Portfolio

My name is Francisco Pazos. I am in charge of Le Chef Restaurant kitchen in Metropark Hotel, Wanchai Hong Kong. And although I was born quite far away from here – in beautiful Spain in 1975 – my heart was stolen by the East. Passion for cooking wasn't a sudden discovery or sign for me. I steadily developed sincere love, respect and curiosity. As a child, I was always with my grandma. I followed her to the market, participated in the conversations about products, dishes and recipes. Together we created lunches and dinners, made semi-products and collected necessary herbs. Unwittingly, I started not only to know but also to feel. This motivated me to connect my fortune with kitchen.

My meadow is endless! And I keep discovering new wonderful horizons, flavours and accept new challenges. Can't help being so curious. I just can't get enough: knowledge, experience, emotions. I love to learn and love to teach. Or even rather share myself than teach. It is so cool, when you see how your colleges, friends, finally children grow. And you don’t just stand nearby – you help them, direct and contribute. This is how I see my mission. My name is Yuriy Chernous. And despite my age specified in the passport, I'm a boy who has dedicated all his life to the art of cooking.

Do you want to hear a story of a bright uprising? A funny tale about success and classic “one morning, I wake up famous"? Then you should better address someone else. Because my story is filled with a dream, work and being steady in the purpose. My name is Denis Brovceac, chef at La Butuc restaurant. I've been dreaming about my culinary freedom since I was a kid. As far back as I can remember, kitchen was always my territory. Other children are interested in streets, yards and garages. But I was fond of products, recipes, combinations and aromas. The choice was not that big during my Soviet childhood. There was only all-Union State Standard. But I was smart and clever, I was a good inventor and creator. Sometimes I got really great results. And now, I'm proud of my courage.

Is bread the staff of life? Bread is a gift and essence of nature. My name is Gregoire Michaud, I'm a master of brown crusts and aromatic pastry. I was born in 1975, and was surrounded by nature from my very childhood. And not with a garden, but with original beautiful and mighty trees, flowers and smells. My family still keeps a prosperous farm in Switzerland and grows products and grapes there. My mother became my teacher in cooking. I was inspired by her example, followed her advice and kept breaking conventional rules. I'm sure she was secretly proud of my freethinking. Although proper doughing, choice of flour and the magic of bread crafting in general is a very conservative business.

My name is Anahit Sargysian, and I know every item on the menu of Yerevan restaurant The Club. I know what every sauce is cooked of, what spices are added to lamb shank and how your plate is supposed to look. I am a chef at The Club - a place with Armenian and French cuisine and something else. I was born in Yerevan, a city of rosy and creamy colours, in the family of office workers. When I was a child, I used to spend a lot of time with my granny in a small city with not very poetic name, but with extremely poetic landscapes - Goris.

My name is Pino Lavarra and I am happy to do the things I do. I lead the kitchen in the legendary Ritz-Carlton in wonderful Hong-Kong. My family comes from the Southern Italy. It is a sunny piece of Earth with hospitable people and bright colors. I was surrounded by friends, family and nature. This cocktail taught me to love life, enjoy its treasures and share my inner world with them. My mom was a true Italian mom you might have seen in old films. She cooked as if sang an amazing song. And each time it was a new story. I percepted every single move she made, every ingredient she used and even the prayers she whispered. Probably that is why I am a chef of a super restaurant. Who knows.

You are what you eat. This is a well-known axiom. Eating fresh food prepared with high-quality products and proper techniques is a valuable donation to a healthy life. But you can do even more for your wellness. Dishes made with love and knowledge are trendy in our restaurants today. That is why I am spreading a raw food philosophy, with its ancient roots and modern interpretation. I am Vladimir Stukotin, a raw chef. I would not say I am unique. But still a rare sample!

My name is Ruben Pogosyan. There are lots of connoisseurs of Armenian cuisine, but there are not so many real ones. I’m sure, there are few people whose knowledge and skills are as extensive in Armenian gastronomy as mine. I believe people should share their knowledge, that’s why I present the results of my work in Tufenkian hotels. I’m brand-chef of the restaurants in the hotel network.

My name is Yan Nguyen. I’m happy to live and create in a city of chestnuts and endless quays of the blue-grey Dnipro River. Did I dream about becoming a chef in a cap? Of course, not! I was an ordinary mischievous guy full of brilliant ideas. I was as mischievous as a monkey. But I always knew what I wanted. I wanted to dance. And my life was for a long time connected with the art of movement. This is definitely my element. And thoughts about food and its creation were mainly shaped in my crazy head by bright images from my childhood.

My name is Luca de Berarnidis and I am a designer haute-cuisine! My parents are creative people. Their lives were totally devoted to art and blowing an extraordinary soul into everyday things. Yes, they are designers. But I made my first steps in kitchen and cooking with my grand-parents. They are farmers. White-haired and wet-eyed they welcome me into a world of nature. And I’ve stayed there forever. What a wonderful childhood I had! With all those garden trees, harvest gatherings and funny stories my grandpa used to tell me in the evening. Too nostalgic for such a young man? Noway!