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Alex Verhoeven
Mr
Alex Verhoeven
Executive Chef Restaurant Fleur de Sel

After being a pretty terrible teenager and shuffling around to a number of schools, I ended up at VTI Spijker, a school for kids that want to become a chef. That’s where I found my peace of mind. Cooking calmed me and gave me the chance to develop a skill.
My first internship was with this really cool young chef. I wanted to be like him, so I started reading a lot of cooking books and worked every day at his restaurant: after school, during school, it didn’t matter.
After I finished school, I did a lot of internships, and I got hooked by a restaurant in Lichtaart called “De Pastorie.” The first year I learned a lot. It’s a hard reality when you start working and realize that you don’t know shit about cooking. The second year we got a Michelin star, and it was a crazy feeling to be part of a team that gets that mythical star. After two years at the Pastorie though, it was time for me to look further, so I took a job at Hof van Cleve.
I liked working there a lot, but after a couple of months I spotted this building for sale on my old route to the Pastorie. A small building, very old and ugly, it was a former bar for men to meet women (read: prostitutes). I saw the potential from day one. So, I got the building and started to make a restaurant from it. In the meantime, I was getting to know my girlfriend. I had worked with her at the Pastorie, but she’d become maître at a Hotel/restaurant at the Ardennes.
I went to work there for two months in the kitchen while I was building the restaurant. To this day, I’m sure that meeting my girlfriend is one of the biggest reasons for our success with the restaurant and me growing up to be a man.
Now we strive for perfection with a young team that all have a passion for the job and for life. Hard work and dedication – that’s all we have in this life to make this work. We all dream about Michelin stars and I’m sure if we keep going this way and try to improve every time, someday it will happen, but on the way, we’re just going to work hard and have a fucking good time.

Thomas A. Vilgis
Mr
Thomas A. Vilgis

Thomas Vilgis studied physics at the University of Ulm, where he also received his PhD in physics. He spent his postdoc time at the Cavendish Laboratory at Cambridge, UK. In 1990 he obtained his venia legendi from the University of Mainz and spent two years as directeur de recherche at the Institute Charles Sadron in Strasbourg during beginning of 1999 and end of 2000. In 1996 he was appointed as professor of theoretical physics at the University of Mainz. His main activities at the Max-Planck-Institute for Polymer Research, Mainz, have been the field of statistical mechanics of polymers and soft matter. Vilgis published about 300 research papers in peer reviewed journals, a monograph on nano composite materials, edited two books on theoretical material science. Since five years Vilgis leads also an experimental ‘soft matter food science’ research group at Max-Planck-Institute for Polymer Research. He also wrote about 10 popular books (in German) on food and cooking, science of food and flavor and aroma pairing. Vilgis is also co-editor of the "Journal Culinaire – culture and science of foods" (in German).

stephane villers
Mr
stephane villers
restaurant manager

…I am a foodie passionate by nature. I have done a catering college in france where i am a fully qualified chef. Me and my partner always try new restaurant and food comcept in LONDON. We do visit markets where you can find the freshest and beautiful ingredients.I cook at home always looking to new ideas and love french classics. Wine is a passion to always looking to try new and innovative wine.

RoDante Vincenzi
Mr
RoDante Vincenzi
Chef & Owner of I Cuoco Errante®

Nel variegato e colorato mondo dei nostri Chef un personaggio a sé è RoDante, Il Cuoco Errante… Primo Cuoco a Domicilio in Italia, fin dal 1990, ha fatto dell’arte culinaria portata nelle case una sua arte… Ed ora Il Cuoco Errante insegna anche impartendo lezioni di cucina sempre… A domicilio!!! Rifugge dalle stelle e dai concorsi, rifugge dalle televisioni che critica aspramente per la grande diseducazione che impartisce con programmi dozzinali e di facile audience, ove i cuochi son messi li per insegnare ad usare i frullatori e predisporre menu con i minuti contati… Ora che il Cuoco Errante è diventato un marchio ed un network di cuochi che lo stesso RoDante forma e instrada nell’arte di cucinare in casa, utilizzando le stoviglie e le attrezzature presenti, quelle di tutti i giorni in una normale famiglia… Non si tratta di catering, ma di preparare pasti o meglio, menù, a casa di chi chiama per ogni tipo di evento… E in tempi di crisi, si cercano sempre soluzioni che possano fare risparmiare o che soddisfino l’ideale di festa delle persone… Il domicilio per RoDante è un accessorio, purché gli consenta di esprimere tecnicamente la propria abilità: cucina dappertutto, è uno chef di terra e di mare (non pochi i contatti che riceve durante il periodo estivo per soddisfare il piacere di clienti naviganti), coordina banqueting e catering senza porre più di tanti limiti agli inviti ma, soprattutto, crede fortemente che il suo mestiere non sia sinonimo di elite perché un pasto indimenticabile – anche solo per una volta – è diritto di tutti. Il suo è un pensiero fatto di “ricette e sensazioni”. Molte ricette sono per lui dogmatiche, cioè inderogabili: perché, sostiene RoDante, spingere sulla creatività per smontare un piatto quando ha già raggiunto il suo apice? Le sensazioni, invece, sono quel bagaglio di percezioni con cui entra a casa d’altri per lasciare il proprio segno. La sua è una cucina intrisa di ricette nate dalla cultura delle geografie in tavola, dedicate al ciclo delle stagioni e arricchite dalla semplicità intesa come purezza. La spesa è il momento di sintesi tra i mille impegni, il gesto forse per lui più sacro. Il Cuoco Errante arriva con la spesa fatta per vostro conto e cucina, apparecchia la tavola con gusto e armonia e serve con professionalità!

