3 Michelin Starred Chef
Thomas Bühner has been one of Germany’s top chefs for more than twenty years. Born in Riesenbeck (North Rhine-Westphalia) in 1962 to a housewife and a commercial clerk, his first experiences of the restaurant trade came in his grandparents’ pub where there was always a slice of freshly baked mixed-grain bread spread with butter and topped with Westphalian ham waiting for him as he came through the door and where he would fall asleep in the evening to the chatter of customers and the sound of people clattering around in the kitchen. Nevertheless, it was a long time before the young Bühner knew what he wanted to do when he left school. While his twin brother decided to become a joiner, the results of an aptitude test at the local job centre suggested that Thomas was best suited to being either a cook, a baker or a farmer. He settled on becoming a cook, and even at that early stage he informed his parents that “if I’m going to be a cook then I’m going to be a good one”, a principle to which he remains true to this day. He trained as a chef at the Schweizer Haus in Paderborn, and this was followed by stints at the Düsseldorf Hilton under Günter Scherrer, the Landhaus Scherrer in Hamburg, the Grand Cru Restaurant in Lippstadt and the Restaurant Jörg Müller in Westerland on the island of Sylt.
Then, in 1989, Bühner moved to Baiersbronn to take up a post as Chef de Partie at Harald Wohlfahrt’s Schwarzwaldstube. He sees this as a key moment in his career, since in addition to the discipline and consistency that are essential for any successful chef, Bühner was particularly intrigued by the down-to-earth attitude and humaneness that Wohlfahrt showed towards the people who worked for him on a daily basis. He couldn’t have been better prepared to take up the position of Chef at the La Table Restaurant in Dortmund in 1991 where he gained his first Michelin star five years later, followed by a second one in 1998. In 2001, Bühner scooped the Gault Millau “Rising Star of the Year” award and was voted “Chef of the Year” just five years later. Together with Thayarni Kanagaratnam he has been running Restaurant la vie in Osnabrück since April 2006. In 2009, Thomas Bühner received the accolade of becoming a Relais & Chateaux “Grand Chef”, while the la vie was granted membership of “Les Grandes Tables du Monde” at the beginning of 2010. In 2012, Thomas Buehner was awarded with his 3rd Michelin Star and his now one of only ten German chefs who has three stars.
Date of Birth: April 13, 1962
Place of Birth: Riesenbeck, Germany
1979 – 1982 Trained cook at Kurt Pfeiffer in Schweizer Haus, Paderborn
1983 - 1984 Günter Scherrer, Hilton Hotel Düsseldorf
1984 – 1985 Landhaus Scherrer, Heinz Wehmann, Hamburg
1985 Grand Cru, Johannes Meyer, Lippstadt
1986 Ramada Hotel, Hamburg
1987 Il Ristorante, Uwe Witzke, Hamburg
1988 Restaurant Jörg Müller, Westerland/Sylt
1989 Chef de Partie at Schwarzwaldstube, Harald Wohlfahrt, Baiersbronn
1991 – 2006 Chef de Cuisine at Restaurant La Table, Dortmund-Hohensyburg
since April 2006 Managing Director at Restaurant La Vie, Osnabrück
Philosophy: Happy cows give more milk
Memberships: Relais & Châteaux Les Grandes Tables du Monde
1996 1st Michelin Star
1998 2nd Michelin Star
2001 Newcomer of the Year, Gault Millau
2004 Chef of the Year, Aral Schlemmer Atlas
2004 Chef of the Year, Bertelsmann Restaurant und Hotel Guide
2006 Chef of the Year, Gault Millau
2006 Restaurant of the Year , Der Feinschmecker
2009 Member Relais & Chateaux, le Grand Chef
3rd Michelin Star
19 points in Gault Millau
4,5 of 5 F’s in Feinschmecker
10 from 10 pans in Gusto
5 from 5 stars at Varta
Chefredakteur und Geschäftsführer des Wein- und Gourmetmagazins „Falstaff“,
Klaus Buttenhauser (47), der langjährige Chefredakteur und Geschäftsführer des Wein- und Gourmetmagazins „Falstaff“, gründete 2013 mit den österreichischen Top-Chefs Thomas Dorfer, Andreas Döllerer und Heinz Reitbauer den Koch.Campus in Wien, Österreich.
Der Koch.Campus setzt sich zum Ziel Österreich international als Gourmet-Destination eigenständig und zeitgemäß zu positionieren. In Österreich liegt das Hauptaugenmerk auf der Weiterentwicklung der österreichischen Küche.
José Antonio Campoviejo
Michelin Starred Chef
With one Michelin star, some people say José Antonio Campoviejo is a mad genius, it might be for his messy hair, for his emotion when he cooks and talks about cooking or for his endless inquisitiveness. Self-taught by the cooking fire, he has developed the passion born when at the military service in charge of feeding his colleagues, he couldn’t stop reading cooking books and magazines.
