With 30 years experience in the industry, Glen started his career in Melbourne, Australia. The ambition to travel and gain overseas exposure led him to leave Australia for various culinary postings in award-winning hotel properties throughout Asia. After nearly 12 years in Asia, an opportunity in London beckoned to oversee the food and beverage operations of arguably the world's most famous department store, Harrods.
In 2006, he was offered a position to open famed Russian restauranteur Arkady Novikov's flagship restaurant Nedalny Vostok in Moscow. From there he became business partners with Novikov, and now owns and operates six restaurants and bars in Moscow.
Glen makes regular appearances on "Russia Today" and his Moscow restaurants are a regular stop for many of the world's top Celebrities. Through his career he has won numerous awards and accolades; his restaurant Roni won Best Moscow Restaurant in 2012 for Prime Magazine and Menu Magazine. His recent concept "Zupperia" won the Time Out Moscow Critics Award, "Best New Concept 2013".
In the coming months in Moscow, Glen will be opening a his second Glenuill, a modern gastro bar and bakery.
Glen has been looking for a return to Asia for some time, and in July 2013, along with his son Daniel, the pair opened Moosehead Kitchen-Bar, Maggie Joan's and Gemmills wine bar.
Chef Jeff Buben from Washington DC, has been participating in the Food and fun from beginning and for the last 6 years as a steady member of the jury. Winner of the James Beard Foundation's Best Chef Mid-Atlantic 1999. Jeffrey Buben is the chef and owner of two prestigious restaurants in Washington, D.C., Vidalia and Bistro Bis. Acknowledged by Bon Appétit as one of the Best New Restaurants of 1993, Vidalia has garnered both local and national recognition with its regional American cooking delivered with Southern hospitality.
Winner of the James Beard Foundation's "Best Chef Mid-Atlantic 1999", Jeffrey Buben is the chef and owner of two prestigious restaurants in Washington, D.C., Vidalia and Bistro Bis. Acknowledged by Bon Appétit as one of the "Best New Restaurants of 1993," Vidalia has garnered both local and national recognition with its regional American cooking delivered with Southern hospitality.
Renovated in the summer of 2003, Vidalia has consistently been awarded three stars since October 2003 from the Washington Post food critic, Tom Sietsema and top honors by Washingtonian Magazine's "Top 100" list since 1994. Vidalia has also been the recipient of the prestigious DiRona award by the Distinguished Restaurants of North America each year since 1996. The restaurant's wine program has received the Wine Spectator's "Best of Award of Excellence" 2005, 2006 and 2007 and the Wine Enthusiast's "Award of Distinction" in January 2006. A vote by America Online users named Vidalia as the number one restaurant in the "City's Best Restaurants 2007
The fall of 1998 heralded the arrival of Buben's second restaurant, Bistro Bis located at the Hotel George on Capitol Hill. Bis features creative contemporary French bistro cooking with updated renditions of classic fare. Bis was voted one of "Washington's Best New Restaurants to Watch" by Washingtonian Magazine in 1999. Washingtonian's "Top 100" in 2007 listed Bistro Bis in the top third of the city and the restaurant has been included in the magazine's "Top 100 Restaurants" since 2002. The Washington Post has recognized Bis in numerous years as a top dining destination and applauded for the "best onion soup" in the area. Nominated since 2005 by the Restaurant Association of Metropolitan Washington for "Restaurant Power Spot," Bis continues to be the place "Where Capitol Hill Dines." The Mobil Travel Guide, AOL City's Best consistently rank Bistro Bis in the top tier as "Best Hot Spot Restaurant" and as a "Power Lunch destination.
Jeffrey is a partner with his wife Sallie in the Fully-Baked Restaurant Group, which owns and manages Vidalia Restaurant and Bistro Bis in Washington, D.C.
Ariane Daguin was born into a world of great food. Her father, André Daguin, chef-owner of the Hotel de France in Auch, Gascony, is famous throughout France for his artistry with foie gras and other Gascon specialties.
A career in food might have seemed natural, but Ariane decided to pursue an academic degree at Columbia University. While working part-time for a New York pâté producer, Ariane was in the right place when the opportunity to market the first domestically-produced foie gras presented itself. In 1985 she gathered her financial resources and launched D’Artagnan, the only purveyor of game and foie gras in the U.S. at the time. The creation of D’Artagnan coincided with a growing sophistication in American cuisine and an increased interest in organic, free-range chicken and humanely raised veal. At the vanguard of the farm-to-table movement, today D’Artagnan is the leading purveyor of organic poultry, game, foie gras, pâtés, sausages, smoked delicacies, and wild mushrooms to the nation.
