CHEFS Y EXPERTOS INVITADOS
INDIA
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| JULIE SAHNI |
| JULIE SAHNI is one of America's leading experts on the food and cooking of India. She is recognized for her work as a chef, teacher, and author of numerous books. Her written works include Classic Indian Cooking, Classic Indian Vegetarian and Grain Cooking, and Savoring Spices and Herbs: Recipe Secrets of Flavor, Aroma and Color. |
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| JESUDOSS PRABHAKER RAO |
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JESUDOSS PRABHAKER RAO chef/owner of the famed "Spice Route" restaurant in Zurich, Switzerland has travelled the world introducing Indian cuisine to many of the top hotels and restaurants in Europe and Asia alike. Getting his Hotel management diploma at Madras University he finished his training at the world-renowned Taj Majal Hotel in New Dehli. |
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JAPON
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| HIROKO SHIMBO |
| HIROKO SHIMBO is the author of The Japanese Kitchen, a book designed to demystify Japanese cooking for Western cooks. Her next major book, The Sushi Experience, will be published in 2005. Her work has appeared in magazines such as Saveur and she appears frequently on radio and television in the United States. |
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| Kenichiro Ooe |
| Kenichiro Ooe is the chef de cuisine of the restaurant Kozue in the Park Hyatt Hotel in Tokyo. Chef Ooe is deeply knowledgable in the the principal styles of traditional cuisine and spans a range of culinary styles such as his own innovative interpretation of kaiseki. Chef Ooe holds the government license to handle Fugu (blowfish), offering a full menu when in season. He began his training in Kyoto, moving on to Tokyo to learn the cuisine of the Kansai region at Hamasaku, a prestigious restaurant in Ginza. |
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TAILANDIA
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| IAN CHALERMKITTICHAI |
| IAN CHALERMKITTICHAI recently launched "Kittichai" a Thai restaurant in SoHo, New York, designed by David Rockwell. Before coming to New York he was the executive chef at the Bangkok Regent's Grill in the Four Seasons, Bangkok, Thailand. Chef Chalermkittichai was the first Thai national executive chef in a major five-star Bangkok hotel restaurant. He oversaw the menus at all of the hotel's dining rooms, including the legendary Spice Market. |
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| DAVID THOMPSON |
| DAVID THOMPSON, born in Australia, when travelling to Thailand, became enamoured and stayed, learning the fundamentals of Thai Cooking from an elderly woman knowledgeable in Thai Royal Cuisine. In 1991, David returned to Australia to open "Darley Street" voted best Thai restaurant 8 years in a row. |
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CHINA -REGION CANTON
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| FUCHSIA DUNLOP |
| FUCHSIA DUNLOP is the author of the critically-acclaimed cookbook Sichuan Cookery (published in the US as :Land of Plenty), which won the British Guild of Food Writers Jeremy Round Award in 2002. She trained as a chef at China's leading cooking school, the Sichuan Institute of Higher Cuisine, and speaks fluent Mandarin. Since living in China from 1994-96, she has returned to the country every year, travelling widely and continuing her research into Chinese culinary culture. |
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| SUSUR LEE |
| SUSUR LEE is the chef/owner of Susur restaurant in downtown Toronto. Hong Kong-born Chef Lee has become a regular at guest-chef events around the United States and Canada. His cooking blends Asian and Western ingredients, cooking methods, and presentation. From 1987 to 1997 he operated the Canadian restaurant Lotus; after cooking stints in Singapore, Chef Lee returned |
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EXPERTO EN ARROZ
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| MARK MILLER |
| MARK MILLER, chef/owner of the renowned Coyote Café in Santa Fe, New Mexico, is the author of a wide range of cookbooks. He taught Japanese studies at the University of Berkley and has travelled and eaten in Asia for over 30 years. |
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