NEWS & UPDATES

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

Edgars Balodis Riga-Gauja, Latvia Edgars spent 3 years preparing himself to become a chef. Then, he started working as Sous-chef at the restaurant Kaļķu Vārti. In 2014 he won the Gold medal in the contest Latvijas Pavāzellis 2014/ Young Chef Contest Latvia. He is a chef who likes simple and tasty

Shane Sheedy Galway, West of Ireland Shane is 28 years old and he has been working in kitchens since he was 15. He started as a Kitchen Porter in a local restaurant, where he realised his ambitious passion for food. In 2006 he joined the Galway Mayo Institute of Technology

Stamatios Misomikes South Aegean, Greece Stamatios is a passionate and very creative young chef. Raised in a culinary family he developed his motivation from a very young age. Surrounded by different flavors and tastes, he learned the basic techniques of cooking as a child. At the age of thirteen he

Jan van Hout East Lombardy, Italy Micle is 22 years old and is a young consultant chef. He completed his culinary degree at Padova hospitality school and refined his knowledge by taking specialization courses at CAST Alimenti, Brescia, where his love for gastronomy grew and his skills improved using technology