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Lindsay Trivers
Mrs
Lindsay Trivers

I’m a beer and wine sommelier and founder of the Tasting Class (if you would link to www.thetastingclass.com it would be appreciated), the first company of its kind in Dubai, focused on evolving drinking culture in Dubai through fun and interactive beer and wine education. My wine professional beverage and hospitality experience spans five continents. I holds qualifications with The Wine & Spirit Education Trust, The Court of Master Sommeliers, Auckland University of Technology, and also studied in Belgium under Master Beer Sommelier, Sofie Vanraflegehm. Above all else, I just enjoy quality food, beverage and service and helping people understand what makes wine and beer great.

Giorgio Trovato
Mr
Giorgio Trovato
Executive Chef and restaurant manager - President FIPPC Italia - Professional Personal Chef Academy Director

… Food is my comunication language ..starting from our tradition I love to mix different culture to give an complete experience to my guest .

Not just simply food but experience for all 5 senses , something to remember after
For this reason as President of Italian Federation Professional Personal Chef ( FIPPC -Federazione Italiana Professional Personal Chef ) in our Academy will try to give to the our student this poin of view : gourmet and Michelin background for unique experience for our guests

Queena Truong
Miss
Queena Truong
Pharmacist

I am a pharmacist by profession, but I have always had a love of good food. Four years ago I created a dinner club with like minded friends and we meet up once a month to share a culinary experience. We try old and new restaurants, traditional and innovative cooking and cuisines from all over the world. There is no discrimination against the type of food we eat and the "class" of food. Street food is often the tastiest food you will find in a country.

I combine my food passion with my love of travel. I have been to the U.S., Europe and many parts of Asia and Australia tasting the range of cuisines they have to offer. I have dined in michelin starred restaurants and eaten off a plastic table in a hawkers market. My enthusiasm for food is the way it brings so many people from all walks of life together. I have seen food bring a group of people so different in many aspects, but they share a passion for spreading the love of food to others.

Coming from Australia, I have had a unique foray into the culinary world. We are quite isolated from other parts of the globe so often create twists on different cuisines according to the ingredients we can source here. I am a strong believer in finding the best produce and treating it with respect, allowing its natural flavours to shine and apply that to my own cooking ethos at home. We have such unique and wonderful produce in Australia and I would love to share it with like minded people across the world.

Martina Tschirner
Martina Tschirner
Chief Editor Slow Food Magazin (Germany), Foodjournalist, Author of Cookbooks

Starting to cook with 11 years I started also to love good food. As a Teenie I was a great recipe-collector, as young adult I began to read cooking magazines and to collect cookbooks. I learned a lot in the magazines and books - and in the first years of the web I began to write about cooking, eating and drinking. In 2000 a got member of the Food Editors Club e.V. - and also member of Slow Food. Several times I was cooking in TV, 2003 my first cookbook about old fashioned vegetables "Schwarzwurzeln, Steckrüben & Pastinaken" was published. Other cookbooks followed, in a cookingschool I gave lessons for some years. In 2006 Slow Food Germany offered me to work as the chief editor of the german Slow Food Magazine (100 pages every 2 months). It is still my job - and in this way I will always be convinced of good, clean & fair food.

Last year I started with "Martinas Storycooking" on facebook where people can post ingredients and then I create a menue. Also I am writing a cookbook together with my son "How to cook only with one arm". Some years ago he had a heavy accident and can't use his right arm for writing and cooking anymore.

Spencer Turer
Spencer Turer
Coffeetaster

Spencer began his coffee career in 1994 as a Barista/Café Manager and first roasted coffee in 1995. His management experience includes coffee quality testing and product development, green coffee sourcing and trading, retail marketing, menu development and barista training. He has traveled to coffee producing countries, touring farms and mills, sourcing the world’s finest coffees.

Spencer is a member of several coffee industry committees including Chairman of the Technical Standards Committee of the Specialty Coffee Association of America, a member of Technical & Regulatory Affairs Committee of the National Coffee Association and the Editorial Advisory Board for ROAST Magazine. He is a founding member of the Roasters Guild and served on the first Executive Council. Spencer is a frequent presenter and instructor at trade conferences, and has published articles on coffee topics in trade and consumer magazines, assisted book authors on coffee industry topics. He is an experienced coffee competition judge including Cup of Excellence, the United States Barista Championship, and the first Q Auction program.

Spencer is a Magna Cum Laude graduate of Johnson & Wales University, earning degrees in Culinary Arts and Foodservice Management. Spencer is Licensed Q Grader, SCAA Certified Lead Instructor. SCAA Certified Golden Cup Technician, Roasters Guild Certified Coffee Roaster, SCAA Certified Coffee Taster and in 2015 received the “Outstanding Contribution to the Association Award” from the Specialty Coffee Association of America.

MANUELA TURINO
Mrs
MANUELA TURINO
Hotel Manager

A strong foundation in the management of family restaurants from an early age in my homeland of Spain.

Food and Beverage Specialities:
Operations development and management, concept creation, interior design coordination/implementation, project management, tenders & build, Hospitality finance, recruitment, market feasibility studies, marketing, large project master-planing, franchising, local and international experience.

ANTE UDOVIČIĆ
Mr
ANTE UDOVIČIĆ
Head Chef

Ante started making his own pizza dough at the tender age of six and knew that one day he’d become a chef. Today, Ante is one of the region’s most acclaimed culinary talents who not only holds a MasterChef certification, but has also trained in the world famous Institute Paul Bocuse in Lyon, France. Ante is a very versatile chef who has experience in many culinary genres, but his passion lies in fine dining and experimenting with new flavours and cooking techniques. Prior to joining the pre-opening team as Paradigma’s Head Chef, Ante, amongst other places, was Executive Chef for Zagreb’s first French restaurant, Les Ponts and Sous Chef at the Kempinski Adriatic.

Miguel Ullibarri
Mr
Miguel Ullibarri
Partner at A Taste of Spain

I'm one of the team members at A Taste of Spain www.atasteofspain.com When I was involved in the international promotion of Ibérico ham, I learned from traditional Ibérico farmers and producers that taste is only part of it, values and passion is what makes any food, wine or dish truly special. These are the intangible aspect that we help our customers experience when they visit Spain with us.