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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!

Lorenza Vitali
Mrs
Lorenza Vitali
Publisher

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.

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