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.

Born in Leipzig, Daniel Achilles is driven by the unconditional desire to always present something new to his guests. This does not necessarily have to be a particular produce, but the way it is prepared or presented. There may certainly be times when the celebrity chef makes his own utensils and prefers using a nicely shaped branch of a walnut tree for the presentation of an amuse-bouche instead of a plate. In his quest for change, Achilles proceeds almost fanatically and keeps refining new creations together with his young team to come up with something entirely personal, unique and, above all, something that had been unheard of before. Yet, he never loses track of the golden thread during this culinary conquest and stays faithful to his style of cooking. Such dedication to the profession and the amount of hard work, concentration and discipline he displays distinguish Daniel Achilles from others. One could almost compare his drive to invent to Moritz Emil Rathenau and Thomas Alva Edison, who were on a life-long search for technological innovations to improve quality of life… His professional development is both fascinating and impressive: as a son of a cook, he finished secondary school, and then trained to become a cook at the Paulaner Palais Leipzig in 1992. From there, he moved to the first top restaurant in Leipzig - Restaurant Stadtpfeiffer in 1995. Head Chef Rainer Behringer was responsible for him catching the “star cuisine bug”, as he claims today. He completed his alternative civilian service doing landscaping at a Protestant care home. The premises was several hectares in size with a herb and vegetable garden for self-catering and an incredibly large amount of cut flowers, trees and other greenery which taught him to respect nature. He left Leipzig in 1997 to head south for the first time – to the Landhotel Schlosswirtschaft in Altenstadt, which had been awarded a Michelin Star. By now, he really knew where he wanted to go – all the way to the top. This was followed by stints with Juan Amador at the Fährhaus Munkmarsch on Sylt and with Bernhard Diers – first at the historic Gasthaus Schwanen in Haigerloch and later at the Restaurant Am Marstall in Munich. Bernhard and Susanne Diers were the ones who introduced Daniel Achilles to the idea of running his own business and who continued to influence his late career path. Daniel Achilles also met Sabine Demel at the historic Gasthaus Schwanen. Later, they became a couple. Together, they started working for Christian Bau in 2002, holder of two Michelin Stars at the time. They stayed with him for more than two years at Schloss Berg in Nenning. At the end of 2004, the couple decided to make a new start – Sabine Demel at the hotel management school Hotelfachschule Heidelberg and Daniel Achilles as chef at the restaurant Maintower, with culinary advisor Juan Amador in Frankfurt. In 2005, Juan Amador finally recruited him as sous-chef at his restaurant Amador in Langen. Here, Daniel Achilles and Sabine Demel decided at the end of 2007, to become self-employed and open a new restaurant in Berlin together. After a planning phase of almost one and a half years, restaurant reinstoff opened in March 2009. Only eight months after the opening, the restaurant won a Michelin Star award. The second star followed in November 2011. And in November 2013, Gault&Millau voted Daniel Achilles “Chef of the Year 2014” and awarded the restaurant 18 points. Portrait by: Philip Koschel

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.

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.

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!

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.

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

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.

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.

Andrea Barnhill is the Founder and Editor of Weekend Wander Club, a travel blog for young professionals. She loves sharing her tips on how to make the most out of only a few days out of office to explore the world.

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”. It is also the first pastry to have been so in demand, it sells of up to 20x its retail price on the black market. The Chef’s various other inventions, including his Frozen S’more, Magic Soufflé, and Milk & Cookie shots have all become popular treats with international fame. The New York Post proclaimed Chef Ansel the “Willy Wonka of NYC” and Food & Wine called him a “culinary Van Gogh.” Chef Dominique opened his celebrated Dominique Ansel Bakery in New York’s Soho neighborhood in November 2011.  Serving both sweet and savory items, with pastries reigning supreme, the Bakery is home to many of Chef Dominique’s signature creations – from his famed Cronut® pastry, which first debuted in May 2013, to the DKA (Dominique’s Kouign Amann), Cookie Shot, Frozen S’mores, made-to-order madeleines, and more. In April 2015, Chef Dominique launched his second NYC shop with Dominique Ansel Kitchen, located in the West Village. Turning the tables on a traditional bakery, the Kitchen features an idea perhaps even more radical – more than 70% of the menu is either made, finished or assembled to order, reflecting Chef Dominique’s belief that “time is an ingredient.” On June 20, 2015, Chef Dominique brought his famed pastry shop to Tokyo with the opening of Dominique Ansel Bakery Japan, his first outside of the U.S. Located in the fashionable Omotesando neighborhood, the shop is housed in a beautiful 3-story tower and celebrates the next generation of pastry. Many of Chef Dominique’s signature items from his original NYC bakery are featured on the menu, including the Cronut®, Frozen S’mores, DKA, and Cookie Shot, as well as many exclusive-to-Tokyo creations highlighting local ingredients and traditions. In July 2015, Chef Dominique launched U.P. (short for “unlimited possibilities), his after-hours tasting table hidden within the Kitchen shop in NYC. The exclusive U.P. table seats just 8 guests and descends from the ceiling into the center of the bakery’s prep kitchen, where Chef Dominique serves an 8-course, all-dessert tasting menu, complete with cocktail and wine pairings. Chef Dominique has been honored with several awards and accolades throughout his career. Most recently in June 2015, he was bestowed the prestigious Ordre du Mérite Agricole award, one of the highest honors in France, for his dedicated to promotion French cuisine and culture. In 2014, Chef Ansel won the James Beard Award for “Outstanding Pastry Chef” in the nation and was one of Crain’s “40 Under 40.” In 2013, he was named one of Business Insider’s “Most Innovative people Under 40.” That same year, the Daily Mail UK called him the “most feted pastry chef in the world”. He was named one of the “Top 10 Pastry Chefs in the United States” by Dessert Professional magazine in 2009, and in 2010, Dominique was subsequently chosen by Time Out New York as one of the city’s “Top Ten Pastry Chefs You Need to Know.” Prior to starting his own business with his first Soho bakery, Chef Dominique was well-known in New York as the executive pastry chef at Daniel, Daniel Boulud’s flagship French restaurant. During his six years there (the longest tenure of any pastry chef at Daniel), Dominique was part of the team that led the restaurant to receive its first 4-star New York Times Rating, 3 Michelin stars, and James Beard’s Outstanding Restaurant of the Year Award in 2010. Chef Ansel also spent seven years at the venerable French bakery Fauchon, where he was in charge of international expansion, helping to set up shops around the world. These days, the chef is often noted for his support of various charities, including the fight to end hunger with Food Bank for New York City, City Harvest, and God’s Love We Deliver. Chef Ansel’s first cookbook DOMINIQUE ANSEL: The Secret Recipes published by Simon & Schuster was released in October of 2014.

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"

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.  

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.

Juan Mari Arzak is the owner and chef of the world famous 3 Michelin starred Arzak Restaurant in San Sebastián Spain. He is considered one of the few masters of Basque cuisine. Here he tells us a little about his experience and the life of his restaurant past and present. The story of the restaurant is, as far back as I can remember, the story of my family. The house was built in 1897 by my grandparents José María Arzak Etxabe and Escolástica Lete, as a wine cellar and tavern At Alto de Miracruz, in the village of Alza, now part of San Sebastian. Many of my earliest childhood memories took place there. It remained a tavern until my parents, Juan Ramón Arzak and Francisca Arratibel took over. Together they turned it into a simple but well thought of restaurant. Their efforts and talents in the kitchen did not go unnoticed. Little by little the word spread that something good was cooking in Alto de Miracruz also known as Alto de “Vinagres”. The restaurant acquired a certain name and specialized in banquets for family celebrations. My father died in May 1951, when I was 9 years old. My mother did not fall to pieces; she struggled to continue the work on her own. As the quality of the banquets continued to improve they acquired great prestige. Such was their fame that brides and grooms would set their wedding dates according to when my mother had an opening at the restaurant. The same thing happened with baptisms and communions. In 1966, after finishing my studies at the school of hotel and restaurant management, the military service and my internships abroad, I started working at the restaurant. In the beginning I specialized in grilled meats over a charcoal fire. My mother was a patient and consistent teacher. Step by step she showed me the secrets of gastronomy. Curiosity and a desire to continue learning pushed me to work on dishes of my own creation. Shortly after, in 1967, Maite Espina joined the restaurant. Together we developed and improved the business. She contributed and continues to contribute with her talents in areas such as service, style, decoration and administration. I evolved within the framework of Basque cuisine, adding new elements to create my own cuisine from that base. As the restaurant grew so did the family. We have two daughters, Marta and Elena. In the mid 70s we started to receive prizes and awards which reaffirmed our efforts to convert Restaurante Arzak into a gastronomic reference both nationally and internationally. In 1989 we received the sought after third star from the prestigious Michelin guide. Elena Arzak is fully involved in the day-to-day workings of the restaurant. She is constantly broadening her culinary horizons. She is prepared to run the restaurant and continue along this difficult road. You can see her hand in changes that are being incorporated onto the menu. She is the fourth generation of this family dedicated to the hospitality industry and is passionate about great food. She studied at the Hospitality Management School in Lucerne, Switzerland from 1988 to1991 and did internships in different companies. Her knowledge of the hospitality industry is broad and covers all areas. Not in vain was her internship in the dining room at the Hotel National in Lucerne nor in reception at Hotel International in Zurich at the beginning of the nineties. She also passed through the “engine room” at the famous Le Gavroche in London and the Hotel Château Güstsch in Lucerne. But her preparation in the kitchen has been of greater significance. Troisgros in Roanne, the Parisians: Carré Des Feuillants, Le Vivarois o the innovator: Pierre Gagnaire, in addition to short stays the Luis XV de Montecarlo, Antica Osteria di Ponte in Cassinetta Di Lugagno (Italy) and El Bulli, among others. The International Academy Of Gastronomy honored the young cook from Guipuzcoa with the prestigious best future chef prize (Chef de L`Avenir) in the year 2000 – awarded in May of the following year. Elena Arzak was recognized among the most promising chefs worldwide. At that time only 6 chefs had received the prize, among them the Spaniards Martín Berasategui and Sergi Arola. Her last name is her letter of introduction. Arzak is probably the most prestigious reference in the history of Spanish cuisine. But to that she brings her own sense of responsibility and her enormous curiosity. That’s why following in her father’s footsteps – he is just as edgy as she is - she has been named as an honorary member of the Tolosa Bean Brotherhood (2002) and the Basque Gastronomy Brotherhood (2003) and the Queimada Brotherhood of the Basque Country (2005). She did the honors at the XII presentation of Young Idiazabal Cheese in Ordizia in 2006 and was honored in the II edition of the French Cheese Awards in 2007 (Sopexa). Elena runs the Restaurant Arzak in Alto de Miracruz together with her father. She continues to expand her profesional knowledge with short stays at other restaurants. More and more of the dishes on the menu spring from the imagination of this promising chef who is a happy presence in our kitchens.   Photo by Jose López

Portuguese and a chef, José Avillez’ main focus is to promote Portuguese gastronomy and to contribute to making Portugal a top gastronomic destination. He’s considered one of the great references of gastronomy in Portugal and has stood out because of his enterprising spirit and of his drive to keep pushing further. His immense curiosity, love for travelling and constant drive to experiment and learn have contributed a great deal to his creativity and evolution, though the great source of inspiration is Portuguese cuisine. He de nes himself as a chef who’s passionate for cuisine and for his country and who embraces innovation and creativity without ever forgetting tradition, quality, authenticity and the worth of work. José Avillez grew up near the ocean and a pine forest in Cascais —this had a profound in uence on his work. He studied Business Communication in college, had private study lessons with the key author on traditional Portuguese gastronomy, Maria de Lourdes Modesto, and did many professional internships in several different restaurants in Portugal and abroad, such as El Bulli by Ferran Adrià, who transformed his concept of cuisine. In 2008 he took on the role of executive chef in the emblematic restaurant Tavares, in Lisbon, the place where he’d later win his rst Michelin star (2009) and in 2011 he decided to open his own restaurants. Today he has several restaurants in Lisbon and Porto, each with a different concept, but all expressing his passion for cuisine. José Avillez has many dozens of enthusiastic collaborators who assist the restaurants’ operation and help him develop his different projects, including his TV shows, books and signature wines. Today, what is it that excites and drives him? The moments of creativity, because it’s when I feel the most pleasure and emotion in my life. My team, who helps me full my dream — everyday I’m thankful to the people who work with me. Then there’s the emotional commitment, the chance to give... and in the kitchen, we give! Life is a journey and the important thing is to give and leave more than we take.   The Restaurants − At BELCANTO —distinguished with two Michelin stars and considered one of the 100 best restaurants in the world by the prestigious “The World’s 50 Best Restaurants List”— José Avillez offers a revisited Portuguese cuisine in a sophisticated atmosphere that evokes the old romantic feel of Chiado. This is the style that truly de nes him and expresses his creative evolution; − BECO - CABARET GOURMET is a special place where haute-cuisine meets show business in an immersive and memorable experience. In this bohemian and sophisticated restaurant and bar inspired by the 1920’s and 1950’s clubs, there’s a set tasting menu that is never revealed beforehand; − MINI BAR is José Avillez’ gourmet bar. Located inside Teatro São Luiz, it livens up Chiado’s evenings and nights, offering a new entertainment concept. Monday to Sunday, from 7.00 p.m. onward, José Avillez proposes a Bar Menu, and small, varied and avourful gastronomic experiences, along with wonder and fun that can be enjoyed in the bar area or at the tables reserved for dinner. This is not a traditional restaurant. Here, everything is not what it seems; − BAIRRO DO AVILLEZ is an ample and surprising place with different, yet complementary gastronomic concepts inspired by the best Portuguese avours. This is the most atypical of Lisbon’s neighbourhoods. Open every day from noon to midnight, here there’s a Mercearia (gourmet deli) stocked with irresistible delicacies, a wonderful TABERNA (tavern) for those who like hearty food, a PÁTEO where seafood and sh are king, and CANTINA PERUANA, with an offer of contemporary Peruvian cuisine signed by the Peruvian chef Diego Muñoz; − CANTINHO DO AVILLEZ is a relaxed meeting point in both Lisbon (Chiado and Parque das Nações) and Porto, that offers a good Portuguese-inspired cuisine in uenced by the chef’s travels in a very comfortable atmosphere; − CAFÉ LISBOA was created with the purpose of bringing new life to São Carlos’ square. Café Lisboa is part of São Carlos National Theatre and has a wonderful terrace where you can have an espresso or a snack, eat lunch or dinner or simply enjoy a drink, any time, noon to midnight, seven days a week; − PIZZARIA LISBOA is an old dream come true. José Avillez dreamed of opening a pizzeria ever since he was a young boy... Maybe because he was fascinated by the way pizza has travelled the world, maybe because he loves the fun, family-friendly atmosphere of pizzerias, or maybe because he loves a new challenge. Or, quite probably, for all of these reasons; − Accepting El Corte Inglés Lisboa’s challenge, he developed three different concepts for the Gourmet Experience: TASCA CHIC, a sophisticated and contemporary restaurant of Portuguese traditional avours, JACARÉ, a vegetarian carnivore, and BARRA CASCABEL, a place with the best Mexican avours that’s the result of a partnership with chef Roberto Ruiz. − PITARIA, a laid-back and informal place by José Avillez Group, with avours inspired in Middle Eastern cuisine, served on pita bread. − CANTINA ZÉ AVILLEZ serves the most traditional Portuguese avours to two ample and bright rooms and to a terrace with a view to a garden drenched in Tagus’ breeze.   Other Projects Together with José Bento dos Santos and the Quinta do Monte D’Oiro vineyard, José Avillez produced the JA wines with his signature: JA Red, JA White and JA Rosé. José Avillez has also contributed to countless Portuguese and foreign books and authored “Um Chef em Sua Casa” (“A Chef in Your Home”), “Petiscar com Estilo” (“Snacking in Style”), “Cantinho do Avillez – As Receitas” (“Cantinho do Avillez – The Recipes”) and “Combinações Improváveis” (“Improbabilicious”). José Avillez has also authored and hosted TV and radio shows.   Awards & Recognition 2018 José Avillez is distinguished with the International Academy of Gastronomy’s greatest award, the Grand Prix de l’Art de la Cuisine. 2017 Belcanto comes in eighty- fth place in the prestigious The World’s 50 Best Restaurants List organized by Restaurant magazine. The guide “Boa Cama, Boa Mesa” by Expresso newspaper awards Belcanto the Gold Fork. 2016 Belcanto is awarded the Best International Restaurant prize by Condé Nast Traveller International. The guide “Boa Cama, Boa Mesa” by Expresso newspaper awards Belcanto the Gold Fork. Belcanto receives the Gastronomic Restaurant of the Year 2015 award from WINE – The Essence of Wine magazine. Belcanto receives two awards from the prestigious gastronomic blog “Mesa Marcada”: 2015’s Chef of the Year and 2015’s Restaurant of the Year. José Avillez travels to Wolfsburg to participate in The Grand Gelinaz! Shuf e at Aqua restaurant. 2015 The Repsol Guide 2015 awards Belcanto three Repsol suns and Mini Bar and Cantinho do Avillez Lisbon and Porto one Repsol sun. Belcanto is included in the list “La Liste”, organized by the French government, coming in 101st place in the world’s ranking of the top 1000 restaurants. José Avillez’ Belcanto is elected one of the 100 best restaurants in the world, coming in 91st place in the prestigious “The World’s 50 Best Restaurants List”. José Avillez is awarded the Gastronomia David Lopes Ramos 2014 prize by Revista de Vinhos magazine. José Avillez is named Chef of the Year by WINE magazine. The guide “Boa Cama, Boa Mesa” by Expresso newspaper awards Belcanto the Gold Fork. Belcanto receives two awards from the prestigious gastronomic blog “Mesa Marcada”: 2014’s Chef of the Year and 2014’s Restaurant of the Year. 2014 Belcanto is awarded two Michelin stars. The guide “Boa Cama, Boa Mesa” by Expresso newspaper awards Belcanto the Gold Fork. The prestigious gastronomic blog “Mesa Marcada” names José Avillez 2013’s Chef of the Year and Belcanto 2013’s Restaurant of the Year. 2013 José Avillez is named Chef of the Year by the guide “Boa Cama, Boa Mesa” by Expresso newspaper. The guide “Boa Cama, Boa Mesa” by Expresso newspaper awards Belcanto the Platinum Fork, the most prestigious award granted by this guide. Belcanto is nominated for the rst annual “Foodie Top 100 Restaurants: Europe, UK & Asia Paci c” list. Belcanto is awarded three Repsol suns. Chef José Avillez is invited by chef Nuno Mendes to participate in the 1st edition of the CRAFT event at the Viajante restaurant in London. José Avillez participates in the Millesime Madrid event, an exclusive and highly renowned gastronomic meeting. José Avillez accepts Joana Vasconcelos’ invitation to cater the artist’s inauguration dinner at the Venice Biennale. Belcanto is awarded a Michelin star. 2012 For the second time, José Avillez is invited to participate in Madrid Fusión, the largest media- covered cuisine congress in the world. Belcanto is awarded the Restaurant Revelation prize by the guide “Boa Cama, Boa Mesa” by Expresso newspaper. José Avillez is elected Master Negotiator 2012 by the INV, the Institute for Negotiation and Sales. José Avillez is invited to cater Joana Vasconcelos’ inauguration dinner for her exhibit at the Palace of Versailles in Paris. José Avillez is awarded the Sabores del Arco Atlántico prize by Spain’s Gijón Tourism Of ce. José Avillez is invited to participate in the celebrations for “The Year of Portugal in Brazil” and “The Year of Brazil in Portugal”. José Avillez is invited to participate in the second edition of Millesime Mexico, the largest and most important cuisine event in Mexico. 2011 José Avillez is elected 2010’s Chef of the Year by WINE - The Essence of Wine magazine. José Avillez is awarded the Silver Medal of Merit for Tourism by the Portuguese government. 2010 José Avillez is elected 2009’s Personality of the Year in Gastronomy by the magazine WINE - The Essence of Wine. At the invitation of Tourism of Portugal, he participates in Fitur 2010, Madrid’s International Tourism Fair, giving two presentations on food design. José Avillez is one of the Portuguese chefs invited to the Montreal High Lights Festival. The guide “Boa Cama, Boa Mesa” by Expresso newspaper awards Tavares restaurant the Platinum Fork, the highest honour granted by this guide. At the invitation of the AEP, the Portuguese Business Association, José Avillez participates in Moscow’s Market Week, in Russia, where he gives a presentation on Portuguese gastronomy and products. At the invitation of the Tourism of Portugal and the Portuguese Gastronomy Association, José Avillez is involved in the presentation of the program “Taste Portugal” to consolidate Portugal as a premium gastronomic travel destination. José Avillez participates in the meeting held by Portugal’s President with young Portuguese chefs, and is one of the ve chefs invited to address the audience. José Avillez is awarded the Medal of Honour by AHRESP, the Portuguese Hotel, Catering and Similar Services Association, for his important contributions and for the services provided. 2009 Tavares restaurant is awarded a Michelin star. José Avillez is awarded the Chef of the Year prize by the Portuguese Academy of Gastronomy. Tavares is awarded the 2008’s Best Restaurant of the Year prize, by Revista de Vinhos magazine. José Avillez participates in Madrid Fusión, the largest cuisine congress worldwide. He is the rst Portuguese chef invited to this event. José Avillez is part of the Portuguese team in Millesime Madrid, a very highly-praised event in the gastronomy world, with all of the top Spanish chefs working alongside each other. In this event, he is the only Portuguese chef invited to work side by side with the elite group of Maestros Millesime, the top Spanish chefs. José Avillez is named one of the “100 Contemporary Chefs” by Ferran Adrià in the book “COCO”, published by Phaidon. José Avillez is named Chef of the Year by “Mesa Marcada”, the prestigious gastronomy blog. Tavares is named Restaurant of the Year by the same blog. 2005 José Avillez is awarded the Chef D’Avenir prize by the International Academy of Gastronomy.  

