Gabriel Melim Andersson is a 28 year old chef born and raised in Gothenburg.
He began his cooking career when he moved to France at the age of 17. He stayed in France for 5 years working at various restaurants.
After France he spent some time in Sweden before moving to New York where he was a part of the restaurant Aska.
After The United States he moved back to Sweden, and after spending some time in Stockholm, he felt that it was time to move home!
Late November last year he got the chance to take over the kitchen at Upper House Dining in Gothenburg. A fantastic restaurant with even greater potential.
His biggest inspiration comes from his childhood memories growing up on the west coast.
Renee is a 29 years old woman from Norway/Trondheim. She is the Chef de Cuisine at Kalas and Canasta in Trondheim, a well respected modern nordic bistro. She has previously working in several well known places in her home city.
Renee is known for her modern twist on old traditions by respecting our heritage of old school cooking techniques, agriculture and respect for mother earth with a little influence from Japan.
She really appreciates locally produced vegetables, wild herbs, fish and shellfish from the cold waters of Trøndelag. She has always been fighting for the use of tough cuts of animals such as entrails and specially blood.
She is currently starring in Norway's Top Chef airing at Norwegian Tv2 at the moment.
She has also won two bronze medals in Norwegian Chef of the year (2013-2014) as the first Norwegian woman in 7 year. She has also earned a silver medal in the competition Green Chef of the year.
Daniel Frick has been head chef at Lux Stockholm for the last six years. Daniel won “Young chef of the year” 2004 and represented Sweden in the world final in Calgary, Canada the same year. Daniel came second in the Swedish selection of Bocuse d’Or 2008.
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.
Born in a little village called Lemvig on the western coast of Denmark, nature and sea have always held a special place in Jesper’s heart. After a relatively short-lived career as a “professional” billiard player resulting in his first ever gold medal in 1990, he took off to Oslo to make some money.
Shortly thereafter he started working in the kitchen in Hotel Holmenkollen, found his stride and decided to train as a chef.
Returning to Denmark in 2006, he shortly found out that Copenhagen was the place to be, gastronomically speaking at least, and got a job at a restaurant in Tivoli Garden. One thing led to another and all of a sudden he found himself as an employee at a neighbouring restaurant in Tivoli Gardens, The Paul, in 2009. After The Paul closed in 2011 however, he found himself out of a job and a bit lost...
All was not lost though as Paul Cunningham (formerly of The Paul) phoned up and made him an offer he could not refuse, to participate in a new project at Henne Kirkeby Kro where he'll soon be starting his 5th year.
A keen sailor, Jesper has a little boat he likes to float around in, weather permitting, and likes to get his hands dirty and tinker with engines and oily stuff. He is also an amateur photographer – so, in essence, nature, by the way of cooking, or otherwise, plays a defining role in Jesper’s existence.
Chef Hamilton Johnson is originally from Inman, South Carolina.
In 2003 he graduated from Johnson and Wales University in Charleston, South Carolina. After graduating Chef Johnson went to work at Slightly North of Broad under chef Frank Lee, who would become his mentor and help form chef Johnson’s culinary style.
In 2008, in order to further his knowledge of Southern Regional cooking, Chef Johnson relocated to Washington D.C. to work for Chef Jeffrey Buben at his acclaimed restaurant Vidalia. He moved up the kitchen ranks from chef de partie to Chef de Cuisine.
In 2015 he opened the pop up restaurant Honeysuckle in Washington DC
Chef Johnson’s food is still shaped by his South Carolina upbringing and the fresh ingredients of the Chesapeake Bay region
Recognized as a leader of modern and creative Marseille-style gourmet cooking, Lionel Levy learned his craft from world-renowned chefs such as Éric Fréchon and Alain Ducasse. An ardent lover of Marseille, he has lived here for 13 years, and it is here he learned, to perfection, the art of cooking what the Mediterranean region has to offer.
His mastery is acknowledged by his peers since he was awarded a Michelin star in 2005.
Inventive,curious, and continuously seeking new ideas, his gourmet cuisine is a true homage to the splendor of the ingredients, the abundance of vegetables and Mother Nature herself in the Mediterranean.
Julian Medina, chef-owner of Toloache, Toloache 82, Toloache Thompson, both Yerba Buena and Yerba Buena Perry, Coppelia, and Tacuba Mexican Cantina, has been creating refined Latin cuisine for over twenty years.
