Private Chef

Jun Lee

With the reputation for creative & daring ideas, Chef Jun Lee stands at the forefront of modern cuisine. After obtaining a degree in culinary arts in Korea, Lee started training in the kitchen of Canadian chef Susur Lee & later moved to NYC to study in the CIA. He launched his professional career under Chef Thomas Keller & Lincoln Ristorante.

Lee introduced the first-ever pop-up restaurant in Korea in 2011 & successfully hosted 7 different pop- ups over the course of 2 years. SOIGNE, which debuted in 2013, has offered tasting menus that change entirely every three months along a theme. Now serving its 24th edition, SOIGNE is still the only eatery that provides a theatrical dining experience in Korea. He & his other restaurants are known for thought-provoking, yet timeless ideas as well as initiating new trends in the dining scene.

Gabriel Kreuther

Raised on his family’s farm in a small village north of Strasbourg, Gabriel Kreuther was always surrounded by the fresh local produce & seasonal game of his native Alsace. Kreuther attended Strasbourg’s École Hôtelière, maintained his summer job at his uncle’s, & received a sanctioned four year apprenticeship. Posts at Michelin- starred restaurants in France & Switzerland led Kreuther to develop a mastery of French cooking, using native herbs, plants, & other ingredients, to enhance the native flavors of the dish.

Chef Gabriel worked at the iconic La Caravelle, & then as chef de cuisine to Jean-Georges Vongerichten, and then eventually moved on to his first solo venture at Atelier in The Ritz-Carlton New York, Central Park. As head chef he received accolades from every major New York area food critic and major food and wine publication.

Alberto Landgraf

Brazilian head chef of restaurant Epice, Alberto Landgraf, is one of the young leading chefs in Brazil. His naturalist Brazilian cooking focuses on vegetables, it relies on sourcing the best ingredients and enhancing its authentic flavours through modern and traditional techniques.

Since its opening in April 2011, Epice restaurant has been widely celebrated for its daring selection, its strong focus on local fresh ingredients and unique cooking style. 5 years later, after running the acclaimed restaurant that has gained the prestigious Michelin Star, Chef Alberto opened Oteque that also quickly became a dynamic hub for foodies in Rio de Janeiro.

Andrew Zimmerman

Guided by bold flavors, classic techniques & curiosity, Andrew Zimmerman’s culinary perspective makes him an industry leader. In his 20s, while following a life-longdream to become a musician, Chef Zimmerman supported himself by working in restaurants in New York. He then realized his passion for cooking & enrolled in the French Culinary Institute inNYC.

Zimmerman serves as the Executive Chef at nationally acclaimed Sepia at Chicago’s West Loop. Since taking the lead at Sepia in 2009, Zimmerman has garnered international attention for his inventive cuisine, earning the restaurant a Michelin star every year since 2011.

In 2017, Zimmerman & Emmanuel Nony opened Proxi, which gave Zimmerman a chance to experiment with new techniques & flavour profiles as the contemporary American restaurant pulls inspiration from global street food.

Brad Carter

Chef Brad Carter didn’t take the normal route other successful chefs take. There were no stages in Michelin- starred kitchens, no mentors holding his hand and showing him the ropes. He did the hard way, self-taught, rolling with the punches and bouncing back off the ropes.

Brad’s menus at Birmingham’s Carters of Moseley evolve on a daily basis and are developed by following the natural rhythms of the season, led by the ingredients available to him and inspired by the producers who work the British landscape. He aims to treat them with the upmost respect and admiration by limiting waste with a strong nose to tail dining ethos.

His overall philosophy is to be an immersive expression of British terroir within the moment. A meticulous obsession with British produce that earned his restaurant a Michelin Star when he was just 31.

Jonathan Benno

Chef Jonathan Benno’s career spans more than three decades working in and running some of the world’s most celebrated kitchens, including Per Se and Lincoln Ristorante. After discovering the landmark hotel The Evelyn, which dates back to 1905, he saw a unique opportunity to build his first eponymous fine-dining restaurant in the storied space. The cuisine reflects the breadth of Chef Benno's culinary experience, showcasing classic French technique and contemporary Italian cooking, as well as broadening horizons to explore the coastal Mediterranean.

The cuisine at BENNO focuses on the area where Northern Italy and Southern France meet at Liguria and Provence, while highlighting additional regions along the Mediterranean coast.

Rishi Naleendra

Rishi Naleendra is the first Sri Lankan Chef to attain a Michelin status when the restaurant received the coveted star on Michelin Guide Singapore in 2017. He moved to Melbourne when he was 18 years old and began his culinary career at the age of 22 at Taxi Dining Room.

Three and a half years later, Rishi relocated to Sydney where he was offered to work as a Chef de Partie at the famed Tetsuya’s under the renowned Chef Tetsuya Wakuda. He later worked at Yellow by Brent Savage as a pastry chef. Rishi moved to Singapore in 2015 to head the now-defunct Maca. After three fruitful years, the restaurant Cheek by Jowl concluded its final chapter and made way for its sexier sibling, Cheek Bistro. It focuses on fresh, eclectic flavours of Australian cuisine combined with bistro cooking that have received numerous accolades in Singapore.

Soo Ahn

Since 2012, Take a Chef has connected thousands of local chefs and guests in over 100 countries, through private chef experiences at home.

Now, we are thrilled to invite some of the best Michelin-starred chefs to your kitchen through a series of interactive online experiences. Learn how to cook some of their emblematic dishes and allow the chefs to guide you through their craft. On this experience, we are excited to present to you Chef Soo Ahn.

Chef Ahn believes that food, at its best, is a culinary adventure. Following experiences in Texas, Korea, California, Washington D.C., Ahn settled in Illinois, where his passion has become to create dishes that not only stand out on their own, but also reflect his culinary adventures while pushing boundaries and offering unique concepts.

Pascal Aussignac

Chef Pascal Aussignac hails from Toulouse in South West France, where foie gras, duck, good wines and Armagnac are the order of the day.

He trained with French master Chefs Gerard Vie, Alain Dutournier, and Guy Savoy. His love of food, innovation, and obsessive attention to the finer details has been delighting foodies & critics in London since 1998. Michelin- starred chef and restaurateur, he cooks in and oversees - in close collaboration with his business partner Vincent Labeyrie – a number of award-winning restaurants and bars in London; all with a slightly different culinary theme but celebrating the food of France and of his beloved homeland of Gascony.