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 Roš is the Head Chef of Hiša Franko and one of the world's best chefs in the world. Ana is a self-thought chef who has transformed her rural Slovenian restaurant into a global foodie destination. Ana is well known to foodie fans after starring in the second season of Netflix's popular show Chef's Table. Check out our interview with Ana Roš where she talks about her career, work and Slovenian cuisine.

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.

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.

Armita is an Iranian-Canadian psychologist, self-taught cook, and food stylist who is passionate about the artistic expression of various international cuisines, particularly middle eastern and traditional Iranian cuisine. She has been cooking for the past 10 years and treats food as an art form and draws inspiration from colours, flavours, texture, art and her fond childhood memories, growing up in Tehran, Iran. She hopes to bridge the gap between culture, art, food, and design, while showcasing a refreshing take on traditional Iranian recipes and ingredients. Her philosophy of cooking is that, it’s a tool that can close cultural gaps, raise awareness for important humanitarian and global causes, and bring togetherness. She used her baking and food styling talent to raise funds for global causes. Her most recent fundraising projects have raised funds for victims of the August 2020 Beirut Explosion, Canada’s Food Bank and children/families living under poverty line in improvised region of Sistan and Baluchistan, Iran. She hopes the highlight the values of generosity, richness and kindness that Iranian cuisine offers to the world, by elevating the beauty of many regional/traditional Iranian dishes, one plate at a time. Armita’s inspiration for the featured spiral design of the traditional Kashke Bademjan appetizer dish comes from natural shapes in nature.

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.

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. His latest book is titled “Best of Heinz Beck”, published by Giunti Editori (2017). Multistarred and pluri-awarded, since 1998 is the winner of the “Five Star Diamond Award”, and since 2013 also of the “Six Star Diamond Award”, both conferred by the American Academy of Hospitality Sciences, first in Italy to obtain such acknowledegement. In the year 2000 Heinz Beck is awarded with the “Gold Medal at the Foyer of Artists”, an international prize of the University of Rome La Sapienza, awarded for the first and only time in 40 years to a Chef. In 2010 he is the recipient of the recognition of the “Knight of the Order of Merit” from the Federal Republic of Germany awarded by the Minister Friedrich Däuble. Always in 2010 Heinz Beck and others 10 Italian Top Chefs decided to join their forces and found the “Order of the Knights of Italian Cuisine”, in order to communicate with National and International institutions, as well as the media, as a united front. In 2014, thanks to his strong and persistent attention towards health and innovation in gastronomy field, Heinz Beck was awarded during the tenth edition of international Congress Identità Golose with the prize “Chef of the year” and with the “Lion of Venice Career Award”, conferred by AEPE during the sixth edition of the Congress Gusto in Scena. Always in 2014, a new, unprecedented prize, testament to his growing interest in nutritional values and benefits of food on the body; the award "Taste & Health", assigned to Chef Heinz Beck in occasion of the presentation of the Guide of Rome 2015 by Gambero Rosso. In 2016 he is nominated Ambassador of Extraordinary Italian Taste by MIPAAF, the Italian Ministry of Agricultural, Food and Forestry Policies, for the promotion of Italian Cuisine worldwide. In the same year he was also awarded with the prize “Italian Excellence”, symbol of the first edition 2016 of Italian Excellences Festival. In 2017 he received an award by Fiasconaro, a famous brand of Sicilian pastries, called “Gusto Divino 2017” during the Divino Festival at Castelbuono, in the south of Italy; in the same year he has been awarded with “Kitchen & Management” and “Internationalization” prizes during the Food Community awards in Milan. 2018 started with the awarding of the “Excellent Prize”, at the Oscar of the culture in Hospitality Industry. In March 2018 he received the Degree in Natural Bioenergies, which was awarded to him by the Popular University of Arezzo. Careful observer of food effects on the body, Heinz Beck has been carrying on for almost 20 years Important cooperations with national and international scientists as well as Italian Universities concerning the good balance between food and health. As an author of several noteworthy texts, today Beck consuls several businesses, offering the same attention to details that his Guests receive at “La Pergola” in Rome as well as in all his Restaurants worldwide (listed below), a testament to the genius of Heinz Beck. Heinz Beck is truly a polyhedric genius of our time, in which different attitudes evolve into different arts, the true size of modern gastronomy. Heinz Beck's Restaurants around the World “La Pergola” – Rome *** Michelin since November 2005 “Cafè Les Paillotes” – Pescara (Italy) * Michelin since 2009 “Gusto by Heinz Beck” at Conrad Algarve – Portugal * Michelin since November 2017 “Social by Heinz Beck” at Waldorf Astoria Dubai Palm Jumeirah – Dubai “Heinz Beck” – Tokyo (November 2014) – * Michelin since November 2017, 3 tricolour forks by Gambero Rosso in the Top Italian Restaurants Guide 2017 “ATTIMI by Heinz Beck” – Rome Fiumicino, Leonardo Da Vinci Airport MOLO E, Terminal E (inaugurated on January 2017 and already awarded with the prize for the Most Innovative Concept of 2017 at Food Service Awards Italy) “St. George Restaurant by Heinz Beck” at the Ashbee Hotel – Taormina (Messina) “Beck at Brown’s” at Brown’s Hotel – London “Ruliano with Heinz Beck” at FICO, Eataly World – Bologna

