Da Vittorio Restaurant, Brusaporto, Bergamo, Michelin *** The youngest male member of the culinary Cerea family, who has been running the famous Da Vittorio restaurant in Brusaporto near Bergamo for more than five decades, is a fan of Croatian cuisine – he appreciates Istrian olive oils, truffles, the Pag cheese and wines from Korčula. In → Read more

Blaxsta Restaurant and Winery, Flen – White Guide, Top 25 restaurants in Sweden Göran Amnegård, one of the leading Swedish chefs, worked in Canada as a sales representative for years, started a company for growing berries and mushrooms, and was also the chef of the Canadian national culinary team. When he came back to Sweden → Read more

Tatapas Gastroteka, Honbarribi Born in a country that is considered one of the cradles of global gastronomy, chef Arrieta has felt a strong connection with ingredients and food since childhood, and cooking was his way to express creativity and bring joy to people through food. After graduating high school, for two years he studied at → Read more

Restoran Foša, Zadar 3 toke G&M (15/20) After finishing high catering school, he worked as a cook in shipping companies and in several restaurants in Zadar, finally settling down in the Foša restaurant, whose dishes are based on the philosophy of the Mediterranean diet. Thanks to his dedication, first the gained the sous chef status → Read more

The young assistant of chef Fabien Torrente from Bubo restaurant in Marseille has won the trophy for the best apprentice chef at the competition held during the Salon Food In Sud last January. The main prize for the winner was an invitation to the festival Taste the Mediterranean in Split. Pierre Bourdon will join all → Read more

Olive Tree Restaurant, Split A Montenegrin from Cetinje by origin and a gastronomic cosmopolite who has developed his skills in top restaurants around the world, mostly in Spain, chef Đurašević is the head chef of Split restaurants Olive Tree and Roof68. His cooking is a combination of Japanese techniques and spices with the flavours of → Read more

Meera Eisa Alnaqbi is a 26 years old new Emirati chef starting her journey in culinary world. Driven by passion for food and creating recipes, she finds joy in elevating basic things and make them special by combining new components and flavors. She has many interests along with cooking as painting, photography, farming and blogging. → Read more

Junior sous chef restaurant Nebo, Hotel Hilton Costabella, Rijeka Gabriela has always been surrounded by healthy, organically grown food from her own garden. Where it all actually started! From a young age, she began to acquire work habits, and in particular, the process of knowing the food from the planting to the preparation and the → Read more

Resturant of Hotel des Bords de Mer, Marseille 1 toque Gault&Millau (12/20), Michelin recommended The young chef from Marseille can say that she learned from the best – she spent two years alongside Lionel Lévy at Une table au sud, five years at Intercontinental Hôtel-Dieu, and for three years she was part of Alain Ducasse’s → Read more

Restaurant Alfred Keller, Island of Mali Lošinj Michelin*, 3 toque G&M (16.5/20), Trofej veliki chef sutrašnjice Gault&Millau Croatia Austrian-born chef who oversees Alfred Keller, signature restaurant of Boutique Hotel Alhambra is undisputedly a force to be reckoned with. A stellar young talent who has worked alongside Michelin-starred culinary masters such as Christian Scharrer and Stefan → Read more