I came to Hong Kong form the USA. This is my native country and I’m proud of it. I like a lot of American things. My favorite cuisine is American. It’s all about grilling and smoking which I love to cook and love to eat, that’s why I love American cuisine. Danny Chaney. Chef of Blue Butcher - See more at: http://foodnchef.com/portfolio/danny-chaney-chef-of-blue-butcher/
Oyvind Naesheim, Chef at NOBU InterContinental Hong Kong
Norway is a very beautiful country. Not far from my city there is just one of the most popular tourist destinations — Lysefjord. Nature attracted me from childhood, I’ve always been close to her, because we grew up on the outskirts of the city, and one of the favorite pastime of young Oyvind was boating. Every summer I practically lived in it. Oyvind Naesheim, Chef of the NOBU InterContinental Hong Kong. - See more at: http://foodnchef.com
My favorite cuisine is namely Cantonese. By the way, if you live in Europe and sometimes like to order Chinese food with friends in boxes — most likely, it would be exactly the dishes of this cuisine. However, in China, we can still eat snakes and insects, but of course you can confine yourselves pork and chicken. Lai Yau Tim, Chef of the Tim’s Kitchen - See more at: http://foodnchef.com/portfolio/lai-yau-tim-chef-of-the-tims-kitchen/
My name is Francisco Pazos. I am in charge of Le Chef Restaurant kitchen in Metropark Hotel, Wanchai Hong Kong. And although I was born quite far away from here – in beautiful Spain in 1975 – my heart was stolen by the East.
I think my interests and hobbies are linked to my main love — food. You could say, I like wine professionally – so far that I became the sommelier. I like to travel and art. And good food in the trips. Jordi Joan, Chef of the Ca l’Isidre - See more at: http://foodnchef.com/portfolio/jordi-joan-chef-of-the-ca-lisidre/
My name is Wo Ting Wai and I’m an Executive Chief of Inn Side Out restaurant chain. I was born and raised in the cosmopolitan Hong Kong. So maybe that was the reason why I didn’t have a clear vision of my professional perspectives until I was 18 years old. I was just simply searching for a job, saw an ad and started working as a kitchen assistant.
Biljana Kebakoska Dimitrijević, Chef at Angelato Café
Culinary Arts means to cook simply, easily and playfully, and all with a sense of imagination. Using completely ordinary ingredients with recipes that are perfectly balanced and working sensitively with raw materials can conjure up the best ice cream. - See more at: http://foodnchef.com/portfolio/biljana-kebakoska-dimitrijevic-angelato-cafe-2/
Stefano Rossi, Chef at Assaggio Trattoria Italiana
We weren’t a rich family: for breakfast, lunch and dinner cooked from what was in the kitchen and that was raised in the garden. My grandfather (he is now 97) grew vegetables, fruits, and even kept fowls, rabbits, turkeys. Animals freely walked through the back yard of our house. Of course, then they moved to our plate. Stefano Rossi, Chef of the Assaggio Trattoria Italiana. - See more at: http://foodnchef.com/portfolio/stefano-rossi-chef-of-the-assaggio-trattoria-italiana/
The restaurant was a big part of our life and our house because in fact it was very close to the place where we lived. My mom cooked, and my dad was the manager of the restaurant. Here it’s, family’s idyl. Tony Rosetti, Chef of the Noti Restaurant & Bar - See more at: http://foodnchef.com/portfolio/tony-rosetti-chef-of-the-noti-restaurant-bar/
I always liked a simple home kitchen, regardless of it was prepared by my mother or one of old women somewhere in Sonth Italy. I use recipes, where no more than three ingredients. Power is in simplicity. Original taste of dish is so saved only - See more at: http://foodnchef.com/portfolio/tomas-kysela-chef-of-the-cukrkavalimonada/#sthash.d9T11Vit.dpuf