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

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.

Richard is a Norfolk boy through and through, starting in a pub kitchen in Norwich aged 13, he travelled the world to learn all he could about the industry that has ignited so much passion in him as a young man. He has finally returned to Norwich 20 years later to set down his roots in his own Restaurant in the heart of this beautiful city with his beautiful wife Katja by his side. Richard’s vision was to create “somewhere that we wish we could go to on our day off with only a small menu of perfectly put together dishes using the best possible seasonal produce from local suppliers. A small but perfectly formed neighbourhood restaurant” Richard started out working in his local pub in the kitchen but his potential was soon spotted by Galton Blackiston and he started working at michelin starred Morston Hall aged 16. From there, Richard continued learning his craft at the three Michelin starred Waterside Inn in Bray (still rated in the top 10 best restaurants in the world, even after Richard left) under the prestigious Roux brothers. He worked his way up from commis chef to junior sous chef over 3 years. Among other influential chefs Richard has worked under Kevin Thornton in Dublin which helped develop his confidence in putting his own quirky spin on classic dishes. His classical French training underpinning the contemporary British style of food on the menu at Benedicts. Richard has been fortunate to be involved with BBC 2’s Great British Menu for a few years, has proudly won the competition in 2015 and served 2 Dishes at the Centenary Banquet for the Ladies of the WI at London’s Drapers Hall earlier this year. The Norfolk boy is back, now a family man building a family business in the city he loves, with the woman he loves, cooking the food he loves to eat. Richard & Katja Bainbridge have opened Benedicts on 9 St Benedicts Street in Norwich at the end of June 2015. For Reservations please call 01603 926080.

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.        

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, and among its patrons one would find Supreme Court judges, cabbies, University Professors, and local shop workers alike. Moshe Basson, utilizing his schooling in agriculture and passion for studying ancient script, has incorporated into the restaurants kosher menu many dishes that are based on foods eaten for many centuries in this region.  In 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. Chefs 4 Peace

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.

Shannon Bennett was born in 1975 and raised in Westmeadows Melbourne. He attended Penleigh Essendon Grammar school where an opportunity to travel to the girls school to study home economics was too good to pass up! Together with fellow classmate Curtis Stone, Shannon realised a passion for cooking. This was cemented by trips to Europe where his Uncle Tom introduced him to the sophisticated world of restaurants. Before moving to Europe and working for some of the world’s great chefs including Albert Roux, John Burton-Race, Marco Pierre White and Alain Ducasse, Shannon commenced his training at Melbourne’s Grand Hyatt under the astute tutelage of Roger Lienhard. Following his European adventures he returned to his hometown of Melbourne in 2000 and at just 24 years of age opened his first restaurant Vue de monde in a humble terrace style building in Carlton. Shannon was quickly noticed for his edgy approach combined with an obsession for classical cuisine and a cult following was established amongst Melbourne’s diners. In 2003 Australian Gourmet Traveller awarded Shannon their inaugural ‘Best New Talent’ title. In 2005, Shannon relocated Vue de monde to the historic Normanby Chambers in Melbourne’s CBD. Although an opulent dining room, it retained a sense of quirkiness and had a large open kitchen as its main feature. In 2006 Café Vue and Bistro Vue followed extending the offering to more casual options at the same city location. Two further Café Vues opened in 2009 – Café Vue at 401 St Kilda Rd and Café Vue at Heide at the iconic modern art museum in Bulleen. Having long held a dream to provide great food in an airport setting Café Vue at Melbourne International Airport opened in 2010 with another express option launching soon afterwards. In recognition of a developing international profile Shannon was invited to be the first Australian member of the associations Jeunes Restaurateurs D’Europe and Les Grandes Tables Du Monde. In 2007 Shannon was a guest chef at New York’s Star Chefs Congress, cementing his position on the global culinary scene. Vue de monde enjoyed six very successful years at its Normanby Chambers location and during this time scored an unprecedented 19/20 in The Age Good Food Guide and was awarded Restaurant of the Year on multiple occasions. Despite this success (or because of it!) Shannon decided it was time to take Vue de monde to even greater heights and so to the top floor of Melbourne’s iconic Rialto. The expansive space, with 365 degree views and incorporating The Lui Bar and Vue Events together with Vue de monde, was more than two years in the making and takes Melbourne’s glory days as its inspiration, especially the period of the gold rush. Shannon’s creative flair is evident throughout and his commitment to sustainability an essential factor in the build. Echoing the successful transition to this unique location Vue de monde was once again awarded the coveted title of Restaurant of the Year by The Age Good Food Guide 2013. However, Vue de monde is far, far more than breakthrough achievements in responsible restaurant operation and a string of accolades. People travel the world over to eat Shannon’s remarkable food. Maurice Chevalier famously said, “I never eat when I can dine”. These are words taken to heart by Shannon. Vue de monde is testament to the belief that restaurant food can be a wondrous, unforgettable experience. Without compromise, in his principles or ingredients, Shannon has fashioned his own innovative way of cooking, matching the efforts of acknowledged masters worldwide. Reviews and word of mouth have resulted in notoriety achieved largely through Shannon's obsession for classical cooking, which has seen him reinterpret the fare of creators such as Carême, Dugléré and Escoffier, and develop an exciting, cutting-edge cuisine of his own. Shannon’s dedication and pride have established him as one of Australia’s most exciting chefs and restaurateurs. Shannon's philosophy is to provide a dining experience that is theatrical and cannot be replicated at home. He achieves this through his commitment to the dining experience as a whole; from the sourcing of rare ingredients, to his uncompromising approach to classical technique and his insistence on the very best of restaurant service, including crockery, cutlery and glassware. An accomplished author, Shannon’s first two books, My Vue and My French Vue, are both in their second editions. Shannon Bennett’s Paris (Shannon’s personal guide to his favorite city) was originally released in December 2009, Shannon Bennett’s Guide to New York was released in March 2011 and Shannon Bennett’s Guide to France in November 2012. All of these are now in their second editions. Shannon Bennett’s Provence landed in November 2012 with his latest novel, Cooking All Over the World hitting shelves in 2014. Shannon’s current projects include the complete redevelopment of the Burnham Beeches property at the foothills of the Dandenongs with business partner Adam Garrisson. Phase #1 of this behemoth undertaking is now live with the Burnham Bakery & Piggery Café opening its doors to the public in June 2014. On top of all this the research and writing for Shannon’s Bennett’s The Best of Europe and Shannon Bennett’s London is underway in between balancing his role as brand ambassador for Miele, Audi and Nespresso. And there’s Shannon’s other venture, the Vietnamese/French-twist food establishment, Jardin Tan, that opened in July 2014 in Melbourne’s acclaimed Royal Botanic Gardens, not to mention a series of other secret undertakings on the go simultaneously.

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  

Spending 22 years as a highly skilled chef has taught me the importance of perfection. Over the years of documenting my food, I found my love and passion for photography, which I would love to share with you... Because people's first sense of their dining experience is visual, start that experience by capturing their attention with exceptional photos on your website and in your promotional offerings. I can help you create that special experience by giving your guests a little teaser that encourages them to come in, and get the real magic of the food and how it is presented. And then taste the exquisite combinations of flavor, acidity, texture and balance that you prepare with great care. Make this a complete experience they can savor for a life time. Client list:  Edible Maine, The White Barn Inn, Vanderbilt Grace, Uber Eats, 50 Local, Modernist Pantry, Portland Press Herald, The Village, Musette by JC, Georgetown Pottery, Cider Mill Press, Sweet Tooth Truffles, Ocean at the Cape Arundel Inn, Pearl/Spat Oyster Cellar, Gorgeus Gelato, Belleville, Fork Food Lab, Barista and Bites, Blue Rooster, Essan, Flores Restaurant, Portland Pulp, The Truffle Truck Education and cooking experience The Culinary Institute of America, New York The White Barn Inn, Maine The Inn at Little Washington, Virginia Summer Lodge Country House Hotel, Great Britain Are you in need of a professional photographer to capture your creativity? Would you like to enhance your home or restaurant with one of my photos framed and displayed on the wall?

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.

Radovan Blagić, executive chef at the Monte Mulini Hotel, began his cooking career at the Rovinj-based Valalta campsite, where he gained invaluable experience at a large fish restaurant. Afterwards, he transferred to the Angelo d'Oro Hotel, where he extended his knowledge of presentation and organization. In 2008 he started working at the Adriatic Hotel under his mentor Priska Thuring, who taught him the most, he claims. He used to be her right arm and her shift supervisor, and soon was appointed chef. In 2014 he was appointed deputy head chef at the Monte Mulini, and now he is the executive chef. Even though, personally, he prefers more traditional dishes, he prefers cooking international dishes for his guests, at the same time creating symphonies of flavors and top-quality presentations. Today you can try his cuisine at the Wine Vault restaurant at Monte Mulini Hotel in Rovinj.

Jonnie Boer is head chef of the three Michelin starred restaurant De Librije in Zwolle. He runs the restaurant together with his wife Thérèse (1971), a master of wine and hostess. Jonnie and Thérèse have two children, Jimmie and Isabelle. Jonnie Boer was born in Giethoorn where his parents had a café, De Harmonie. He attended the private chef course in Groningen. When this was completed he went to Amsterdam to work at the Lido. Subsequently, he worked at star restaurant the Boerderij at the Leidseplein, which is where he acquired the taste for real cooking. When Jonnie Boer read that there was a restaurant in Zwolle using regional products, he applied to Mr Meijers for a job and was employed by him. After a year as trainee chef and at the age of 23 he became head chef. In 1993 Jonnie and Thérèse took over De Librije together. Shortly after this they got their first Michelin Star. In 1997 Jonnie became SVH-master chef (Dutch Association of Restaurant Professional Skills). In 1999 the second star followed and Jonnie became the youngest two star chef in the Netherlands. In 2000 Jonnie and Thérèse published the book PUURDER (Purer), the sequel to the book PUUR (Pure). Two years later the books 'Puur Natuurlijk' (Naturally Pure) and 'Natuurlijk Genieten' (Enjoy Naturally) followed suit. In 2003 they joined the reputable association Tradition & Qualité Les Grandes Tables du Monde (tradition & quality of the great tables of the world). In 2004, De Librije was the second restaurant in the Netherlands to receive a third star. Jonnie Boer was often asked by guests if they could buy jelly, jam, or dressing, as it was served, in De Librije. That was why Jonnie and Thérèse decided to start Librije's Shop, which opened in September 2005. In that year Jonnie Boer also become Ridder in the Orde van Oranje Nassau (Knight of the Orange Nassau Order). In 2006 the culinary couple started Food on Tour, the De Librije catering business. The purchase of the Spinhuis, a listed building from 1739 which was used as a prison until 2004, also took place in 2006. The start of the extensive refurbishment to 'Librije's Hotel' could commence. In the RTL4 docudrama 'Pure Passie' (Pure Passion) the producers wanted to show the progress of the hotel and how great Jonnie and Thérèse’s profession is. On 25 May 2008 a wish they both had dreamed of for a long time was fulfilled. On this day Librije's Hotel officially opened its (centuries old) monumental doors. In November 2008, half a year after the opening, Jonnie and Thérèse, together with the young kitchen staff, also received a Michelin Star for the Librije's Zusje (Little Sister) restaurant, which is also established in the former prison, just like Librije's Atelier and the cooking and wine school. In this year Jonnie won the Eckhart Witzigmann prize from the Deutschen Akademie für Kulinaristik (German Culinary Academy). In November 2011, Librije's Zusje was awarded its second Michelin Star. On the 3rd and the 4th of June 2012 organised by Jonnie and Thérèse Boer with the team of Port Culinaire and Thomas & Carola Ruhl the first edition of Chefs (R)Evolution – the Dutch Avantgarde Cuisine Festival in Zwolle, the Netherlands. This gastronomic successful festival consisted cooking demonstrations supervised by international high-class chefs in De Spiegel theatre, a Wijn & Spijspaleis (Wine & Food palace) arranged by the best Dutch restaurant owners, cooking competitions, special wine workshops, tasting rooms and the BOERenmarkt (Farmers Market). On 3 June 2012, during the first day of the festival, the last book of Jonnie and Thérèse’s trilogy was published, called PUURST (Purest). This book won the prestigious 'best chef cookbook in the world' prize in February 2013. In December 2013 it was announced that Jonnie and Thérèse will take on advisory for all drinking an dining options at the Waldorf Astoria Hotel on the Herengracht in Amsterdam. This restaurant is called ‘Librije’s Zusje Amsterdam’ and opened on the 1st of May 2014. On the 14th and 15th of September 2014 Jonnie and Thérèse organized the successful second edition of Chefs (R) Evolution once again in collaboration with the team of Port Culinaire and Thomas & Carola Ruhl. Chefs (R) Evolution this year was even bigger start by adding new components to the program. Since the 20th of January 2015 Restaurant The Librije moved from the former Dominican monastery to the courtyard of Librije's Hotel. De Librije installed a glass roof and climate control and the restaurant also has an open kitchen and a chef’s table. One great advantage of this new design is that guests are able to enjoy a complete Librije experience, with everything under one roof: the hotel rooms, the shop and a school for cookery and wine. As a result of the relocation Librije’s Zusje is located in Amsterdam since the 31th of December 2014, where Librije’s Zusje Amsterdam has been based in the Waldorf Astoria since the 1st of May 2014.

