  As the new Executive Chef of Restaurant Latour, Bucco relies on the rhythm of the seasons and local producers and foragers in creating menus that interplay with the resort’s unparalleled 135,000 bottle wine cellar.  In his role leading the kitchen of Crystal Tavern, he will introduce a refined gastropub menu highlighting local artisanal ingredients. With over 15 years’ experience in some of the best kitchens on both sides of the Hudson, Bucco continues to evolve his culinary vision as he takes the helm at Restaurant Latour.  A graduate of the New York Restaurant School, he has honed his skills working in top restaurants in New York and New Jersey, always with an eye for local ingredients, farmers, sustainable agriculture and bold, natural and honest flavors. Chef Bucco’s resume includes leading the kitchens of the Ryland Inn, Whitehouse Station, NJ, Uproot in Warren, NJ, Provence in NYC, and Stage Left in New Brunswick, NJ, in addition to a recent role overseeing Jonathan Waxman’s multiple restaurants in the US and Canada. In 2012, Anthony was instrumental in reopening the storied Ryland Inn, garnering the first four star review New Jersey Monthly had given in a nearly a decade, with Eric Levin noting Bucco was “a gifted chef whose time has come.”  Among other accolades, Bucco has received The New York Times’ highest rating (Excellent), AAA’s coveted Four Diamond Award, and four stars from The Star-Ledger for his work at each of the following restaurants: Stage Left, Uproot and the Ryland Inn.

Crystal Springs Resort

Hamburg, NJ— Located in the beautiful mountains of Northwest New Jersey, Crystal Springs Resort (www.crystalgolfresort.com) is New Jersey's premier culinary and leisure destination, a perfect getaway just an hour from New York City.  The Resort’s culinary crown jewel is Restaurant Latour, a luxurious four-star restaurant overseen by new Executive Chef Anthony Bucco and Chef de Cuisine Martyna Krowicka. Born and raised in the Garden State, Chef Anthony Bucco has guided the kitchens at such acclaimed New Jersey restaurants as The Ryland Inn, Uproot and Stage Left.  At Restaurant Latour, he marries modern techniques with the freshest seasonal ingredients from local purveyors, foragers and the resort’s own farm to create a truly unique dining experience.  Bucco’s menus also interplay with wines from the resort’s incomparable Wine Spectator Grand Award-winning 135,000 bottle wine cellar. Restaurant Latour offers two menu options: a five course “Anthology” prix-fixe with multiple choices in each category ($115) or a seven course Chef’s Tasting menu ($145).  The Anthology menu allows diners to construct their own meal with one selection from each category – vegetable-focused Harvest, Aquatic, meat-centric Grazing, Cheese and Dessert.  The tasting menu features a progression of menu items highlighting the best ingredients available in season.  Each menu can be paired with selections from the cellar, with 35 wines available by the glass offering the sommeliers the flexibility to create unique pairings for each guest’s menu ($55 for 5 courses, $65 for 7 courses). Restaurant Latour sources from the country's top foragers known for their ability to uncover rare and hyper-seasonal ingredients, often available only for a few short days or weeks.  Crystal Springs has fostered relationships with a diverse group of sources across the region to supply the kitchen and bar with top quality ingredients at the peak of freshness and ripeness.  Locally, Sarah Berman and Corey Finck of The Armstrong Farm in Wantage, NJ produce edible plants and heirloom vegetables on their organic six acre farm in addition to foraging from the property and surroundings. Restaurant Latour and its unrivaled Wine Cellar have held Wine Spectator’s highest accolade, the Grand Award, since 2006.  The wine list has also been awarded three stars (the highest rating) from The World of Fine Wine’s “World’s Best Wine Lists” in 2014 and 2015, was named one of “America’s 100 Best Wine Restaurants” by Wine Enthusiast in 2014 and 2015.  Crystal Spring’s cellar is home to one of the largest fine wine collections in the world with over 135,000 bottles, featuring 6,000 labels and vintages going back to 1863.  Overseen by Wine Director Robby Younes and sommelier Susanne Lerescu, this unique collection includes verticals of all the great chateaus of Bordeaux and Burgundy, including many prized vintages and rare bottles such as more than 100 vintages of Chateau Latour (from 1863).  The entire Restaurant Latour wine list has been converted to an iPad format and is also available as two printed volumes. Restaurant Latour’s cutting-edge cocktail program highlights whimsical, intricate drinks made with modern techniques such as sous vide infusions, local spirits produced within fifty miles of the resort, seasonal produce and unorthodox ingredients such as truffle pearls and housemade beet vinegar, resulting in boldly flavored cocktails with creative garnishes. In 2014, Restaurant Latour garnered a rating of “Excellent” from The New York Times, received four stars from the Newark Star-Ledger.  It has retained its place on New Jersey Monthly’s “The 25 Best Restaurants” list since 2013. Restaurant Latour is located at 1 Wild Turkey Way, Hamburg, NJ in the Clubhouse at Crystal Springs Resort.  The restaurant serves dinner Thursday – Sunday from 5pm till 10pm.  On Sundays, dinner guests receive a guided tour of the award-winning Wine Cellar along with a glass of wine and passed hors d’oeuvres.  Dress code: no jeans or sports footwear.  Reservations are required and can be made by calling 855-977-6473 ext. 3 or on OpenTable.com.

Katie Button is the Executive Chef and Owner of Cúrate and Button & Co. Bagels both located in Asheville, NC. She is a three time James Beard Award finalist and in 2015 she was named one of Food and Wine Magazine’s Best New Chefs. Chef Button's cookbook, Cúrate: Authentic Spanish Food From An American Kitchen, was published in 2016 by Flatiron Books.

Camilla is a Danish freelance journalist and digital nomad living with one leg in Copenhagen and one leg in Algarve, Portugal. She loves traveling and tasting food from all corners of the world – especially desserts!

MoVida chef & owner Frank Camorra was born in Barcelona and spent his first five years in his parents' hometown of Córdoba in Andalusia, before his parents migrated to Australia. Frank trained under the Grossi family at their original Café Grossi in Toorak. In 2000, Frank returned to work in Spain and was inspired by both the modern and traditional aspects of Spanish cuisine as well as the dynamic tapas culture which he thought would translate well to Melbourne’s vibrant CBD. Returning to Australia, Frank was determined to share his inspiration. In fact, MoVida is named after the art and film movement that flourished in Madrid during Spain’s reawakening. This innovative era - full of exuberant energy and freedom of Spanish character is another source that MoVida draws on. In 2007 MoVida was awarded ‘Dish of the Year’ at The Age Good Food Guide awards for the ‘Cecina’ – a dish of air-dried Wagyu with poached egg and truffle foam, that is still on their menu currently. In 2007 Frank published a cook book titled MoVida, Spanish Culinary Adventures which was co-written with Richard Cornish and published by Murdoch Books. The book was awarded Best Cookery Book by a Chef at the recent Australian Food Media Awards. The 2009 Age Good Food Guide awards were also a success for MoVida with the restaurant receiving Two Chef’s Hats, and Frank Camorra receiving Chef of the Year. And MoVida has continued their success in the 2010, 2011 and 2012 Age Good Food Guide, retaining the Two Chef Hats award. June 2008 saw the opening of MoVida Next Door, more southern Spanish in feel with a focus on Sherry and seafood, it’s less of a restaurant and more of a casual bar with all the spirit that made MoVida successful only turned up a notch. MoVida Next Door was awarded the Don Levy Fitzpatrick Award for The Age Good Food Guide 2010. 2009 was a busy year with Frank publishing MoVida Rustica his second cook book and opening a third restaurant MoVida Aqui at 500 Bourke St Melbourne. MoVida Aqui is much larger than the original restaurant and also boasts outdoor seating. For both the 2011 and 2012 The Age Good Food Guide’s, MoVida Aqui was awarded One Chef’s Hat. On the terrace adjacent to MoVida Aqui is our little taqueria and bar Paco’s Tacos which was launched late 2011 and specialises in soft shelled tacos and bar snacks and is the perfect spot to perch on a balmy summers evening. Another dynamic year was 2011 which saw the publication of two new books from Frank; ‘MoVida Cocina – food from 5 kitchens’ and ‘MoVida Barcelona’ - a tapa bar guide to that wonderful city. Bar Pulpo by MoVida opened up early 2012 in Melbourne Airport’s International Terminal as the ideal airport dining experience. Towards the end of April 2012 MoVida Bakery opened in South Yarra. A joint venture with our long serving pastry chef Michael James, the Bakery is a small café with retail to the general public as well as wholesale to other businesses. And finally MoVida headed north of the border and opened up MoVida Sydney in October 2012. At MoVida Sydney we are focusing on capturing the MoVida Spirit that our customers have come to love in Melbourne but in a fantastic venue in Surry Hills. With all of the venues, Camorra will continue to present and explore his passion for Spanish food and lust for life for Melbourne and Sydney alike.   MoVida History and Awards In the past 10 years no one restaurant group has had a greater impact on the drinking and dining culture of Melbourne than MoVida. Since its inception in 2002, in a humble tavern on spencer street, to its now iconic location on Hosier Lane, MoVida has promoted a culture of casual sophistication; high quality produce offered with generosity, sophistication, simplicity and world class wines and beers provided in an environment that promotes drinking as a natural extension of the provision of food rather than drinking for drinking’s sake.

Vincenzo Candiano was born in Scicli, where his father owned a small agriculture farmhouse. This was where he and his two younger brothers developed a passion for food. Chef Candiano is married to Francesca with whom he has three gorgeous children, Giulia, Simone and Manfredi. He loves spending his free time with his family and often takes culinary advice from his grandma and aunt. He likes his kitchen to be homely and simple. His favorite ingredients are aromatic beet tops, tomatoes, citrus fruit and spices. He admires French patisserie and finds it difficult to resist the temptation to taste and buy new cheese, whether Italian or foreign. Through his career as a chef, he has always worked with humility and passion and tried to make the most of each experience irrespective of the venue. In a sector where most chefs gain experience through working at Michelin starred restaurants, he has sharpened his culinary skills through “self-education”. He has done this with the awareness that putting together new dishes means more responsibility but that it is worth it because it helps him express his "own" cooking style. He follows with great interest the vanguard kitchens however, has equal respect for the simple kitchens. In 2002, he took charge of the kitchen at Locanda Don Serafino restaurant. Together, with the owners Giuseppe and Antonio La Rosa, he has created a restaurant that is known for the quality of the food and service. In 2007 they received their first Michelin Star and the second star was awarded in 2013. Six years ago, they transferred the venue to a unique new location, half of which is a natural cave and the other half is a large area constructed in the late 8th century. The cantina is located in the basement and has a rich collection of Sicilian and foreign labels. The restaurant is situated in the historic city centre of Ragusa, Ibla, Barocca, overlooking a valley of Carob trees and Mediterranean flora.

Antonino Cannavacciuolo was born in Vico Equense on 16th April 1975 and always knew his destiny would lead him to a life in the kitchen. Among his first memories was waking up to the wonderful smells coming from the pasta sauce his grandmother had been preparing lovingly, for hours,  to delight the whole family at Sunday lunch. His father was a true artist of food decoration and professor at the Vico Equense hotel and catering school where Antonino studied and then took his final exams before throwing himself wholeheartedly into a number of professional experiences around  the Naples province, then leaving his smiling, sunny Mediterranean homeland to go north towards new adventures in Piedmont. Then came periods of learning and training under famous French chefs of three Michelin star fame in the Alsace region. His early career is characteristically  full of great new acquaintances, varied culture, inspiration and great satisfaction. With Cinzia Primatesta, who will become his wife, in 1999 he undertook the management of Villa Crespi, a gorgeous historical villa on Lake Orta which is both a hotel with 14 rooms and suites and restaurant with 50 covers. The first awards were soon to come in and indeed his first Michelin star, the three hats in the Italian Espresso Restaurant Guide and  three forks in the Italian Gambero Rosso Guide arrived in 2003, his second Michelin star in 2006. More would follow including the Foodie Top 100 Restaurants Europe in 2013, far too many to name, each a source of pride and inspiration to reach ever greater heights in the fascinating world of hospitality and fine cuisine. In the meantime wedding bells ring for Antonino and Cinzia and they start a family with two children soon coming along. Antonino thus forges deep ties with his adopted land, not just those expressed in his innovative and creative cooking which marries south and north but in his roots and in his heart. Active participation in many events over the course of the years ensure that he becomes one of Italy’s best known and best loved chefs not only because of his authoritative style of delivery but thanks also to  great personality and undeniable charisma. His first TV appearances reveal superb communicative ability and great on-camera presence and so in 2013 he films the first Sky series of the Italian version of Kitchen Nightmares where, having personally experienced all the learning curves, putting knowledge into practice and then achieving success, he discovers he has a new mission: helping failing restaurateurs and their staff to regain a sense of organization, complicity and passion, resuscitating their limping businesses and learning how to work together in order to reach new goals and new success. And once again in 2013, Antonino’s first book of recipes published by Mondadori, whose title loosely translates into “I’m the boss in the Kitchen” and a page in the superb calendar produced each year by Lavazza. The following year his second book appears, once again published by Mondadori :“So You Want to Be a Chef too”, an autobiographical work that offers some basic knowledge to those who wish to enter the business. In 2015, the invitation to join the trio on the jury of Masterchef and so, Antonino will be the fourth judge in Masterchef 5.  He is also Ambassador to Expo 2015 using lemons from his homeland, Sorrento. His now well known and appreciated, innate altruism and love for people teaches others to do what he has learned to do well himself, at the same time discovering new, satisfying successes as a Celebrity Chef serving the hospitality business and most of all the people working in it. The latest news in 2015 is the upcoming opening of a new place in Novara, a coffee bar-bistro that will remain open from early morning to late evening with the usual high quality of all Chef Cannavacciuolo’s achievements,  but at a truly affordable price.

Carlos Gamboa is a Colombian journalist born and raised city in Medellín, Colombia's second largest city. As a journalist, Carlos has traveled all over the country, reporting primarily on sports events. Carlos currently works as a sports journalist for RCN News.

Carlos Teixeira is a Portuguese translator and writer who loves to write about travel and food. He is based in a small town near Porto and has a B.A. from the Universidade de Letras da Faculdade do Porto.

Carmelo’s career has taken him all over Europe – and to some of London’s leading restaurants, Floriana and Harry’s Bar among them. Most recently, he was Head Chef at Mayfair’s highly regarded Bar Trattoria Semplice, receiving rave reviews for his authentic but accessible Italian dishes. Other senior positions have included Executive Chef/Brand Chef for Global Point Group, working at Barbaresco Italian Restaurant & Deli, 22-13 Fusion Restaurant & 22-13 Wine Bar, all in Saint Petersburg, Russia. Carmelo has also enjoyed a number of high profile private appointments. He remains responsible for the kitchen in Regent’s Park of Prince Khaled bin Sultan of Saudi Arabia and also spent a year as chef to Duchess Claudia Pozo de Borgo.

Caroline Williams is a writer and editor based in Birmingham, UK. Her work has been covered by numerous prestigious publications such as the Sydney Morning Herald, Irish Post, Voice of America and CNBC.

Jonathan M. Cartwright was at the White Barn Inn Restaurant since 1994 and was the Executive Chef from 1996 to 2015. He was appointed Group Chef de Cuisine of the White Barn Inn’s sister hotel group, Grace Hotels, where he opened a second restaurant, Muse by Jonathan Cartwright in the Vanderbilt Grace hotel in Newport, Rhode Island. For Grace Hotels he created unique signature dining experiences at each Grace property around the world while maintaining his role as Executive Chef at the White Barn Inn Restaurant. Chef Cartwright’s talents are recognized worldwide, where he has earned the distinctive title of Grand Chef Relais and Chateaux, has cooked at the prestigious James Beard House and most recently at the Versailles Palace in France. White Barn Inn Restaurant had its share of honors, too, receiving hospitality’s highest accolade, a 5-Star rating from Forbes Travel Guide, consecutively from 2006-2012, and AAA’s Five Diamond Award consecutively since 1992 — a record in New England. The restaurant was one of only 12 in the U.S. to share both top honors at once, and Chef Cartwright was one of only 17 Grand Chefs of Relais & Chateaux in the U.S. Originally from Yorkshire, England, Cartwright has been at home in the kitchen since age 15. He brings to New England an international sensibility and mastery of cuisine gained while serving some of the world’s finest Relais & Châteaux properties including Blantyre in Lenox, Mass., the Horned Dorset Primavera in Puerto Rico, and the Hotel Bareiss in the Black Forest region of Germany. “I believe that my menu creations are influenced by a love of European-style cooking acquired from my experiences,” says Cartwright. “This is fused with the many culinary and cultural inspirations of my present home, coastal Maine” Before joining the White Barn Inn, Cartwright was Executive Chef of the Relais & Châteaux Horned Dorset Primavera in Puerto Rico. After his training apprenticeships, he continued to study under Anton Edelmann, Maitre Chef de Cuisine at The Savoy Hotel, London. In 1989 while still at the Savoy, he accompanied Edelmann to New York’s Pierre Hotel and to the Four Seasons, Beverly Hills to help with celebrations honoring the Savoy Hotel's 100th anniversary.

Catja Kroon is a Swedish freelance writer and cookbook author based in Spain. Food and drinks are her lifelong passion. She left the professional kitchen to follow her dream as a writer, which has given her the opportunity to work with food in various ways.

Charléa was born and raised in The Bahamas. She is a lover of people and is passionate about the arts and creative expression. She also considers herself an advocate for emotional health and wellness.

Based in Randers, Denmark, Charlotte is a translator and freelance writer. She has a Business degree from the Randers Business School.

Chef Meet Patel comes from a small town on the West Indian coast called Bharuch, in the province of Gujarat. He now lives in Thunder Bay, Ontario and is a Chef & Chef de Partie in two local restaurants. His cooking journey started in India about 7-8 years ago, being inspired by his mom and aunt. Their delicious food inspired him to take on a culinary career. He loves Indian cuisine though he wants to modernize it and make it more accessible. His long term culinary goal is to promote Indian cuisine worldwide and make more people fell in live with it.

Stefan Hogan is head chef at Corinthia Palace restaurant.

Chef Jean-Baptiste Lucas is a French Pastry Chef based in Bangkok, Thailand. Chef Lucas runs a local baking school named Chef Lucas Baking School The school is located in Bangkok's On Nut neighborhood and offers a range of pastry and baking classes.

Priyantha is the head chef at The Crab Shack at Soneva Jani, recently voted the world’s most romantic restaurant by CNN Travel. He grew up on a diet of lagoon crabs in Sri Lanka and now serves crab dishes inspired by the family recipes of Soneva’s chefs. The Crab Shack’s signature dishes include the must-try black pepper crab, dishes featuring Sri Lankan mud, Alaskan and Kamchatka crabs (all Marine Stewardship Council certified), Mediterranean favourites and the ceviche of the day. Each dish on the menu comes with a carefully paired wine, Champagne, gin or lager.

From a very young age, Eydhafushi-born Abdulla Sobah remembers helped out in the kitchen just for the sake of enjoyment. After graduating from the Faculty of Hospitality in the Maldives he worked for some time in Sri Lanka. That opportunity gave him a lot of learning experiences as he came back to Maldives to continue his career there. Currently, he is working as Chef de Cuisine at Soneva Fushi's Mihiree Mithaa.  Even though he has several awards and prizes, nowadays he mostly ends up being a judge on those competitions. Chef Sobah also gets invited to all the competitions in the Maldives and sometimes overseas as well. He is one of the key figures in Soneva's sustainability projects. Being Chef, he teaches children and young adults culinary. 

Our editorial team is responsible for the research, creation, and publishing of in-house studies, original reports and articles on food trends, industry news and guides.

During the Kogi era, street food was crowned king as Roy tapped into his own veins, digging deep into the base flavors that raised him on the streets of LA. His stint at Chego! glorifies college dorm food and rice bowls to the max with a swagger and braggadocio that only OG peasant food can carry. He’s since been named Food and Wine Magazine’s Best New Chef in 2010 and continues to break new ground with his offshoot Reiss Co. projects A-Frame and Sunny Spot. But before the awards, before the TV spots and all the bright lights, Roy Choi was a survivor of his own risks and impulsivities, and was a believer in the kind of magic that propels his career to this day. He’s currently working on his memoir, LA Son.

Based in Bishkek, Kyrgyzstan, Cholpon is a translator and writer. She has a B.A. in International Trade from the Bosphorus University in Istanbul, Turkey.

Chef, foodie and content creator from Vancouver Island, Canada. Follow him on Instagram to stay in touch with his amazing culinary creations.

Christine Manfield is one of Australia’s most celebrated chefs – a curious cook and a perfectionist inspired by the culinary melting pot of global flavours. As an award-winning author, her books – A Personal Guide to India & Bhutan, Dessert Divas,Tasting India, Fire, Spice, Stir, Paramount Cooking andParamount Desserts have spiced up the lives of keen cooks everywhere. She regularly contributes food and travel features to magazines.

An Arizona native, Christine is a lifestyle content writer and food vlogger who loves traditional recipes cooked from scratch – and exploring the roles that seasonal foods, nature, and region play in the home kitchen. With her unique perspective on food, Christine C. is able to bring a fresh take on traditional dishes while also exploring the beauty of nature in her written content and videos. From her travels around the world to her home kitchen experiments, Christine is always looking for new culinary experiences that she can share with her readers.

Chris Woods is a writer living in Rome, Italy. He first found his passion writing as a high school student in New Orleans. He studied Creative Writing at College of Santa Fe and held jobs as a server in New Orleans restaurants for several years. He went on to teach English in high schools internationally and in his hometown.

