International Taste Institute

President of the International Taste Institute Chef Jury

British Ambassador for Food/Drink, Culinary consultant, Author, TV Chef/Presenter

Maîtrise Escoffier & Palmes Culinaires awards

Royal Academy of Culinary Arts, Disciple of Escoffier, British Guild of Food Writers

President of the International Taste Institute Sommelier Jury

Head Sommelier at El Bulli Foundation (Best restaurant of the World)

Winner of the Trophee Ruinart, best sommelier of Spain 2006

National Gastronomy award, 2011, Spain

Chef de Cuisine

2 Michelin stars

Honorary President, MCF

MCF, Académie Culinaire

Best sommelier of Luxembourg, 2014

President of the Luxembourg Sommelier Association

Advanced diploma, London Court of master Sommeliers

WSET Diploma

Chef, ex- Hôtel de Matignon (official residence of the Prime Minister of France)

MCF, Académie Culinaire, Disciples Escoffier, Prosper Montagné

3rd best sommelier of the World, 2016

Best sommelier of Ireland, 2018

Sommelier

Chef Restaurant El Xato (La Nucia), Alicante, Spain

1 Michelin Star

Best Chef 2015 of Alicante

Euro-Toques

Head sommelier & Director of La Villa Lorraine by Yves Mattagne, Brussels

2 Michelin Stars

Best host of the year, 2019

Executive Chef

1 Michelin star - Restaurant La Truffe Noire

French Chef of the Year Gault & Millau, 2001

1er Chef de Rang

Hotel Amigo Brussels, 5 stars

Chef

Chef of the Italian Embassy in Belgium

Sommelier

Vice President Irish Guild of sommeliers

WSET Diploma

Chef

Team Coach Bocuse d'Or Italy Academy

Founder & CEO Wine Style Travel magazine

Chef

Italian National Chefs Team

FIC, Federazione Italiana Cuochi

Best Sommelier of Spain 2021

Winner of Trophée Ruinart Spain 2019

Second Chef at restaurant Hof van Cleve

3 Michelin Stars, 19,5/20Gault & Milau

Head Sommelier of Hof van Cleve restaurant for 5 years

3 Michelin Stars, 19,5/20Gault & Milau

Owner of Le Coucou restaurant, Kortrijk

President, Hellenic Chefs Federation

Chef of the year 2002, Greece

Best Chef in 2004 Olympic Games

Worldchefs, Chefs Club of Greece, Mediterranean Culinary Federation

Best sommelier of Monaco & Côte d\'Azur, 2012

Head sommelier of the Meridien Beach Plaza, Monte Carlo

President of the Association Monégasque des Sommeliers

Member of the office of the grand cordon d\'or de la cuisine Française.

Chef de Cuisine

1 Michelin Star (Da Mimmo, BE & Carlton, CH), 2 Michelin Stars de Dolder Grand Hotel, CH

Meilleur Ouvrier Swiss, Best Chef Greece

Master Chefs of Belgium, ACF, Chefs Greek Club Benelux

3X Best sommelier of Portugal

Master Sommelier of the restaurant Gambrinus, Lisboa, Portugal

Winner of the Trophee Ruinart, Portugal, 1996, Winner of Grand Prix Sopexa du Sommelier Portugal ,1994

Master of Port

Executive Chef at Al Messila (The Luxury Collection)

2 Michelin Stars

Head Sommelier at restaurant Bon Bon

2 Michelin Stars

Sommelier

President of the Associació Catalana de Sommeliers

Head Sommelier Wine Palace

Chef at Da Mimmo

1 Michelin Star

Sommelier

President, UK Sommelier Association

Chairman, Club AIS London

Vice President Académie Culinaire de France

Former Chef to the French Ministry of Foreign Affairs

Chef de Cuisine

Chef of the year 2017, Best Greek restaurant in Europe 2016-17-19

ACF, Euro-Toques, Chaîne des Rôtisseurs Belgique, Chefs Club of Greece

Head sommelier of La dogana del buon Gusto

ASPI

President Gilde van Meesterkoks

Chef for the Dutch Royal House

Winner Gouden Koksmuts

Best host of Austria, 1998

President of the Sommelier Union Austria

Owner of Angerer Alm Hotel

ASI

Sommelier

Best sommelier of Ireland 2009 & 2010

Chef

1 Michelin Star

Author

Water sommelier

President of the Asociacion Espanol Aguas Minerales

President, Unione Regionale Cuochi Marche

FIC, Federazione Italiana Cuochi

Chairman, World Chefs culinary competition Committee

Honorable doctor, Umea University

Gastronomic Advisor to Nobel Prize Committee

Sweden Chef of the Year, 1986. Two times overall winner of the Culinary Olympics

Best sommelier of Italy, 2014

Head sommelier of Michelin-Starred Tosca Geneva Restaurant

ASPI

Officer of the Order of the British Empire - OBE

President of the Culinary Association of Wales

World Chefs Feed the Planet Committee

Presidents Medal World Chefs, WACS (2019)

