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E. Paolo Frittoli
E. Paolo Frittoli
Delegate for Monaco & France of "CIAO ITALIA",the best 4000 "restaurants world.MONTE CARLO FINE TASTE Italian Food&Wine

Honoured member

Monte-Carlo Fine Taste Ltd., have been appointed by medium & large Italian as OUTSOURCE PROCUREMENT of "Top Quality FOOD & Wine Producers, to introduce them to the INTERNATIONAL FOOD & WINE MARKET- PRIVATE LABEL orders are welcome
- ITALIAN RESTAURANTS of "CIAO ITALIA” Association & Gourmet restaurants.
-ORGANIC/BIOLOGIC shops, -Gourmet, Delicatessen,
- HO.RE.CA -
- Supermarket, -Cruise Co.
5 selected Cellars of Tuscany, Piedmont, Emilia, Venetian region, price Brunello…

Franz Fuiko
Franz Fuiko
Michelin Starred Chef Carpe Diem

Honoured member

Franz Fuiko was born on July 31, 1964 in Kärnten /Austria. In Pörtschach he began 1979 his training as a chef in the " Österreichischen Hof," which he completed at the hotel Zürserhof am Arlberg. His path took him to Vienna ("Matt"), Marseille ("Le Petit Nice"), on the M / S Vista Fjord of Cunard Lines, to Ischgl ("Seespitz"), and Vail, Colorado ("Grams hammer"). In 1987, as patron and chef of "Mesnerhaus" in Mauterndorf, Franz was awarded his first two Gault Millau. In 1994, he was named Austria's "Chef of the Year."

Since late 2007, Franz Fuiko has been chef at "Carpe Diem Finest Fingerfood" and is consumed with serving with finger food of the highest quality with innovative and unique presentations in the form of cones, while at the same time serving up traditional gourmet kitchen classics on plates.

In March 2014, Franz Fuiko published his first cookbook, "Enjoy the Day," featuring more than 100 of the finest starters, main courses, and desserts. Beautifully photographed and uniquely designed with watercolors, the German-language cookbook is available for € 49.90 in bookstores and in the local Getreidegasse.

German version:

Franz Fuiko wurde am 31. Juli 1964 im kärntnerischen Griffen geboren, in Pörtschach begann er 1979 im „Österreichischen Hof" seine Ausbildung zum Koch, die er im Hotel Zürserhof am Arlberg abschloss. Sein Weg führte ihn nach Wien („Mattes"), Marseille („Le Petit Nice"), auf die M/S Vistafjord der Cunard Lines, nach Ischgl („Hotel Seespitz") sowie Vail/Colorado („Gramshammer"). 1987 wurde er als Patron und Küchenchef des „Mesnerhaus" in Mauterndorf erstmals mit zwei Gault Millau-Hauben ausgezeichnet. 1994 wurde er zu Österreichs „Koch des Jahres" gekürt.

Seit Ende 2007 ist Franz Fuiko Chefkoch im Carpe Diem Finest Fingerfood und überzeugt mit Fingerfood auf höchstem Niveau und einzigartiger Darbietung in Form der Cones und innovativer und gleichzeitig traditioneller Gourmet-Küche klassisch auf Tellern serviert.

Im März 2014 präsentiert Franz Fuiko sein erstes Kochbuch „Genieße den Tag“ mit mehr als 100 feinsten Vor-, Haupt- und Nachspeisen. Wunderschön fotografiert und einzigartig mit Aquarellen gestaltet wist das Buch im deutschsprachigen Buchhandel und natürlich im Lokal in der Getreidegasse um € 49,90 erhältlich.

Damien Germanier
Damien Germanier
Michelin Starred Chef

Honoured member

Damien Germanier is a young chef born in Conthey in the canton of Valais, Switzerland.

Always fascinated by flavours, he settled in Sion, where at age 34, he was awarded a one Michelin Star and 17 out of 20 Gault & Millau points.

Member of The Great Tables of Switzerland and JRE [Young Restaurateurs], Damien enjoys sharing ideas and meeting new people.

In his profession, he has had the opportunity to cook for the Swiss Embassy in Brasilia and Paris, as well as in Montreal at the famous Montreal festival of lights, as one of 10 invited chefs from Switzerland.