A culinary expert and veteran of the gourmet dining industry, Josiah Citrin is a Two-Star Michelin Chef and owner of highly-acclaimed Mélisse restaurant in Santa Monica, California, and co-owner of Lemon Moon Café in nearby West Los Angeles. A Los Angeles native, Citrin discovered his passion for food from his family at an early age. His mother was a caterer and both grandmothers cooked and enjoyed good food. Their knowledge, combined with his passion for cooking and business, led to his desire to pursue a culinary career. Citrin educated himself by moving to Paris after graduating from Santa Monica High School. In the City of Light, he worked for three years at fine Parisian restaurants Vivarois and La Poste, allowing himself to explore his French heritage while gaining understanding of and respect for the rules of traditional French cooking. This invaluable experience taught him both the art and discipline of cooking and fine dining and formed the definitive basis of his training. He returned to the United States in 1990 with determination and vision and began applying his skills by working at Los Angeles’ finest restaurants- notably Wolfgang Puck’s celebrated Chinois on Main and then at Granita. After two years, Josiah moved on to join Patina and Pinot Bistro and cooked alongside famed chef and restaurateur Joachim Splichal. At Patina, Josiah met his future wife Diane, who was making their desserts and later became the pastry chef for Chinois on Main. A marriage in culinary heaven was made. Citrin subsequently became Chef at Capri restaurant in Venice and Jackson’s in West Hollywood. With a heightened interest in French gastronomy and a spirit for entrepreneurship, Citrin launched his first restaurant, JiRaffe in 1996. Located in Santa Monica, JiRaffe specialized in California French Bistro food and was pioneered together with childhood friend and fellow chef Raphael Lunetta. With Diane serving as business manager, JiRaffe quickly developed a loyal following. Citrin’s lifelong dream of opening his own fine dining establishment led to the sale of his interest in JiRaffe to Lunetta. In 1999, with the encouragement, support and assistance of Diane, Mélisse opened its doors to critical acclaim in Santa Monica and has been impressing the culinary world ever since. Named after the “lemon balm” herb indigenous to the Mediterranean, Mélisse has become a favorite for southern California locals as well as world travelers searching for an exemplary dining experience and an ideal place to celebrate a special occasion. Citrin is present daily in Mélisse’s kitchen and mentors the careers of younger chefs who are hand-selected and trained. He frequents the weekly Farmers’ Market in Santa Monica, where he inspects and procures the produce himself. Having established a long-standing rapport with the various farmers from Los Angeles’ outlying regions, he hosts a bi-annual dinner at his restaurant in their honor. He also participates in many cooking and charitable events each year, including the Wolfgang Puck Cancer Society Event, Planned Parenthood, Special Olympics, Cystic Fibrosis and Cure Autism Now. In 2004 Citrin partnered with Lunetta again to open Lemon Moon, a casual and New York-style eatery that caters to a loyal crowd with an eclectic palate. Since opening its doors, it has remained a local favorite. Citrin’s recent honors include: Two Stars by Michelin Guide Los Angeles (2008, 2009), #1 for Top Food in Los Angeles and #1 American-French Restaurant for Food in Los Angeles by Zagat Guide (2013), Five Stars by Forbes Travel Guide (2013), Wine Spectator Best Award of Excellence (2001-2008), Top 40 Restaurants by Gayot.com since 2006, “Top Ten New Chefs” by Food and Wine magazine (1997) and “Rising Star Chef” by Restaurant Hospitality magazine (1997). He was named among Best Chefs of the Year by Los Angeles magazine in (2012). In addition, he has been featured on various television food shows and his restaurant and recipes have been written up in numerous national food publications. Citrin has traveled extensively as a Guest Chef for Crystal Cruises. He has been Guest Chef at: the Four Seasons Singapore; the Rheingau Food & Wine Festival in Germany; the Naples, Florida Wine & Food Festival; Manresa Restaurant in Los Gatos. Citrin was also invited to participate in the “Masters of Food and Wine at the Highlands Inn” in 2001 and 2005, an event that attracts the best chefs from around the world. Having derived incredible satisfaction from his various business ventures over the past decade and raising two beautiful children with Diane, Citrin looks forward to the next step in his business: bringing his refined skills and artistry to a broader international dining audience. His first cookbook, “In Pursuit of Excellence” was released in autumn 2011; it was awarded the gold medal and named Best Cookbook by the Independent Book Publishers Association and was one of three finalists for a Benjamin Franklin Award. “In Pursuit of Excellence” is available at the Mélisse website (www.melisse.com), on Amazon and at selected retailers.

Claire is an Australian content writer, social media manager/designer and charity founder of the Right To Learn Foundation. Claire has run a charity school in Thailand for 6 years, has two children and lives on a small island in the south of Thailand.

Derry Clarke, has been Chef/Patron of l’Ecrivain for over 29 years. He started his career in The Man Friday in Kinsale under Peter Barry in 1972 and moved to Dublin in 1977. He then spent four years in le Coq Hardi and a further eight years in the Bon Appetit before opening his own restaurant in July 1989 with his wife Sallyanne. Derry and l’Ecrivain have been awarded many accolades over the past twenty years, including a Michelin Star which was awarded in 2003. Food & Wine Awards: Food & Wine 2001 – Best Service, Best Leinster Restaurant Food & Wine 2002 & 2003 Restaurant of the Year Food & Wine 2003 & 2005 – Best Chef Food & Wine 2005 – Best Dublin Restaurant & Restaurant of the Year Food & Wine 2006 – Hall of Fame 2006 – Derry Clarke Food & Wine 2007 – Best Sommelier Bushmills Malt Awards: Bushmills 2000 – Best Restaurant Bushmills 2000, 2001 & 2002 – Best Chef Bushmills 2005 & 2006 – Best Chef Bushmills 2005 & 2006 Best Restaurant Worlds Munster Chef Socitey The Dipolma in Culinary Excellence 2000 Derry completed his time as Commissioner General at EuroToques, but remains actively involved with Eurotoque, and is also a member of the Restaurants Association of Ireland since 1989. Derry promotes the use of Organic Food & Non Genetically Modified Foods. Derry’s food ethos is simple. He uses the finest of fresh local produce; he believes that a good dish can only be produced when each & every ingredient used for the dish is of the highest of quality. This is why he spends so much time sourcing his ingredients. He likes using smaller organic and artisan producers, and is very keen on the promotion of indigenous products. Derry believes in keeping food simple. He will not use more than four flavours on the one dish. Derry and Sallyanne are constantly up-grading and changing everything at l’Ecrivain Restaurant to ensure they are offering the very best of Food, Wines and Service at all times.

Claude Essomba is a writer based in Douala, Cameroon with a B.A. in Physics from the University of Douala. She loves music, cooking, travelling, writing and taking part in community projects. She is a proud African and world citizen, who loves spreading the beauty of where she comes from.

Clement Alexandre Iryayo is a Rwandan freelance translator and writer. He has over ten years of writing experience under his belt and is a food and travel enthusiast.

“Peter Conistis is the pioneer of modern Greek food” Scott Bolles, SMH Peter Conistis has wowed Sydney diners and food critics alike with his distinctive modern take on Greek food at his restaurants Cosmos, Eleni’s and Omega. Now at Alpha Restaurant, Peter is spearheading a Greek food empire like Sydney has never seen before. Peter began his career in his twenties, boldly opening his own restaurant in 1993 after just a brief stint working at a two-hatted restaurant. A 32-seater located in East Sydney, Cosmos afforded Conistis freedom and flexibility and it was here that he began to hone his unique cooking style. The critics were quick to take note. Within three months the restaurant received a chefs hat in the 1994 Sydney Morning Herald Good Food Guide, becoming the first Greek restaurant to not only be awarded a hat, but also to be mentioned in the guide. The signature dishes at Cosmos included his scallop moussaka and his rabbit pie, two dishes that have gone on to garner acclaim at all of Conistis’ restaurants and are included in the Alpha menu today. Around this time Peter went on to publish his first cookbook 'New Greek Cuisine' with Simon & Schuster. The book gained critical acclaim and in 1995 it was edited and reprinted for the US as 'Greek Cuisine the New Classics' with Ten Speed Press. Conistis closed Cosmos in January of 1997, and in June he opened Eleni’s. There, he further developed his now legendary cooking style, and was rapidly rewarded for it with a further two chefs hats. In 2000, Conistis’ baked nougat tart, orange blossom custard, candied pistachios and Iranian fairy floss dish was declared ‘Dessert of the year’ by Vogue Entertaining and Travel. Three years later, Conistis was ready to move on. He closed Eleni’s and, in 2004, opened Omega, the restaurant at which he would garner the most attention and prestige to date. In 2005, Omega won Best New Restaurant in the Sydney Morning Herald Good Food Guide. The restaurant was also awarded two chefs hats and Omega’s mezze bar was awarded a further one chefs hat. Other highlights include Peter’s involvement with “Food Safari” food tours to Greece with Maeve O'meara throughout 2001 - 2006, which lead to Peter working on Greek Food Safari on SBS television in 2005. In 2004 Peter was invited to Athens to cook at the opening ceremony of the Olympic Games, an event that earned him world wide recognition and one he considers to be a highlight of his career. In 2007 Peter was appointed executive chef at the Civic Hotel where he was again awarded a chefs hat for his take on modern Greek and Mediterranean cuisine. Now at Alpha Restaurant, Peter showcases his robust understanding and appreciation of Greece’s tantalising regional recipes. His dishes from Alpha’s four menus – quick-fire cantina food, rotisserie menu, a meze menu and an a la carte menu – are testament to Peter’s innovation, yet retain a homely, accessible quality that makes his food so popular. Guests can expect to see a selection of Peter’s much-loved signature dishes, such as scallop moussaka and rabbit pie - two dishes that have gone on to garner acclaim at all of Conistis’ previous restaurants. Peter will also be introducing a number of new recipes, such as a five-layer pie with saffron and pistachio filo, and a spit-roasted chicken dish with cucumber yogurt. Alpha Restaurant is located at 238 Castlereagh Street, Sydney 2000. Phone (02) 9098 1111

Corina is an enthusiastic fashion lover, foodie and traveler. She's the editor of Nest of Chef and also runs her own blog on everything affordable luxury. Her work has been featured in numerous publications such as Newsweek, the Independent, the Guardian, Forbes or Eater.

Corina is a content writer and blogger with a passion for food and traveling. With over 16 years of experience as a copywriter, content writer, and localization specialist, she has a knack for writing about entertainment and a passion for tech. A foodie and travel enthusiast, she likes to explore everything food-related in her travels and discover traditions and authentic products.

Teresa is one of Australia’s leading authorities on healthy cooking, and is dedicated to improving the health and wellbeing of individuals through the food choices they make and how they cook. She believes that to be sustainable, a healthy diet must also be a
 delicious one. Having trained as a chef in the French tradition (5 star
hotels), Teresa also studied nutrition at Deakin University and is an internationally accredited fitness trainer with the Fitness Institute of 
Australia. She combines her love of food and fitness within her own life and shares her recipes and knowledge with the world via her books, website, TV appearances and countless print and online articles.

Based in Singapore, Dana is a freelance writer pursuing a B.A. in English Literature. A reader and writer by day and night, she is also a lover of guitar, languages, and dogs.

Danielle is a quiet but sassy Barbadian native, known to family and friends for her dry, sarcastic wit. She has a B.A. in Visual Arts from the Barbados Community College and wielding the tools of creativity has always been second nature. Danielle loves horror flicks, rainy days and great books - the darker the better!

 

An energetic native-born Québécois but also an Australian citizen, Serge Dansereau grew up in Montréal and spent his formative years surrounded by a family whose food skills and example were to leave a lasting impression. Serge began work as a kitchen hand in Montréal, where gradually his persuasive willingness gave him a good future in cooking. He was accepted at the prestigious Institut de Tourisme et d’ hôtellerie du Québec in 1974, completing his diploma in Cuisine Professionnelle in 1976. In 1983, Serge accepted a position to help open the newly built Regent, Sydney. The hotel was lead by the visionary Ted Wright, a forward thinker and great hotellier. The Regent, Sydney was consistently voted in the top 10 hotels in the world. He was 26. His charter was to metamorphose the Regent’s restaurant Kable’s into a restaurant within a hotel not a hotel restaurant. Excellence was to take precedence over the bottom line; after one year, Dansereau was appointed Executive Chef of the Regent, Sydney and Kable’s quickly became a legend. Dansereau is a detailer, a people’s person who sees food in a context where it is part of the quality of life. His philosophy was and is that great food requires a great palate of quality ingredients and he sought them out, his influence on new and emerging varieties of fresh and handmade produce became legendary. Under his guidance, a new and exciting variety of produce soon surfaced - wild mushrooms, exotic herbs and lettuces, vegetables formerly unheard of, farmhouse cheeses Australians had only read about, unusual seafood, baby lambs, traditional game and a whole new selection of quality of market vegetables. In 1989, the prestigious Sydney Morning Herald Good Food Guide proclaimed Dansereau Chef of the Year and in 1990, awarded 3 toques, its highest accolade, to Kable’s. In 1994, Dansereau was the recipient of the Sydney Morning Herald Special Award for Excellence, “for his work in helping redefine Australian cuisine, his passion for produce and his promotion of regionalism” His resignation from The Regent in 1999 was coupled with an announcement that he would join The Bathers’ Pavilion as partner and Chef. An imposing white building, with an exterior reflecting Moorish architectural influences and distinctive Islamic fretwork, Bathers’ Pavilion includes three Dansereau designed hi-tech kitchens that service a Restaurant, Cafe, Bar, Private Function Rooms, Terrace and Kiosk. And so, when the astonishingly beautiful and rejuvenated Bathers’ Pavilion opened in August, 1999 it almost immediately became one of Sydney’s best and Australia’s most acclaimed eating place. Serge Dansereau is a chef and restaurateur who respects the service tradition and regards quality produce as the optimum ingredient in his cooking. In a country with a world-wide reputation for restaurant excellence, he continues at the forefront. He is considered one of the trendsetter and leading chef of Australia. In February 2003 Serge became the sole owner of The Bathers’ Pavilion.

Based in Chisinau, Moldova, Daria Ferdman is a copywriter and UX-writer. Daria adores cooking and showcases her culinary masterpieces on Instagram. You can find her @culidaria.

Multi-award-winning chef and author David Thompson is considered by many to be the world’s leading authority on Thai cuisine. The celebrated restaurateur launched the first of his many eateries in Sydney in the early 1990s in an effort to share Thai flavours with the rest of the world. In the 2000s David expanded into Great Britain, welcoming the adored Naim in London in 2001, an eatery so respected it was awarded a Michelin star within its first 6 months of opening. In time he returned to Australia to launch the first of his (now three) Long Chim restaurants, which embraces a simply food philosophy of fare that is fast, full-flavoured and affordable, and heavily inspired by the marketplaces of Bangkok. “The streets of Bangkok are the part of Thai culture I love the most. You’ll find most Thais prefer to eat in the markets and on the streets – and it’s where you’ll find me too,” David explains of his ongoing love affair with Thai cuisine.

A Saint Lucia native, Deborah Raoul is a freelance writer and aspiring entrepreneur.  From her early high school years, Deborah fell in love with writing - particularly poetry, romance, and action plays.  In her free time she enjoys spending time outdoors and intimately exploring her island home.

Born and raised in Northern Italy, Davide started his culinary career in Soho, London as chef de partie at the one Michelin starred Picasso Room is Escargot in 2002. In 2003 he moved to the now closed, Restaurant Teca in Mayfair, working up the ranks from chef de partie to sous chef. In 2005 Davide moved to the five star Baglioni Hotel in Kensington where earned the position of head chef. Two years on, Davide joined the kitchens of one Michelin starred Ristorante Semplice as sous chef before taking the position of Head Chef at Casta Diva restaurant in Moscow in 2008 for two years. In 2010 a return back to London to one Michelin starred Locanda Locatelli as sous chef followed. Davide’s last position before joining Gordon Ramsay was as Head Chef for the re-opening of Amaranto Restaurant at the five star Four Seasons Hotel in Mayfair. Davide Degiovanni is now Head Chef for Gordon Ramsay’s new venture Union Street Café in Bankside, London.

Dejan Matlak is an anthropologist from Serbia. He works as a researcher and writer. In his spare time, Dejan loves to sample the gastronomic delicacies from around the world.

Living in South Hill Village in beautiful Anguilla, DeLeon is a freelance writer having a double degree in Social Sciences and Law. She loves to dance, sing and counseling young people.

Del Sneddon is a Scottish photographer, cook and creative director with 30 years experience in the creative industry. Cooking, styling, creating recipes and photography are his hobbies and weekend fix. His creations are truly stunning and you can follow his latest work on Instagram or his personal website.

Chef Deni Srdoč is the Head Chef of Draga di Lovrana, a fantastic one star Michelin-rated restaurant in beautiful Croatia. Deni took the helm of Draga di Lovrana in 2014 and two years later he was awarded by Gault & Millau as Croatia's Young Talent of the Year. In 2017, at the age of just 27, Deni Srdoč received his first Michelin star, making him one of the youngest chefs out there to received this distinction. Check out our in-depth interview with Chef Deni Srdoč.

Stefano de Pieri was born in Treviso, near Venice. He migrated to Australia in 1974.  Stefano attended Sydney Road Community School in Brunswick and went on to Melbourne University. He graduated in Politics and Italian Studies. Stefano became actively involved in many community causes from the moment he came to Australia. He edited an Italian fortnightly newspaper called ‘Nuovo Paese’ through which he came into contact with many political and cultural identities. He dabbled with food – always his passion – in the early eighties, training for a little while in a professional environment, but finally chose a job in the Victorian Public Service. He became a private secretary to Minister Peter Spyker and then an advisor to a number of Ethnic Affairs Ministers. He married Donata Carrazza in 1991 and settled in Mildura at the same time. Together they have two children, Domenico and Claudia. Stefano set about to assist in the refurbishments of the Grand Hotel and to provide some leadership in the area of beverage and food preparation. He was impressed with local produce – and local  wine – but was frustrated by the lack of recognition of the district. He begun imagining a book that would  include his food memories from his native Veneto and the produce of Mildura. The book took the title of ‘A Gondola on the Murray’ and after a few rejections  from publishers it was accepted by ABC Enterprises, the publishing branch of the ABC. It was then turned  into the television series of the same name. Stefano’s restaurant in the Grand became the  recipient of many prestigious awards and continues  to attract the support of many patrons. Stefano and Donata continue a family tradition in  hospitality with the hope of providing variety and interest for residents and the many visitors who come to Mildura.

Pascal Devalkeneer took over the Chalet de la Forêt in December 1999. This grand property perched at the edges of the forest benefitted from an exceptional location and the young chef immediately saw the potential for an outstanding restaurant! From his earlier experiences at Surcouf, La Truffe Noire or working alongside Roger Souveryns at Scholteschof, Pascal grew an irreproachable technique. As an ardent defender of seasonal and natural products, his style is characterised by simplicity and a magnificent balance of tradition and avant-garde. “Simplicity is there to guarantee true flavours,” he told us. 15 years later, the high-quality cuisine, the refined and elegant decor, the ambiance and the impeccable service, make this outstanding restaurant, with its two Michelin stars a great self-respecting Brussel's restaurant whose guests keep returning to! Moreover, le Chalet de la Forêt is member of the prestigious Les grandes Tables du Monde and the only belgian restaurant being part of Relais & Chateaux. Portrait by: Xavier Harcq

Devan is a trained chef with over 15 years of experience in the hospitality industry in Canada, Italy, France and now the Netherlands. He’s also the owner of Braised & Deglazed, a food-focused website with recipes, tips and inspiration for the home cook.

An American living abroad in Paraguay, I love to write and work for positive social change all over the globe. I have an MA in Environment and Natural Resources and International Studies as well as BAs in English and Political Science, am academically published, and have diverse experience in dozens of different fields. My favorite projects are holistic by design, cross-cutting in innovative ways to achieve sustainability across multi-disciplinary fields. My specialties are in climate resilience, ecology, agriculture, entrepreneurship, women, indigenous rights, youth development and education.

Brisbane born chef George Diamond has been cooking for over 24 years. He made his mark at acclaimed Queensland restaurant Siggis where he won numerous accolades during his seven year tenure ship and even cooked for Her Majesty Queen Elizabeth II and His Royal Highness The Duke of Edinburgh during their visit to Brisbane in 2002. Diamond’s greatest source of confidence and pride comes from his Greek father Nicholas Diamond, who is his biggest inspiration when it comes to cooking. In 2009 Diamond joined The Keystone Group as Group Executive Chef where he is now in charge of all things food and most importantly enhancing the food experience at all Keystone venues.    

As an award winning food blogger, I started my culinary journey in 2010, driven by a fervent commitment to crafting flavorful, tasty meals that defy the stereotype of bland health cuisine. I love to cook anything from appetizers to main courses and desserts from a wide range of cuisines as well as traditional Romanian dishes.

Dianna is a freelance writer who was born and raised in Bermuda. She loves to travel and showcase the beauty and culture of Bermuda.

Alejandro Diaz brings to Bubble Food a passion for global cuisine, stylish food design and creative presentation. Born in Caracas, Venezuela, Diaz moved to Canada with his family when he was 12. A love of experimentation borne out of childhood cooking sessions with his father led Alejandro to study gastronomy at the Collège LaSalle in Montréal. He has since worked in several award-winning restaurants and 5-star hotels around the globe including La Maison Rochette in Geneva and Monte Primero in Zurich. A constant desire to expand and push the envelope has always been at the heart of Alejandro's cooking, ever since those early days with his father. It was whilst working at Monte Primero that he began experimenting with molecular cuisine. Wanting to take the next step, a friend suggested that he talk to Michael Collins at Bubble Food. There he found a kindred spirit who gave him full rein to pursue his passion and create an exciting new landscape to reinvigorate the food and events industries.

When it comes to making the world’s best pizza, Australian Pizzaiolo don’t usually spring to mind – but one Aussie has changed that. Known as “Mr Pizza” at home, Melbourne based Johnny Di Francesco was recently named the best in the world at The 2014 World Pizza Championships in Napoli. Johnny’s passion for Italian cusine draws from traditional Neapolitan techniques, with his family originating from Naples. And with a host of award wins and a number of successful restaurants under his belt, Johnny has established himself as a force to be reckoned with internationally. On invitation, Johnny spent much of early 2014 overseas to represent his home country in several key pizza events. Judging and competing. Johnny visited Paris, Las Vegas and Parma to share his expert knowledge and put his unique stamp on the international pizza domain. Culminating in his Wolrd Pizza Championship win, Johnny has gained national and international media attention, media coverage and recognition. Johnny’s dedication to making world-class pizza has also awarded him the coveted position of Australasian Principal of V.P.N, an international association based in Naples that is dedicated to protecting and promoting authentic Neapolitan Pizza. Only two chefs in Australia have been awarded this honor.

Accolades and Achievements

• *Crowned #1 at the 2014 World Pizza Championship for best STG pizza in 2014
• *Australasian Principal of V.P.N
• *Named #3 at the 2014 Vegas International Pizza Expo for STG pizza
• *Invited back to World Pizza Championship to judge in 2015
• *Face of Breville’s new home pizza oven featuring across the Qantas and Jetstar networks
• *Captain of The Australian Pizza Team
• *Ambassador and judge representing Australia at regular international events such as The International Pizza Expo in Las Vegas and the famous Parizza event in Paris
• *National and international media sensation, putting Australia on the world map for amazing, authentic pizza
• *Creation of the 99 cheese pizza, resulting in international coverage
• *Invited to create pizza to celebrate Sophia Loren’s Melbourne visit

Raised in Rhode Island, Chef David DiGregorio attributes his appreciation of food to his Italian family’s tradition of cooking and eating together, later knowing as a child that he wanted to be a chef. At fourteen years old, he started his career working at various restaurants until entering the Culinary Arts Program at Johnson and Wales University in Rhode Island in 1978. Throughout a two–year American Culinary Federation apprenticeship at the Mobil four–star Swiss Chalet Restaurant, Chef DiGregorio gained a strong background in cooking classic continental cuisine. In 1982, he moved his career path to Chicago and joined the reopening staff at the 95th Restaurant as a saucier. After working several positions in the kitchen, DiGregorio took over as the 95th’s executive chef in March 1986. Under his leadership, the restaurant was named one of the top ten restaurants of the year by critic James Ward and earned many national industry awards. During his time with the 95th restaurant, Chef DiGregorio gained the attention of the international and national award-wining restaurant group, Lettuce Entertain You Enterprises. In 1992, he became a part of the Lettuce Entertain You family. As Executive Chef Partner of local River North Maggiano’s, he brought to Chicago the Italian tradition of family-style dining and a greater appreciation of classic, American-Italian cuisine making the restaurant a legendary Chicago favorite. In 2004, after taking a trip and dining throughout Italy with LEYE founder and Chairman Rich Melman, the team opened Osteria Via Stato in Chicago’s River North. Focusing on Italian-inspired dining that he experienced during his journey, the restaurant follows the Italian tradition of seasonal ingredients and local flavors. Osteria Via Stato’s simple and honest approach has made it a favorite mainstay for today’s epicureans—from neighborhood locals to award-winning chefs and winemakers throughout the world. In 2007, Chef DiGregorio and his team launched Pizzeria Via Stato, a Roman-style pizzeria featuring ingredient-driven tavern pizzas, salads and small plates. Chef DiGregorio continues to keep creativity and quality his top priorities for developing his ever-evolving, seasonally-driven menus. He seeks out and develops relationships with farmers, family-owned establishments and artisanal purveyors throughout the Midwest, assuring him the freshest, most innovative ingredients available. Chef DiGregorio has received numerous awards and accolades throughout his notable career. Of recent, his work’s inspiring and affable style has earned Osteria Via Stato recognition in Gourmet, Bon Appetite and Food & Wine magazines, as well as "Best Italian Restaurant," TimeOut Chicago; Best 25 Tastes of Chicago, Where Magazine Chicago. The restaurant has received Wine Spectator’s Award of Excellence, each year since its opening. However, more importantly, the restaurant has earned the embrace of the national food industry and Chicago community participating in various, prestigious culinary events such as Chicago’s Green City Market Chef’s BBQ and National Restaurant Association’s Restaurant Tour. Chef DiGregorio and his wife, Tiyang have three sons.