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.

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.  

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

 

Bruno Vokal is the Head Chef at NOEL, Zagreb's first Michelin-rated restaurant. Chef Bruno Vokal has a rich international experience with stints at many top restaurants in Austria, Montenegro, and the UK. But he returned home, to beautiful Croatia, first working as a sous chef with Mario Curić, the head chef of Dubrovnik’s prestigious Restaurant 360, who was awarded a Michelin star in 2018. Check out our interview with Bruno Vokal here.

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.

Thomas Bühner has been one of Germany’s top chefs for more than twenty years. Born in Riesenbeck (North Rhine-Westphalia) in 1962 to a housewife and a commercial clerk, his first experiences of the restaurant trade came in his grandparents’ pub where there was always a slice of freshly baked mixed-grain bread spread with butter and topped with Westphalian ham waiting for him as he came through the door and where he would fall asleep in the evening to the chatter of customers and the sound of people clattering around in the kitchen. Nevertheless, it was a long time before the young Bühner knew what he wanted to do when he left school. While his twin brother decided to become a joiner, the results of an aptitude test at the local job centre suggested that Thomas was best suited to being either a cook, a baker or a farmer. He settled on becoming a cook, and even at that early stage he informed his parents that “if I’m going to be a cook then I’m going to be a good one”, a principle to which he remains true to this day. He trained as a chef at the Schweizer Haus in Paderborn, and this was followed by stints at the Düsseldorf Hilton under Günter Scherrer, the Landhaus Scherrer in Hamburg, the Grand Cru Restaurant in Lippstadt and the Restaurant Jörg Müller in Westerland on the island of Sylt. Then, in 1989, Bühner moved to Baiersbronn to take up a post as Chef de Partie at Harald Wohlfahrt’s Schwarzwaldstube. He sees this as a key moment in his career, since in addition to the discipline and consistency that are essential for any successful chef, Bühner was particularly intrigued by the down-to-earth attitude and humaneness that Wohlfahrt showed towards the people who worked for him on a daily basis. He couldn’t have been better prepared to take up the position of Chef at the La Table Restaurant in Dortmund in 1991 where he gained his first Michelin star five years later, followed by a second one in 1998. In 2001, Bühner scooped the Gault Millau “Rising Star of the Year” award and was voted “Chef of the Year” just five years later. Together with Thayarni Kanagaratnam he has been running Restaurant la vie in Osnabrück since April 2006. In 2009, Thomas Bühner received the accolade of becoming a Relais & Chateaux “Grand Chef”, while the la vie was granted membership of “Les Grandes Tables du Monde” at the beginning of 2010. In 2012, Thomas Buehner was awarded with his 3rd Michelin Star and his now one of only ten German chefs who has three stars.

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.

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.

“Camorra and co have created three clearly related, yet spunkily individual, venues”

      Larissa Dubecki, The Age Epicure

In the past several years the MoVida Group has gone on to break new ground, opening Australia’s first genuine tapas bar, MoVida Next Door (Winner, Don Levy Fitzpatrick Award, 2009) and MoVida Aqui. While each of these new businesses shares the soul of MoVida, they are in their own way unique, offering fresh new architectural direction (MoVida Next Door, winner, small space architecture awards 2010, MoVida Aqui, nominated, Architecture Awards 2010), and ever evolving menus to challenge and delight our customers. MoVida and MoVida Aqui both feature in Australian Gourmet Traveller’s top 100 restaurants for 2013. MoVida: “It’s frenetic and fun...you’ll be back; it’s irresistible.”

      The Age Good food Guide 2013 16/20, 2 hats

“It’s an enduring expression of the city’s best….whose Spanish heritage only seems to make it more marvelously Melbourne.”

      The Age Good Food Guide 2012, 16/20, 2 hats

  MoVida Next Door: “tapas magic”

      The Age Good Food Guide 2013.

  MoVida Aqui:

“Eating in MoVida Aqui gives you the real sense of a restaurant excited by its own possibilities.”

      Michael Harden, Australian Gourmet Traveller 2010.

  MoVida Sydney: “Welcome to Sydney, MoVida. You can stay.”

      Terry Durack, Sydney Morning Herald

 

OUR EXECUTIVE CHEF

Frank Camorra – Executive Chef, Director, MoVida Pty Ltd Frank trained under the Grossi family at their original Café Grossi in Toorak. In 2000 and 01, 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. Frank now enjoys regular media appearances including MasterChef and is an award winning author.

Awards and Recognition

2007 & 2008 MoVida awarded ‘One Chef Hat’ - The Age Good Food Guide 2007 MoVida awarded ‘Dish of the Year’ - The Age Good Food Guide for the ‘Cecina – cured Wagyu w truffle foam’. 2007 ‘MoVida’ cookbook published. Awarded the best book by a chef 2008 in the Food Media Awards, best designed book of 2008 in the APA awards. 50 000 copies sold to date. 2009, 2010, 2011, 2012 & 2013 MoVida awarded ‘Two Chef’s Hats’- The Age Good Food Guide 2009 Frank Camorra awarded ‘Chef of the Year’ - The Age Good Food Guide 2009 publication of ‘MoVida Rustica’. Won the prestigious World Cordon Bleu Award for the Best Hard Cover cook book 2010. 40 000 copies sold to date. Nov. 2009 MoVida Aqui restaurant opens in the commercial centre of Melbourne at 500 Bourke Street. On the terrace adjacent to Aqui is our little taqueria and bar Paco’s Tacos which was launched late 2011. They specialise in soft shelled tacos and bar snacks and is a perfect spot to perch on a balmy summers evening. 2011, 2012 & 2013 MoVida Aqui awarded ‘One Chef Hat’ - The Age Good Food Guide. 2010 MoVida Next Door awarded ‘Donleavy Fitzpatrick award’ - The Age Good Food Guide. 2011 publication of ‘MoVida Cocina – food from 5 kitchens’ and ‘MoVida Barcelona’ - a food guide to that wonderful city. Jan. 2012 Bar Pulpo by MoVida opens gate side at the Melbourne International Airport. April 2012 MoVida Bakery opens in South Yarra - A joint venture with our long serving pastry chef Michael James, the Bakery will operate as a small café and retail to the general public as well as wholesale to other businesses. And MoVida finally 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.  

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.

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 is a writer, photographer and teacher. She loves good food, good light and good weather, and currently teaches English in Istanbul.

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.

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.

Jiju Rajappen is the Executive Chef for Sheraton Samoa Aggie Grey's Hotel & Bungalows. Chef Jiju Rajappen was born in India and has moved to Australia for his culinary education, where he currently resides. He has worked as executive chef or chef de partie at some of the best hotel chains in the world such as the Hyatt Group, Intercontinental or Crowne Plaza. He has previously cooked for U.S. Presidents Barrack Obama and George Bush, Her Majesty Queen Elizabeth II of England, and musicians such as Elton John and Michael Jackson. In an interview for the Samoa Observer Chef Jiju said: "I was born into cooking. I used to help my mother a lot in cooking. My brother is also a chef, so that drives me to become who I am. And I also love eating food." You can find Chef Jiju on Facebook under the nickname Chef on the Move

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.

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.

Bernard Chu has come a long way from running around his grandfather’s Malaysian bakery and café over 20 years ago. Raised in a pastry and dessert-loving environment by his grandparents until he was 5, Bernard was indoctrinated in the practice of creating sweet temptations in a traditional way. From these humble beginning Bernard has gone on to achieve amazing things with LuxBite in collaboration with his business partner, Yen Yee. Describing their unique approach as combining ‘French Technique’ with Malaysian Flair, LuxBite is known for their innovative and inspired flavour combinations and bringing this Malaysian style of baking to a new and appreciative audience. Starting out as an apprentice at the opulent Shangri-La Hotel in Kuala Lumpur, Bernard then made the move with Yen to Sydney to complete a patisserie course at Le Cordon Bleu. According to Bernard, Sydney 10 years was a very different place than what it is now in terms of food presentation and sophistication. ‘Back then the Australian dessert atmosphere was a little boring. Australia was very timid with flavours and overall, dining experiences were not very adventurous,’ Bernard says. ‘In Malaysia, everything felt fresh due to the tropical flavours. Thankfully, these are now being used in Australia more and more.’ From his junior pastry chef position at Lo Studio and Pier restaurant in Sydney Bernard then made his way to Comme restaurant in 2009 to take up the position of head pastry chef. ‘Working in top restaurants not only taught me how to cook, it has taught me the entire philosophy and approach of serving good food...the ability to handle and store ingredients, appreciating and applying classic culinary skills, and last but not least, always remembering to cook with love.’ These skills would become essential for Bernard later on upon opening LuxBite with Yen. As Bernard explains, all creations that emerge from the LuxBite kitchen take time, care and love to create. ‘At LuxBite we like to create a recipe with flavours from childhood memories, flavours from other countries or from home,’ Bernard says. ‘We do get quite a few customers that are not too familiar with our preferred Asian flavours, but they are very open to trying new things and experiencing new flavours.’ This process of creating is one that the team at LuxBite embark on with a winning mixture of work ethic and dedication, freedom to experiment, and fun. With their famous Lolly Bag cake and sensational macarons taking customers and reviewers by storm, LuxBite experienced a surge in notoriety on the dessert scene with their appearance on Masterchef. It took Bernard two weeks to perfect his lolly cake recipe for contestants to make, incorporating a variety of popular sweet treats including Redskins, Jaffas and Freckles. ‘The Lolly bag cake was definitely one of the biggest challenges in my career so far. Who would have thought someone that has never tried Australian lollies was able to develop a cake that stopped the nation?’ Bernard asks. Bernard and Yen are excited about the ever-developing dessert scene in Australia, and in Melbourne in particular. Growing up with an appreciation of salty sweet taste in Malaysia, Bernard notes the trend of salted caramel around Melbourne at the moment. ‘I think Australia’s collective palate is still evolving which is pretty exciting for us at LuxBite. I think macarons are at the peak of their lifecycle. It is a very exciting time for us and we are more motivated and inspired than ever to create new flavours for all the macaron addicts out there,’ Bernard says. For all those looking to make their own decadent wonders at home or budding pastry chefs on the rise, Bernard has some tips and tricks to pass on; leave room for yourself to learn new techniques and perfect the skills you have, don’t take shortcuts and treat each macaron with care. Bernard and Yen are looking toward the future of LuxBite, both here and overseas. ‘We are definitely open to the idea of opening a second shop, in Asia hopefully, considering the success we have had with the first shop here in Melbourne we are excited to see where we can take LuxBite around the world.’

Growing up in New York’s bountiful Hudson Valley, Chris always knew he would become a chef, having learned from an early age to appreciate the local and seasonal ingredients that surrounded him.  His parents, both wine industry professionals, encouraged him to attend the Culinary Institute of America.  After graduating at the top of his class, he received a scholarship from Gruppo Ristoratori Italiani, a non-profit organization dedicated to popularizing authentic Italian cuisine, to travel throughout Italy for two months to study the country’s food and wine. Chris returned to Westchester where he trained under Chef William Saverese in progressive French cooking technique at Le Cremaillere.  He then went on to revamp Auberge Maxime, and later, open Vox.  Looking to join the NYC restaurant scene, Chris left Vox in 2006 to run the kitchen at Dylan Prime for four years, after which he accepted the chef de cuisine position of Chef Scott Conant’s Faustina at The Cooper Square Hotel.  He then partnered with general manager Jeffrey Tascarella to open Tenpenny in 2011.  It was there that he met Simon Kim and the idea of Piora was born. Chris thrives on the artistry of cooking and believes that food be should fun.  At Piora, he takes inspiration from seasonal ingredients and lets them shine through precise cooking with minimal manipulation.  When he is not in the kitchen, Chris loves to learn about the food of other cultures by exploring New York City, dining with friends, reading and traveling.

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.

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.

Italo-Argentinian Mauro Colagreco is Chef Patron of restaurant Mirazur, located in Menton on the Cote D’Azur. His training began at the Gato Dumas hotel school in Buenos Aires, where he also worked in some of the city’s most prestigious restaurants including Catalinas, Rey Castro, Mariani and Azul Profundo. In 2001, as a newly qualified chef, Colagreco headed to France and took an internship with Bernard Loiseau, where he remained as demi-chef de partie until Loiseau’s death in 2003. He then worked in Paris and held the positions of sous-chef de cuisine to Alain Passard at l’Arpège, demi-chef de partie at Alain Ducasse at the Hotel Plaza Athénée, finally spending a year at Le Grand Véfour. In 2006, Colagreco established Mirazur in Menton in an unusual 1950’s Modernist building with sweeping views of the Mediterranean. Just six months after opening, Colagreco received the ‘Revelation of the Year’ award, a brand new category to recognize his merits, from Gault Millau and in less than a year, his first Michelin star. In 2009, Mirazur became officially one of the best restaurants in the world listed in The S.Pellegrino World’s 50 Best Restaurants. The list has become the most anticipated indicator of the best places to eat globally and is compiled from the votes of 806 of the world’s most respected food critics, chefs and restaurateurs. In the same year, Colagreco was also awarded “Chef of the Year” by the prestigious Gault & Millau restaurant guide - the first non-French chef ever to have received this title. In 2010, Mirazur gained 4 toques Gault&Millau Guide to France 2010 and in February 2012, Mauro Colagreco was awarded his second Michelin star.

