Experience a Michelin-Star Masterclass
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Born in Mexico, chef Roberto Ruiz is the first Mexican chef to be awarded a Michelin star in Europe.
His passion began at a very young age when he watched his mother cook. It was there that he realized that gastronomy was what he would be doing for the rest of his life. At an early age, he began working as a dishwasher and later as a cook in his favorite meat restaurant, Angus Butcher House, where he deepened his knowledge of gastronomy. Little by little, he was promoted, to the point where he had the opportunity to travel to Madrid for a 3 month gastronomic project that ended up being only the beginning of his success in the old continent.
With just over 10 years living in Madrid, chef Roberto Ruiz has five restaurants in three countries, including Punto MX in Madrid.
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.
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.
Gaetano Trovato grew up on the island of Sicily, surrounded by his family’s farms in Sicily and Tuscany. His passion for food was evident even in adolescence, his talent & creativity spurred him to cook professionally. Starting his career as an apprentice in Saint-Moritz in Switzerland, he went on to work at Locanda dell’Angelo in Ameglia in Italy, training under Angelo Paracucchi, then with Roger Vergé at Le Moulin de Mougins in Paris, & lastly with the legendary pastry chef, Gaston Lenôtre.
In 1982 he returned to Tuscany, to the town of Colle di Val d’Elsa and opened Arnolfo Ristorante, together with his mother & his sister. His brother Giovanni joined the restaurant in 1989; all three siblings continue to work together at the restaurant today. Aged at just twenty- five years old, Gaetano Trovato was awarded the prestigious Michelin star.
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.
Chef Diego Guerrero is considered to be one of the most important representatives of the Spanish contemporary culinary scene. The chef, born in Vitoria in 1975, had first dreamed of becoming a journalist, however it shifted to being an artist, then finally, a chef. Although his parents urged him not to pursue gastronomy, his culinary dreams remained.
He had then trained in some of the best restaurants in the world such as Martín Berasategui's headquarters in Lasarte. Eventually, Diego opened the DSTAgE restaurant in Madrid which indefinitely marked an evolution in his professional career.
It became a personal conception of a contemporary haute cuisine restaurant where true luxury resides in the delicate yet rustic nature of combining quality ingredients. The gastronomic space has earned two Michelin stars, since its opening in 2014.
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.
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.
At the forefront of Spanish gastronomy, Paco Morales comes from a family dedicated to the hotel industry, from which he inherits a love of craftsmanship and trade.
At just over 20 years of age, he made his debut under Andoni Luis Aduriz in Mugaritz** (Rentería). When he was 23, he moved to Cala Montjoi (Girona) to lead the elBulli's lukewarm starters. After that, he went on to Madrid and Bocairente (Valencia), where he got his first Michelin star.
His great project, NOOR, opened its doors on March 17th, 2016, a gastro cultural project in which Andalusian cuisine is reinterpreted. With two Michelin stars in just over three years, and the practically unanimous support of customers and critics, the restaurant continues to surprise and fascinate diners around the world.
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 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.
Born in 1982, Chef Giuseppe attended scientific high school that led him to study computer engineering. However, in 2007, he chose to follow his true passion (something that he has been doing since he was 6), attended culinary school & pursued a career behind the stove!
After which, he opened a restaurant in Castelvenere, which already bore the name "Krèsios". Shortly thereafter, a specialty delicatessen shop (Krèsios Bottega, in Telese Terme) was inaugurated. In 2011 the two projects were merged & moved under one roof, that of a family farm, just outside Telese. In 2012, he was voted “Best Young Chef” by Le Guide de L’Espresso and in 2013, joined Jeunes Restaurateurs d’Europe (JRE), followed by winning the “San Pellegrino Cooking Cup”. In the same year, the current Krèsios, a superb gourmet restaurant, received its first Michelin star.
Brazilian born chef Edson Yamashita, head chef of the renowned Ryo Gastronomia restaurant in Sao Paulo is one of the leading chefs in Japanese cuisine in Brazil. Chef Edson has been exposed to Japanese gastronomy, following his family’s footsteps by working at his uncle’s Japanese restaurant Shinzushi since very young age.
