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Interview Willi Klinger - Austrian Wine

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1. Tesi: Dear Willi, you are the Managing Director of the organization "Austrian Wine Marketing" that promotes Austrian wine in the world. Can you please tell me about your daily job and the organization you are working for?

Willi: We are Austria's generic wine marketing board, founded in 1986 to tackle the image loss after the wine scandal of 1985. It took us 20 years to make the new quality orientated strategy successful, but in the last 10 years our export graph looks as impressive as those of the most dynamic wine producing countries of the so called "New World". Our team consists of 23 people that acts according to a very sophisticated marketing plan and a top-down strategy always highlighting the best possible products.

Interview with Pascal Schelbert ENI’T

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World Gourmet Society – General interview

1. How would you best describe your restaurant?

We set ourselves the target to offer an unparalleled and unique meat experiences, all this, at a time when vegetarian and vegan restaurants are almost inflationary. The word 'Eni't' is Etruscan and means 'German meat'. The name of our new gastronomy concept is therefore a program. Chef Roger Heé, who created in five-star hotels' kitchens such as Kulm in Arosa and Zurich's Baur au Lac, serves meat beautifully prepared as a meatloaf, ossobuco, or goulash. At the same time the focus for guests is on socialising and storytelling. There are therefore occasions with music which it can be enjoyed in a convivial and nice ambience. The walk-in vineyard, cheese buffet, and refrigerated cabinet are central components of our interior. Of course, the specially designed calibration tables, chairs, and accessories are also part of our design-specific features.

London Nightlife Update - Hyde Kensington

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1. Tesi: Dear Andrea, you are the marketing manager of the cocktail bar Hyde  in London. Can you please tell me about the concept, the idea and background of your location?

Andrea: Hyde Kensington is the bringing together of exquisite food, divine cocktails in a surrounding filled with award winning artwork. A restaurant and cocktail bar that transforms into a party venue at night situated directly opposite Kensington Palace. We host private parties and corporate events at Hyde Kensington also.

Portrait Robert Thompson – Isle of Wight

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Tesi: Dear Robert, you are the patron chef of the restaurant thompson’s on the Isle of Wight. Can you please tell us a little about you and your restaurant? 
Robert: I have loved cooking since I was 10 years old. Cooking and preparing food was always a hugely important element in my family. My older brother Patrick inspired and encouraged me to become a chef. He even won the Roux Scholarship, which impressed me immensely. I remember how my thoughts on the design of my restaurant started to develop very early in my life. To open my own restaurant and make it uniquely ‘my’ place was my life’s dream.
I started to work in the hotel industry when I was 13 years old. For the first six month I washed dishes, only then I was allowed to work in the desert section (Robert smiles). I also did my work experience in the same hotel where I worked with the front of house team.
When I was 15 or 16 my brother took me to visit a selection of fine dining restaurants for the first time. I remember visiting both Guy Savoy and the Arpege around 20 years ago. It must have been at that time my dream to open a restaurant developed further; it became clear to me that my restaurant had to be a fine dining venue. The plates, the ingredients, and the cooking skills I observed during those exploratory dining experiences fascinated me.
I have been fortunate to work at various wonderful restaurants during my career. I started as apprentice at the two Michelin Starred Winteringham Fields working for Germain and Annie Schwab.  At the age of 23, I was awarded my very own first Michelin Star. Following this experience I made my way south and after a short stint at Cliveden I headed to the Isle of Wight where I started to cook at The Hambrough. I was lucky as I had the freedom to manage and build the restaurant according to my wishes and requirements. Four months later we won a Michelin Star, 3 AA Rosettes and 7/10 in The good Food Guide. I truly enjoyed elevating The Hambrough but it was, nevertheless not my very own restaurant. To fulfill my childhood dream I finally opened thompson’s in Newport.
The chosen venue was in a really bad condition and with only 6 months to complete a substantial renovation, my strong family bonds kicked in. As an example, all tables were handmade by my father. My team and I worked day and night to renovate the venue. I am extremely proud my restaurant is a family business in the best and complete sense of the word. I love to be on the Isle of Wight and I am very thankful my career developed to allow me to run my own restaurant on this amazing Island.

Portrait Jacob-Jan Boerma -Restaurant De Leest

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Tesi: Jacob-Jan, you are the patron chef of the restaurant De Leest / Netherlands. Can you tell us a little about the history of the restaurant?