Mirazur Restaurant

Set in a landscape between the mountains and the sea, Mirazur is housed in an impressive, angular, 1950’s building and lies behind the old town of Menton, with views over the harbour of Garavan. Its south facing position provides the perfect environment for Colagreco to grow a vast vegetable garden, harvest his own avocados from a two hundred year old tree and pick the best and ripest fruit from the citrus orchard. Perhaps Colagreco's most celebrated characteristic is his ability to seamlessly marry the land and sea. His menu draws comfortably from local seafood found in the Bay of Menton, delicacies from the region and produce from his own private gardens and orchards. Mauro Colagreco’s cuisine defies categorisation. His dishes embrace the surroundings in a unique and all-encompassing way. Mauro’s skill lies in his sensitive balance of taste and flavour, allowing each magnificent ingredient its place. Indeed his attention to detail even considers the effects of the air in the restaurant. Guests of Mirazur dine al fresco in an open restaurant, surrounded by the gentle salt kissed breezes from the sea below and Mauro balances his flavours accordingly. Mauro Colagreco brings a living energy to the plate that just simply makes you feel better for having eaten his food. The menu at Mirazur offers a selection of dishes that define the warmth, the aroma and the purity of the South of France. A champion of local, sustainable ingredients the menu communicates a strong sense of place. The extensive variety of seasonal vegetables from his garden is complimented by a repertoire of over 250 local herbs and flowers, which form the foundation of so many of his dishes. If one had to explain the colour green for the first time, it would be defined in the tastes and flavours of his cuisine. With the Italian border just 30 metres from Mirazur’s front door, Colagreco has the pick of the markets on the Ligurian coast on the Italian side and those of the Côte d'Azur on the French side. His menu showcases the very best of both locales. In a quest to encourage diners to taste the raw purity of his food, Mauro keeps things simple. Signature dishes include Langoustine in Dashi Broth and Gamberoni di San Remo - the large red/pink prawns Parisians crave, because they won’t last the journey to Paris! Perfectly matched with an impressive wine list reflecting small boutique regional vineyards, which sit happily alongside a more traditional international selection. There is also of course, a soft bias toward his Argentinean roots. Every single stage of the dining experience at Mirazur has been creatively designed and carefully planned, to ensure that your experience is unforgettable, delicious and above all fun. Set over three levels, the restaurant offers panoramic views of the harbour, the bay of Menton and the terraced orchards and gardens of Mirazur. The views, the aromatic perfume from the gardens and the subtle taste of salt in the sea breeze, bring a sensory enjoyment that can only be experienced at Mirazur. This breathtaking location provides an intimate romantic setting in which to enjoy Mauro Colagreco’s awarded cuisine and the dining experience offered by him is truly magical. For further information about Mauro Colagreco and Mirazur, contact Lotus PR on Tel : +44 (0)207 751 5812 Email : [email protected]  

“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 int her travels and discover traditions and authentic products.

Jordi Cruz was born in Manresa (Barcelona) in 1978 and studied cooking at the “Escolar Superior d'Hosteleria Joviat" in the same city. At 14 years old he began working in the restaurant Cercs Estany Clar (Barcelona), where he received his first Michelin star in November 2002, becoming, at 24 years, the youngest chef in our country and second in the world to receive this distinction. The strong promise he represents within the panorama of Spanish Cuisine was recognised from that moment on. Before, he won several awards among which are: the Young Chef’s Spanish Championship in San Sebastian in 2002; the International prize Cooking with Olive Oil from “Jaén Paraíso Interior”, made in 2003 under “ In 2006 he became champion of the first edition of “Chef of the Year” CCA, an event where he is currently Vice President of the jury (the Chef Martin Berasategui is the President). In December 2007, Jordi Cruz left the Estany Clar and became manager and head Chef at the restaurant Angle de Món Sant Benet (Barcelona). In November 2008 the restaurant was also awarded with one Michelin star, which is still maintained in 2014 Guide and now in Hotel Cram Barcelona. In May 2010, he took the lead of ABaC Restaurant & Hotel, which is now the gastronomic reference of the city and it is awarded as Best Restaurant of Catalonia 2011 by the Catalan Academy of Gastronomy, and with 2* Michelin Guide since 2012 and 3 “Soles Repsol” since 2013. Jordi Cruz is the author of "Cooking with logic: technique and concepts in the kitchen of Estany Clar" and he is actually writing his second book. In June 2012 he opened a new restaurant in Barcelona Ten’s Tapas Restaurant, in the heart of the Born district, offers tapas and side dishes true to the philosophy of ABaC. Regarding his cuisine, the chef himself defines it as "evolutionary and restless, based on the product and where creativity and tradition are merged." Within his profession, the coherency and clarity of his avant garde cuisine has continued to stand out from changing fashions and trends. Since 2013, he has been a judge on the program Master Chef Spain on TVE1 and has been awarded as Chef de l'Avenir by the “Académie Internationale de la Gastronomie” (International Gastronomy Academy).

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. The Healthy Chef website receives, on average, over 500K visitors per month with monthly page views of over one million. The Healthy Chef has a combined and active social audience of over 130K. Teresa is the food expert for Womans Fitness magazine and contributes to Mens Fitness, Womans Health, Mens Health and Australian Doctor. As an established TV celebrity chef, she appears on various cooking segments such as The Living Room, The Today Show, Sunrise and The Morning Show.

The Healthy Chef: Cafe & Products

In 2007 Teresa opened the doors to her Cafe “The Healthy Chef” in Avalon on the Northern beaches of Sydney. Teresa took a pro-active role in the entire menu development process, from designing the dishes, to writing and testing the recipes, training and communicating with chefs. “As owner and executive chef, the cafe allowed me to bring my recipes to life, it was a huge success and I loved creating purely delicious healthy meals for my customers that would nourish them and make them feel great”. The Healthy Chef Cafe was sold in 2012 and the funds were used to produce the Healthy Chef range of products on the market today. “I wanted to reach more people so I started up my Healthy Chef Functional Food Range of products where everything is made from whole foods, nothing artificial, and now we deliver to anywhere in Australia and across the globe.” “We pride ourselves on creating the highest quality and purest whole-food products in the world to support optimum health and wellbeing. ”

The Healthy Chef: Products

Teresa is the Founder and Director of The Healthy Chef, a company that creates purely delicious functional foods for optimum health + wellbeing. “We use natural and organic whole foods and pride ourselves on developing quality products that will inspire a deeper commitment to healthy living. Last year we were the first company to bring Organic Pea Protein and grass fed Native Whey Protein to Australia. This year we were the first to produce a natural occurring Vitamin C and D supplement made from whole foods to the market. Our latest product is a sugar free Naked drinking Chocolate, yet another first for Australia that I’m proud to say has been embraced by our customers. We believe a change in diet can bring about a change in health”. Teresa Cutter

The Healthy Chef Consulting

Teresa has consulted and developed recipes and menus for many companies including Kamalaya Health Resort Koh Samui, Blackmores, Australian Fitness Expo, Sunrice, The Australian Government “Go for 2 & 5” WA Health Department, Vitamix Australia and Mindd Foundation. She takes a pro-active role in the entire menu development process, from designing the dishes, to writing and testing the recipes, training and communicating with chefs.

Achievements:

Owner / Founder The Healthy Chef Pty Ltd ( since 2006 ) Author of five healthy cookbooks Trade Certificate in Cooking (qualified chef) Certificate in Nutrition Deakin University. Certificate IV in Training and Assessment. Certificate IV in Hospitality – Food Safety procedures – Restaurant and catering. Gold Medal Salon Cullinare. Apprentice of the year for two years running. Employee of the Month. Senior First Aid Training. South West Games Silver medal Road Cycling. Bronze Medallian Surf Lifesaving.

Events, Expos & Cooking Demos Australia wide

Teresa connects with everybody interested in health and wellbeing. From small and intimate cooking classes and larger workshops, to auditorium events with 300 or more people, her passion for healthy food always shines through and inspires.

Teresa & Books:

Teresa is the author of five healthy cookbooks including Bite Me, The Anti-Ageing Cookbook and Fit Food. Her latest releases, The The 80/20 Diet and 101 Ways to Lose Weight, have both been rated No.1 on iTunes. She is currently producing three new recipe books due for release later this year and early next year.

Endorsements:

VITAMIX:

Teresa Cutter, The Healthy Chef, has been working with the Vitamix brand now for 3 years. “Teresa’s passion to share her nutritious knowledge, combined with her simple philosophy to eat sensible healthy meals resonates with the Vitamix users. I have personally had the chance to see Teresa in action. Limitless energy crackles around the room as her enthusiasm to deliver the healthy eating and lifestyle message is absorbed by her audience. Teresa’s dow to earth style makes the sessions fun and engaging. She demonstrates how easy it is to cook healthy meals. Bringing it all together is the follow up Teresa offers. A weekly healthy recipe that inspires a continued path to health and wellness. I can see why Teresa has so many adoring followers on her weekly recipe site www.thehealthychef.com“ Brand Manager for Vitamix Aleta Wright KAMALAYA KOH SAMUI: “We invited Teresa to become Kamalaya’s brand ambassador in Australia in 2011 after she had been a guest at the resort and taken part in one of our wellness programs. We not only discovered a mutual passion for inspiring, healthy cuisine but also a great synergy between our philosophies towards nutrition and optimum wellbeing; and since working together Teresa has been a tremendous support in spreading the word about Kamalaya’s holistic wellness philosophy in the Australian market. Teresa is bursting with new ideas and great recipes and, as well as being an extremely talented chef, she is also a natural communicator enabling her to share her passion with those around her in an engaging, accessible and fun way. Whether you’re already a health food junkie or just starting out on a new health kick, Teresa’s enthusiasm for healthy cooking is infectious, inspiring and motivating making cooking and eating healthily effortless as well as delicious!” Sally Martin, Director of Sales & Marketing at Kamalaya Wellness Sanctuary & Holistic Spa, Koh Samui Thailand. Kamalaya Koh Samui
Wellness Sanctuary and Holistic Spa NIVEA

“Teresa came on board as a spokesperson for our media launch event of our new NIVEA Visage Pure & Natural skincare range. Teresa performed two cooking demonstrations to our guests, highlighting & bringing to life our product concept in a creative way, was incredibly enthusiastic and on task through the entire event. Her natural passion and knowledge of healthy cooking was contagious and our guests had nothing but praise for Teresa following the event. Teresa was professional and knew how to tie in key messages of the launch within her own presentations which made for a wonderful, effortless and enjoyable event.” Andrea Cheung NIVEA Marketing Manager “It was a natural choice for us to choose Teresa as a spokesperson for our event themed around all things pure and natural. Teresa was professional from day one of the event planning stages and was a true delight to work with. Her natural passion for educating others on healthy cooking was inspirational and she highly engaged our guests which was great to see. We highly recommend Teresa for any corporate opportunities and wouldn’t hesitate to work with her again.” Maxted Thomas PR NATURAL HEALTH SOCIETY OF AUSTRALIA

“Thank you so much for your presentation at our Annual Seminar at North Ryde – you helped make the program the great success that it was. Many of the audience expressed that it was a wonderful day and they learned so much and it was great to meet you. You had the audience fascinated with your skill in making ‘fresh + fast’ recipes and your knowledge of food and nutrition. We have to compliment you on your choice of recipes, Teresa. If the Society had chosen the ‘menu’, we could not have done better. You truly are the (super) Healthy Chef. It is always delightful for us when a presenter has a philosophy identical to our own.” Roger French Natural Health Society of Australia

Website testimonials:

Hi Teresa
I just wanted to say 'thank you' for your wonderful website. I have just started on the path of wellness and have found your site and recipes such a help. They are straightforward and easy to follow and take the myth that this kind of diet is hard to follow. I have been trying to move my children's diet along a healthier path as well, and your recipes have been the most successful, especially the muesli bars / cookies etc as lunch box treats. Again, THANK YOU Sarah Thanks Teresa
I just wanted to say - you have an awesome website! I first graduated from nutrition and now am a doctor with great interest in nutrition/exercise! Because of my busy lifestyle I often pre-pare my meals for 5 days so, there is something healthy to eat in my fridge at all times. This week I prepared everything from this website! So, I have just purchased your book! thanks Sapna Hi Teresa
Today I feel an absolute overwhelming feeling to say thank you to you for this website. I only found it the other day but i wish i had found it long ago. Your recipes are beautifully simple and fantastic. I have cooked at least 2 everyday in the last few days and i just love that i can change a thing here and there and adapt them. Im studying nutrition and fitness but i admit with 2 young boys its a struggle. Finding your website has made sure i keep on track and it all comes down to what you eat. Just a thank you from one of the people who think you have done an awesome job helping people :-) Jane Hi Teresa,
I have been inspired to write to you because you have opened up my mind with regard to cooking and baking nutritiously and healthily.
I have always eaten really healthy but traditionally quite bland because I just didn't know how to be creative in the kitchen while still maintaining the nutrition and protein I craved.
Now with 2 children your recipes have shown me that myself and my wife can be creative in the kitchen, particularly for the children, while maintaining a healthy and nutritious diet. David Thanks Teresa.
Just wanted to drop you a quick email to say thank you for your wonderful website. I am an Aussie that has just made the move to London and it seems that this is a very unhealthy city. I sat in a staffroom eating rice crackers with avocado and tomato and I was the "odd one out", not to mention the countless times I have seen people (adults and children) eating crisps and chocolate for breakfast.
It is nice to know I have easy access to great information on health and well-being. Thanks again! Susan Hi Teresa
Thanks for your story, your skills and your willingness to share about better health. 
After an illness that's lasted almost 8 years and culminated in brain surgery several months ago, I'm mad on getting my hands on all the good health I can. This is a real second chance. Your green smoothies and soups in particular have been a recovery godsend... may you keep going! Looking forward to reading 80/20 tonight! Megan “We have the power to change the health in our society. We can be part of the solution by choosing better quality ingredients and designing healthier recipes that taste amazing and are good for us.” Teresa Cutter

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.

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.

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.

Shane Delia is best known as Chef and Owner of restaurants Maha and Biggie Smalls. Shane is a television presenter, host of his own TV shows Spice Journey and Recipe For Life, author of Maha Middle Eastern Home Cooking and Spice Journey: Adventures in Middle Eastern Cooking and a charity ambassador. 2018 has Shane flashing his trademark grin across television sets as a presenter on Channel 9 Postcards, Victoria’s most popular travel and lifestyle show. Shane takes audiences to the very best local and regional food destinations Victoria has to offer. Airing in January 2018, Shane’s newest TV series Recipe For Life is a juggling act of deliciously epic proportions. The eight-part series sees Shane find his balance between business, health and family. Through smarter food choices in schools and uncovering how communities are already engaging with food, Shane sets out to improve the health of his kids, his community and his customers, one meal at a time. Shane’s flagship restaurant Maha has gone from strength to strength since its inception in 2008. Renowned for its fresh, unrestricted Middle Eastern menu, Maha has a style that is truly cutting edge. The Age Good Food Guide has continually recognized Maha as a leader in its field, awarding the restaurant One Chef Hat annually, since 2009. December 2015 saw Shane launch his passion project, Biggie Smalls. The flagship Collingwood store is a modern re-imagining of a ‘kebab shop’, served up to a soundtrack of 90’s hip-hop. Biggie Smalls is a fun, urban and accessible brand that was born from Shane’s love of hip hop, sneakers and American diners. Following the success of the Collingwood store, in 2017, Shane launched the Biggie Smalls Food Truck and opened another flagship store in Windsor. Shane’s cheeky personality and enthusiasm for food and culture is captured in his acclaimed television program, Spice Journey. After a successful third season, Spice Journey has aired in 135 countries, across 5 continents and continues to be an Australian and international success. Shane and his team provide creative consultancy and experiential culinary concepts for corporate, private and major events including the Formula 1® Australian Grand Prix, Australian Open and Melbourne Cup Carnival. Having a natural affinity with motor vehicles, Shane is proudly a Mercedes-Benz Australia Friend of the Brand. This relationship continues to grow as they both encompass core qualities of resilience and innovation. Coming from a passionate sporting family, Shane’s heart lies with the Western Bulldogs, Melbourne City FC and Melbourne Storm. As an Ambassador, he is heavily involved with these clubs. Shane is based in Melbourne, Australia. His wife Maha is the inspiration and namesake of his flagship restaurant. Together they have two children, daughter Jayda and son Jude.    