At age 15, chef Edson moved to Japan where he continued his culinary career and learned the philosophy of master Sawamoto, a legendary icon of the Kampachi Sushi School. After eight years of studying and working in Japan, he returned home to continue his career of love and passion for gastronomy that clients can feel under his delicious and innovative dishes.
Born in Germany, Joachim Koerper long ago fell in love with the cuisine and ingredients of Southern Europe.Throughout his career Joachim has worked in such renowned restaurants such as L ́Ambroisie, Moulin de Mougins, and Guy Savoy in Paris, Hostelerie du Cerf in Marlenheim and Au Chapon Fin in Thoissey. Joachim Koerper affirmed himself as a leading Chef when he opened his own restaurant in a small Spanish seaside village. Nine months later, the Michelin guide awarded the “Girasol” its first star, and three years later its second star.
In 2005 Joachim Koerper moved to Lisbon to open Eleven, obtaining a Michelin Star in that same year, which it has held ever since. The restaurant offers a concept of sophisticated Mediterranean cuisine that only uses the freshest products available in its region.
Soo Ahn believes that food, at its best, is a culinary adventure. Following experiences in Texas, Korea, California, Washington D.C., and Illinois, as well as in kitchens such as the Ritz Carlton, Grace, El Ideas, and Roosters, Ahn joined the Band of Bohemia team. In the search for his next venture, Ahn sought out restaurants that he felt were pushing boundaries and offering unique concepts.
After finding the same passion and differentiating qualities at Band of Bohemia, his goal has become to create dishes that not only stand out on their own, but do justice to the craft beers for which Band of Bohemia is known.
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.
Born in Camposampiero, close to Venice, Chef Nicola spent his early years exploring the magic of home cooking. At 20 years old, he decided to travel the world to begin his search of becoming a true cook. In 2003, he began working in the Gavroche of Michel Roux Jr, learning basics of French classical cuisine, then at Le Louis XV of Alain Ducasse in Montecarlo and finally at El Bulli in 2005 for the whole season with Ferran Adria.
He worked in location such as David Bouley in New York and Alinea in Chicago deepening his knowledge of the culinary world. He settled permanently in his first restaurant, the “Feva” of Castelfranco Veneto, which received its first Michelin Star in November 2014. “Feva”, an elegant and intimate restaurant, antique in its fascinating structure, is a symbol of the traditional architecture of the Veneto region and represents the easiness of approach to fine dining.
Iván Muñoz is already one of the great promises of Madrid's signature cuisine. His cuisine is based on absolute respect for quality products, proximity & on the roots of traditional cuisine. He studied cooking at the Superior School of Gastronomy and Hospitality of Toledo and went through the kitchens of large hotels, and many incredible restaurants.
Because he comes from a family of chefs, he has had the passion for the craft ingrained in his DNA. Chef Ivan & his brother are at the forefront of the establishment, Chiron, where he continues to explore his creative cuisine.
His style of cooking is incorporated with contemporary technique, modern presentation & combinations of ingredients. His professional career showcases a genuine tribute to the traditional Spanish cuisine and family meals that he grew up loving and making.
A well-known name in the panorama of Italian gastronomy, he’s been able to combine innate culinary skills with a creative managerial vision. Andrea Ribaldone, born in Milan in 1971 but of Piedmontese origins, owes his passion for cooking to his mother and grandfather.
In 2016 he started his collaboration as Food & Beverage Director with JSH Hotels Collection, and in Puglia, where he still coordinates, together with Domenico Schingaro, the six restaurants in Borgo Egnazia.
In March 2017 he began managing Osteria Arborina within Arborina Relais in the Annunziata hamlet of La Morra, shortly afterwards obtaining a Michelin Star. In 2018, in March, he took over the kitchen of Ristorante Lino in Pavia and in September, after the success at EXPO Milano, the coordination of Identità Golose Milano, the first international gastronomy hub.
