Interview with Johnson Wong of Gen
Born in Johor, Malaysia, Chef Johnson Wong saw an ad by chance about Le Cordon Bleu from a magazine and decided that it was something he wanted to do. So, he traveled to Australia to study at the p...
15 Aug 24min
Interview with Dave Pynt of Burnt Ends
Born in Perth, Australia, Chef Dave Pynt has worked with a host of legendary chefs like Tetsuya Wakuda (Tetsuya’s in Sydney; Waku Ghin in London), Rene Redzepi (Noma in Copenhagen), Fergus Henderson (...
2 Aug 36min
Interview with Varun Totlani of Masque
Born and grew up in Mumbai, India, Chef Varun Totlani has always loved food and all things related to it. He spent a lot of time watching cooking shows and internet videos for fun. His dreams took o...
27 Jul 50min
Interview with Michael Stadtländer of Eigensinn Farm
Chef Michael Stadtländer of Eigensinn Farm in Singhampton, Canada, grew up on a family farm in Lubeck, Germany. As a young person, Chef Michael Stadtländer was immersed in food. From helping with coll...
23 Jul 38min
Interview with Jaime Pesaque of Mayta
Born and raised in Peru, Chef Jaime Pesaque started his culinary journey as a teenager, then studied at Le Cordon Bleu, Italian Culinary Institute (ICIF) as well as the Culinary Institute of America i...
13 Jul 35min
Interview with Georgianna Hiliadaki of Iodio
Though Chef Georgianna Hiliadaki first studied European Studies and Italian in the UK, she found her true passion and went to train as a chef at the Institute of Culinary Education in New York. Afte...
27 Jun 38min
Interview with Andrew Wong of A. Wong
Born and brought up in London England, Chef Wong grew up in a restaurant family. His grandfather, who moved to London as a Chinese refugee, owned a restaurant in Chinatown. While his father was the fi...
23 Jun 1h 6min
Interview with Rasmus Kofoed of Geranium
Chef and Co-owner Rasmus Kofoed of Geranium restaurant was born in Birkerød, Denmark. He grew up in the old ferry town of Vordingborg, located 100km south of Copenhagen. Thanks to a mother who often t...
18 Jun 35min
