CREATIVITY, INNOVATION & SCIENCE IN THE KITCHEN
The Cook & Chef Institute is a foundation comprised of figures from the world of international haute cuisine, and Bergner, who have come together to share strategic thinking about cooking and technological innovation in kitchenware.
"Our mission is to guarantee innovation internationally in kitchenware products which contribute towards improving the culinary arts, with attention paid to people's nutrition, health and well-being by making top quality products available to them."
This objective entails generating high level knowledge and training qualified professionals: Cook & Chef Institute fosters research among cooking professionals, and among business sectors directly and indirectly linked to gastronomy. This furthers technology transfer and innovation in the sector.
The vision of Cook & Chef Institute reflects the long-term aspirations, dreams and hopes of the foundation.
Thus, the vision is to respond to challenges of achieving development in innovation in gastronomy at large. Sustainability is kept in mind in all activity areas, that current and future generations can enjoy a better life.
Integrity, honesty, loyalty
Commitment to the Cook & Chef Institute and all its members. To the work undertaken.
Social responsibility & excellence
Identify what adds value to society and focus on generating this value in everything we do.
Concern for the environment
Commitment to environmentally sustainable business practices that protect future generations.
Savouring the pleasures
of gastronomy, cooking and the culinary arts.
Fostering continuous improvement and innovation to achieve maximum quality.
Encourage the participation of everyone to achieve a common objective, sharing information and knowledge.
Acting with professionalism, moral integrity, loyalty and respect towards humankind.
Respect and openness to cultural diversity.
Cook & Chef Institute does its utmost to immerse itself in the culture and traditions of each country in which it is present.
Cook & Chef Institute is dedicated to reinforcing food safety for consumers and to improve information transparency.
Cook & Chef Institute chooses and recommends products which have been subject to a prior full and comprehensive audit by a committee of chefs from he institute.
MEET THE AMBASSADORS
Cook & Chef Institute gathers figures from the world of international haute cuisine, who share strategic thinking about cooking and technological innovation in kitchenware. They share new trends and knowledge to provide added value to gastronomy, in its broadest meaning. Click below to read more about each amazing chef!
Pepe Rodriguez Spain
Pepe Rodríguez runs ´El Bohío´ restaurant in Illescas and is a juror on the prestigious culinary game show ´MasterChef´. In 1999, he received his first Michelin star (the only one in and around Toledo) – people are now calling for him to receive a second. ´El Bohío´ is featured in all the main culinary guidebooks and in some international guidebooks as the best restaurant in and around Toledo. Pepe Rodríguez has participated in all the most prestigious culinary events in this country (´lo mejor de la gastronomía´, ´Madrid Fusion´, ´Forum Vic´ and ´Salón Millesime´). The most important guide to haute cuisine in Spain – ´Lo mejor de la gastronomia´, written by critic Rafael García Santos – awarded him the ´Chef of the Year´ prize in 2010. In 2011, he received the ´confectioner of the year´ award from the same guide. In 2011, he received the ´Chef Millessime´ award. Pepe Rodríguez Rey has amassed awards certifying the quality of his work. He creates strident-free, precisely made, harmonious dishes which comprise a whirlwind for the senses. The Royal Spanish Gastronomy Academy gave him the 2010 National Gastronomy Award for best Head Chef. On 26 November 2011, the Toledo Business Association (Fedeto) named him the Businessman of the Year for consolidating his position in charge of ´El Bohío´.
Civitella del Lago 13rd January 1951. This is the date the story of Gianfranco Vissani started from, the chef from Umbria who stood out for his excellence and art daily offered to those who follow him also on TV. The training experiences of GV are numerous starting from the Scuola Alberghiera di Stato at Spoleto. Since from the beginning he emerged thanks to his special attitude on cooking but he reached his best success travelling all around the world. This gave him the opportunity to meet other chefs as Ramponi, Rispoli and Giovanni Gavina who are, still today, some of the landmarks on this job. This also helped him to understand that being a chef is wonderful but it also asks a lot of sacrifices and attention! The two main features that distinguish him are on one hand the deep knowledge of international and “classic” cuisine and, on the other hand, the freshness, the variety of tastes and imagination of different regional cuisines. After travelling around Italy and the world, on 1974 he decided to come back home and to put into practice all he had learned over the years of heavy but beautiful mess tin. On 1979, he started to get the firsts awards from the best guides first in Italy and, later, also abroad. A lot of magazines approached to him; on 1990 he started a cooperation with Repubblica, a newspaper on which “tenere una rubrica di cucina (???)”. His cooking books got many awards and are considered bestsellers in their field. Particularly: “la tradizione regionale nella cucina di Vissani” and “La grande cucina di Gianfranco Vissani”. They have been followed by “Il vissani” which earned him two important awards: the “Bancarel Vino” and “Gourmand World Cookbook Awards” both in 2003 as best easy recipes book and in 2007 “Vissani a casa tua” where the Italian cousine recipes are reinterpreted from GV. In 2012 Vissani completed the last work "The other Visscher" a box in three volumes (main courses, second course, desserts), edited by Rai Eri, where the most famous recipes of the regional tradition are revisited with historical, artistic and costume references. In the path of Gianfranco Vissani was also very important to the work of spreading through television and radio, by which he showed the enormous knowledge that the raw material have at the base of its philosophy in the kitchen. In 1997 he took part to the TV program Uno Mattina and Uno Mattina Estate, where he obtained an exceptional audience during its space thanks also to his being gruff and blunt in front of the cameras. On 30 September 2000 he received an honorary degree by the University of Camerino as "Testimonial Academic Art gastronomic for the Promotion of Local Products". He took part to the tv show Domenica In 2000-2005, to the Dopofestival Sanremo in 2003, leading an important space on Linea Verde and Linea Verde Orizonti from 2003 to 2006, and to the show called Sabto e Domenica and Sabato e Domenica Estate in 2008 and 2009. In 2010, he keeps the cooperation with Rai Uno for La prova del Cuoco, a cousine TV show where Gianfranco Vissani is called as judge in a cooking challenge; Also in this role he is always careful to the skills of the participants, interact with them in order to develop a sort of cooking school where competitors are corrected when they fail. On 11 November 2009, during the presentation of the Duemilavini edited by Bibenda Editore, Elsa Mazzolini crowns Gianfranco Vissani as new president of the prestigious and important, Accademia Nazionale Italcuochi. In 2010/2011, he still collaborates with Rai Uno and La prova del Cuoco and also leads the Linea Verde Orizzonti. 2011 he leads a TV program Ti ci porto io on La7; in 2012 the same program become a daily strip with a special episode on Sunday for lunch. Currently Gianfranco Vissani, after over 45 years of experience on his shoulders, is still searching for perfection which in his subconscious already knows he cannot find because it belongs to the goals of those who think they have arrived. A message to future generations who embark on this path: every product has its own story and every man has his own interpretation ... Gianfranco Vissani has just begun!