Le chef

Damien Germanier est un jeune chef originaire de Conthey en Valais.

Passionné depuis toujours par le goût , il s'installe a Sion ou il décroche une étoile michelin et 17/20 gault Millau à 34 ans.

Membre des grandes tables de suisse et des jeunes restaurateurs, il aime le partage et les nouvelles rencontres.

De par son métier , il a déjà eu l'occasion de cuisiner pour l'ambassade suisse à Brasilia ou Paris , ainsi qu'a Montréal pour le célebre festival Montreal en lumières ou il fessait partie des 10 chefs suisses invités.

Markus Glocker
Markus Glocker
2 Michelin Starred Chef

Honoured member


Chef/ Partner: Bâtard Restaurant November 2013 – Present (8 months)|new york

Executive Chef: Gordon Ramsay January 2009 – June 2013 (4 years 6 months)|nyc

Sous Chef: Gordon Ramsay October 2006 – December 2008 (2 years 3 months)|nyc

Chef Tournant: Restaurant Steirereck March 2006 – November 2006 (9 months)|Vienna

Sous Chef: Restaurant Charlie Trotters May 2004 – March 2006 (1 year 11 months)|Chicago

Sous Chef: Eckart Witzigmann Berlin 2003 – 2004 (1 year)|Berlin

Chef de partie: Gordon Ramsay at Claridges 2002 – 2003 (1 year)|London, United Kingdom


  • Gayot Guide Top 10 Restaurants NYC
  • Rising Star NYC 210
  • 2 Michelin Stars Since 2009