Chicken filled with oyster, Cabrales cheese and baked apple with white chocolate bonbon, razor-shells soup with sea urchin and algae, or pickled “xarda” fish with citrics and garlic leaf are the result of many years of passionate cooking. José Antonio Campoviejo is a fervent advocate of natural and eco products, and proximity. And he moves his dishes to Asturias, in search of the taste memory.
He has been awarded with multiple awards and recognitions such as la Caldereta de Don Calixto, el Cucharón de la Buena Mesa de la Mar, el Premio de la Crítica and has been knighted Caballero de la Orden del Sabadiego, de la Cofradía Amigos de los Nabos, and Amigos del Queso y de los Amigos del Gochu Asturcelta, among others.
Owner of Château Cordeillan-Bages Château Lynch-Bages
Born and raised in Pauillac, Jean-Michel Cazes obtained a MS degree in engineering from the Ecole Nationale Supérieure des Mines de Paris in 1959. He then spent a year in the United States at the University of Texas (1959-1960), specializing in petroleum engineering and geology. After two years of service in the French Air Force, he joined IBM-France in Paris in 1962 and spent 12 years with the company. In 1973, Cazes returned to his hometown of Pauillac to help his father, André, with the family insurance agency and wine business.
With his family, Cazes conducted a major renovation program at their two vineyards: Château Lynch-Bages and Château Les Ormes de Pez which were at that time in rather poor condition. Over nearly 20 years, the renovations saw new cellars built on the properties and the construction of modern fermentation and bottling facilities. As a result of these efforts, the quality of the wines greatly improved. Lynch-Bages is now one of the most sought after Crus Classés of the Medoc region.
In addition to the original two vineyards, Jean-Michel Cazes and his family also own Chateau Villa Bel Air (Graves) near the city of Bordeaux. They have expanded in other wine regions of France with l’Ostal Cazes in the Languedoc and Domaine des Sénéchaux in Chateauneuf-du-Pape, as well as in vineyards in Portugal (Quinta do Meco) in partnership with the Douro-based Roquette family of Quinta do Crasto. Jean-Michel Cazes and his wines have won numerous awards over the last 30 years.
In 2003, Jean-Michel Cazes created Château Cordeillan-Bages, a “Relais & Chateaux” chain hotel and a restaurant, featuring chef Jean-Luc Rocha, who was awarded two Michelin stars. In 2003, he undertook a complete renovation of the village of Bages, adjacent to the Lynch-Bages estate, establishing a brasserie-style restaurant (Café Lavinal), a traditional bakery and grocery store (Comptoir d’Andréa), a butcher shop (Boucherie de Bages), an upscale gift and wine store (Bages’ Bazaar), the Cordeillan-Bages cooking school and a wine school named “Cercle Lynch-Bages”. VINIV, a custom crush facility that offers hobby vignerons the chance to make their own wine in a top-quality winemaking environment is also located in the village. As a result, Bages has become a destination that attracts fine wine and food lovers the world over.
Travelling in France and abroad, Jean-Michel Cazes has been for many years doing his best to promote the image of the region, thus gaining recognition as one of the best ambassadors of the wines of Bordeaux. He has consistently been active in opening his cellars to visitors
He was awarded the highest French distinction, Chevalier de la Légion d’Honneur, in 2002.
Married to Maria-Thereza, they have four children (three daughters and one son), five grand-daughters and one grandson.
C.E.O Image and Marketing Director at Chiarini Culinary Consultants - Restaurant Owner.
Anna Kinga Chiarini, née Jarosławska, was born on August 15, 1984 in Słupsk, Poland. In 2003, at the age of 19, she moved to Hamburg, Germany, to study Media and Italian Literature at the University of Hamburg.
During her studies she received various scholarships (for example in 2007 she studied Film and Italian Literature at the Università degli Studi di Genova) that allowed expanding her knowledge, language skills and intercultural communication.
She accomplished the University of Hamburg in 2012 earning two Master Degrees in Media and Italian Literature.
During her studies in Hamburg Anna Kinga Chiarini built additionally her career and gained professional experience in restaurant business acquiring the skills in the front of the house from Italian Barista to Restaurant Manager.
Since May 2009 she has been, together with her husband Chef Gianfranco Chiarini, performing her role as C.E.O as well as the Image and Marketing Director of Chiarini Culinary Consultants, in all campaigns related to the Chef and their businesses globally.
• Development and Management of Corporate Image and New Culinary Concept Images
• Development and implementation of marketing plans and projects for new and existing projects
• Conducting market research to determine market requirements for existing and future activities
• Managing the productivity of the marketing plans and projects for the chef and the company
• Developing pricing strategy and all legal contractual matters for the chef, including schedules and culinary tour activities around the globe
• Liaisons with media and advertising
• Management and cross-functional activities of events, recruitments, task-force, trend scouting and multinational enterprises support, throughout our international chef’s network with 17.000+ culinary professionals in all the six continents.