It is impossible to imagine a restaurant or a cafe without a list of desserts, a confectionery without pies, and a bakery without bread. Dessert is like a finishing chord in a splendid part of lunch or dinner. Not only must it be tasty, it must also be light and dainty. And it goes without saying that the last impression of the finishing chord is sure to be at the high level. In modern life very few employers have time and opportunity to send there employees to France to be trained to make a competent dessert menu with a full consideration of study of all the nuances and exclusivity elements. And business is constantly developing. As Lewis Carroll said, “it takes all the running you can do, to keep in the same place. If you want to get somewhere else, you must run at least twice as fast as that.” These golden words are relevant even for us – apart from inventing, creating and serving a dessert, you have to make it the best one. Therefore, I offer my services, which will bring great benefit to you and your business. Experience in the culinary sphere: more than 5 years
Fifita Bichili SesinLebanon
Juan Andrés GarcíaChile
Paula Silva was born and raised in the midst of the hot stoves of the Las Dos Parrillas and Los Girasoles restaurants in Cali. After graduating in business administration, she travelled to Spain where she became a cook and confirmed her passion for food. She worked in several restaurants and had the opportunity of being on the Caelis team when they were honoured with their 1st Michelin star. She was chef in her first Khemia restaurant, which was considered as a pioneer of molecular cuisine in the country. She was also a cooking teacher in almost all the schools in the Colombian capital. In recent years, she has worked as a menu creator and gastronomic consultant while continuing with her 8-year-old catering company. Now Paula is sharing her life story and professional and spiritual growth in Hippie: a pure cuisine establishment that bears her stamp throughout, and which once again is considered as pioneering, but this time for pure cuisine. Paula Silva was born in Cali and trained in Spain at the School of Hospitality and Tourism, Sant Pol de Mar and in the Hofmann at Barcelona. She grew up surrounded by kitchens and flavours, as her parents founded the Las Dos Parrillas and Los Girasoles restaurants in the capital of Valle. She has designed successful menus in several establishments in the capital and country. Today she is the owner of a prestigious catering and gastronomic advice company.
Natasha CapperUnited States
Natasha Capper joined the historic Piedmont Driving Club as Executive Pastry Chef in 1999. Born in Zimbabwe (Rhodesia), Natasha emigrated to the USA with her family in 1982. She has a degree in Foodservice Management from Johnson & Wales University, Charleston, South Carolina. Her career has included positions at The Grove Park Inn, Renaissance Hotels and The Ritz-Carlton Hotel Company. Natasha is a Certified Executive Pastry Chef through the American Culinary Federation. An avid competitor, she held the degustation position for Team Danks during the 2005 and 2007 National Pastry Team Championship. Some of her numerous awards include the 2007 ACF Southeastern Pastry Chef of the Year, “Best Bread Showpiece” at the 2006 Bread and Pastry Team Championship, as well as silver and bronze medals at the Southern Pastry Classic, and first place at the 2008 US Foods ACF Culinary Salon centerpiece division, along with a gold medal at the 2009 ACF Southeastern Regional Competition for her cold composed plated dessert. Natasha sits on the advisory board for Chattahoochee Technical College and has been an adjunct culinary instructor at the Art Institute of Atlanta, Virginia College and Chattahoochee Technical College. She has been on the board of directors of the ACF Greater Atlanta Chapter and held the positions of secretary and chairman of the education committee. One of her career highlights is being a member of the Callebaut Ambassadors Club where she can travel and share her passion and knowledge.
Wendy MéndezDominican Republic
Andy Zaugg Switzerland
Professional experience Since 2014: owner AZ & AK Gastro Consulting Expert taster and advisor for various companies Since 2000: owner of the catering company at the Zum Alten Stephan Restaurant Banquets for up to 2,000 guests Since 10/1992: owner of the Zum Alten Stephan AG Restaurant Restaurateur and head chef 04/1992 - 08/1992 Chef at Garryvoe Hotel (Ireland) 01/1992 - 03/1992 Chef at Tiger Restaurant (Solothurn) 11/1991 - 12/1991 Chef at Tahiti Restaurant (New Zealand, Australia) 04/1991 - 10/1991 Head Chef at CPW Restaurant, Los Angeles (USA) 05/1990 - 03/1991 Line cook at Fischerzunft Restaurant (Schaffhausen) 12/1989 - 01/1990 Relief team leader at Hotel Krone (Solothurn) 02/1989 - 11/1989 First assistant - fish at Débarcadère Restaurant 12/1988 - 01/1989 Saucier at Hotel Krone (Solothurn) 01/1988 - 11/1988 Cold dish assistant at Débarcadère Restaurant 06/1987 - 12/1987 Cold dish assistant at Bad Attisholz Restaurant 11/1986 - 01/1987 Side dish assistant at Bad Attisholz Restaurant 04/1986 - 06/1986 Kitchen assistant at Tiger Restaurant (Solothurn).
Renowned as the Gastronomic Ambassador for the Riviera Nayarit in Mexico, Chef Betty Vázquez González has had a lengthy and well-rounded career in the field of gastronomy both nationally and internationally. To date, in conjunction with the Visitors and Conventions Bureau in Riviera Nayarit, there have been over 400 articles on her work in San Blas in magazines, newspapers, web pages, blogs and on television. In a career spanning over 30 years, she has attended a great many seminars in the most important gastronomic capitals around the world. Equally, she has been chosen on many occasions to promote Nayarit food in restaurants and International Tourism Fairs. Chef Betty Vázquez states that when cooking what is most important for her is achieving balance, harmony and movement in all her dishes. Additionally, now, as a result of her experience, eloquence and hard work, she has become the first female judge on Master Chef Mexico - the leading gastronomy reality programme in the country.
