Chefs on Hungru

Etti Allouche named Splendid Café and Pastries after the first bakery she worked in, where she gained significant experience and learned from an excellent pastry chef. She has...

Holds a WSET (Wine & Spirit Education Trust) certification, indicating expertise in wine and spirits.

Chef Tom Kitchin's cooking style reflects his training under some of the world's best chefs. He is a prominent figure in the Scottish culinary scene.

Beyond his work in the kitchen, André Soltner is also an author. He was associated with the French Culinary Institute, contributing to culinary education.

Megan Garrelts, alongside her husband Colby Garrelts, has built a significant culinary presence in Kansas City, employing over 150 people across their restaurants. Their...

Chef Kris Allen's deep connection to seafood has been a lifelong passion, influencing his culinary style and success in competitions focused on Louisiana's rich aquatic bounty.

Before his ventures with Maydan and JOON, Chef Morgan was the chef at Pascual, where he initiated a 'Trompo Taco series.' He undertook extensive travel and culinary research...

Benjamin Mitschele is associated with culinary concepts and collaborations, including an event with the Alte Liebe Augsburg team.

In Basel, Peter Knogl has established a new home for his distinctive culinary vision.

Willett's, under Chef Michael Turner's direction, is characterized as a neighborhood British bistro, emphasizing local influences and a welcoming atmosphere.

Gauri Nafrey is a passionate foodie and baker who lives in Parsons Green, London. Her background as an ex-banker highlights a significant career change driven by her passion...

Chef Salvatore Scarlata was born in Villalba, a town in Sicily, which deeply influences his culinary style and passion for Italian cooking.

Jack Croft co-founded Fallow Restaurant with fellow chef Will Murray. Their culinary approach at Fallow emphasizes sustainability, utilizing nose-to-tail and root-to-stem...

Jon Atashroo initially pursued a degree in economics at university before his passion for cooking led him to a culinary career. He is known for his 'one man & a grill'...

Chef Ricardo Muñoz Zurita is not only a chef but also an author and researcher of Mexican gastronomy, contributing significantly to the preservation and dissemination of...

Arnaud Faye's passion for cooking developed from a young age in his native Auvergne, France. He gained his first significant gastronomic recognition working alongside Executive...

Fukasawa restaurant pays homage to Chef Baeza's late Japanese mentor, Naoki Fukasawa. It is notably located atop a shopping mall in Santiago, Chile.

Susan Spicer began her culinary journey in 1979. Prior to opening Bayona, she traveled extensively to gain diverse experience. She co-founded Bayona Restaurant with Regina...

Paul Kahan is a partner in One Off Hospitality, a renowned restaurant group in Chicago responsible for several acclaimed establishments. His influence extends to mentoring...

Chef Oliver Poilevey has partnered with Chef Marcos Ascencio and the chef from La Sardine to open a new restaurant. He is a featured culinary talent at events such as the...

Beyond Odette, Julien Royer has expanded his culinary influence with other successful establishments like Louise in Hong Kong and Claudine in Singapore. He is committed to...

Born on January 1, 1981, Mathieu Pacaud is a prominent figure in the contemporary French culinary scene, known for his ability to blend tradition with modern gastronomic...

Chef Moshik Roth's career path was unconventional, transitioning from neurosurgery to the culinary arts. His restaurant, &Moshik, was known for its unique ambiance and...

Peter Gordon is a prominent figure in the New Zealand culinary scene, having co-founded the Auckland-based restaurant Homeland. Prior to this, he was significantly involved...

Chef Ran Shmueli is the chef patron of Claro in London, a restaurant emphasizing fresh, locally-sourced ingredients in Eastern Mediterranean cuisine. He previously worked in...

Chef Zach Laidlaw is deeply involved with Huamona Farms and Huamona Events, indicating a commitment to sustainable practices and direct engagement with the food source. He also...

Ned Baldwin initially pursued a career as a sculptor before transitioning to the culinary arts at 35. His background in sculpting is sometimes reflected in his approach to...

Caroline Schiff is the author of the cookbooks 'Daily Dessert' and 'The Sweet Side of Sourdough'. Her work has been featured in numerous prominent publications including The...

Pierre Hermé inherited a passion for pastry from four generations of Alsatian bakers and confectioners. The 'World's Best Pastry Chef' award, which he received in 2016, is...

Adam Reid's culinary approach emphasizes going back to his roots, reflecting a strong connection to regional flavors and traditions within his modern British style.

Brady's Bakery's developed sugar cookie dough was mentioned in a Today Show article ranking store-bought sugar cookie doughs.

Before establishing Salt Hank's and gaining renown, Henry Laporte worked in various kitchens but had not held a head chef position or owned a restaurant. His journey is a...