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Roland Huber
Mr
Roland Huber
Michelin Starred Chef

Honoured member

Roland Huber erhält seinen ersten Michelin-Stern
Das Restaurant „Le Ciel by Toni Mörwald" hatte es sich mit Start im Mai 2015 zum Ziel gesetzt, einen Michelin-Stern zu erkochen. Mit großer Freude ist dieses Vorhaben ist nun gelungen. Die Reaktion von Chef-Koch Roland Huber: „Und jetzt gehen wir den Zweiten an!"
Zwei Hauben und ein Michelin-Stern schweben nun über dem Restaurant „im Himmel", das den Gästen einen herrlichen Blick auf die Karlskirche und von der bezaubernden Dachterrasse auch auf das Kunsthistorische Museum frei gibt. Für die kulinarische Leistung ist Roland Huber verantwortlich, der seit Mai 2015 in der Küche des „Le Ciel by Toni Mörwald" federführend den Kochlöffel schwingt.
Der Tag an dem er erfuhr, dass er von Guide Michelin ausgezeichnet wurde, war ein großer Freudentag. „Es ist ein unglaubliches Gefühl, den ersten Michelin-Stern verliehen zu bekommen. Diese Auszeichnung spornt mich an, jetzt noch mehr nach den Sternen zu greifen!" sagt Roland Huber. Und setzt nach: „Jetzt gehen wir den Zweiten an!"
Auch Generaldirektor Horst Mayer war begeistert: „Ich freue mich enorm für Roland Huber und das Team um Restaurantleiter Günter Moser. Die Auszeichnung entspricht der konstant herausragenden Leistung aller Teammitglieder, auf die ich über die Maßen stolz bin. Für die Geschichte des Grand Hotel Wien ist der erste Michelin-Stern ein großer Meilenstein."
Roland Huber, 32, ist kein Unbekannter in der Restaurantszene. Vor seinem Start im „Le Ciel by Toni Mörwald" kochte er unter anderem bei „Mörwald Zur Traube & Kochamt", im Restaurant „Mörwald Kloster UND" in Krems an der Donau, mit Heinz Hanner von Gourmetrestaurant und Hotel „Hanner" in Mayerling sowie im „El Bulli" in Barcelona. Stolz kann er bereits auf einen 1. Platz bei den Jungen Wilden 2008, auf die Teilnahme bei Bocuse d'Or Europe 2010, sowie auf die Verleihung von 3 Hauben von Gault Millau und 94 Punkten von À la Carte blicken. Roland Huber ist außerdem mehrmaliger Gewinner des goldenen Kochlöffel und dem Landescup der Köche im Jahr 2002. Nun hat sich diese Liste ja noch namhaft erweitert.

Seine Küchenlinie ist eine überaus zeitgenössische Gourmet-Küche. Sie ist mehr heimatverbunden als international. Seine Inspiration für Gerichte nimmt Roland Huber oftmals aus der Natur. „Die Natur gibt ja Vieles bereits vor. Aus dem Gegebenen möchte ich Neues machen. Trends sind herzlich willkommen, aber ein Trend alleine reicht nicht. Man muss daraus etwas Eigenes machen. Ich bin froh, dass ich da meinen eigenen Stil gefunden habe."
Dass er viele eigene Ideen hat und einbringt, ist bekannt. Auch, dass das Resultat Spitzenleistungen sind. Die Liebe zum Kochen und sein Talent, dies dem Gast zu vermitteln, stecken in jedem einzelnen Gericht.

Francis Huicq
Mr
Francis Huicq
London Shop Manager - Berry Bros. & Rudd

Honoured member

Native from Burgundy, I have decided to give my career a new orientation in 2002 and to do the best I could to be happy and successful. As the only thing I could think about and had a strong interest was wine, I set myself the objective to do whatever it took to succeed. I enrolled on a professional program at the winegrowing school in Beaune and set myself the goal to live France and to establish myself in London considering the importance of the wine market and to work for a leading wine merchant.
The experience I had accumulated working in vineyards and cellars whilst I was student helped me a lot and following a successful internship at Nicolas UK Ltd, a shop manager position was offered to me. In July 2003, I took over the branch in Blackheath, and started to prove myself with already the clear idea to join Berry Bros & Rudd and passed in the meantime my Advanced Certificate at the WSET.
Since February 2005 I have been working for Berry Bros & Rudd and I must say that all the hard work has paid off as in 2007 I was promoted to Senior Sales Executive and in July 2011 I was promoted London shop Manager of the historic premises at 3 St James’s Street.
The last ten years have gone so fast but I am also glad that during this time I have been able to make my initial goal a reality and I have enjoyed every single minute, day working and living in London, not only this experience has considerably reinforced my skills, knowledge and cemented a strong experience but on the private side I have also improved a lot as a person.
I have no regret, I would like just from now on to see where the next ten years will take me to.