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.

Restaurant de Leest, owned by Kim Veldman and Jacob Jan Boerma started in the summer of 2002 and since 2013 it has been awarded three Michelin stars. Chef Jacob Jan Boerma does not simply conjure up his kitchen style, he bases it around products from his region and only when at their best. He has learned the latest and best cooking techniques from all across the world, discovered exciting new ingredients and flavours belonging to various regions, while in Scandinavia he acquired the knowledge of a variety of local ingredients, and he has enhanced his general gourmet expertise during trips to various parts of Europe. He believes that it is very important to not forget the quality of the product as that is the base of success! In a skillful and craftsman like way, Boerma translates all of these experiences into cosmopolitan and creative dishes for his sophisticated clientele. His perfectionist mentality is evident from the way in which he prepares highly flavoursome dishes. It has been acknowledged as culinary art of the very highest standard, which earned the restaurant the number 2 spot on the best 500 restaurants of Holland list, 19.5 points Gault Millau and chef of the year 2010 award.

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.

Based in London, UK, and originally from Izmir, Turkey, Bora Doganay is a Chef and recipe developer.

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. For the first time on record, L’Espresso awarded a 20/20 rating, which it gave to Osteria Francescana.

• 1986  - Massimo Bottura renovated a roadside trattoria on the outskirts of Modena - Trattoria del Campazzo
• 1993  - Bottura took a 6 month sabbatical and met Lara Gilmore in New York who was to become his wife
• 1994  - Valuable experience was gained whilst doing a stage with Alain Ducasse at Louis XV in Montecarlo
• 1995  - Osteria Francescana opens, juxtaposing tradition and innovation with contemporary art and design in Modena’s medieval city centre
• 2000 - During a summer at El Bulli, Ferran Adrià encouraged Bottura to continue pushing the envelope
• 2002 - Osteria Francescana is awarded its first Michelin star
• 2006 - Osteria Francescana is awarded its second Michelin star
• 2011 - Bottura achieved a life long ambition when Osteria Francescana was awarded its third star by The Michelin Guide
• 2013 - Osteria Francescana rises to #3 in the World's 50 Best Restaurants list
• 2014 -
• FEBRUARY: Bottura is awarded the White Guide’s prestigious Global Gastronomy Award
• MAY: Ristorante Italia di Massimo Bottura opens
• OCTOBER: Never Trust a Skinny Italian Chef released
• 2015 -
• APRIL: Netflix’s first docuseries, Chef’s Table, worldwide broadcast. Director David Gelb’s film of Massimo Bottura on official selection at the Berlin Film Festival
• MAY– OCT: Bottura takes lead role in Milan EXPO, invites chefs to participate in Food for Soul
• JUNE: Osteria Francescana rises to #2 in the World's 50 Best Restaurants list
• OCTOBER:,Osteria Francescana receives never-before-awarded 20/20 rating in L’Espresso Restaurant Guide 2016

Osteria Francescana is closed all day on Sunday and all day on Monday. Reservations are essential. Osteria Francescana, Via Stella, 22, 41121 Modena, Italy +39 059 223912               www.osteriafrancescana.it portrait by: Paolo Terzi

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.