Peter Goossens
Peter Goossens
3 Michelin Starred Chef

Honoured member

Surname Goossens
First name Peter
Date of birth 6 April 1964
Place of birth Zottegem / Belgium
Address Restaurant “ Hof van Cleve “
Riemegemstraat 1
9770 Kruishoutem
Tel +32 (0) 9/383.58.48
Fax +32 (0) 9/383.77.25
Grammar school
“ Ter Duinen “ Hotellerie school, Koksijde
Pré Catelan Paris
Pavillon d’Elysée Paris
Ecole Lenôtre Paris
Paul Blanc Thoissey
Restaurant Yzerberghoeve Kruishoutem
1992: Start of the gastronomic restaurant
1993: Golden Delta – Best Young Chef in Belgium
1994: Culinary Award – The Most Delicious Table in the Country
1994: Best Winelist – more than 1000 references worldwide
1996: The Greats of Tomorrow – Gault&Millau
1997: Best Champagne List and Médoc
1997: Zwiesel Trophy – Best Table
1998: Knight in the Order of the Black Truffle
1998: Friends of Seasonal Cuisine – Les Amis Saisonniers
2000: Master Chef of Belgium
2000-2004: Relais & Châteaux – relais gourmand
2002: Gosset-Célebris Trophy (best champagne list)
2003: Best Italian Wine List Trophy (non-Italian restaurant)
2003: Traditions & qualité – The Great Tables of the World
2003: Support to the book “Kaas en Wijn”
2003: Best Award of Excellence – Wine Spectator
2003: Five Star Diamond Award – The American Academy
2003: Hof van Cleve “Best Sommelier of Belgium 2004” – Stijn Van der Beken
2004: Disciples of Auguste Escoffier
2004: Cookbook “Koken en Wijn”
2004: Chef of the Year– Gault&Millau Benelux
2004: Golden whisk – Knack
2005: Golden whisk – Chef of the Year – Knack restaurant guide
2005: Support to the book “Havanna’s – grand cru uit Cuba”
2005: Chef meals in supermarket Delhaize
2005: -up to now Meals of the Year – Robert Parker – The Wine Advocate
2005: Support to the book “Sterrenchefs van bij ons” – Caudelier
2006-2014: San Pellegrino World’s 50 Best Restaurants
2007-2008: Museum brasserie and Museum café – Brussels
2008: Tv programme “Mijn Restaurant 1”
2008: Cookbook “België – Wereldkeuken”
2008: Advisor for the campaign of “blanc–bleu” beaf – VLAM
2008: Support to many international cookbooks
2008-2011: -up to now Weekly culinary page in “Het Laatste Nieuws”
2008: Golden whisk set with diamonds – Knack restaurant guide
2008: Restaurant Personality of the Year – Leaders’ Club
2008: Support to the book “Truffels – ‘s werelds zwarte goud”
2008: Culinary advisor “Unilever”
2009: -up to now Foundation of MNU: with Belgocatering, Sergio Herman and Roger van Damme
2009: Tv programme “Mijn Restaurant 2”
2009: Award for “Best Reality” – Mijn Restaurant 2 / VTM
2009: Tv programme “Beste Hobbykok van Vlaanderen 1”
2009: Support to the book “Een Belgisch kookboek”
2010: Man of the Year – Knack magazine
2010: Support to the book “De Essentie” – Unilever
2010: Tv programme “Mijn Restaurant 3”
2010: Tv programme “Beste Hobbykok van Vlaanderen 2”
2010-2011: Monthly column “Cheese and Beer” and “The Product” in Culinaire Ambiance
2010: Support to the book “Food & Wine”
2010: Tv programme final “Masterchef”
2010: Chairman of the jury for Belgium “Bocuse d’Or”
2010: -up to now Chocolate ambassador “Callebaut”
2010: -up to now Cookbook MNU: with Sergio Herman and Roger van Damme
2010: Foundation of the television channel Njam! with Studio 100
2010: Support to the book “De Alchemie van Liefde en Lusten” – Bo Coolsaet
2010: 4 cookbooks “The Seasons” in cooperation with ‘Het Laatste Nieuws’
2010: Culinary Personality of the Belgian gastronomy – Horeca Expo
2010: Homage medal of East-Flanders
2010: World Expo Shanghai – Head Chef on the Belgian, Flemish and Royalty days
2010-2011: Tv programme “Meesterlijke Klassiekers”
2011: Tv programme “ De keuken van de Meester”
2011: Advisor for the campaign of ‘porc chop’ – VLAM
2011: Cookbook “Meesterlijke Klassiekers” in cooperation with Njam!
2011: Cookbook MNU:2 with Sergio Herman and Roger van Damme
2011: Hof van Cleve “Best Sommelier of Belgium 2012” – Pieter Verheyde
2011: Knight of the Leopold Order
2011: Guest Chef for Redbull in Salzburg “Hangar 7” – month of July
2011: Private china “Geometry by Ann van Hoey”
2011-2012: Chef meals in business-class – KLM
2011: Support to the book “Chefs van België”
2011: Awarded as “Best Restaurant of the World” by
2011: Honorary citizen Kruishoutem
2011: Project “Cook2celebrate” for Delhaize
2012: Cookbook “Passie voor Product” in cooperation with Njam!
2012: Trophy Gault&Millau – 10 years 19.5/20 – Best Chef of Belgium
2012: Trophy Gault&Millau – Best Hostess of the Year / Lieve Goossens-Fermans
2012: Top 60 Best Restaurants in the World –
2012: -up to now Elite Traveler’s Top 100 Restaurants in the World
2013: -up to now Opinionated About Dining Top 100 European Restaurants
2013: -up to now Development of table knives together with Antoine Van Loocke
2013: Development of the restaurant’s furniture together with André Verroken
2013-2014: Ambassador for the Prosper Montagné competition
2014: Featured in “Must Eat” from Luc Hoornaert & Kris Vlegels
2014: Cooperation with Gent Jazz for tailor-made soundmix
2014: Support to the book “M.E.P.” – Unilever
2014: Support to the book “Koken-Het Handboek” – Hotel School ‘Ter Duinen’
2014: 92/100 – Belgian online restaurant guide
2014: Third Best Restaurant in the World – FOUR Magazine
2014: Foundation of Flanders Food Academy
2015: Creation of sandwich filling for Pistolet Original
2015: Provost of the Kitchen Chefs – Prosper Montagné Club
2015: Participation at event Good France
2015: Top result 100/100 from
2015: Top 25 Best Restaurants in the World –French magazine ‘Le Chef’
2015: Support to The Makers – Unizo
2015: Promotion video in cooperation with ‘Toerisme Vlaanderen’ (Flanders’ Tourism)
2015: San Pellegrino World’s 100 Best Restaurants
2015: World Expo Milan – Godfather of the food experience
2015: Support to the book “Where Chefs Eat – A Guide to Chefs’ Favourite Restaurants”
2015: Filmshoot in cooperation with The Staff Canteen
2015: N° 1 Top 60 Best Restaurants in the World –
2015: N° 1 Top 10 Belgium: 94/100 – (Belgian online restaurant guide)
2015: Guest Chef for Tomorrowland – Secret Restaurant
2015: Participation at Stockmans Blue Days
2015: Guest Chef for ‘KookEet Brugge’ (cooking event in Bruges)
2015: Classic Event XPO Kortrijk – Dolce
1994: 1 star
1998: 2 stars
2005-up to now: 3 stars
1993: 15/20
1995: 17/20
1998: 18/20
2000: 19/20
2004-up to now : 19.5/20
Knack Restaurant Guide
4 whisks 1995
5 whisks 1997-up to now
De Markt / Gastromania
1998: 16/20
2002: 19/20
2005-up to now: Best Restaurant in Belgium
Delta Guide
2001-up to now: 4 chef’s hats
Foodtaster (
2014: 92/100
2015: 94/100 (n° 1 Top 10 Belgium)
Andy Hayler’s Restaurant Guide (
2014-up to now: 19/20
ElizabethOnFood (
2015: 100/100
Knut Günther
Knut Günther
Chairman TafelKulturStiftung