Best sommelier of Hungary, 2004,2005,2006

Head sommelier at Wine & Gastronomy

Executive Chef at Hostellerie Saint Nicolas

2 Michelin stars, 16/20 Gault & Milau

Winner of the joung Disciples of Escoffier International 2017

Winner of the joung Disciples of Escoffier International 2017

Corporate Culinary Director, CEO, Jolly Good Hospitality Limited UK

Chef Judge for Master Chef-India, TV Chef Anchor

Global Marriott Hotels & Resorts ‘Chef of the Year Award for Culinary Excellence’

Executive member of the Culinary Guild of Chefs UK

Head Sommelier and Maître d\'Hotel of restaurant Michel

1 Michelin Star

15/20 Gault & Millau

Best Maître d\'Hotel of Belgium, 2020

Vice President & Spain Embassador, Euro-Toques

1 Michelin Star

Euro-Toques

Chef Ristorante Bocconi - Rocco Forte Hotel Amigo 5*****

Best sommelier of Italy 2016

Head Sommelier of the Palazzo Parigi, Milan, Italy

ASPI

Honorary Vice President MCF

1 Michelin star for 36 years

Membre Emérite Académie Culinaire, Chevalier Legion d\'Honneur et Mérite National, Officier Mérite Agricole

ACF, MCF

Best sommelier of The Netherlands 2005

Gault & Millau Best sommelier of The Netherlands 2012

Sommelier

Président Académie Culinaire de France, Délégation Benelux

1 Michelin star - La maison du Bœuf, Strasbourg

2 Michelin Stars - La crémaillère, Orléans

Académie Culinaire de France, Maîtres Cuisiniers de France

Best sommelier of Spain 2017

Sommelier of La Caca de Pyrene - Winesocial

Vice President MCF

1 Michelin Star

MCF, ACF

Sous-Chef

Hotel Amigo Brussels, 5 Stars

Head Sommelier of the Hotel de Paris, Monaco

Master Sommelier UDSF

Chef de Cuisine (ex), Château de Noirieux

1 Michelin Star, 2 toques Gault Millau

Maître Cuisinier de France, Académie Culinaire de France

Chef, Founder at 3 Flavours

Former Executive Head Chef of the Buddha Bar Group

Best sommelier of Italy 2012

Sommelier

Technical director ASPI competitions

Chef de cuisine

2 Michelin stars

Meilleur Ouvrier de France (MOF)

MCF, Euro-Toques, Académie Culinaire de France

Best young sommelier of Greece 2009

Sommelier at Oenophorum

Chef Dalloyau International (retired)

Meilleur Ouvrier de France (M.O.F.)

Académie Culinaire de France

Sommelier

Member of the Irish guild of sommeliers Council & Public relations officer

Advanced Wine Studies - Technological University Dublin

WSET Diploma

Executive Chef

Verband der Köche Deutschlands

Best Junior Sommelier of Italy 1998

Director at the Birra Moretti Foundation

President of the Chef\'s Club of Athens

Vice President of the Hellenic Chef\'s Association

Executive Chef, Kayak, Athens

Greek National Team pastry coach

Head sommelier at the Heden Brunn Restaurant, Sweden

President of the Swedish Sommelier Association

Resident, Latvian Chefs Club

Latvian National Team coach

Gold Medal, Baltic Chefs Team of the year, 2003

Latvian Chefs Club, Worldchefs

Winner of the Spansih Red Wine Trophy

TV presenter & Director of WINE-MAN TV show

Sommelier

Chef

MCF, Dutch Meesterkok

Winner of the Trophee Ruinart, Best sommelier of the Netherlands, 1990

Sommelier

Jornalist at www.sommeliers.nl

Executive chef BA (hons)