In addition to running D’Artagnan, developing new products and researching innovative and ecologically responsible methods of production, Ariane is founding president of Les Nouvelles Mères Cuisinières, an international association of prestigious women chefs. She is on the board of City Harvest, and active in The American Institute of Wine & Food and Women Chefs and Restaurateurs. Recognized in 1994 by The James Beard Foundation “Who’s Who of Food and Beverage in America,” Ariane is now a member of the Awards Committee. In 2005, Ariane received the “Lifetime Achievement Award” from Bon Appetit Magazine, and in September 2006, she was awarded the French Legion d'Honneur.
Michael Aeyal Ginor is co-founder and Chef of Hudson Valley Foie Gras, the most comprehensive Foie Gras producer in the world. Michael, with his partner Izzy Yanay, modernized the ancient delicacy known to Pharos and kings by utilizing the hi-tech and scientifically advanced production techniques of the twentieth century. Production is now a unified, controlled and consistent operation based on nature, nurture, and technology. It is a closed, independent production system where the duck and the egg both come first!
Michael was born in Seattle, Washington, in 1963. He is a graduate of Brandeis University and studied for an MBA at New York University. After four years on Wall Street as a Senior Vice-President with David Lerner Associates he decided to take a revolutionary step: having been born to Israeli expatriates living in America, in 1988 Michael joined the Israeli Defense Forces. He served as a patrol-commanding Captain in the Gaza Strip and as the Israeli Defense Forces spokesperson. It was in Israel that Michael first discovered the potential of modern-age Foie Gras processing.
Michael pursued his dream by establishing what is today the major Foie Gras producer in the United States. The company distributes its moulard duck products through a network of distributors extending throughout the United States, and beyond. HVFG has received the 1993 Gold Merit Award from Chefs in America and the 1996 Award for Excellence from The James Beard Foundation. In 1996, HVFG received the Five Star Diamond Award from the American Academy of Hospitality Sciences and the 1998 Award of Excellence from the American Tasting Institute.
Jan Hurtigkarl chef and restaurateur.
He opened his first restaurant "At Jan Hurtigkarl" in 1979, in the heart of Copenhagen.
In 1983 he was awarded “Chef of the Year”. When Michelin visited Copenhagen in 1984 (the first time they were in Denmark), Jan Hurtigkarl was awarded a Michelin star.
In 1989 he opened “Jan Hurtigkarl & Co” on the coast of North Zealand. He operated this restaurant until 2007 and over the years he developed a very personal, inventive, globally themed kitchen. Each summer season had its theme. The restaurant was redesigned each season with new colors and decorations. In the kitchen new dishes were created, inspired by that year´s gastronomic journey.
In 2008 he opened a new restaurant “Mielcke & Hurtigkarl” in Frederiksberg garden, Copenhagen, in co-ownership with Jakob Mielcke Hansen, who is head chef and in charge of the gastronomic development of the restaurant.
Restaurant Mielcke & Hurtigkarl is a gourmet restaurant with focus on experimental food, and the interplay between the surrounding garden and the kitchen. The aim is to awaken all the senses of the guests.
Marcus Jernmark’s passion for cooking began at an early age, growing up in Gothenburg, Sweden. His first kitchen job at the age of 14 was at a local golf club, where his culinary journey began.
When it became time to attend High School, he made a conscious and natural decision to attend the Burgårdens Institue of Restaurant and Hotel which led him to eventually working in the 5 star hotel, Salzburger Hof in Austria as well as the most luxurious spa in Gothenburg. After having gotten hands on work experience he decided to further his education, this time by attending the Culinary Institute of Grythyttan, Sweden. There he was able to grow his knowledge for both food and wine and come to a realization that this was indeed his passion and love. Parallel to his studies, he took on the position of Executive Chef to the founder of the school, serving at his private estate.
In 2006, Marcus was offered an opportunity to represent Sweden and its gastronomic reputation and work for the Consulate General of Sweden in New York City. There he was able to put in practice his long passion for Scandinavian cuisine and catered to a varied audience from celebrities, royalties and politicians as well as over 25 Noble Prize Winners. Through this unique network and being able to further his deep understanding of other cultures, Marcus developed a dynamic personality in both his food and presence.
Though the years at the Consulate was extraordinary Marcus missed the daily grind of a restaurant and wanted to venture out into the New York City restaurant industry, considered a mecca of in the culinary world.
It was only natural that he pursued such a career at the Three-Star rated Restaurant Aquavit, where he started as the Executive Sous Chef in June of 2009. After 6 months of working at Aquavit, he was given an opportunity of a lifetime, to assume position as the Executive Chef. Marcus quickly rose to the challenge and transitioned into the role, executing his vision of Scandinavian cuisine and reaching a milestone in his culinary journey.
In 2014 Marcus left Aquavit and took the position of Executive Chef at the 2 Michelin star Restaurant Frantzén in Stockholm.
Chef Matti Jämsen has worked in various top restaurants in Finland as well as abroad for example at restaurant Chez dominique in Helsinki and restaurant Bagatelle in Oslo. While working in Berlin 2009 he also achieved a Michelin star as a sous chef in restaurant Die Quadriga. Last year he took charge of the famous restaurant G.W Sundmans, which has a reputation of being one of the top restaurants in Scandinavia. Matti was also awarded Food and Fun chef of the year in 2011.
