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Alban Veliu was born in the southern part of Albania, in the city of Gjirokaster. His passion for cooking started when he was 15 years old when he attended a cooking class his hometown. Once turning into an adult he travelled to Italy where he continued culinary studies which enabled him to manage one of the most well-known restaurants in the area, in Potenza, Italy. 

After gaining some years of experience in Italy he decided to return to Albania where he commenced his studies in the Agricultural University of Tirana, Faculty of Food Bio Technology.

He started to work as professor in 2012, in the Vocational Center of Tirana. In 2015 he founded Albanian Chef Academy where he shares his knowledge and skills about the art of culinary. He is also the Executive Chef and consulent at many prestigious Hotels and Resorts in Albania. The secret ingredient is always passion. 

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Originally from Sardinia Island and naturalized Swiss for some years, he began his career touring all over Italy from North to the South where he expanded his culinary knowledge from the salty flavours of the Mediterranean Sea to the Nordic cuisine of the Alps and its fresh water lakes.

He is also continuing to perfect his techniques by doing internships in various avant-garde Chefs institutions.

Until 12 years he live in the superb city of Geneva, that is has become his second home, the city of Calvin, already international by it sessence will have an incredible amount of diverse culinary influences on him, a place where his creative mind will develop the knowledge, style and technique of French gastronomy.

For him happiness and generosity are fundamental ingredients in cooking; returning to the roots and avoiding the unnecessary, he tells the story of a product, a season and local producers that fuel his battle against the standardisation of taste.

Giuseppe Di Iorio began his career at the Margutta restaurant in Rome, his hometown, trying from the beginning to reconcile the new trends with the typical recipes of the Roman tradition and his childhood. After a long experience in the most renowned restaurants in London and Rome, (Hotel Parco Principi and Hotel Splendid in Rome, Hotel Hyde Park, Hotel Grosvenor House in London), inaugurates with the chef Giuseppe Sestio, the Mirabelle restaurant, which he received in 2005 its first Michelin star.

At Mirabelle, Di Iorio has the opportunity to improve his skills and is confronted by a very demanding clientele. Famous actors, first ladies and heads of state, are among them and it is known that the former US president George Bush was so impressed by the kitchen of Di Iorio, who asked him to prepare dinner to be consumed on Air Force One during his return trip to America.

Since May 2010 he has guided the AROMA restaurant on the Palazzo Manfredi terrace in Rome, the magical atmosphere that distinguishes Aroma was the decisive element that prompted Di Iorio to invest his twenty-year experience in this new adventure as an executive chef and inspires him daily in his culinary creations.

Di Iorio's gastronomic philosophy focuses on the authentic flavor of each ingredient, which must be fresh and quality, to create "symphonic" combinations in which each flavor is recognizable and in harmony with the others.Since 2015 it has become part of the stars of the Michelin Guide.

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Frankfurt am Main, 5-2022. Kochen ist sein Leben. Mirko Reeh wollte eigentlich nie etwas anderes machen. Schon mit fünf Jahren stand er neugierig bei der Oma am heimischen Herd. Mit vierzehn durfte er im Romantikhotel „Zum Stern“ in seiner Heimatstadt Bad Hersfeld in der Küche und im Servicemithelfen. Er war glücklich, und doch entschied er sich entgegen all‘ seiner Bedenken für die sichere Beamtenlaufbahn bei der Post. Er war beliebt, hatte Erfolg und wusste doch sehr schnell: Ich muss hier weg. Ich gehöre in die Küche. Ich will kochen und mein Ding machen. In 1997 war es dann soweit: Erhängte den lukrativen Job an den Nagel und machte sich selbständig. Heute weißer: Das war die beste Entscheidung des Lebens. Ende Mai feiert er sein ganz persönliches Jubiläum: 25 Jahre Kochentertainment by Mirko Reeh.

I am a highly professional chef with extensive experience in the hospitality industry. Through my life experiency  I have gone through all the stages of improvement in gastronomy. I have a culinary approach that consists of the use of local foods in combination with modern processing techniques and service.

I promote and support local producers with whom I share the same vision. I transform my love of gastronomy into energy and present food on a plate to the final consumer.I am an honorary member of several domestic and European culinary associations. For the last 10 years we have been participating in domestic and international competitions and festivals with mine students. We have been awarded several times as a junior team in the presentation of gastronomic achievements.

In addition to my professional work, I improved my skills and thus graduated from the College of Gastronomy, postgraduate master studies in the field of hospitality and gastronomy.I am currently studying for a doctorate where I am researching indigenous foods from the entire Balkans and their application in gastronomy.

Radu Zărnescu is a very well known Romanian chef, President of Euro-toques Romania and the Vice President of Euro-toques International, he was one of the promotors of the Gastronomical movement in Romania, organising the Open Air Cooking Championship, the World Congress of Culinary Traditions, East European Culinary Cup, Vegetarian Cup, Romanian beef master by Chef Radu Zãrnescu, initiating projects like Masters of Flames, mentoring other Chefs to participate in competitions at World level, judging in International competitions, inspiring Young generation of chefs through his presentations, live Cooking classes and shows. 

Vasko Vasileski -Četkar is a Macedonian Chef born and raised in Ohrid.

It was the mesmerizing beauty of the city of Ohrid itself, being one of the oldest settlements in Europe, seated on the shore of Lake Ohrid one of the oldest lakes in the world, combined with the love and magic of the wonderful kitchen of his grandmother that enchanted him in the passionate art of cooking.

At the very young age he began his butchery apprenticeship with his grandfather which after several years resulted with mastering the art of butchering, and thus he understood firsthand the concept from Farm-to- table.

In 2014 he opened his concept restaurant “AT VASUKU’S” in Ohrid offering his personal take on contemporary Macedonian cuisine – a wonderful symbiosis of splendid food combined with breathtaking scenery of the bright and blue lake prepared with love, energy and passion.

He strongly believes in the philosophy that the best of us can be seen through our cuisine. It is an inherent part of our tradition as human beings.

His cooking philosophy follows the following: “All great chefs have two things in common. First, they respect nature as the true artist, and they are just cooks. Second, everything that they do is an extension of them as a person.”  Marco Pierre White

Fadi grew up in Bethlehem where he inherited his love of food from his maternal grandmother. 

In 2015 Fadi opened his own restaurant, Fawda, in Bethlehem. Alongside his restaurant, he pioneered the region’s first food tours, where visitors could explore the markets of Bethlehem, meet farmers and artisans, and taste unusual herbs, raw cheese and fresh taboun bread. 

Fadi’s cuisine and savoir faire combine wordly influences, a desire for perfection and a passion for sharing the stories of the local foragers, gardeners, farmers and cooks that have shaped the culinary heritage of Palestine. 

During the pandemic, Fadi launched his podcast Sabah el Yasmine – Ramblings of a Chef and hosted a Youtube series on Palestinian cuisine, Teta’s Kitchen.

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Chef Binta is an award winning chef born and raised in Freetown, Sierra Leone to first generation Sierra Leonean Fulanis of Guinean descent. She is a modern daynomadic chef. Like her ancestors, Binta has travelled to many countries to explore different cooking techniques, ingredients and ways of life. At Fulani Kitchen, she combines her nomadic Fulani roots, classical training and love for rural life and nature to create modern dishes, while maintaining the simplicity and authenticity of Fulani culture.  By creating a traditional setting, discussing Fulani culture and serving ancient grains, indigenous spices and other exciting West-African ingredients in an interactive way, Binta triggers all senses and takes you to a whole new world.