Chef-Patron of D.O.M in Brazil
Brazilian top chef Alex Atala’ s Sao Paulo restaurant D.O.M is currently fourth best in the world. Alex is recognised for transforming traditional Brazilian dishes, adopting French and Italian culinary techniques to native Brazilian ingredients.
Atala’s career began in Belgium at the École Hôtelière de Namur. In France he worked at Jean Pierre Bruneau’s Michelin three star restaurant, and staged at Hotel de la Cote D’Or with Chef Bernard Loiseau. Later he worked in various kitchens in Montpellier, France and Milan, Italy, before settling back in Brazil. Atala opened his second restaurant Dalva e Dito in 2009 and also hosts a television show on Brazilian TV channel GNT.
Two Michelin starred X-Treme Chinese cuisine chef
Alvin Leung is a British born,self taught chef, of Chinese descent, who holds two Michelin stars at his restaurant Bo Innovation in Hong Kong. He is nicknamed The Demon Chef, and has invented his own cuisine which he calls X-Treme Chinese ( a combination of fusion cuisine and molecular gastronomy), which includes meals such as an edible condom on a mushroom beach. In December 2012 Alvin opened his first UK restaurant Bo London in the heart of Mayfair.
Head Chef at Michelin starred Dinner by Heston Blumenthal
Ashley has been working with Heston Blumenthal since 1999 when he joined The Fat Duck, just as it had just received its first star. Within two years, he was promoted to Sous Chef and became Head Chef in 2003. Since 2008, he has been the Executive Head Chef for the Fat Duck group. Ashley currently heads up the kitchen at Dinner by Heston Blumenthal at the Mandarin Oriental, Hyde Park.
Dinner gained a Michelin star within a year of opening, and in 2012 was listed as number 9 on The World’s 50 Best Restaurants
69 Colebrooke Row Bartender
After managing Socio Rehab in Manchester, the northern beauty Andy Loudon was welcomed to the 69 colebrooke Row team 15 months ago. He was quickly made a senior bartender and has brought flamboyancy and laughter to the group ever since. Without his knowledge and understanding of flavour the vermouth would not be what it is today!
Head Chef at Bubble Food
Bubble Food’s Head Chef, Alejandro Diaz, has a passion for global cuisine, stylish food design and creative presentation. Alejandro studied gastronomy in Montréal, Canada and has worked in several award-winning restaurants and 5-star hotels around the globe such as La Maison Rochette in Geneva and Monteprimero in Switzerland. Working in London’s major event venues such as Somerset House, Science Museum and Design Museum, he mixes a classical training with a fresh vibrant twist and has a wealth of experience in managing large teams of chefs for major functions with military precision.
Aneesh uses high quality and fresh ingredients to make his water ganache chocolates. Pairing fine chocolate from Cacao Barry and Valrhona with water, fruit purées, spices, nuts and herbs means this is all there is to taste. There is no thick cream masking any flavour. There is no butter coating your palate. The result? A beautifully smooth chocolate which melts luxuriously but does not leave a sticky residue in the mouth. Inspired by the technique discovered by French chemist Dr. Herve This, Aneesh has gone on to deliver an astonishing transparency and honesty in flavour. He has fused his mastery of Eastern spices with Western influences, as reflected in his chocolate creations which range from rose and cinnamon ganache to his famous chilli and lime truffle. Aneesh has been able to create remarkable flavour profiles based on meticulous studies on aromas, looking at their flavour components to match them on a chemical level. Note his chocolates by their signature: immediate high impact flavour and then a fresh clean palate
Celebrated Chef-Patron of Bistrot Bruno Loubet & upcoming Grain Store
In 1982, fresh from national service, Bruno Loubet began his career with Pierre Koffmann at La Tante Claire. After spending a few years in London he joined Raymond Blanc in Oxford as Head Chef at the two Michelin-starred Manoir aux Quat’Saisons. He returned to London as Head Chef at the Four Seasons, Inn on the Park, where he earned a Michelin star within the year, before opening Bistrot Bruno in Soho, followed by L’Odeon two years later. Bruno spent a number of years in London restaurants before moving to Australia for eight years.
He returned to London in 2010 and opened Bistrot Bruno Loubet at The Zetter in Clerkenwell. Bruno is launching a new restaurant, Grain Store, which will open in Kings Cross in July 2013.