Matti Jämsen was the candidate of Finland in Bocuse d’Or competition in Lyon in 2011 and 2015, where he achieved 5th and 4th place and 1st place for best meat. Bocuse d’Or is the most appreciated cooking competition in the world. He has also won Finland’s “chef of the year” competition in 2005.
Flora Mikula is regarded as one of the most talented female chefs in France and certainly one of the best Provençal chefs in Europe.
Flora Mikula was born in Nîmes in southern France. It was her grandmother who taught her the wonders of Provençal produce, making rhubarb tart and cherry clafouti.
Along with pale blond hair and a pair of sturdy hands, Mikula inherited a sense of determination. Today, she is one of a handful of renowned female professional chefs in a male bastion that despite the new millennium is only slowly changing.
At her beginning when she applied to a cooking school she faced the machismo of the cooking world with brio. Nothing stopped her even not a teacher who told her :”Oh no, no woman in my school. It’s too hard. Maybe you could be a waitress”, when she passed a test!
Thanks to her strong personality and her talent, she went on to prove her teacher wrong, outperforming most of her classmates and working summers with Christian Etienne in Avignon, who built on her love for Provenal cooking. She has since worked in top restaurants in Provence, Paris, London, the Côte d’Azur and New York.
After running her own stylish restaurant FLORA, facing the hotel George V, next to Champs-Elysée for almost nine years she moved on to new quarters. In 2012 Flora opened Auberge Flora, ideally located in a hotel between the historical Bastille, le Marais Corner and the famous République Plaza.
Peppe di Schiena – an Italian / Swedish citizen and humanist has a lifelong relationship with the Swedish Hotel and Restaurant industry. He is currently senior Food and Board manager at the Radisson Blu Royal Park hotel in Stockholm. He has been a long time leader, manager and owner in the hospitality industry in Stockholm – which has earned him quite a reputation as a respectable hotel person in Sweden. He's been a teacher at Jarfälla Hotel and Restaurant school as part of an industry mentorship program since 2010.
He has never forgotten his Italian roots and is a member of the “Accademia Italiana della Cucina”
He travels frequently to his old home country and is a truly an ambassador of all Italian products – wine and food and is often considered one of the pioneers of ever popular Italian gastronomy in Scandinavia which started in the late seventies. Signor di Schiena is also a sommelier and an expert of Italian wines.
Liisa is a true food industry and business professional and food has played an important part in Liisa’s life since she was a kid. She majored in Food Economics at Helsinki University, and today she combines food and business together.
Liisa has made her career in the service hospitality industry in Sweden, UK and Finland and serves today as Managing Director of Åland Hotel Group, which runs three quality hotels at Åland Islands.
Since 2012 she has been the promotion manager of Bocuse d´Or Team Finland and has been in the Food and Fun family since the beginning. She has also participated in the Food and Fun events in St. Petersburg, Helsinki and Turku.
Jeff Tunks attended the Culinary Institute of America, where he received the prestigious Frances L. Roth Award for outstanding performance. From there, he served an externship under Dean Ferring at the Veranda Club in Atlanta, Georgia, moving with him to The Mansion on Turtle Creek in Dallas, where Tunks worked at Mistral, a sister restaurant on the complex. There he met his mentor, the classically French-trained Chef Takashi Shirmaizu. It was under Shirmaizu's tutelage that Tunks was introduced to the idea that at the foundation of every great dish must be superior ingredients and solid cooking techniques. Additionally, Shirmaizu's Eastern influence on Western cuisine became the base for Tunks' cooking.
Tunks first landed in the nation's capital in 1987, having been recruited as opening executive chef at the popular River Club Restaurant in Georgetown, where he experimented with varied dishes of the Mid-Atlantic region. But D.C. wasn't his permanent home base—yet. In 1991 he traveled west to Coronado Bay, and then south to New Orleans, where he earned five Mobil stars at The Grill Room at the Windsor Court Hotel.
Shortly after securing the Mobil rating, Tunks decided it was time to go back to D.C. With the opening of DC Coast in June of 1998, Tunks created the perfect stage for his distinctive cuisine, showcasing ingredients indigenous to the tri-coastal areas. He later opened his Southeast Asian-inspired TenPenh, the Latin American and Caribbean fare of Ceiba, and Louisiana fish house Acadiana, as well as American cuisine concepts District Commons and Burger, Tap & Shake.
Tunks was named Chef of the Year 2003-2004 by the Restaurant Association of Metropolitan Washington, and Washingtonian magazine named Tunks and his partners Restaurateurs of the Year in 2005. His six restaurants have been featured in local and national publications, including Bon Appétit, Food & Wine, Travel + Leisure, Wine Spectator, The New York Times, and The Washington Post.