Président Disciples Escoffier UK

Président Conseil Culinaire Francais

Cordon Culinaire

Sommelier & Wine journalist

IWC ambassador

Vice President, ASCAIB

Executive Chef, H10 Hotel Ponte Negra

Gastronomic Advisor H10 Hotels

ASCAIB, Euro-Toques

Sommelier

Member of the Irish guild of sommeliers

WSET Diploma

President Euro-Toques

Maître Cuisinier de Belgique

Sommelier

Executive Chef

President Director of Chef\'s club Epirus offices

Hellenic Chef\'s Association

Sommelier

2nd best sommelier of Spain, 2001

Executive Chef

Disciples of Escoffier

Master Sommelier

Master Sommelier of the UDSF

Executive Chef, Belive Hotels

ASCAIB

Sommelier

Second Chef at Restaurant Noma

4 times best restaurant in the World

Head Sommelier of le Boury restaurant

2 Michelin Star

18/20 Gault & Millau

Chef

Prévôt d\'honneur Club Prosper Montagné

Best sommelier Esquire Award 2011

Sommelier at Cellar de Gelida, Spain

TV Journalist

Vice President Hellenic Chef\'s Association & Federation

Coach of Greek National Culinary Team, WACS jury member

Pastry & Bakery book author

World Associations of Chefs Societies (WACS)

Sommelier

Professor in international wine trade

Association des Sommeliers d\'Europe

Member of the Executive Committee, MCF

Maître Cuisinier de France (MCF)

Best Sommelier of Venezie, 2017

Winner of the 2014 Montrachet prize

Sommelier

Member of the board of ASPI, coordinator for the Verona province

Chef d\'Hotel

Winner Talents Gourmands 2014, semi finalist MOF 2015

Maître Cuisinier de France, Académie Culinaire de France, Toques Françaises

Sommelier

President of the general assembly of the AEP, Portugal

AEP

Chef

Golden Medal, Silver Koksmuts

Meesterkoks

Euro-Toques, Gilde van Nederlands Meesterkoks, Ere lid Gastronomische Gilde

Sommelier

ASI

Board Member, Serbian Master Chef Association

Fellow Member, World Master Chef Society

Eurotoque Serbia

British Columbia Chefs Association

Sommelier

First woman sommelier of Catalonia

Winner of the 2018 Premio Vinari

Chef

President Cooks & Gastronomy Association, Turkey

Chapter Chairman of World Master Chefs

World Master Chefs Society, Cooks and Gastronomy Association

Grand Gold meddal for the Raimat 100 at the Concours de Bruxelles

Sommelier at the Cellar Lagravera, Spain

Executive Chef at The Royal Lancaster London Hotel & The Royal Horseguards Hotel

Executive Chef at Hyatt Regency London - The Churchill and for Goldman Sachs, London

Chaine des Rotisseurs, Craft Guild of Chefs, Royal Academy of Culinary Arts, Disciple of Escoffier

Sommelier at The Vine

Founder of Trusted Sommeliers

Second Chef at Restaurant Boury

2 Michelin stars, 17,5/20 Gault & Milau

Best Fish Chef of Belgium 2013

Head Sommelier a L\'enclume restaurant, UK

2 Michelin Stars

Advanced Sommelier by the court of Master Sommeliers

Chef

Master Preserve Maker at Naked Jam

Hampshire Food Award winner, UK

Disciples Escoffier

Best sommelier of Switzerland, 1996

Sommelier & director at Valsangiacomo Vini

Master Baker

Liveryman of the worshipful company of Bakers

Fellow of the Royal Society of Public Health (FRSPH)