Osteria Via Stato

Executive Chef David DiGregorio delivers an authentic Italian dining experience inspired by his travels throughout the Italian countryside. Conveniently located in the heart of River North, Osteria Via Stato offers a selection of seasonal specialties including antipasti, salads, pastas and entrees using fresh, local ingredients from Midwestern farmers. Enjoy our famous Italian Dinner Party—which includes selections of antipasti, pasta, choice of main course and sides—for only $38.95 per person. Boasting a robust wine list of over 300 Italian wine labels—the perfect complement to the mouthwatering cuisine—Osteria Via Stato’s rustic, honest food and warm, welcoming atmosphere will transport you to Italy. For reservations or more information call 312-642-8450 or visit www.osteriaviastato.com.

Pizzeria Via Stato

Nestled within Osteria Via Stato, Executive Chef David DiGregorio’s popular Italian restaurant in River North known for it’s delicious, family-style menu, this cozy, Roman-style pizzeria highlights the same passion for market-fresh ingredients and features a selection of antipasti, salads and tavern-style pizzas with crispy, thin crusts and both artisanal and classic toppings. The bar/tavern features 300 Italian wines, local bottled and draft beers as well as an extensive selection of small plates. For reservations or more information call 312-642-8450 or visit www.osteriaviastato.com.

A self-proclaimed globetrotter, Djamila has lived for a decade in Asia and has returned to her hometown, Maputo, Mozambique's capital city, where she works as a content creator.

Dominique Heitz is a French-born chef, consultant, and cookbook author. Follow him on Instagram for his latest creations and work updates.

Donaldina Lugeumbiza is a talented writer based in Dar Es Salaam, Tanzania. She mostly covers food and lifestyle-related topics. She enjoys reading, true crime, and experimental cooking.

Dorota is a Slovak-Canadian freelance writer. She likes to write engaging and information-filled articles about lifestyle, arts, travel, and healthy living. As a graduate in socio-cultural Anthropology, she is also passionate about a wide range of topics in social issues, journalism, and contemporary geopolitical discourse.

Head chef Peter Doyle is regarded as one of the founding fathers of modern Australian cuisine and with sous chef, Alex Woolley, in the kitchen, is proud to have maintained est.’s three-hat status since 2004. “Peter Doyle not only cooks with his fingertips and hands but with all his senses – smell, taste – it’s as if he was an artist with a sensitive palate,” says Australia’s culinary high priestess, Margaret Fulton. Peter Doyle began his cooking career as an apprentice in 1972. Since then, he’s not only travelled the world but opened a series of highly regarded restaurants such as Cicada in Potts Point and Celsius in central Sydney. He has also been an in-demand guest chef, cooking at the Raffles and Ritz Carlton Millenia hotels in Singapore, the Lanesborough Hotel in London and on board Cunard’s QEII from Brisbane to Sydney. In 1991, he was appointed Australian consultant chef to American Northwest Airlines. Earning many accolades throughout his 30 year career including; American Express Restaurant Awards Hall of Fame three years running, Sydney Morning Herald Restaurant of the Year in 2006 and the Professional Excellence Award at the 2011 Sydney Morning Herald Good Food Guide Awards for training, inspiring and nurturing staff, by far the most honourable, supporting his passion for harmony and balance in the kitchen and on the plate. Food writers, other chefs and, of course, diners all agree that Peter has a unique way with food. In fact, Peter is referred to as a ‘homegrown legend’ and ‘an inspiration to the industry’. His trademark is contemporary Australian food, which is uncluttered, seasonally driven and executed with French-influenced precision.  

Restaurant Awards

2004 - 2012 Sydney Morning Herald Good Food Guide Awards, Three Hats 2004 - 2011 Australian Gourmet Traveller Restaurant Guide Awards, Three Stars 2011 Australian Gourmet Traveller Wine List of the Year, Three Goblets 2006 Sydney Morning Herald Good Food Guide Awards, Restaurant of the Year 2010 & 2011 Australian Hospitality Association Industry Awards, Best Restaurant 2011 Hotel and Accommodation Management Awards, Best Hotel Restaurant of the Year

Peter Doyle

2004 & 2011 Sydney Morning Herald Good Food Guide Awards, Professional Excellence Award

William Drabble, one of the UK’s most celebrated chefs, is head chef of the Michelin-starred Seven Park Place at St James’s Hotel and Club, London. Inspired at a young age by the Norfolk countryside and his grandmother’s stories of cooking in the big houses of Yorkshire during her days of service, Drabble embarked on his career as an unpaid kitchen porter at the tender age of 14. After catering school, he worked in the seaside town of Eastbourne, where the leisurely pace of life gave him the opportunity to fully immerse himself in all things gourmet. Following tours of duty at some of the UK’s most influential Michelin-starred hotels and restaurants including The Capital Hotel and Chez Nico, Drabble took up the role of sous chef to Tom Aikens at his former restaurant, the two Michelin-starred Pied à Terre. From there, he went on to become head chef at Michael Nook’s Country House Hotel in Grasmere earning a Michelin star within four months, at the age of only 26. Upon Gordon Ramsay’s departure, he settled in at London’s Aubergine, again winning a Michelin star in 1999, which he maintained for ten years until leaving in 2009. Already working at St James’s Hotel and Club as Food and Beverage Manager was former colleague, Christophe Thuilot of The Capital Hotel, and together they created the formidable team that, in January 2011, just over a year after joining the Hotel, enabled Drabble and Seven Park Place to be awarded a much coveted Michelin star and four AA Rosettes. Drabble oversees all aspects of dining at the Hotel, including afternoon tea, room service, private dining and the Hotel’s more informal dining space and sibling to Seven Park Place - William’s Bar & Bistro. At Seven Park Place, Drabble has created his own unique menu, influenced by classic French cuisine but made using the best local, seasonal British ingredients, which are at the heart of his sublime cooking. Like any great chef, Drabble has his signature favourites such as poached lobster tail with cauliflower purée and lobster butter sauce; best end of Lune Valley lamb with garlic puree and rosemary jus; marinated hand-dived scallops with Dorset crab and blood orange; braised stuffed oxtail, celeriac mash, wild mushrooms and bone marrow and assiette of wild Cumbrian rabbit with sweet pickled carrots. Drabble, a confident yet humble chef, enjoys life in the kitchen with his talented team creating fresh new seasonal dishes and menus. Depending on the season, a personal favourite of his is either a rustic Cassoulet, Cote de Beouf on a BBQ or grilled langoustines. During his spare time, Drabble enjoys spending quality time with his family, walking, reading, and is an unashamedly big Liverpool FC fan.

Edmunds Imša is an experienced Latvian editor, who has served as an Editor-in-Chief for several Latvian publications.

Ele Troise is a veteran in the food industry with over 30 years of experience in restaurant development, sales and consulting in Melbourne. He is currently running Sassy.x, a highly successful fusion-type restaurant located in Melbourne.

I simply love cooking and talking about food and recipes so much so that I dropped my successful corporate advertising career five years ago to become a full-time food blogger. And I couldn't be happier. What excites me? Sharing flavors that transport me back to my childhood, using the tricks I learned from my mom for preparing treats, and experimenting with new ingredients while exploring the forgotten corners of local (and beyond) gastronomy.

Ella Moore is a freelance travel writer and travel blogger based in London, UK. She loves to explore new destinations through their food, one bite at a time. When she's not on the road, you can find Ella in the kitchen trying out new vegetarian recipes.

Ellen Pashley is a Tanzania-based writer. She loves coffee, hiking and sharing about the beautiful nation she now calls home. Ellen previously lived and worked in Stone Town, Zanzibar, which sparked an obsession with Zanzibar spiced coffee and sugar-coated kalimati.

Having lived and studied for four years in Missouri, Ellie Epperson has fallen in love with the local cuisine. Ellie has a B.A. from the Washington University in St. Louis and she is a young and dynamic writer specializing in travel and lifestyle content.

Chef Graham Elliot is a “Navy brat” who has traveled the world and all 50 states. He’s a creative culinary wizard with an innate ability to successfully juxtapose four-star cuisine with humor, wit and out-of-the-box artistry. At age 27, he became the youngest “Four Star Chef ” in any major U.S. city and was named a Food & Wine magazine “Best New Chef ” in 2004. In recent years, he has accrued several prestigious accolades, including multiple James Beard Foundation nominations as well as being named one of Crain’s Chicago Business’ list of “40 Under Forty”. In 2008, Graham opened the aptly named Graham Elliot, a restaurant that would not only bear his name but become an extension of his passionate personality, embodying his core belief that cooking is an artistic, creative outlet. Since opening its doors, the restaurant has hypnotized the city of Chicago, garnering one Michelin star in 2011 and a second in 2012. In addition to major celebrities who regularly frequent Graham Elliot, the restaurant recently hosted President Obama’s birthday dinner with such guests as Oprah Winfrey in attendance. In 2012, Chef Graham Elliot opened his third Chicago restaurant, Graham Elliot Bistro, offering a seasonally-focused menu, using Old World techniques with three ingredients or less per dish. Located in the “West Loop” of Chicago’s fabled Randolph Street, the bistro relies on local farmers and markets and does as little to the product as possible. Dinner and brunch are served, and an outdoor patio provides additional seating in the summertime. Graham is currently exploring future restaurant opportunities in LA and Vegas, allowing him to expand his creative concepts to the West Coast. He is also working on his first solo cookbook, expected to hit shelves in 2014. In addition to appearing on “Iron Chef ” and two seasons of the popular show “Top Chef Masters,” Graham co-stars alongside Gordon Ramsay and Joe Bastianich in FOX series “MasterChef,” now in its fourth season, and “Junior Master Chef ”. He will also host Spike TV's new reality show "Covert Kitchens". Graham, a singer and guitarist in his own right, is the Culinary Director of Lollaplooza where he helps set up ChowTown with the best chefs and restaurants Chicago has to offer. Graham has been a regular on such programs as “Access Hollywood”, “Nightline”, “Bizarre Foods” and “The Today Show” among others. When he’s not traveling the globe in search of gastronomic inspiration, he resides in Chicago with his wife and business partner, Allie, and his three children, Mylo, Conrad and Jedediah.

Otieno Elvis Nakhungu is based in Nairobi, Kenya and holds a BSc. degree in Hospitality and Tourism Management from Kenyatta University.  He is currently pursuing a postgraduate master’s degree in Hospitality Management. Otieno has worked as a cook in Nairobi for some of the top luxury hotel operators such as the  Movenpick Hotels, Kempinski, and Radisson Hotel.

Trained as an executive assistant and turned into a freelance writer and virtual assistant, Emma is based in Abidjan, Ivory Coast, and has lived there since 1984.

Emmanuel Oyibo is a Nigerian writer and poet who believes the world can be a better place if we take attitude. Emmanuel is a graduate of Biochemistry and lives in Uyo, Nigeria.

With over a decade of experience in restaurants across London, Stephen Englefield is currently Head Chef at the acclaimed ETM group venue, The Jugged Hare in the City, located between Chiswell Street and Silk Street. Having begun his culinary career as a Pastry Chef at Mayfair’s La Rascasse, Stephen quickly jumped up the ladder and was promoted to Head Chef within his first year of service. From there, Stephen cemented his experience running kitchens at Bradley’s in Swiss Cottage, Gallery restaurant in Hendon and two AA rosette The Chancery restaurant in central London over the past ten years.

Enni is a freelance writer from Finland. She studied social services and early childhood education. However, the travel bug bit her a few years ago and now she spends her life traveling around the world. She loves trying new foods and spending time outdoors. She is also crazy about football - whether it’s playing or watching. She is super lucky to have been able to include her passions as a part of her work.

The European Commission has published an exciting cookbook that contains over a dozen recipes from 21 green European cities. The book is titled Great Food from European Green Cities and besides recipes, it contains inspiring stories about ‘green’ urban transformation and food waste reduction. All recipes published with the permission of the European Commission.

Evelina Bogdiun is a Lithuanian copywriter based in Vilnius, Lithuania's beautiful capital city. Evelina likes to write about food, travel and fitness. She has an MSc focused in Digital Marketing from the Vilnius University and speaks four languages: English, Lithuanian, Polish and Russian.

Head Chef Michael has worked at The Laughing Gravy since its inception. He has more than 20 years experience working in some of the top kitchens across the Capital. From North London, Michael has always had a passion for cooking, which he credits to his family. After leaving college he worked in catering companies before honing his skills and finding his true calling when he joined The Ivy. Michael has worked at some of London’s top restaurants including Review (now Skylon), Caprice, Bluebird Café and Brown’s Hotel. He has taken inspiration from the chefs he has worked under, who include the likes of Mark Hix and John Torode.

Faith is an Ugandan writer and English teacher. She has a B.A. in English Literature from the Makerere University and loves to read and write just about anything.

Fama is a Senegalese writer and a Sociology student at the Université Cheikh Anta Diop in Dakar, Senegal.

Farah is an Afghan writer who is currently based in Karachi, Pakistan. She has a B.A. in Economics from the University of Karachi and a M.A. in Journalism from the same University of Karachi. She loves food and trying out new recipes, and has experimented with different ingredients and flavours since high school.

Fatoumatta Bojang is a 23-year old Gambian student living in Bakau, a town on the Atlantic coast of Gambia. She studies Law and also does freelance writing to support her studies.

With a keen eye for art and the taste buds of a true foodie, Felicia has always been in love with the luxurious side of life: from designer-signed items, trendy and classical restaurants, to state of the art fragrances and fabulous getaways. A freelance writer ‘by trade’, her background lies in publishing, being now one of our contributors.

Felix Rice is the Culinary Director at CxRA, a custom caterer based in Manhattan, New York. Felix has an AAS in Culinary Arts and Restaurant Management from the New York Restaurant School and has over 20 years of experience in the culinary industry.

Matteo Ferrantino, originally from Southern Italy, has been in Portugal for eight years, His journey here took him throughout Europe, working in some of the best restaurants and learning from the very best Chefs. Matteo worked in Spain most of the time, but also in Germany, Great Britain and in the unique and outstanding Hangar 7, in Austria, where he worked together with patron Chef Eckart Witzigmann, who was awarded the title of Chef of the Century by Gault Millau. Since 2017 he has owned BIANC, his new restaurant concept. A career which has seen him rise through the ranks to finally create his own culinary venture. Set within the modern surroundings of Am Sandtorpark, on the edge of the Elbe River in the HafenCity quarters of Hamburg, BIANC pays tribute to the chef’s signature contemporary cuisine. His vision translates into unique, colourful dishes, which bring to mind the azure waters and the warm summer evenings of the Mediterranean. Matteo Ferrantino is currently seen as a rising star of fine cuisine. Not only thanks to having worked alongside big names in the world of gastronomy, starting with Roland .Trettl (Ikarus), Jean-Georges Vongerichten (New York), David Thompson (best Thai food worldwide), Dieter Koschina (Restaurant Vila Joya) and many other renown Chefs, but also and especially due to his talent and his strong culinary ‘vision’. Speaking of his relationship with Dieter Koschina, he says “We are like bread & butter, we work very well together and compliment each other.” Matteo’s style of cuisine is modern and innovative, however, he is very much influenced by traditional recipes he has learnt throughout the years and recipes from friends, colleagues and his vast collection of books. Matteo likes to cook fusing quality oils, herbs and fruits. Matteo is a perfectionist that strives for the perfect taste and presentation.

Feyza is a professional chef, food stylist and food photographer based in Istanbul, Turkey. She has a B.A. in Gastronomy and Culinary Arts from the Yeditepe University in Istanbul. She loves to write, develop recipes and generally create content around food & cultural experiences. As an avid traveler, she loves experiencing new cultures and cuisines. She loves to cook with locally sourced ingredients and is eager to introduce the lesser-known tastes of Turkish and Middle Eastern cuisine to the world.

Passionate private chef, based in London, UK, focused on organic ingredients. She loves mixing different tastes together with some amazing results. You can follow her on Instagram, where she wows her fans with her newest creations.

Food24_skg is a foodie platform based in Thessaloniki, Greece and founded by Pastry Chef Eleni Grouna and Chef Alexandros Chatzigiannakis. Check out their Instagram page to discover many delicious culinary creations.

Born in Rome in 1990, Francisco is the Head Chef at Social by Heinz Beck in Dubai. In spite of his young age, Francisco can already count on a fantastic culinary career with gigs at Giuda Ballerino, Il Convivio Troiani, Hosteria dell’Orso, as well as the famous La Pergola and is now in Dubai at Social by Heinz Beck.

Björn Freitag was born in 1973. Since 1997 he has run the Goldener Anker’ restaurant in Dorsten, Germany. After his apprenticeship he worked in Ente in Lehel’ restaurant in Wiesbaden and Brückenkeller’ restaurant in Frankfurt. He has different Tv shows such as; Der Vorkoster’‚ Einfach & köstlich’ as well as, Und es schmeckt doch’. On top of that, he hosts the famous TV show‚ Die Küchenschlacht’.

Sarah French has been captivating the magical powers of food for almost two decades, electrifying palettes with simple, inspired food pleasures that you have never tasted before whilst sending you wild with passion. Prior to launching her boutique catering company Sarah has spent many years working her prowess skills at a range of Sydney's “Hot” restaurants such as Astral, Sean’s Kitchen and Mezzaluna. Exotic world destinations have also been Sarah’s playground for many years, extensively extracting different cultural influences, flavours and cooking techniques, working aboard luxury Nuevo Rich "Mega Yachts" in Australia, New Zealand, Monte Carlo and Europe and still finding the time to teach locals new culinary skills in the Indian Himalayas. Today you will find this young vibrant chef at numerous savvy soirées working the floor with her team like Fred Astaire and Ginger Rogers. Rest assured that Sarah and her internationally trained team will be cooking up a storm and sending you wild with passion for their unique and creative cuisine. Welcome to world of Sarah French Bespoke Food Couture.

Clive Fretwell is the executive chef at Brasserie Bar Co., comprising Brasserie Blanc and The White Brasserie Company. Clive began his post-graduate career at the Hotel Jarl in Norway, honing the art of cooking with game, before moving to Michelin-starred Hotel Richmond Geneva in Switzerland cutting his teeth in the hotel’s kitchen. From here he spent the next 13 years working for acclaimed chef, Raymond Blanc at his two Michelin star Oxfordshire restaurant and hotel, Le Manoir aux Quat’Saisons. Whilst working with Raymond, Clive quickly progressed up the ranks from commis de cuisine to chef de cuisine, polishing his skills and developing an impressive repertoire of recipes. He then moved to Nico Central in Manchester, working as its head chef before becoming executive chef at Japanese restaurant group Itsu for four years in 1997. Clive’s natural flair for French food led to his next step as Brasserie Bar Co.’s executive chef working alongside his old mentor Raymond Blanc in 2002. At Brasserie Bar Co. Clive has been charged with supervising menu development, food costing, a new training programme and new site openings. He has overseen Brasserie Blanc’s expansion to an 18-strong group and, having already successfully launched five pubs, will oversee the rollout of up to 20 over the next three years for The White Brasserie Company. Day-to-day Clive works closely with the head chefs to create a seasonal quarterly changing menu filled with authentic French dishes, with British classics added on the menus at The White Brasserie pubs. Signature dishes include pan-fried morteau sausage, ‘six hour’ beef short-rib and Scottish rope-grown mussels to name but a few. Clive is also in charge of discovering the next great protégé, which he does though his effective training programme and individual development courses for staff.

Celebrity Chef Giorgos Tsoulis specializes in modern Mediterranean cuisine and his recipes are widely appreciated not just in Greece and Cyprus but also around the world. He has been the executive chef of numerous successful Greek restaurants, while at the same time hosting many popular culinary TV shows in Greece and Cyprus. Giorgos Tsoulis is passionate about educating his fans in more sustainable and healthy cooking and eating while making the most of the flavors of the ingredients. As sustainable cuisine ambassador for WWF Hellas, he plays a key role in cooking activations that relate to the European #Eat4Change program, as well as the #Farm2Fork program.

Georgia Arkell is an Italian writer and translator, born in a small town on the Tuscan coast, where she lived for almost 20 years. She has a B.A. in History and French Studies from the Oxford Brookes University in Oxford, England. She graduated in 2019 with a First Class honours and later moved to Barcelona to work as a translator for multiple leading European brands in the Fashion and Jewelry industry. She is now working as a freelance translator and writer covering multiple verticals from literature and gastronomy to marketing.

After a late start in cooking, in Tony’s hometown of Newcastle upon Tyne, UK Tony moved to London and after a brief spell at the Intercontinental Hotel, he took a job at the now eponymous restaurant Coast (UK), under the watchful eye of Stephen Terry. Tony Stayed there for 3 and a half years and considers this, his formal apprenticeship. It was during this time at Coast that Tony met and worked with many of today’s most influential chefs of English cooking today - namely Mark Sargeant, Hywell Jones and more notably Jason Atherton. Tony then spent a year overseas, working in New York (Restaurant Aureole with Charlie Palmer) and Australia (Quay Restaurant with Guillaume Brahimi). Tony then returned to London to help Stephen Terry and Jason Atherton open ‘Frith Street Restaurant’. The following 5 years were spent working with Jason Atherton in all of his early restaurants. This then lead Tony into the ranks of Gordon Ramsay’s restaurants, working at Royal Hospital Road initially, before heading off to Dubai to open the first Gordon Ramsay restaurant overseas called Verre. Soon, the Australian shores were calling Tony and he left Dubai to take over the head chef position at Marque Restaurant, in Sydney. Tony was there for the two years leading up to the restaurant receiving 3 chefs hats and then moved on as head chef at the ‘Four in Hand’ in Paddington were he was awarded 1 chefs hat. Tony then spent the next 5 years at Astral Restaurant in Star City casino were he was head chef for 3 years, receiving 1 chefs hat, and Sean’s Kitchen for 2 years and operated as Sean Connolly’s right hand man. In his time with Sean, Tony was responsible for the organizing and running of many high level functions as well as the day-to-day running of the restaurants.

A local Dorset boy, James Golding left his home at just 16 to pursue his culinary dreams. It was whilst still a student on the Specialised Chef course run by The Academy of Culinary Arts (formerly Académie de Culinaire de France) at Bournemouth College that James was handpicked as a trainee by none other than The Savoy Group. Within three years he had completed all sections at the Savoy and had a firm grasp of classical French cooking. In 1998 James was offered the position of Chef de Partie at Le Caprice working under Mark Hix and later Elliot Ketley. James stayed at Le Caprice until 2001 when Head Chef Tim Hughes offered him a new position at the seafood restaurant J Sheekeys. By 2005 he had progressed to Sous Chef, helping to restore the restaurant to its former glory and honing his own skills as well as learning how to motivate and train junior members of staff. It was these leadership qualities that Elliot Ketley drew heavily upon when he placed James in charge of the 6th floor restaurant at Soho House New York. Whilst on the other side of the pond James also took a two week sabbatical to lend his talents to the exclusive members’ only Oscar party that Soho House Hollywood hosts annually in LA. In 2006 James returned to his home on the south coast as both a seasoned chef and new father. His work began to be increasingly inspired by the region and its unique produce, from both forest and sea. James sought out and supported small producers and local butchers and became a passionate advocate of provenance and seasonality, all of which he brought to bear as Head Chef at Harbour Heights in Sandbanks. In 2009 he was brought on board by Robin Hutson to launch Simply at Whitley Ridge, Brockenhurst, after the hotel was bought by the Lime Wood Group. Here James focussed on creating simple yet mouth-watering dishes using the best local produce, from local crab and free-range Hampshire pork through to New Forest biscotti and delicious local jams and honey. Now as Head Chef at THE PIG, James brings all his creativity to bear on a menu which once again is based on the finest and freshest seasonal ingredients that are produced sustainably and locally.