Reon HobsonNew Zealand
In 1995, New Zealand born Chef Reon Hobson began his career at the well known Christchurch restaurant Saggio Di Vino. Over the next four and a half years he had progressed through the kitchen ranks to the position of Sous Chef. Reon then became the Executive Chef at the boutique hotel, The Charlotte Jane, where he learnt at a young age to run and control a kitchen operating in the genre of fine dining. During his time at Charlotte Jane its restaurant, Alexander Lawrence, won several awards. Keen to further his experience internationally, Reon embraced the opportunity in 2002 to work for the internationally acclaimed Chef Dietmar Sawyere, in his signature restaurant Level 41 in Sydney. Reon spent the next three years working under the experienced hand of Chef Sawyere gaining the position of Sous Chef. During his time at level 41, Reon worked along side Thierry Marx of Cordeillan-Bages. With a wealth of knowledge and skill behind him and bursting with enthusiasm for his craft, Reon set off to London in 2005 where due to his talent and passion for his craft he secured a position at Gordon Ramsay´s world renowned restaurant, Restaurant Gordon Ramsay. Whilst working for Gordon Ramsey, Reon had the chance to cater a New Year’s Eve dinner at Gordon’s Wandsworth residence for a host of celebrities such as the likes of David and Victoria Beckham. Reon realised the incredible opportunities available in London and chose to leave Restaurant Gordon Ramsey to work as a sous chef at Michelin star restaurant "the Picasso Room" in Soho under Ramsey’s mentor, Marco Pierre White. During his time in London he also spent a period in Jason Atherton’s Michelin star restaurant, Maze. In 2008 Reon returned to his home country, New Zealand, where he accepted the position of the Chef de Cuisine at The George’s award winning signature restaurant, Pescatore. Here Reon has the freedom to be at his most creative, drawing on his vast experience to design engaging menus using the finest local produce. Since commencing his position at Pescatore, Reon´s creative expertise and leadership skills have seen the already successful restaurant evolve, making it a driving force at the forefront of modern cuisine and dining in New Zealand. Recently Pescatore has become one of only two Christchurch restaurants to be awarded 1 Hat in the Cuisine NZ Good Food Awards 2014, an accolade that it has not held in the past. While Reon is delighted with the recognition he has received, he is determined to continue to explore his craft ever honing his skills in his aim to continue to surprise and delight Pescatore diners.
Born on 27 June 1979 in San Benedetto del Tronto, I live just a few kilometres further south, just into the neighbouring region, in Martinsicuro, a small place in the province of Teramo, on the Adriatic coast in the Abruzzo region - where I spent my childhood. At that time, my parents opened ´Il Sestante´, a seaside restaurant where fish was the speciality. The restaurant was an immediate hit, going on to become one of the biggest names in Abruzzo, and they ran it successfully for almost twenty years. I decided to enrol in the Communication Sciences Faculty at the University of Bologna. In March 2004, I managed to graduate in Communication Sciences from the Philosophy and Arts Faculty at the University of Bologna. In 2006, I returned to Abruzzo to become a member of the Regional Scientific Committee for the granting of public funds to culture. In addition, the Regional Government entrusted me with the writing of a White Paper on the entertainment industry in Abruzzo. My wish is to live immersed in the countryside in this region and I decided to buy a house in the old village of Colonella, in the province of Teramo. I realised that Abruzzo did not offer many opportunities for my profession and I began to consider alternative ideas - otherwise I would have had to leave again. My chance came with a course organised by the Regional Government on the creation of businesses which was aimed at young people. I decided to participate in the course which could provide me with ideas for my future. On 9 February 2010, the ´Osteria Esprì´ opened its doors. Initially, things were quite complicated. In February 2014, I received the ´Identità Donna´ Prize at the ´Identità Golose´ International Cooking Conference as a result of the sensitivity of Paolo Marchi, its founder. 2015 was characterised by two other key events: the first of these was an objective I had pursued for five years - at the beginning of the year ´Esprì´ became a 100% vegetarian restaurant; in fact, we have removed the last remaining meat and fish dishes from the menu. The second was that in March 2015, we joined the prestigious ‘Jeunes Restaurateurs d´Europe’ association. We are the second vegetarian restaurant to join the group, following the ´Joia´ in Milan. Now, after much mistrust and initial sabotage by many and the difficulties in making a name for itself, ´Esprì´ is a reality with enormous personality, the result of taking brave decisions and never backing down.
Executive Chef at the Château de Bourglinster Restaurants In the beautiful setting that is Bourglinster Castle, for the last 10 years my daily life has consisted of sharing with and conveying to my team the desire to ensure our customers enjoy themselves and offer creative cuisine, at the forefront of new technologies and in symbiosis with nature and the producers around us. Chef consultant Offering personalised advice, but also offering help and support to my fellow restaurateurs, aside from private individuals. My goal nowadays is to provide them with precise solutions, means of refinement, aside from innovative ideas to ensure success and control over their work. And to pass on the passion that inspires us. My knowledge, reputation and passion enriched by over 40 years in the field of gastronomy is available to you. Chef Master Class 1 What does a master class involve? It is a cooking course given by a real top quality chef to private individuals, most of whom love cooking. What makes this master class more significant is that the courses are few and far between. Obviously, I am very busy, so the reservation needs to be made in advance and for a minimum of 12 people. The course can take place where they want, as long as the premises have a sufficiently large and well-equipped kitchen to host 10 to 12 people. It is an opportunity for me to open up and pass on pieces of advice or gestures that are difficult to learn through simple recipes. Chef Master Class 2 A journey through nature: another way to discover our/your environment. Introduction to picking wild foods: explanation and cooking course. A meal among chefs When one chef invites another: emulation may flow across the dishes. This is what we call a 'four-handed' meal: The pleasure of the reunion, confrontation and emulation; The pleasure of sharing. The creativity and spontaneity of pursuing instinctual cooking, mixing the local fragrances, precision, technique and a tradition of inventiveness. What happens when two chefs share a product that speaks to them, and they exchange views and their ovens? Sometimes, there is a spark. A dialogue unrolls from one dish to the next; harmony and contrast prompt one set of taste buds or the other to create a unique dish. Undoubtedly an unforgettable experience.
Carla Aradelli, class 1968, was passionate about her grandparents’ work, who had a farm and a restaurant in Montesanto. She attended a kitchen master for two years with a well know chef with French origins, Georges Cogny, who will let her to learn the technique and the haute world of cousine. Young, with her husband, she decided to try to work for herself and today her restaurant, called Riva, celebrates his 28th birthday. It has won a Michelin star in 1997, It joined the prestigious group of Europe young restaurateurs and it has been for years a point of reference for Piacenza. It has conquered the guests with a light and balanced cuisine made with the best that the season, the territory and the unicity of Carla propose. Here, everything is handmade and heartmade: bread, pasta, sweets but even marinated foods and jams, meat and fish are bought whole and then they are processed to check their origin and their entire transformation. For a deliberately simple cuisine, rich in taste and thought especially for the healt of the person.
I was born on November 17th 1983 in Pula , Istria , Croatia. After finishing high school for management and tourism I went to a school for Make up artists , which is my first love. I must say I never went to a school for cooks or something like that.My parents run their own restaurant from 1979 until 1992 , then my father died and the resturant was closed. I never thought it will open again. Me and my husband had a bar in Novigrad and one day he told me : " we should open the restaurant "... and the true is that I started to cook the day we opened it again (2011) and I learned all by myself. Now I am here,trying to write you something about me , and I still don´t believe this is happening. You choose me beside all those great chefs around me!!!! ðŸ˜ŠðŸ˜ŠðŸ˜Š From the very beginning people find something good in what we were doing and we are in all the best guides for gourmets in the Alpe Adria Region , like Gault Millau , Le Guide De L´espresso , JRE ..