Chef Jacob-Jan Boerma: De Leest has been open for 12 years now. The building dates back to 1930 and originally it was a shoemaker's. Then it became a cafe for the locals to hang out in and eventually, having acquired a food licence, it was turned into a restaurant. Since 2002, it has been in the hands of JJB and Kim Veldtman.

Portrait - Chef Seiji Yamamoto of Nihonryori RyuGin

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1. Tesi: Dear Chef Seiji Yamamoto, you are just awarded as a Top 10 chef worldwide from the French magazine "Le Chef". Can you please tell me more about you and your love for cooking food and being a chef?

Chef Seiji Yamamoto: From an elementary school age of 11 and as part of my school education, I participated in cooking lesson. Those lessons were a lot of fun. When at home I prepared the dishes I was taught in each lesson and invited my mother to eat my creation. My mother really loved these dishes very much. At that time, I had a taste of what it meant to prepare a dish and I was pleased by the responses of those who tasted my creations. It is then, that I decided I would become a chef in the future. This is the main reason why I decided to become a chef: chefs make people happy .... I embraced that very feeling at the early age of 11.

Japanese Version:


Portrait - Stephanie Simbo - Beyond Bars Akademia / South Africa


1. Tesi: Dear Stephanie, you are the owner of the school Beyond Bars Akademia in South Africa. Can you tell me more about you and your school?

Stephanie: Beyond Bars is a bartending school with a social conscience. South Africa is a growing platform for the tourism industry, therefore for our industry. The lack of skilled bartenders was starting to show, the gender equality in this industry too. Hence, the idea of combining both, including a social dimension to it. Integrating former inmates was a way of showing that rehabilitation is necessary and a real solution when the prison's population is overcrowded by 138% and the recidivism rate reaches almost 47%. Through our individualized courses, we help individuals and former inmates pursue a career in bartending.
Coming from a difficult neighborhood, I know for a fact that opportunities don't show up easily, which is why I truly believe in helping by offering them this opportunity, the rest of the world often denies them.
More than focusing on skills, we put the human being at the center of our classes. Courses such as anger management, yoga or even group dynamic will be taught. More than bartenders, we are aiming at educating ambassadors of our industry that will then empower others.


Portrait - Joe Barza - Chef and Culinary Consultant from Lebanon

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1. Tesi: Dear Joe, you are the Chef, TV presenter and Culinary Consultant from Beirut in Lebanon. Can you please tell me about you and your culinary journey?

Chef Joe Barza: I used to be a bodyguard then the man I used to work for passed away, and so I decided to change fields. Therefore, I went into the culinary arts because it brought me peace, body and soul moreover it was my passion from the beginning.

I started my own business in 2010. It all began when people started to ask me to create menus for them. The demand grew so I felt it was time to widen the concept and give this opportunity to others as well. My reputation was already out there so as soon as I launched the company it picked up right away.


Portrait Restaurant Simpsons - Chef Luke Tipping

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1. Tesi: Dear Chef Luke, you are the Executive Chef, of the Michelin Starred restaurant Simpsons in Birmingham, which re-opened a year ago. Please tell me more about your background and the philosophy, which drives the restaurant.

Chef Luke Tipping: We opened Simpsons in 1993; that was 24 years ago, which means we will celebrate our Silver Jubilee next year. To do this, I joined forces with Andreas Antona, with whom I had previously worked; we knew each other and were an 'old' team. In 1993, good chefs and good cuisine was a rarity in Birmingham; we tried to fill that gap. Most restaurants served food for the masses; we however, tried to fill a niche by serving good food, inspired by the chef and not by a trend. We moved to the current location 12 years ago; which back then, was an architect's office. We refurbished the space extensively before we could open Simpsons. In 2000 we were awarded our first Michelin Star, such an award, was unique in Birmingham at that time.

Historic aircraft and the highflyer of upscale cuisine

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Hangar-7 at Salzburg Airport is home to the Flying Bulls
The Flying Bulls is a group of enthusiasts with a great passion for historical airplanes and helicopters. They have a fleet of the most beautiful aircrafts in aviation history and restore them using their unique know-how. Rarities like the Lockheed P-38 Lightning, a North American B-25J Mitchell, a Vought F4U-4 ‘Corsair’, and a DC-6, are now part of this world-renowned and unique collection of aviation history. These technically and visually perfect aircrafts of the Flying Bulls are welcomed as participants and as an attraction at all aircraft events. Hangar 7 at the Salzburg airport, not only brings together pilots and technicians, but also internationally renowned culinary skills.

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