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Niccolò Chioccioli
Mr
Niccolò Chioccioli
Managing Director, Enologist presso Altadonna s.r.l.

Honoured member

Niccolò, the second generation of oenologists in the Chioccioli family, carries the
family's passion for great oenology forward. With a degree from the same
university as his father, he also inherited his knowledge and sensitivity.
"It was my father who stimulated my curiosity and encouraged me to taste
and distinguish between the multitude of aromas and perfumes of Italian grapes,
to recognize the qualities and defects of each wine. He taught me the necessary
elements for understanding and making a great wine... structure, character, a
precise identity, balance and elegance". Niccolò Chioccioli, today at the
helm of Altadonna, manages all the activities of the Tuscan office, and
personally oversees the winemaking productions in other locations, from the
growing of the vines to the bottling.

Stefano Chioccioli
Mr
Stefano Chioccioli
Libero professionista Vino e liquori

Honoured member

Stefano Chioccioli, an authoritative oenologist and agronomist of international renown, has worked with the most prestigious companies for more than 25 years. His wines have been awarded numerous prizes and recognitions, including more than 70 "Tre Bicchieri" (Three glasses, the maximum rating) in the Gambero Rosso guide to wines, and countless point scores of 92+ in magazines about wine such as Wine Spectator, Wine Enthusiast, Wine Advocate and Decanter, finally arriving at being given 100/100 by both Robert Parker and Wine Spectator. He is a member of numerous organisations dedicated to vine-growing and oenology, and serves on various tasting commissions. For some years now he has provided consultation to Altadonna, for which, together with his son Niccolò, he created the well-known Collezione of single varietal wines and the prestigious DOCG line.

alex clevers
Mr
alex clevers
Michelin Starred Chef and restaurant owner

Honoured member

…Hello

I want to be a member because i am passionated by food .

I am a chef and i have a restaurant with a michelinstar.

And a classic bistro with a bib gourmand.

I like to meet some new people all over the world who has the same interest.

Thanks and i hope to be come a member.

www.restaurant-vivendum.com

www.bistroneuta.be

Edouard Cointreau
Mr
Edouard Cointreau
Founder and owner of Gourmand International

Honoured member

An interview with Edouard Cointreau

1.Edouard, you are a member of a famous family but you are not in the spirits business - instead you have dedicated your life to gourmet food. Can you explain what you do?

Edouard: I’m the founder and owner of Gourmand International. We run an annual cookbook fair and the Gourmand World Cookbook Awards. Our last event took place in Paris with visitors from more than 150 countries.

I had the idea in 1995 to do something both with and for cookbooks because there was clearly a need for it. At the beginning it was more of a hobby to find the best cookbook. At that time books about cooking and wine were not very respected but thankfully this has changed over the last few years.

I’m very proud to see that our award has tremendous meaning to many people. Receiving the award has already changed many winners’ lives. Also, the award has helped to raise the reputation and awareness of some countries which makes me proud.

I receive more than 10,000 cookbooks every year. To find the best books is a challenge but to see the positive impact my award can have on authors, the country’s cuisine and the food community, makes me very happy.

2.You must have one of the largest cookbook collections in the world. Do you remember one book that most positively surprised you recently?

Edouard: Every year I find five to ten cookbooks that are really exceptional. A cookbook is like a novel. A good cookbook truly has a soul. Some books have nice text, some books have good images but should the author not give something of himself, the book lacks what I call the “soul of a book”. When a book has this “soul” it is possible to meet extraordinary people through a cookbook. I’m very impressed by the cookbooks by Marlena Spieler, for example. I really like her style of writing. Over the years she, like many other authors, has become part of my “Gourmand family”. We feel close and support each other. It was never intended. It just happened. When people become friends it describes in the best way what food is about and when this shines through in a cookbook it means a lot to me.

Another example of a book that had a deep impact for me is the book “Dusty Road” by Sarah Lilford. It describes farm life and living in Zimbabwe and has many insights into the local cuisine. I should also mention the cookbook “Jerusalem”. This book provides a better argument for peace through food than any politician has managed to do over the years.

3.As the founder of the Gourmand Cookbook Awards you have cuisine insights from very small countries all around the world. Which country’s cuisine has impressed you the most? Have you discovered culinary gems in a part of the world that you never expected?

Edouard: I would recommend Latin America to anybody who wants to discover culinary gems.

Mexico and Peru, in particular, hold some unexpected treasures. Both countries have a great culture of both small and large cooking schools passing their culinary assets from generation to generation. Many recipes have centuries of tradition.

Another widely unknown fact is that Latin America produces a wide variety of amazing cheeses. Have you ever found Argentinean cheese in a restaurant in Europe or the US?

These countries really do have so many undiscovered culinary treasures.

Furthermore I should mention Africa as a cheese producing region, with Peuhl cheese an important part of the diet in the sub-Sahara region. This year we had the first cookbook from Lesotho. The book was introduced by the Queen of Lesotho. It shows how important food is to their culture and this very much impressed me.