Head Chef at Duck & Waffle
Daniel Doherty, previously at The Old Brewery at the Royal Naval College in Greenwich, The Empress in Victoria Park and The Ambassador in Exmouth Market, is currently Head Chef at Duck & Waffle, which opened in August 2012 on the 40th floor of the Heron Tower, at 110 Bishopsgate in the City of London. Daniel’s modern take on European cuisine showcases his culinary diversity, with an emphasis on local, rustic, seasonal and sustainable British ingredients.
Chef and co-founder of the popular Mission Chinese Street Food
Danny Bowien is the Chef and co-founder of Mission Chinese Food in both San Francisco and New York City. Bowien has been named a 2011 Rising Star Chef by the San Francisco Chronicle and has been nominated for Rising Star Chef by the James Beard Awards in 2012 and 2013.
Bowien started his culinary career in New York City, eventually moving to San Francisco where he worked mainly in sushi restaurants. He made the switch to Italian cuisine at Farina where he became the Chef de Cuisine. Bowien was first attracted to Chinese food while a fine dining cook in San Francisco. “All my friends and I would go out to eat Chinese food on our day off because when you’re cooking fancy food all the time you don’t want to eat it on your day off.” Bowien eventually left fine dining to start the wildly popular Mission Burger inside an Asian/Mexican grocery store on the same block as Lung Shan, the restaurant that would eventually become the current Mission Chinese Food. Soon, he and Anthony Myint, a former co-worker from Bar Tartine were cooking unconventional Chinese food together and garnering attention from San Franciscans and the press. Mission Chinese Food expanded to New York in the spring of 2012. Bowien plans to continue to expand the restaurant.
New Forest Forager
THE PIG’s very own Bear Grylls, Garry Eveleigh has been gathering wild food from the woods of the New Forest and the shores of the Solent since he was a boy.
A former fisherman, he is now more regularly to be seen at the helm of one of his Puffin Cruises summer ferries, taking passengers to experience the local delights of Hurst Castle, The Needles and the Isle of Wight. However, Garry has never lost the thrill of finding delicious, fresh food for free and he continues to harvest the hedgerows, seek out wild garlic and herbs, take friends on mushroom walks in the New Forest and search the seashore for delights such as cockles and mussels and rich green samphire. Having working with many of UK’s top chefs, in 2010 Garry published his book, The Wild Cook, full of idiosyncratic, practical information about wild food in the British Isles.
TV chef and food writer
Gizzi Erskine is a chef and food writer best known for being the presenter of Channel 4′s Cook Yourself Thin and co-author of the massively popular book by the same name. Her unique style is edgy and refreshing. She has since appeared on Iron Chef, Cookery School and Drop Down Menu for the channel 4 and Gizzi recently joined SkyLiving for their new series Cooks To Market. As a food writer, Gizzi is a Contributing Editor for InStyle, Sunday Times Style and Fabulous Magazine, and has written for a wide variety of magazines and newspapers such as The Telegraph, Grazia, Marie Claire, Elle UK and USA, Vogue USA, GQ, The Times and The Evening Standard.
Gizzi’s Kitchen Magic, her first solo book, received critical acclaim on its release and her other titles include My Kitchen Table: 100 foolproof recipes; she has also contributed to Cookery School by Richard Corrigan and recently released Skinny Weeks and Weekend Feasts in March 2013.
Head Chef at The Pig
Formerly of Le Caprice, J Sheekeys and Soho House New York, James began his classically trained career at The Savoy Group. His inspiration lies from his home region on the South Coast of England, and its unique produce, from both forest and sea.
In 2009 James helped launch Lime Wood in the New Forest focussing on creating simple yet mouth-watering dishes using the best local produce, from local crab and free-range Hampshire pork through to New Forest biscotti and delicious local jams and honey. Now as Head Chef at sister hotel THE PIG, James brings all his creativity to bear on a menu which once again is based on the finest and freshest seasonal ingredients that are produced sustainably and locally, including working closely with local forager Garry Eveleigh.