Chef and restaurateur Dave Campbell’s career has been one filled with landmark establishments and pedigree operators. As a chef, Dave has worked with trailblazers in modern Asian cuisine including Neil Perry at Star Grill and Wokpool, Kylie Kwong at Billy Kwong and Tetsuya Wakuda, who taught him not only the finer points of being a good chef, but how to operate a high performing business at the same time. Since then, he has turned successful restaurateur in his own right, opening critically acclaimed establishment The Book Kitchen in Sydney’s Surry Hills with his partner Nicole, before moving south to open modern Asian restaurant Hungry Duck. Situated in the south coast township of Berry, in its four short years of operation, it has already become a highlight of the NSW regional dining landscape. An outspoken champion of local and sustainable produce and restaurant practices, Dave has been consistently awarded recognition for his commitment in publications such as the Sydney Morning Herald Good Food Guide. He continues to work with local farmers to bring a focus to the importance of knowing how food is produced and the process of its journey to the plate. 2012 brought with it the birth of Dave and Nicole’s latest restaurant project, Wharf Rd Restaurant & Bar. Situated on Nowra’s stunning Shoalhaven waterfront, the restaurant and bar showcases more jewels of NSW south coast produce, this time with a South American accent. Here, carnivorous gems from the Peruvian- style parilla BBQ sit alongside fresh seafood and craft beers: all the key ingredients needed to enjoy this pristine area of the world.

Hungry Duck

85 Queen Street Berry (02) 4464 2323 www.hungryduck.com.au

Wharf Rd Restaurant & Bar

10 Wharf Road, Nowra (02) 4422 6651 www.wharfrd.com.au

Dave Campbell

[email protected] Photo by: Katie Kaars

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.

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 freelance 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.

I’m a self-taught food creator and a trained hunter with a passion for natural Swedish ingredients and game meat. My mom worked as a professional chef all her life and I spent my childhood in her kitchen. Later in life I worked as a chef in a conference hotel, before I studied to become a Purchasing Manager. My ambition nowadays is to create modern and esthetical presentations of traditional Swedish dishes. By sharing my recipes I strive to introduce new tasteful dishes with Swedish main ingredients, and share my love for game meat.

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 Imed Brahem is the Pastry Chef of Brahem Patisserie in Hammam Lif, a beautiful coastal town in Tunis.

Clélia is a super talented French food blogger and photographer. You can find her amazing creations on Instagram, where she posts daily some of the most delicious desserts out there.

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.

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 and Paramount Desserts have spiced up the lives of keen cooks everywhere. She regularly contributes food and travel features to magazines.

Oana Florentina Ciobanu is the Head Pastry Chef at Turnips restaurant, located in London's iconic Borough Market. She graduated from the Pastry and Confectionery School at IEK PRAXIS in Greece in 2014. She then worked together with Mimikou Alexandra and Dimitris Chronopoulos, chef pâtissier chocolatier of Valhrona, in Greece and Kuwait. She then moved to London and worked at Michelin-starred City Social London prior to taking on taking the role as Head Pastry Chef at Turnips. She does not know what the future holds for her, but at the moment she is enjoying her work and wowing customers with amazing pastry.

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 Chef's Pencil 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.

Ian Curley is one of Australia’s most-awarded chefs, with an enduring 25-year tenure in Melbourne that has seen him at the helm of some of the city’s most iconic restaurants, including nine years at The Point Albert Park and more than a decade with the European Group. Currently, Ian is co-owner and chef at French Saloon and Kirk’s Wine Bar, and Director of restaurant consultancy group, Exec Chef. Ian’s food is much-loved for its accessible approach and simple philosophy - he cooks the food he loves to eat, across all cuisines. His signature style, however, is European fare of the highest quality, with classic French underpinnings - a legacy from the rigorous training he received early in his career in the kitchens of London. As a consultant, Ian has enjoyed a successful partnership with The Melbourne Racing Club since 2013, designing menus, training kitchen staff and taking the Executive Chef-in-residence role across the fine dining Black Caviar Restaurant and the Committee Room, servicing a huge number of guests on each of their race days throughout the year. Ian’s skill lies in ensuring each guest receives restaurant-quality food, something he credits to a personalised, honest approach when designing his menus, and meticulous planning. Ian is also a consultant to Craig’s Royal Hotel in Ballarat where he works in co-operation with the management team to deliver the right brand message to each and every guest through their dining experience. You may recognise Ian from one of his regular TV appearances - he was host of his own TV show, Channel 7’s Conviction Kitchen, and has had recurring guest spots on MasterChef Australia, Yes Chef and Postcards. Ian is a dedicated Ambassador to the Pancare Foundation and works closely with his other chosen charities, Solider On and Battle Back Britain. He supports the Australian food and restaurant industry each year at the Taste of Port Douglas and Noosa Food & Wine Festival. When he is not working, you’ll find Ian spending time with his partner Simone and their three daughters, or perhaps on the golf course. When it comes to sport he of course is Premier League through and through - an original Chelsea Shed Boy.

