The Critics Guide - Seven Sins Page 12

Vineet Bhatia

Chef Patron, Rasoi

Born in Mumbai, Vineet Bhatia’s influences have been based on the traditions of Indian Life and family. His almost military style training at the Oberoi School of Hotel Management in New Delhi mixed with that one unquestionable...

Damien Leroux

Head Chef, Rivea London

Born in 1984 in Châteaudun - France, Damien Leroux, grew up in a family of restaurateurs and felt his passion for cuisine at an early age. He took his first cooking classes at l’école hôtelière de Noirmoutier. His first...

Giammario Ragnoli

GM of Stoke Park

Born and brought up in Lake Como, Italy, Giammario trained at the Belaggio Catering and Hospitality College. From there his first job in the industry was as a trainee waiter at the luxury hotel, Villa d’Este, situated in...

Gary Jones

Executive Head Chef, Belmond Le Manoir aux Quat Saisons

Born on the Wirral, Merseyside in 1965 Gary discovered he wanted to cook from a young age after learning alongside his mum and grandmother. At 17 Gary headed south and worked in London, The Waterside Inn Bray, and Le...

Robert Dawson

GM, Park Hyatt Melbourne

Robert Dawson was appointed to his current role in December 2009 as General Manager, Park Hyatt Melbourne and Area Vice President, overseeing the operations of Hyatt Pacific Hotels and related functions. Prior to taking...

Eugenio Pirri

Vice President, Dorchester Collection

I was born in 1970 in Canada and you can say the hospitality and service business has been part of my life since I was a child. My parents owned a local grocer that imported food and goods from Italy. I worked with...

Claudio Cardoso

Executive Chef, Sushi Samba

Through many years of studying and travelling, the many cultures encountered have inspired new ideas and creations. After completing a degree at the Higher Institute for Tourism and Hotel Studies in Estoril, Portugal,...

Curtis Stone

Chef Patron, Maude

Curtis Stone is an internationally-known chef, TV host, entrepreneur and New York Times bestselling author. His philosophy to cook as Mother Nature intended inspires Curtis to keep recipes simple, using local, seasonal and...

David Johansen

Head Chef, Kokkeriet

I was Born in 1981, and have lived and breathed for cooking since I could walk. I have been the head chef at Kokkeriet for the last 5 years, known as the world's only Michelin restaurant offering the Danish cuisine. My...