Chefs who will make demonstrations for you!
International chef with experience in famous restaurants such as Ledoyen, the Plaza Athénée, Bernard Loiseau, etc., Frédéric Jaunault refocused his career in 1996 towards cooking and sculpting fruit and vegetables. In particular, he was involved with the Ministry of Agriculture’s national plan for healthy eating (5 fruit and vegetables a day).
In 2007, he founded Créasaveurs and became a culinary consultant for the food industry, involved in technical and artistic engineering and creating event concepts.
A genuine ambassador for France’s terroir, he shares his knowledge and experience through training and courses for hotel and catering students, chefs and barmen in France and around the world.
Nawel Amaoui began taking cooking lessons in a private school at 18 years old.
Ambassador Chef for the African Union in Algiers. She is today Chef de Partie in Catering for Air Algeria at Algiers International Airport, managing a team of chefs as they prepare meals for VIP visitors, and also for international airlines such as: Qatar Airways, Jordanian Airlines, Emirates Fly, Kuwait Airways, Air France and Swissport. She has also entered several cooking competitions and was the only woman to be chosen for the Goût de France Good France operation, launched by the great chef Alain Ducasse in 2015.
Chef Medhi Abdelhakim, the rising star of Algerian gourmet cooking, will accompany Nawel Amaoui for her demonstration.
Chef Medhi Abdelhakim trained in several French restaurants and is now a consultant, taking part in many events to promote Algerian gastronomy.
Renato Favaro learned the love of quality products and the passion for good food from his Italian family.
After his studies, he started working a year in Italy and then five years in France in various Michelin star restaurants, before arriving in Luxembourg in 1984.
In 1989, he opened his own restaurant in the city of Esch sur Alzette.
Ristorante Favaro picked up a Michelin star in 2002 and Renato was named "Chef of the Year" in the Gault et Millau restaurant guide in 2012.
For the past 25 years, Renato Favaro has remained faithful to Italy, his old stomping ground, and continues to work with small producers to import products that are not found in Luxembourg.
Ristorante Favaro: 19 rue des Remparts, Esch/Alzette, Luxembourg
It was Alan Geaam’s mother who gave him his love of cooking. His military service in the army’s kitchens confirmed his desire to make a career in cooking. He travelled to Italy and then Czechoslovakia to discover the culinary culture and flavours of these countries. Following the dream of many international chefs, Alan Geaam arrived in France in 1999, to learn French cuisine. With no money in his pocket, nowhere to sleep and not speaking any French, he worked hard to achieve his goal. He worked in different Parisian bistros until he climbed the ladder to the job of head chef. Alan started working for himself in 2007 and took over L’Auberge Nicolas Flamel in Paris. He then opened AG in Saint-Germain-des-Prés, using his initials to firmly stamp his identity as a chef. Alan Geaam continues to deliver delicious, generous French cuisine, respecting product seasonality. With AG Les Halles, his new restaurant, the chef is faithful to his original approach: “I had imagined a warm, contemporary place where each person can simply feel love for good cooking.”
AG, 2 Rue Clément, 75006 Paris
Young chef of 26 years old, Petr works at MaSa Restaurant in Prague under the mentorship of Hervé Rodriguez, French starred Chef.
After several interships worldwide, he worked at Le Bellevue, a famous restaurant in Prague.
Passionate by its work, Petr offers surprising flavours that differenciate him from Prague’s standards.
MaSa, Ovocný trh 12, Prague 1
Graduated in marketing, Dina Nikolaou’s love for the culinary art drove her to change the course of her life.
After several training programs in famous schools such as Le Cordon Bleu, Ritz Escoffier, Alain Ducasse, Lenôtre, Dina creates with her sister Evi Evane, a project promoting Greek products and gastronomy.
With two gourmet shops and caterer services, Evi Evane offers a unique selection of recipes and products from local producers.
Her desire to promote Greek gastronomy doesn’t end here: she writes books and articles in food magazines, hosts TV Shows, teachs in schools…
Béatrice Fabignon grew up in the countryside near Paris whilst cultivating the traditions of her Afro-Caribbean origins. Overflowing with generosity and hospitality, her passion for exotic colours and flavours stems from her West Indian origins.
Creative and curious, she produces fusion Afro-Caribbean cuisine, marked by Creole culinary traditions.
Far from exclusive, she is open to many culinary influences. This gastronomic melting pot gives her recipes their original and unprecedented edge.
Béatrice makes a point of selecting the best produce, mostly from fair trade producers and responsible farms.
She travels all over the world as an ambassador for Afro-Caribbean cooking, with prestigious businesses and institutions and private customers: business dinners, cocktail parties, shows, intimate private or larger events, like a dinner at Germany’s French embassy for 4,000 guests! Her ambition is to open a restaurant in France or overseas and further promote fine Afro-Caribbean dining.
After his job as demi-chef de partie at the Plaza Athénée under Eric Briffard, Geoffroy then moved to El Fogon joining Head Chef Alberto Herraiz, and the restaurant received its first Michelin star. He soaked up the philosophy and knowledge of Eric Fréchon, Head Chef at Le Bristol for four years; Eric became his mentor.
In 2008, Geoffroy bought a bakery in Paris’ 18th arrondissement which became the restaurant La Table d’Eugène serving cuisine subtly balanced between bistro traditions and the desire to inject newness into certain techniques. He was later joined by François Vaudeschamps who became his associate. As an extension of La Table d’Eugène and to offer their cuisine to the greatest number of people, they created Rallonge, a gastrobar with a large menu of tapas, high-end Corsican and Spanish produce and carefully selected wines.
But Geoffroy wanted to go even further and had never given up his dream as a young chef. And after huge investment and many sacrifices, he was finally rewarded... La Table d’Eugène received its well-deserved first Michelin star in February 2015.
Aratz’s Chef in San Sebastian, its cooking style is based on tradition. However, Xavier Zabaleta is also very innovative! His secret? Fresh and quality products. This Chef, President of the association Jakitea, has always been representing regional products.
Aratz, Igara Bidea 15, 20018 Donostia - San Sebastián, www.restaurantearatz.com
Félix Manso is a very creative chef who won several tapas. He is also consultant for the Spanish Tapas selection that compete in contests worldwide.
Colin William Binmore
Colin has worked in the In-Flight industry for over 35 years has been a Chef for over 41 years, cooking around the world and now in works in Qatar. While working in New York provided catering for the British Airways Concord. Worked in the Middle East for over 12 years and is currently heading up the Food and Beverage Development team for Qatar Airways. Colin has cooked with some famous Chefs – including Peter Gordon, John Burton Race and now Chef Nobu who is a Qatar Airways celebrity chef.
Colin loves the excitement and pressure of the In-Flight industry and designing exciting menus for Qatar Airways, along with his experienced team of Chefs.