Gert De Mangeleer took over Hertog Jan with his culinary soulmate Joachim Boudens in 2005. Building on his previous experience working for top chefs in Belgium, Gert transformed the restaurant’s traditional and conventional kitchen into something more refreshing – perhaps even revolutionary. Focusing on the ways flavours, structures and contrasts take shape, Gert makes sure that his dishes touch all the senses and carry his signature style. In 2006 Hertog Jan was awarded its first Michelin star, followed by a second in 2009 and ultimately a third in 2011. Earlier this year Gert received the “European Chef of the Year 2014″ award. About Gert De Mangeleer and Joachim Boudens: Gert De Mangeleer and Joachim Boudens have achieved a true first in the world of gastronomy. With an extremely young 25-strong team – with an average age of 22 – they have achieved 3 Michelin stars in just 5 years (1* in the 2007 guide, 2** in the 2010 guide, 3*** in the 2012 guide). This makes them the youngest 3-star team in the world. In 2012, they scored 18.5/50 in the GaultMillau guide. In 2013 Gert De Mangeleer has been elected best chef in Europe at the Madrid Fusion fair, chosen by the European gastronomic press. Gert’s cuisine is closely tied to Flanders and the sublime local ingredients we have to offer. For the last five years, he has even been growing his own local vegetables, herbs and flowers at the farm in Zedelgem. Under the slogan ‘Simplicity is not simple’, he constantly seeks pure ingredients of the highest quality, using every available technique, but avoiding the flashiest trends. His unique culinary style is now receiving recognition in all five continents. For more info read his blog: http://hertog-jan.tumblr.com/#/ Joachim Boudens has already been named best sommelier in the country twice over (once by professionals and once by consumers). He also favours the use of our fantastic Belgian beers in gastronomy. His knowledge of the harmony between wines/beers and Gert’s unique dishes is unparalleled. Joachim is also known as ‘the perfect gentleman’. As maître d’ of the restaurant, he has surrounded himself with a group of highly specialised individuals, each making their own contribution to achieving absolute perfection in the area of hospitality. This ambitious duo won't stop at winning their 3rd Michelin star. They are aiming higher, reaching a global audience through social media and the blogosphere. They have been showcased by well-known websites wbpstars.com, QLIweb.com and opinionatedaboutdining.com and more recently also http://info.andrewharper.com/download-2013-grand-awards-hideaway-report. Since 2012, The New York Times has mentioned restaurant Hertog Jan as a must-visit location for anyone travelling to Europe. About the food: Gert De Mangeleer’s culinary style is modern, with a regional twist. A product-based cuisine with respect for nature. Vegetables, herbs and edible flowers play a prominent role. His natural methods – Gert follows the vegetative cycle of the plants from sowing to harvest – and inventive culinary approach mean that new dishes are constantly being created with the changes of the seasons. These are characterised by the exceptional depth and richness of their authentic flavours. Last but not least, Gert studies the presentation of the dishes down to the finest detail, like an architect. About the drinks: Joachim Boudens' selection of drinks is unconventional to say the least. Right from the first contact, he surprises his guests with a little… water. A swig of water specially purified by him using Eastern mineral rocks to emphasise the simplicity in his slogan. Immediately afterwards he either suggests carefully chosen champagne or an alcohol-free cocktail – refreshing or warming depending on the season. He keeps a short wine list. Of the 350 varieties, each bottle is chosen with care as it has to be able to harmonise with Gert’s cuisine as well as being as good as possible for the guests. He makes his selection freely from all parts of the world, provided that they fit in with the Hertog Jan philosophy. About the business and its activities: Restaurant Hertog Jan opened in 1992. It was originally a wine bar/restaurant for business people during the week and a child-friendly family brasserie at the weekend. The globally inspired wine list represented the vision behind the concept. In 2003, the business was converted into a fine dining restaurant with the unique attraction of the construction of the kitchen in a glass building adjoining the restaurant, in which the latest appliances were installed. On 1 July 2005, Gert and Joachim took over the business, with a team of 4 staff. In no time at all they climbed to the summit of gastronomy and were showered with awards and praise. In 2010, the duo bought a historic farm in Zedelgem. This historicly classified monumlent has now been converted and restored. The current restaurant is open since July 18th. It can host up to 100 guests. About respect: Respect is a word that has been central to this duo’s business philosophy from day one. There are many stakeholders in this respect. Respect for one another as professional colleagues but also as close friends. They radiate this to their staff, so that the extremely young, now 34-strong team works together like a family. Respect for ingredients and their preparation has become the signature of their menu and wine list. This is emphasised by their buying their own farm and growing as many of their own vegetables, herbs and edible flowers as possible. Respect for the guests, with Gert making allowance for all kinds of allergies and food preferences and Joachim and his service team pampering guests in a disarming way. Respect for historical heritage: “The choice of a listed farmhouse was totally deliberate", says Joachim. “Gert wanted to work as close as possible to nature. This nod to our historical past underlines our respect for our own roots. When we aim for something, it all has to work". This approach is followed throughout the construction of their new restaurant. With the greatest respect for the environment, ensuring that they burden it as little as possible, Gert and Joachim have adopted a nature-friendly approach. They draw their water from their own land and recycle as much as possible. Rainwater is collected in two ways and recycled for the washrooms and watering the crops. Organic waste is collected and fermented to produce energy. Doing business responsibly comes first! In 2014, Hertog Jan acclaimed the highest level in the Sustainable Restaurant Association.

Cristiano is a highly skilled Chef and with stints in kitchens in the Maldives, Brisbane, Qatar, Sydney, Bermuda and London, he now resides in Auckland New Zealand. He is the owner of Culinary consultancy & catering company; Buon Appetito. Provider of catering solutions and management of food venues from small café to stadium environments. Recruitment support from temporary F&B personnel to full time management positions. Consultancy for F&B outlets development and franchise expansion. Duty Manager license holder for service, supply and sale of alcohol in New Zealand.  

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

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

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

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

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

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

Accolades and Achievements

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

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

Osteria Via Stato

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

Pizzeria Via Stato

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

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

Restaurant Awards

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

Peter Doyle

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

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

Seven Park Place

A stone’s throw from the hustle and bustle of Piccadilly and the boutiques of Mayfair is Seven Park Place, the deliciously small, but perfectly formed 26-cover Michelin-starred restaurant by William Drabble. Located in the St James’s Hotel & Club, a proud member of Small Luxury Hotels of the World, Seven Park Place was awarded a Michelin star and four AA Rosettes just a year after opening and it’s easy to see why.

From Plate...

William Drabble has created a menu that, whilst influenced by his classical French training, is packed full of British seasonal ingredients. His approach is unfussy allowing the meticulously sourced local ingredients to speak for themselves. Signature à la carte dishes include poached native lobster tail with cauliflower purée and lobster butter sauce; best end of Lune Valley lamb with confit potatoes, caramelised onion and thyme jus; marinated hand-dived scallops with Dorset crab and blood orange; and braised stuffed oxtail, celeriac mash, wild mushrooms and bone marrow. For a truly memorable dining experience, opt for the outstanding six-course degustation menu at £69 (£123 with paired wines, whilst an exceptional value-for-money lunch menu offers two courses for £24.50 and three at £29.50). An elegant space, with a clear nod to the ‘Golden Age’ of 1920s glamour, the intimate jewel box-like dining room exudes a sense of occasion, touched with modern comfort and a relaxed ambience. The work of British designers is evident throughout with handmade crystal lighting from Vaughan and soft furnishings by William Yeoward, Osborne & Little and Designers Guild. Neisha Crosland wraps the walls with glamorous print.

To Pour

The restaurant’s head sommelier, Marco Feraldi, is on hand to guide diners through the impressive 225-strong list, which includes a host of unique and rare vintages. Look out for the restaurant’s regular food and wine pairing dinners, producer evenings and wine and cheese masterclasses that take place throughout the year with William and Marco.

Private Dining

For a private affair, William Drabble’s cuisine can be enjoyed in one of the gorgeous private dining rooms. From the Wellington Boardroom to the stunning Mayfair suite, the rooms are ideal for a whole host of occasions from business lunches to birthday dinners, wedding breakfasts and family celebrations. Good things come in small packages – Seven Park Place by William Drabble.

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

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

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

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

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

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

Dublin born Colin Fassnidge has been Head Chef of The Four in Hand Dining Room since October of 2005. Since starting at The Four in Hand, Colin’s unique style has seen the Four in Hand hold 1 Chefs Hat for four years and adding the prestigious second hat in 2010. Learning very early the he had a passion for cooking Colin moved to England where he did his apprenticeship at Le Manoir aux Quat'Saisons under Raymond Blanc in Oxford. Blanc a self taught Chef instilled in his staff a sense of seasonality and also tasting at every stage- a trait Colin uses in his kitchen today. With a passion for travelling Colin arrived in Australia in 1999 working at some of Sydney’s most acclaimed Restaurants including Liam Tomlin’s celebrated institution that was Banc. Colin’s Nose to Tail philosophy and his diligence for sourcing the best local ingredients has seen him turn the most undesirable off cuts into beautiful, delicious dishes. Terry Durack from the Sydney Morning Herald reviewed that Colin’s food is a “more refined version of nose-to-tail cookery than at that patron saint of offal and honesty, St John in London, and is all the better for it”. Helen Greenwood describes Colins style as “Provincial with panache served bistro style with elan”. During Colin’s reign ath the Four in Hand, the dining room has always assatained its top 100 status in the Gourmet Travellers Top 100 Restaurants. Today Colin still is ever ever-evolving his clear style of cooking including slow roasting whole animals, discovering a unison of unique multiple flavours and growing his own vegetables, herbs and flowers.

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

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

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

Ferry Van Daal is a Head Chef at the Compass Group and he is based in 's-Hertogenbosch, Netherlands. Prior to the Compass Group, Ferry Van Daal served as a cook at the Poetri Solo restaurant and Toekomst Catering, and served as a Sous-chef at SAB Catering.

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

Florin is a young chef, who is very passionate about good food and cooking. What started as a hobby, is now a full-time job, though the road was not without hurdles. When he started working in a professional kitchen, he found it to be incredibly difficult, so he decided to quit. Later on he realized that his passion for the culinary industry was too big to give up. He's a Romanian native, though he's building a career in England. Follow him on Instagram and check out his blog, where he shares tons of delicious recipes.

Phillip Foss, Chef and Owner of EL ideas, turns preconceived notions of elite dining upside down with his restaurant hidden on a dead-end street and next to a train yard in Chicago’s Douglas Park neighborhood. The twenty-six seat dining room opens to the kitchen, and guests are invited and encouraged to visit and interact with the chefs preparing their dinner.  The relaxed atmosphere beguiles the precision and attention given to each course, where classical cooking techniques are combined with innovative ideas. EL ideas received its first Michelin-star in 2013, received three stars from the Chicago Tribune, and was also named a Chicago Magazine “Best New Restaurant” and Chicago Reader’s “Best Restaurant of 2011.” Foss began his career in his hometown of Milwaukee, Wisconsin as a short order cook. After graduating from the Culinary Institute of America in 1991, he moved to New York City and honed his skills in New York Times four-star restaurants such as Lafayette in the Drake Swiss Hotel, The Quilted Giraffe, and most notably, Le Cirque Restaurant. The only culinary holdover in the move from the original Le Cirque to the second incarnation, Chef Foss had the honor of being able to cook for several presidents, countless dignitaries and celebrities, and Pope John Paul II. Upon departing Le Cirque, Foss began what could best be described as a nomadic culinary existence. His first stop was in Vence, France where he fulfilled his dream of staging in a European kitchen, and did so under the wings of Michelin two star chef, Jacques Maximin. Foss returned to America as the chef of Bistrot Margot in Chicago, where he spent the next two years. From there, Foss spent the better part of a year in Brazil, and the next two years on the island of Maui at the Four Seasons, Wailea. From here, Foss jumped the globe and spent the next two years in Israel as the chef of the fine dining La Regence in the King David Hotel. A quick stop at the 5 diamond Newport Room in Bermuda, brought Chef Foss back to Chicago, where he landed at the yet to open Lockwood Restaurant in The Palmer House. Since parting ways with the corporate structure, Foss went on to pioneer the burgeoning Chicago food truck scene with his Meatyballs Mobile. Less than a year after launching the food truck, he opened the one-of-a-kind, EL ideas in the very kitchen he was using for the food truck.

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

Björn Freitag was born in 1973. Since 1997 he has run the Goldener Anker’ restaurant in Dorsten, Germany. After his apprenticeship he worked in Ente in Lehel’ restaurant in Wiesbaden and Brückenkeller’ restaurant in Frankfurt. He has different Tv shows such as; Der Vorkoster’‚ Einfach & köstlich’ as well as, Und es schmeckt doch’. On top of that, he hosts the famous TV show‚ Die Küchenschlacht’. Since 2010 he’s the team chef of the soccer club‚ FC Schalke 04’.

Awards:

• *1 Michelin star (he was the youngest chef who ever has been awarded)
• *15 Points by, Gault Millau’
• *2,5 Points in‚ Feinschmecker’
• *3 Spoons in‚ Aral Schlemmer Atlas’ for the outstanding service and the distinguishes wine menu

Published Books:

• *Freitag in Deutschland: 10 wunderbare Menüs (2008)
• *Björn Freitag - Mein WDR Kochbuch  (2013)
• *Sterne-Snacks – Kleine Zaubereien aus der Sterneküche (2013)

When you think of Prada, Hermes, Louis Vuitton and Gucci you immediately think of high fashion couture. When you speak and savor the healthy morsels of Sarah French you travel the world of bespoke food couture. Sarah French has been captivating the magical powers of food for almost two decades, electrifying palettes with simple, inspired food pleasures that you have never tasted before whilst sending you wild with passion. Prior to launching her boutique catering company Sarah has spent many years working her prowess skills at a range of Sydney's “Hot” restaurants such as Astral, Sean’s Kitchen and Mezzaluna. Exotic world destinations have also been Sarah’s playground for many years, extensively extracting different cultural influences, flavours and cooking techniques, working aboard luxury Nuevo Rich "Mega Yachts" in Australia, New Zealand, Monte Carlo and Europe and still finding the time to teach locals new culinary skills in the Indian Himalayas. Today you will find this young vibrant chef at numerous savvy soirées working the floor with her team like Fred Astaire and Ginger Rogers. Rest assured that Sarah and her internationally trained team will be cooking up a storm and sending you wild with passion for their unique and creative cuisine. Welcome to world of Sarah French Bespoke Food Couture. Inquiries for Sarah French for interviews, appearances and brand endorsements Contact: Joey Sulfaro Email: [email protected] or visit our web site www.satelliteagency.com Satellite Agency Inc. Sydney • Beverly Hills Australia Phone : 02 9929 9929 Australian Mobile: 0409 887 788 USA Office Phone: +1 310 666 7030  

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

After a previous career as a successful rock musician, Graham’s defection to cooking may be music’s loss but it is the food world’s gain. He has worked for both Nico Ladenis and Richard Corrigan, as head chef of multiple restaurants. He has cooked for government and royalty, having been fortunate enough to cook at both 10 Downing Street, and also to cater a private dinner for the Her Majesty, the Queen of England. The Garrett’s bought The West House in 2002, to create their own dining room, and allow Graham to pursue his own vision. Graham’s food has gained the restaurant multiple awards. They have held a Michelin star since 2004, are featured in Harden’s top restaurants list in the UK, and hold 3 AA Rosettes. Graham has been awarded Best Chef in Kent in the Kent Life Awards. The West House is featured in the 2014 book ‘1001 Restaurants to Experience Before You Die’ (Cassell) and all other major guidebooks. Graham’s reputation has afforded him many media opportunities, including among them prestigious television show Great British Menu and Ramsay’s Best Restaurant. However he is most likely to be found in his kitchen, creating wonderful food.

In his 35-year-long career Andrew Gaskin (UK) has travelled nearly the entire world, worked with world renowned chefs in famous restaurants and prepared dinners for many a celebrity, including Her Majesty Queen Elizabeth II of England at CHOGM in Malta. Gaskin has worked for the Starwood hotel chain as the head chef at their hotels in Malta and locations across Africa, China, Thailand and Sardinia, as well as on the exotic Pacific island of Bora Bora. Furthermore, he has worked with the Michelin-star chefs Michel Rostang and Fulvio Pierangelini, and was stagiere in the teams of numerous Michelin-star restaurants ,in Rome (one star), Monte Carlo and Paris (two stars), and Bray (three stars) in UK with the famous Heston Blumenthal. He describes his own style of cooking as innovative, light and inspired by the Mediterranean, with continued appreciation for the locally available products. In the years he has been inspired by Professor Hubert from his culinary school, who taught him the basics, Marco Pierre White, whose dedication to top quality and perfection he immensely appreciates and Heston Blumenthal, with his creativity and constant re-examination of all the culinary aspects. Today he works as the Cluster Executive chef of Maistra's luxury hotels in Rovinj and you can try his dishes at the Chef's table within the Wine Vault restaurant kitchen of the Monte Mulini Hotel, one of the leading hotels of the world (Gault & Millau 16/20). “With some minor detours, my life has taken me from a big city such as London to the Adriatic coast and the beautiful little town of Rovinj. I’m looking forward to the challenge of further improvement of the culinary offer across the Maistra luxury division hotels. In that regard, I particularly emphasize the use of only the best local ingredients produced by suppliers that I have picked personally” says Gaskin, adding that each restaurant will have its own story that will rely on the people standing behind it: chefs, farmers, fishermen… All of this will complement the rich international experience he is bringing with him. On question what he aims to accomplish with his cooking, Andy replies briefly: “Happy guests, that’s my primary aim.” Andrew Gaskin has won two silver medals at the ScotHot World Culinary Grand Prix (Cold and Hot Kitchen), and has a number of trophies and medals from the days he competed in Salon Culinaires across Europe.

