Chef Daniel Bolud (French)

Three star Michelin Executive Chef/Owner of several award-winning restaurants around the world, as well as the Feast & Fetes catering company based in New York City. Bolud is considered to be one of America's leading culinary authorities and has received several international accolades, including The James Beard Foundation’s  ‘Outstanding Chef of the Year.’  He is the author of several cookbooks and hosts a TV series called “After Hours with Daniel”.

Chef Gordon Ramsay (Scottish)

Three star Michelin Executive Chef/Owner of several award-winning restaurants worldwide, Ramsay made his name in the UK where he is the only chef to maintain three Michelin stars for ten consecutive years.  His international hit TV series, “Hells Kitchen,” increased his popularity worldwide making him one of the most recognizable chefs in the world.  Ramsay has also authored several bestselling cookbooks.

Chef Jean-Georges Vongerichten (French)

Three star Michelin Executive Chef/Owner of Jean Georges Restaurant at The Trump International Hotel & Tower in New York, NY.  Vongerichten owns several award-winning restaurants in culinary capitals such as New York, Las Vegas, London, Paris and Shanghai.  Jean Georges is one of the only restaurants in New York City to be awarded four stars by The New York Times and three stars from The Michelin Guide. Vongerichten is also the author of four best selling cookbooks.

CHEFS EUROPE

Chef Ferran Adriá (Catalan)

Three star Michelin Executive Chef/Owner of El Buli in Spain (1987-2011). Adriá is considered to be the world's greatest and most creative Chef and ‘The God Father of Molecular Cuisine.’ ;El Buli was consistently booked for years in advance and was known for its famous thirty-course menu. The restaurant became the foundation for a worldwide culinary movement that encouraged dining to be “an experience”, beyond just eating food. Adriá is also the author of several bestselling cookbooks.

Chef Heinz Beck (Bavarian)

Three star Michelin Executive Chef/Owner of La Pergola, the signature restaurant at The Rome Cavalieri, A Waldorf Astoria Hotel, located in Rome, Italy. Since 1994, Beck has made La Pergola the most prestigious restaurant in Rome and it remains to this day the only one in The Eternal City to have three Michelin stars. Beck is also a best selling author of several cookbooks including “L’Ingrediente Segreto” (The Secret Ingredient).

Chef Massimo Bottura (Italian)

Three star Michelin Executive Chef/Owner of Osteria Francescana, located in Modena, Italy. Legendary Chef Alain Ducasse considers Bottura to be one of the best chefs in the world and Osteria Francescana has consistently enjoyed a premier ranking as one of the world’s highest ranked restaurants. Much of the inspiration of Bottura’s food comes from both the art world and from the Emilia-Romagna region of italy.

Tony Cannavacciuolo (Italian)

Two star Michelin Executive Chef of Villa Crespi Ristorante, located in Orta San Giulio, in the heart of Piemont, Italy.  Cannavacciuolo joined Villa Crespi in 1999. Since then, he has attracted numerous international awards to the celebrated restaurant and small boutique hotel.   Cannavacciuolo is considered one of Italy’s top chefs and he specializes in Mediterranean and creative cuisine.

Enrico and Roberto Cerea (Italian)

Three Star Michelin Executive Chefs/Owners of Da Vittorio, located in Brusaporto, Italy (a half hour away from Milan).  This brother-chef team works hand in hand running the family’s Relais &Chateaux restaurant, hotel and spa.  Chicco (Enrico) training included a stint with Chef Ferran Adria in Spain and Bobbo (Roberto) worked under Chef Michel Troisgros at Troisgros in France.

Chef Annie Feolde (French)

Three star Michelin Executive Chef/Owner of Enoteca Pinchiorri, located in Florence, Italy.  Feolde is the first female in Italy to be awarded three MIchelin Stars as well as the only self-taught chef to have received this esteemed honor.  After forty years, Enoteca Pinchiorri, is still enjoying a premier position as one of the highest ranked restaurants in the world.  It’s wine cellar boasts145,000 bottles and 5,000 different brands.