Indra Carrillo Perea
Since a young age, Indra immersed himself in a wide range of gastronomic traditions, eventually working in some of the world’s finest kitchens across 9 countries. In 2016, Indra was awarded « best young talent » by the Guide Gault&Millau. In 2018, he received the double awards by the Guide Pudlo: «Revelation of the year» and «young chef of the year».
In 2019, he also was awarded of 1 Michelin Star by the Michelin Guide for his work at his restaurant La Condesa in Paris.
Indra’s cuisine has deep French roots having graduated from the Institut Paul Bocuse. He has also worked at a range of emblematic French restaurants, including Paul Bocuse a Collonges, Le Meurice, Le Bristol Paris, and L’Astrance among others. His experiences beyond French cuisine have infused his style w/ a distinctively global character, having worked at places such as Enoteca Pinchiorri (Florence), Ritz (London), Ginza Kojyu (Tokyo), Kikunoi Honten (Kyoto), Noma (Copenhagen). At each step of the way, Indra has both learned the techniques and experienced each cuisine in its own cultural context with experts who represent the highest expression of each culinary tradition.
As a young Chef, Davide Pezzuto gained his first experiences in the seasonal kitchens of the Adriatic Riviera.
His innate ability to cook creatively and his pragmatism changed his life forever when at the age of 22 he stepped in for the head chef of a famous restaurant in Bolzano.
Since then, Davide has flourished in multi-Michelin- starred restaurants including Rossellinis on the Amalfi Coast, ABaC in Barcelona and La Pergola in Rome, where he became the sous-chef of world renowned chef Heinz Beck.
Davide’s cuisine is a never-ending fusion of tradition, innovation and experimental creativity. His utmost attention to the quality of ingredients, his passion to preserve their specifities, and his artistic touch makes every dish a unique sensory experience.
Born in 1982 into a family of restaurateurs, Marc Favier has always been passionate about cooking. At the age of 16, he decided to make a career of it & passed his CAP (vocational training certificate)in Béziers.
In 2004, Marc landed a position alongside Jean-François Piège as Chef de partie at the Restaurant Les Ambassadeurs in the Hotel de Crillon. In 2007, he left for the Pré Catelan with Frédéric Anton as Head Chef, then returned a year later to the Crillon to join Chef Piège as Second de Cuisine. In 2009, he followed him & became the Executive Chef at Thoumieux, where he stayed until 2014 when he opened, together with Aurélie Alary, Bouillon.
In April 2019, Chef Marc & Chef Aurélie opened Michelin- star awarded Marcore: a warm & modern place, where the dining experience mingles with excellent service & the pleasures of gastronomy.
Paolo Gramaglia is an ever growing chef, in continuous evolutionary ferment, one who makes his arrival the first point of a new professional departure. In 2006, Paolo placed himself in charge of the restaurant, Ristorante President & gave a more specific characterization to his kitchen.
His passion for history & travel converts to his extraordinary and unique culinary expressions. His reinterpretations of traditional recipes of his home region in Campania as well as flavors inspired from his visits to China, Hong Kong and Dubai have inspired his ever evolving gastronomy andcuisine.
The awards were soon to arrive with the presence of the most authoritative guides of the sector, both national and foreign: Cappello de L’Espresso, the Forks of the Gambero Rosso, & then finally in 2016, with the coveted and prestigious Michelin Star.
Chef Cristina Bowerman of Glass Hostaria, the only female chef to be awarded with a Michelin Star in the City of Rome, was born in Cerignola, a small town in Puglia, Italy. She first trained in foreign languages, studied law and graphic design in the United States. Then after having graduated from culinary arts in Le Cordon Bleu, she then pursued an amazing culinary career behind the stove.
Returning to Italy in 2006, Chef Cristina began working at the Glass Hostaria restaurant in. Just in 4 short years, after dedicating her time in the kitchen to produce modern Italian dishes that were inspired by tradition, her travels and her own unique culinary style, the restaurant earned the prestigious star. She has also advocated for women in the culinary scene through holding workshops and talks, garnering her several awards and recognition from associations and organizations all over the world.