Sommelier

Trentino Alto Adige Coordinator

President ASCAIB

Mesa Dieta Mediterranea

Maestro Artesano Islas Baleares

Vice President Selecion Espanola de cocina

Sommelier

Advanced diploma, London Court of master Sommeliers

WSET Diploma

Chef & Owner, Maria Salinas Restaurant

Secretary, ASCAIB

Delegate, Seleccion Cocina Profesional de España

Restaurant Revelation, 2017 Baleares

Best Sommelier of Spain, 2016

Best sommelier of Catalonia, 2014, 2015

Sommelier and teacher in the Joviat Institute

Delegate, Euro-Toques Aragon

Asociacion de Cocineros de Aragon, Spain

Sommelier & general manager of the Restaurant Club Horses Misinto

Best professionista Italian Sommelier 2016

Executive Chef, gastronomic restaurant

Euro-Toques Spain

Sommelier

Member of the Irish guild of sommeliers

Executive Chef at restaurant Michel

1 Michelin star, 15/20 Gault & Milau

Best chef of Belgium 2003

President of the Prosper Montagné Club, Belgium

Head Sommelier of le Castor restaurant

2 Michelin Star

16/20 Gault & Millau

Sommelier Conseil @ université du vin de suze la rousse

Executive Chef, 5 star hotel

Andalucia responsible, Euro-Toques Spain

TV program Chef, Youngest 2008 Executive Chef in 5 star hotel

Euro-Toques

Water sommelier

President of the Asociacion Espanol Aguas Minerales

Pasteleria Bomboneria Ramos

Euro-Toques

Master Sommelier

Vice President of the Association of European Sommeliers

Executive Chef

Maître Cuisinier de Belgique, Euro-Toques Belgium

Head sommelier of the Athenaeum Intercontinental

PHD Oenology @ University of West Attica, Greece

Chef

Académie Culinaire de France, Délégation Benelux

Best taster of Spain, golden nose contest, 2016

National Gastronomy award, 2011, Spain

Sommelier

Wine producer "Gallina de Piel Wines"

Vice President , Maître Cuisiniers de France

MCF

Master Sommelier 1994

Member of the comité de la guilde des sommeliers Belges

President of CBPOS

Executive Chef at Restaurant Hau

Best Asian Restaurant 2005

Head Sommelier of La truffiere Restaurant, Paris

Gold Label A.S.I

Chef de Cuisine, Restaurant Le Pressoir de Bacchus

Ambassadrice de l\'oenotourisme, Alsace

Michelin Bib Gourmand

Maître Cuisiner de France, Toques Françaises, Escoffier

Sommelier

Vice President of the A.E.P.

Chef des Travaux de Ferrandi, Paris

Prix Prosper Montagné 1991

MCF, Academie Culinaire de France

Chief Nose Officer / Master Blender at Mackmyra Whisky

Winner of the Whisky Legends at World Whiskies Awards (WWA)

World Whisky Ambassador 2013

Vice President, International Club Les Toques Blanches

Vice President, Les Cuisiners de France

Officier du Mérite Agricole, Médaille Vermeil Ville de Paris, Médaille d\'Or Mutuelles des Cuisiniers de France

Maître Cuisinier de France

Sommelier

ASPI

Chef Executif, Hotel Westin Paris Vendôme

Académie Culinaire de France, Société des Cuisiniers de France, Union Campagnonique

Sommelier

President of the Dutch Guild

Chef de Cuisine "Le Belisaire", Paris

Director of competitions, MCF

Chevalier du Mérite Agricole

MCF, Euro-Toques, Cuisiner de France, Académie Culinaire

Sommelier

Chef

Founder Ecole Bellouet, Paris

Meilleur Ouvrier de France (M.O.F.), membre Emerite ACF, Académie Française Chocolat Confiserie

Cuisiniers de la République

Sommelier at Hilton group

Chef de Cuisine

Formateur des Métiers de Bouche

Académie Culinaire de France

International Club Les Toques blanches, Toques du Ciel

Sommelier

ASPI

Chef de Cuisine , Hotel Bristol, Paris (retired)

Mérite National, Palme Académique, Officer du Mérite Agricole

Membre Emerite Académie Culinaire de France, Disciple Escoffier

Best Sommelier of Spain, 2002, 2005

Winner of the Trophee Ruinart, Best sommelier of Spain 2001, 2004

Head of wine selection at Wines-social

Chef

Department President , FIC

FIC, Federazione Italiana Cuochi

Sommelier

Sommelier Professor

Amassador for Dassai Sakés

Corporate Chef

Académie Culinaire de France (ACF), Académie Nationale de Cuisine, Disciple Escoffier

Sommelier

Sommelier of the Gundel resturant, Budapest

Founder of the Hungarian Sommelier Association

Executive Chef at restaurant Rebelle

14,5/20 Gault & Milau

Dessert Chef of the year by Gault & Milau 2019

Owner & Sommelier of Restaurant Fragma

13,5/20 Gault & Millau

Chef de cuisne French defense Ministry, retired

Jury member

Académie Culinaire de France

Head sommelier

President of the Portugese Sommelier Association

Chef de Cuisine, Air France

Académie Culinaire de France

Sommelier

Lily Bollinger Award project leader

Chef de Cuisine

Directeur Hotelier

Conseiller Technique Rectorat (Education Nationale)

