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Posts ByFrom Chef to Chef by Santiago Corral

Adrien Bozzolo: “My team helps me to push my own limits every day at Mandarin Oriental Paris”

February 15, 2021 |

The Executive Pastry Chef of the Mandarin Oriental Paris loves experimenting with new ideas and says that he can create freely and work with products of excellent quality. More info

Susan Notter: “You have to realize who you are coaching, you want to push and drive without breaking them”

November 30, 2020 |

The English chef, with ample experience in championships, has been the Felchlin representative in the USA for two years. More info

Sean Considine: ‘My desserts are modern, elegant, and simple. I feel like less is more’

November 3, 2020 |

The corporate pastry chef for the Jean-Georges Restaurant Group, very involved in the hiring of the applicants, does 400 services a day in the different restaurants, depending on the day.More info

Ross Sneddon: ‘Putting the flavor and ingredients first you always get the best product’

September 2, 2020 |

Ross Sneddon is the ambassador of British patisserie at one of its most majestic venues, the Balmoral Hotel in EdinburghMore info

Joshua Gaulin: “Showcase the product you are working with”

May 11, 2020 |

As Executive Pastry Chef at the three-Michelin-star restaurant, Quince, Gaulin creates delicate and well-executed dishes which maintain a balance between classic and modern.More info

Stefan Riemer: “The success of Flavor Lab is fast casual, quick service signature dining”

April 16, 2020 |

As Executive Pastry Chef of the Flavor Lab at Walt Disney World, he is in charge of creating and developing all new food concepts.More info

Michaël Perrichon: “My effort is to create a strong pastry team who love to come to work”

March 20, 2020 |

The Executive Pastry Chef at Mandarin Oriental Hotel Geneva, always looking after the well-being of his team, he creates desserts designed to create delightful memories for his guests.More info

African culinary trip by private plane

February 28, 2020 |

In the travel company TCS, each plane has a private chef carefully hired by Executive Chef Kerry Sear, the meals are expertly executed, and there are options for passengers with allergies.More info

Jacopo Bruni: “A good dessert should be the one to involve as many senses as possible”

January 27, 2020 |

The Italian chef, who is now the new executive pastry chef at The Peninsula Beijing, makes beautiful desserts full of flavor and which awaken memories. More info

Melissa Walnock: “I like the use of something that was there but is no longer there”

October 11, 2019 |

The Culinary Institute of America chef focuses on the skills to chocolate spray to achieve a negative spaceMore info