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Executive pastry chef, Hakkasan |
Graham Hornigold is a Pastry Chef with over 20 years of professional experience in the industry. Graham attended Thames Valley University in 1997 and graduated with a degree in Culinary Arts Management. Graham has worked... |
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Executive Chef, The Ritz London |
As the son of a Tyneside fisherman, John learned to cook at a young age undertaking cookery classes at school followed by studying for his City and Guilds at South Shields College and later at Westminster College. He started... |
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GM of Mandarin Oriental, Geneva |
A veteran hotelier with over 27 years of hospitality industry experience, Mr Wagner joined Mandarin Oriental Hotel Group in 2007 as General Manager of the award- winning Mandarin Oriental, Munich.
During his five years... |
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In 1986, Sir Terence Conran first met Joel Kissin, then running one of his favourite restaurants, Hilaire in South Kensington. Conran asked Kissin to join Simon Hopkinson, Hilaire's chef, to help them launch Bibendum in 1987.
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Nightlife entrepreneur and mixologist Gerry Calabrese has built up a reputation as one of the modern greats of the London bar and club scene. Experience in top London venues such as Lab, Dust, and Sex in the City, as well... |
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Executive Head Chef, Hakkasan |
Born in 1963, Tong Chee Hwee started his career at the age of 18 at the Happy Valley Chinese restaurant in Singapore before moving to their Kuala Lumpur restaurant.
Having returned to Singapore he was discovered by Alan... |
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Senior Maitre D' Bar Boulud London |
Paulo de Tarso was born in Brazil of Italian descent, and moved to the US in his teens. He came to London nine years ago, bringing an international energy and passion.
Paulo has established a firm footing in the restaurant... |
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Founder of Project Club London & Los Angeles |
Clubs, restaurants, fashion lines and health food... Lifestyle entrepreneur Luca Maggiora, from Turin, Italy made the journey to London 8 years ago, in May of 2006 taking the London scene by storm.
Turning his hand from... |
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Executive Head Chef, L’Atelier de Joel Robuchon |
Chef Boyer started working with Mr. Robuchon 12 years ago from Le Laurent, Paris to L’Atelier’s outposts in New York where he gain 2 Michelin star and Taipei, along with regular appearance on Gourmet TV in France.
A native... |
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