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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.

Josef Walch
Mr
Josef Walch
Owner

…I am 56 years old and in the hotel and restaurantbusiness. I am the owner of the Rote Wand resort www.rotewand.com and also of the Rote Wand Schualhus which includes the Chefs Table in the Rote Wand Schualhus. For this Schualhus i got the Falstaff Gourmet Award as Austrias most innovative restaurateur in 2016 and the Innovation Award from vorarlberg tourism also in 2016. Gault Millau awarded us with the Ambiente Award.As a gourmet i visit all the great restaurants all over the world with focus scandinavia, nyc,sf bay area, singapur, paris and france, london, spain as well as tokio and for sure Austria


Paul Walker
Mr
Paul Walker
Head chef

I am a chef with thirty three years of experience in hotels, restaurants and gastro pubs. My experience in

restaurants includes both fine and casual dining. I also have two years experience of working overseas at the

Four Ways Inn, a fine dining restaurant in Bermuda.

I am someone who is passionate about food and I enjoy seeking out new ideas, techniques and suppliers

with the aim of creating exciting and innovative food that will excite the guest and enhance the overall dining

experience. I am always on the lookout for new flavour combinations and unusual ingredients to help me to

achieve the previously outlined goals. One of my major areas of expertise is in menu development, creation of

new and original dishes and development of new menus

In terms of my Career I am interested in seeking a position at a restaurant that is seriously interested in

offering truly creative and innovative cuisine using the latest Culinary technology such as Sous vide cooking,

food dehydration, juice extraction (for the purpose of using fruit and vegetable juices as an alternative base

for sauces etc.).

Marc Washington
Mr
Marc Washington
Co-Founder, ChefXchange

Good food means so much to me that I quit my job as a fanancier to start a company that brings good food to more people around the world. I started a company called ChefXchange (www.chefxchange.com), that allows people to hire private personal chefs to come to their home to cook for them. We have operations in Dubai, Washington DC, London, Beirut and expansion plans throughout the middle east and europe.

Personally, I grew up hunting and fishing across North America and Canada, and some of the best food I have eaten came as a result. The simplicity of fresh wild seafood and game, is something few people get the chance to truly experience, and appreciate. Knowing the complete cycle from catching a wild fish or shooting a wild bird, and knowing exactly how it is handled from field and stream to your plate, adds a depth and a story to the food, and not surprisingly a richness of flavor that even when left simple can be the most complex taste in the world. That is where my roots lay.

Since then I have had great opportunity to try some of the finest restaurants in the world including El Bulli, before it closed its doors, Mugaritz, where I know Andoni, and other michelin rated establishments such as Kokotxa and others. As well as lesser known restuarants that may not be on the radar of the food paparazzi but are still contenders in producing some of the "best" food in the world.

Food has shaped our existence as a civilisation and it will continue to do so. As someone who loves history and the history of food, it is something profound when you think of the fortunes made hauling new england ice around the world, or the people who were paid in salt (ie. root of the word salary), or the myriad of ways that food has shaped our society. We are currently on the next wave of change as food develops alongside technology into new and ever creative ways. but at its core it is simple exquisite and intimite experience for the eater that can be unparralled when done with thought and care.


Rodney Wedge
Mr
Rodney Wedge

Hello,

My carreer has been in the restaurant industry and I've been fortunate to have worked for & with outstanding chefs. I developed three successful concepts in Atlanta Georgia but sense then have turned my focus to consulting which allows me to stay connected to the industry but offers the freedom to explore.

Since selling my restaurants I've developed a culinary tour concept called Walk on Eire (www.walkoneire.com), which focuses on Ireland's food movement, where I've discovered a wonderful culture and true artisanal approach. This new found venture has spurred an excitment in my life and has driven me to not only seek out U.S. artisans, but to study and practice the art myself. I now have a charcuterie program established, make cheese, bread, pasta, pickles, mustards...

I feel hopelessly in love with the art of hospitality and food production many years ago but it has only been recently that I've begun to appreciate it as a gourmet. I have always had a discriminating taste for food and drink but now it is much more focused on the fundamentals and learning the history while trying to protect the future.

Aggie Wegner
Ms
Aggie Wegner
Academic

I am a foodie and traveller - this combination is what makes the world go around.
Also being an academic my passion is to engage with excellent food for consumption, to research food related topics and to learn about food. Enjoying, appreciating and loving food, good food makes me appreciate nuances and flavours. Living in a multicultural society the food choices we have is amazing and very fulfilling.

David Weiermair
Mr
David Weiermair
Manager

Something about myself:


Love to International Food and culture, because of long cruiseship experience.
I am always looking for restaurant with unexpectet phantasie for food style and präsentation.
Preferntial I visit modern restaurant with a courageous Ideas for Menus, Wines and interieurs.
My unique for a gourmet, is my interrest for the unknown.