Sang Hoon Degeimbre of two Michelin star L'air du temps in Liernu, Belgium describes himself as Korean born, a Belgian man and citizen of the world. This is another great story of a chef who followed his passion. He started working in restaurants as a sommelier and as he himself says, the first time he cooked in a restaurant was on the opening night of his own restaurant. A … [Read more...]
Quique Dacosta – from washing dishes to one of the most avant-garde chefs in the world
Quique Dacosta's story is an intriguing one. He started working in a pizzeria at the age of 14 washing dishes. Not having any culinary tradition in the family he recalls that working in a restaurant was not romantic but rather a means to making money. "I started to make some modest money but it was enough for me to start discovering gastronomy." This is indeed a prime … [Read more...]
Fulvio Pierangelini – an Italian chef in exile
Few restaurant experiences have left a profound influence on my way of thinking about gastronomy as Fulvio Pierangelini's Gambero Rosso. This Italian chef who was riding the crest of the wave in terms of fame and success decided to close his restaurant in 2008 and since then has never returned back. Pierangelini, who had never taken a plane in the previous 30 years, as he … [Read more...]
The power of creativity – inspiration can come from anywhere
Readers of Food and Wine Gazette know that we are very interested in the creative process. So as an interval from profiles of forthcoming chefs that featured at Chef's Revolution we would like to focus a bit on creativity and the creative process. What triggered our interest is the underlying theme of these chefs who in their own ways may be considered as artists. They are … [Read more...]
Richard Ekkebus (Amber, Hong Kong): Obsessed with quality ingredients
Anyone who has been to Hong Kong knows that this is a city that never sleeps. At a crossroads between East and West, its food markets can be breathtaking for visitors who are normally surprised by the quality of the produce that one can find. What I recall and which might seem odd for Europeans is that when you go to markets there, you can actually buy live fish to take home to … [Read more...]
