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11 cooks found
Trained at Tsukiji Market in Tokyo for eight years. I source the freshest fish daily and prepare every piece with the precision that washoku tradition demands. Omakase experiences a specialty.
From my grandmother's kitchen in Beirut to yours. Mediterranean food the way it was meant to be — freshest ingredients, generous olive oil, recipes passed through four generations of Lebanese women.
Born and raised in Tbilisi, I bring the warmth of Georgian hospitality to every dish. My grandmother taught me the art of khinkali folding when I was seven. Every meal carries her spirit — generous, soulful, and always with wine nearby.
Seoul native and fermentation obsessive. All my kimchi, gochujang, doenjang — made from scratch. Korean food is about depth, balance, and the magic of time. I specialize in Korean BBQ experiences.
Third-generation pasta maker from Naples. Former sous chef in Manhattan. I make fresh pasta daily using bronze dies and a 50-year-old technique. No shortcuts, no compromises, just pure Italian tradition.
Learned to cook in my mother's kitchen in Jaipur. Vibrant Rajasthani and North Indian cuisine with spices ground fresh every morning. I specialize in large gatherings and celebrations.
Grew up in a floating market in Bangkok. My food is bold, balanced, and unapologetically Thai. Every curry paste pounded by hand in my granite mortar. I specialize in authentic street food experiences.
From Oaxaca with love. I grew up grinding corn for tortillas and making mole with my abuela. My food is a celebration of Mexican tradition — bold, colorful, and made from locally sourced ingredients.
Former sous chef at a Michelin-starred restaurant in Lyon. I left the professional kitchen to cook what I truly love — the rustic, honest food of the French countryside. Cassoulet, coq au vin, tarte tatin.
From Moscow with soul. My babushka filled our kitchen with borscht and pirozhki aromas. Now I recreate those flavors — hearty, nourishing, and made with the same patience she taught me.