Adriano Suppa Brasil
Executive Chef Adriano Ricco Chef Adriano Ricco brings more than 18 years of cooking experience in some of the world’s most renowned kitchens to his role as Co-founder, Executive Chef and Culinary Director at Edible Audio Works, a food and audio multisensory pop up dining experience. Chef Ricco currently oversees the entire food program and development plan for Flores do Cabo, an art gallery/ event space located in Sintra, Portugal. He has also played the role of Executive Chef and Culinary Director with ESME Hospitality Development and Consulting. Chef Ricco, a native of Brazil, mixes his love of Latin Cuisine with American Bistro fare and French influences, sometimes infused with Asian accents, to create the menus at some of Bali’s most prestigious venues, including TOWNHOUSE’S first restaurant in Seminyak, the award winning Hanging Gardens in Ubud, and also his collaboration with the Mantra group at the Sakala Beach Resort, and Peppers Seminyak. His side project has done events at the W Seminyak, among other venues. Chef Ricco began his career working with acclaimed chef Alex Atala at D.O.M in San Paulo Brazil. Whilst living in Brazil, he also collaborated with the legendary Claude Troisgrois on festival International De Gastronomia in Porto Alegre. With upcoming projects that integrate visual arts, food and music, and other venues in development, chef Ricco has put his signature firmly on the Asian food scene. Looking to grow in one of the most vibrant dining scenes in the world, Chef Ricco moved to New York City in 2003 and quickly found himself working with some of the cities finest chefs including Laurent Tourondel. chef Ricco spent four years in the BLT family, working at both BLT Prime and steak as a sous chef and as a chef de cuisine at BLT Burger. He moved on to chef at Le Pescadeux in New Yorks West Village before joining the ONE Group as Executive chef. Utilizing the depth of his culinary training and skill, Chef Ricco’s expertise also includes French Brazilian and New Indian Cuisine. He was appointed Executive chef for the launch of French Brazilian Bistro Buzina Pop in his early NYC days and also spent a brief time cooking New Indian cuisine along side Chef Floyd Cardoz at Tabla in 2009. Chef Ricco’s accolades range from recognition in the New York Times, New York Magazine, Time Out New York, Health and Beauty Life and Vogue Brazil to O Estado de sae Paulo’s largest circulated Newspaper, Encontro Gastro Magazine and Gula Gourmet in Brazil. Chef Ricco also made appearances on NBC, SIC Mulher Portugal, to name a few. He has been awarded inclusion on the “Best Chef’s of America 2013” which recognizes the top 1% industry professionals in America, as well as the inclusion on 2013’s who’s who among Americas top Executives. He’s also a Chef ambassador for Bergner Home, and has recently been published in the book “Minas Gerais – Fazendas & Sabores do Café”. His side project has been mentioned online in several publications, such as the YAK Magazine. More info on the project can be found on his website www.edibleaudioworks.com.
Alon Goldman Israel
Patissier & Chocolatier Professional Education C.A.P , B.T.M Patissier-Chocolatier-Glacier-Confiseur CFA Chambery FRANCE ECOLE LENOTRE FRANCE E.N.S.P FRANCE Advanced professional courses Philippe Bertrand M.O.F Chocolatier , Christophe Michalak, Jean Michel Peruchon M.O.F Patissier , Christophe Adam Fauchon, Julien Alvarez Champion du Monde, Philippe Rigolo M.O.F Patissier , Thierry Bamas M.O.F Patissier ,Frederic Hawecker M.O.F Chocolatier.
Young chef Fabrizio Ferrari (1980), who grew up in his family restaurant’s kitchen, is completely self-thought on cooking: before wearing the chef´s jacket he graduated in law. When Fabrizio discovered his passion for cooking, he chose to "study" working with worldwide renowned chefs, including Rene´ Redzepi at Noma in Copenhagen, Mauro Uliassi at his restaurant in Senigallia - both two Michelin stars, and the three Michelin stars chef Enrico Crippa in Alba. A curious traveler, Fabrizio gives attention to every single detail of his dishes. Its cuisine is a mix of Mediterranean flavors and spices from the East, of tradition and innovation. Fabrizio has won prestigious awards, including a Michelin Star confirmed to the restaurant since 2006. Fabrizio was also able to engage in the life of Al Porticciolo 84 his partner in life Anna Valsecchi. Since 2012, the restaurant is a member of the international association Jeunes Restaurateurs d´Europe.
After graduating in Interactive Social and Digital Communication, Diogo Noronha (1979) moved to New York in 2004 to study at the Natural Gourmet Institute for Health and Culinary Arts. He began to work at ´Pure Food and Wine´, the worldwide reference point for the ´Raw´ diet. Later, he was chosen by chef Thomas Keller (who holds three Michelin stars) to join the ´Per Se´ team. A year later, he was back in Europe at the renowned ´MOO´ restaurant in Barcelona. This space has one Michelin star and is advised by the Roca siblings (owners of ´El Celler de Can Roca´ - best restaurant in the world 2013 and recipient of 3 Michelin stars). A tireless thirst for knowledge led Diogo Noronha to the ´Alkimia´ (also holder of one Michelin star) run by Jordi Villa. In 2009, he returned to his origins and unveiled all his creative abilities at ´Pedro y el Lobo´, where he is a partner, which would redefine catering in Lisbon. Following this project, in 2013, Diogo Noronha was invited by Mainside to create a culinary identity for the group. ´La Casa de Pasto´ was their first project and the second - ´Río Wonder´ - is expected to open this year in October. Diogo Noronha has been named one of the most creative chefs of his generation whose creations are an authentic homage to Portuguese products and cuisine.
As Éric Jambon says I did this job by atavism, my father was Chef, my uncle was owner of a starred restaurant, my cousin is Chef. My mother was the real mother from Lyon who got up every Sunday at 5:00 to prepare lunch for the whole family€ After studying English and Computer Science, he founded his company, a data center. Soon, the systems he develops (data center, website, CD-ROM) catches the interest of the famous Chef Paul Bocuse. While working for him a relationship begins to develop between the two men and soon, Ã‰ric starts being attracted by the world of cuisine and he begins to practice the profession. "This encounter with Paul Bocuse has transformed my taste and my passion for cooking into a real know-how". He finally find the Domaine Du Séquoia, he bought it in 2005. While traveling, especially in the USA and Canada, he saw other ways to work and he saw all the codes of traditional cuisine shattered, which encouraged him to propose menus without choices for the customers at his restaurant when he came back. It is a success and after 8 years in the kitchen, Ã‰ric receives his first Michelin star.