Académie Culinaire de France, Cuisinier de France

Sommelier

ASPI

Chef de Cuisine

Maître Cuisinier de France

Head Sommelier of the Serenissima Restaurant

Mark Davis Award, 2019

Chef & Owner Restaurant Le Clos des Gourmets, Paris

Bib Gourmand Michelin

Finalist Prosper Montagné competition

MCF

Sommelier

Member of the Irish guild of sommeliers

WSET Diploma

Honorary President Eurotoque France & Eurotoque International

Board member MCF, France

Chef Patron, Au Relais du Gué de Selle

MCF, Eurotoque

Head Sommelier of the Michelin Starred restaurant Chez Marie

Finalist of the best sommelier of Belgium, 1993

Chef di Cucina

Titolare Hotel

FIC, Federazione Italiana Cuochi

Sommelier

Oenology teacher at Ceria School, Brussels

Second Chef at Hof ter Eycken

1 Michelin star, 16/20 Gault & Milau

Head Sommelier of Restaurant Rebelle

14,5/20 Gault & Millau

Académie Culinaire de France

Secrétaire Général de Village de Chefs

Euro-Toques Belgique

Sommelier

Member of the WTO of Aleila

Executive Chef

President, FIC delegation Belgium

Best "nose" of sweden, 2011

Sommelier

Founder & CEO of Picky Drinks

Executive Chef at Restaurant L\'envie

15,5/20 Gault & Milau

Ex second chef of 2 star Sea grill restaurant

Second best chef of Belgium, 2019 by Club prosper Montagné

Sommelier

Owner & Chef at B-Taste

Institutional Department responsible, FIC

Teacher at Ministry of Education

Chef of the year 2015, Solidus

FIC, Federazione Italiana Cuochi

Best sommelier of Switzerland 2001

Head Sommelier of the Grand hotel Villa Castagnola, Lugano, CH

Member of the commitee of the ASSP

ASSP

Vice President Area Nord, FIC

In charge of the Technico-Professional Department, FIC

"Il Cuoco" magazine redaction

Best sommelier of Belgium, 1990

Sommelier

President Cuochi Bergamo

Titolare unico presso sassella

FIC, Eurotoque

Best sommelier of the Netherlands, 2000

Head Sommelier of the Restaurant de Bokkedoorns

Gault & Millau Best sommelier of The Netherlands 2011

Winner of the Trophee Ruinart, Best sommelier of the Netherlands, 1998

Chef Corporate Academia Barilla

FIC, Federazione Italiana Cuochi

General Manager, Nazionale Italiana Cuochi

Coordinator Team Chef, Orogel Food Service

Winner of Bocuse d\'Or 2017 "Italia" Selection

FIC, Federazione Italiana Cuochi

Vice President Académie Culinaire de France

2 Michelin Stars (Ritz, Paris)

Meilleur Ouvrier de France (M.O.F.), 1st Prize Pierre Taittinger, 1st prize Prosper Montagné, 1st prize Trophée National de cuisine

Chef

Advisor Unione Cuochi Regione Lombardia

FIC, Federazione Italiana Cuochi

Chef di Cucina

Presidente Regione Lombardia, FIC

FIC, Federazione Italiana Cuochi

Chef de Cuisine

Member of Admission Committee to ACF

Médaille du Mérite du Gouvernement Luxembourgeois

Académie Culinaire de France, Euro-Toques, Chaîne des Rôtisseurs

Chef de Cucina, NH Hotels - Gruppo Minor

FIC, Federazione Italiana Cuochi

Académie Culinaire de France

Echansons de France

Conseil Culinaire, Prisma Presse

Director RBS Conseil

President, FIC region Lazio

Consultant & teacher LUISS University

Chef national Italian TV RAI, Healthy nutrition book author

FIC, Federazione Italiana Cuochi

Executive Chef

President Portuguese Chefs Association (ACPP)

ACPP, WACS

Chef di Cucina

Vice President Area Centro, FIC

Responsible for cooking school Academia del Cybo

President, Unione Regionale Cuochi Marche

FIC, Federazione Italiana Cuochi

Chef

Lauréat Trophée National de Cuisine et Patisserie 1993

Membre Emerite ACF, Société des Cuisines de France, Union Compagnonnique

Executive Chef at Restaurant Le Val d\'heure

15/20 Gault & Milau

Second best chef of Belgium, by Club prosper Montagné

Finalist at Bocuse d\'or

Teacher, Enogastronomia - Cucina

Chef Banqueting Calabria

FIC, Federazione Italiana Cuochi

Advisor for Japan Sushi Association, Japan

5th place in World Sushi Cup 2016, Tokyo

Euro-Toques

Chef de Cuisine, retired

2 Michelin stars, Restaurant Laurent, Paris

Académie Culinaire de France

Chef de Partie, Splendid Hotel Terme - Sirmione (5 stars)