Raised in Mexico City, Julian’s inspiration was the authentic home cooking of his father and grandfather. Training professionally in Mexico City, Julian was brought to New York City by Chef Richard Sandoval; later Julian was appointed as Chef de Cuisine of Sandoval’s Maya, which earned two stars from the New York Times under Julian’s leadership. Maintaining his position at Maya, Julian enrolled in the French Culinary Institute, graduating with recognitions.
In 1999, Julian became Executive Chef of SushiSamba, a New York City Japanese-South American restaurant, and helped to open SushiSamba 7 and South Beach’s SushiSamba Dromo.
2003 Julian was appointed Corporate Chef of Sandoval’s Mexican restaurants. Julian’s direction garnered Sandoval’s Pampano two stars from the New York Times. Julian became the Executive Chef of Zocalo, located in NYC’s Upper Eastside, in 2004.
August 2007 Julian opened the theatre-district gem, Toloache Mexican Bistro, the success of this first venture catalyzed the opening of seven more restaurants in seven years, including an ever popular Upper East Side Toloache 82 in 2012 and Toloache Thompson in 2013. Exploring all reaches of pan latin cuisine, Julian opened the first Yerba Buena bistro in 2008 in the Lower East Side, and Yerba Buena Perry, West Village, in 2009. Both restaurants have been highly recognized. The year 2011, Julian presented the concept of a 24/7 Cuban diner to New York City with the whimsical Coppelia, offering both day and late night foodies authentic Latin fare and dessert favorites. Most recently, the chef has returned to his Mexican roots with the ceviche, raw bar and fruit vessel cocktales boasting cantina, Tacuba, located in Astoria.
Chef Julian has been feature in many publications, including the New York Times, The New Yorker and Men’s Journal. In 2010 Sam Sifton, famed New York Times food critic, gave Toloache one star along with an applauding review. In March 2011 Julian made his debut on Iron Chef America: Mexican Chocolate Battle, other television appearances include the Today Show, CBS “The Dish”, Beat Bobby Flay (guest judge), NY1, and Telemundo. His Mexican Hanukkah and Mexican Passover menus have become a delighted New York tradition and receive continual praised each year.
Chef Julian continues to open new restaurants throughout New York City. He resides in Manhattan’s Upper East Side with his wife and daughter.
Matthias Merges is the Executive Chef of Yusho, a yakitori restaurant in Chicago’s Logan Square neighborhood. Matthias has spent most of two decades cooking and living in Chicago, most notably as the Executive Chef at Charlie Trotters for the past 14 years. While with Trotters, Matthias honed skills in innovative cuisine, exemplary service, notable wine acquisitions, business expansion, corporate consulting, cuisine product development, cookbook projects, philanthropic programs as well as international event coordination.
Matthias began working at restaurants at age 14 and formalized his quest of cuisine at the Culinary Institute of America. He refined his skills and direction in the years following culinary school at Chicago restaurants such as Carlos’, The 95th, LaTour at the Park Hyatt, and Gabriel’s. With the tools gained from these experiences, Matthias opened Metropolitan in Salt Lake City as chef and co-owner. Metropolitan received several accolades including “Best Restaurant Inter-Mountain West.”
Bar Pilar and Chef Jesse Miller offer an eclectic small plates menu of New American cuisine which is inspired by regional farms and suppliers with a focus on fresh, seasonal, organic and local produce. The simple yet adventurous dishes change frequently depending on what’s available, but that’s part of the adventure!
The popular Bar Pilar are located in the heart of Washington DC's 14th street corridor. Pilar has been a staple in the neighborhood for the last decade. The restaurant and bar has a fresh approach to dining and cocktails.
Chef Jesse Miller prides himself on only using the freshest of products from local farmers such as Tuscarora Farms, D'Artagnan and Green Circle Farms. Though the food is always in first place, the bar will remain as a gathering place for good times and where great memories are made.
Ben Rand grew up in North Norfolk, and the surrounding countryside gave him an early education in farmed and wild produce.
He originally began cooking purely as a means to travel, but this evolved into a passion that drove his career and led him to The Dairy in Clapham via the Swiss, French and Austrian Alps.