In November and December 2012 she joined her husband in their culinary expedition to Ecuador and Colombia, during which they finalized the last book of the trilogy The Ruby and organized a culinary expedition to the Amazon Region of Ecuador. This South American expedition was dedicated to the investigation, research and development in what could be the newest discovery of Amazonian and Andino raw products and ingredients unknown yet to the culinary global arena.
Currently Anna Chiarini and her Husband/Business Partner, Michelin Starred Chef. Gianfranco Chiarini are finishing the Pre-opening stage of Chiarini @ Podewils Boutique Hotel. A Restaurant Concept that blends Modernistic Italian Cuisine and Traditional Polish Regional Ingredients. Soon to open in early 2014 and already on the sight of the International guides will host at the highest profile only 24 lucky guests per evening in an exquisite 1800's atmosphere located in the Podewils Boutique Hotel, winner of many National and International Hospitality Awards.
Gianfranco Chiarini / Michelin Starred Chef
CEO/Executive Chef @ Chiarini Culinary Consultants - R&D, Culinary & Hospitality Senior Consultant - Restaurant Owner.
Corporate Executive & Michelin Starred Celebrity Chef Gianfranco Chiarini, has earned the title of the most diverse chef globally. His activities range from, Michelin Restaurants, Super Deluxe Hotels, R&D for the Retail, TV Personality, Book Writer, Restaurateur, Global Consultant and possesses the biggest network of culinary professionals globally with 17.000+ chefs on his private network at his disposal.
From Italian origins he grew up between Italy, Venezuela and the U.S. He joined the Instituto de Alta Gastronomia de Caracas in the early 90s, from where he graduated as an International Chef.
Later, returned to the United States and graduated with a master’s degree from the Pittsburgh Culinary Institute. In Paris, France, he attended the Cordon Bleu, earning Le Grand Diplome Culinaire. Finally in Italy he earned the honorable membership of Executive Chefs of La Gran Accademia della Cucina Italiana. He has worked and trained to Michelin standards under great chefs in Italy and France.
He has been directly involved in the management, menu designing, prototype and product development, as well as the opening, of luxury Hotels, Culinary Centers and many restaurants in the U.S.A., Venezuela, the Caribbean, Ireland, Germany, Austria, Italy, Netherlands, France, Spain, Portugal, Czech Republic, Kuwait, Oman, Bahrain, Lebanon, Qatar, Dubai, Jordan, Egypt, South Africa, Indonesia, Ethiopia, Turkey, Hong Kong, Bahamas, India and Poland.
Selected as best chef in the Persian Gulf 2005 & 2006, by the acclaimed "Chaine des Rotisseurs" for their gala dinners.
Chef Chiarini has served personalities such as: His Highness Sheikh Jaber Al-Ahmad Al-Jaber Al-Sabah, AMIR of Kuwait (*1926+2006), U.S President Jimmy Carter and his wife, The Presidents of the African Union, Princess Amira al-Taweel and her husband the Saudi prince Al-Waleed bin Talal. Sheikh Hamad bin Khalifa Al-Thani Emir from Qatar, Turkish President Abdullah Gül, Vice President of Iraq Adil Abdul-Mahdi, the Queen of England and many more.
Currently Chef Chiarini and his Wife/Business Partner, Anna Chiarini are finishing the Pre-opening stage of Chiarini @ Podewils Boutique Hotel. A Restaurant Concept that blends Modernistic Italian Cuisine and Traditional Polish Regional Ingredients. Soon to open in early 2014 and already on the sight of the International guides will host at the highest profile only 24 lucky guests per evening in an exquisite 1800's athmosphere located in the Podewils Boutique Hotel, winner of many National and International Hospitality Awards.
For more information on the chef; click on this Wikipedia article: http://en.wikipedia.org/wiki/Gianfranco_Chiarini
Managing Director, Enologist presso Altadonna s.r.l.
Niccolò, the second generation of oenologists in the Chioccioli family, carries the
Libero professionista Vino e liquori
Stefano Chioccioli, an authoritative oenologist and agronomist of international renown, has worked with the most prestigious companies for more than 25 years. His wines have been awarded numerous prizes and recognitions, including more than 70 "Tre Bicchieri" (Three glasses, the maximum rating) in the Gambero Rosso guide to wines, and countless point scores of 92+ in magazines about wine such as Wine Spectator, Wine Enthusiast, Wine Advocate and Decanter, finally arriving at being given 100/100 by both Robert Parker and Wine Spectator. He is a member of numerous organisations dedicated to vine-growing and oenology, and serves on various tasting commissions. For some years now he has provided consultation to Altadonna, for which, together with his son Niccolò, he created the well-known Collezione of single varietal wines and the prestigious DOCG line.