Claus WEITBRECHT
The resume of this 31-year-old chef leaves the impression of a man who, born as he was into a family of restaurateurs, has never doubted his vocation, alternating training and challenges with the sole goal of becoming ever better. Between time spent at reputed restaurants, with the Haeberlin family, Harald Wohlfart and Helmut Thiltge and […]
Franck GIOVANNINI
Franck Giovannini was the first Swiss national to climb the podium of the Bocuse d’Or. Passionate, meticulous and precise, he constantly strives to prove his ability to everyone. A tireless perfectionist, he gives the best of himself every single day in order to progress still further. Franck Giovannini’s young but already successful career started at […]
Philippe MILLE
Philippe’s first gastronomic emotion was the pot-au-feu that his grandmother made every Sunday: “I’ll always remember those smells that bewitched me when I entered the kitchen”. After training at the hotel school in Le Mans when he was 15 years old, Philippe started at the Aubergade in Pontchartrain, and meeting Jean Bordier there was a […]
Gunnar HVARNES
Gunnar Hvarnes is the eighth Norwegian to mount the Bocuse d’Or podium. A fine achievement for this chef whose first experience in the world of cooking was as a dishwasher in the kitchen of a ferryboat between Norway and Sweden! He started out as an apprentice in a hotel in Gaustablikk, a popular ski resort in […]
Rasmus KOFOED
Rasmus Kofoed,a native of Denmark, grew up in the old ferry town of Vordingborg, located 100km south of Copenhagen. His love of nature, vegetables and cooking came from his mother who often took him with her while foraging in the forest or along the coastline. His confidence in the kitchen grew while receiving praise for […]
Noriyuki HAMADA
Let there be no doubt, Noriyuki Hamada has personality! He approaches life head-on, fully aware of what it can offer him if he puts the effort in. He didn’t just adopt his haircut from the Samurai, but also one of their key precepts: tenacity. A tireless, self-taught worker, he essentially approaches cooking as a means […]
Gert Jan RAVEN
Gert Jan Raven is Dutch. After starting his career in his own country (and a stint in the army, where he was catering manager), he continued working in Belgium in grand hotels such as the Hilton and Royal Windsor in Brussels. This experience opened the doors to becoming head chef of the Hilton Hotel in […]
Guy VAN CAUTEREN †
Guy Van Cauteren was undoubtedly one of the best-known Belgian chefs. He came to cuisine via butchery after being expelled from college for his subversive reading material (by Louis-Paul Boon, the “anarchist” writer, notably), but he became a happy and fulfilled chef. After attending the hotel school at Ostend, a stay in Paris with Lucas […]
Patrik JAROS
Patrik started his career as a chef like many others, working in a large number of restaurants, including the Aubergine, Munich’s star ranking eatery, where he was chef from 1993 to 1995. There is no doubting Patrik Jaros’s love of cuisine, but restaurants are not the only places where he likes to practise his art! […]