2015 Culinary leader, Kystens mathus Tromsø 2010 – Executive chef, Restaurant Smak Bodø 2007 – 2010 Executive Chef, Gammelbua, Reine rorbuer 2005 – 2007 Excecutive chef, Elisabeth restaurant/Bilbao restautrant, Stavanger 2003 – 2005 Sous chef, Gamleværket, Sandnes Have also worked in Svalbard (Spitsbergen), Stavanger, Sortland and a short periode in Stromstad (Sweeden) 2014 Arctic Chef (Best chef in North-Norway)
Francisco Mandiola: a chef trained in the United States in various prestigious restaurants. At 23 years of age, he obtained his first post in the USA, something unheard of in either a foreigner or someone so young. In Chile since 2002, post ´Twin Towers´, he has obtained many distinctions and awards, including ´Best New Chef of the Year´, ´Most Ground-Breaking Menu´, ´Best Chef´, ´Best New Chef´, ´Best New Restaurant´, ´Best Restaurant´ and, currently, ´Best Chef´ in Chile for 2012-2014, both from the Gastronomic Writers in Chile and ´Wikén´ magazine, ´El Mercurio´. Currently Chef-Patron and partner in the ´Europeo´ Restaurant, he is revitalising the most select of Chile´s native products, using innovative techniques in his own style. In addition, through his cooking, he is recreating moments, situations and traditions and other sensations. Francisco and his team concentrate the essence of each of the chosen products to maximise its potential. Respect towards the seasons, environment, closed-season and, above all, the use of fresh, natural elements are vital to our seasonal offerings. The values which infuse our work are: honesty, teamwork, sacrifice, humility and respect above all. Today, our greatest challenge is to make what we have on offer known around the world.
Cook and Sommelier at the ´Aura Club de Maridaje´, which was founded in 2010, giving its members a gastronomic mix of traditional Mexican foods with cuisine from around the world. Chef-Presenter of the Popular Cuisine segment on the ´Tu Cocina´ programme on CANAL ONCE TV - an open cultural channel - every Friday at 11.30 am. Graduate of the Mexican School of Gastronomy, History, Art and Culture, where she studied a specialisation in Traditional Mexican Gastronomy and History of Art in Mexico City. At the Higher College of Gastronomy, she pursued courses to become a wine professional, a Sommelier, and a diploma in the Technical College. Certified as an Expert Tequila Taster by the Mexican Tequila Tasters Association, Graciela has a great passion for the food, drink and traditions of Mexico. Education • Degree in Art in Mexico City; Cultural and Artistic Heritage from the Mexican School of Gastronomy; History, Art and Culture, in Mexico City, 2013 - 2015 • Professional Degree in Wines for Sommeliers from the Higher Gastronomy College in Mexico City, 2012 - 2013 • Specialisation in Traditional Mexican Gastronomy at the Mexican School of Gastronomy, History, Art and Culture, in Mexico City. 2011 - 2012 • Expert Tequila Taster, Mexican Tequila Tasters´ Association, Wine and Mescal in Tequila, Jalisco, Mexico, 2012 • Diploma from the Technical College at the Higher Gastronomy College in Mexico City 2011-2012 • Course in Food and Wine Pairing, at the Culinary Institute of America in Santa Helena, California, USA, 2010 • D1B Diploma from “IPADE” Panamerican University Business School, Mexico City, 1999 - 2000 • Cybernetic Engineering and Systems Administration from La Salle University, Mexico City, 1994
Protégée of Gato Dumas. Worked with Michel Guerard, Alain Senderens and George Blanc. Dedicated to studying and developing new technologies. Currently the Coordinator for the Degree in Culinary Arts at the University of Las Américas Puebla (Mexico). Qualification: CHEF. Awarded by the Gastronomic Institute of the South, certified by the French Culinary Association. Trained under Michel Guerard, Alain Senderens and George Blanc, all holding 3 Michelin stars. Dean-Chef at the Gato Dumas School for Cooks for South America. Trained in state-of-the-art cooking, new trends, new product development and analysis, new technologies, research and training professionals. Trained in dietetic haute cuisine and international cuisine. Under the tutelage of Mr. Michel Guerard: in his restaurant, I honed my skills in modern French cuisine and French dietetic haute cuisine; he is considered one of the ten best chefs in the world and one of the oldest holders of three Michelin stars. In Mr Alain Senderens' restaurant, I developed my skills with fish and seafood, while at the George Blanc restaurant I learnt the very best of classical French cuisine. Both of these men are considered among the best chefs in the world. Both of them have received three Michelin stars. In January 2000, 2001 and 2002, I completed culinary chemistry courses at the Sorbonne University (Paris, France) and at the GRÉGOIRE FERRANDL ADVANCED SCHOOL OF FRENCH CUISINE, run by Mr. Hervé This. I was registered on the international consultation list for Molecular Gastronomy. In January 2000, I was invited into the kitchen of the restaurant run by Mr. Pierre Gagnaire in Paris. Considered one of the world's most modern restaurants. Awarded three Michelin stars. I was chosen two consecutive years in the selection process for the Bocuse d'Or for Argentina, achieving 4th position in the Argentina Golden Cap (Official Organiser of the competition). 2000. In 2008, I read for the Ferran Adriá Seat for 'Gastronomic Culture and Food Sciences' at Camilo José Cela University in Barcelona. Since 2010, I have belonged to the University of Las Américas Puebla (UDLAP) as the Coordinating Chef for the Degree in Culinary Arts. This is a great professional challenge for me within Mexico given the high quality education on offer at this university. Representative for the city of Puebla in the DËLICE NETWORK (international network of cities with culinary heritage) (http://delice-network.org/ville/puebla-mexique/). Named representative of the Professional Committee of the Bocuse d'Or Argentina Academy on 1 August 2013. On 23 April 2014, I participated as a Guest Speaker at the 1st 'Viviendo Morelos' Cultural Encounter, as well as being the Jury President for the Cooking Competition. PUBLICATIONS COCINAFUTURO Magazine: December 2014. Published my article on the Use of New Technologies. SABORYSABER Magazine: November 2014, Spain. Published my piece on the development of new technologies. CIELO, MAR & TIERRA Magazine: March 2015, Spain. Published my work on COOKING & BIODIVERSITY.