The Dairy is a British, produce led bistro overlooking Clapham Common, serving great food in a relaxed, warm atmosphere. The Dairy has gained recognition across the country and won a plethora of awards and accolades – being voted Time Out’s best local restaurant in 2015 as well as being placed in the Top 10 restaurants in the city of London by the same publication in 2014
Ben joined The Dairy as Sous Chef and fitted perfectly into the small team. His knowledge of horticulture helped his colleagues build an urban garden, filling it with herbs, vegetables and beehives where our own honey is cultivated. As the team receive fantastic produce from suppliers around the UK, a purpose built curing and fermenting room was created to ensure that a variety of ingredients can be served all year round.
Although the company has grown considerably in the last 3 years, The Dairy remains at the forefront, and is going from strength to strength, being voted 9th best restaurant in the UK and one of the top 10 most sustainable too!
Sean Rembold, Executive Chef of several of Brooklyn’s most notable restaurants – including Diner, Marlow & Sons, and Reynard, each owned by acclaimed restaurateur Andrew Tarlow – has been cooking professionally for 20 years.
Sean’s unique take on American classics with local, seasonal ingredients has helped make Williamsburg a culinary destination not only in New York City, but also on a national level, and has earned him two James Beard Award nominations for Best Chef: New York City.
A Kentucky native, Sean moved to New York City to attend the French Culinary Institute. After cooking in the kitchens of Campagna, Osteria del Circo, and Bayard’s, Sean found his personal and professional fit in Williamsburg, the neighborhood he has called home since 1999. He lives there with his wife, designer Caron Callahan, and their daughter.
Chef Douglas Rodriguez, the globally acclaimed Godfather of Nuevo Latino Cuisine, has been taking the nation by storm, opening award winning restaurants across the United States. His culinary creativity has changed the image of Latino food in America. His restaurants are featured in some of the most cosmopolitan cities including his hometown Miami, Philadelphia, Arizona, and the most recent, D. Rodriguez Cuba at the Astor Hotel in Miami Beach.
Chef Rodriguez, 47, a son of Cuban immigrants, was raised in Miami. He grew up with the sights, smells and tastes of Cuban/American cuisine and developed a passion for food early on. By the age of 13, he had a collection of cookbooks, pots and pans, and was developing and preparing original concepts. At 14, he landed his first restaurant job as a summer apprentice at The Four Ambassadors Hotel in Miami. After high school, he gained more experience at the prestigious Fontainebleau Hilton Hotel in Miami Beach before honing his skills and techniques at Johnson and Wales University in Providence,
Returning to Miami, Rodriguez worked at the Sonesta Beach Hotel and Wet Paint Cafe. In 1989 he opened Yuca, an upscale Cuban style restaurant in Coral Gables. Yuca was a success, and at age 24, Chef Rodriguez was a celebrated Miami chef, winning the “Chef of the Year, Miami” award from The Chefs of America and receiving his first and second “Rising Chef of the Year” nominations by The James Beard Foundation. While Yuca served distinctly Cuban cuisine, Rodriguez constantly studied new flavors, ingredients and ideas from his staff, which hailed from a variety of Latin American countries. Soon after, he headed straight for New York City.
Rodriguez became the executive chef and co-owner of the phenomenally successful Patria, which opened in 1994 in New York City. It was the laboratory for his new cuisine, which he called “Nuevo Latino”. Patria received a three star review in the New York Times and accolades from The New Yorker and Gourmet among others. After Patria, Rodriguez opened Chicama, a Peruvian Ceviche bar, to 2 stars in the New York Times followed by Pipa, a Tapas bar that became one of the favorite spots for New Yorkers.
In 2001 Rodriguez joins forces with Restaurateur Stephen Starr and Open the acclaimed Alma De Cuba in Philadelphia. Later tha year he open Deseo at The Westin Kierland Resort Scottsdale Arizona, Longing for his hometown, Rodriguez headed back to Miami Beach and opened OLA in 2004 followed by De Rodriguez Cuba at The Hilton Bentley Hotel 2010. Recently, D. Rodriguez Cuba was awarded with “The Best Ceviche” in The Miami New Times’s Best of Miami 2010.