Chicago's Publican Restaurant Chef de Cuisine Cosmo Goss and Executive Chef Paul Kahan have developed a network of purveyors to supply the Publican restaurant with hand-selected and sustainably-raised fish, seafood and pork. Rustic dishes anchor the menu. Portrait by: Marc Hauser

Head Chef of the Stokehouse City Restaurant, Ollie Gould, has been part of the Stokehouse ‘family’ for ten years. He was appointed to the helm of the kitchen at the Stokehouse in St Kilda in 2009, at just 26 years of age and continues to seamlessly lead his team in the city. It was the adrenalin rush of a busy service as a teenager that got Ollie hooked on cooking while he juggled full time employment with his VCE, before finessing his culinary skills at William Angliss. Ollie’s talent and professionalism has played an integral role in continuing the Stokehouse’s outstanding reputation and has earned him numerous awards including the coveted Young Chef of the Year in The Age Good Food Guide 2014 awards. Clearly cementing his position as an up and coming influential Australian chef, Oliver debuted on series six of MasterChef in 2014 and has been invited to represent the Stokehouse in several internationally recognised Australian food festivals, such as Melbourne Food and Wine Festival, the Noosa International Food and Wine Festival and Margaret River Gourmet Escape. Oliver’s signature style is centered around using the highest quality produce to create uncomplicated, seasonally-driven dishes that appeal to both the gourmet and casual diner.

A native Californian, Rachel has worked in professional kitchens since she was 13. While studying abroad in Italy, she travelled and cooked in Lombardy, Venice, Lake Como & Provence. Earning her Masters in Art History and a love for Mediterranean cuisine.

“I am a purist at heart. I adore food and nothing brings me greater joy than sharing my passion for Italian cuisine. Very simply, I pour my heart and soul into the dishes I create and enjoy relaying my love for food to other people.” Suzette Gresham, Acquerello’s co-owner and Executive Chef, has had a profound impact on the culinary world over the course of her over 35 years in the kitchen. Her career is one that has been punctuated by numerous awards and accolades from both local and international institutions. In 1980, she was the first female apprentice to be on the U.S. Culinary Olympic team, returning as an individual competitor 4 years later, and taking home the bronze metal. She holds the coveted Antonin Careme award, and was honored to become the first Junior Member of the ACF, later being voted to the Board of Directors for three terms. Acquerello has held a spot every year on Michael Bauer’s Top 100 Bay Area Restaurant List since it’s inception 19 years ago. The restaurant has received a Michelin star every year since 2007 until 2014 when it was awarded a second star. Gresham is only the third woman in the U.S. to hold that title. While these prestigious achievements are a source of pride for Gresham, they are not the driving force behind her career, food – above all else is what keeps her in the kitchen. Gresham produces more than just meals at Acquerello, she and her team provide experiences for the diner that are emblematic of what they could expect in Italy. She does this through her dedication to elevated hospitality, the execution of soulful and thoughtful dishes, and a mission to educate and inspire all those who come through the door. “Materia prima”, or quality ingredients, along with seasonality, tradition, and philosophy are the driving forces behind Gresham’s style. She believes that Italian cuisine has a timelessness that doesn’t rely on trends. She remains current, however, by listening to diners, maintaining an awareness of her marketplace, and revitalizing forgotten classics through interpretive applications. Just as ingredients have been a pillar in her cooking, education has been a hallmark in her legacy. Gresham strives to make Acquerello all about opportunity. Her tenacious attitude, sincerity, undeniable skill, and constant appetite for knowledge are what helped her rise through the ranks. She didn’t realize she was a pioneer at the time; she just wanted to learn and progress in her career. Gresham has made her mark in the industry by highlighting the importance of culinary fundamentals in her team, stressing the importance of where you begin as a chef. It is with this philosophy in mind that Gresham has successfully passed 63 interns through her kitchen in the 26 years of Acquerello’s existence. It is her belief that without a strong foundation, in the long run you will short change yourself because of what you don’t know. It becomes exponentially harder to create new, bold flavor profiles or interpret the classics if you don’t first understand why techniques came to be, how traditions were started, and what role ingredients play in the regions from which they hail. “If you love your craft, it is your duty to learn all you can and then share that knowledge with the next generation. I relate to other chefs young and old – at the end of the day we are all just cooks.” Accolades:

• * Bronze Metal, U.S. Culinary Olympic team, 1890- First female
• * Antonin Careme Metal, Awarded by American Culinary Federation
• * Top 100 Bay Area Restaurants, San Francisco Chronicle since inception 1996 (19 years)
• * Nominee, Outstanding Restaurant, James Beard Foundation (2015)
• * One Michelin Star since first Bay Area Guide in 2007
• * Two Michelin Stars, 2015- 3rd Female Chef in US to receive

Based in Aruba, Guus is a digital marketeer working at one of the leading online marketing agencies in the Caribbean. He has a B.A. in Business Administration with a minor in Marketing & Management. Besides online marketing, his passions are photography, traveling and food. You will see Guus at his happiest when he gets to combine all of them.

Habibah is a content writer and editor based in Saint Vincent and the Grenadines who loves cooking and trying out new recipes.

Hami Sharafi is a chef, food blogger, and Persian food ambassador. Hami runs a blog under the name I got it from my maman, where he shares some incredibly enticing Iranian recipes. Check out our interview with Hami to learn more about his blog and Persian cuisine.

Hamza Yormamadov is a freelance journalist based in Dushanbe, Tajikistan. He loves to write about food, nature, people, and traditions. He thinks that the practice of reading has not changed fundamentally, in spite of new gadgets and the internet taking over hardcover books and printed newspapers. People still want to read something interesting and he wants to entertain his readers with interesting stories and facts.

Ryan began his career in professional kitchens in 1999 at the famed Rubicon Restaurant in San Francisco, owned and operated by Drew Nieporent of Myriad Restaurant Group. He quickly climbed the ranks in the kitchen, and in 2001 Ryan took the reins of his first restaurant, Rustique Bistro, in Aspen. In less than a year, Rustique was named among Esquire Magazine’s Best New Restaurants. Ryan left to assume the head chef role for James Beard Award Winner Chef Mark Miller at the Coyote Café in Santa Fe. In 2003, Ryan returned to work for the Myriad Group on Martha’s Vineyard where he earned himself a Rising Star James Beard Nomination. And, as the founder of New England’s second Slow Food Chapter promoting the island’s farmers and fishermen, Ryan was named alongside Alice Waters as one of the ‘Most Sustainable Chefs in America.’ Ryan returned to Aspen in 2005, to The Little Nell Hotel. Furthering his sustainability record, he founded Rendezvous Organic Farm, spawning a market for locally grown pork, lamb, chicken, cheese, charcuterie and heirloom Italian produce previously unavailable in the U.S. Armed with these ingredients and intel gained from annual trips to Italy to master the art of pasta, Ryan developed the style in the kitchen that he exhibits today – handmade, soulful cuisine. Ryan was nominated four times from 2008-2011 as ‘Best Chef, Southwest’ by the James Beard Foundation for his work at The Little Nell. When Ryan moved to NYC, he put his creative entrepreneurship and ambition to work and opened his first restaurant - Charlie Bird - in June 2013, with Sommelier Robert Bohr. Ryan and Robert built their careers in fine-dining establishments and combined their passion for the highest quality food, wine, and service into a more approachable environment, creating a new type of dining experience and appealing to a new generation of diners. Charlie Bird's Italian-inspired menu showcases Ryan’s inventive culinary style balancing flavors and textures; it became an instant classic receiving wide acclaim including Two Stars and Critics Pick by NY Magazine, Restaurant of the Year by Eater and The Infatuation, and one of the Best Restaurants in NYC by Condé Nast Traveler. In February 2016, Ryan opened Pasquale Jones, with partners Robert Bohr and Wine Director Grant Reynolds; together they launched The Delicious Hospitality Group. The Pasquale Jones experience features wood-fired food in a beautiful, comfortable space while maintaining the team’s high level of hospitality standards. Pasquale Jones rounded out its opening year as a media favorite, winning accolades from The New York Times’ Pete Wells, who named the Clam Pizza one of the “Top 10 Dishes of 2016”; Eater awarded the restaurant one of its coveted “Best New Restaurant” titles; and The Infatuation placed Pasquale Jones at the top of its “Best New NYC Restaurants of 2016” list. The Delicious Hospitality Group continues to thoughtfully expand their offerings, most recently with their multi-experience venture in Hudson Yards neighborhood including a restaurant with private dining and bar called Legacy Records and Easy Victor café.

Paul was a personal chef to exclusive clients in Sydney, Australia and worked at every level of professional kitchens, from the deep fryer in a local burger joint to Head Chef in five-star hotels. Born in the Netherlands, Paul moved to Canada at a very young age. Experience with traditional European meals at home and the diverse multicultural influence of Canadian cuisine gave him a great appreciation for different culinary styles. His recipes emphasize natural, uncomplicated flavors and fresh ingredients, inspired by Mediterranean and Southeast Asian cuisines. Paul is also the founder of Nest of Chef, though he is no longer affiliated with the magazine.

Fergus Henderson was born in London in 1963. He attended King Alfred School and went on to train as an architect. It was during this period that he started cooking seriously. Whilst studying at the Architectural Association, he took a job at Smith’s Restaurant in Covent Garden and thus began his career as a chef. Fergus received an MBE in 2005 for his services to gastronomy and was awarded his first Michelin Star in 2009 for his restaurant St. JOHN in Smithfield. As well as running both St. JOHN Bar and Restaurant and St. JOHN Bread and Wine in Spitalfields, in April 2011 he opened the doors to his first hotel, the St. JOHN Hotel in London’s Chinatown. Kitchens: 2011 – The opening of St. JOHN Hotel. 2003 – The opening of St. JOHN’s offspring, St. JOHN Bread and Wine. 2001 – Fergus and Trevor set up HG Wines. 1994 – The opening of St. JOHN Bar and Restaurant, with Jon Spiteri and Trevor Gulliver. 1990 – The French House Dining Room, with Margot Henderson and Jon Spiteri. 1988 – The Globe in Notting Hill. 1987 – Smith’s Restaurant in Covent Garden. 1986 – 17 Mercer Street in Covent Garden.   Books: 2007 – “Beyond Nose to Tail: A Kind of British Cooking Part II” published by Bloomsbury. To buy this book click the "Books" link below. 2006 – “How I learnt to cook” published by Bloomsbury. 2004 – “The Whole Beast”, the American re-issue of “Nose to Tail Eating”. 2004 – “Nose to Tail Eating: A Kind of British Cooking” re-published by Bloomsbury in the UK with a new introduction by Anthony Bourdain, in line with St. JOHN’s 10th Anniversary. To buy this book click the "Books" link below. 2004 – “Don’t try this at Home” published by Bloomsbury. 1999 – “Nose to Tail Eating: A Kind of British Cooking”, published by McMillan. To buy this book click the "Books" link below.   Awards: 2009 – Outstanding Achievement Award by The Observer Food Monthly. 2009 – Global Gastronomy Award by the Sweden-based White Guide. 2005 – Fergus received an MBE. 1999 – Andre Simon Award.   Photo of Fergus by Patricia Niven

Henzo is an Egyptian writer who lives is Oman. Henzo is an avid traveler who wanders regularly in between the Asian and African continents. Henzo loves to write fictional novels or cover adventure travel and cuisine for various magazines.

Bruce Hill arrived in San Francisco in 1984 on a motorcycle. His great-grandfather made a similar cross-country trek in 1907, with his young family in tow, to realize his dream of being an inventor. Little did Hill know at the time of his two-wheeled adventure that he, too, would realize a similar dream once making the Bay Area his home. Growing up in Washington D.C., Hill’s first job in high school was in the kitchen of a local hospital, but it wasn’t until he went on a vacation to Europe with his grandmother at the age of 15 that he had what he calls his first “cooking epiphany.” While they were travelling around Switzerland and Italy, Hill kept finding himself in conversations with young, passionate apprentice chefs, and he realized that he wanted a life dedicated to learning about food and discovering new cooking techniques. After graduating from high school, Hill enjoyed a short stint cooking in New Mexico before returning to D.C. where he worked for a year and a half at the popular Georgetown Bar and Grill. While there, Hill researched America’s up-and-coming restaurant scene by reading Gourmet magazine, which is where he first learned about a famous restaurant in San Francisco called Stars from Chef Jeremiah Tower.  He realized that in order to succeed in his career he needed to live in a city with an impressive food scene, so he decided to ride his motorcycle to San Francisco. Two weeks later, Hill was a prep-cook at Stars, the most sought-after kitchen for prospective chefs in The City. In nine months he became a sous chef, and for the next three years he worked at this culinary hotspot, which served more than 400 covers a night. After parting ways with Stars, Hill worked in some of the Bay Area’s most groundbreaking restaurants including the opening of Aqua in 1990 and bringing Oritalia to fame in 1993. In 1997 Hill transformed the Waterfront Restaurant, receiving a Rising Star Chef award by Wine Spectator magazine. In 2000, Hill met the partners behind Real Restaurants, Bill Higgins and Bill Upson, and was brought on board to help run the kitchen at Fog City Diner. In 2002, Hill began working at Bix, where he revived the restaurant as a partner and executive chef and helped Bix garner its first three-star review from the San Francisco Chronicle. In 2005, Hill opened Picco, which quickly became a top Marin County restaurant, as well as Pizzeria Picco, which earned multiple top honors, including Zagat’s award for Best Pizzeria in California in 2012. In 2010, Hill opened Zero Zero in San Francisco, followed by FOG CITY in 2013, where he was able to proudly customize every aspect of the kitchen himself. During Hill’s years at Bix, he invented a culinary tool called the Chef’s Press – a weight-adjustable tool that allows food to cook faster and more evenly, which he patented in 2007. Due to the incredibly small kitchen at Bix, and Hill’s knowledge that every second counts when the restaurant is full, the Chef’s Press was born out of pure necessity. Today it is used across the U.S. and is an essential cooking tool for countless chefs. An inventor at heart, Hill believes there is always something new to discover and ways of expressing creativity through food. At FOG CITY, Hill’s menu is an eclectic balance of this creativity combined with classic San Franciscan cuisine and local products. With his great-grandfather securing multiple photography-related patents in the Bay Area, Hill feels a strong patriotism towards and connection to San Francisco and is excited to make FOG CITY an important example of what the city has to offer. When he isn’t inventing culinary devices or running the kitchen at FOG CITY, Hill enjoys trying new Bay Area restaurants with his wife or relaxing on a beach in Hawaii.   Portrait by: Heimo Schmidt

Winner of the 2009 James Beard Award for Best Chef Northwest, Maria Hines has been turning heads and palates on the national culinary scene since she took the helm at Earth & Ocean in 2003. In 2005, she was named one of Food & Wine Magazine’s 10 Best New Chefs. Maria opened her own restaurant, Tilth, in September 2006, which remains among the top culinary destinations in the region. In 2008, the New York Times named Tilth one of the top-10 best new restaurants in the country. She appeared on the Food Network: Iron Chef America and won the “Battle of Pacific Cod” in 2010. Maria opened her second restaurant, Golden Beetle, in early 2011, offering Mediterranean cuisine. Inspired again by the sun-drenched cuisine of the Mediterranean, Maria opened Agrodolce in 2012 with a focus on Southern Italian and Sicilian food and wine. With her dedication to locally organic unwavering, she now has three restaurants with the highly esteemed organic certification from Oregon Tilth. Maria donates her time to organic and sustainable food sourcing as well as being a leader in the restaurant community. She has served as president of Seattle Chefs Collaborative, a committee member for National Chefs Collaborative, and is currently a board member of the PCC Farmland Trust and founding member of Seattle Restaurant Week. In 2012 she attended the James Beard Chefs Boot Camp for Policy and Change. Most recently, she received the honor of being inducted into the first American Chef Corps by the U.S. Department of State. Raised in Bowling Green, Ohio, Maria’s interest in food began at an early age with creativity and imagination as the driving forces for her to seek out new and different ways to cook. After receiving her A.S. degree in Culinary Arts, Maria sought out many opportunities to learn more styles of cooking and working with different ingredients. Her stints took her from California to New York to France to Seattle and then back to the East Coast before she returned back to one of her favorite places on earth — the Northwest. It was in Seattle and the Northwest that she fell in love with the ingredients and culinary resources available. With a long-standing commitment to using seasonal and organic Northwest products, her dedication and passion has led Maria to receive numerous awards and accolades for cooking. Maria blends together this passion with new American cuisine at Tilth, Mediterranean influences at Golden Beetle, and most recently, Southern Italian and Sicilian fare at Agrodolce.

Celebrated chef and food writer Mark Hix is known for his original take on British gastronomy, after 17 years working in the industry, he opened his first restaurant in 2008 - the distinguished Hix Oyster & Chop House in Smithfield, and has since opened a further five establishments including Hix Oyster & Fish House in Lyme Regis, the award-winning Mark's Bar, and HIX Belgravia, which opened in February 2012. He is frequently lauded as one of London’s most eminent restaurateurs with an unrivalled knowledge of ingredients with provenance. Mark has a monthly column in Esquire, a weekly column in The Independent, and is the author of a number of cookbooks on British cuisine.   Mark's portrait by Jason Lowe. http://www.restaurantsetcltd.co.uk/markhix/33/

Jacob Holmström was born and raised in the small city of Halmstad on the west coast of Sweden. The year Jacob was born, his father opened his restaurant called Stefan Holmström. Naturally, Jacob was practically raised at the restaurant. He went to the restaurant school in Halmstad and also worked at his father’s restaurant. After finishing his schooling, he spent a year in Gothenburg at a restaurant called Linnéa, that’s were he first met Anton, with whom he now runs Gastrologik. When the restaurant was closed for the summer he spent that semester working on a small Relais & Châteaux place in Torekov, which is a little bit like Biaritz but in Sweden. After Linnéa, he spent two years in Oslo, working for Eyvind Hellström at his restaurant, Bagatelle, which back then was a two Michelin starred restaurant. This was a really important time for him. It was his first time working at Michelin starred restaurant, a place where he got to work with top quality fish and shellfish. After two years at Bagatelle, working with everything from garde manger to fish and meat station, he felt a need to move on, and France was the natural choice. He went to France and Paris in spring 2005, with nothing but a few of his belongings. He soon found an apartment and started to look for work at all the great establishments but nothing really paid off. Then he got in touch with Pascal Barbot through a friend who was working at Lástrance. Pascal arranged for him to start as a commis in the kitchen, and, within two months, he got promoted as a chef de partie. He stayed at Astrance for two years and in the last year, when Shuzu who now runs Quentessence in Tokyo left; he started working as a second in the kitchen. In January 2007, the restaurant earned its third Michelin star and Jacob stayed with them until April that year. Post his stint in Paris, he moved back home to Sweden but to Stockholm this time around. Here he started working with Mathias Dahlgren during the opening of his restaurant, Mathias Dahlgren. He worked there as a sous chef until April 2011 and in June 2011, he and Anton took over a small restaurant in Stockholm. They renovated the place and opened the restaurant, Gastrologik, on October 27th, 2011. In 2013 they got their first star in the Guide Michelin. His time in France and later with Pascal, at Lástrance, was probably the time that influenced him the most. Pascal’s techniques, his, sometimes, unusual ways of cooking and his way of treating all produce equal- everything from a carrot to a truffle was treated with the same respect- is something that has shaped Jacob as a chef. He would like a to create a similar atmosphere at Gastrologik as that of Pascal and Christoph’s small restaurant on rue Beethoven. What he misses the most about France, is their great understanding about producers and produce, in Sweden, people sometimes forget that everything they eat comes from someone, somewhere. While in France, people seem to have a good understanding of what they put in their mouths. At Gastrologik, they try to work only with the supply of their producers and not by creating the demand that chefs sometimes do. For example, if they had a traditional menu with turbot on the menu, then they would have to buy turbot every day of the week regardless of the quantity of supply. But instead, if they work without menus, then they can buy turbot when it is at its best and buy something else when it is at its best. Which is exactly what they do at Gastrologik. That’s the biggest upside of working like they do. They start their weeks by going to their gardener (close to the restaurant) where they help out with the harvest. This is where the week’s menu begins to take shape. After that they pick up dairy, eggs and poultry from their different producers around Stockholm. Jacob talks to the fishmonger every day for fresh fish and shellfish but he never places an order right away, instead, he first listens to him and lets him explain what is best choice for that time, regardless of the price. Hence they have had everything from lobster, sea urchins and turbot to mackerel, anchovies and blue shells on the menu. The price is not what makes the produce exceptional; it is the quality that does that. He would rather serve the worlds best mackerel than serve a two-day-old turbot. Working this way, without asking for a certain produce but by listening to the producers and what they have, guarantees that they always have what’s best in that moment of time. The downside is that it takes a lot of effort and time, but he could never work in another way. It also makes it possible for them to develop and discuss the produce since there are no middle hands. Always talk to the producer, not the reseller! And that is the Logic of Gastrologik.

Hopolang is a writer and translator based in Maseru, Lesotho. She's fluent in both Sesotho and English, and loves food.

Horia Siboiu likes to refer to himself as one of very few surviving bohemian ‘Romanian Highlanders’ since he was born into the city of Buzău, which is actually very close to the wine region of Dealu Mare. Which in a loose translation is ‘The Romanian Highlands’. A graduate of Political Science Faculty of the University of Bucharest, he pursued his passion for wines inherited from his family by becoming also a sommelier. And two years later becoming a graduate of a Master’s Degree in ‘Wine Technology, Management and Marketing’ for a more thorough understanding of wine. Working for years in wine and spirits shop, sales and lately in wine copywriting, he remains a dedicated follower of the Romanian and international wine industry.

Huda is a freelance content writer and designer. Born and raised in the Kingdom of Saudi Arabia, her hobbies include baking, reading, travelling and discovering new places to eat.

Born and raised in the beautiful country of the Maldives, Hussain Samuaan is an enthusiastic traveler who loves exploring new places.

Based in Da Nang City, Vietnam, Huyen is a passionate writer about all things culture, travel, culinary, and more! She has a B.A. in Finance and an extensive experience in marketing and copywriting.

Ilaitia (Eli) is a professional engineer and writer who enjoys travelling, cooking and sampling local dishes and wines from Fiji and other countries. Eli writes about Fiji, its food, culture and people and is actively involved in addressing climate change and its impact in the South Pacific and the world.

Based in Riga, Latvia's capital city, Ilze is a freelancer writer and lover of Latvian cuisine.

Iman Osman is a very talented Egyptian baker. Iman started her career with a small bake shop that sold freshly baked cookies and brownies. She has now expanded and co-owns with her sister, a company producing healthy breakfast cereals and baked goods to provide healthier, safer options to families. Iman has also published her first cookbook, titled Sweet Love, which can be found on Amazon.

Ioana is foodie, cheese enthusiast, and licensed visual artist. She is a senior copywriter, with a proclivity for creative writing and storytelling. Constantly looking for fruitful connection with people, she loves rock & roll and discovering new perspectives.

Ioana is a well-versed content writer with years of experience covering diverse industries from real estate and music to food. While words are her strength, food is her weakness, and she strongly believes that there’s never a bad time for pasta or sushi.