PLASTIC ARTS 1985 / Begins studying Plastic Arts at the 'Cristóbal Rojas' Visual Arts School, Caracas, Venezuela. 1987 – 1990 / Specialises in Graphic Arts at the Graphic Teaching Centre, CEGRA, Caracas, Venezuela. Participates in Drawing Workshops at the 'Federico Brandt' Art Institute, Caracas, Venezuela. 1991 – 1995 / One of the first year to graduate from the 'Armando Reverón' University Institute of Higher Level Plastic Arts, Caracas, Venezuela. 1997 – 2004 / Starts to work as a teacher. Runs the Complementary and Speciality Workshops at the 'Armando Reverón' University Institute of Higher Level Plastic Arts, Caracas, Venezuela. 1985 – 2002 / Works during this period in the Plastic Arts world. Participates in various national and international exhibitions. Wins various Prizes at Visual Arts and Graphic Arts National Fairs and Biennials.
HEIARII HOIORE: THE FIRST POLYNESIAN CHEF: Originally from Raiatea, Heiarii left to study cooking in France at the age of 19. Having obtained his diploma in Professional Cooking Studies from the Jean Monnet Institute of Catering in Limoges, he began to work as the kitchen help in 'La Gratade' restaurant. He began to refine his knowledge at the Institut Consulaire de Formation in Montpelier before starting to work in catering again as food supervisor and sous chef at 'L'Artichaut' in Montpelier, prior to becoming food supervisor for the Pourcel Brothers at 'Le Jardin des Sens', a Michelin two star restaurant. He returned to French Polynesia in 2013 as sous chef at 'Le Coco's' in Tahiti before becoming its head chef in February 2015. Heiarii finds his inspiration in local produce every bit as much as in the French culinary culture. A perfect combination which gives rise to a cuisine that is simple, delectable and exotic.
Chef Janez Bratovž World renowned chef Janez Bratovz has always been defined by his strong desire to find perfection. His culinary creations are bold and original. You will savour the tastes of exquisite plates; let yourself be bewitched by a completely new culinary experience. JB’s dishes are from completely fresh ingredients straight from Ljubljana’s farmers market. You will be charmed by their presentation and primal taste, especially by an unforgettable unique combination of the Mediterranean, French and nostalgic
Jason Peru graduated from The Trinidad & Tobago Hospitality & Tourism Institute (TTHTI ) in the year 2004 with his Associate In Sciences Degree in Culinary Management. He was awarded three scholarships to attend Johnson & Wales University in Miami to pursue his education further. It was there he attained his Associate Degree in Culinary Arts & his Bachelors in Sciences Degree in Culinary Arts. He graduated with Golden Quill Honours and maintained Dean’s List Honours throughout his tenure at Johnson & Wales University. While going to University he worked at The Mandarin Oriental Hotel, Miami , as a hot line chef. He was then offered A Chef De Partie position at The Celebrity Famed Restaurant, Karu & Y Lounge Miami. It was there he worked with his mentor, Chef Alberto Cabrera, where they catered to such stars as P. Diddy, Shaquille O’Neil , Gloria Estefan, Al Pacino and Jennifer Lopez too name a few. Jason also managed to work part time as a personal chef for clients and also a sauté chef in Pompano Beach Florida. After returning home he was offered a contract to work on the ICC Tournament as a Catering Supervisor. After a short stint there he was offered a Sous Chef position at The Jaffa Restaurant at the Oval under JKP Investments. However it was in July 2007 that TTHTI approached Jason with the position of Chef Lecturer of the Culinary Department. He spent a total of seven years at this position and after training over 3000 students, he moved onto his own path of entrepreneurship. He currently is still involved in Lecturing at many Culinary Seminars and Culinary Educational Institutes, and he is also a private Culinary Consultant and contractual culinary facilitator for private events and personal chef. In addition to this, Jason has traveled quite extensively. He returned from an Ambassadorial trip to London, Dubai and Africa where in Uganda he was invited by The High Commissioner of Trinidad & Tobago to Africa ( Uganda ) to partake in a TNT Food Festival. Jason has also been no stranger to the Television Media where he constantly partakes in live cooking shows and guest appearances on many culinary related television segments both locally and internationally. His recent venture into the Television entertainment / Culinary grounds is seen very frequently as the Resident Chef of Synergy TV. His affiliation with Synergy TV is quite mutual appearing on Synergy programs such as Synergy Nights Live, Pillow Talk, Synergy Chutney Star, as well as Celebrity Chef Wedding. As a result of these appearances and culinary work related segments, he was offered an exclusive contract from The Imagine Media Company and Ezone Entertainment Ltd. to be the UltimaxTV Chef and was signed to his very own Television Cooking and Entertainment Show in 2008. With his first season of his Cooking show“ Fast Food Fixes In Five” under his belt which is soon to be released to the broadcast public market. In early 2011 Jason was also asked to become one of the elite chosen chefs and culinary facilitators at the newly established Fanatic Kitchen Studios where he conducts live culinary showcases to the public and precedes over culinary workshops in a live cooking arena & forum. He was the first chef to launch the opening of Fanatic Kitchen Studios to the public which received overwhelming reviews. He travels extensively with Fanatic Kitchen throughout the Caribbean to present culinary expositions and gastronomic showcases as per symposiums and seminars. Very recently in 2013, he was the only Trinidadian chef on Fanatic’s Behalf to be invited to the Jamaican Food Awards to present live cooking demonstrations at the two days food seminar and Jamaican Observer Critic awards event. To this day Jason continues to work adamantly in the culinary field even fulfilling three monthly cooking columns in local published magazines in Trinidad & Tobago and has even been featured three times in Caribbean Bell Fashion Magazine as an elite Fashionable Chef in the Industry in their Branded “ New Sexy” Showcase and additionally featured in Johnson & Wales’ Culinary University Magazine, for their Success Issue as their Trinidad & Tobago Alma Matta Chef of 2010.
Jure Tomic was born in 1981 in Slovenia and is a famous chef and sommelier in Slovenia. Upon finishing his elementary education, he went to school in Maribor, where he studied Nutritional Sciences. With his studies concluded, he went full time into gastronomy and, having worked in a number of small restaurants, he opened the ´Ošterija Debeluh´ restaurant with his family. The restaurant lies in the city of BreÅ¾ice - his birthplace - on the border with Croatia. ´Ošterija Debeluh´ can seat 40 people and has a small summer terrace where guests can enjoy the traditional cuisine. In 2008, he joined the ´Jeunes Restaurateurs d´Europe´ Association.