Chef Karlheinz Hauser (German)

One star Michelin Executive Chef/Owner of The KHH Süllberg, a five star hotel and it’s esteemed restaurant, Seven Seas, located just outside of Hamburg, Germany.  Hauser is the recipient of several international awards and accolades.  The legendary Chef Eckart Witzigmann has called him “one of the most exceptional talents in Germany”.  Hauser is also the Culinary Consultant to The Mar-a-Lago Club in Palm Beach, owned by Donald Trump and has been showcased in Lufthansa’s Star Chefs Program.

Michael Hoffmann (German)

One-star Michelin Executive Chef/Owner of Restaurant Margaux, located in Berlin, Germany.  Hoffmann worked as the Sous Chef for legendary restaurant Aubergine in Munich, Germany under the culinary leadership of Eckart Witzigmann and also for other great chef masters such as Lothar Eiermann. With Restaurant Margaux, Hoffmann has developed an independent, self-consistent herb kitchen where he creates avant-guarde vegetarian dishes and fully sustainable cuisine.

Alfonso Iaccarino (Italian)

Two-star-Michelin Executive Chef/Owner of Don Alfonso 1890 restaurant and hotel, located in San’tAgata sui due Golfi, Sorrento, Italy.  Iaccarino’s menu is based on three principles: Mediterranean character, absolute quality in raw materials and modernity.  He and his family works together to offer their guests haute Mediterranean cuisine combined with refined and genuine hospitality. 

Chef Kolja Kleeberg (German)

One star Michelin Executive Chef/Owner of VAU Restaurant, located in Berlin, Germany.  Kleeberg creates French inspired cuisine using regional products and describes his food as “cuisine without attitude”.  Before he began his career as a Chef, Kleeberg was a presenter on morning TV in Germany. 

Chef Otto Koch (German)

One star Michelin Executive Chef/Owner of Restaurant 181, inspired by Otto Koch, located in The Olympic Tower in Munich, Germany. The restaurant revolves 181 meters above ground and has spectacular panoramic views of the city.  Koch offers two different airline-like options for dining: In First Class there is an eight course-Tasting Menu and an in Economy Class, a ‘Sunset Menu’ that is served at dusk.

Chef Anton Mosimann (Swiss)

Two star Michelin Executive Chef/Owner of Mosimann’s, a private dining club, located in London.  Mosimann also owns a culinary school and various other hospitality related enterprises throughout Europe. He has presented television programs in both the UK and Switzerland.  In 2011 Mosimann was the Executive Chef of The Royal Wedding of Prince William and Princess Kate.

Chef Dieter Müller (German)

Three star Michelin Executive Chef of Restaurant Dieter Müller, located aboard the Six Star Yacht MS Europa, a Hapag Lloyd Cruiseline.  Müller is one of the most successful German chefs in history having been voted ‘Best Chef of the Year’ four times by the French restaurant guide “Gault Millau” and the receiver of several other international accolades and awards.   He is also the author of several bestselling cookbooks that have significantly influenced Germany's culinary culture and have made his recipes part of everyday households.

Chef Kotaro Noda (Japanese)

One star Michelin Executive Chef of Magnolia Restaurant at The Grand Hotel Via Veneto, located in Rome, Italy. Kotaro blends creativity, passion and skill that incorporates Mediterranean flavors with Japanese ingredients and techniques.  In 2011 he was invited to be one of the showcased chefs of the AAHS Gala Award Dinner at The Hotel Martinez in Cannes, France.

Michel Roth (French)

Two star Michelin Executive Chef of L’Espandon, at The Ritz Paris, located in Paris, France.  Roth has been bestowed the prestigious Pierre Tattinger International Culinary Prize, the Prix Escoffier, the Meilleur Ouvrier de France and the Bocuse d’Or awards.  He is a master at executing traditional French cuisine and has co-authored “Ritz Paris: Haute Cuisine” with Jean Francois Mesplede, former Director of Michelin Guide France, a cookbook accompanied by beautiful photographs and forwarded by legendary Chef Paul Bocuse.

Beatrice Segoni (Italian)

Executive Chef of the Restaurant Borgo San Jacopo at The Hotel Lungarno (owned by the Salvatore Ferragamo Family,) located in Florence, Italy.  Segoni bases every menu on the purest local ingredients of which she personally selects daily. Her cuisine is described as ‘Tuscan and Italian traditions with a touch of modernity and personality.’