Originally from Egypt, Ismail Haggag is currently studying French Cuisine at the famed Le Cordon Bleu in Madrid, Spain. Read more about Ismail's background and career aspirations in our recent interview.

Iulia is a creative writer who is passionate about exterior beauty regardless whether its fashion, people, art, cuisine, or interior design, but also about inner beauty surfaced through culture and psychology.

Born in Cornwall, Jack is the middle son of Rick and Jill Stein. His love for the hospitality world, in particular the kitchen and food-side of things, was apparent from a young age. He kicked off his career working as a kitchen porter during the school holidays, and at 16 tried his hand at front of house, working as a waiter throughout the remainder of his professional education. He studied at Cardiff University, completing a BSC in Psychology before going on to do a Masters in Ancient History. However, his heart was set on cooking, and he re-entered the family business as a Commis Chef at The Seafood Restaurant upon graduating, before becoming Sous Chef at Rick Stein’s Café. Jack has since worked as a chef at restaurants across the world, including La Régalade in Paris, before extensive travels to Australia, the Far East and Japan, via a stint in the kitchen at Tetsuya’s, Sydney. Jack is a familiar face on television, has filmed series’ including Wine, Dine and Stein (co-hosted with brother Charlie), Jack Stein: Born to Cook on SBS and UKTV food, and Inside the Box. Plus, appearances on Saturday Kitchen, Sunday Brunch, a regular spot on Packed Lunch and also featured on ITV’s 2021 series, Cooking with the Stars, with celeb partner AJ Odudu.

Chef and gourmet photographer with over a decade of experience. I've collaborated on numerous gastronomy blogs and books, and have conducted cooking classes in my home country, Venezuela. Cooking has always been a profound connection to my happiest memories and cultural heritage. In my family, expressing love often involved preparing delicious meals for our loved ones. While my initial career path led me to graduate as a computer engineer, I found myself drawn back to the world of art. Photography became my newfound passion, and I dedicated years to studying and honing my skills in this field. Today, as a trained chef, I've successfully merged my two greatest passions—photography and cooking. This harmonious blend is evident in each of my images and recipes.

Chef Janno Lepik is the mastermind behind Leib, one of Estonia’s best restaurants.  Janno started his culinary career in a local vocational school and then worked in several restaurants in London. He returned to his come country Estonia and is current the Head Chef at Leib. Leib, which means black bread in Estonian, is famous for sourcing all its ingredients from local farms and thus supporting small Estonian farmers and fishermen.

Chef de Cuisine Nader Jaouhar oversees all culinary preparations at Cielo, the coastal Mediterranean restaurant perched atop the Tower at Boca Raton Resort & Club with panoramic views of the Atlantic Ocean and Intracoastal Waterway. With his French training and eastern Mediterranean background, he has the ideal credentials to create the flavorful cuisine at this inviting showcase under the direction of Boston restaurateur Michela Larson. Chef Jaouhar joined Cielo in 2007 as Sous Chef. His prior experience in South Florida includes three years as Sous Chef with Pascal Oudin of Pascal’s on Ponce in Coral Gables, as well as positions with Bistro in Lighthouse Point , Sunfish Grill in Pompano Beach , and The Ritz-Carlton Fort Lauderdale . He attended the Art Institute of Fort Lauderdale and for two years served as captain of the culinary team. He is now a member of the Institute’s Culinary Advisory Committee. A native of Senegal, Chef Jaouhar studied pastry in Paris and worked in several restaurants in France before moving to the U.S. When not in the kitchen, he enjoys spending time with his wife and two young sons.

Jeannette is a trained economist who is also passionate about writing, learning new languages, and taking care of her beloved pets. She was born and raised in El Salvador and loves Salvadoran cuisine.

Based in Jakarta, Indonesia's bustling capital city, Jefri is an Indonesian writer with a keen interest in Content Marketing. He has a B.A. in English Linguistics from the State University of Malang.  

Jennifer has been a professional chef for over 20 years. Originally from the bustling city of Vancouver, Canada, after completing culinary school at Debruille International, she worked as Head Chef in a number of award winning restaurants in Vancouver before moving to the Caribbean island of Grand Cayman. She fell in love with the Cayman Islands and has been living and working in luxury resorts as well as a private chef for 10 years. When not bouncing around the kitchen trying out new dishes, she loves to travel the world any chance she gets.

Jennifer Hallberg is a Chef instructor and Pastry Chef in Indianapolis, Indiana who has worked in the culinary industry for 15 years. In her spare time she loves visiting new restaurants and playing woodwinds in the local theatre.

Lui Zu is a Beijing-based writer, teacher and filmmaker. He is passionate about travel, arts, films, food and sport.

Jip Vastenburg is a freelance writer from the Netherlands. She is currently living in the United Kingdom and is a member of a professional running team.

Joan is a foodie living in Bandar Seri Begawan, the capital of Brunei. Joan enjoys going out and trying new restaurants and dishes, the more unusual and exotic the better.

Born in Richmond, VA, Chef John Maher has over two decades of experience in the restaurant and hospitality industry. From cooking in and running Michelin-started kitchens, creating award-winning cocktail programs, and owning his groundbreaking restaurant and cocktail bar, Rogue, John is a master in his field. John is also the Chef/Founder of PDR, an exclusive in-home fine dining experience where he cooks multi course tasting menus for his discerning clients. On the side, Chef John Maher is also a freelance food writer.

Known the world over for having made an indelible mark on the culinary world with his exquisite personal cuisine, Chef Joho humbly entered the profession as a 6-year-old, peeling vegetables in his aunt’s restaurant kitchen. His rise to international success began on the 40th floor of the Chicago Stock Exchange with, what is now one of the world’s premier dining rooms, Everest. Today, his establishments across the country in Chicago (Everest and Paris Club), Boston (Brasserie Jo) and Las Vegas (Eiffel Tower Restaurant) set standards for dining and win accolades at every turn. Most recently, Chef Joho opened the highly anticipated Paris Club, which serves approachable French fare in a casual, urban setting that appeals to a new generation of diners. Chef Joho also opened his kitchen to readers with the Eiffel Tower Cookbook, sharing 50 of his signature dishes and transporting the magic of Paris into kitchens of gourmet homes acorss the country. Chef Joho’s formal training began as a 13-year-old apprentice for Paul Haeberlin of the acclaimed L’Auberge de L’Ill in Alsace, France, and continued in kitchens in France, Italy and Switzerland. By the age of 23, Joho was the sous chef at a Michelin three-star restaurant where he commanded a 35-person staff. It was while he was studying at the Hotel Restaurant School in Strasbourg that Joho immersed himself in the hotel and restaurant business, as well as the arts of pastry, cheese and wine.

Joyce Mabika is a journalist at the Zimbabwean Broadcasting Corporation who loves to promote her culture. She freelances as a writer, translator and transcriber.

Joyce Zulu is a Zambian writer based in Lusaka, Zambia's capital. She holds a B.A. in Gender Studies from the University of Zambia and has worked for many nonprofit organizations.

Born in Kisvárda, a small town in eastern Hungary, Julia is a creative Pastry Chef and a passionate cook. Currently she's working outside the culinary industry, but baking and cooking are still part of her everyday life. She's a big fan of French pastries and Hungarian cuisine.

Julie Zawadzki is a British writer and foodie currently living and working in Andalusia, with a nuclear family of rescue dogs.

Junior is a writer and translator from Kinshasa, the capital of the Democratic Republic of Congo. He has a B.A. in graphic arts from the Académie des Beaux-arts, Kinshasa, Congo's Academy of Fine Arts.

Based in Bloemfontein, South Africa, Jürgen developed his passion for cooking while working in the hospitality industry after finishing school. After ten years honing his skills, he found that the pressure of cooking professionally meant prioritizing speed over quality and inhibited his talents. Leaving the profession he moved into banking but never lost his passion for creating wonderful dishes. He now enjoys entertaining friends with good food, which, according to his diners, is always two levels better than the average restaurant chef’s special. He also dreams of opening a Medieval-themed restaurant for university and college students.

Kamran Shukurlu is a content writer & copywriter based in Baku, Azerbaijan. He has 7+ years of experience, creating copy for top global companies such as Leo Burnett, Airbnb, Samsung, or Huawei.

Karen Barton is a librarian, editor and food enthusiast based in Mandeville, Jamaica.

Karen Kriesel is a German native and a huge fan of German cuisine. She absolutely loves German bread and various fish and sausage dishes, which are typical for northern Germany. Moreover, she loves creating her own recipes and loves cooking and baking for her entire family.

Karen is a Belgian writer always in for a holiday, great food and good company. Still searching for something better than Belgian chocolate. A real people person and therefore a lover of languages.

Karina Nielsen is a certified language teacher, being proficient in five languages. She runs her own business offering translation services and teaching online classes. Karina is by birth Swedish and Danish and loves to cook and bake traditional Danish and Swedish foods.

Karly Kingsley is a writer, chef, and entrepreneur. Born in Connecticut and raised on the east coast, she draws her culinary influence from her love of travel and time living in different cities. She is a graduate of The Cambridge School of Culinary Arts, a certified nutritionist, and owner of the small agency Dirt Sugar which helps businesses and individuals achieve their creative goals.

Kasia is a freelance writer and a true life enthusiast! Born in Poland in the politically-charged times of the 80-ties, raised under the sunny South African sky, she is mentally a citizen of the world. However, with great respect for her Polish origin, she proudly promotes her country’s heritage.

Kateryna is a Ukrainian linguist and university lecturer pursuing her PhD in linguistics with a focus on fashion discourse. Kateryna is a foodie, fashion lover and also an ardent traveler and a lifelong learner.

Based in Wuhan, Kath Tsai is a freelancer writer and mother of two wonderful kids. Kath has B.A. in English Linguistics from the Yangtze University, she likes food and cooking new dishes for family.

Kelly Taurizano was born in San Pedro, Buenos Aires, Argentina. Journalist and lawyer, passionate about sports and cooking. Cooking is her therapy, putting on music, pouring herself a glass of wine and starting to create with what she finds in her fridge. Mother of five children who are eager to try new dishes every day. Her specialty is the grill, but she also loves stews especially in winter. Traveling the world and discovering new flavors is one of her passions, along with sports and good reading.

A native New Yorker, James started his culinary career as a summer apprentice at Bouley when he was fifteen years old. After taking classes at the Le Cordon Bleu in London and Paris and graduating from Johnson and Wales, James moved back to New York where he spent time in the kitchens of Babbo, Jean-Georges, and Gordon Ramsay. James joined the team at Eleven Madison Park as a line cook in the spring of 2007 and was quickly promoted to sous chef. In 2011, James was chosen to represent the United States at the international finals of the Bocuse D'Or in Lyon, France. After a full year of training for this culinary competition, he placed tenth in the world. Upon returning to New York, James was named chef de cuisine of Eleven Madison Park and during his time there, the restaurant received numerous accolades including four stars from the New York Times, three Michelin stars, and a coveted spot on the San Pellegrino list of the World's 50 Best Restaurants. James was promoted to Executive Chef of the NoMad in the Fall of 2013. Portrait by: Christopher Villano

Keo is a 22-year old Swiss, born in the French-speaking Canton de Vaud. He is a graphic designer and illustrator, and occasionally writes about his home country and other topics of interest to him.

Kevin Bonello is Head Chef of the de Mondion, one of three restaurants in Malta to have been awarded the coveted Michelin star. Set atop the medieval beauty of Mdina, within the Xara Palace Relais & Chateaux, the de Mondion has been one of the best restaurants in Malta for years.

Based in Jerusalem, Khalid is an award-winning Palestinian reporter and a regular contributor to Al Jazeera.

Kimberly Guity is a language arts teacher from Belize who enjoys researching, travelling, writing and reading historical books.

Born in Baltimore, Matthew Kirkley’s relationship with seafood began on the sun-bleached docks of Chesapeake Bay, where he often went crab fishing with his father. There he developed the reverence for pristine fish and shellfish, honestly treated, which still shapes his culinary point of view. Kirkley entered the Culinary Institute of America in 2001 and began his career at Philadelphia’s Striped Bass. In 2004, he moved to Chicago to work at Seasons Restaurant in the Four Seasons Hotel and then NoMI in the Park Hyatt Hotel. He rose quickly through the culinary ranks and, in 2006, moved to Las Vegas and became sous chef at Restaurant Joël Robuchon. He returned to Chicago to open L2O, as well as Ria and Balsan in the Elysian Hotel (now the Waldorf Astoria Chicago), returning to L2O as chef de cuisine in early 2011. Later that year was promoted to executive chef and in early 2013, was made partner. Kirkley’s exposure to some of the most dedicated practitioners of haute cuisine, including Yannick Alléno and the Roux brothers, has underscored his respect for fine ingredients and precise execution. As a result, his cuisine is opulent but never over-the-top. Kirkley’s touch is appealingly light, even playful, and the interplay of ingredients always harmonious. Unconcerned with culinary sleight-of-hand, Kirkley pays respect to culinary tradition by coaxing flavor from every ingredient, from the humblest to the most luxurious. Chef Matthew Kirkley’s cuisine at L2O (pronounced el-two-oh) reflects a repertoire of new and traditional cooking methods2. Set within the historic Belden-Stratford Hotel adjacent to Lincoln Park, L2O’s modern dining room, designed by Dirk Denison Architects, is divided into a number of distinct spaces, presenting a sense of intimacy accented by the natural beauty of light and dark woods, frosted glass, leather and soft-colored stones. With an innovative menu, warm hospitality and an engaging atmosphere, L2O offers a fresh perspective on fine dining. Reservations can be made by calling 773-868-0002 or visiting www.L2Orestaurant.com.

Kirsten is a freelance writer born in Scotland with a background in the tourism industry. She currently lives in Sal, Cape Verde where she spends as much time as possible at the ocean.

Based in Libreville, Gabon, Kokou Zakou is a 2D animator and writer with a B.A. in Commerce, Digital Marketing and Business.

Chef, consultant, founder of a successful vegan catering business, Instagram influencer – Chef Kostas Magoulas is a man of many hats. And did we mention he is only 30? So how did he achieve all of this? Hard work, hard work again, lots of creativity and passion for the restaurant industry, and more hard work. You can learn more about his amazing work from our interview with him.

One of New York City’s most celebrated chefs, James Beard award-winning and Michelin-starred chef Gabriel Kreuther serves a harmonious menu of refined, French-influenced cuisine with a distinctly New York spirit at his eponymous restaurant, Gabriel Kreuther. A native of Alsace, France, Kreuther was born in a region whose history has produced one of the most renowned cuisines in France. Raised on a family farm in Niederschaeffolsheim, a small village north of Strasbourg, Kreuther grew up surrounded by fresh local produce and seasonal game and first learned the art of traditional Alsatian cuisine by cooking with his mother. During school vacations, Kreuther often visited his uncle, who owned a bustling hotel and restaurant in the nearby mountains, and at barely 12 years old, Kreuther helped out everywhere, soon discovering the kitchen. In 1984 he enrolled in culinary school at École Hôtelière in Strasbourg, where he began his formal education and in 1987, won the prestigious “Concours National du Meilleur Apprenti Cuisinier de France – Fernand Point,” a highly competitive national contest that determines the “Best Kitchen Apprentice in France” from among 170 nominees. After embarking on a work-exchange program in Washington D.C. and working his way up the ranks of Michelin-starred kitchens in Germany, France, and Switzerland, Kreuther arrived in New York City in 1997, where he worked as sous chef at the much-lauded La Caravelle before becoming chef de cuisine at Jean-Georges. In 2002, Kreuther assumed the role of executive chef at Atelier at the Ritz Carlton’s iconic Central Park South location, during which time he was named one of Food & Wine Magazine’s “Best New Chefs.” Under Kreuther, the restaurant was also nominated for “Best New Restaurant” by the James Beard Foundation, received a three-star rating from The New York Times, and also received The American Academy of Hospitality Sciences’ coveted “Five Star Diamond” award. In 2004, Kreuther joined Danny Meyer to open The Modern, where his cuisine garnered the restaurant critical acclaim and numerous accolades including “Best New Restaurant” from Esquire Magazine, one Michelin star, the title of “Top Rated Newcomer 2005” by Zagat Survey, and “Best New Restaurant” by Time Out New York. The Modern also received a glowing three-star review from The New York Times, and the 2006 James Beard Foundation Awards for “Best New Restaurant” and “Outstanding Restaurant Design.” Having been nominated in 2006, 2007, and 2008, Kreuther himself won the James Beard Foundation Award for “Best Chef: New York City” in 2009. After nearly a decade as executive chef of The Modern, he moved on to open Gabriel Kreuther in June 2015. Here, Kreuther combines his classic French training with his love of New York City dining to create a comfortably luxurious experience in the heart of Midtown Manhattan. Since opening, Gabriel Kreuther has received three stars from The New York Times and been awarded a Michelin star. When Kreuther isn’t in the kitchen, he is a member of the Bocuse d’Or Culinary Counsel, and was proud to be part of the 2015 coaching team for the silver medal-winning United States team.

Kristina Bezrodnaja is a Lithuanian copywriter covering various topics ranging from food & travel to yachting and luxury lifestyle. Kristina has a B.A. in Journalism from the University of Westminster and speaks three languages: Russian, Lithuanian and English.

Peter Kuruvita began his love affair with food and passion for cooking in the traditional kitchen of his ancestral home in Colombo, Sri Lanka. After 3 decades as an award-winning chef and restaurateur, Peter has now diversified his career to encompass the roles of TV presenter, author, industry speaker and restaurant consultant.

Nicolas Lambert is the Executive Pastry Chef at the Four Seasons in St. Petersburg. Nicolas is one of the best pastry chefs in the world, and was awarded as the best pastry chef in Asia, while working at the two-star Michelin restaurant Caprice in Hong Kong. Check out our interview with him learn about his work and career.

Based in Elbasan, Albania, Ledio is a writer & journalist, specialized in European & Mediterranean cultural heritage.

Leticia Viera is a freelance translator from Montevideo, Uruguay. She is a former professional cook, but now she enjoys going out to discover new flavors. She loves traveling abroad, meeting new people, learning new languages and being a citizen of the world.

Lidia Matticchio Bastianich is an Italian-American celebrity chef, television host, author, and restaurateur. Specializing in Italian and Italian-American cuisine, Bastianich has been a regular contributor to public television cooking shows since 1998. In 2014, she launched her fifth television series, Lidia's Kitchen. She owns several Italian restaurants in the U.S. in partnership with her daughter Tanya Bastianich Manuali and her son, Joe Bastianich, including Felidia (founded with her ex-husband, Felice), Del Posto, and Becco in Manhattan; Lidia's Pittsburgh in Pittsburgh; and Lidia's Kansas City in Kansas City, Missouri.

Chef – Restaurateur – Author and Food Writer - Television and Radio Presenter - International Guest Chef - Industry Commentator – Mentor, Teacher and Trainer Geoff Lindsay certainly has made his mark as owner and chef of the most awarded Vietnamese restaurant in Australia. “I am interested in new frontiers, new challenges, developing a new cuisine style that builds on my existing repertoire as one of Australia’s most popular and respected chefs; absorbing new ingredients, techniques and flavours. A bold cuisine that speaks of its terroir, produce and Artisan producers, is respectful of its cultural surrounds and historical identity, is sustainable, exciting, ever-evolving, visually spectacular and absolutely delicious!” My time as a Chef has been marked as quality focused, team oriented and demonstrating great initiative and entrepreneurship. In this 25 year period post apprenticeship I have always directed kitchens that are at the leading edge of one of the worlds most dynamic cuisine styles Modern Australian. A mix of South East Asian flavours, European Techniques and new frontier enthusiasm. A respectful balance between old world and new, between innovation and tradition.

Accolades

2013 1 Chefs Hats Dandelion 2013 Dandelion listed in the top 100 restaurants in Australia 2012 1 Chefs Hats Dandelion 2012 Nominated best New Restaurant Dandelion 2012 Dandelion listed in the top 100 restaurants in Australia 2005 Chef of the Year by The Age Good Food Guide 2010 Pearl ranked #17 Restaurant in Australia Gourmet Traveller Restaurant Guide 2000-2010 2 Chefs Hats (out of a possible 3) Pearl Restaurant 2006 3 Chefs Hats (out of a possible 3) Pearl Restaurant 2004 Dish of the Year 2002 Dish of the Year 2000 Best New Restaurant Pearl “Geoff Lindsay is a walking, talking barometer of the state of Melbourne dining. Through his years at local legends, Stephanie’s, Blake’s and Stella, he has cooked his way through French, Mediterranean, and modern South-East Asian. Where he has been, Australian food has been. Where he is going, Australian food is going.” Terry Durack Independent on Sunday (UK) "When the (Guide judging panel for Chef of the Year) started thinking about chefs and the food and flavours that wowed us time and time again, it was hard to go past Geoff Lindsay. Lindsay knocks your socks off at Pearl with his proudly modern Australian food and a menu that is always evolving.” Sally Lewis Editor Age Good Food Guide

Based in Gaborone, Botswana, Lindsay Thebe is a freelance writer who covers lifestyle- and art-related topics. Apart from studying psychology full-time, she enjoys listening to true crime podcasts.

Lobar Babajanova Jamoladdin Qizi is an Uzbek writer living in Urgench, a city in western Uzbekistan and the capital of the the Khorezm Region. Lobar has a Master's Degree from the Caspian Higher School of Interpreting and Translation at Astrakhan State University, Russia.

Her book on ancient Greek dining was the only official cookbook of the Athens 2004 Olympic Games. Maria Loi’s food is about truth in flavor.  Maria Loi’s mischievous grin, sparkling eyes, and culinary prowess have made her a food superstar; she is a popular television chef in Greece and the author of more than 36 cookbooks.  She owns an exquisite gourmet restaurant in idyllic Nafpaktos and has a line of Maria Loi dinnerware and kitchen appliances.  The Chef’s Club of Greece, a worldwide culinary organization has recognized her as the Global Ambassador of Greek Gastronomy; in June of 2016, she was unanimously re-elected for a second term as the official Ambassador.  She is also the founding partner in a fashion company.

Lorik is a writer, translator and educator. She has a B.A. in English and Farsi/Persian translation, as well as a M.A. in TEFL-Teaching English as a foreign language. She has translated several storybooks from Farsi to English and vice versa. She has also published a few short stories. She has traveled to over 15 countries and has been active in peacebuilding and community building projects across the globe.

David Lovett joined Merivale in December 2012 as Head Chef of ivy’s Uccello where he has created an authentic Italian menu which he says allows the ingredients speak for themselves by preparing them simply and with a less is more approach. David has an impressive CV - after completing his apprenticeship he learnt the ropes in kitchens across Fremantle (WA), Ayers Rock and McLaren Vale, before deciding on a move to Sydney in 2006. In Sydney, he took up the Sous Chef position at bills in Darlinghurst where he was responsible for training and overseeing junior staff and the day to day running of the kitchen. During his two years at bills, David tried his hand at food styling after being given the opportunity to work with Bill Granger and his team on the weekly Sydney Morning Herald Good Living Magazine. A desire to try something new in 2007, David took up the role of Junior Sous Chef at Danks St Depot in Waterloo where he enjoyed the challenge of a daily changing menu and creating dishes using great produce. In 2008, David moved from inner city to the coast as Sous Chef of hip eatery, North Bondi Italian Food where he spent two very busy summers before moving to the Kings Cross institution Bayswater Brasserie. Before moving to Merivale, David spent a length of time in Italy before returning to take up the position of Head Chef for johnandpeter canteen in Eveleigh where he was responsible for creating menus for al a carte, cocktail parties and functions. For further information about David Lovett or Merivale, please contact Rebecca Gibbs on 02 9240 3056 or email [email protected]

Born in Tripoli, Libya, Lubnah Kamoukah is a professional writer and researcher. She has a B.A. in Business Management and she is working on getting her Master's Degree in International Development.

