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Chefs
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Paul Hegeman
Paul Hegeman, a chef with a passion for all things food. His cooking style focuses on using the freshest ingredients possible and helping them work their magic, his motto “combinations not complications".
paul@chefspencil.com
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Thomas Wenger
The career of Thomas Wenger has spanned the globe and for the past 25 years. His keen interest in regional Asian cuisines, cultures and traditional cooking techniques, combined with his background of a traditional continental European culinary training, define his cooking style and cuisine today.
thomas@chefspencil.com
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Nathan Van de Belt
Nathan Van de Belt is a chef with skills embedded firmly in the culinary foundations of French food and eyes constantly focused on the horizon of things to come. His combination of skills and creativity ensures that he is in constant demand in a very demanding field.
nathan@chefspencil.com
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Farouk Othman
Farouk’s culinary skills have seen him begin his career in his native Kuala Lumpur, Malaysia then onto many Michelin starred restaurants of Europe and back again. His skills lie in creating innovative recipes that do not complicate the taste buds but still offer ‘wow’ factor. His style relies on natural very fresh produce to deliver maximum flavour.
farouk@chefspencil.com
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Gary Blackman
Gary Blackman, a very global Chef. Having worked around the world Gary has developed a truly international repertoire. His style is unique and draws on many influences, combining European and Asian flavours.
gary@chefspencil.com
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Thomas McArthur
Thomas is a Pastry Chef from Glasgow in the UK. He has worked all over Britain in some of the finest hotels in the country. His desserts are built on traditional foundations but Thomas enjoys giving them a modern twist. Thomas believes in emphasizing seasonal produce in his creations and conveying his skills through easy to follow recipes to help ensure your success.
thomas.mc@chefspencil.com
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Enrico Bricarello
Enrico is a Chef with a strong affective bond with northern Italian and French cooking. As a native and life long resident of the Italian Alps he truly is an expert in the regions food and culinary history. He enjoys passing this ample knowledge onto his students at the Restaurant Management School of Turin. When not instructing tomorrow’s great Chefs he likes to rediscover ancient recipes and forgotten flavours.
ebricar@tiscali.it
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Lalitha Visveswaran
Born and raised in a strict Indian vegetarian family, Lalitha was gently introduced into the world of Escoffier and Brillat Savarin's Classical French Cuisine at the prestigious Le Cordon Bleu, London. Her cuisine is based on simplicity and minimal fussing of ingredients so that the crisp and distinctive elements of flavour are not sacrificed.
lalitha@chefspencil.com
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Wasim Jaber
Wasim Jaber is a chef who has had many influences in his culinary life. He acquired his passion for cooking as a young boy in the family kitchen, and this passion grew as he did through travel, restaurant experience and an ingrained love for food. His style is uncomplicated and draws out the best and defining qualities of his ingredients.
wasim@chefspencil.com
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Rene Ottlik
Rene Ottlik’s impressive career started at the young age of 16 in Germany. Since then his trade has taken him all over the world. He has a sound understanding and appreciation of many of the worlds ethnic cuisines and this appreciation is reflected in many of his dishes, while at the same time his support of molecular cuisine and his interest in changing food trends ensure his cuisine and cooking style are constantly evolving.
rene.ottlik@nexc.com
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Our Members
Our members are not only enthusiastic users of Chef's Pencil but many are also contributors and authors of some amazing recipes. If you'd like to join our team and contribute some of your own favourite recipes and signature dishes to Chef's Pencil, just pop them in an email and we will review them and publish them in the members section.
membercontent@chefspencil.com
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Keith Cawthorne
Keith has spent 16 years honing his culinary skills in the hospitality industry in top end establishments ranging from 5 star hotels and Michelin starred restaurants in London to 2 Chef’s hat restaurants in Sydney. He is currently Chef owner of the 1 Chef's hat restaurant ”Alchemy 731" in Mosman, Sydney.
keith@chefspencil.com
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Travis Grigg
Travis Grigg is the kind of chef who eats, breathes and dreams food. Inspired as a child by his mother’s cooking and a family stint in Hong Kong, he perfected his skills as a young chef in rural England and tropical Port Douglas. His influences range from the well leafed chef’s bible Larousse to Japanese masters and Swedish soul food. Unconventional and passionate, Travis is a kitchen rule-breaker!
travis@chefspencil.com
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Anton Norhazri Norudin
Born and Raised in Kuala Lumpur, Malaysia. Anton has spent the last 10 years working and travelling his way throughout central Europe. Anton’s cutting edge recipes are a result of his desire to continually experiment and investigate with new flavours, textures and ideas.
anton@chefspencil.com
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Sharon Sealy
Sharon has worked in several fine dining establishments throughout the world, yet her personal style is always back to the basics and the simplicity of good wholesome food, with fresh, quality ingredients. She loves teaching and encourages others to experiment and create their own recipes and cooking style.
sharon@chefspencil.com
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Frauke Steinkamp
Although born in Germany, Frauke has lived and worked all over the world and has for most of her life called Sydney Australia home. She has been the recipient of numerous cooking awards throughout her career, including the prestigious Salon Culinaire in three different categories. Her cooking style is always creative, utilises the freshest ingredients and emphasises simplicity.
frauke@chefspencil.com
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Are You a Chef?
Are you a professionally qualified Chef? Would you like to raise your profile and take your recipes to the world? Then become a Chef’s Pencil contributing Chef! Email Recruitment now to learn more!
recruitment@chefspencil.com
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Photographers
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Jason Hamilton
Jason is our most frequently contributing photographer and is
passionate about taking pictures. His work, predominately travel
photography features exotic foods, colourful locals, stunning
landscapes and architecture.
jason@chefspencil.com
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