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

After moving and roaming in and out of Texas, Bryce Gilmore, owner and executive chef of Barley Swine and Odd Duck, finally settled down and allowed his roots to grow in Austin. His journey from bussing tables to managing a restaurant has been one that has spanned over ten years and had him migrating from Texas to San Francisco, to Colorado and back. With all his experience and know-how, Gilmore was honored in 2011 to be named a Food & Wine Best New Chef and a 2011 James Beard Foundation Award (JBFA) semifinalist for Rising Star Chef. In March 2012, Barley Swine was named one of GQ Magazine’s Best New Restaurants. Gilmore was again honored by JBFA as a semifinalist Rising Star Chef 2013 and was finalist in the Best Chef Southwest category in 2013, 2014 and 2015. Growing up in the restaurant industry with a chef and restaurateur father, Jack Gilmore of Jack Allen’s Kitchen, Gilmore’s destiny was in cooking. He started bussing tables at 14 and began serving at restaurants throughout high school. Ready to move behind the line, he moved to San Francisco after high school to attend the California Culinary Academy. Following graduation, he returned to Austin and worked at two well-known local institutions, Wink and Moonshine Restaurant Patio Bar & Grill, before working as a sous chef at Café 909 until 2007. Missing the west coast, Gilmore headed back to San Francisco to work at Nancy Oakes’ Boulevard Restaurant. After a year, the travel itch returned, this time leading him to the Rocky Mountains, where he worked at the former Montagna Restaurant and Bar (now element 47) at famed hotel, The Little Nell, in Aspen, Co. His time in Aspen proved to be a great one, where he learned the importance of quality ingredients and where he met future business partners, Sam Hellman-Mass and Mark Buley (both co-owners and chefs at Odd Duck). After a year in Colorado, Gilmore was ready for 300 days of sunshine a year and came back to Austin. The food trailer scene was booming and Gilmore jumped on the bandwagon with one stand-a-part element: a focus on local purveyors and ingredients. In 2009, when all of his ducks were in a row, he opened Odd Duck Farm to Trailer in South Austin. Odd Duck Farm to Trailer was a place where Austin foodies flocked for fresh, gourmet small plates. At the trailer, Gilmore created his dishes with fresh and locally sourced ingredients; this philosophy would become the cornerstone to all of his restaurants moving forward. Gilmore has received major recognition from both local and national media and was featured on Anthony Bourdain’s No Reservations and Andrew Zimmern’s Bizarre Foods America. Following much success with his acclaimed cooking, Gilmore decided to open his first brick and mortar restaurant that encompasses his love of beer and food, especially pork. And thus came the aptly named Barley Swine in December 2009. Gilmore’s duties cover all aspects of running a successful business, including managing personnel, sourcing and prepping ingredients, overseeing service from the kitchen, maintaining the financials and making sure “he has no life outside of the restaurant.” He has the best of both worlds: experience to execute dishes at a high level and the ability to still get creative with food. After closing the trailer in 2010, Barley Swine eventually became a tasting menu-only restaurant, also known for its hard-to-find beers and wines. Partners: Gilmore, Buley, Hellman-Mass along with Jason James, and brother Dylan Gilmore, began making plans for the rebirth of the trailer, in brick and mortar form. In December 2013, Odd Duck opened its doors as a more casual version of Barley Swine with traditional à la carte ordering and a full bar. Odd Duck currently serves lunch, dinner and Sunday brunch. As a cook, Gilmore always enjoys playing around with new techniques and flavor combinations. “By working with the farmers on their new crop or the animals they raise, we have a passion to create something that will bring joy to our customers, while still being true to the ingredient,” Gilmore says of the importance of using local ingredients. When not at either restaurant, Gilmore can be found shopping at farmers markets, supporting local food charities and planning his next culinary venture. When moments of freedom arise, Gilmore enjoys spending time with his wife, Molly, and son, Field, watching football and relaxing by the lake with a beer in hand; a quintessential Austinite.

Media Contact:

Stef Shapira:

[email protected] 281-748-9474

Ali Slutsky:

[email protected] 815-210-7454

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

Peter Goossens’ journey as one of the top chefs that we know today began in his home country, Belgium, at the Hotelschool Ter Duinen. He then spent four years in France gathering first-hand experience in the fine art of cooking. Today, the hallmark of his recipes is the use of seasonal nature’s produce that tantalize and refresh the taste buds. He runs the very successful 3 Michelin star restaurant, Hof van Cleve, where he offers dishes that are a unique blend of the modern and the traditional. His cooking scores high on taste, presentation and variety. With gourmet flair he reimagines classic Belgian dishes that are popular with both traditionalists and modernists. Peter is definitely a master of his craft and the unrivalled range of dishes at the Hof van Cleve bear testimony to that fact. His dedication to all that is local, fresh and seasonal, and his ability to interplay with flavours has seen his stature grow over the years. He is one of the most sought after chefs and is often seen on television shows- as a judge or in some other capacity. He has, very deservedly, received many accolades throughout his long and illustrious career, so many that it would not be possible to list all of them all here, so we’re sharing the top ones.

AWARDS

Golden delta – best chef in Belgium 1993 Culinary award – the most delicious table in the country 1994 The greats of tomorrow – Gault Millau 1996 Knight in the order of the black truffle 1998 Master chef 2000 Five star diamond award – the American academy 2003 Chef of the year– Gault Millau Benelux 2004 Golden whisk – chef of the year - Knack restaurant guide 2005 Meals of the year - Robert Parker 2005 Restaurant personality of the year – Leaders’club 2008 Man of the year – Knack magazine 2010 Knight of the Leopold order 2011 Awarded as “Best Restaurant of the World” by wbpstars.com 2011 Trophy Gault Millau – 10 yrs 19.5/20 – Best Chef of Belgium 2012 Elite Traveler’s Top 100 Restaurants in the World 2012-up to now Opinionated About Dining Top 100 European Restaurants 2013-up to now Awarded as ‘Third Best Restaurant in the World’ by FOUR Magazine 2014

THE GUIDES

Michelin 1 star 1994 2 stars 1998 3 stars 2005-up to now Gault-Millau 15/20 1993 17/20 1995 18/20 1998 19/20 2000 19.5/20 2004-up to now Knack Restaurant guide 4 whisks 1995 5 whisks 1997-up to now De Markt / gastromania 16/20 1998 19/20 2002 Best restaurant in Belgium 2005-up to now Delta guide 4 chef’s hats 2001-up to now ADDRESS Hof van Cleve Restaurant Riemegemstraat 1 9770 Kruishoutem Belgium +32 9 383 58 48 hofvancleve.com

Important Links:

Les Grandes Tables Du Monde Mastercooks Escoffier Culinaire Saisonnier Belgocatering Njam Barry Callebaut Prosper Montagne Gent Jazz Oeyenenwinters Plug Shoes Or No Shoes Portrait by : Heikki Verdurme

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

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

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

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

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

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

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

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age. Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels. He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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

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

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

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

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

As Executive Chef of four Merivale restaurants, Dan Hong has captured the attention of Sydney’s foodies and cemented his reputation as one of Sydney’s fastest rising culinary talents. Starting his career in the kitchen of his family’s Vietnamese restaurant chain, Thanh Binh, in Sydney, Dan quickly developed a taste for a career in a challenging and exciting kitchen. Dan developed his culinary skills at an elite list of Sydney restaurants including Longrain, Pello Restaurant and Marque, where he completed his apprenticeship. Once qualified, Dan joined the Tetsuya team as Chef de Partie before moving to Bentley Restaurant and Bar as Sous Chef. Impressively, each restaurant held a one, two or three SMH Good Food Chef Hat status and during this time, Dan was honoured with the prestigious Josephine Pignolet Best Young Chef Award at the 2008 SMH Good Food Guide Awards. After a stint abroad working with culinary great, Wylie Dufresne of WD-50 in New York, Dan joined the Merivale team as head chef of Lotus. Dan approached the Lotus menu with a sense of simplicity and an injection of freshness, focusing on using fresh herbs and light Asian dressings. In October 2010, Dan joined forces with Jowett Yu as joint Head Chef to create an innovative and fun menu for Merivale’s latest venture, Ms. G’s in Potts Point. Ms. G’s allowed Dan and Jowett to truly express themselves and their Asian heritage. The Sydney Morning Herald summed up their food saying, “They've dee-jayed a contemporary Asian menu that puts many iconic street dishes of Vietnam, Taiwan, China and Korea on shuffle.” In April 2011, after a ten day research trip around Mexico and the US, Dan opened Merivale’s first Mexican cantina, El Loco at the Excelsior Hotel, Surry Hills. El Loco quickly established a reputation for its mouth-watering tacos, fun atmosphere and brilliant cocktails. El Loco at Slip Inn opened in March 2013, taking over the legendary CBD courtyard with a full of colour cantina and a mouthwatering menu of Dan’s signature Mexican. August 2012 saw Dan launch Merivale’s largest restaurant, the 240 seater Mr. Wong in the Sydney CBD. The Cantonese-style menu, created with Head Chef Jowett Yu and Head Dim Sum Chef Eric Koh, swiftly established a firm following amongst Australia’s leading food writers, Sydney locals and travellers alike. Praised for respecting traditional Chinese flavours whilst embracing new ones, Dan delivers a menu and dining experience that enthralls and excites diners. Since opening its doors, Mr. Wong has earned a string of highly regarded awards and accolades including: ‘Best New Restaurant’ and two hats at the 2014 and 2015 Sydney Morning Herald Good Food Guide Awards; ‘New Restaurant of the Year’ in the 2014 Australian Gourmet Traveller Restaurant Guide Awards, ‘Best New Restaurant’ in the 2013 Time Out Sydney Food Awards, and was included in The Australian’s Hot 50 Restaurant List two years running. Dan was also a finalist for ‘Chef of the Year’ in the 2014 Sydney Morning Herald Good Food Guide Awards. In 31 December 2014, Dan launched Papi Chulo, a fun and fresh smokehouse and grill located on Manly Wharf. Working closely with Head Chefs Patrick Friesen and Christopher Hogarth, he has developed a menu bursting with bursting with fantastic ingredients, simple presentation and big flavours. Check out Dan's latest book dubbed Mr Hong: A Glimpse into the Mind of the Brilliant Chef Behind Mr Wong, El Loco & Ms G's: A Glimpse into the Mind of the Brilliant Chef Behind Mr Wong, El Loco & Ms G's

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

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

Igor Grishechkin, Chef at the famous Cococo restaurant in Saint Petersburg, is one of Russia’s rising culinary stars. Igor comes from Smolensk, a sleepy town 750 km from Moscow. He moved to Moscow at an early and worked his way up in two very well regarded restaurants in Russia's capital city: Italian Casta Diva and French Ragout. His breakthrough came after moving to Saint Petersburg in 2012, when he took helm at the famous CoCoCo restaurant.

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

Iulia is a creative writer who is passionate about exterior beauty regardless whether its fashion, people, art, cuisine, or interior design, but also about inner beauty surfaced through culture and psychology. Iulia is also a gifted illustrator. You can find her amazing work at ochioase.ro.

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

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

John is the executive Head Chef of ME London, including STK restaurant, Radio rooftop bar, the hotel lobby bar and Marconi Lounge.

Specialising in classic and modern European cuisine, Nathan Johnson has an impressive 20 year culinary career. Having worked in some of London’s most lauded restaurants including Gordon Ramsay’s Claridges, Boxwood Cafe and Plane Food, Nathan relocated to Australia and joined Felix in September 2011. Having embraced the frenzy of a professional kitchen in his teens, Nathan’s culinary career quickly flourished as he gained experience in notable restaurants, both in Australia and London. Drawing on his knowledge and passion for French bistro cuisine as well as a decade working alongside Gordon Ramsey, Nathan is a natural fit for Felix. With a focus on creating honest, simple food using the finest produce, Nathan has clearly made his mark on the Felix menu and continues to inject a level of creativity and knowledge that reflects his experience and passion for the cuisine.

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

Headchef and partner, Jonas Mikkelsen has a past on both Kommandanten and Svinkløv Badehotel. He is recognized by food critics around the country as one of Denmark’s greatest talents. This is seen by top recommendations from the three largest newspapers of Denmark, and by more than one nomination for ‘dish of the year’ – an award which became his in 2012. In the ‘2012 Nordic Challenge’, a competition for the greatest chefs of the North, he came out victorious. In 2016 his kitchen was awarded the highly craved Michelin star.

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

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

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

Chef Kevin Ketkaew is an executive pastry chef, instructor and consultant, Kevin is now working on a project of opening a pastry boutique in the center of pastry capital like Paris.

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

David Kinch has forged a distinctive culinary path putting him at the forefront of new contemporary California cuisine. His philosophy is fostered by the terroir, or “sense of place” of the California Coast, and the kind of ingredient-driven cooking and modern technique he studied around the world. Influenced by French and modern Catalan cooking, Kinch finds inspiration from European traditions and refinement, American ingenuity, and the vast bounty California offers. His pursuit for exceptional products inspired an exclusive partnership with Love Apple Farms, where most ingredients for Manresa are grown. This relationship creates a closed loop between the farm and kitchen assuring the dining experience imparts to guests a distinct sense of place and time. Manresa has held two Michelin stars for six consecutive years and is one of Restaurant Magazine and San Pellegrino’s “Top 50 Best Restaurants in the World.” In 2011, Kinch was named “Chef of the Year” by GQ magazine and in 2010, he received the “Best Chef: Pacific” award from the James Beard Foundation. In the 2016 Michelin Guide Manresa was elevated to 3 stars.

David Kinch’s Career

1977 Commander’s Palace, New Orleans, working under Chef Paul Prudhomme 1981 Graduated with honors from Johnson and Wales Culinary Academy in Providence, Rhode Island 1982 Sous Chef at Hotel Parker Meridian, New York; Executive Chef, La Petite Ferme, New York 1984 Stage at Hôtel de la Poste, Beaune, France, under Marc Chevillot 1984-88 Chef, Quilted Giraffe, New York 1989 Consultant chef to Hotel Clio Court in Fukuoka, Japan, where he played an integral part in the creation of a contemporary American restaurant 1989-90 Executive Chef, Silks, The Mandarin Oriental, San Francisco 1990-92 Stages at Schweizer Stuben, Wertheim, Germany; L’Espérance, St-Père-en- Vézelay, France; Akelarre, San Sebastián, Spain 1993 Executive Chef, Ernie’s, San Francisco 1995 Chef-proprietor, Sent Sovi, Saratoga, California 2002 Chef-proprietor, Manresa, Los Gatos, California  

David Kinch Distinctions and Honors

2013 Two Michelin Stars, Michelin Guide San Francisco Bay Area and Wine Country, 2007-2013 2012 World’s 50 Best Restaurants, Restaurant magazine, UK 2012 Zagat Survey 2012, Top Five San Francisco Bay Area Restaurants 2012 Opinionated About Dining Guide, Top Restaurant in Northern California 2011 Chef of the Year, GQ magazine 2011 4 Stars, Michael Bauer, San Francisco Chronicle, December 2011 & September 2005 2011 Top 100 Bay Area Restaurants, San Francisco Chronicle, 2003-2011 2011 4 Stars, Josh Sens, San Francisco magazine, August 2011 2011 Top 40 Restaurants in the U.S., Gayot, 2005, 2006, 2008, 2011 2010 James Beard Foundation Award for Best Chefs in America: Pacific 2011, 2010 Forbes Travel Guide Four Star Award 2010 World’s 50 Best Restaurants, second tier, Restaurant magazine, UK, 2009-2010 2009 Best New Restaurants of the Decade, Zagat 2009 12 Restaurants That Matter, Saveur, April 2009 2009 Four Stars, Mobil Four- and Five-Star Hotel and Restaurant Awards, 2007-2009 2008 Top 10 Most Dedicated Farm-to-Table Restaurants, Epicurious.com 2008 Fine Dining Hall of Fame, Nation’s Restaurant News 2007 Award of Excellence 2007, Wine Spectator 2006 America’s Top 50 Restaurants, Gourmet, October 2006 2006 Four Stars, Aleta Watson, San Jose Mercury News, December 2006 & December 2002 2006 Rising Star Chef of the Year, David Kinch, Northside San Francisco 2006 Commendation by the Town of Los Gatos, March 20, 2006 2005 World’s 50 Best Restaurants, Restaurant magazine, UK 2002 Top 10 of 2002, Michael Bauer, San Francisco Chronicle, December 29, 2002  

For more information, or to schedule an interview, please contact:

Heather Barbod or Keelin Czellecz at Wagstaff Worldwide: [email protected] [email protected] 212.227.7575 415.274.2510  

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

Chef Jean Geoges Klein is a graduate of the prestigious hotel school of Strasbourg. He is a holder of the B.T.H. promo 69. He perfected his cooking through time in Paris, Evian, Douarnenez, and internships at the Nôtre and Alain Senderens in Paris. At the age of 22, fate entrusted him with the responsibility of Arnsbourg which has been his destiny since then.