Ernesto Iaccarino
Mr
Ernesto Iaccarino
2 Michelin Starred Chef

Honoured member

My familiy has the tradition of being chefs since 1890, which is when my great grandfather started with a little pension and a restaurant in the village of Sant'Agata sui Due Golfi, on the Sorrento Coast. It is actually in the same place as the Don Alfonso 1890, which is named to celebrate my great grandfather who started the business.

My father took over the restaurant in 1973, and I joined him in 1999. We work together, and over the last fifteen last years, we have opened other restaurants in Macao (China), Marrakech (Maroc), Dubai, and Rome.

Dino Joannides
Mr
Dino Joannides
Food Writer and Entrepeneur

Honoured member

Alongside my career in the TMT & F&B sectors I have found time to become a food writer and cook with a passion for ingredients . I am also very interested in the politics and economics of food/wine. My first food book Semplice : Real Italian Food ; Ingredients and Recipes . Preface , London , 2014 was published by Random House . I am also a member of The Guild of Food Writers.

Andreas Kaiblinger
Mr
Andreas Kaiblinger
Michelin Starred Chef

Honoured member

Name:Andreas Kaiblinger

Geburtstag: 9. August 1969 in Salzburg

Staatsbürgerschaft:Österreich

Wohnhaft: Salzburg Stadt

Schulbildung:

Volksschule

Hauptschule

Abschluss der 3 Jährigen Tourismusschule in Kleßheim

Berufliche Stationen:

Hotel Vier Jahreszeiten, Salzburg

Klaus Fleischharker Pfefferschiff zu Söllheim

Dieter Müller, Schloßhotel Lerbach, Bergisch-Gladbach

Selbstständig mit dem Restaurant Perkeo, in Salzburg

2004 Eröffnung des Restaurant Esszimmer

Hobbies:

meine Kinder Hannah und Lorenz samt Hund Emma

Musik

Fußball

Motorsport

Dieter Koschina
Mr
Dieter Koschina
Executive Chef Vila Joya

Honoured member

Award Winning Chef Dieter Koschina was born in Dornbirn, Austria on May 6th 1962.
After arriving at Vila Joya in 1991, Chef Koschina went on to win Vila Joya their first Michelin Star in 1995 and then the second in 1999. Dieter Koschina and Vila Joya were the only restaurant in Portugal for 13 years to be honored with two Michelin Stars.
Dieter Koschina’s professional recognition comes from Establishments such as:
  • Souvretta House,(1981-1982),
  • Hotel Panoramique, (1982-1983),
  • Hotel Imperial & Bristol(1983-1986),
  • Tantris, (1986-1987),
  • Tristan, (1987-1988),
  • Hilton Vienna Plaza,(1988-1989).
Chef Koschina’s kitchen at Vila Joya has been awarded many accolades, including the prestigious recognition of entering the “The World´s 50 Best Restaurants” list in 2012 and climbing to Nº 22 in 2014. Vila Joya was the first restaurant in Portugal to be ranked among the best 50 and the hotel has just been voted by the World Travel Awards as “Europe’s Best Boutique Hotel 2015”.
What makes Dieter Koschina such a successful chef is a very frequent question that indeed is easy to answer. First of all, it is his talent and his extreme passion for his profession. Second is his inspiration, creativity and the addiction to reach and find the perfect taste. Chef Koschina has led Vila Joya to become one of the best restaurants in Portugal and now in the world, which naturally has had a very strong impact on the success story of Vila Joya. The two-stared chef has changed Vila Joya’s restaurant with his culinary enthusiasm and at the same time Vila Joya and Vila Joya‘s clients have changed Dieter Koschina.
The story of Vila Joya‘s restaurant is written hand in hand between the owing family Jung and Chef Koschina, because primarily one alone would not be there without the other. The achievement of being awarded two stars it is not only about talent or money but also about the guests satisfaction and overall experience.
Chef Koschina always enjoys taking special requests and advises his team “it’s John Wayne Time!” To cook John Wayne style means to open the fridge, have a look what is inside and start cooking dishes that are not on the menu. As Chef Koschina always states, a restaurant without clients is a king without a kingdom. The roots of our success are our clients and our ultimate goal is to full fill their culinary wishes in the best possible way.
Awards:
2014
World's Leading Fine Dining Hotel Restaurant 2014
No. 22 on the World's 50 Best Restaurant List
Europe´s Leading Boutique Hotel 2014
Golden Key - Expresso Magazin "Boa Cama Boa Mesa"
Golden Fork - Expresso Magazin "Boa Cama Boa Mesa"
Gastronomic Award for the International Gourmet Festival by Revista de Vinhos

