Odd Ivar SOLVOLD
When Odd Ivar Solvold climbed the podium in 1997 to receive the Bocuse de Bronze, it was by no means his first victory in a culinary competition. Since 1988, he had put in a string of award-winning performances; the Silver Medal at the World Young Chef Championships, and the Best Chef of Norway competition, which […]
Ferdy DEBECKER
Ferdy Debecker is a typical example of a “born” chef, who, after training at the Louvain hotel school, immediately went to work in reputed star-ranked restaurants; first in Brittany at the Château de Locquenolé in Lorient, then at Eddie Van Maele’s restaurant in Brussels, among others. In 1987, he and his wife Ann opened their […]
William WAI
One can only sit back in admiration on reading William Wai’s professional itinerary. He chose to become a chef at the age of 22 and trained at different large tourist complexes as well as at Beijing Air Catering where, as assistant executive chef, he managed catering for 24 airline companies (ranging from 4 to 5,000 […]
Hans HAAS
Hans Haas’s career began in traditional style as assistant-cook at the Kellerwirt restaurant in his native town of Wildschönau in the Tyrol. After short periods in some well-known establishments, including the Auberge de l’Ill at Illhausern, alongside Paul Haeberlin, Eckart Witzigmann asked him to manage the kitchens at the Aubergine in Münich. However, beneath his […]