Based in Yerevan, Armenia's capital, Lusine is an Armenian content writer who loves her native country and its cuisine. She also loves traveling, yoga and meditating.

Based in N'Djamena, Chad, Maawiya Ahmat is a writer and web development engineer.

Madina is a native Kazakh writer, born and raised in the city of Shymkent, a culinary gem of Kazakhstan.

Appearing on Masterchef and with his first book From India recently released, it is no wonder that Chef Kumar Mahadevan (of Aki’s and Abhi’s restaurants) has become widely regarded as the ‘Godfather of Indian cuisine’. Kumar Mahadevan got a taste for Indian cuisine from an early age, learning long-held family recipes in his mother’s kitchen as a child. Knowing instinctively that cooking was to be his career path, he embarked on his culinary education at the age of 17 at India’s Institute of Hotel Management. From here, Chef Kumar went on to complete his apprenticeship at the Taj Intercontinental Hotel in Bombay, before moving to Australia in 1985 to work. He soon found himself in Australia heading up the kitchen at the highly regarded Mayur restaurant, where he cooked for the likes of Prince Phillip and Mick Jagger. Inspired by these experiences and demonstrating a natural flair for flavour combination, Chef Kumar opened his first restaurant, Abhi's in North Strathfield - named after his first son - in 1990. Now, more than 20 years on, Abhi’s has obtained status as one of Sydney’s cult dining hot spots, testament to the popularity of Chef Kumar’s distinctive and elegant brand of Indian fare. Following this, Chef Kumar embarked on a more ambitious operation, Aki’s, on the historic finger Wharf in Woolloomooloo, named after his second son. Both restaurants showcase Kumar’s modern interpretation of Indian food – the light, delicate flavours and generous use of fresh, aromatic spices have since become Chef Kumar’s signature.

Mahrijemal Eyupova is a freelance writer and English teacher, who is passionate about literature. She is fluent in 3 languages - English, Turkish and Turkmen, and lives in the beautiful capital of Turkmenistan.

Eugenio Maiale carved out his reputation in Adelaide as the chef and owner of respected Grimaldis, Citrus and Auge restaurants. Arriving in Sydney eight years ago, Eugenio worked with some of Sydney’s best Italian chefs, including Stefano Manfredi. In 2007 Eugenio opened A Tavola, an authentic neighbourhood restaurant in Sydney’s Darlinghurst. A Tavola opened to widespread critical acclaim, which culminated in receiving a coveted chefs hat in its first year of operation. In 2013 he has added a second outpost to the A Tavola family, with the opening of A Tavola Bondi in October. The restaurant is part of a recent development in the new Adina Complex on Bondi’s Hall Street, contributing to an exciting rejuvenation of Bondi’s dining scene.

I am a pharmacist by degree but switched careers and took on writing for almost 5 years now. I love writing because it takes me places and it is always an adventure! I am Jordanian, but have been living in the beautiful Kingdom of Bahrain for the past 15 years where I met my Bahraini husband who introduced me to the delicious Bahraini cuisine

Maja is a Montenegrin writer who has a B.A. in English Literature from the University of Montenegro. She is now pursuing an M.A. in English Language and Literature, while working as a freelance writer and translator. She enjoy travelling as often as possible, which provides a chance to explore new cuisines. Besides that, she is a big lover of wines, animals and nature.

Majedah AlQudah is a Jordanian writer and translator. She has a B.A. from the Yarmouk University and loves Jordanian cuisine.

Maks is a writer residing in the American Pacific Northwest who loves to cover all things related to food, the great outdoors, and environmental sustainability. When he's not writing, you’ll find him roaming the woods or trying out new recipes in the kitchen.

Malachi Paiha is a creative writer based in Belmopan, Belize. He loves animals and nature, and learning something new every day.

Living in Paramaribo, Suriname's capital city, Malaika is a freelance writer and food enthusiast.

Stefano Manfredi is recognised as one of Australia’s leading chefs and internationally as a master of modern Italian cuisine. He has influenced the way we eat since first opening The Restaurant Manfredi in 1983, which was awarded a coveted Three Chefs Hats by the Sydney Morning Herald Good Food Guide 1995. More than two decades later, Manfredi has owned and operated several restaurants in Sydney, most notably the award winning Restaurant Manfredi (1983-1996) and Bel Mondo (1996-2002). In October 2002, Stefano travelled to Italy to be presented with the inaugural trophy from the Italian International Culinary Institute for Foreigners by the Italian Prime Minister and his inclusion as one of Italy’s internationally recognised chefs in the first English translation of The Silver Spoon 2005 firmly cemented his reputation as ‘The Godfather’ of Italo-Australian cooking. Since 1989 he has continued to write on food and cooking, published four books, taught and presented master classes, made numerous television appearances locally and overseas, developed the successful coffee brand Espresso di Manfredi by Piazza D’Oro and remains a passionate advocate for local, sustainable and seasonal produce. In2007,inspiredbyitscoastalandruralsetting,Stefano took the helm at Manfredi at Bells (One Chefs Hat – 2008 to present). Here he has overseen the planting of more than 500 square meters of land now cultivated for food, which now supplies the restaurant with approximately 15% of its produce. Manfredi at Bells was awarded the Good Living Sustainability Award at the 2012 Sydney Morning Herald Good Food Guide Awards, as well as Best Regional Wine List – a labour of love for Manfredi and Bells proprietor Brian Barry. Whilst maintaining his commitment at Bells, in 2011 Manfredi opened Balla, located at the newly redeveloped The Star. This opening heralds a much-anticipated return to the Sydney dining scene, with the restaurant offering modern Milanese cuisine in an Italian osteria setting. Stefano also currently writes a weekly food column for the Sydney Morning Herald’s Spectrum supplement, leads an annual cooking tour to Italy and enjoys making salami and sausages with his friend Pino. “I am Italian. And I am a cook. But I live in Australia and whenever I can, I seek out and use only the finest and freshest Australian ingredients.” Stefano Manfredi

Luke Mangan is one of Australia’s leading chefs and restaurateurs, highly regarded internationally as a shining example of contemporary culinary culture. Starting his career under Herman Schneider, of ‘Two-Faces’ before working with Michel Roux of the 3 Michelin starred ‘Waterside Inn’ in London, Luke was able to hone his craft for the international market. Luke’s Australian and international establishments range from fine dining to more casual fare and are renowned for his unexpected creations, which highlight his French classical training and Asian influences, paired with fresh, clean flavours. Luke currently owns and operates Luke’s Kitchen, Chicken Confidential and glass brasserie, Sydney; Salt grill & Sky bar and Salt tapas & bar, Singapore; Salt, World Wine Bar and Salt grill & tapas, Tokyo; Chicken Confidential, Coast Café + Bar and Bridge Bar, Sydney Airport, Salt grill, A Taste of Salt and Luke’s on board five P&O Cruise liners and is the Business Class consulting chef for Virgin Australia. Luke has written five best-selling cookbooks and an autobiography ‘The Making of a Chef’, has his own line of gourmet products and makes regular TV appearances, both in Australia and internationally. Luke received the ‘Friend of Australia' award; the program which is run by Tourism Australia, is extended to a select few, whose outstanding achievements and contributions give them a voice on the world stage, assisting to promote Australia as a travel destination. Further testament to Luke’s excellence are the requests he has received to cook for former U.S. President Bill Clinton, Sir Richard Branson, Actor Tom Cruise and the Danish Crown Prince Frederik and Princess Mary’s wedding. Luke regularly donates his culinary skills to both community and industry organisations to raise money for charity. He supports Camp Quality, Cancer Council, Breast Cancer Network Australia, Cure The Future and FSHD Global Research Foundation, amongst numerous others. As the co-founder of Australia’s largest hospitality awards program, Appetite for Excellence, and The Inspired Series program, in partnership with Sydney TAFE and Australia’s industry leaders, Luke is also extremely passionate about promoting and enabling the development of young up-and-coming chefs, waiters and restaurateurs in Australia.

Manolis Stithos is the Executive Pastry & Bakery Chef of the Funky Restaurant, a two-star Michelin restaurant in beautiful Athens, Greece.

Manon Wauthy is a French-American traveler who built a development aid association in Togo. After studying psychology in France, she went back to this continent full of inspiration and freedom and decided to stay there.

Nacho Manzano comes from Asturias, a region in the North of Spain which has one of the strongest cuisines in Spain. A montainuos region by the sea. Chef Manzano has access to a wealth of produce, from the best meat, game, vegetables and dairy products from the land to the finest fish and seafood from the sea. Working with local producers while using the most avant-garde technique chef Manzano has single-handedly evolved and modernised cuisine of Asturias. Most importantly, his talent, good nature and humility have earned him unanimous respect and appreciation from peers, food critics and foodies alike. He is a creative chef, who began his profession at the early age of 15 at Casa Victor Restaurant in Gijon. At the age of 22 he took on the responsibility of managing his own Restaurant, “Casa Marcial", his parents’ former bar.

Mary Karagkou is a freelance editor and writer, currently based in Athens, Greece. She recently acquired her Master of Arts degree in English Literature and Philosophy from the University of Glasgow. She previously worked as the Books Editor of the Glasgow Guardian, one of the most praised publications in Scotland. She adores experimenting with all kinds of recipes, reading fantasy books, and spending time with her dog.

Maria is a Belarusian content writer based in Minsk, Belarus. She has a B.A. in Applied Linguistics from the Minski Dzjaržauny Lingvistyèny Universitet. Maria loves Belarusian cuisine, travel and music.

Maria Martinez is a digital content creator born in Honduras and currently living in Spain. She has a B.A. in Communication and Advertising from UNITEC and is the founder of Nuvolab Studio, a digital marketing agency.

Mariana Zapata is a Colombian-American travel and lifestyle writer who has lived around the world. Her travels are mostly motivated by the possibility of trying new food. She's been published in NBC News, The Spruce Eats, Thrillist, Fodor's, Marriott Bonvoy en Español, and more.

Marina Gaši is the owner and chef of Marina Restaurant in beautiful Novigrad, Croatia, a picturesque seaside town on the eastern coast of the Istria peninsula. Check out our interview with Marina where we talk about her career, restaurant and Croatian cuisine.

Mario Pradeep is an upcoming Indian chef specialized in modern Indian cuisine. His dishes are a contemporary take on traditional Indian food with an interesting twist. He is also a lecturer for a non-profit hospitality management college and the founder of Agape Hospitality Consulting.

Growing up in Albany, New York, Marmulstein’s love of cooking was fostered by his family’s bakery. Starting out very young, he always felt his work in the culinary industry was a natural progression. After graduating from the Culinary Institute of America, Marmulstein began working his way up in the industry. By the time he was 20 years old, Marmulstein was already the Executive Chef of The Atlanta Fish Market. He then founded the award-winning dick and harry’s Restaurant. Marmulstein has been working as an executive chef for more than 25 years in fine-dining restaurants, receiving awards from Zagat, Condé Nast, and Gourmet Magazine, to name a few. After dreaming up his vision for Salty Sow, Marmulstein called Larry Foles, a successful restaurateur, and they met in Chicago. The rest is history and Salty Sow was born in Austin, TX in May 2012. Not long after, a second location, where Marmulstein splits his time, opened in Phoenix, AZ. Marmulstein is a passionate chef who relishes cooking every day in the kitchen. He is known to lead by example and enjoys working hard each shift, constantly inspired to push the culinary limits in his restaurants. Spending more of his life in the South than the North, Marmulstein’s cuisine is heavily influenced by southern traditions. He embraces the style of cooking fresh farm produce and supports small independent farms by sourcing seasonal foods. Outside of his passion project, Marmulstein enjoys spending time with his wife and believes his house to be the best place to eat, drink and be merry. Marmulstein and his wife are avid gardeners, his wife is the brains behind the growing and he brings the brawn. Reading, traveling and eating at other restaurants consume what little spare time Marmulstein has, and he wouldn’t have it any other way. Portrait by: Jane Baudouin

Living in Zagreb, Croatia, Martina Rožman is a creative writer with more than 10 years of experience covering food & travel around the world.

Chef Asai Masashi’s roots come from the Hyōgo Prefecture, an area blessed with pristine and exquisite products from the sea and land. Growing up in such close proximity to some of the world’s best produce inspired Asai-san to move to Osaka, “the kitchen of the nation” in Japan to learn more about the culinary world and took his first steps at the famed Abeno Tsuji Culinary Institute that has trained many professional chefs for over half a century. Upon graduation, Asai-san spent the next thirteen years between Hyōgo, Osaka and Kyoto to build up his knowledge and cooking experience as well as refining his skills and techniques on traditional and authentic Japanese cuisine, especially on the art of charcoal grilling. Always keen on fresh experiences and challenges, Asai-san relocated to Singapore in 2002 where he spent the next ten years overseeing, leading and launching various Japanese restaurant concepts locally. In 2013, Asai-san embarked on a new adventure with the Unlisted Collection to launch dual concept yakitori restaurant, Bincho.

Matan Maslawi is a freelance writer born and raised in Tel Aviv, Israel. He currently resides in Berlin and when he’s not writing, he can be found sampling doner kebabs and practicing his broken Japanese.

Matt Bolus is the Executive Chef at the 404 Kitchen in Nashville, TN. Matt attended the famed culinary school Le Cordon Bleu in London where he received the Grand Diplôme in 2003. Before moving to Nashville, Chef Bolus worked as a butcher and fishmonger at the James Beard award-winning FIG in Charleston, SC, and at sous chef stations at The Ocean Room at The Sanctuary Hotel in Kiawah Island, SC, and Little Star in Knoxville, TN. The 404 Kitchen has been named Best Restaurant in Nashville by Eater Nashville, the writer’s choice Best Restaurant in Nashville Scene, one of the 25 Best Restaurants in Thrillist and The Tennessean, and one of the Best Whiskey Bars in America by Travel + Leisure.

Matthew is an avid language learner (13 and counting), musician and enthusiastic about personal development. He grew up in a Belgian-British household in Luxembourg and has lived in 12 European countries in the past 12 years. The term "Nomadic Entrepreneurship" best describes his ability and desire to adapt to all given socio-cultural contexts and swiftly figure out how to be of value to others.

Based in Chemnitz, Maxie is a German writer and translator. She has a B.S. from the Julius Maximilian University of Würzburg and loves to travel.

MB is a designer, educator, and all-around maker. She has contributed to major exhibits at the Museum of Science and Industry, where she helped thousands of people learn design and fabrication techniques. She now designs and writes independently and is renovating a Chicago bungalow.

Born and raised in Melbourne, Andrew McConnell is Executive Chef and co-owner of four Melbourne restaurants. Cutler & Co, opened in 2009, reflects Andrew’s depth of fine dining experience both in Australia and internationally and his passion for exceptional, often unusual, seasonal produce. The restaurant has received Restaurant of the Year awards from both Australian Gourmet Traveller and The Age Good Food Guide. In 2008 Andrew opened Cumulus Inc. an all day eating house and bar in Melbourne’s CBD. Acclaimed for its welcoming atmosphere, stylish interior and understated food, Cumulus Inc. is fast becoming a Melbourne city icon. Cumulus Inc. the cookbook was published in October 2012. Andrew’s next venture was to open Golden Fields in 2011. Located in St Kilda, the restaurant and bar incorporates Andrew’s experience working in Shanghai and Hong Kong with Michelle Garnaut. Golden Fields serves Asian focused small plates and shared dishes in a clever and considered space featuring an open kitchen and full length marble bar. Prior to opening Cutler & Co. Andrew owned restaurant Three, One, Two. Voted 2007 Best New Restaurant in both Australian Gourmet Traveller magazine and The Age Good Food Guide. Andrew was also honoured as Chef of the Year by The Age 2007 Good Food Guide.   Andrew’s first independent venture was diningroom 211. Awarded two hats in The Age Good Food Guide in every year of its operation, it was here that he first drew media and industry attention when he shared the 2002 “Young Chef of the Year” prize with his brother Matthew. In April 2012 Andrew became co-owner of the Builder’s Arms Hotel in Fitzroy, his first foray into pubs. The enterprise is multi-faceted with a bar, bistro, garden and smart dining room called Moon Under Water. The dining room opened in July 2012 to much acclaim, winning the award of hottest Victorian restaurant in The Australian Hot 50 restaurant awards 2012.

Based in Jessore, Bangladesh, MD. Sakibul Ahasan is a passionate copywriter and business consultant.

Melanie Oben is a Public Relations Specialist based in San Juan, Puerto Rico's beautiful capital city. Melanie has a B.A. in Media Advertising and a Masters Degree in Integrated Communications.

Danny Mena is one of New York City’s top Mexican chefs, acclaimed by such publications as Vanity Fair, Los Angeles Times, The New York Times, Rolling Stone – and Mexican media as well – for the traditional Mexican food he serves at Hecho en Dumbo. After forgoing an engineering career for culinary school and stints at restaurants Blue Hill and The Modern, Mena started Hecho En Dumbo as a small three-day-a-week offering in a friend’s Brooklyn bar in 2007.  Quickly outgrowing that space, he and Smith opened the current Manhattan location in 2010. Hecho en Dumbo reflects Mena’s love for his hometown of Mexico City and seeks to replicate his favorite traditional and contemporary dishes from home with the best seasonal and locally sourced ingredients available.

Hecho en Dumbo

Hecho en Dumbo opened five years ago in NYC’s East Village and has earned a Michelin Bib Gourmand every year.

Mercy Chebet is a Kenyan freelance writer who covers the food, beauty, and personal finance industries.

Based in Beau-Bassin, Mauritius, Désirée has a B.A. in Journalism from the Amity University. She loves her native island cuisine and enjoys Pilates.

Mia Kim is a writer based in Wellington, New Zealand. She loves to travel and considers herself a foodie. Mia likes to dance in her spare time.

Chef Michael Rantissi grew up in Tel Aviv, watching his mum cook and feasting on the multi-cultural offerings of his neighbourhood. He did his professional training in Israel at Tadmor College and then studied at the EPI Academy in Paris, then the CIA (Culinary Institute of America) in New York. In 2005 he arrived in Australia where he joined the fine dining restaurant kitchen at The Bathers' Pavilion as Sous Chef. After 3 years at Bathers' he moved to Pink Salt, Double Bay then to down to The Rocks and Circular Quay to work with the 100 Group before opening his own restaurants Kepos & Co https://www.keposandco.com.au/ and Kepos St Kitchen https://www.keposstreetkitchen.com.au/.

Michal is a Chef at Entrée Restaurant, Olomouc, Czech Republic and also runs a coaching and food consulting group. You can find Michal on Instagram and YouTube sharing his culinary creations. Check out his YoutTube for some amazing healthy recipes and culinary advice.

Miranda Cook is a 22 year old chef from London, UK, who was awarded the Compass Apprentice of the Year in 2019. She works as a Chef de Partie in corporate fine dining for the largest contact foodservice company in the world. Follow her work on Instagram.

Gerald is a classically trained French chef born and raised in Normandy, France. Gerald has been cooking delicious French food influenced by the British traditions and ingredients for two decades. Gerald has been working for The Boisdale (a traditional Scottish restaurant), The Garrison (a gastro pub), and most recently at The Narrow (Gordon Ramsay restaurant). Established in October 2016, Mirey's Restaurant is a culinary partnership between Gerald Mirey and Ko Ito. Our plan is to introduce as many people as possible to our culinary experience through a number of supper clubs and kitchen residencies in and around London, with a view to eventually open our own small restaurant in 2017.

A detail oriented and results-driven Chef with a passion for fine food and perfection in every dish served to the diners. Armed with a great ability to adapt to challenges and different restaurant environment coupled with a strong experiences in Italian fine dining restaurants in various capacities and combined with high team-player attitude with leadership and good organization skills to spearhead the culinary team to deliver high food standards at all times. Since 2016 helming Braci - from conception to realization - and steered its operation to achieve a one star Michelin rating in 2017, 2018 and 2019. Check out our interview with Mirko here.

Mohamed Abdullahi is a Somali translator and content writer. He is also a travel enthusiast and a food lover. He loves to showcase the Somali culture, its cuisine and the hospitality of the Somali people.

Mohamed Hamid is a Sudanese economist, data analyst and linguist with more than fifteen years of combined experience in empirical and policy analysis of international trade, development economics, data analytics, migration, interpretation and translation services. He is currently the Director of Research and Monitoring, Evaluation, and Learning (MEL) for Unique22 Strategies, multifaceted strategic consulting firm based in Washington DC, USA and a global ambassador for Darfur Women Action Group (DWAG) in Washington DC.

Mohammad Ayash is originally from Syria and is currently a resident doctor and an MBA student in Germany.

Mohammed is a Yemeni writer and professional translator with a B.A. in English Language from the Sana'a University.

Based in Ciudad de la Costa, Uruguay, Moirah Alexandra Sánchez is a freelancer writer, translator and editor. Moirah is originally from Venezuela, where she had a legal practice, and moved to Uruguay with her family in 2014. She has a degree in Translation and Interpretation from Marymount Manhattan College (New York), and later on graduated from Law School in 2003, specializing in Public International Law. She has been working on a Master in Public International Law in Uruguay. Moirah is also an avid researcher and author of academic and creative work, having published several articles on topics of International Law, travel, food and beverage, culture, among others.

Robert comes from the South of France on the French Riviera, a village called Beausoleil (meaning ‘beautiful sun’), adjacent to Monaco, Monte Carlo. Robert was educated at The Catering Institute of Nice and Menton. His stepfather of Italian origin, was chef for The Palace of Monaco. His mother was appointed at The French Consulate in Melbourne, and the family came to Australia in 1968. After her term expired, the family decided to remain and live in Australia. Robert worked in Melbourne, then in Newcastle in 1969, for the opening of Capanna Restaurant in Hamilton. He then left for Adelaide and worked at Decca’s Place in North Adelaide, before moving to Sydney to join his family. He opened the very popular Eliza’s in Double Bay, then worked at both La Rive Gauche and Beppi’s. The family had quite a few restaurants in the Sydney area. Robert opened his first restaurant in 1972 in Potts Point called Le Sagittaire which is where he met Sally who he later married. Robert and Sally moved to The Hunter Valley in late 1973, after selling the restaurant in Potts Point to take up management of The Happy Valley Restaurant on Oakey Creek Road, Pokolbin (part of then Saxonvale Wines). They married in May 1975 and made a home at Apple Porch in Broke. In 1978 they opened The Pokolbin Cellar Restaurant (part of then Hungerford Hill Wine Village), and while operating the restaurant they took control of all catering at The Rothbury Estate for Mr Len Evans OBE OA, and also opened The Verandah Restaurant at Calais Estate. The Hunter Valley offered Robert and Sally a challenge to establish dining in a country destination close to the vineyards and create a marriage of food and wine. In 1979 Robert and Sally’s first son Louis was born, followed by a second son Joseph in 1984, making them a complete family. In 1989 Robert and Sally became involved in The PepperTree Project with Mike and Suzie O’Connor (Peppers Hotel Group) and Murray and Linley Robson (Robson Wine Group). The three couples and partners established the unique destination of PepperTree with The Convent, PepperTree Wines and Robert’s Restaurant which opened officially in October 1991. Robert and Sally then sold all their other enterprises to concentrate on Robert’s Restaurant, which soon became a success within itself. In 1998 they joined The Tower Estate Group with Mr Len Evans as Chairman, as the restaurant went from strength to strength. With the passing of Mr Evans, Robert and Sally made an offer to repurchase Robert’s which was ultimately refused, and Robert and Sally decided it was time to undertake new endeavours in the growing area of the Hunter. In August 2007 Robert and Sally began operating a traditional French Bistro (Bistro Molines) at Margan Cellar Door on Hermitage Road which allowed Robert to be taken back to his roots as chef and produce outstanding French cuisine. In October, 2008 Bistro Molines moved to a beautiful destination at Mount View on top of the hill at Tallavera Grove. The spectacular aspect similar to French Provincial country, offers a serene and amazing unspoilt part of the Hunter Valley. Bistro Molines, with Robert and Sally at the helm is possibly the best discovery to experience. *Portrait by: Chris Elfes Photography

Mó is an Angolan born in the east part of the country, Lunda Norte, and now living in the capital city of Luanda. He has a B.S in Aerospace Engineering from ERAU, U.S. and spends a lot of time reading about human conscience and cars.