Renowned Chef-Patron of The Kitchen Table & Bubbledogs
James Knappett has worked at some of the world’s most highly-regarded restaurants. He has previously spent time in the kitchens at The Ledbury (two Michelin stars) and at Marcus Wareing’s The Berkeley (two stars). James has also worked under Gordon Ramsay at Royal Hospital Road (three stars) and Rick Stein’s The Seafood Restaurant in Padstow. During four years spent abroad, James has spent time in the kitchens at Noma (two stars) and Thomas Keller’s NYC restaurant, Per Se (three stars). James was also part of the team that brought Keller’s French Laundry to Harrods for two weeks last year. James opened Kitchen Table in October 2012, an intimate chef’s table dining room seating just 19. Taking inspiration from James’ time at Noma and Per Se, here the team serve seasonal tasting menus, with a focus on British traditions, ingredients and flavours.
Renowned chef from Graffiti in New York
Chef/owner of celebrated Manhattan restaurants, Graffiti, Mehtaphor, and soon to open Graffiti Me, Jehangir was the runner-up on Food Networks’ The Next Iron Chef 2010, and a finalist on Next Iron Chef Redemption 2012. Author of the cookbook Mantra: The Rules of Indulgence (Harper Collins), Jehangir offers complete gluten free, vegan and vegetarian options at Mehtaphor, and is passionate about teaching children health and nutrition, through his Gastro Kids After School program. Jehangir’s restaurant Graffiti is listed in the acclaimed book Where Chefs Eat and his lively personality and distinct cooking style makes him a popular speaker at many global events.
School of Wok founder
Coming from three generations of Chinese chefs Jeremy Pang worked in several restaurants and as a travel journalist in South East Asia. In 2009 he established School of Wok, a London-based mobile cookery school specialising in teaching Eastern cuisine to students in the comfort of their own homes. School of Wok now has a permanent base in Covent Garden where Jeremy passes on his love and skills in oriental cuisine.
Restaurant critic and food journalist
Joe Warwick co-founded The World’s 50 Best Restaurants as editor of Restaurant magazine. He is the publisher of the restaurant industry fanzine Galley Slave, and restaurant critic for Metro, Metropolitan and the London Magazine. He has written about restaurants, food, drink and travel for publications including The Guardian, The Times, The Independent on Sunday, Waitrose Kitchen, Olive and Square Meal, and has contributed to Radio 4′s Food Programme. His latest book, ‘Where Chefs Eat’, an international guide to chefs’ favourite restaurants, has just been published by Phaidon, www.wherechefseat.com. You can find him on Twitter @Galleyslavery.
Head of Research & Development at World’s number one, Noma
Lars Williams, Noma’s head of research and development, has worked at some of the world’s finest restaurants. As well as Heston Blumenthal’s Fat Duck, he has plied his trade at Aquavit in New York, and WD-50, perhaps the most innovative kitchen in America. Lars has been experimenting with fermentation and umami creating a bridge between science and cooking, working to create unique and alternative flavours that are ultimately delicious and served at Noma (number one restaurant in the world for the last three years).
69 Colebrooke Row Bartender
Originally from Oxford, Martha has been with the team at Colebrooke Row for a little over a year. Having previously worked at venues such as Soho House, Martha is the driving force behind Colebrooke Rows Vermouth project and draws on inspiration from varied cultures and perfumes in her work. You can call her Marth Vader!
Chef-Patron of Italy’s 3 Michelin starred, world’s 5th best Osteria Francescana
Massimo Bottura began his professional career in 1985 when he opened a roadside trattoria on the outskirts of Modena. In 1994 Bottura gained valuable experience working with Alain Ducasse at Louis XV in Montecarlo who had invited him to stage in his kitchen following a surprise visit to the trattoria. A year later, in 1995, Bottura opened Osteria Francescana juxtaposing tradition and innovation with contemporary art and design in Modena’s Medieval city centre. 16 years after the opening of Osteria Francescana, Massimo Bottura received the “Grand Prix de l’Art” from the International Culinary Academy in Paris. He was later decorated with a medal of honour for his contribution to Culture and the Arts by the city of Modena and in 2011 Osteria Francescana was awarded its third star by The Michelin Guide. The restaurant currently holds 5th place in the World’s 50 Best Restaurants list and has been voted the best restaurant in Italy for four consecutive years.
Mike Foster & Will Hawes
Zetter Townhouse Bartenders
Named World’s Best New Cocktail Bar 2012 (TOTC, New Orleans) and Best Place to Drink (Observer Food Monthly), The Zetter Townhouse is a collaboration between The Zetter Group and Tony Conigliaro. Best described as ‘like the private home of an eccentric great aunt, the Townhouse combines a quirky interior with a cocktail menu of reworked classics. The well crafted drinks take inspiration from old fashioned recipes and the fictional life of the property’s host, Great Aunt Wilhelmina.