4.What does “good food” mean to you?

Edouard: For me food means family and friends. Food has to be shared.

Whether food is good or not depends on who you eat it with. You could be in the most expensive restaurant but if the company is bad, it is difficult to fully enjoy the moment.

Equally if I eat food at a street stand, let's say in China or Malaysia with friends and family, it can become a food related memory I will never forget in my lifetime.

Food is about sharing!

Armando [Andy] Cristofori
Mr
Armando [Andy] Cristofori
Senior Vice President -Strategies (AWAC)

Honoured member

A life dedicated to researching, writing, and delivering communication and leadership training to members of the traditional food trails tourism.

Throughout human history, it is the culinary artist who has expressed the essence of human experience. Within each artist’s mode or medium lies a true story of their culture and life experiences. When we taste the dishes of yesterday and today’s culinary explorers we are taken on a journey into the creative essence of those artists. Exactly the same emotions are aroused as if we read the writings of Homer, Shakespeare, and Wolf; study the paintings of Raphael, Da Vince, and Picasso; observe the sculptures of Donatello, Michelangelo, and Rodin.

We will all over time experience and explore a compilation of culinary expressions through multicultural, multidimensional, and multi-diverse culinary artists, whose common ground is their love of food. Our environmental, financial, educational, emotional, mental, and physical circumstances may be different, but at our core we are all the same. We laugh, we cry, we rejoice, we mourn, we suffer, we eat, we awaken, we sleep, we live, and we die.

What assists us all in living life more fully is the joy we receive in experiencing the culinary artistic expressions from our brothers and sisters around the world. Who doesn’t enjoy sneaking a taste of grandma’s favorite dessert, trying out mum’s latest innovation, visiting the local food markets, or going to their favorite restaurant to try that mouth-watering dish? We identify with the dishes, the restaurants, and even some of the ingredients. We find hope, courage, strength, and love. We laugh, we cry, and we experience redemption when our favorite dish is waiting in front of us on the table and slowly but surely able to tempt each and every one of our senses.

My life is dedicated to researching, writing, and educating others about traditional food trails. I enjoy combining the studies of Anthropology, Culture, Human Migration, Cuisine, and Tourism in order to better understand each and every dish, its ingredients, its origin, and how each dish exists in a symbiotic relationship with every other culinary delight originating, or currently existing in a given geographic region.
Ollie Dabbous
Mr
Ollie Dabbous
Michelin Starred Chef

Honoured member

Dabbous is a Michelin-starred restaurant & bar in London's Fitzrovia, which opened its doors in 2012. We serve seasonal food that is simple, light & delicious, in a relaxed upbeat setting. There is no fine-dining pomp or ceremony; just the very best ingredients respectfully handled and served without fuss. Dabbous enjoyed 5 star reviews from A.A. Gill & Faye Maschler, among others, and won a Michelin star just months after opening.

Typical dishes include: "Coddled egg with smoked butter & wild mushrooms", "Barbecued Iberico pork, savoury acorn praline & apple vinegar", "Braised turbot with lemon verbena" & "Cherry blossom teacake with Tahitian vanilla cream". This is contemporary cooking that satisfies but does not satiate, allowing you to enjoy the rest of the night.

The wine list is concise but varied, with glasses starting at £4.50. We serve a 3 course set lunch menu for £28, a 4 course set dinner for £59, and a 7 course tasting menu for £75. Single plates are also available at lunchtime if you just want to grab a quick bite, and downstairs in the evening in the bar. We take reservations up to 3 months in advance and also welcome walk-ins.

Downstairs is Oskar's Bar: a cocktail bar in its own right with much the same ethos. The perfect place for a drink whether: pre-dinner, post-work or special occasion. Signature cocktails such as the Dillusion: a verdant mix of gin, elderflower, dill & lemon, sit happily alongside the classics.The full food menu is available for lunch and dinner here.

Steven Dehaeze
Mr
Steven Dehaeze
Chef and restaurant owner / President JRE - Belgium

Honoured member

What can i say, i was born as a child of restaurateurs and i grew up surrounded by food & drinks. As a little boy i was interrested in what my parents did and so i went to a culinairy school to learn more. At the age of 21 i started my fine dining restaurant and i evolved with my restaurant to a higher standard on a new location. Now the restaurant is open for the 19th year and still i'm trying to reach a higher standard in my restaurant. For 3 years now i've become the president of the JRE Belgium, one of the best food associations in Europe, through this, i still learn from collegues that are sharing there knowledge, that we do, by coming toghether and having "jam sessions" around food

Ramon Dios
Mr
Ramon Dios
President JEUNES RESTAURATEURS D'EUROPE

Honoured member

President of Jeunes Restaurateurs d'Europe and Consultor/Coach en Gastrocoaching.es