Honoured member

Knut Günther is the chairman of TafelKulturStiftung and driving force of the club “Deutsche Tafelkultur e.V.” (German culinary cultur) based in Frankfurt. The club’s objective is to reopen the Museum of Cooking Art and Culinary Cultur(Kochkunst& Tafelkultur Museum) that opened for the first time 1909 and got destroyed in WWII. The club also aims to establish a professorship for obtaining an academic degree at Johann Wolfgang Goethe University in Frankfurt to research and teach the cultural background and history of all aspects around our eating to keep the tradition of table manners, etiquette and different gastronomic cultures in Europe alive.

Andy Hayler
Andy Hayler
Restaurant Critic

Honoured member

…I am author of "The London Transport Restaurant Guide" and am a freelance food writer for various publications. I was a guest critic on the first four series of BBC's "Masterchef: The Professionals.", and I wrote the Paris section of National Geographics's "Food Journeys of the World", published in 2009. I am the restaurant critic for Elite Traveler magazine.

Over the last 20 or so years I have been eating in restaurants three to six times a week. I have been lucky enough to travel widely, and I always try and eat well, so I have added notes on the various restaurants I have been to, from the USA (which I have visited over 100 times) to India, which I have been to 14 times.

In 2004 I completed eating at every 3 star Michelin restaurant in the world at the time. I caught up with Michelin in 2008, and again in 2010 and 2012 in terms of eating at all the world's three star restaurants at that time. My website is:

