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Barry Smyth (1973, Keady, County Armagh) is an Irish former head chef and restaurant owner.
In the inaugural 2009 Hong Kong and Macau edition of the Michelin Guide, 14 restaurant received stars including two stars to three restaurants, ten with one star and the maximum of three stars to Lung King Heen at the Four Seasons Hotel Hong Kong helmed by Chef de cuisine Chan Yan-tak.
Enda McEvoy (Virginia, County Cavan, 1977) is an Irish Michelin star winning head chef with restaurant Aniar in Galway.
Guillaume Lebrun is a French head chef in the Michelin starred Restaurant Patrick Guilbaud in Dublin, Ireland.
Hans Peter (Hans) Matthiae is a German Michelin star winning head chef and owner of the restaurant Chez Hans in Cashel, County Tipperary, Ireland.
Jacques Lameloise was chef de cuisine at the French restaurant Maison Lameloise (usually known as Lameloise) in Chagny.
Kei Pilz (died 2001) was a Japanese Michelin star winning head chef and co-owner of the restaurant Shiro in Ahakista, County Cork, Republic of Ireland.
Soltner is a member of the American Culinary Federation, the Chef de Cuisine Association of America, and the Société de Cuisiniers de France.
In 1996 Carmellini’s career shifted from Italian to French cooking when he returned to New York City for good to accept a sous chef job at Le Cirque followed by becoming chef de cuisine under Daniel Boulud at Café Boulud where he would remain for six years winning two James Beard Foundation Awards and a three-star review from the New York Times.
Attilio Di Fabrizio, chef de cuisine for both the Villa San Michele in Florence and the Hotel Splendido in Portofino, was born in the town of Abruzzi.
He has worked for the Chef of the Swedish Royal Family as Chef de Cuisine at Michelin Star awarded restaurant Operakallaren in Stockholm.
David Goodridge, is the Chef de Cuisine of the venerable Gaddi's restaurant at The Peninsula Hong Kong hotel.
Symensma then served as the Chef de Cuisine at Yumcha with Angelo Sosa.
In 1984, he spent the year as a chef with Frédy Girardet in Crissier before joining « Le Patio » reataurant where he sous-chef de cuisine from 1985 to 1986.