André Boccato
Chef and General Manager
Boccato Gastonomia, Sao Paulo, Brazil
Born in São Paulo in an Italian family, André Boccato (53) started as a photographer and journalist. After a long career of almost 15 years working in these fields, he sensibly changed his tastes and dreams.
Michael Formichella, C.M.C.
President
Chella Foods
Chella Foods is an International food service consulting company specializing in product development, from bench top gold standard recipes to full plant production, national account presentations, trade shows support, culinary training, sensory science and marketing research and trends.
Christopher Graham
Director, Culinary Research & Development
ddFoodSolutions, Inc., Atlanta USA
Christopher Graham is Director of Culinary Research for ddFoodSolutions, a USDA processing facility located near Atlanta, Georgia. The company’s primary focus is proprietary sous vide components for food service and retail application, including ready meals development, both frozen and refrigerated.
Leonardo Jaciuk
Chef de Cuisine
NH Gran Hotel Provincial, Buenos Aires, Argentina
After finishing High School, Chef Leonardo Jaciuk decided to start a bachelor in culinary arts at Mariano Moreno Institute and in 1998, he took a Postgrade at the “Pastry Master Chef Union”, one of the most recognized schools in Buenos Aires.
Christophe Larrat
Executive Chef
Alain Ducasse Culinary School, Paris, France
Chef Christophe Larrat did his apprenticeship in south-west France with the Darroze family. He then joined Alain Ducasse to open a restaurant in the center of Paris.
Rapeepan Luangaramrut
President
Khun Reed Corporation, Bangkok, Thailand
Known by her famous alias Khun Reed, a celebrity authority on authentic Thai Cuisine, she is well known all over Thailand and neighboring Asian countries for her delectable, scrumptious and highly creative recipes.
Cyril Molard
Chef and Owner
Restaurant “ma langue sourit”, Luxemburg
Chef Cyril Molard has just opened his own restaurant “ma langue sourit” in Luxembourg. He has also been appointed early 2008 “Best European Cooker and Caterer”.
Philippe Mouchel
Executive Chef
The Brasserie by Philippe Mouchel, Melbourne, Australia
After doing an apprenticeship in his native Normandy (at the Hôtel le Grand Cerf, Evreux), at the age of 19, Philippe went to work for two years in Bordeaux where he met Roger Jaloux, Chef for Paul Bocuse.
Roberto Petersen
Executive Chef
Los Pertersen Cocineros – Buenos Aires, Argentina
Together with one of his brothers, Chef Roberto Petersen founded Los Petersen Cocineros, and for more than 20 years both of them have dedicated their lives to Haute cuisine.
Allison Rittman, C.R.C.
Culinary Culture, Austin, Texas, USA
Chef Allison Rittman is one of the first women to become a Certified Research Chef in the United States. She has over 16 years of experience in the food industry specializing in product development, national account presentations and culinary trends.
Svetlana Rodgers
Professor – School of Service Management
University of Brighton, U.K
Dr Svetlana Rodgers is a newly arrived Professor of Food, Hospitality and Culinary Arts at the School of Service Management University of Brighton.
Marcus Samuelsson
Chef – Aquavit, Cookbook Author
Co-Founder & Chief Creative Director - Townhouse Restaurant Group
At the age of 37, Marcus Samuelsson has received more accolades than many chefs receive in a lifetime. A graduate of the Culinary Institute in Gothenburg, Samuelsson apprenticed in Switzerland, Austria, France and the U.S. In 1995 he was hired as Aquavit’s Executive Chef.
Salvador Sevilla Tellez
Professor and Executive Chef
HH CHEF Company, Los Morales, Mexico
Chef Salvador Sevilla has a broad and various university education. Among others, he holds a degree in Tourism Management, is a graduate in Formation of Chefs, Quality control of Food, food & beverage management, and has studied flavor principles of the Mediterranean and Southeast Asia cuisines.
Francisco Valero (Bauer)
Production Mgr & Executive Chef
Alimentos y Servicios - Santiago de Chile, Chile
For about ten years, Chef Francisco Valero has been Production Manager and Chef Executive for "Alimentos y Servicios S.A” (Food and Services), an enterprise of the D&S group representing a Chain of 110 supermarkets.