Arnsbourg

Nestled in the magnificent setting of the Northern Vosges near the village of Baerenthal , Arnsbourg owes its very existence to the Vosges forest. Forty years ago the vast building was a simple bistro, a stopping point for loggers. Over time chef Klein’s grandmother and his mother and then himself, refined the dishes on offer and won a Michelin star in 1988. In association with his sister Cathy, chef Klein has continued to move with the times to continue to offer the best to their customers. Their perseverance, their hard work every day, their natural inclination to a tasteful, refined and discreet style is reflected on the plate and in the atmosphere of the room. They were awarded a second Michelin Star in March 1998. Ten years to the day after the first. This was followed by a third Michelin Star in February 2002.

Chef Klein’s Most Important Dates in Life:

1. 27/10/1950 Birth in Ingwiller
2. 15/09/1967 Entrance to the Hotel School of Strasbourg
3. 01.07.1971 After military service, return to the Arnsbourg Indoor (Service)
4. 06/03/1988 1 Michelin Star
5. 15.03.1989 After various training kitchens, replaced his mother in Arnsbourg
6. 06.03.1998 2nd Michelin Star
7. Membership in 1999 Relais & Châteaux Relais Gourmands under
8. 01.09.2000 Wedding with Nicole Schnebelen
9. 12.02.2002 3rd Michelin Star
10. 2003 Membership Les Grandes Tables du Monde
11. 29.04.2006 Opening of Hotel K Baerenthal

Martin Klein did not give a second thought to the offer of managing the Ikarus Restaurant at Hangar-7 as Executive Chef from January 2014. Quite astonishing, bearing in mind that he first had to give up his previous job on an island in the south pacific. "The opportunity to work with a unique team on perhaps the most interesting gastronomic idea in the world is the chance of a lifetime." The arguments in favour of a move to Ikarus Restaurant were obvious. But for the management team led by Eckart Witzigmann, the patron of the Restaurant Ikarus, Martin Klein, was their first and logical choice. Not only because the native-born Alsatian made a name for himself in international haute cuisine a long time ago, but also because he is familiar with the guest chef concept like no other. After all, Klein was Chef de Cuisine at Ikarus Restaurant for nine years from 2003 until 2012 and in this capacity relieved his predecessor, Roland Trettl, in the role of Executive Chef, enabling him to concentrate on the time-consuming organisation and visits to future guest chefs around the world. These tasks are now Martin Klein’s responsibility and when you hear him enthusing in the kitchen about the world’s best chefs and their various culinary styles and approaches, then you know that he is definitely the right person in the right place. There is one thing he wants made clear for the record, “I wouldn’t be doing this if I couldn’t work here with the right people. In Jörg Bruch and Tommy Dananic I’ve got two fantastic Chefs de Cuisine who I know really well from my time at the Ikarus. And these are just two names from a total of almost 100 ranging from the chefs to the service and marketing team all working very, very hard at Hangar-7 towards a common goal – to meet the high expectations of our customers and to improve standards still further.” Focusing on the team as the key element is a philosophy which comes up time and again. However, as the manager, Martin Klein does make key decisions as and when required. A specific concept requires specific dedication on the part of the participants. The team need to be flexible since the guest chefs change each month but at the same time they have to remain perfect. “The difficulty is that you cannot get used to anything here as a chef. Other people have a scheme, cooking perhaps 20 to 30 courses a year. We often cook that many here in a month!” Is it at all possible to develop a personal style in the face of so many changes? Yes, it is! “Because you naturally take an enormous amount on board and you can learn something from the best in the world.” This, among other things, has shaped Martin Klein’s development. Add to this his childhood in Alsace, a family which has always valued good food, his training at the School of Hotel Management in Strasbourg or his rapid development at some of the best restaurants in Germany. Thus, he went from Commis to Chef de Partie within 18 months while at the Zum Ochsen restaurant in Karlsruhe and while at the Wielandshöhe in Stuttgart Klein jumped from Chef de Partie to Sous Chef within two years. At the Marstall in Munich, he worked as Sous Chef alongside Christian Jürgens, who today is a three-star chef and later with Bernhard Diers. During this period, the Marstall was crowned “Up-and-Coming Restaurant of the Year”, “Restaurant of the Year” as well as being awarded two Michelin stars. This was reason enough to offer e 26-year-old Klein the position of Chef de Cuisine after Diers’ departure. He showed his thanks by cooking his way to his first Michelin star before he received the first offer of Chef de Cuisine at the Ikarus Restaurant. He spent nine years working here as Chef de Cuisine before being offered the position of Executive Chef of five exclusive restaurants and bars on a select, private island in the South Pacific at the beginning of 2012. And now his return to the Ikarus Restaurant. But what is Martin Klein’s culinary philosophy like now? “Product conscious and honest” is his summary in a nutshell. “By this I mean that I greatly value obtaining fresh ingredients and that shortcuts in the kitchen are inadmissible. The preparation of each individual dish should - and must - be difficult.” From now on, guests will be able to sample this for one month each year when the Ikarus Team, and for once not a guest chef, takes control of their own. It is already clear that the emphasis is going to be on the word “team”. Portrait by: Helge Kirchberger Photography/Red Bull Hangar-7

First he won bronze. Then silver. And finally, in 2011, he received the golden statue, the proof that he was the winner of Bocuse d’Or and thereby the title “the world’s best chef”. In 2013, Rasmus Kofoed received his second Michelin star within only two years at Restaurant Geranium in the corner of Copenhagen’s national stadium. High rising. Second to none. Geranium is a 1st. class Nordic luxury restaurant practicing minimalistic cooking. The restaurant has quickly grown a reputation for its inventive and highly intuitive culinary approach through its aim to explore the area of tension between the urbane and the natural with dishes of amazing delicacy. Kofoed has undertaken to create meals that involve all the diner’s senses, as well as to challenge perceptions through his cooking. Among the ingredients on Geranium’s tasting menu, ceps, heather, sheep butter, dried leaves and pine needles contribute to this Nordic experience of terroir cooking at its finest. The restaurant was awarded The Nordic Prize 2013 as best restaurant. Read this in-depth article on the Nordic Star Chef and Bocuse d’Or Legend by the esteemed US Food Magazine Honest Cooking. Rasmus Kofoed exclusively offers his gastronomic excellence for lectures, food festivals, consultancy, private dining and exclusive dinner parties. In case of interest or/and press, please contact Kristian Brask Thomsen at: [email protected]

Restaurant Geranium

Restaurant Geranium is a lucid, light and dynamic kitchen. It’s mission is to create meals that involve all senses – restores, challenges and enriches. The restaurant is a top notch of a growing breed of Nordic restaurants practising its homeland’s minimalistic, simple cooking; what sets it apart from many others, however, is the tremendous skill of head chef and Bocuse d’Or Legend Rasmus Kofoed. Therefore Geranium has also rapidly grown a reputation for its inventive and highly intuitive culinary approach through its aim to explore the area of tension between the urbane and the natural with dishes of amazing delicacy. The restaurant is situated on the corner topfloor of of the Danish national stadium, Parken, at the Commen Gardens from where one can follow the seasons’ journey through the tree crowns, catch glimpses of the citys green copper roofs and just see the windmills of Øresund. The location emphasizes Geraniums vision of gastronomic clarity and diversity. It explores the area of tension between the urbane and the natural. Geranium holds 2 stars in Guide Michelin and is currently ranked #45 at The World’s 50 Best Restaurants (second ranking year). Nordic Star Chef Rasmus Kofoed and Co-Restaurateur Sommelier Søren Ledet exclusively offer their excellence for lectures, food festivals, consultancy and exclusive dinner parties. In case of interest, credentials or/and press, please contact Kristian Brask Thomsen at: [email protected]   Photograph by: Claes Bech-Poulsen

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

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

Peter Kuruvita began his love affair with food and passion for cooking in the traditional kitchen of his ancestral home in Colombo, Sri Lanka. After 3 decades as an award-winning chef and restaurateur, Peter has now diversified his career to encompass the roles of TV presenter, author, industry speaker and restaurant consultant. RESTAURANTS: After establishing himself as a well-known chef in Australia and cooking around the globe, Peter opened Sydney’s award-winning Flying Fish Restaurant & Bar in 2004, and successfully led the kitchen team as Executive Chef for 8 years. Today his legacy still lives on through its’ creative modern dishes with a strong seafood focus and great reputation. In 2008, Peter replicated this successful model, in partnership with Starwood Hotel group, at Flying Fish at Sheraton Fiji Resort. Located on the beach, ‘Flying Fish Fiji’ features a menu designed by Peter Kuruvita focusing on fresh, local produce and sumptuous seafood, and is now known as the best restaurant in Fiji. After the success of this venture, Steakhouse by Peter Kuruvita opened in February 2013, at neighboring resort The Westin, Denarau Island. Also overlooking the Pacific sea, the menu focuses on unique cuts of superior imported meat, attentive service, fine wines and stunning location. Peter’s latest venture, Noosa Beach House opened in May 2013, in partnership with Sheraton Noosa Resort, on iconic Hastings St. Peter brings his signature style and focus on local seafood to the famous foodie holiday strip. The relaxed holiday vibe of the open terrace and bar evolves into a stylish restaurant and cocktail bar as the day progresses. MEDIA: Memories of a an idyllic childhood spent in Sri Lanka, inspired his first cook book “Serendip – My Sri Lankan Kitchen”. The book takes food lovers on a journey through the kitchen experiences of his childhood with traditional recipes and stunning photography. This was followed by Peter’s first TV series “My Sri Lanka with Peter Kuruvita” which combines breath-taking scenery with spectacular spicy fare as Peter travels across the country, experiencing the wealth of Sri Lanka’s beauty, culture and culinary diversity. “My Sri Lanka” was nominated for the 'The Rockies' Banff World Media Awards 2012’ and Peter nominated for an Australian ‘Logies 2012 Award’ in the “Best New Male Talent” category. The series is now airing in the UK, Asia, Africa, Europe, Middle East and the Pacific. In 2012, Peter’s next series “Island Feast with Peter Kuruvita” combined beautiful locations and scenery with sensational local cuisine through the islands of Indonesia, Vanuatu, Philippines and Cook Islands. These popular TV series inspired his next cook book “My Feast with Peter Kuruvita” and takes food lovers on a culinary and cultural journey through the islands communities of Asia and the South Pacific. Released November 2012. Peter is currently travelling the length and breadth of Mexico, filming his 3rd TV food & travel series for SBS “Mexican Fiesta”. Due to air February 2014 AMBASSADOR: Peter has worked with Dilmah Tea in an ambassadorial role for many years, developing the concept of tea gastronomy. This involves hosting the annual “Real High Tea Challenge” for chefs and consumers, now a worldwide event, and recipe development. Peter hosts culinary tours of Sri Lanka for World Expeditions, showing participants the country’s hidden delights and demonstrating local recipes along the way. 2014 will see the development of his product and spice range, and a further restaurant opening in the Fijian Islands.

Lee Kwiez is an accomplished Australian chef. He’s a food puritan who has explored ingredients and techniques around the world, including Zurich, Switzerland, to find himself in a pristine place that matches his food philosophy – the Blue Mountains. He started out at Maxwell’s Table, a restaurant up the road from home, to Hayman Island, then Toronto, Canada, and then Milson’s Restaurant where he was for 10 years. An outstanding achievement was winning a Chef’s hat over six consecutive years. A significant shift for something different was to go from fine dining restaurants to up‐market pubs. Another outstanding achievement was taking Woolwich Pier from a 13 out of 20 to an 18 out of 20 which placed it in the Top 20 pubs in the state – earning three schooners. As Executive Chef at Darleys it is an outstanding achievement that Lee has been able to retain a Chef’s hat over three years.

Career awards for Lee include:

• * Category 18 Chef of the Year Lilianfels Blue Mountains Resort & Spa (Darleys)
• * Darleys, Sydney Morning Herald (SMH) Good Food Guide – One Hat Award 2014, 2013, 2012, Gourmet Traveller wine awards ‐ two glasses, 2015 Top Rated Annual Awards (real diners rating their top Australian restaurants through bookarestaurant.com)
• * Woolwich Pier Hotel, SMH Good Pub Guide 2012‐Three schooners award (18/20)
• * Milsons Restaurant, SMH Good Food Guide – One Hat Award 2000‐2009, SMH Good FoodGuide – One wine glass award 2009, 2008, 2007, Gourmet Traveller wine awards ‐ two glasses 2004, Gourmet Traveller food awards ‐ two stars 2006, one star 2005
• * Jaspers Restaurant, SMH Good Food Guide – One Hat Award 2001, 2000

In terms of community, Lee Kwiez is totally committed to sourcing local produce and using local suppliers such as; Logenbrae Apples, Zokoko Fair Trade Chocolate, Hominy Bakery and Wolgan Valley Eggs. Having grown up on a 30 acre farm in East Kurrajong, Lee appreciates quality produce. Supporting Slow Food Blue Mountains, Lee has been a Guest Chef for two years at the Leura Harvest Festival. Darleys supports initiatives such as Cittaslow. “I mean, if food looks pretty but you can’t eat it, for me, I’m not interested. It’s all about the taste. It’s got to look good too obviously but it’s got to be yum – the yum factor. I love it.” Lee Kwiez

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

Chef Phillip Frankland Lee began his journey into the culinary world as a dishwasher at the age of 18. From there he moved up the ranks through kitchens of Quinn Hatfield, Stephan Richter, as well as spent time at Alinea and L2O. Through the stages of his career he developed a style of his own and opened Scratch|Bar in Beverly Hills with his wife and pastry chef, Margarita Lee, in 2013. He then went on to open The Gadarene Swine a year later. In December 2015, Chef Phillip moved Scratch|Bar & Kitchen from Beverly Hills to Encino. Scratch|Bar & Kitchen caters to those who enjoy the purity and experience of food, and the same goes for the  ambience. The Gadarene Swine was created with a disposition Chef Phillip had to face when doctors discovered a tumor in his ear, Chef Margarita put him on a diet of vegetables herbs and juices. From there Chef Phillip was inspired to create a restaurant that serves just vegetables. Some may say it's vegan, but Chef Phillip's idea wasn't stemmed from veganism, but rather just pure organic form of vegetables without any added ingredients. Both restaurants have received outstanding accolades throughout the last two years, such as "Best Young Chef in America by San Pellegrino", "Zagat 30 under 30", "#97 Best Restaurant 2015 in the U.S., in Opinionated About Dining" which inspires and grows the future of Chef Phillips venture. Chef Phillip also holds the record with The Food Network for “Most Consecutive Wins” beating out the competition on Chopped, Guy’s Grocery Games, and Cutthroat Kitchen. Chef Phillip can be currently seen on Bravo’s “Top Chef” Season 13 as a contestant.