Executive Chef

Honoured member

With his ‘Pure Nature’ culinary concept, Nils Henkel represents a unique cooking style. He serves his guests a new kind of German cuisine that confidently and imaginatively plays with various textures and aromatic surprises, paying particular attention to seasonal herbs and vegetables. Old varieties of vegetables and wild regional herbs often take centre stage here. With many dishes, fish and meat form the logical accompaniment, but it is clear that Henkel’s passion lies more and more in menus composed entirely of vegetables, wherein he foregoes meat and fish altogether, and yet the dish feels complete. His sophisticated creations are akin to little works of art, in which the flavours of the topquality products are always the number-one priority. Nils Henkel wishes to offer his guests the utmost in quality, as well as pure, unadulterated enjoyment – and he and his team achieve this with great success: Gault et Millau named Henkel chef of the year in 2009. In 2010, his cookery book Pure Nature was published by Fackelträger Verlag, and readers of Diners Club Magazine voted him most innovative chef. In 2012, the industry magazine RollingPin named him chef of the year as part of its Leaders of the Year Awards. Nils Henkel is married and lives with his family in Bensberg. He has been a member of the Jeunes Restaurateurs since 2006.
Nils Henkel began training to be a chef in 1986 at the Romantikhotel Voss-Haus in Eutin. He then continued his career in Hamburg, at the Raphael Hotel’s Le Jardin, as well as at Heinz Wehmann’s Landhaus Scherrer and at Il Ristorante. He then moved to the Münsterland as a sous-chef, where he worked at Pascal Levallois’s Valkenhof in Coesfeld, and at Averbeck’s Giebelhof in Senden. The finishing touch, initially as a sous-chef, took Nils Henkel to the Dieter Müller restaurant at the Althoff Schlosshotel Lerbach from 1997. He took over the role of head chef from 2004, as well as filling in in Dieter Müller’s absence. In 2008, he became the sole head chef, and in 2010, the restaurant was completely redesigned and renamed: Restaurant Lerbach – it was the start of a new era. Nils Henkel and his kitchen and service team are leading the tradition-steeped establishment to gastronomic modernity. As of 1 January, the Althoff Group no longer runs the Schlosshotel Lerbach, and Nils Henkel will be taking on new challenges following a creative break.
Nils Henkel Hardtweg 17
51429 Bensberg
+49 179 6444041
Nils Henkel steht mit seiner Pure Nature Küche für einen ganz eigenen Stil zu Kochen. Er serviert seinen Gästen eine neue deutsche Küche, die souverän und einfallsreich mit unterschiedlichen Texturen und aromatischen Überraschungen spielt und jahreszeitlichen Kräutern und Gemüsen ganz besondere Aufmerksamkeit widmet. Dabei stehen oft alte Gemüsesorten und wilde Kräuter aus der Region als Hauptdarsteller im Mittelpunkt. Fisch und Fleisch sind bei manchen Gerichten eher eine sinnvolle Begleitung. Besonders deutlich wird Henkels Leidenschaft beim Menü pures Gemüse, wo er komplett auf Fisch und Fleisch verzichtet und man trotzdem nichts vermisst.
Die raffinierten Kreationen gleichen kleinen Kunstwerken, bei denen der Eigengeschmack der erstklassigen Produkte zu jeder Zeit an erster Stelle steht. Nils Henkel möchte seinen Gästen ein Höchstmaß an Qualität sowie puren und unverfälschten Genuss bieten - und das gelingt ihm und seinem Team mit großem Erfolg: Der Gault Millau zeichnete Henkel 2009 zum Koch des Jahres aus. 2010 erschien sein Kochbuch Pure Nature im Fackelträger Verlag und die Leser des Diners Club Magazins wählten ihn zum innovativsten Koch. Im Jahr 2012 kürte ihn das Branchenmagazin RollingPin im Rahmen der Leaders of the Year Awards zum Koch des Jahres. Nils Henkel ist verheiratet und lebt mit seiner Familie in Bensberg. Er ist seit 2006 Mitglied bei den Jeunes Restaurateurs.
Nils Henkel begann seine Ausbildung als Koch 1986 im Romantikhotel Voss-Haus in Eutin. Danach setzte er seine Laufbahn in den Hamburger Restaurants Le Jardin im Raphael Hotel, sowie im Landhaus Scherrer bei Heinz Wehmann und im Il Ristorante fort. Als Souschef ging er ins Münsterland und arbeitete im Valkenhof (Coesfeld) bei Pascal Levallois und in Averbeck´s Giebelhof (Senden). Den finalen Schliff, zunächst als Sous-Chef, holt sich Nils Henkel ab 1997 im Althoff Schlosshotel Lerbach im Restaurant Dieter Müller, wo er 2004 die Position des Küchenchefs sowie Dieter Müllers Stellvertretung übernimmt. 2008 wird er hier alleiniger Küchenchef, 2010 erhält das Restaurant ein komplett neues Design und einen neuen Namen: Restaurant Lerbach, eine neue Ära beginnt. Nils Henkel und sein Team in Küche und Service führen das Traditionshaus in die kulinarische Moderne. Seit dem 1. Januar betreibt die Althoffgruppe das Schlosshotel Lerbach nicht mehr und Nils Henkel wird sich nach einer kreativen Auszeit neuen Aufgaben widmen.