Christian Sinicropi (French)

Two star Michelin Executive Chef of La Palme d’Or at The Hotel Martinez, located in Cannes, France.  Sinicropi has trained with some of the world’s top chefs, including Alain Ducasse in Monaco.  In 2007 he was promoted to his current position to oversee all of the Martinez’s kitchens and the banquet catering for The Cannes Film Festival.  Sinicropi is the author of “Petits Plats Grand Ecran”, a cookbook dedicated to the cinema containing 60 recipes along with his drawings. 

Chef Pedro Subijana (Basques)

Three star Michelin Executive Chef/Owner of Akelare, located in San Sebastián, Spain is one of the leading Basque Chefs.  Akelare is considered one of the best restaurants in the world and consistently enjoys a premier international ranking.  Subijana is also known for his popular TV show, “Kitchen Pedro Subijana”, which has aired more than 1,400 programs since 1992.

Chef Eckart Witzigmann (Austrian)

Three star Michelin Executive Chef/Owner of Aubergine, located in Munich, Germany (1978-1993).  Witzigmann was the first German-speaking Chef to receive three Michelin Stars and in 1989 was awarded ‘Chef of the Century’ by Gault Millau, an honor that only three other chefs in the world have ever received.  He is also the Founder of a prestigious culinary school in Europe and has authored several best selling cookbooks.

USA & CANADA

Wolfgang Ban (Austrian)

One star Michelin Executive Chef/Owner of Seasonal Restaurant & Weinbar, located in New York City.  Ban and his co-Chef/Owner, Eduard Frauneder have created a menu at Seasonal that offers new and modern renditions of the traditional and quite straightforward Austrian cuisine.  Both chefs were trained at the Vienna Culinary Institute and opened the restaurant in 2009.

Chef Greg Brainin (American)

Celebrated Executive Chef/Director of Creative Development for The Jean Georges Culinary Concepts Hospitality Group, based in New York City.  Brainin was trained at the Culinary Institute of America and worked briefly with Chef David Burke and then for seven years with Chef Jean-Georges Vongerichten. In his current position at JG Culinary Concepts, Brainin is responsible for the development of new recipes for various restaurants in the group as well as the development of new restaurant concepts around the world with Chef Jean-Georges Vongerichten.

Chef David Burke (American)

Two star Michelin Executive Chef/Owner of David Burke Townhouse, located in New York City and several other restaurants in the USA. Burke is an artist, entrepreneur, and inventor and one of the leading pioneers in American cooking today.  He was also inducted into the James Beard Foundation’s “Who’s Who of Food and Beverage in America” and the author of two cookbooks. 

Chef Scott Conant (American)

Celebrity Executive Chef/Owner of Scarpetta, located in New York City.  Conant oversees Scott Conant Management/SCM Hospitality whose restaurants are in Miami, Las Vegas and Beverly Hills.  Conant hosts "24 Hour Restaurant Battle” and “Chopped” on The Food Network as well as appears on television programs such as “The Today Show”, Bravo's "Top Chef" and “Good Morning America”.

David Hawksworth (Canadian)

Celebrated Executive Chef/Owner of Hawksworth Restaurant at The Rosewood Hotel Georgia, located in Vancouver, BC.  In 2005 Hawksworth was named Vancouver’s Chef of the Year and in 2008 he was named to Western Living’s ‘Top 40 under 40’, becoming the youngest chef inductee into the British Columbia Restaurant Hall of Fame.

Noel Jones (Irish)

Celebrated Executive Chef/Owner of ON20 Restaurant, located in Hartford, Connecticut.  Jones is considered to be the best chef in The State of Connecticut.  He graduated at the top of his class from culinary school in Ireland and then worked his way up through the ranks to become chef tournant at The Hotel Europe.  Jones was a member of the Panel of Chefs Ireland and in 2005 was inducted into the Les Amis d’Escoffier.

Chef Susur Lee (Hong Kongese)

Celebrated Executive Chef/Owner of award-winning restaurants in Toronto, New York City, Singapore and Washington DC.  Lee has appeared on Iron Chef and several other culinary shows that have aired on The Food Network and is a Bravo TV Top Chef Master.  He is also the Culinary Consultant to the prestigious Tung Lok Group in Singapore.

