I’m 41 years old, I was born and raised in Moscow, and I work here. I work for 24 years in the restaurant business and 8 years as a chef. This is the city, where the most demanding people live, and it’s very difficult to surprise the guests, who come to your restaurant. And when you do that, to say that at this moment you feel the joy, is to say nothing.
- Current Location:Moscow
I’m Italian, I was born and raised in Castelvetrano, Sicily. Today I am 46 years old and 30 years I worked as a cook.
For six years I work in the restaurant Pizzeria del’Capo.
I went to the kitchen when I was 8 years old, I helped my mother and my aunt prepare banquets for our relatives whom I have a lot.
I was born in Grenoble, France. This is the region of Rhône-Alpes. I don’t remember how old I am. Rather I remember, but it doesn’t matter in my age.
In 14 years I understood that I want something to open, explore, and create in a gastronomic sense. I felt a passion for my future work.
In my development an important role played the observance of the right ingredients, the choice of a good product. I will never waste my time on trifles. After all, if you do something, you have to make it to the end.
I was born on November 4, 1974.
I work twenty years in the restaurant industry and three years as a chef. In my restaurants I often cook for myself. I love it and I love doing it.
I travel a lot, I was almost in the whole world, from where I take recipes and culinary mood. When I am not very busy with my work I go for travel immediately.
This dish has beautiful colors. It is very simple ,without fat, cream, butter, because when I cook, I always think about the figure of the young girls, I do not want them to grow fat.
How to prepare
I am 59 years old. I was born in 10 km from that place where now there is my restaurant, in Aix-les-Bains. It is the city of thermal sources in the region Savoie, near the Lac du Bourget.The best fish in the world floats in this lake. I prepare the dishes from the products that grow in my district.
I am a third generation of chefs in our family. In this hereditary profession, there are two ways: either you plunge into it from childhood, or you realize that this is a crazy profession, because ninety percent of your life you spend at work. And I chose to stay in this profession that requires a huge return.
Hi, my name is Roman Singh. I was born in 1966 and Nepalese by ethnicity.
I started as a steward in the F&B industry but destiny had other plans for me. I realized that cooking was what I wanted to do. It was in my heart and so I jumped into the kitchen. Since then I have worked as a chef in Nepal, India, Germany, Muscat, China, and Macau. Now, I find myself in Hong Kong with 33 years of culinary experience.
I’ve chosen the dish , because this dish represents development of the culinary and movement from the past to the present. Besides, don’t forget I’m Italian, and pasta is what Italians are associated with.
How to prepare