I started cooking with Anton Mosimann some 26 years ago, after leaving Buckingham palace and joining the Dorchester Hotel, where he had just been appointed to replace the great Eugene Kaufler as chef de cuisine and all at the tender age of 28!
At the age of twenty-four Jonnie Boer took on the position of chef at the Restaurant De Librije. A few years later Jonnie and his wife Thérèse bought the restaurant and soon after they received their first Michelin star. Four years ago the restaurant received its second star making Jonnie at 33 the youngest two star Michelin chef in Holland.
The
Chapel was built 1881 - 1885 by Mr. Jenner, owner of the
adjoining mill. It closed October, 1971 after 90 years
or worship. Now the revived church is the host for Rural
England's level headed approach to organic and sustainable
food.
Chef Rick Bayless on Paul Kahan..... I worked with Paul Kahan for several years and was always inpressed with his vision - even more than his cooking skill, which was always excellent.
German Chef Rainer Zinngrebe's career has taken him through
out Asia. Prior to opening what is touted as Singapore's six
star hotel, The Fullerton, chef Zinngrebe experienced the
cultures and cuisine of Malaysia (Kuala Lumpur, Mandarin Oriental)
and Thailand (Sheraton Bangkok, Grande Sukumvit Hotel). Chef
Zinngrebe took on each project as the pre-opening chef.
Andrea is no stranger to Japan. After leaving his native Italy in the early ninties he spent two seasons in Nagano at the Hotel Grand Phenix, a Japanese, boutique mountain resort designed for the Olympic games.
Barak Hirschowitz started working in the kitchen's of New York when he was sixteen. After completing his degree at Johnson and Wales Barak headed to South Africa working at the Dock Road complex. After a couple of swift promotions Barak found himself running the kitchen and quickly made a name for himself in Cape Town as the food progressed.
