Rok Žurman Slovenia A 21-year-old culinary student. Despite his current young age his journey in gastronomy started when he was a very little kid, thanks to his uncle who gave him his first inspiration. It didn’t take long in the kitchen for him to immediately fall in love. He went on
Eric Díaz Catalonia, Spain Eric is studying a High Degree in Kitchen Management and currently working in a local restaurant, Cal Duran. Eric is focusing on his education and learning to be able to better determine the future of his career. Eric’s short term goal is to finish his studies and
Daniele Coccetti Terra di Marca, Italy Daniele Coccetti a 24-year-old chef who first discovered his passion for cooking when he started working as a baker when he was just 18 years old. Since then, he has dedicated himself to learning all of the secrets of his local cuisine. To achieve
Beatriz Costa Minho, Portugal Beatriz Da Silva Costa is an 18-year-old chef from Portugal. She is currently studying hotel business at Didaxis Cooperative School of Vale S. Cosme (Braga, Portugal), while pursuing her dreams in the kitchen. Her main interest in the art of cooking is being able to convert simple
Antonis Dimovasilis South Aegean, Greece He has worked as a Chef De Partie at the Frankie Italian Restaurant, SantAnna Mykonos, Arismari and Avarsamo and at the 1500 B.C Seafood Restaurant.
Andrew Ishmael Galway-West of Ireland, Ireland Full time student of Culinary Arts at Galway International Hotel School, GMIT. His inspiration to become a chef came a bit later. Both of his parents are classically trained chefs from Johnson & Wales College in Rhode Island and own a restaurant in Galway,
Andreas Bjerring Aarhus-Central Denmark Region, Denmark Andreas Bjerring is 22 years old and studies gastronomy at Silkeborg College360, in Central Denmark Region. He is a young chef student who loves to learn new techniques. He also likes to innovate on traditional recipes using local products. He is currently working at the
Andra Andriuc Sibiu, Romania Andra Andriuc studies at the College of Sociology and Human Resources in Sibiu, Romania. She believes that being a chef is a beautiful profession as you get to “offer people good food and special culinary experiences.” Over the last years, she has started to transform her
Josi Polso Kuopio, Finland Josi Polso is a third-year Hospitality and Tourism student at the Savonia University of Applied Sciences in Kuopio. Food and beverages are his focus fields and he describes his relationship with food as a natural connection as he loves to be creative with raw materials. Food is a
Spiros Kougios South Aegean, Greece Spiros Kougios attended the School of Tourism and Cooking Training in Rhodes where he graduated this year. His fascination for cuisine has enhanced by work experience in two restaurants in Rhodes, which allowed him to practice inside professional kitchens alongside his studies. He told us
Alin Barabancea Sibiu, Romania Alin is a young chef coming from Sibiu – Romania an area with an exceptional care for heritage and traditions, among which food culture is one of the main attractions. In this rural region, shepherding as an art acquired from ancient times is of valuable importance
Bon Sawatdee North Brabant, The Netherlands Bon Sawatdee attended the secondary Hotel School in Eindhoven, his fascination for food and cuisine started at an early age and he has worked in professional kitchens since he was 16 years old in order to gain experience. His focus has mainly been on
Aisling Rock Galway-West of Ireland, Ireland Aisling Rock, is a 21 years old Culinary Arts student at the Galway International Hotel School at the GMIT. When she was 16, she took a part-time job in a restaurant in the heart of Burren, a Galway neighbouring region. This region showcases key
Davide Fiammenghi East Lombardy, Italy Davide comes from Cremona, he is 21 years old and his cuisine-love springs early when since he was 2 years old he used to push and climb a chair to get closer to the kitchen near his grandfather. He attended the Alberghiero Institute while, working
Pau Gabarró Catalonia, Spain Pau Gabarró’s passion for cuisine started when he finished secondary school and worked briefly in the kitchen of a small local restaurant. With his passion for gastronomy awakened he is now in the final year of Culinary Arts School. He told us he considers himself a
Filip Matjaž Primorska, Slovenia Filip graduated at the Faculty of Tourism Studies – in Primorska, Portorož with a thesis on Istrian gastronomy, during these years he experienced what working inside professional kitchens means.He is specialized in Istrian and Mediterranean cuisine and through his participation to some international culinary projects as
