Alcyone Restaurant, InterContinental Hotel Marseille 3 toques G&M (16.5/20), Michelin * The chef of the well-known Alcyone restaurant in the InterContinental Hotel in Marseille is one of the most ardent advocates of the Mediterranean cuisine. He learned from internationally recognized chefs such as Eric Fréchon and Alain Ducasse, and in 2005 his work was rewarded → Read more

Ošterija Debeluh, Brežice 4 G&M toques (17.5/20), Michelin recommended The magnificent performance of the owner of Ošterija Debeluh in Brežice, only thirty kilometres from Zagreb, has earned him the Great Chef of Tomorrow trophy, four Gault&Millau Slovenia toques and membership in JRE (Jeunes restaurateurs d’Europe), as well as a recommendation by the Michelin guide for → Read more

Tabi Restaurant, Marseille – 3 G&M toques (15/20), Michelin recommended A world traveller, lover of music, fishing and above all cooking, Ippei Uemura was born in the Japanese town of Shiga. Ever since he was a child, his dream has been combining cooking and travelling. For seven years he learned about the secrets of traditional → Read more

Alvaro De Anna is a communicator, a publisher and an event planner. After gaining experience in some major international PR agencies in Milan, in 1980 he returned to his native Treviso where he founded Pilotagreen, his communication agency. In 2003, he founded the publishing house Bacco Arianna Editore, specialized in international editions on Food&Wine tourism → Read more

Sommeliers Alen Gulan and Siniša Koceić will guide wine tastings of Spanish wines, heroic wines from extreme positions and lost indigenous varieties at the festival Taste the Mediterranean. The owners and partners of the company VinoLike and the Split wine shop Winebox have worked for years in renowned domestic wine houses as wine consultants, and → Read more

Chef of the restaurant Kinoteka in Split, the Montenegrin Marko Đurašević graduated as an Assistant in Chemical technology, but choosed a professional culinary career that he developed mostly in Spain, after a short experience in Miami, Florida. He was the Chef de cuisine of the Gastronomique restaurant Black, in Barcelona. His duty was to supervise → Read more

At just 32, Coline Faulquier earned her first Michelin star for her restaurant Signature in Marseille. After graduating from the prestigious Ferrandi High School in Paris, majoring in French cuisine, the talented young chef became famous a few years ago as the finalist on the TV show TOP Chef. That was the beginning of her → Read more

Chef Antony Germani started working very young in restaurant kitchens. He got his first serious job as a commis de cuisine at the luxurious Villa Gallici, in Aix-en-Provence, and continued at Sofitel Palm Beach, Marseille. In search of new challenges, at the age of twenty, he decided to go to Paris where he was given → Read more

The Austrian born chef Michael Gollenz is the driving force behind the fine dining restaurant Alfred Keller at the Alhambra Boutique Hotel, in Mali Lošinj. He has just confirmed it by getting his first Michelin star. The talented young chef has already gathered an impressive experience: he has worked with award-winning chefs Christian Scharrer and → Read more

After a master’s degree in Business Law and several experiences in pastry shops (Saint-Victor pastry shop in Marseille, La Boulangerie in Sydney) and restaurants (Les Gamins in Marseille), in April 2014 Clément Higgins creates “Bricoleur de douceurs” (Handyman of sweets), his own pastry laboratory for catering, together with his partner Aurélie (who has been working → Read more