Kevin MeehanUnited States
Kevin Meehan is the executive chef and brains behind Kali Dining, an underground, pop-up, gourmet dinner party hosted in Los Angeles. Kali Dining brings strangers together in an intimate setting to enjoy the fruits of Meehan’s labor. Venues vary, as does the menu, so diners can always expect a surprise. Kali Dining has been featured in the Los Angeles Times, LA Weekly, and Eater LA, and has grabbed the attention of LA foodies. It has received rave reviews within the community. Sign up for the newsletter on Kali Dining’s website to receive drool-worthy images, updates, and the chance to be the first to snag a ticket to his next event. Meehan grew up in New York, where he spent the majority of his time saltwater fishing and working the line at a fast food restaurant. After high school, he enrolled at Johnson and Wales, one of the East Coast’s most prestigious culinary institutions. Upon graduating, Meehan headed to Europe for an apprenticeship at a Michelin-starred restaurant in Belgium. He then spent the following decade honing his skills, working under some of the most talented chefs in the country. His resume includes stints at Mirabelle, Patina, Bastide, and L’Orangerie. During his tenure as head chef of Downtown LA´s highly regarded Cal-French eatery, Cafe Pinot, the Downtown News awarded the restaurant with the title of “Best French Food 2011.”
He studied at the Ferrandis School, Paris. He apprenticed at the Jacques Cagna (2 Michelin stars) for 2 years. Then he moved to the 'Maison Rostang' (2 stars) for two years, working as junior cook and line chef. He stayed with the Rostang establishment to attain a good level of English then headed to 'Le Meridien' in London as sous-chef, staying for 2 years, all the while advised by the renowned chef. Mr. Rostang sent him to Anguilla Island, in the Caribbean, where he served as a Consultant in an exclusive resort called Hotel Mallihouana. He returned a year later and began as Chef de Cuisine at the 'Bistrot d'à Côté' in the 17th arrondissement in Paris. Later, he spent a year as Chef de Cuisine at the 'Balzac' restaurant (in the 8th arrondissement in Paris) which belongs to the singer Johnny Halliday and Michel Rostang. An opportunity arose for him to work in Barcelona, where he joined the team at the 'Carlis' restaurant in the Hotel Ritz as sous-chef and later Chef de Cuisine, attaining 1 Michelin star. Then, in 2008, he was offered the chance to run the Palace Hotel (former Ritz) as its Chief Executive; meaning he spent some 12 years in the establishment. He was very keen to start his own business, so he and his wife decided to buy a bistro in his native Paris and, in May 2014, 'Les Poulettes Batignolles' was born.
After his apprenticeship in Steyr, Austria, at the wonderful 'Restaurant Rahofer' and another year in Hamburg, where he was based at the famous restaurant 'Tafelhaus', Lukas decided to open his own restaurant in Steyr in 2010. Getting back to a familiar location supported Lukas in implementing his vision of modern cuisine, which puts authenticity first. Lukas knows all his products in detail and is personally acquainted with all producers to ensure that his ingredients meet the highest possible standards. After some very successful years Lukas decided to explore new challenges and projects in 2016 and temporarily closed his restaurant to develop novel plans and concepts for the future of dining.
Marco Stabile is a young chef from Pontedera, Tuscany, who has quickly risen to prominence in Italy. He developed his skills of subtle invention whilst working in, and contributing to, some of Italy´s finest kitchens, including the famed "Baghino" in Prato, "Il Salotto del Chianti", the Antinori-owned "Osteria di Passignano", the Beringer Blass-managed "Cavaliere del Castello di Gabbiano", "Il Paese dei Campanelli" and "Il Chiasso dei Portici" to name a few. His final stepping stone before opening Ora d´Aria, where he is both resident head chef and co-owner, remains his work at "Arnolfo" in Colle Val d´Elsa (Michelin **) as the right hand man to the incomparable Gaetano Trovato. Marco is an occasional and warmly welcomed teacher at some of the Italy´s most celebrated culinary schools, such as those in Jesi,Montecatini Terme and "Academia del Gusto" in Arezzo. He receive one Michelin Star in November 2011. Marco is the president of Prestigious Association Jeunes Restaurateurs D´Europe Italy from March 2015.
Born in Israel in 1970 Started is cooking career 1991-1996 in Brussels-Belgium as an apprenticeship at the 2 Michelin Star Restaurant “L’Ecaller du Pallais royal “ with chef Atilio Basso From there moved to the Villa Loraine 2 Michelin star – with Chef Freddy van Casserie, then to Restaurant Bruneau 3 Michelin stars chef Jean Pierre Bruneau as “chef de partie”, and finished period in Belgium as sous chef of the 2 Michelin star restaurant “La Bergerie” in Namur with chef .Guy Lefevre. In 1997 he opened is restaurant with Manger Andrew Jacobs (form the Giraffe group London) In the Jerusalem Israel for five years -the restaurant was awarded at the 10 best restaurant in the country by French “Gault Milleu” guide, the American “Fodors” Travel Guide and the American/ Canadian “Formmers “Travel Guide and the local press. In 2001 Michael Moved to England with is wife Sandra and Daughter Mia –taking on to jobs of building a menu and team for two restaurants in London “Ruddland stubbs” in smith field and “The Brasserie” in Whetstone. In March 2004 he joined the Cordon bleu as Cuisine instructor , the first israeli chef to be a full teacher in this venue. In 2006 till 2009 Michael as moved to Mexico teaching culinary skills and working as a food developer at the “Serel” company. In 2009 he has returned to Israel to Take lead the “Adom” group as an its executive chef – directing 5 venues held by the company. In 2013 the “Haba” family have asked Michael if he would be interested in building with them there new venue at the “Machne Yehuda” market in Jerusalem, a new concept of a “Market Jerusalem” bistro. This new venue since it stated as became a new icon in the culinary Jerusalem.
Born in Pakistan to Indian parents, I went to Australia very young and there studied Engineering. However, my fondness for Gastronomy and a desire to explore the world led to me living and working in various restaurants around the world. After finishing my degree in Australia and having worked in Indian restaurants, I headed to Thailand and Malaysia, where I even opened my own restaurant, soaking up even more Asian Gastronomy. Then, I went to South Africa, a radical change to what had come before, but I was not happy with what I learned so I left for Brazil where I came into contact with South American Gastronomy. There I met the Spanish woman who would become my wife - the reason why I have been in Madrid for the last 15 years. Seeing the possibilities of a large city like Madrid, I opened my restaurant ´Tandoori Station´, which has become a point of reference for Indian cuisine in Spain. I feel I have created a new concept in my cooking and way of working, and the next step is to expand into other countries.
