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Hannes Tiefenthaler
Mr
Hannes Tiefenthaler

Hannes Tiefenthaler – Visionärer Trendscout mit handwerklichen Wurzeln
Familie – Natur – Sport – Reisen – Fine Dining – und vieles mehr..:)
Als ursprünglich gelernter Bäckermeister habe ich schon früh den Sinn für Handwerkskunst und hochwertigen Zutaten in der elterlichen Demeter-Qualitätsbäckerei entwickelt.
Daraus entstand eine Passion für exquisite Kulinarik und Gourmet-Welten, welche ich gerne als bodenständiger Ästhet und Genussmensch mit anderen teile. Neue kulinarische Kreationen zu entdecken, sind für mich Movens, die ich als Trendscout in Sachen Tischkultur gerne aufsauge und weitergebe, oder kurz und einfach gesagt, willkommen in der Welt des „Sinnlichen Minimalismus“ – weniger ist oft mehr.

Edoardo Tilli
Mr
Edoardo Tilli
Chef

Chef from Italy

Alla Tinn
Miss
Alla Tinn
Russian Food Chef

I am 25 years old and originally from Latvia. I have been living in London for past 6 years. I started experimenting with food 5 years ago in university and enjoyed it so much.


I have started My cooking channel on youtube Allasyummyfood! I specialize in Russian Cuisine covering all of the Eastern Europe Regions and most russian speaking countries. I am also a massive fan of cooking desserts, from healthy to very naughty ones.


Cooking and food is my passion and i would love to meet people with the same mentality, open to new ideas, proposals and suggestions. I love food and hope to share my favorite recipes with you!

Santiago Torrijos
Mr
Santiago Torrijos
Executive Chef

L’Atelier Rodier s’est installé dans le 9ème arrondissement de Paris, rue Rodier, dans le sympathique quartier de la rue des Martyr.

Le restaurant s’adresse au amateurs de gastronomie, de cuisine créative et d’associations originales, dans un cadre simple, épuré et convivial.

Notre salle aux murs argentés et aux tables en bois peut accueillir une quarantaine de convives.

Les cuisines du restaurant sont ouvertes ce qui permet une totale transparence et un réel contact entre les clients et le Chef.

Le Chef Santiago Torrijos a fait ses armes chez Robuchon, au Westminster, au Bristol, au Plaza Athénée puis chez Guy Martin.

Fort d’un parcours exceptionnel et d’une formation solide, il quitte Guy Martin pour ouvrir son propre restaurant. Santiago Torrijos réalise une cuisine toujours plus innovante et originale.

Fier de ses origines colombiennes, il met un point d’honneur à ce que figure dans sa cuisine les saveurs de son pays, notamment l'acidité, tout en revisitant la gastronomie française.

A l'Atelier Rodier, plus de 80% des produits utilisés sont d'origine biologique. Le Chef propose une nouvelle carte tous les mois et chaque semaine un nouveau produit et mis en valeur dans d’une recette inédite.

C O N T A C T

Atelier Rodier
17 rue Rodier
 Paris,
75009 France
Tél: 09.67.19.94.90
web: http://www.latelier-rodier.com
Mail: atelier.rodier@gmail.com

SANTIAGO TORRIJOS
Mr
SANTIAGO TORRIJOS
17 RUE RODIER

Bruno Toso
Mr
Bruno Toso
Corporate Chef

My name is Bruno Toso, I´ve studied Culinary Arts at Le Cordon Bleu Peru 15 years ago, I´m a good food lover, specialy the one that´s been done with sustainability, lookin always for the development of the local comunities production, I live in the DR, I´m in charge of the R/D office for a worldwide frozen food suplier, developing new markets and opportunities for the caribe area.
I work with all the Chefs in the area, training thier people on the basics of frozen food handling and the different aplications for our products.
I wish I can be part of this select gruop of Gourmands and Gourmets, so I can learn more and be in contact with diferent collegs around the world.

Thanks for the oportunity.

Best Regards,

Bruno Toso

Brian Toung
Mr
Brian Toung
Owner

…I have been doing all the shopping and cooking for my family of 5 for 30 years. I am an FL BBQ ASSN Master Judge having judged nearly 30 contests in the last 5 years, and also became a certified KCBS BBQ judge and Steak Cookoff Assn. Judge. I am judging hopefully at the world food championships in the fall at Orange Beach. I love to experiment with new flavors and recipes and sauses, and I am a habitual food network viewer, Master Chef, Hells Kitchen, Chopped, Beat Bob Flay, Iron Chef, Next Food Network Star, Diners and Drive ins, Man v. Food, you name it. Also have trained at CIA in Napa and Cordon Bleau in Orlando. I also have a PhD in Holilstic Natural Health and Holistic Sports nutrition. Just an all around amateur foodie.

Kwong Tran
Mr
Kwong Tran
Chef & food enthusiast

Origin from vietnam, born in 1981 in Hong-Kong, living in swizterland since 1982 and naturalized now, i speak french, cantonese and english and a little deutsch. I m a former building drawer, then informatician and now a cook.

I love food, maybe a bit too much, going to spend over few thousands francs at the most craziest month, my favorite restaurants are japanese and french, italian, chinese or vietnamese, i lalso ike to go to the "expensive" gastronomy, haute cuisine but i dont like very much the too luxurious one, especially when we need to wear smoking, etc.

I have a blog www.foodaholic.ch about me going in restaurants. I m also head chef at www.kazoku.ch , a sushi bar and eurasian kitchen.