Born in Rome, Andrea Fusco specializes entirely in Italian cuisine, based on the local produce of his native land but using techniques influenced by the legendary French chef Georges Auguste Escoffier – techniques which have given his dishes that distinctive quality which ranks him among the world’s leading chefs. Fusco has won numerous awards and distinctions, including a Michelin star awarded four years running (2011-2014). He has worked for such prominent figures as Alberto Sordini, as well as representatives of the fashion world like Frida Giannini and the fashion houses Valentino and Bulgari.
Manju Malhi is a chef and author of cookbooks on simple Indian cuisine. She currently presents a television show that is broadcast throughout Asia and has over 800 million viewers. Apart from her obvious goal, which is to acquaint viewers with her country’s cuisine, she also focuses on raising awareness about the quality and proper use of the raw materials used in cooking. www.manjumalhi.com
WhereSea You Up Restaurant
One of the leading advocates of creative Greek cuisine, Chrysanthos Karamolengos achieved fame very early in his career. His restaurant Tomata is a landmark in the Greek gastronomic landscape, winning numerous awards and making him perhaps the most important chef in Greece. Inspired by the tastes and colours of the Mediterranean, and using only the purest of local ingredients, he is a champion of ‘green cuisine’ and passionately committed to a redefinition of Greek culinary traditions.
Ugur was born in the Turkish city of Bolu Mengen, home to many distinguished chefs and heir to a proud gastronomic tradition. Trained in the principles of international cuisine, he has worked alongside such eminent chefs as Alain Ducasse and Francois Fusero. He remains firmly wedded, however, to the gastronomic legacy of his native Turkey, working at the Ciragan Palace Kempiski, where he experimented with a wide range of cuisines, and in May 2013 taking up the position of Executive Chef at the Istanbul Semeli Hotel in Constantinople.
Chef and award-winning author, Monisha Bharadwaj was trained in the Bombay Institute for Hotel Management, Catering Technology and Applied Dietetics. She worked as a diet consultant to the Times of India, and prepared menus for eminent clients, including the Deputy Prime Minister of India and a number of Indian movie stars! She currently runs the successful Indian cookery school in London known as Cooking with Monisha (www.cookingwithmonisha.com) , teaches at other cookery schools and travels all over the UK teaching the simple but delicious techniques of Indian cuisine. She has written 14 books, with more than half a million copies being sold in eight different languages. In 2003 she won the Cookery Writer of the Year Award.
When12 & 13 May
Riccardo Di Giacinto
Now 37, Riccardo embarked on his culinary career at the tender age of 14, gradually accumulating the skills and experience which have made him one of the foremost exponents of Italian cuisine. He has worked in many places – including Spain, the UK and China – and alongside such distinguished chefs as Ferran Adria and Marco Pierre White. In 2007 he opened the small All’Oro restaurant in Rome, which was soon moved to become part of the First Luxury Art Hotel, in the heart of the Eternal City. It was here in 2010 that he won his first Michelin star. He has also been a recipient of the Innovation Award, from the magazine Gambero Rosso, and the Kitchen Author Award from the Touring Club.
An exponent of New Chinese Cuisine, Leung is a talented chef who specializes in superb combinations of traditional Chinese flavours and contemporary methods. He is also renowned for his inspired presentation, earning praise from connoisseurs of creative cuisine around the world. The main focus of his work is the quest for new and different raw ingredients, with a willingness to draw inspiration from other gastronomic cultures and a keen spirit of experimentation. He has been named Chef of the Year by Beijing’s Time Out magazine.
WhereSea You Up Restaurant
Nikos has been a lover of fine food from a very early age and his instincts guided him to a career in the culinary profession. He first distinguished himself at the Octoberfest restaurant, where he worked to pay for his studies. On graduating, he acquired practical working experience at the Varoulko, and then at Spondi, where the famous chef Jerome Serres placed him in the patisserie section. Critical acclaim was not long in coming, and he won his first Michelin star at the Hytra restaurant at the tender age of 28. This year, Hytra won its second star.
Najmieh Batmanglij is an award winning cookbook author, chef, and culinary educator who has been hailed as “the guru of Persian cuisine” by The Washington Post.
For the last 35 years, she has been cooking, traveling, and adapting authentic Persian recipes to tastes and techniques in the West. Her book, Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies was called "This summer's most coveted tome" by Vogue. Her Silk Road Cooking: A Vegetarian Journey was selected as “One of the 10 best vegetarian cookbooks of the year” by the New York Times and her From Persia to Napa: Wine at the Persian Table won the Gourmand Cookbook Award for the world’s best wine history book of 2007. She is a member of the International Association of Culinary Professionals and a member of the international women chefs’ organization, Les Dames d’Escoffier. She lives in Washington, DC, where she teaches Persian and Silk Road cooking, and consults with restaurants around the world.