Chefs on Hungru

Chef René Andrade's culinary philosophy centers on showcasing the vibrant and distinct flavors of Sonora, Mexico, translating them into a refined dining experience across the...

Born on February 24, 1970, Roy Choi is often referred to as a 'street cook' who champions accessible and flavorful cuisine. He has also been the subject of an award-winning...

Chef Vaessen has perfected his skills in Japanese cuisine. He has been instrumental in developing sophisticated menus for the OKU Hotels' restaurants, aiming to establish them...

Chef Zoilo Ruacho organized a private infusion dinner in October 2018, collaborating with Chef Gus Romero. For this event, he was responsible for infusing cocktails, showcasing...

Terri Mercieca's inspiration for Happy Endings is rooted in recreating dreams and making new memories, aiming to evoke feelings of empowerment, strength, comfort, happiness,...

Chef Victor Villa built Villa's Tacos with the support of his family, friends, neighbors, and community. The restaurant emphasizes its roots and community involvement as a core...

Chef Clavijo's extensive international experience has shaped his culinary philosophy, blending classic techniques with the vibrant flavors and ingredients of Colombia. He...

Maiz 64 took over the former location of B Too on 14th Street in D.C. The restaurant's kitchen is headed by Chef Alam Méndez Florian.

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...

running chef of Sastrería Martinez

A chef specializing in authentic and traditional Spanish cuisine, currently leading the kitchen at Bocado in Kuala Lumpur.

Maricela Pedroza co-owns and operates Anahuac with her son, Jose Rodriguez. Anahuac represents their second Mexican restaurant venture in Berkeley, showcasing their continued...

One of the historied Chicago chefs behind Gilda, a new Basque pintxos tavern.

Chef Cristian Orozco's Instagram bio describes him as "A Guatemalan cook who never stops dreaming," indicating his dedication and passion for his craft.

As Sous Chef at Trilogy Ocala, Jeremiah Goodrich had already made his culinary mark with awards and was expected to operate five dining venues within the community.

Cristian Marino is an author who shares insights on leadership, hospitality, wellbeing, and the culinary industry. He has a notable history of establishing and managing...

He is the owner of Humo Negro, a restaurant located in Bogotá, Colombia.

Chef Clavijo's culinary education began at the prestigious Hofmann School of Hospitality in Barcelona, followed by further professional training at Le Cordon Bleu in Paris. His...

Nimi Molad's 'Nimi's Shawarma y Falafel' prepares all its dishes in-house daily to ensure the best experience. His culinary style is deeply inspired by the vibrant street food...

Eyal Shani's cooking style is characterized by its simplicity and focus on seasonal produce. He's known for his minimalist approach, letting the quality of ingredients shine....

Chef Guido Niño Torres's culinary philosophy is described as being 'rhythm by the reality of nature,' indicating a strong connection to his surroundings and local produce. His...

Originally from Chiclayo, Peru, Chef Fernandini embarked on his culinary journey at Le Cordon Bleu. He has worked in various prestigious culinary settings, contributing to his...

Chef Tim Allen has collaborated with other notable chefs, such as Adam Reid, in culinary events.

Born in the Philippines, Janice Dulce developed her culinary skills from her grandmother, without formal professional training. She was a dedicated server for many years in the...

Chef Tita is dedicated to showcasing the rich culinary heritage of the Dominican Republic, blending traditional flavors with modern techniques. Her work extends beyond the...

Born in Guadalajara, Mexico, Chef Ruano has garnered recognition for his thoughtful cooking and dedication to showcasing the flavors of his homeland.

Santiago Lastra is committed to creating a dynamic dialogue between locally sourced ingredients and the authentic essence of Mexican culinary traditions. His approach brings a...

Chef Asaf Doktor, also known as "Dok," co-owns three restaurants in Tel Aviv: Ha'Achim, Dok & Abie. He emphasizes fresh, local Israeli ingredients and global culinary...

running chef of Big Boi

Sven Wassmer is also a Co-Founder of the Wassmer Family Group, indicating a broader involvement in hospitality beyond his primary restaurant.

Michele McQueen is an alumna of Howard University (HU Alum). Her business philosophy centers around the concept of 'Cuisine.Culture.Community.'

Pietro Collina's primary role is as a Beverage Director, overseeing the entire beverage operations and cocktail development for a portfolio of distinguished restaurants and...

Siete, his first restaurant, is situated on a picturesque street in Barranco, Lima. He has a notable presence on social media, sharing his culinary journey and restaurant...

Chef Ballesteros has a deep passion for travel, which she credits for inspiring her culinary approach through exposure to diverse cultures and fresh ingredients.

Vida perceives his career as a spiritual endeavor, driven by a deep passion for hospitality. He is known for his ability to identify and influence upcoming cocktail trends,...