Monika is a Bulgarian blogger, writer and beta reader. She is the founder of two blogs where she writes about her favorite books and travel adventures.

Watch Roger Mooking on Season 7 of Man Fire Food premiering May 30th on Cooking Channel (US). Roger Mooking has earned an international reputation as a renowned chef executing a culinary style that showcases his globally inspired vision. The Trinidadian-born, Canadian-raised chef is influenced by his culturally rich family background, his love of people and travel, and interest in global flavours to create new culinary experiences. While Roger’s earliest influences are his family’s Chinese and Caribbean specialties, Roger has also trained under Japanese, Chinese, French, and Swiss German chefs including his formal training at George Brown's Culinary Management Program. This third generation restaurateur has opened and consulted on many food and beverage operations including globally influenced restaurant “Twist by Roger Mooking”. Chef Mooking is the host and co-creator of internationally broadcast television series Everyday Exotic. He is the author of the award-winning cookbook of the same name. He is the co-host of Heat Seekers airing on Food Network, host of grilling and barbecue show Man Fire Food and host of Man's Greatest Food, both airing on Cooking Channel. Roger is also a reoccurring judge on hit series Chopped Canada on Food Network. His culinary talents have led to appearances throughout S.E Asia, India, North America, Australia, the Caribbean & Latin America and include features on The Today Show, Good Morning America, Top Chef Canada, Iron Chef, Guys Grocery Games and Chopped as a guest judge as well as winning the special All-Star Chopped celebrity chef episode. Taking his talents outside of the kitchen, this Juno award-winning recording artist has catered the Juno Awards Gala, serving up his signature Mooking dishes to the best in the Canadian music scene. According to Roger “food feeds the body, music feeds the soul”. But for Roger, what is most important is being a husband and father of four daughters. You could say Roger has a full plate!  

With a career in food spanning almost three decades, Michael Moore is no ordinary chef, better described as a global entrepreneur. With a passion for nutrition and a fervent interest in the science behind food, the popular television chef, food consultant and author is able to make high-end food preparation both accessible to the cook at home and desired by the discerning restaurant patron. Moore is renowned across three continents for his work as a chef as well as his food consultancy, cookbooks and personal appearances. He has cooked for some of the world’s top celebrities from Madonna to Elton John, Sean Connery and Mick Jagger. Shows such as Fresh, Junior MasterChef, Biggest Loser, Domestic Blitz and Morning’s with Kerrie-Anne have made him a household name here in Australia and his international profile continues to grow with appearances on the NBC Today Show, reaching an audience of 29 million viewers and New York’s Morning News to his name. As the owner of Sydney’s new O Bar and Dining, located atop the famous Australia Square building, as well as the popular Reuben & Moore in the Westfield Sydney complex, Michael is carving a global career for himself, one that shows no signs of slowing to a simmer any time soon.

Inspired to cook at the tender young age of six by her mother, Saiphin embarked on a culinary journey that has transported her from her small hometown, Phetchabun, in northern Thailand to the hustle and bustle of London’s East End. Saiphin’s career as a chef began over 19 years ago, and has not looked back since. Starting out whilst still at secondary school, Saiphin opened up a grocery store in Phetchabun – her first business venture, which not only served and supported the local community on a daily basis but would, down the line, go on to play a pivotal role in her long term ambition to become a restaurateur. The grocery store soon created a name for itself and Saiphin was then known by most, if not all, of those living in the area. Due to its success, Saiphin decided to open a small restaurant, cooking and selling a number of homemade favourites to local including noodle broths and rice dishes. Saiphin soon realised the extent of her passion for cooking. In 2001, she travelled to Hong Kong; it was here that Saiphin met her husband-to-be and also business partner, Alex. In 2006, the couple moved to London, which was when their humble street stall began trading on Brick Lane, offering a takeaway service of home-cooked Thai food. It soon led to the purchase of an archetypal British “caff” in Spitalfields, where Rosa’s Thai Café was officially launched, in June 2008. Now with three more sites in Soho (2010), Westfield Stratford and on Carnaby Street (2013), the group is steadily growing momentum. Offering delicious, authentic Thai food against a quirky, relaxed, kitch café-style backdrop, Saiphin’s cooking has continued to pull in the punters and grows from strength to strength. Like any great chef, Saiphin has a number of stunning signature dishes such as crispy soft shell crab topped with Thai herbs; black pepper highland venison stir fry with onions & chilli; sweet roasted pumpkin red curry balanced in an aromatic red curry and pineapple & seafood fried Thai jasmine rice with raisins, cashew nuts & pepper, served in a large hand carved Pineapple boat. During her spare time, Saiphin enjoys spending quality time with her family, eating out in new restaurants and researching recipes from across the globe.

With over 30 stellar years in the food industry behind him, a plethora of awards to his name, a handful of best-selling cookbooks under his belt, and the tour de force behind some of Australia’s most celebrated dining establishments; it’s safe to say that Matt Moran is an Australian food icon.

"Inspired to cook by his Peruvian Heritage, Ernesto acquired a love of cooking at 10 years old and dreamed of working with great culinary professionals and owning a catering company.   After finishing his culinary education in Los Angeles, CA. Ernesto continued his education achieving a bachelor’s degree in hospitality management. While going to school, Ernesto was able to work and experience the culinary industry in hotels, restaurants and catering companies. He worked at hotels such as: Hilton, Hyatt, Four Seasons, Intercontinental Hotel group, Wolfgang Puck, Patina Catering, Boston Culinary Group, Allan Jackson Catering Beverly Hills. Chef Ernesto Moreno's reputation and resume in the bustling culinary world of Los Angeles is only superseded by the age at which he's accomplished these feats.  At 26 years old he's already spent over half of the last decade working as demi chef de partie working directly under famous British Chef  Ashley James at the Four Seasons Beverly Hills.

At the age of 22 he was awarded his first Gault Millau toque and from then he expanded his activity to other restaurants, a catering business, two hotels and a culinary school while dedicating himself to the training of more than 300 professional chefs. These cooks are now working around the world, where they hold the top jobs in some of the finest restaurants. Toni Mörwald was nominated Cook of the Year in 2004, entered the list of the Relais & Châteaux Grand Chefs in 2006 and was named “Euro Toques Master Chef” in 2008. He teaches cooking and gives advice on cooking on Austrian radio and TV. Over the course of the years the MÖRWALD GROUP has become increasingly involved in exciting hotel & restaurant projects and has continued to open its own restaurants.

Rodney Murillo, Culinary Director and Vice President of Davio’s Northern Italian Steakhouses, hails from Costa Rica. As a young adult, Murillo relocated to Boston to pursue his interest in the culinary arts. Murillo’s fascination with food started early. Growing up on a farm in Costa Rica, he gained an appreciation for every aspect of food preparation. Murillo remembers that all meals prepared by his family used only the freshest ingredients, a tradition he strives to maintain to this day. Murillo’s talent and dedication allowed him to quickly rise through the ranks to Executive Chef of Davio’s Restaurant. As the Davio’s empire grew, Murillo was promoted to Culinary Director and Vice President, overseeing all of the Davio’s kitchens.

Born and raised in Sri Lanka, Nadee is a nature lover, a professional translator and a freelance writer. Being a travel enthusiast, she explores different cultures and languages with an ever-growing fondness for various cuisines. Nadee loves permaculture and has her own urban garden where she grows most of her food with great fulfilment.

Currently living in Guatemala City, Guatemala's capital, Nadia Dardón is a digital nomad who works as a copywriter and content creator. Nadia is also a self-published novelist. Her first novel, 'Shades of Blue', was published in 2020 and can be found on Amazon.

Nadine is an Egyptian economics and political science graduate, and a humanitarian worker grateful for the little beautiful things in life.

Based in Thimphu, Bhutan's capital city, Namita is a creative writer who likes horror movies,  gothic literature, and of course, food. She has a B.A. in English Literature from the University of Nottingham, Malaysia and hopes to become a published author. 

Natalie Bachiri is a freelance writer and editor. She is also a EFT Therapist helping people. She is an American living in Luxembourg since 2015 and has been working with many non profits including the Luxembourg Peace Prize as the Communications Director sharing Peace around the world with wonderful laureates. She has a degree in English Literature and Journalism/Communications and was the writer and editor of Showbiz Magazine in Las Vegas in the 1990s interviewing many famous people. Writing and helping people is her passion.

Natasha Celmi is a chef, food entrepreneur and a mum of two adorable boys. She lives in Bangalore, India where she conduct culinary workshops and believes anyone can be taught to cook and to enjoy doing it. Her emphasis is on quick, easy recipes using local ingredients, while minimizing the use of processed ingredients. Her experience in the food industry started in 2005 with ‘Mama Mia’, a chain of gelato shops in India, offering gourmet artisan ice cream and desserts. While she enjoy all types of cuisines, she has a soft spot for the Italian and Mediterranean kitchens. Stay in touch with Natasha on Instagram!

Nathan Outlaw is one of the best and most well known British chefs. His eponymous restaurant was named best in the UK by the Waitrose Good Food Guide in 2018 and has held two Michelin stars. The restaurant was closed in June 2020 and launch as a more inclusive and accessible concept.  

Nicki Wylie is a freelance writer and full-time adventurer. Originally from Northern Ireland, she currently resides in sunny Spain. Her passions are travelling, writing, learning new languages, and eating lots and lots of cheese. She's a foodie who loves writing about food (almost) as much as she loves eating it.

Born and raised in Georgia, Nika loves to travel and discover new places. In his spare time, he loves to experiment with cooking and baking with his friends, playing video games, and offering his unwavering devotion to his cat.

Nikki Gaskins Campbell is a native South Carolinian who has called the Lowcountry home for most of her life. Her ties to the Palmetto State run deep, having ancestors documented in the area long before South Carolina was even a state. She is a member of the Daughters of the American Revolution and the National Society United States Daughters of 1812. A news junkie with a journalism degree from the University of South Carolina in Columbia, she strives to provide readers with as much relevant, local content as possible. She enjoys exploring her state’s history, shops, and of course, food.

Nina is a Finnish writer and an absolute food enthusiast, who later in life decided to make a profession out of it. Also a mother of two, and a DIY enthusiast.

Noaue is a freelancing writer and history student at the University of Brasilia in Brazil's beautiful capital city. He has spent his early childhood in the United States and is fluent in both Portuguese and English.

Chef Raita is originally from Roppongi, in Tokyo. He moved to Australia when he was 15 years old because his parents decided to resettle from Japan to Australia. He’s been living in Australia ever since and works with his son and apprentice, Momotaro Noda at his newly opened restaurant: Raita Noda Chef’s Kitchen. From Executive Chef at Ocean Room, Chef Raita opened this intimate restaurant in Surry Hills that seats a maximum of 8 people.

My name is Noel Bermudez, I was born in the center of Nicaragua, Chontales. I think this is the main reason to love all the things my country has to offer: beaches, mountains, volcanoes, history, culture, and food. I’m very passionate about cooking and the history behind of the local traditions to get those special flavours I grew up loving. I hope you like this selection I made to share a little bit of what we have to offer to the culinary world.

Ori Shavit is a food journalist and restaurant critic, who used to eat everything, became vegan about a decade ago and since then has been one of the leaders of the most significant culinary revolution that has taken place in Israel in recent years. She founded the blog "Vegans On Top", she develops recipes, leads cooking workshops and give talks in Israel and around the world about plant-based nutrition and a vegan lifestyle, and the revolution that made Israel, in just few years, the country with the highest percentage of vegans and vegetarians in the world. She also founded the successful vegan pop-up restaurant Miss Kaplan that operated in Tel Aviv. Ori wrote the best-selling cookbook "My Vegan Kitchen", which has already sold 25,000 copies, and regularly collaborates with the leading food companies in Israel. Recipes in English https://vegansontop.co.il/category/israeli-vegan-recipes/

Andrea Orru is the executive chef for the Olivo Restaurant group which includes the much lauded Olivocarne and Olivomare restaurants as well as Olivo, the group’s first restaurant which opened over 20 years ago, Oliveto pizzeria, Olivino delicatessen where fantastic Sardinian imports are available to buy and the newly opened Olivogelo gelateria. Although the restaurants are very different in terms of culinary offering and atmosphere, all are united by a determination to offer tasty, authentic and unfussy Sardinian and Italian cuisine in gorgeous surroundings. Menus have been honed over the 19 years which Andrea has worked for owner Mauro Sanna, many based on traditional recipes that have been given a contemporary twist in recent times.

Owen Lindsay is a super-talented chef based in Romford, UK. Follow his Instagram account for a weekly dose of food awesomeness. 

Born and brought up in Goa, India, Chef Prashant pursued his education in Hotel Management from Mumbai and started his culinary career with the Taj Group of Hotels – one of the leading chain of hotels in India. Currently working as Executive Chef and Culinary Director in Dubai alongside celebrity chef Hari Nayak – responsible for opening new and exciting brands like Bombay Bungalow, Masti and My Mosa, Chef Prashant’s other passions include travel and photography. Follow Prashant on Instagram to stay in touch with his latest amazing creations.

Based in Santo Domingo, the capital city of the Dominican Republic, Pablo is a digital content creator.

Based in Malabo, Equatorial Guinea, Pablo is a writer and experienced paralegal. He is specialized in legal writing, but also writes occasionally about his home country and culture.

When you walk by Honey & Co.’s restaurant in Fitzrovia, the front window display is a parade of pastry that slows the walk of passers-by to a crawl, as their gaze is drawn to the cakes, loaves, and cookies. These are the creations of husband-and-wife team Sarit Packer and Itamar Srulovich.

As executive chef at Grace White Barn Inn & Spa and The White Barn Restaurant, Matthew Padilla oversees all culinary operations including curating the restaurant’s weekly tasting menu. Chef Padilla brings his passion for seasonal cooking and embracing the local purveyors to the property, where he aims to create exquisite food that entices guests to return for more. In his new role, Chef Padilla will preserve the beloved, traditional dishes The White Barn Restaurant is known for, while seamlessly weaving in new, innovative menu items. Some of his creations on the menu include; Beet agnolotti with Boucher Blue cheese, roasted beets and hazelnuts, and a whole butter-poached Kennebunkport lobster with peas, artichokes barigoule, and lobster sabayon. In addition to the regular menu, Chef Padilla will be adding an “indulgence menu” where guests can allow the team at the White Barn in to create a menu just for them utilizing the seasons’ best produce and rare ingredients from around the globe. Chef Padilla broke into the culinary scene cooking at The Kitchen in Boulder, Colorado after graduating from Johnson & Wales Culinary School in Denver.  He then went on to become a sous chef for Kevin Fink in multiple restaurants in Tucson, Arizona, followed by a two-month stage at Noma in Copenhagen, Denmark. Upon returning stateside, Chef Padilla worked and apprenticed at some of the country’s top restaurants in San Francisco, California including Masa’s Wine Bar & Kitchen, Benu, Quince, and eventually became a sous chef at Michael Mina’s flagship Michelin-starred restaurant, also in San Francisco. Working alongside Chef Ron Siegel, to whom he accredits his style of simplicity and showcasing ingredients, was when he learned to truly embrace the chef and farmer relationship. Following his venture in California, Chef Padilla joined the Relais & Châteaux family at The Little Nell in Aspen, Colorado, overseeing the hotel’s fine dining restaurant Element 47, and most recently was the executive chef at The Inn at Dos Brisas in Washington, Texas. After several years of working inland, Chef Padilla is thrilled to have the chance to enjoy the coast and the abundance of fresh seafood surrounding him in Kennebunk.  

Paula is a very talented pastry cook and a regular Nest of Chef contributor. She has won numerous awards for amateur chefs and she loves to bake for her family of four. Check out all her delicious pastry and dessert recipes on her profile page.

Licensed Nutritionist living in Guatemala, I have a passion for health, lifestyle changes but algo for good nourishing food. I am also in love with the diversity and culture that Guatemala portrays specially in every meal.

Petra ss a Czech freelance translator, writer and food lover currently based in Zlín, Czechia. Petra holds a B.A. in English Philology and has been pursuing her passion for English and travelling for over 4 years now. As a digital nomad, she has tasted almost all the flavors the world has to offer, but always looks forward to coming home and enjoying a proper made Czech classic.

Brescian-born chef Alessandro Pavoni blasted into Sydney's dining scene in 2009 with his first restaurant venture, northern Italian gem Ormeggio at the Spit. Alessandro began his career in Brescia, in Italy’s north, working at Carlo Magno with the famous Iginio Massari and Giuseppe Maffioli. After working in various Michelin starred venues such as La Rotonde in France and the two Michelin-starred Villa Fiordaliso on Lake Garda, Alessandro broadened his culinary horizons working in Bermuda at the famous Restaurant Lido before moving to Sydney permanently in 2003.

David Penistone moved to Australia in 2007 following a stint as Head Chef at The Reindeer Gastro Pub in Nottingham, England. He worked for a year at Café Bondi before joining The Keystone Group in 2008 as Head Chef for Cargo Bar/Lounge. David has drawn on his experience of British gastro pubs to influence the changing menu, creating pub classics with a touch of flair and creating a menu that now focuses on gourmet burgers, fresh seafood dishes, ribs and steaks.

Neil Perry is one of Australia’s leading and most influential chefs. He has owned several quality restaurants in Australia. Neil’s current restaurant portfolio includes Rockpool in Sydney; Rockpool Bar & Grill - Sydney, Melbourne and Perth; Spice Temple – Sydney and Melbourne; and The Waiting Room in Melbourne, as well as the Rockpool Consulting arm of the business.

Originally from Vientiane, the capital city of Laos, Sounantha is a PhD candidate at the Eötvös Loránd University in Budapest, Hungary.

Allan has spent his career working alongside some of the greatest Chefs Britain has to offer,  Michel Roux Junior at Le Gavroche, Head Chef for Marco Pierre White at the Michelin-starred L’escargot, then working at Orrery in the heart of London where he retained the Michelin star before joining the Galvin brothers at Galvin Bistro De Luxe. The Aviator Hotel in Farnborough was where Allan worked with inspirational Ken McCulloch before joining the D&D Group as Head Chef at Plateau in Canary Wharf. Allan’s passion and enthusiasm for classic cooking is self-evident. Belief in the building blocks of flavour and the traditional techniques of slow cooking, braising and stewing were taught to him from an early age. A strong advocate for using the most seasonal ingredients that our shores have to offer, whilst also staying true to the classic French and British elements. Classic, light, contemporary, quality, seasonal and refined are words that have become synonymous with Allan’s style and finish that is delivered on every plate. Allan held the best Newcomer in the Restaurant Magazine’s 100 Best restaurant’s for 2016 and has won numerous food writers and journalist over with his style of cooking. Allan is married to Chloe they have four boys and live in Surrey.

Pieter is Dutch translator and owner of a customer service company primarily servicing the telecommunications sector. Pieter has a B.A. in Marketing from the Middlesee College and is based in Heerenveen, Netherlands.

Dentistry or food? Yes, believe it or not, Spanish chef, José Pizarro considered both career paths, but thankfully his love of food was just too strong and he had no choice but to leave his passion for dentistry at the kitchen door. Originally from  a beautiful village, Talaván in  Cáceres ,  Extremadura,  José has now lived in London for over 18 years, and is often described as the Godfather of Spanish cooking in the UK. José spent his early years here working at some of London’s most prestigious Spanish restaurants including Eyre Brothers, Brindisa and Gaudi. In 2011, José opened his first solo venture, José Tapas Bar on Bermondsey Street. José Tapas Bar is small and cosy venue, inspired by the bustling tapas bars of Barcelona. The daily menu depends on what looks good at the market on the day and it also serves an array of delicious Spanish sherries to compliment the dishes. José has since gone on to open two further restaurants in the Capital: Pizarro, just a few yards from José Tapas, and José Pizarro at Broadgate Circle. José also opened a ‘pop-up’ restaurant Little José in 2017 in Canary Wharf serving tapas and gintonicas! José believes that tapas is for all, and that home cooks don’t have to be scared off by the idea of cooking lots of dishes – it’s all in the prep & keeping it simple. This mantra of simplicity along with José’s charm, enthusiasm and passion for Spanish food has led to José appearing on many of our favourite foodie TV programmes. A regular on BBC 1’s Saturday Kitchen, José has also appeared on Sunday Brunch, Weekend Kitchen with Waitrose, Rick Stein’s Christmas and Food Network’s The Big Eat. Most recently he was part of the debut series of The Wine Show, where he championed two of his favourite things, sherry & clams! José’s talents don’t end there though – his first two books, Seasonal Spanish Food (Kyle Books, 2009) and Spanish Flavours (Kyle Books, 2012) launched to great critical acclaim. His latest book, Basque (Hardie Grant, 2016), has been his most exciting work to date. A marvelous journey showing off the amazing food of this region, it’s a feast for the eyes as well as the senses! In 2017, Basque was nominated for the Food and Travel Awards ‘Book of the Year’. His 4th  book is Catalonia  which is out in October. In 2014, José was voted one of ‘100 Españoles’ – a hugely prestigious award which showcases the top 100 Spaniards around the world, based on how they have brought their talents to the masses and how they have shown their Spanish pride and love of the country through their work. José loves nothing more than flying the flag for his homeland, so this award was particularly close to his heart as well as Extremeños  de Hoy and awards of Gatronomy 2017 by El Periódico and Extremadura Turismo. José is a regular on the food festival scene, and was most recently found at the stoves at some of UK’s favourite events, including The Big Feastival, Taste of London, Meatopia, Aldeburgh & Padstow. His stage demonstrations are full of gorgeous anecdotes of growing up in Spain, how his Mum wouldn’t let him near the kitchen and his experiences of being a Spanish chef in London.

Polina was born and raised in St. Petersburg, Russia's former grand capital and its second largest city. Having grown up in a culturally diverse city, Polina has become a geek for cultures and languages. She is an avid traveler and has visited her native Russia from North to South and East to West, along with dozens of other countries in the world.

Anna began her culinary career in 2000 by accepting an apprenticeship with The Sofitel Melbourne Hotel. During this time she won the best “Apprentice in Victoria” competition run by Les Toques Blanc. Her prize; a scholarship to work ANYWHERE in the world to further her cooking career. Anna embraced this opportunity to follow her dreams and work in London for three years at The Claridges Hotel; regularly awarded the best hotel in England. During her time there she had the opportunity to work under two extraordinary pastry chefs, Miss Julie Sharp, (UK’s best Pastry Chef of the year 2004) and Nick Paterson who was awarded the same prize 2 years later. She continued to enter numerous competitions, which she won during her time in the UK. Most prominent being The Nadell Trophy (Dessert of the Year) and also the Culinary Academy Award of Excellence for pastry, being an award that is given to a limited number of young pastry chefs. As part of winning this prestigious award she was given the opportunity to travel to Paris to do a stage with renowned Pastry Chef Pierre Herme at Pierre Herme Patisserie at Rue Bonaparte Paris. She completed University at Themes Valley University in London, Culinary Arts in International Pastry Gaining excellent results. After returning to Australia in 2008 she won the Callebaut Chocolate Competition for Best Chocolate Dessert. The prize was a trip to Chicago to study at the Callebaut Chocolate School. Anna has trained along side Jerome Landrieu, Jean-Marie Auboine and Kirsten Tibballs. For 5 years she has held the position of Executive Pastry Chef at The Bathers Pavilion at the beautiful Balmoral Beach. With writing Serge Dansereau’s sweet side for his cookbooks “The French Kitchen”, “Summer Cooking” and the new realized “Seasons”. She features and writes for The Australian Business Baking Magazine, and has featured in So Good Magazine and currently in the beautiful book “The New Patissiers” by Olivier Dupon (Thames & Hudson 2013), a collaboration of the next up and coming pastry chef’s; featuring 38 pastry chefs from all around the world. Anna is also the founder and chairman of the Sydney Pastry Chef club. She is the Executive Pastry Chef at Sydney’s five star hotel: Shangri-la Sydney. Pushing the boundaries and the most talked about dessert degustations in the pastry kitchen, winning best high-tea in Sydney and having 10 talented pastry chefs in her team.