Newsweek selected Rodriguez as one of the 100 Americans that will influence the coming millennium. In 2009, Rodriguez was one of the distinguished culinary elite to be on the First Season of Top Chef Masters on Bravo. Rodriguez has been featured in a myriad of national publications including Food and Wine, Metropolitan Home, Esquire, and Bon Appétit. He has made numerous television appearances including The Late Show with David Letterman, Good Morning America, The Today Show, and CBS Weekend This Morning.
In 1994, the Fine Beverage and Food Federation elected Mr. Rodriguez as the Culinary Master of North America and the New York Culinary Master. He received the prestigious James Beard Foundation’s Rising Star Chef of the Year Award in 1996 and was awarded an Honorary Doctorate degree from Johnson and Wales University in May 1998. Most recently, Rodriguez was nominated again by the James Beard Foundation for Best Chef South Florida in 2008 and 2009. In July 2010, Rodriguez received the Lifetime Achievement Award from Flavors of Passion Awards. Rodriguez is a member of the Chef Conclave for American Airlines.
Rodriguez is the author of Nuevo Latino (published in 1995), Latin Ladles (published in 1997), and Latin Flavors on the Grill (published in 2000). He has been signed by a major publisher to complete a four book series as well. Prompted by huge demand, Rodriguez just released a revised copy of The Great Ceviche Book originally published in 2003.
Sovereign Luxury Experiences announced recently that its executive council has unanimously chosen James Beard Award winning Chef Douglas Rodriguez as the Vice President of Culinary Experiences.
On September 18, 2014 Vanidades Magazine honor Chef Douglas Rodriguez with the prestigious awards Icon Style Award of Lifestyle.
After graduating from the Culinary Institute of America (CIA) in 2005, Kristopher Schram expanded his culinary education with a baking certificate at the California branch of CIA.
Since then his work experience has been a solid row of chef positions at high-end, acclaimed restaurants, either Michelin starred or otherwise setting the fashion on the international restaurant scene.
Kris spent two years from 2006-8 at the Terra restaurant in Napa Valley, California. He then went to work at several other Michelin starred restaurants in and around California. After a few years, he was asked to re-join the team at Terra and worked there as head chef until late 2011.
He then left the US for Denmark approaching the team of the NOMA descendent Christian Puglisi. He made a short 4 month working trip through Asia finishing at Attica in Melbourne Australia before returning and thoroughly settling in Copenhagen, Denmark. After a brief period at Puglisi’s Relæ, he was appointed the position of sous chef at the sister restaurant Manfreds in 2012, remaining there until the opening of the all-new concept of Bæst in October 2014. Working as head chef, Kris is in charge of the Bæst kitchen including the in-house dairy and charcuterie production.
When it was time to have a break from ice hockey and pack ice skates to storage Ismo Sipeläinen had already started his studies at restaurant school. Ismo replaced ice skates with knives, but couldn't resist his passion for competitions and tournaments. During the restaurant school his interest towards food grew as well as his hunger to show what he can do. When Ismo read from the school's notice board that there was a possibility to join the school's competition team he couldn´t resist. And after that he participated in many competitions. Each competition, he learned something new even if he hadn´t been a winner but Ismo´s goal has always been to do things better and aim higher. Before winning the Chef of the Year 2015 in Finland he had already participated in the competition three times – and always been just a few points from the podium.
Ismo has worked in various restaurants in Helsinki, and has had the possibility to learn from the best chefs in Finland. Also while working he has challenged himself to improve his professional skills. One of his teachers has been Ismo´s mother who herself is a cook so Ismo thought that if she is cooking excellent food why couldn't he? Ismo enjoys working with his mom at home as well as in a restaurant. Together the son and mother duo enjoy good food, wine and the company of food enthusiasts.
Ismo respects Finnish ingredients. Especially the ones which come from the clean Finnish nature. He likes walking in the forest and picking berries and mushrooms, and once a year he joins his friends for game hunting.
Who would have thought that a child growing up on basic survival food would go on to be a world-renowned chef? After moving away from home to be a biologist, Leif was forced to cook and feed himself. Unlike many around him, he chose to get creative and experiment with his daily meals. Dropping out of his studies at the University of Iceland, Leif moved to Denmark to apprentice at some of the best restaurants in Scandinavia.
