From chef to chef
His pastry comes to life thanks to the hyperrealism and artistic sense of his works. Welcome to the animated world of Monsieur Galtier at so good #28.
The executive pastry chef of Brix Desserts assures that Dubai is in a culinary revolution and defends that the flavor of a dish has to taste like its main ingredient.
A good cultural background, admiration for the architectural richness of his beloved Athens, and a repertoire of cakes according to the modern space that he has developed, this is how to best describe the pastry of this “Pastritect”.
Giorgos Avgeros: ‘The Greek pastry world is on a upward trajectory of progress and evolution. I believe that the future is very bright!’March 3, 2022 | Santiago Corral
Giorgos Avgeros, executive pastry chef at Sani Resort, creates elegance, balance and lovingly made desserts.
Does the pastry chef create? or we rather improvise from the knowledge and experience we have. This is the stimulating point of view of this chef, also known as Bread Pitt in Instagram
Photos: Nina de Zayas
Better known as the Grand Canyon State, Colorado, in the United States, is home to a unique nature and scenic terrains drawing millions of visitors looking to get swept up in its natural splendor and fantastic
Amazing testimony of the Head of the R&D Department of José Andrés Think Food Group
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.
Susan Notter: “You have to realize who you are coaching, you want to push and drive without breaking them”November 30, 2020 | Santiago Corral
The English chef, with ample experience in championships, has been the Felchlin representative in the USA for two years.