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Thei Zervaki
Thei Zervaki
Food Writer

…Thei Zervaki shares her culinary and travel adventures on the and on her blog She is a regular food and travel contributor for Southern Hospitality Traveler Magazine and whets appetites with cultural tastes for the Flavors of the South section. She has contributed articles for CNN Travel, Harbors Magazine, Adelto, Consumer Search, Cruise Voyant, Odyssey Magazine, Gluten Free & More, Roads & Kingdoms, Golden Crescent, Matadornetwork,,,, and she is a regular radio contributor for the Menu. She is also one of the contributors of the Savoring Gotham book. She recently launched, a culinary thesaurus.

Here is the link to Thei's portfolio:

Thei also reports on food trends for major companies and therefore attends food trade shows in the US and abroad and speaks in conferences. Here is of her latest presenations:

Utopian Appetites: Symposium of Australian Gastronomy, Melbourne, Australia, December 2016

The Poetry of Food: A culinary utopia or a mundane cooking task?

Gastronomy, Culture and the Arts: A Scholarly Exchange of Epic Portions, Toronto, March 2016

The language of Culinary Poetry: From the Hungry Ear to the Poet’s Cuisine of Chile

Farm to Table Conference, New Orleans, August 2015

Trendy and Innovative: Deconstructing Specialty Food Products

Symposia of Greek Gastronomy, Crete, July 2015

a. In her Kitchen: sharing memories from grandmothers around the world

b. Women in culinary poetry

Eat, Write, Retreat Conference, Chicago, June 2015

Food Trends in the Gourmet Market

American Translators Association Annual Conference, Chicago, November 2014:

Sushi, Kimchi and Baklava: Lost and Found in Food Translation

Taste Trekkers Food & Travel Expo, Providence, October 2014:

The Geography of Greek Food: Culinary Traditions of the Cyclades Islands

Thei holds a BA in French and Masters in Linguistics and Translation Studies from a number of European Universities. In the USA, she took cooking classes at the New York Culinary Center and holds the Barsmarts Spirits and Mixology Diploma. She also holds the San Francisco Wine School California Wine Appellation Diploma. She was a judge at the Good Food Awards in 2012 and at the Seattle Chocolate Salon Awards in 2013 and 2014.

Thei lived in, Brussels, Luxembourg, Florida, London and New York. She is currently based in Seattle.

sergio zocchio
sergio zocchio
chef consulting

sou Engenheiro Agronomo, sempre fui apaixonado por tudo a que ao que se relaciona a alimentação, dai a minha opção de educação, em um tempo em que não existiam cursos de gastronomia no brasil, fui proprietário/ gerente geral e chefe executivo da conceituada Pousada Fazenda Vale Encantado/Reserva Ecologica do Vuna de 1998 a 2011, chefe consultor Sables Hotel em Guarulhos, professor Casa Caminho Atibaia, Senac unidades Jundiai e Osasco, Brasil chefe instituto internacional de gastronomia, palestrante e instrutor de cursos na area de atendimento, gestão de restaurantes, hospitalidade, atualmente esta desenvolvendo projeto de serviços de personal chef e buffet, utilizando alta tecnologia em produção, com conceitos como finishig, cook and chill, sou vide.
Rick Zouad
Rick Zouad
Hospitality Professional

Rick Zouad is a hospitality professional with a passion for food and wine. He is currently working at New York City’s Sushi Nakazawa as sommelier which garnered 4 stars from the New York Times within a few months of opening. Since moving to the United States from his hometown of Medhya, Morocco, he has worked for other notable restaurants such as Oga, Lan, 15 East, and 3 Michelin Star Masa.

Stephan Zuber
Stephan Zuber
Owner Du Bonheur

Stephan Zuber comes from Styria in Austria, where he gained experience in his parents' dining pub. His passion led him to well-known Viennese addresses, such as the parade at the Opera, Meinl am Graben, and the Munich Tantris. In the Atelier de Joel Robuchon at Ducasse and Hélène Darroze in Paris, he refined his skills until he finally settled in Berlin, first as a chef in the restaurant Uma (Hotel Adlon) and now as the operator of the Du Bonheur, where he meets his guests at noon and spoils them with savory creations.

The idea and philosophy of D Bonheur:

Du Bonheur (happiness) - When a Frenchman tastes something special, all his senses are captured in that moment, and he exclaims, "Ah, ca c'est du bonheur!"

Give yourself such moments of happiness - in the enjoyment of a zartblättrigen croissant, a fragrant cup of coffee. Or that crowning moment when your teeth break through the crust of a fine macaron and the chocolate cream begins to melt on your tongue...

All products in Du Bonheur are of hand-picked quality. Many products are made fresh in our bakery every day ​​with care and love. Some come from factory farms that operate according to similar principles, and we are confident in their products.

We are committed to the confectioner craft. Enjoyment is our top priority. The decoration, reduced to essentials, is used to prepare a taste sensation. Clear profiles with a maximum of three taste-giving ingredients serve the intelligibility of creation.

We work exclusively with spelt, as it is grown largely without chemical fertilizers and is protected from harmful environmental influences by its husk. This cereal is easily digestible and suitable even for many people with wheat intolerance. The taste and visual difference from wheat in the finished product is hardly recognizable.

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