Regional Secretary of Lombardy, FIC

Best Communicator Social Chef, 2015

FIC, Federazione Italiana Cuochi, Disciple d\'Escoffier

Southern Europe Director, Worldchefs

Judge cat"A", Worldchefs

Captain of the Italy National CookTeam, FIC 1997-2000, Gold & Silver Medals at Worldchefs competitions

FIC, Federazione Italiana Cuochi

Best sommelier of Luxembourg 2016

Chef

Federazione Italiana Cuochi (FIC), delegation Belgium

Chef

Académie Culinaire de France, Délégation de Belgique et du Luxembourg

Executive Chef at the Brighton restaurant of the 5 star Stanhope Hotel

Académie Culinaire de France (ACF)

Chef de Cuisine

Chef de Cuisine

1 Michelin star

Enseignant de Cuisine Supérieure

Académie Culinaire de France, Société des Cuisiniers de Paris, International Club Les Toques Blanches

Sommelier

Chef, Royal Palace, Morocco & Chef to Qatar Emir

Golden Medal , Académie Culinaire de France (ACF)

Golden & Silver Medals, Ville de Paris

ACF, Toque Blanche International, Société des Cuisiners de France

Best sommelier of Ireland, 1995-2005

Council member of the Irish guild of sommeliers

Advanced diploma, London Court of master Sommeliers

WSET Diploma

Chef de Partie at restaurant Hof van Cleve

3 Michelin Stars, 19,5/20Gault & Milau

Bocuse d\'or 2013 with Robrecht Wissel

Bocuse d\'or 2013 with Robrecht Wissel

Head Sommelier of Le Chateau du Mylord restaurant

2 Michelin Stars

Winner of the Prosper Montagné 2018 Prize

2nd Best Maître d\'hotel of Belgium, 2020

Vice President Associazione Cuochi di Como

1 Michelin Star for 25 years

FIC, Federazione Italiana Cuochi

Best sommelier of Belgium 1982

Finalist at the concours mondial de Bruxelles 1983

Master sommelier french wines, Sopexa

Member of the international Jury A-mundus vini

Chef

Sommelier

ASPI, Italy

Chef

President Disciples of Escoffier Croatia

Head sommelier

Restaurant Del Cambio, 1 Michelin Star

Executive Chef

10 Best Young Chefs in Europe (IX Biennale, Gastronomy Rome, 1999)

Chef

Maître Cuisinier de France

Champion of Spain Sommeliers 2018

Premio Gourmet 2019

Chef

Former Chef for the French Republic President

Chef

FIC, Federazione Italiana Cuochi

Master Chef

Three times winner of National Sommelier Competition

Two time winner of Trophée Ruinart Portugal

Chef

Chef

Presidente Vicario FIC, Federazione Italiana Cuochi

President, Region Sardinia

FIC, Federazione Italiana Cuochi

Executive Chef

Academie Culinaire de France

Sommelier

Teacher Scuala Alberghiera

Chef

Chef

Master Chef Norway

Certified national judge, Norway

Corporate Executive Chef

Team Manager Junior National Culinary Team Portugal

Head sommelier

Excelsior Hotel Gallia ,5 Stars

Best Sommelier under 30 Gambero Rosso 2020

Personaggio dell'anno, Italia a tavola 2019

Chef

Chef

Restaurante El Foralin (Bib Gourmand & Repsol Guide)

Best sommelier of Italy, 2010

3rd best sommelier of Europe 2010

Chef

Sommelier

ASPI

Executive Chef

Chef

Former Head Chef to HRH The Prince of Wales

Sommelier

Restaurant Mammà, 1 Michelin Star

Master Chef

Disciple of Escoffier UK

Author Culinary books

British Culinary Association

Head sommelier

Best Sommelier of Vietnam 2009

Executive head chef at Blue Jasmine Food, Southampton, UK

‘Special Gold Award’ in the 2013 World Chinese Chef Competition

Former Executive Head Chef Cantonese restaurant Duddell's, 2 Michelin stars

Head Sommelier

Mandarin Oriental Ritz Hotel, 5 Stars

Premio Nacional de Gastronomia 2013 - Best sommelier