At the age of just 26, Jamie has amassed a wealth of experience, much of it alongside some of the nation’s best known chefs. One of his mentors is Cornish legend Rick Stein, under whom Jamie trained at St Petroc’s Bistro, before he went on to hone his skills at the internationally renowned, 3 Michelin star Waterside Inn alongside chef-patron Alain Roux. The lure of Cornwall proved too strong however and he eventually moved back to Padstow for a position at Stein’s celebrated Seafood Restaurant. Jamie’s appointment at St Moritz sees this ambitious young chef come full circle, having worked there previously under head chef Elliot Kettley.

When Shaun Presland was asked to take on the role of Executive Chef & launch Saké Restaurant & Bar, the 40-year-old chef says the timing was perfect. After dedicating 15 years to perfecting his craft by learning the fundamentals in Japan & training intensively with world-class Japanese chefs, he was ready to make an indelible mark on the Sydney dining scene. “[Owner] John Szangolies approached me early in 2009 & said he wanted to open a contemporary Japanese restaurant with a focus on creating first-rate dishes from sustainable produce & promoting shared dining,” Shaun explains. “I immediately knew Saké was the right place for me.” Once he had accepted the role of Executive Chef at Saké, Shaun seized the opportunity to match outstanding Australian fish & produce with the premium range of Kozaemon sakes exclusive to the restaurant. “Our goal was simply to serve up fresh & vibrant cuisine & great sake,” he says. The Sydney dining scene responded with great enthusiasm &, according to Shaun, the first year following Saké’s November 2009 opening was nothing short of incredible. “We had numerous highlights, including taking on a MasterClass & Celebrity Challenge on MasterChef – it was an inspiring experience & we had fantastic support from the show,” Shaun reflects. “And, of course, winning a Chef’s Hat was an absolute honour.” The Saké Sydney team were rewarded with a coveted Chef’s Hat in the Sydney Morning Herald 2010 Good Food Guide Awards. “It was the ultimate recognition from the industry that we’re doing the best we could do, & it came about thanks to the combination of an amazing kitchen team & excellent floor staff,” says Shaun, who was equally as delighted when Saké retained its Chef’s Hat in 2011. The restaurant’s enormous success also resulted in a sister venue opening in Brisbane. Renowned Noosa chef Shinichi Maeda, formerly of Wasabi, assumed the role of Head Chef, with Shaun presiding over the menu. “I completely trusted Shinichi to replicate Saké Sydney dishes with integrity, which he has done,” says Shaun. “& he has had the freedom to add in the flavours he is renowned for.” Located within the buzzy Eagle Street Pier precinct, Saké Brisbane has been open since November 2010. “As with Sydney, our aim was to provide a great environment in which to enjoy the wonders of contemporary Japanese cuisine, & Brisbane has upheld this goal,” Shaun adds. A third restaurant has now been added to the brand. Set within the revitalised Melbourne Arts Centre, on the Yarra River, Saké Restaurant & Bar Melbourne opened in August 2012, allowing Shaun to present his contemporary cuisine to a new audience. “We’ve been looking for the perfect Melbourne venue for a while & couldn’t be happier with the riverside location,” he explains. “It’s an exciting time & it’s been fun working with the new team to present dishes that incorporate local ingredients!” Looking ahead, Shaun says Saké customers can expect even more opportunities to learn about food & sake pairing, with all three restaurants offering Sake Discovery Sessions, bar menus perfectly matched with original cocktails & exclusive dinners hosted by in-house sake sommeliers. “As well as working with three dynamic teams, it’s the ongoing learning that keeps me inspired,” Shaun concludes. “Having the chance to share new ideas with our customers is the great thing about doing a job I am completely passionate about.”

Affectionately known as the Yummy Brummie (coined by Olive Magazine), Glynn Purnell owns and runs Purnell’s in Birmingham. Winning dozens of awards for his inspired and adventurous cooking, Glynn has remained firmly rooted in his home city and won the Birmingham’s first Michelin star in January 2005 as Head Chef at Jessica’s. Glynn’s first food memory involved baked beans on toast and curry powder! Left in charge of his little brother and sister, he would experiment on them with new combinations and challenged their taste buds. He continues to do this with dishes like poached egg yolk, smoked haddock milk foam and cornflakes on the menu at Purnell’s, cooking which earned him top accolades on BBC’s Great British Menu. Glynn takes old fashioned flavours and brings them up to date with dishes like Royal of Goats Cheese and Pineapple on sticks. Glynn is the proud owner of three establishments in Birmingham: Purnell’s restaurant opened in 2007 and was awarded a Michelin star in 2009, Ginger’s Bar and Purnell’s Bistro. He started work in kitchens at the age of 14 and spent the following two years at the Metropole Hotel, going every day after school.  They took him on as an apprentice and six years later he won the prestigious Salon Culinaire award.   Glynn moved to Simpson’s which won a Michelin star while he was a Sous Chef and where he also won other personal awards such as the Academie de Culinaire Francaise Annual Award of Excellence in 1996. He went on to work with Claude Bosi at the 2 Michelin-starred Hibiscus in Ludlow before helping to launch Jessica’s back in Birmingham in 2003. Glynn has taken part in BBC’s The Great British Menu, winning twice and then appearing as a mentor. He has previously featured on The Great British Food Revival, Pies and Puds with Paul Hollywood and with Mary Berry and Michel Roux Jnr on Food and Drink. Glynn is a regular guest chef on Saturday Kitchen with James Martin and recently appeared on BBC 2’s Extra Slice. Glynn’s book Cracking Yolks and Pig Tales was published by Kyle Books in May 2014. In early 2016, Glynn starred as a judge on the Channel 4 series Come Dine Champion of Champions.

A mercenary wordsmith for over two decades, Rae has dabbled in online and print publications, working in various industries including nonprofit, government, legal and real estate. She currently lives in Hawaii and enjoys reading mystery and thriller books, traveling and good food.

Raimon Colmenares is a contributing writer for Nest of Chef living in Peru. Raimon is passionate about marketing, music, traveling and food.

Rajmonda Ponosheci is a 22-year-old student and full time client manager from Kosovo. Rajmonda loves to write about and promote her Albanian culture and particularly its cuisine around the world.

Ralph Brennan has welcomed guests to his tables for over three decades with the vision of preserving and celebrating Louisiana’s rich bounty of food and culture. Where the culinary culture of New Orleans is concerned, you don't get much more in-the-thick-of-it than Ralph Brennan. A third generation scion of the family whose name is synonymous with New Orleans restaurants, he is steeped in the industry as a consummate professional - and as an enthusiastic wine and food connoisseur, in the truest sense of the word.

Randa is a young and ambitious Lebanese-American that has been living in Qatar for almost 13 years. She has a master’s degree from Qatar University and currently works there as a Senior Graduate Writing And Research Specialist. She is passionate about making a difference in the world, and is eager to revolutionize the status quo of the education system.

Rupen Rao is a DC-based Indian cook.  Originally from Mumbai (Bombay) India, Rupen has been teaching Indian cooking over the past 13 years.  He teaches Indian cooking at ICE (International Culinary Education) in New York, Havens Kitchen in New York, Brooklyn Kitchen in New York, Culinaerie in Washington, DC, Southern Season in North Carolina and Cook school in Philadelphia. He learned from his sole inspiration–his Mom.  Hence, Rupen's recipes are both authentic and functional. He uses shortcuts and techniques that he's learned over the years to make Indian cooking simple. He is an author of 3 Indian cookbooks, has a line of spice blends available on his website at www.Rupens.com

By the time Chef Giorgio Rapicavoli reached 29, he had already led at a handful of respected restaurants in his home town of Miami, Florida; rubbed elbows with world-famous chefs; was lauded as the city’s first winner of Food Network’s Chopped; and owned, operated and killed it at the pop-up, Eating House, before making it a permanent fixture on the 305’s evolving culinary scene. Now, having a Chopped Champions win under his belt, Rapicavoli is hotter than ever. As early as a toddler, Rapicavoli seemed destined to be a chef, spending hours watching cooking shows in lieu of cartoons. Born and raised in Miami to an Italian mother and an Argentine father, Rapicavoli’s love of cooking ignited at age five when he and ma’ would spend Sundays in the kitchen making her beloved pomodoro sauce. After high school, Rapicavoli enrolled in the Culinary Arts program at Johnson and Wales University, where he upheld a nearly perfect GPA and a repeated standing on the Dean’s List. Alas, never one to be called conventional, Rapicavoli dropped the program a semester short of graduation to dive full-force into the industry. He took turns working under renowned chefs Robin Haas and Adam Votaw, was the executive chef at Chispa Doral at just 21 and then honed his craft during his three-year executive chef stint at 660 at The Angler’s on Miami Beach. The cuisinier has been a repeat guest at Slow Food’s Terra Madre in Italy alongside the likes of Ferran Adria, Alicia Waters and Joshua Viertel, an experience Rapicavoli attributes to changing his life, as well as his understanding of food. In 2011, he filmed an episode of the popular Food Network show Chopped, blowing away the judges and host. Launched in February 2012, using his winnings from Chopped, Eating House pop-up instantly became a Miami favorite, creating a cult following of avid imbibers chomping at the bits to see what Rapicavoli would create next. Operating solely out of the kitchen of an existing breakfast and lunch diner, Rapicavoli had no storage and little time to prep before opening each night for dinner. He shopped daily, sourced from nearby farms, grew his own herbs and created each night’s menu based on what he found and what he was in the mood to cook. Creative, fun and funky twists on mostly comfort food were dished out to blissful guests for seven months before it closed, as planned, at the end of September 2012. In November of the same year, the Miami community rejoiced as Rapicavoli and business partner Alex Casanova announced they were purchasing the cafe from its owners and would open the permanent outpost of Eating House, now a Coral Gables institution. Rapicavoli’s energy, momentum and passion continue past the doors of Eating House. Most recently, he conceptualized and executed Tartare Bar, his successful four-day pop-up at the World Golf Championships-Cadillac Championship in Doral, Florida; repeatedly cooked at prestigious events such as Sundance Film Festival’s ChefDance, Foreign and Domestic Chef Ned Elliot’s Indie Chefs Week in Austin, Texas, and Identita Milano, Italy’s famous international cooking convention, where he was handpicked by iconic chef Lidia Bastianiach to compete alongside her, representing the US, in the Taglio Sartoriale Internazionale for the title of Grana Padano. Rapicavoli and his restaurant have been recognized by various national and local outlets, including Travel + Leisure; The New York Times; The Cooking Channel’s Unique Eats; Forbes Magazine’s 30 Under 30; two time nominee for Food & Wine’s “The People’s Best New Chef”; James Beard Rising Star Chef 2013 nominee; Hottest Chef in Miami, Eater.com; Best Pop-up Restaurant, Miami New Times; and Thrillist’s Best Neighborhood Restaurant, Coral Gables; among others. Refusing to slow down anytime soon, Rapicavoli and his team opened a second restaurant project, Taperia Raca, to immediate success and sold it for profit with plans to take the concept elsewhere. Rapicavoli was also recently invited to return to Food Network’s Chopped Champions where he won again and went on to compete in the Ultimate Champions Tournament. Also on the horizon for Rapicavoli is an exciting restaurant project in Coconut Grove’s iconic Peacock Park. Rapicavoli has partnered with the Grove Bay Hospitality Group to launch Glass & Vine – an intimate garden oasis by the bay. Slated for a late 2015 opening, the restaurant will be a part of the explosive culinary and retail revolution the hospitality group has in store for the Grove. Eating House is located at 804 Ponce de Leon Boulevard in Coral Gables. Telephone: (305) 448-6524; website: www.eatinghousemiami.com. Glass & Vine will be located at 2820 McFarlane Road in Coconut Grove. Website: www.glassandvine.com. Media Contact for Eating House/Giorgio Rapicavoli: Ali Jeffries [email protected] 786-493-9598 Media Contact for Glass & Vine: Larry Carrino/Kyrsten Cazas Brustman Carrino Public Relations [email protected] (305) 573-0658

In charge of the kitchen at Zumbura is head chef Raju Rawat, who brings with him over 15 years’ experience working in both the UK and the subcontinent. Having trained at one of India’s finest five star hotels, The Oberoi in New Delhi, Raju went on to work at the Michelin starred Benares in Mayfair. Prominent roles at both the Cinnamon Club and Bombay Bicycle Club followed before he helped develop popular Indian Street food brand, Moolis.

Zumbura

Aamir Ahmad, Sean Galligan and David Garrett, co-founders of award-winning contemporary furniture retailer Dwell, have made their debut in the restaurant sector with the launch of Indian restaurant Zumbura. The opening fulfils a lifelong ambition by Ahmad to open an authentic Indian eatery in the UK, one that would offer the type of food he ate whilst growing up, but within a restaurant setting. Located in Clapham Old Town, this cool and sophisticated 45-cover restaurant showcases the traditional cuisine of the Purab region of North India. Bringing something unique to the market, its menu features a range of unusual home-style dishes, with a contemporary twist, that offer even the most knowledgeable of diners a new and exciting culinary experience. Many of the culinary creations are personal to Ahmad, having been passed down through generations of his family. In charge of the kitchen at Zumbura is Raju Rawat, who brings with him over 15 years’ experience working in both the UK and the subcontinent and who helped develop popular Indian street food brand, Moolis. Raju’s focus at Zumbura is on delivering fresh, aromatic, healthy and light dishes that are totally authentic but without compromising on flavour. Main course highlights include kullia (aromatic lamb and turnip stew, slow cooked on the bone for a full meaty smoky flavour), shami kebab (flat lamb kebabs, twice cooked for a velvety smooth texture), keema mutta (spiced minced mutton with peas) and machli ka salan (pollock fish curry with mustard seeds and fenugreek). Zumbura also offers a comprehensive array of vegetable dishes, including two prized for their purification and nutritional benefits: karela (bitter gourd here cooked with lentils) and ghugni (black chickpeas with a tangy mango and onion dressing). The restaurant also offers weekend brunch and lunch menus featuring a variety of small plates and wraps. Alongside a selection of wines and spirits is an exciting cocktail list featuring such signature creations as Cucumori Chilli (Hendricks Gin, St Germaine, cucumber, chilli & coriander), Indian Negroni (Woodford Reserve, Aperol, Antica Formula, Cointreau & Peychaud Bitters) and Molly Moo Moo (Stoli Vanilla, Stoli Raspberry, Limoncello, fresh raspberries, apple & passion fruit juice).

Forty years ago, with a new family on the way, Ray Rastelli, Jr. traded in his keyboards and aspirations of rock and roll glory for a more practical – albeit less glamorous – set of butcher knives. It was a time when people still shopped at the neighborhood butcher. Interacting with customers quickly became his favorite part of the job. Whether it was chatting with his “regulars” or helping a new customer plan the perfect Sunday dinner, playing an integral role in helping people feed their families brought him true joy and purpose. He also loved the craft of butchery. Prior to becoming a butcher, music had been his life, and he quickly found a similar satisfaction in working with meat. There was a real art to it - a level of care and precision that has an impact on how good the end product is. In a way, it felt to him a lot like playing music. Ray has built Rastelli Foods Group from the one-room butcher shop he opened in 1976 to the global leader in the food service industry that it is today. Throughout it all, he’s maintained a focus on ensuring that Rastelli’s feels like a small family business. In fact, two generations of Rastelli’s lead Rastelli Foods Group today, including his brother, Tony and his son, Ray III. As Rastelli’s has grown, Ray has come to wear several hats, but he still wears his apron, he still sharpens his knives, and he still spends time on the cutting floor. Knowing that he’s feeding you and your family is still his favorite part of the job and it’s why he’s still at it 44 years later.

Razvan Stupar is a passionate chef with a culinary career that spans over 10 years. Razvan has worked as a chef for a number of fine dining restaurants in Europe, and also owned his own bistro and catering business.

Joseph Realmuto began his culinary career at the Culinary Institute of America. While attending CIA in 1991, he interned and then worked under John Laughran at the River Cafe in Brooklyn. Upon graduation in 1993, he spent his first summer in the Hamptons, NY at Nick & Toni’s. Realmuto returned to Manhattan for the off- season and landed at Park Avalon in Manhattan. At Park Avalon, Realmuto worked all kitchen stations for owner Steve Hansen, under chef Jim Botsokis. In early 1994, Realmuto returned to his summer job and began what was to be a long relationship at one of Long Island’s most critically acclaimed restaurants, Nick & Toni’s. Joe was initially hired as a line cook and for the next two years he honed his skills as sous chef under executive chef Paul Del Favero before becoming the chef de cuisine in 1996. During his stint as sous chef under Del Favero, Nick & Toni’s received two stars from the New York Times’ Ruth Reichl, was awarded the Golden Dish Award from GQ and received high praise from Food & Wine when they claimed that “Nick & Toni’s is the best Italian restaurant on the East End.” Late in 1996, Realmuto was named Nick & Toni’s executive chef. In 2001, Nick & Toni’s received a three star review or an “excellent” from The New York Times and was awarded a “very good” in 2015 from The New York Times following their 25th anniversary. In 2008 and 2011, Realmuto was a guest chef at the James Beard House. Realmuto has created and overseen the opening of three additional restaurant concepts with Honest Management Company – Rowdy Hall, an English-style, French bistro pub; La Fondita, an authentic Mexican takeout spot; and Townline BBQ, an authentic Texas style BBQ joint. Realmuto has appeared alongside several celebrity chefs on the Food Network. He appeared on five episodes of Ina Garten’s show Barefoot Contessa, cooking signature dishes from Nick & Toni’s, La Fondita and Townline BBQ. He also was selected as a judge alongside Bobby Flay on The Next Food Network Star. Giada de Laurentis featured Nick & Toni’s and Realmuto on a 2007 episode of Giada’s Weekend Getaways. He was also commissioned to participate in The Q, a BBQ festival hosted by Paula Deen and her sons in Miami Beach as part of the South Beach Food & Wine Festival. Realmuto has appeared several times on Geroge Hirsch Lifestyle on PBS. He was recently featured on ABC’s The Chew in the fall of 2014 and appeared on FOX NY’s Good Day New York cooking up some Townline BBQ out of the company’s mobile smoker. Realmuto has a devotion to local and organic produce in his menus. He helps maintain the 1-acre organic garden behind Nick & Toni’s, where he harvests items in season that go right to the plate. He is also involved with the Hayground School’s “Young Chef’s Program,” a chef-lead workshop for young children. He maintains relationships with many local farmers and produce suppliers supporting East End farms such as EECO farms, Satur Farms and Quail Hill Farms. In 2007 Realmuto spearheaded the creation and establishment of the Springs School Seedling Project. The Seedling Project has built a greenhouse at a local public school, Springs School, where Realmuto’s children attend. The mission of the project is to teach children about growing produce, cooking healthy and eating healthy. Realmuto’s dedication to the community doesn’t end there, he sits on the board of the after school program Project MOST for East Hampton and Springs schools. He can also be found volunteering for the local soup kitchens at the local churches in the community. Realmuto is currently the executive chef for all Honest Man Company establishments: Nick & Toni’s, Nick & Toni’s Café, Rowdy Hall, La Fondita, Honest Catering and Townline BBQ.

Reny Morales is a Venezuelan freelance writer and translator with a strong passion for food, teaching and learning languages, technology, and video games. Born in Maracaibo, 'the Beloved Land of the Sun', he has spent all his life in this beautiful Caribbean city with his family and friends.

Chef Andrea Reusing collaborates with small farms in her marriage of North Carolina ingredients and Asian flavors at her Chapel Hill, NC restaurant, Lantern. Since opening in 2002 it has been named one of “America’s Top 50 Restaurants” and “best farm-to-table restaurants” by Gourmet, as one of “America’s 50 Most Amazing Wine Experiences” by Food & Wine and as “Restaurant of the Year” in 2009 by The News & Observer. Reusing is the 2011 winner of the James Beard award for Best Chef: Southeast. She serves on the boards of the Center of Environmental Farming Systems, Chefs Collaborative and was recently appointed by Governor Beverly Perdue to the Sustainable Local Food Advisory Council. Reusing's first book, Cooking in the Moment: A Year of Seasonal Recipes, was named one of 2011’s most notable cookbooks by the New York Times.

I go by many names, however my favourite thus far is Teacher Rhea. I’m a twenty-something year old Trini, catching flights as quick as they can come, all while keeping my Instagram account updated with my travelling pictures. I started my writing career while traveling through South America before moving onto other countries and continents. Motto: “Choose a job you love and you will never have to work a day in your life.”

Earning an Associate Degree in Culinary Arts at the Culinary Institute of America, and then leading the kitchens of many acclaimed restaurants in Chicago, Rick Gresh is one of the most well known figures of Chicago's restaurant scene. Currently, Rick Gresh is the the Director of U.S. Culinary Operations for AceBounce and Flight Club Chicago. Find out more about Rick Gresh reading the interview he gave out to Nest of Chef here.

Eric Ripert is the chef and co-owner of the acclaimed New York restaurant Le Bernardin. Born in Antibes, France, Eric moved to Andorra, a small country just over the Spanish border as a young child. His family instilled their own passion for food in the young Ripert, and at the age of 15 he left home to attend culinary school in Perpignan. At 17, he moved to Paris and cooked at the legendary La Tour D’Argent before taking a position at the Michelin three-starred Jamin. In 1989, Ripert seized the opportunity to work under Jean-Louis Palladin as sous-chef at Jean Louis at the Watergate Hotel in Washington, D.C. Ripert moved to New York in 1991, working briefly as David Bouley’s sous-chef before Maguy and Gilbert Le Coze recruited him as chef for Le Bernardin. Ripert has since firmly established himself as one of New York’s—and the world’s—great chefs.

Born of French/Australian heritage, James grew up in the Southern Highlands town of Mittagong imbued with the flavours and soul of French-inspired cuisine. While apprenticed at Berrima’s hatted Journeyman restaurant, James developed a passion for fine dining and he soon moved to Sydney to advance his skills. He started at Savage Restaurant in Surry Hills before spending a year in the kitchen at the three-hatted Est. James then moved to Omega Restaurant, where he worked his way through the ranks to become Sous Chef and was an integral part in the restaurant earning 3 hats and the accolades of being voted SMH’s 2004 Best New restaurant. James then worked as a senior Chef at China Doll, Civic Dining and Après, before now settling down as Executive Chef at Chez Dee in Potts Point. Drawing from his extensive experience, and using only the best quality seasonal produce, James is bringing flavoursome dishes on a daily basis to Chez Dee. He believes the freshness of produce—and where it comes from—is paramount. And for James, food provenance is hands-on. Literally. Not only is he a Sydney markets regular, even his country-raised green-thumbs have been put to use establishing an inner city kitchen garden. “Creating some serious magic in the kitchen” says Timeout magazine of James’ food; no wonder people keep coming back for more.