Jean-Luc Lefrançois has been appointed chef at two major establishments in the French catering industry belonging to Oetker Collection, L’Apogée Courchevel for the winter season and Château Saint-Martin & Spa for the summer. This talented professional will be leading two opuses with one orchestra. Jean-Luc Lefrançois, who was born in Rouen, has 30 years of experience in the field of top- level gourmet cuisine. His grandfather, Léon, who was a baker by trade, gave him his love of cooking and his appreciation of shared pleasure. He joined the Hotel Le Bristol Paris at the age of 18 as commis chef and later went into the Army to do his military service, where he became private chef to General Moreau. Cooking is really a true passion, and one that he cannot live without. Jean-Luc Lefrançois has been working in the finest gourmet restaurants in Paris, from the Ritz to the Hotel de Crillon as well as the restaurant run by Hélène Darroze, Le Relais Louis XIII, Chez Prunier and the Restaurant Dominique Bouchet. He describes his cooking at L’Apogée Courchevel, as well as at Le Château Saint-Martin & Spa, as traditional, instinctive, refined and pleasing to the eye, with plenty of flavour. “My favourite food is light, simple, precise and creative.” He also shares his love for local produce, and likes to enhance traditional recipes to create an authentic type of cuisine. His passion shines through in all his gourmet dishes, as you will see when you taste his specialities: cream of Jerusalem artichoke, fine chicken quenelle with truffles or knuckle of veal caramelised with fir tree honey and parsnip mousseline not forgetting his line-caught sea bass in a pistachio crust, and polenta with black olives. The general manager of L’Apogée Courchevel and the Château Saint-Martin & Spa, Duarte Bon de Sousa, says he is “delighted to welcome Jean-Luc Lefrançois into his team as head chef. Jean-Luc loves his job which will give free rein to his ability to delight all gastronomes and offer gourmet pleasures for all.” A promising winter season for L’Apogée Courchevel, which you can come and experience as of 12 December this year. ABOUT OETKER COLLECTION Oetker Collection is one of the most inspiring selections of masterpiece hotels in the world. The name ‘masterpiece hotels’ includes a pledge; a commitment to provide service of the highest quality, every hour of every day. The pearl as a symbol combines singularity, beauty and quality. The individual pearls bind together to form a unique string of pearls. Each property is one-of-a-kind, reflecting the unique European heritage and sharing the highest levels of service internationally with exceptional and historic architecture & interiors combining with great attention to detail. Oetker Collection embraces nine luxury hotels:

• * L’Apogée Courchevel – a luxury chalet with a warm and family atmosphere offering the most desirable skiing experience at the top of Courchevel 1850 in the French Alps.
• * Brenners Park-Hotel & Spa – an iconic grand hotel, amidst a sprawling private park in Baden-Baden, Germany. The historic Villa Stéphanie will soon open its doors to offer Europe’s most refined and innovative spa experience.
• * Le Bristol Paris – an authentic vibrant French palace completely refurbished, the ultimate reference for Parisian art-de-vivre, ideally located on the prestigious rue du Faubourg St-Honoré.
• * Château Saint-Martin & Spa – a romantic chateau of excellence nestled in the heart of Provence, boasting breathtaking views over the Mediterranean coastline.
• * Eden Rock – a luxurious retreat in St Barths built on a rocky promontory, surrounded by white sandy beaches, and turquoise sea; French art-de-vivre in the heart of the Caribbean.
• * Fregate Island Private – a jewel of conservation featuring lush forest, wild fauna, and overlooking the crystal waters of the Seychelles. Unique on the Planet.
• * Hotel du Cap-Eden-Roc – a legendary luxury hotel at the centre of a scenic private park, where old-world glamour meets modern luxury at the tip of the Cap d’Antibes.
• * The Lanesborough London – classically British service in a remarkably refined and charming grand residence.
• *Palais Namaskar – a peaceful oasis with contemporary and sophisticated design set in the Palmeraie, the most exclusive residential area in Marrakech.

  Portrait by: Jean-Michel Sordello More information: www.oetkercollection.com  

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

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

Accolades

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

Anita Lo is the chef and owner of Annisa and one of the most respected chefs in the country having earned numerous accolades for her inventive Contemporary American cuisine. Lo, a second generation Chinese-American, earned a degree in French language at Columbia University and studied at Reid Hall and Ecole Ritz-Escoffier in Paris. She received her degree, graduating first in her class with honors, while interning under Guy Savoy and Michel Rostang. Back in New York, she developed her culinary style at Mirezi, where she earned a two-star review from The New York Times. After two years at Mirezi, Lo left to travel the world. Lo opened Annisa in 2000, an intimate restaurant in Greenwich Village, which has held a Michelin star consistently since 2009. In June 2009, a fire destroyed the restaurant entirely and while plans for rebuilding Annisa got underway, Lo appeared on Top Chef Masters and finished fourth out of 24 chefs. In April 2010, after a complete renovation, Annisa was reopened and then in October 2011, Lo released her first cookbook, Cooking Without Borders, which highlights her passion for bringing multicultural flavors to her American kitchen.

Simmone Logue created her Food Company over 20 years ago in a little corner shop in Balmain. Since then through passion and dedication to beautiful handmade food, Simmone has grown her company to over 80 employees, and includes a 1000 square metre HACCP certified manufacturing complex, two retail outlets and a catering division. Simmone’s clients include: Qantas, Virgin Australia, Woolworths, Costco, Thomas Dux Grocer, ANZ Stadium, David Jones and many other retail food outlets committed to a wholesome product. Simmone’s philosophy is to hand make her artisan range of goods with the same love and care for each and every client. The attention to detail and commitment to the season’s and the freshest produce ensures that all of Simmone’s products are of the highest quality, as well as all natural & preservative free. As an ambassador for Australian Year of the Farmer 2012, Simmone has continued to promote and support our local suppliers of high quality ingredients. Simmone supports many charities including OzHarvest, The Gecko Project & the National Breast Cancer Foundation.

Maria Loi’s warmth and huge smile are your first welcome. Her table’s colorful bounty is fresh, festive, healthful and reminiscent of her days growing up along the seaside in Greece.  The dining space echoes with laughter, comfort and delightful conversations; this is where memories are made.  Everyone seated at the Loi table feels like a special friend, carefully chosen to share this life.   With Loi, modern knowledge and ancient lore are carefully blended to create a new brand of “soul” food—dining that is as good for your soul as it is for your body. When Maria Loi chooses ingredients and creates recipes, she considers the ancient grains and flavors that continue to flourish millennia later.  This is an area of expertise; her book on ancient Greek dining was the only official cookbook of the Athens 2004 Olympic Games. These ingredients, as respected as the great Greek minds of Plato, Socrates and Hippocrates, are the pillars of a healthy, tasty Mediterranean diet: olive oil, Greek yogurt, grains, beans and freshly picked greens.  Maria Loi’s food is about truth in flavor.  Hers is a philosophy derived from the warm, scented Greek air and the sounds of loved ones around the table. Maria Loi’s mischievous grin, sparkling eyes, and culinary prowess have made her a food superstar; she is a popular television chef in Greece and the author of more than 36 cookbooks, and over 150 magazine editions.  She owns an exquisite gourmet restaurant in idyllic Nafpaktos and has a line of Maria Loi dinnerware and kitchen appliances.  The Chef’s Club of Greece, a worldwide culinary organization has recognized her as the Global Ambassador of Greek Gastronomy; in June of 2016, she was unanimously re-elected for a second term as the official Ambassador.  She is also the founding partner in a fashion company. Maria now shares her expertise and knowledge with American audiences.  She quickly earned a reputation as the U.S. leader in authentic Greek cuisine and ingredients: In March 2012, Maria was invited to cook for President Obama, Vice President Biden, and 250 honored guests at the White House. Her latest book, The Greek Diet (October 2014, HarperCollins), written with veteran health journalist and athlete Sarah Toland, is grounded in the Greek Mediterranean lifestyle and combines these classic ingredients in recipes that satisfy the soul and the palette.  The Greek Diet includes 100 healthy, authentic Greek recipes that use delicious unprocessed ingredients that will delight amateur and experienced home cooks.  The Greek Diet has been translated in Portuguese for publication in Brazil, and has been translated in Greek for publication in Greece as well, with more editions on the way. Her pasta line, Loi Pasta launched at Whole Foods Market in March of 2016.  Her new line of dips, Loi Dips, officially launched exclusively at Whole Foods Market in January 2017, and is expanding distribution rapidly, with other Greek products hitting shelves in mid-2018, including her fresh-frozen meal line from Loi Pasta.  She is a frequent television guest and speaker on the topics of Greek cuisine and culture, and healthy eating.  Chef Loi was invited as one of America’s top six female chefs by Fortune Magazine and James Beard Foundation to the 2014 Fortune: The Most Powerful Women Summit.  Her restaurant, Loi, was a favorite of the media and celebrities and a staple on New York’s Upper West Side from 2011 to June 2014. Chef Loi has brought her unique approach to Greek cuisine to Loi Estiatorio, her flagship restaurant in the heart of Manhattan, an ode to the flavors of Greece (opened February 2015).  In January 2016, Chef Loi was the inaugural chef of The Ritz-Carlton Central Park South’s Kitchen-Takeover series, which received rave reviews.  In April 2016, Chef Loi was a panelist at the Mediterranean Diet Roundtable Conference in LA, with professors from Harvard University and other decision-makers in the food industry.  In November 2016, Chef Loi was a judge at the inaugural Ernesto Illy Coffee Awards at the UN, and traveled to Australia as a featured chef for OMG Week, a weeklong festival in Melbourne curated by Chef George Calombaris, with the top Greek chefs from around the world.  In March of 2017, Chef Loi judged the Rapid Fire Challenge at the International Restaurant and Foodservice Show in New York – she reprised her role as a judge in March of 2018.  In May 2017, Chef Loi was the featured guest chef for a Dinner and Discussion Symposium at Harvard University on the subject of her book, The Greek Diet, as a part of a large-scale study featuring the benefits of the Mediterranean Diet. Chef Loi was named the president of the jury at the ‘World Best Healthy Extra Virgin Olive Oil Contest’ that took place in Malaga, Spain, in late May 2017; additionally Chef Loi was a judge at the Specialty Food Association’s Summer Fancy Food Show: Front Burner Pitch Competition, a revered appointment, at the end of June 2017; for the 2018 Summer Fancy Food Show, she was a judge for the SofiAwards, which name the top new specialty food products on the marker.  In March of 2018, Chef Loi was a keynote speaker at the 2nd Annual World Happiness Summit in Miami among the leaders across multiple fields, speaking about the connection between sustainable happiness and food and nutrition in her talk titled ‘Purpose in Action’. Recently, Chef Loi is featured in a documentary titled, “A Fine Line,” featuring world-renown female chefs, highlighting the discrepancy in gender roles and ratios in the culinary industry – the film is currently on the festival circuit receiving high accolades.  In May 2018, Chef Loi was one of four chefs selected by the European Union delegation of the United Nations to represent their native countries at the inaugural Taste of Europe NYC event at Eataly.  Chef Loi will be traveling to Taranto, Italy in June 2018 with Harvard University to present their collective findings on the health benefits of the Mediterranean Diet to the University of Bari School of Medicine. Chef Loi is deeply involved in Greek and American causes that care for children in need.  She is a founder of Elpida (the Greek word meaning “hope”), a foundation to support children with cancer. She oversees a fund that grants university scholarships to underprivileged students.   Chef Loi also works closely with The Center for Discovery and their Department of Nourishment Arts as a DaVinci Master Chef.  In June of 2015, Chef Loi received the prestigious Women’s Award from the Women Together Foundation at the United Nations, honoring her for the philanthropic accomplishments over the years, focusing on her time since moving to the United States.  In May of 2016, Chef Loi received the Leadership Award from Save Latin America Inc. for her work empowering women across multiple fields.  Chef Loi was inducted in September 2016 into the New York Chapter of Les Dames d’Escoffier, the pre-eminent global women’s organization in the areas of food, wine, and hospitality. During her diverse career, Maria spent many years representing clients Texaco, Nokia and ITT Sheraton among others.  This rewarding yet fast-paced life, long hours and travel separated her from her roots and the Greek traditions of family, food, balance and nature.  From that experience, Maria developed a lifestyle program for all that would nurture a healthy body and soul, influenced by the Greek ancients! Ultimately, her mission in life is simple, subscribing to THE Loi motto – tasty, healthy, easy – Chef Loi wants to change the world - one healthy, Greek bite at a time.

Sebastiano Lombardi was born in the South of Italy in 1976. Since he was a child he was fascinated by the magic world of the cuisine and he started his studies at Catering College in Melfi, where he graduated in 1995. He began his career as a commis de cuisine, gaining his knowledge of the culinary world with qualifying experiences in some of the best Italian restaurants, working with great chefs such as Carlo Persia, Giorgio Pini, Antonio Guida and Nino di Costanzo. In 2010 Sebastiano Lombardi joined, as the executive chef, Cielo restaurant at the Relais La Sommità in Ostuni, and in 2011 he was awarded with its first Michelin star. Sebastiano seduced the critics thanks to an elegant balance between tradition and innovation, and a very attentive choice and use of the of raw materials. In 2015, Sebastiano will take the reins of Il Pellicano Restaurant.

Lorenzo Loseto, one of Canada’s premier chefs, has been the Executive Chef of George since its inception in 2004. His modern approach to cooking, combined with his classic training, has allowed him to create a unique and entertaining food experience. Born in Bari, Italy, Loseto’s decision to become a Chef is connected to his Italian home cooking roots. A culinary apprenticeship was his goal because he was determined to use his Italian heritage as a foundation that allows him today to be as diversified in his culinary career. Chef Loseto places an emphasis on seasonal, natural and sustainable food. He creates a daily blind tasting menu where guests are encouraged to try many courses in order to fully explore the bold flavours and textures of his cooking. “I like to call my cuisine Toronto Cuisine. The food is entrenched with tradition but influenced by the Multiculturalism of Toronto. The menus are inspired by the seasons and have a strong emphasis on fruits and vegetables. At George, Omnivores and Vegetarians are able to dine with equal diversity” says Loseto. Chef Loseto credits his family for a large part of his success. Prior to joining George, he honed his skills in some of Canada’s finest kitchens. He is also a culinary professor and a mentor to many apprentices.

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

In my world gastronomy has nothing to do with art or talent. It is plain and simple hard work and dedication – gastronomy is craftsmanship at its finest.

Appearing on Masterchef and with his first book From India recently released, it is no wonder that Chef Kumar Mahadevan (of Aki’s and Abhi’s restaurants) has become widely regarded as the ‘Godfather of Indian cuisine’. Kumar Mahadevan got a taste for Indian cuisine from an early age, learning long-held family recipes in his mother’s kitchen as a child. Knowing instinctively that cooking was to be his career path, he embarked on his culinary education at the age of 17 at India’s Institute of Hotel Management. From here, Chef Kumar went on to complete his apprenticeship at the Taj Intercontinental Hotel in Bombay, before moving to Australia in 1985 to work. He soon found himself in Australia heading up the kitchen at the highly regarded Mayur restaurant, where he cooked for the likes of Prince Phillip and Mick Jagger. Inspired by these experiences and demonstrating a natural flair for flavour combination, Chef Kumar opened his first restaurant, Abhi's in North Strathfield - named after his first son - in 1990. Now, more than 20 years on, Abhi’s has obtained status as one of Sydney’s cult dining hot spots, testament to the popularity of Chef Kumar’s distinctive and elegant brand of Indian fare. Following this, Chef Kumar embarked on a more ambitious operation, Aki’s, on the historic finger Wharf in Woolloomooloo, named after his second son. Both restaurants showcase Kumar’s modern interpretation of Indian food – the light, delicate flavours and generous use of fresh, aromatic spices have since become Chef Kumar’s signature. Chef Kumar delights in creating dishes that combine the best of local seafood and fresh produce, rich with the flavours of his native Southern India – a contemporary approach to a traditional cuisine that has won him praise and respect. In addition to his Masterchef appearances, Chef Kumar was chosen by Joanna Savill, Director of SIFF, to represent the flavours and colours of Indian cuisine in the first Sydney International Food Festival. Chef Kumar also brought Chef Praveen Annand to Sydney, who is internationally acclaimed for his knowledge of Southern Indian cooking. His association with Praveen Annand continues today, with Chef Kumar making regular visits to continue his education on both the historic and contemporary aspects of Indian food. It is not just Chef Kumar’s widely recognised skills in the kitchen that have helped to gain him such widespread status. A charming and loquacious man, Chef Kumar’s endearing effervescence has ensured he is as celebrated for his food as he is for his character. Chef Kumar’s role as an ambassador of Indian cuisine in Australia is his career legacy. QUOTES FROM REVIEWS "Kumar Mahadevan, Chef/Owner of ABHI's Indian Restaurant, named 13 years ago after his son, is still going strong." - Dining with Kerry Boyne, The Sunday Telegraph "The entrees read like a scintillating collection of short stories and we want them all..." - A Fine Balance, Helen Greenwood, The Sydney Morning Herald "Abhi's takes the Indian meal to another level of existence" - Surprise Package, Lucy Clark, The Daily Telegraph "Unlike many ethnic chefs, Kumar was formally trained - in India by the Taj Hotel Group, and worked in the middle east before coming to Sydney. Such experience makes a difference." - Search and Enjoy, Les Luxford, The Sydney Morning Herald "Abhis' owner, Kumar Mahadevan originally came to Australia as the tandoori chef at the old Mayur, where he has cooked for Prince Phillip and Mick Jagger." - BITE, Les Luxford, The Sydney Morning Herald   Aki’s is located at 1/6 Cowper Wharf Rd, Woolloomooloo. To make a reservation please call 02 9332 4600 or e-mail [email protected] For images, interviews and further media information, please contact: David Wasserman at Wasamedia Phone: 02 9360 7227 Email: [email protected]