Chef Jacques Pépin (French)

Internationally recognized Chef/ Television Personality and Celebrated Author.  Pépin co-starred with the legendary Julia Child in the Emmy award winning 1999 PBS television program, “Julia and Jacques Cooking at Home”. In 2004 he received France’s ultimate civilian recognition, the Légion d’honneur.  Pépin is currently the Dean of Special Programs at The French Culinary Institute in New York City.

Chef Walter Potenza (Italian)

Celebrated Executive Chef/Owner of Walter’s Ristorante, located in Providence,Rhode Island.  Potenza has created Walter’s Fine Foods, authored several cookbooks, and in 2009 was the winner of the State of Rhode Island’s ‘Man of The Year’.  He has been featured on several TV channels such as The Food Network, Fox, CBS and NBC.  The show “Flavors & Knowledge”, which aired on ABC TV, won an Emmy for his historical content.

Jean-Jacques Rachou (French)

Former Executive Chef/Owner of La Cote Basque in NYC (1979-2004) and one of the pioneer's of the classic French fine dining scene in Manhattan.  La Cote Basque was known for it's formal style of service and it’s elegant dining room frequented by high society, movie stars, heads of state and royalty.  The restaurant was a tremendous success during the 45 years that it was in business.

Julian Serrano (Spanish)

Two star Michelin Executive Chef of Julian Serrano at The Aria Resort & Casino City Center, located in Las Vegas, Nevada.  Serrano is widely regarded as one of the finest culinary talents in the United States and has been bestowed two James Beard Foundation Awards, in 2002, ‘Best Chef of Southwest’ and in 1998, ‘Best Chef California.’

Chef Cindy Wolf (American)

Celebrated Executive Chef/Owner of The Charleston, located in Baltimore, Maryland.  Wolf is considered to be the best chef in the State of Maryland.  She and her business partner, Tony Foreman, also own Petit Louis Bistro, PAZO and Cinghiale restaurants in and around the city of Baltimore

LATIN AMERICA

Chef Mikel Alonso (Basques)

Celebrated Executive Chef/Owner of Biko, located in México City, México.  Alonso co-owns Biko with Executive Chef Bruno Oteiza, also from the Basque region of Europe.  Biko offers Basque-Mexican fusion cuisine and is consistently ranked as one of the 50 best in the world.

Chef Miguel de Arregui (Argentine)

Celebrated Executive Chef/Owner of Alma Cocina, located in Quito, Ecuador.  Alma Cocina offers a “cocina de autor” type of cuisine that is rooted in the principles of classical cooking, yet also relies on the Chef to interpret the recipe and transform it into something new and personal.  Chef Arregui is known for his creativity and talent to pair beautiful wines with his inspired dishes.  He has studied at Cornell University, The CIA and The Ecole Ritz Escoffier.

Chef Guido Gallia (Peruvian)

Celebrated Chef/Founder/Owner of D'Gallia Culinary Institute, located in Lima, Perú.  D'Gallia Institute is one of the premier culinary schools in Latin America.  The campus has a capacity for 4,000 students, custom made educational kitchens and some of the most modern installations in Perú.  Gallia has been recognized by the Peruvian government for his work in promoting Peruvian Cuisine internationally in countries such as México, Argentina and India.

Teresa Izquierdo (Peruvian)

Chef/Owner of El Rincon Que No Conoces, located in Lima, Perú.  Izquierdo, (1934-2011) is considered to be ‘The Mother of Peruvain Cuisine.’ During her life, she played an integral role in the development of the Criolla influence in Peruvian food.  El Rincon Que No Conoces, the casual style restaurant that she founded in Lima, has been frequented by various Presidents of Perú and is truly loved by everyone in the city.  Izquierdo has also authored several best selling cookbooks.

Toshiro Konishi (Japanese)

Celebrated Chef/Owner of Sushi Bar Toshiro’s, located in Lima, Perú.  Konishi grew up in the kitchen having been born to an established restaurateur in Saito City, Japan.  In 1974 he moved to Perú with Chef Nobuyuki Matsuhisa, founder of Nobu.  Konishi participates in culinary festivals around the world and introduces his innovative cuisine known as “Peruvian Fusion” (a mix of Japanese and Peruvain cuisines).  In 2008 he became the first Japanese chef based in Latin America to receive the Japanese government’s Minister’s Prize from the Ministry of Agriculture, Forestry and Fisheries.