Pierre Crépaud didn’t spend a lot of years training with Chefs. He learned in some great restaurants but his knowledge mostly comes from his encounters, his co-workers, his wife Stéphanie and their children and his travels, especially Bangkok in Thailand where he discovered a simple but very tasty street food… The environment is also very important for Pierre. While walking alone in the mountains, Pierre feels inspired to find the flavours he will experiment. Chef Crépaud expresses his cookery freely and sincerely. He takes risks but his objective remains to make the client feel an incredible experience that he won’t forget. His cookery is based on the taste but also on the presentation, the appearance of the food is very important. The organic food and the protection of the environment are two very significant topics for him. On one hand for the health but on the other hand for the taste and the quality of the products. Pierre chose Switzerland for the mountains and the quality of life. It took him only a few months after having integrated the kitchen of the gastronomic restaurant Le MontBlanc to obtain his first Gault&Millau points and to earn the distinction of “Découverte Romande de l’Année”
From humble beginnings, a young Ron Duprat growing up in Mare Rouge, Haiti watched in delightful anticipation as his grandmother cooked. He always knew he wanted to be a chef. Years later, he would arrive in the United States and begin working as a dishwasher. Ron Duprat then realized that he would dedicate his life to making amazing and beautiful dishes. Chef Ron Duprat is best known as one of the top competitors on Bravo TV’s “Top Chef”. During that season’s competition in Las Vegas, Duprat, amazed judges with is exotic flavors, combining his rich Haitian heritage with French Asian influences. He quickly became a crowd favorite. Since his days on Top Chef, Chef Ron has been traveling the world sharing his culinary prowess in cooking demonstrations, working as a celebrity chef a numerous restaurants, resorts and companies. He’s currently a consultant for the international food company Rastelli Direct and working as a consulting executive chef at the Sugar Bay Resort and Spa in St. Thomas in the U.S. Virgin Islands. Chef Ron has prepared amazing meals for President and First Lady Obama, Jay Z and Beyonce’, Usher and many more. Educated at the College Aime Cesaire, La Varenne Ecole de Cuisine and the Culinary Institute of America, Chef Ron has used his cooking skills to also become actively involved in fighting child obesity and healthy kids eating. He’s affiliated with several major causes, including the First Lady Michelle Obama’s ‘Let’s Move’ campaign, No Hungry Kids, the Black Culinarian Alliance, the College of Culinary Arts in Miami, Chef’s Table and Basil Magazine’s Chef Council. Chef Ron is a Caribbean Black Elk Ambassador at Black Elk Wine and former Secretary of State Hillary Rodham Clinton named him a “Culinary Ambassador”. Recently, the HuffingtonPost named him as one of the “10 Black Chefs That Are Changing the Food World as We Know It” and the Washington Post company’s TheRoot.com included him in a list of the “How 12 Black Chefs Cooked Their Way to the Top of the World” along with Marcus Samuelsson, G. Garvin, B. Smith and Tre Wilcox. since 2012: owner Consulting Partner at International Hospitality/Nelie Expert taster and advisor for various companies / Rastelli Direct /Rastelli Seafood/ Madame Gougousse Caribbean Quality Food Products. Since 2012: owner of Nelie’s catering company and Restaurant Concept Banquets for up to 2,500 guests
I am originally from India, since my early age I developed my passion towards cooking. This is when i decided to move to London for future education in it. Now I moved to United States to pursue my dream of a Michelin chef. I choose this career because it defines passion power and creatively together.
Silvio Battistoni was born in ´69. As a child he grew up closely with his father helping in the family restaurant "Il Ghiottone" in Nebbiuno (NO) already encountering at a tender age the challenges in "agnolotti" and "risotti". Later he attended the prestigious catering college in Stresa, which then was followed by several important experiences abroad: Hotel de Paris - Montecarlo; Hotel Moulin de Mougins - French Riviera, with Roger Vergé; Hotel Negresco with Maximin, "il Sorriso di Soriso" and later worked for many years in Switzerland. Due to this intense journey, Silvio shaped his unique cooking style. A personalized, instinctive style. Uncooked food must be fresh and wisely chosen each day. Silvio says: "Colour is essential - a finished dish should preserve the original tone of the ingredients, without changing it unnaturally". In early 2000, Silvio and his lifetime friend Nicola Cavalieri opened their first restaurant, "Schuman Restaurant". In the first year of their activity, it won a Michelin Star. Magazines and tv shows often mentioned him and his activity, and was greatly valued and recommended by international guests. After 12 years, Silvio Battistoni moved to "Sacro Monte of Varese" where he started his new project. Silvio, as well as his mother Vanna and Nicola warmly invite you to his Hotel Restaurant "Colonne". He will be more than pleased to give you a sample of his hospitality and accommodation.
Undeniable Passion When you get to taste a meal from Chef Stephan Berrouet Durand or you get to see him at work or again just listening to him talk about food, you can feel and taste his passion, and he shares it with everyone he meets. He always says, cooking is like making love, you have to share every ounce of yourself. Chef Stephan combines the flavors of his home country Haiti with other Latin and Caribbean flavors to create extraordinary food. He also draws inspiration from the flavors and recipes of Louisiana’s Creole cuisine and American Soul Food. Born and raised in Haiti, Stephan Berrouet Durand is an award winning and highly acclaimed Chef and Culinary Ambassador traveling the world promoting Haiti’s gastronomy. He has become the face of the culinary movement in Haiti as the initiator and Chef host of “Gout et Saveurs Lakay” Haiti Food & Spirits Festival and was featured in the first video of Haiti’s national tourism campaign “ Let me take you to discover Haiti”. Using his passion for Haiti, Chef Stephan has made a name for himself being invited to represent Haiti in a number of events with the Ministry of Tourism, Haitian Embassy in Venezuela, in Washington, D.C. & the Haitian Consulate in Atlanta. Through a special invitation to Washington, DC by Haiti’s Ambassador Paul Altidor, Chef Stephan cooked at the Embassy for a special Flag day celebration event and the World Bank. Two of his dishes were featured at Celebrity Chef Jose Andres restaurant Jaleo as part of this celebration. A Featured Chef at Montreal en Lumière Food Festival and a number of other events such as Bolto Touristico del Caribe in Santo Domingo where he brought home two medals including the silver medal for his signature dish the “Paella Creole” with the indigenous “Djondjon” Mushroom from Haiti. He also presented Haiti’s flavors in Hello Santo Domingo, A Taste of Haiti in Ireland by Haven Foundation and Flavors & Colors of Haiti in Atlanta just to name a few. As an Executive Chef, Private Chef, Caterer and Culinary Consultant, he has cooked for some notable personalities like Florida Governor Jeb Bush, United States Air Force Chief of Staff & Secretary General, Haiti’s President, Prime Minister and Doctor Oz. Chef Stephan has collaborated in a number of projects in NY, Miami and Haiti providing planning & logistics, training, and menu creation based on the needs of the project. He assisted with the openings and management of the Chronicle in Orange, NJ, provided Food safety training for Sodexho’s hospital division and for the United States Air Force food service division. He is the owner of Culinary by Design, a Personal Chef, Caterer and Culinary Consulting services. Previously he owned 2 cafes and opened Durand Food Services, which provided catering services to Army bases all over the USA.