Oliver alias Ollysan Lange
Mr
Oliver alias Ollysan Lange
Executive Chef - The Magazine

Honoured member

Born into a family passionate about gastronomy, Ollysan found his home in the kitchen at a very young age. While studying art, he realised it was cooking that was his real passion, and so he travelled to learn about the different cuisines of the world. It was then he fell in love with Japan – and dedicated his gastronomic talent to the tastes, techniques and textures of the Japanese kitchen. So successful was he at incorporating the precision and dedication of Japanese cooking into his own European heritage, that he was awarded the name “Ollysan“ by his masters.

In 2004, he supported star chef Mario Lohninger in earning a Michelin star for the world-renowned Frankfurt restaurant Silk. Since 2007, Ollysan’s company, Kokoro, has acted as consultant to internationally-acclaimed restaurants on developing menus, kitchen design and food concepts, all while he has been running restaurants and guest-starring at the international pop-up restaurants created by Pret A Diner.

Ollysan’s cooking is not strictly ‘fusion food’ – instead he is a chef with a talent for exploiting his favourite food experiences from around the world and using the best of what he can find wherever he works to its maximum potential. He brings the philosophy of Japanese cooking into his kitchen – its dedication, respect for the purity of ingredients, balancing of tastes and, most importantly, kokoro (heart and soul) to everything he creates.

Restaurants and awards:

Micro and Silk at the Cocoon Club in Frankfurt am Main 1*

Restaurant Zarges in Frankfurt am Main 1*

Kokoro by Ollysan in Munich

Zenzakan Pan Asian Supperclub in Frankfurt am Main

The Magazine in London

winner of the tv show “restaurant sucht chef” in germany

earned 14 points in gault millau for kokoro by ollysan in munich

very creative sushi and sashimi in guide michelin for zenzakan in frankfurt

cooking around the world with my catering company Kokoro GmbH

Events such as

ATP Madrid

Rolex Golf Masters Augusta

Hahnenkamm Ski race in Kitzbühel

G8 Event at Villa Rothschild Kempinski in Falkenstein

Pret a Diner Berlin, Frankfurt, London, Munich, Monaco, Basel and Zurich

WM Brazil 2014

Glock Horse Performance in Kärnten

Katherine Larsen
Mrs
Katherine Larsen
UK Sommelier of the Year 2014

Honoured member

After graduating from college in Denmark, I entered Copenhagen Hospitality College – graduating from there in 2004. I have worked in one and two star Michelin restaurants in Copenhagen until 2007 when I moved to London. In London I joined the group D&D London (as head sommelier at Pont de la Tour, and later Orrery), in 2013 I joined ZUMA as head sommelier, late 2013 becoming Master Sommelier, and in June 2014 moved to Top Selection Ltd as their Business Development Manager. In June 2014 I also won UK Sommelier of the Year.

Awards:

  • UK Sommelier of the Year 2014
  • Imbibe Personality of the Year ‘Hot Stuff’ Category 2014
  • Master Sommelier, also winning the ‘Grand Siecle’ Trophy for highest exam results 2013
  • UK Young Sommelier of the Year 2013
  • Award for Wine Service ‘Fine Dining’ Category (Academy of Food & Wine Service) 2013
  • Annual Award of Excellence ‘Service’ Category (Academy of Culinary Arts) 2009