Francis Mallmann (Argentine)

Celebrated Executive Chef/Owner of three restaurants in South America: 1884 Francis Mallmann, located in Mendoza, Argentina, Patagonia Sur, located in Buenos Aires, Argentina and The Hotel & Restaurant Garzón, located in Garzón, Uruguay. Mallmann is one of South America’s most famous Chefs and known for his expertise in cooking with fire and the ‘chapa,’ (a cast-iron griddle also known as a plancha). He was featured on Anthony Bourdain’s Uruguay episode of “No Reservations, Uruguay” and is the author of the cookbook “Seven Fires: Grilling the Argentine Way”.

Chef Tsuyoshi Murakami (Japanese-Brazilian) &
Pedro Miguel Schiaffino (Peruvian)

Celebrated Executive Chef/Owner of Kinoshita Restaurant, located in Sao Paulo, Brazil.  Kinoshita is considered to be the best Japanese restaurant in Sao Paulo.

Celebrated Executive Chef/Owner of Malabar Restaurant, located in Lima, Perú. Schiaffino has earned a name for himself as a researcher and innovator for his use of products from the Peruvian Amazon as he was the first chef to use these ingredients in haute cuisine.

Chef Rafael Osterling (Peruvian)

Celebrated Executive Chef/Owner of Rafael’s Restaurant, located in Lima, Perú.  Osterling is considered by many to be a true culinary artist, is one of the most highly regarded Chefs in South America. His restaurant Rafael’s is consistently ranked number one in Lima and also has a presence in Bogotá, Colombia.

Chef Jorge Rausch (Colombian)

Celebrated Executive Chef/Owner of three restaurants in Latin America: Criterion and Bistronomy Restaurants, located in Bogotá, Colombia and Rausch Restaurant at Esplendor Panama Hotel, located in Panama City, Panama.  Rausch studied cooking in England and worked under some of London’s top Chefs.  In 2003 he opened Criterion with his brother Mark, a Pastry Chef.  The Rausch brothers are hosts of a TV show called ‘Cocineros al Límite” that airs on the Utilisima Network. 

Chef Ramiro Rodriguez Pardo (Spanish)

Former Executive Chef/Owner of some of Buenos Aires’s most chic restaurants.  Pardo currently oversees the Food & Beverage of The Feir’s Park Hotel, located in Buenos Aires, Argentina.  Pardo is one of South America’s most beloved and influential chefs and has hosted culinary TV programs that have aired throughout the continent.

Chef Laurent Troublé (French) – [Far left] &
Chef Bruno Oteiza (Basques) –[Second left] &
Chef Alejandro Heredia (Mexican) – [Third left] &
Chef Martha Chapa Ortiz (Mexican) – [Far right]

Executive Chef/Owner of Chocolates Laurent, L’espirit du chocolat, located in Mexico City, Mexico.  Troublé produces fine chocolate confectionary, bread and exquisite pastries.

Celebrated Executive Chef/Owner of Biko, located in México City, México.  Oteiza co-owns Biko with Executive Chef Mikel Alonso, also from the Basque region of Europe.  Biko offers Basque-Mexican fusion cuisine and is consistently ranked as one of the 50 best in the world.

Former-Executive Chef of Hacienda de los Morales, located in Mexico City, Mexico.  Heredia has been honored by the Academie Nationale de Cuisine de France as ‘The Twentieth Century Mexican Chef’

Executive Chef/Owner of Dulce Patria at Las Alcobas Hotel, located in Mexico City, Mexico.  Chapa is known for her creative and artistic reinterpretation of traditional Mexican cuisine.

Chef Javier Wong (Chinese-Peruvian)

Executive Chef/Owner of Chez Wong, located in Lima, Perú.  Wong is most known for his Asian/Peruvian fusion style flounder ceviche that he prepares on the spot in his ‘open’ kitchen.  There is no sign outside of his three-story house where Chez Wong is located nor does there exist a menu from which to order.  Wong decides what to serve his guests based on his initial observations and mood.  He is both an outstanding ceviche chef and a fantastic showman.