Mike Foster and Will Hawes are two of the youngest Bartenders at The Zetter Townhouse. Mike relocated to London, from Leeds in order to join The Zetter Townhouse team while Will made the comparatively short journey from Booking Office, Kings Cross.
UK’s most well respected forager
One of the UK’s most well respected foragers, Miles Irving sources ingredients for some of the UK’s best chefs. His authentic guide, The Forager Handbook, reveals the how, why, what and where of this lost art, a way of life that is becoming increasingly popular as more and more of us follow an eco-friendly and sustainable lifestyle. For each plant family, Miles gives ideas for using foraged ingredients in the kitchen. Miles teaches his skills and knowledge in foraging, while his company ‘Forager’ is one of the UK’s leading suppliers of foraged produce to restaurants.
UK’s king of BBQ and smoking
Formerly head Chef at the popular Pitt Cue Co in Soho, London, Neil Rankin, King of the BBQ and now head Chef of John Salt in Islington, is one of the UK’s rising stars. Neil uses grills and smokers at the restaurant and experiments with different woods and charcoal as a seasoning, as well as a cooking method, (even some his raw dishes taste like they have been near a fire!)
Award winning baker
Breton, Richard Bertinet trained as a baker from the age of 14. His books: Dough, Crust, Cook & Pastry have won countless awards and are modern classics. Richard teaches sell-out classes at The Bertinet Kitchen cookery school while his Bertinet Bakery sourdough was the Soil Association’s Product of the year two years running. The Bertinet Bakery has 2 shops in Bath and supplied hotels, restaurants and good food shops (including Waitrose) in the South West. Richard was named BBC Food Champion of the Year 2010. www.bertinet.com
Bar Manager for SUSHISAMBA and Duck & Waffle
Richard Woods, from south east England, joined the beverage business in 2002 and quickly rose in the ranks. In 2005 he opened Floridita in Soho, London with Sir Terrance Conran – opening sites in Madrid, Dublin and Moscow thereafter. Throughout this time he worked to modernize Cuban classics and hone his craft, efforts that awarded him accolades from 2007 “Best New Bartender to Watch” to Courvoisier’s “Top 30 ‘Ones to Watch’.” In 2007 he began writing for leading industry publication, Class, and co-founded London’s Rum Festival with long time rum aficionado and friend, Ian Burrell. Joining the SUSHISAMBA London and Duck & Waffle teams as Bar Manager in the summer of 2012, Wood’s confidence continues to translate in cutting-edge cocktails that have impressed critics, connoisseurs and media alike. After winning the 2012 Grey Goose 10 Le Voyage competition, Woods was recently invited to serve his award winning cocktails to the stars at the Weinstein Company Oscar party in LA.
International award winning drinks creator
Born in Greenwich, London 1971, Tony Conigliaro is a bartender and bar-owner with almost two decades of experience in the drinks profession. Widely recognised as one of the world’s foremost pioneering drinks creator and scientist, he has opened and run some of the best bars in London.
Conigliaro gains influence from a wide spectrum ceasing to simply look through the lens of a bartender, he began to pay attention to the work of chefs, scientists and perfumers and has since implemented various radical methods and techniques in his drink-making. Consequently, Conigliaro has been at the forefront of creating some of London’s most respected drinks and throughout his career he has continually strived to break the boundaries surrounding the drinking experience and expand upon the idea of what a cocktail can be. Many of his creations have their foundations in sensory manipulation – in sounds, texture, and smell, but with a concrete view to create very drinkable drinks made with unique ingredients.
Talented chef duo Isaac McHale and James Lowe
Isaac Mchale and James Lowe met in early 2010 and formed Young Turks that summer with Ben Greeno. The idea was to create a platform to promote British food and cooking, share ideas and collaborate with like-minded people.
Without their own restaurants they use supperclubs and temporary restaurants as a way of showcasing their cooking. Their most recent project saw them cooking a regularly changing fixed price menu in a dining room above an old pub – The Ten Bells in East London.
Their philosophy is informed by their collective experiences at the Fat Duck, the Ledbury, St John B&W and Noma. The food is produce driven, pared down accessible and honest. By seeking out the best ingredients Young Turks dishes are gastronomic but remain unpretentious.