It was always Leif Sørensen’s ambition to return to his homeland and cook for the people he loves. He wanted to carry the Faroese people to a new culinary age that had never occurred before. The locals on the islands did not go out to eat and besides a restaurant connected to a hotel, there were no restaurant to do so. Establishing restaurant Koks and creating an exciting food culture, that was always there, but never celebrated, Leif changed the culinary story of the Faroe Islands forever. Keeping the food simple and true to their roots, Leif lets the ingredients tell the story of the Islands on a plate. Transforming tradition into fine dining and beyond, Leif has created not only an edible, but also an intellectual experience that has gained global recognition.
Carrying on the mission statement of the New Nordic Food Manifesto, Leif strives to use all the raw materials the Islands have to offer. Despite their lack of fresh vegetables and few animals, Leif has brought his biology background in the kitchen as he forages for and devises new ways to use native faroese plants and herbs.
"Per is probably the biggest and most overlooked talent of his generation of chefs," said Bo Bech in the foreword to the book about Per Thøstesen and Bistro Boheme.
Bistro Boheme is one of the major successes in the restaurant over the last few years, and it makes the site especially interesting is that it is about the "good old-fashioned French gastronomy."
It's not about fads, nor to offer gourmet food at discount prices.
Bistro Boheme is about giving guests a taste of the top class, garnished with good service and a festive atmosphere.
Per Thøstesen is the dynamo in the machinery, the man who attracts the right people and keep them for years, which also is unusual in the industry.
In the book about Bistro Boheme is the story of how the boy Per Thøstesen decided to become a chef. How he purposefully went after being hired on today's most famous restaurant, as with Paul Bocuse in France.
He endured the French hardships in three years and then went out into the world, to return home to Denmark in fusion kitchen's character. Somehow Per rode on the wave of mergers in some years, after which he "returned" to the French cuisine at Bistro Boheme.
It took the visitors towards him with open arms, and ever since there has been a kind of mutual embrace of happy guests and Pers terrific French cuisine. And the book is of course filled with all the main recipes, superbly illustrated with photos of Claes Bech-Poulsen.
Patrizia Volanti is 27 years old and works at Antica pesa Brooklyn,New York. She was born in Cesena, a little city in the countryside of Emilia Romana, a region in the north center of Italy.
She lived part of her childhood in a beautiful house surrounded by land, with her little brother Stefano and grandmother, Maria, the fantastic woman and cook that transmitted her the passion about food. Since the age of 5 she spent many hours with her picking vegetables, fresh strawberries and fruit directly from the tree,feeding animals and planting new seeds for the next season. She grew up just eating what was available in the farm, and she couldn't be happier to have every Sunday delicious warm hen broth with house made tortellini, that she and her grandma had prepared since the early morning.
At 14 years old she began to study and work to become a chef.
Her first experience was in a big restaurant where she gained coordination and velocity.
At that time,i was going at school and working every weekend,because she always liked to be economically independent from my parents.
During the school years she did several stages in a real good places, like “Acero Rosso” restaurant, pastry shop “Fabbri”, ”Molo 22” restaurant etc. and in some of these restaurants she was later offered a full-time job.
She worked at Molo 22 for three years and there Chef Daniele Succi taught her how to be a chef. She started there like a commis in the starter station and after three years she was chef de partie.
“We were working just fish,extremely fresh and cook in every way,in creative and fusion style”.
It was there where she found her first mentor.
After that, she moved to Milan to work at Joia restaurant, a beautiful one Michelin star vegetarian restaurant.
“Chef Pietro Leemann and his two executive chefs opened my mind and my eyes to a new kind cuisine that I had never experimented with before”.
At 27 years old, Patrizia thinks she’s found her idea of cuisine.
She likes to work with good products from farmers, prefers local food -using seasonal veggies and fruit, loves spices, mostly in dessert, and herbs everywhere.
Chef de Cuisine Michael Wilson graduated from Stratford Chefs School in 2002. He worked as Chef de Partie at Scaramouche Restaurant until 2004 and then as Saucier at Oliver Bonacini’s Square Restaurant. In 2005, he accepted his first Sous Chef position at Crush Wine Bar and was subsequently promoted to Executive Chef in 2007. In 2011, he joined Pizzeria Libretto as Chef de Cuisine.
Chef Michael has completed stagiaires at Rhodes in the Square in London, working under Chef de Cuisine Michael James and at Crillon le Brave in Provence, where he worked under Executive Chef Philippe Monti.