NEWS & UPDATES

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