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!

Hailed as a champion of sustainability and green restaurant innovation, Chef Danielle Leoni has distinguished herself with an avant-garde approach to blending the best of the Southwest with the tropical traditions of Jamaica. Chef Leoni has spent over a decade exploring the islands of the Caribbean and immersing herself in seaside food cultures with a keen eye on responsible fishing practices. Over the past 12 years, under Chef Leoni’s stewardship, The Breadfruit and Rum Bar has introduced an entirely new cuisine to Arizona while redefining perceptions of tropical and green dining. Nationally recognized as a culinary leader implementing sustainable change within our food system, she travels the nation speaking about ecological and social sustainability through the lens of food. She is a member of the Monterey Bay Aquarium's Seafood Watch Blue Ribbon Task Force, a board member of Slow Food Phoenix, represents the James Beard Foundation Impact Programs in seafood sustainability and women’s leadership and most recently is consulting for a cutting edge sustainable shrimp agriculture company helping to educate chefs about sustainable seafood and break the negative stigma around farm shrimp. Chef Leoni has amassed numerous accolades and awards including recognition as a Semifinalist for the James Beard Foundation’s “Best Chef: Southwest” 2020 along with considerable print, TV and radio features over the past decade. She holds an Executive Master of Sustainability Leadership and BA in Political Science from Arizona State University. Her passion for creating positive change has most recently manifested as Big Marble Organics, an Arizona carbonated beverage company rooted in shaping sustainable supply chains across the globe. Big Marble Organics is the only certified fair trade and organic ginger beer in the US.

 

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.   AWARDS & RECOGNITIONS Under Serge guidance Kable’s restaurant was the first ever hotel restaurant to receive a maximum rating of 3 Chefs’ Hats in the prestigious Good Food Guide, a feat never achieved again by a hotel operated restaurant in Australia. Received the special Sydney Morning Herald Special Award for Excellence, an award that only one person receive per year and is an expression of the respect that the industry accord to the recipient. Lifetime Achievement Award for Food & Beverage Excellence presented at The Ritz-Carlton Millenia Singapore Julia Child Award for “Best Design Cookbook” for Serge’s “Food and Friends” published by HarperCollins. Serge’s book was judged against 400 other cookbooks. Tourism Training Australia, Tourism Champion presented to Serge Dansereau for outstanding achievement for promoting the cuisine of Australia and to have set new quality standards in the field of cooking. Inducted into Tasting Australia Hall of Fame for the services to the industry and the support Serge gives to all young chefs around the country. Sydney Morning Herald Good Living magazine named Serge as one of the most influential Chefs in Sydney and Australia Australian Gourmet Traveller Magazine “Outstanding contribution to the industry” Award. Awarded by the leading food magazine of Australia for Serge creativity, the supports of small producers and his standing in the industry. Named one of “30 French Canadians that have made a difference to the world” in L’Actualité Magazine Published 3 more books, “Serge for the love of good food”, “Bathers’ Pavilion Café Cookbook” (4 reprints) Bathers’ Pavilion, “Menu and Recipes” (1 reprints) Vogue magazine, selected Serge as an “Icon of Australian cooking” Awarded “1st for Best Cuisine” by Cruise Passenger Magazine for Serge’s cuisine onboard Orion Expedition Cruises. Serge is the menu designer and consultant chef for Orion Expedition Cruises. New cookbook coming out in October 2010, “French Kitchen”, showcasing Serge’s French cooking style at home. HarperCollins under ABC label.

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.

Charismatic New Orleans-born chef David Guas, widely familiar from his frequent appearances on NBC’s “The Today Show” and CBS’ “The Talk,” brought his rugged charm as host of Travel Channels’ “American Grilled.” Guas has garnered national praise in publications like Food & Wine, Travel + Leisure, Saveur, Southern Living, The Local Palate, Bon Appétit, Garden & Gun, The New York Times, The Wall Street Journal, and The Washington Post for showcasing the soul of the south in his sinfully delicious Louisiana-style favorites and signature desserts at Bayou Bakery, Coffee Bar & Eatery, his funkified neighborhood gathering spot in Arlington, Virginia. Chef Guas has published two cookbooks - and his latest in 2015 was Grill Nation: 200 Surefire Recipes, Tips, and Techniques to Grill like a Pro.

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.