Mirko Volkstädt
Mr
Mirko Volkstädt

Mirko Volkstädt was born in Hamburg, Germany. He studied law in Hamburg and Berlin but then devoted himself to the restaurant industry.


Together with Anna Sgroi, he ran restaurant "Sgroi" from 2002 to 2012, as well as the wine and delicatessen shop, "Sgroi Alimentari," in Hamburg St. Georg. In 2013, he and Anna opened the new restaurant, "Anna Sgroi," together in Hamburg Harvestehude, where he has worked as a restaurant manager and sommelier.

German Version:

Mirko Volkstädt, geboren in Hamburg, studierte Rechtswissenschaften in Hamburg und Berlin, widmete sich dann aber doch der Gastronomie.

Zusammen mit Anna Sgroi betrieb er von 2002 bis 2012 deren Restaurant „Sgroi“ sowie das Wein- und Feinkostgeschäft „Sgroi Alimentari“ in Hamburg St. Georg.

2013 eröffneten beide das neue Restaurant „Anna Sgroi“ in Hamburg Harvestehude, in dem er als Restaurantleiter und Sommelier tätig ist.

diana von cranach
Mrs
diana von cranach
owner Puri Ganesha Villas, Bali

In a nutshell - born in the UK, Cordon Bleu trained, degree in Egptology from Heidelberg University. Married and had two
children, started own interior design business. Moved to Bali in 1995, opened Puri Ganesha Villas www.puriganesha.com with
an updated website going on line at the end of this month!) in 1997. Pioneered the raw food movement on the island in 2005 and
published 'Rawfully Good Living Flavours of Southeast Asia' in 2010. Organizes culinary & culural tours all over Southeast Asia, works
as a guest chef for Six Senses Resorts, Como Hotels, Soneva Resorts etc. Working on new vegan cookbook to accompany a new
tour 'Following in Ganesha's Footsteps' with recipes from Nepal, Bangkok, Singapore, Java and Bali to be published in November 2015.

Giovani Vouslevous
Mr
Giovani Vouslevous
Executive Chef

Almira Wagley
Ms
Almira Wagley
Chef & Owner My In House Chef

I am first and entertainer and hostess. That is my angle. After being in business for many years working for other and entertaining on my own, I went to chef school after 9/11 to get to my true soul interest which is to bring people of all cultures and interests together while providing delicious gourmet meals, the best hospitality and to bring people together to have fun!!!

I would say that I prefer to call myself a cultural chef specializing in Middle Easter, Mediteranean, European, American and Regional Latin cuisine.

After owning a Bed and Breakfast in Sedona for 6 years, it isn't the advertising on-line that keeps people coming but the great food, customer service, hospitality, honesty of product and showing your guests that you will work you hardest to make their experience phenomenal.

As I mentioned, although I entertained all my life in New York, Cleveland, San Francisco, etc., I decided to attend chef school after 9/11. After all, life may be short and you might as well really enjoy what you are doing. It is so true that you cannot feel successful and fulfilled if you are not doing what you love.

After selling my Bed & Breakfast in Sedona, I moved to to the Valley of the Sun and volunteer/ed for C-CAP (Career's through Culinary Arts Program) where I am the career mentor for high school culinary students who are competing for scholarships and then interviewing to be matched to a scholarship based on skills, grades, financial ability. It is so rewarding.

This gave me a chance to meet and network with Valley culinary professionals. I am just launching My In-House Chef, a catering, event planning and teaching of cooking and teas in the North Valley of Phoenix. Within 12 months hope to launch an on-line business selling teas spices and culinary products.