Our Gastronauts
Chef Adam Scott Houston, USA​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​
Adam is an American Culinary Federation certified chef with extensive experience in high end, exclusive private clubs and restaurants of all kinds in the southern US. His culinary skill is amazingly diverse having learned to please a multitude of palates, styles and types of guests in one seating.
In addition to cooking for a vast array of people, Adam has lived and visited countries throughout the world, learning and growing his skill set along the way. Europe the UK cuisines are a large influence in Adam’s cooking style which he describes as ‘…modern American with worldwide influences.
Chef Callum Mc Dowall Stranraer, SCOTLAND
Head Chef at The Rendezvous,Stranraer. I was born in Scotland and have lived and worked here all my life. After starting cooking at home from a young age with my mum I knew there was nothing else I wanted to pursue more. I have been cooking for 25yrs in all areas and various styles over the yrs, including fine dining but wasn't for me, I prefer a more rustic approach to cooking now but you will see influences of fine dining in some of my food.
I am the Chef at Block and Vino Neighborhood Butcher. My wife & live in Darlington South Carolina with our two children, Willow and Flynn. I love raising my family in this area and exposing us (and my customers) to the cuisine that is literally in our backyards. Over the years I have begunn getting involved in community events such as the Bone E Fit, The taste of the Symphony, and other various events. I love that I can be creative and cook to make people happy and have the chance to raise awarness and funds for good local causes. I have done several pop up wine dinners and also interested in molecular gastronomy, which allows me to reinvent food in ways that often surprise everyone. At the end of the day my philosophy in the kitchen is the same as it is at home, because really I think of my clients as an extension of my family. Just as I want my children to know where their food comes from I want the same for my customers and their families. I like working for a local business and immersing us in the community and supporting loacl causes. We are all intertwined and we need to work together. After all that is what makes a community.
Chef Chris Carpenter South Carolina, USA
Chef Chris Parry Derby, ENGLAND
Executive chef of the award winning Exeter Arms, The Silk Mill Ale and Cider House and The Crossing in Derbyshire, England. Serving cutting edge, innovative food. Also Chef Columnist of Taste the Seasons Magazine. 100% self taught and has never worked under another chef. Has only been cooking professionally for 5 years and has huge aspirations to reach the top!
Chef Christos Ganoglou From Greece, In Berlin, GERMANY
My name is Chris and I am Greek started working professionally 17 years ago, in all this years i have worked in 5* hotels and high end restaurants in places like Greece London Milan Dubai and currently i am based in Berlin, i come from a family of chef's both my grandad's were chefs so it was almost impossible for me to become an office person, my passion is fish and sea food, fresh hand made pasta, red meat, risotto, desserts, and dough, always trying to find a new way to remake a classic dish, i like to do things different and surprise people, every time i see an ingredient I don't see meat or vegetables or fish...I see it as a challenge to create something new with an old rustic touch.
Chef Cindy Flores From Guadalajara, MEXICO
Food Lover, Restaurateur, Food Photographerr and Hospitality passionate. . Chef Cindy grew as a part of a family where food was the perfect motivation to get together, she was encouraged for the meaning of cooking as an act of love and toke an early interest on cooking and develop a particular love for the Mexican flavours she grew with.
Her fascination for food and cooking continued growing motivating her to have her first Job in a Kitchen at the age of 14 and latter on studying a Gastronomy & Hospitality Degree.
Dabbling in diferent aspects of Hospitality like sales and branding representing for brands like Kitchen Aid, Convotherm, Alto-Shaam and Chocolate Ibarra and cuisines such as Japanese, Italian, Argentinian and even Molecular Cuisine in Mexico, Argentina & USA during her career, she always find herself wanting to share the richness and greatness of her heritage troug her interpretation of Mexican Cuisine until 2012 when the Australia’s Oldest surviving mexican restaurant offered the opportunity to spread the love in a small town in Australia, jumping next to one of the most foodie cities in the world, Melbourne to continue her journey.
Chef Jason Travis Texas, USA
At 15 I discovered I had taste for much more than was offered to me at the time. Oysters sweetbreads many beautiful flavors I still to this day let me take that trip to the beginning. I have built my career on one premise good honest food and nothing else. At this stage in my life I would rather not cook than to cook the same in box safe foods that many chefs have fallen in to. I have been in the industry for 18 years and plan on dying in it. Through holding several executive positions at the square root bistro and multiple private institutions I am ready to bring my own concept to life. I think that people are finally ready to break out of the box and enjoy fresh honest food.
Chef John Subritzky From New Zealand In Regensburg, Bavaria, GER
London city and guilds Chef from New Zealand, he has traveled cooking in eight countries and worked in Michellen Starred Restaurants and the London freelance circuit. Cooked for clients such as, the Queen, JLo, Maddona, Kylie Minogue, Will Smith, Brad Pitt, Angelina Jolie, The Beckham's, and many more.
His cooking style is classical modernism with a playful touch, he enjoys working with fresh ingredients and local produce, he looks forward to new ideas and techniques daily. Currently working in Germany producing fresh seafood and styles at Seven Oceans Seafood Restaurant, and under contract in London and Paris bi annually. He uses his thirty years experience to promote and support future chefs to the industry.
Food is his passion, Food is his life, and Food is his future.
Chef Leah Phillips From IRELAND
Chef Leah Phillips is a 25 year old Chef from Ireland! She has specialized in pastry for the last 6 years and lived and worked in Austria for the past 5 years where she worked as Chef Pâtissieré.
She says 'I've recently watched a table receive my desserts on their table! They immediately started to take pictures and the look on their faces reiterated how much I love my job, when I can put that look on someone's face with a simple dessert'
Chef Lewis Leiterman Broadheadsville, USA.
I am a young chef only 20 years old and no formal schooling, just worked under great chefs in my area, i have a lot of passion and gained a lot of experience at a young age starting working in the industry at 15, i live in Pennsylvania, and my cooking style can best be described as contemporary Italian with some french inspired techniques, i came across my passion for cooking on accident, it was never an intention of mine to become a chef, but once i saw the craft talent and skill it takes to make these things i fell in love with everything about it, i love the creativity aspect and the fact that you can literally manipulate food in some way shape or form to make it into what ever you want. as a chef we get to touch peoples lives and it is an amazing experience and journey and i hope to share many stories of my journey with everyone else.
Chef Louis Robinson Sarasota, Florida, USA
Passionate young chef focusing on Latin-Caribbean fusion with a California Twist. Originally from California, now living in Florida, trying to create new and fun dishes with an emphasis on bold flavors. Experimenting with food that brings excitement and joy to the eater. 'Sunshine On a Plate'
Chef Michael Langdon Hanover, Pensylvania, USA
The pace and level of intensity of the kitchen, the bonds among Chefs and the level of commitment required for excellence are what drew me to get serious about honing my craft." At age 20, Michael enrolled at the Pennsylvania Institute of Culinary Arts and graduated with honors, earning himself a great internship opportunity with Cameron Mitchell Restaurants, opening restaurants in several restaurants across the country: Cincinnati, Columbus, Louisville and Miami Beach. Michael's career as a chef grew from there working in some of the finest dining establishments in America: in Philadelphia at Brasserie Perrier, the French Manor in the Poconos, the Westmoreland Club, in Wilkes-Barre, PA, Sous Chef at Glenmaura National Golf Club and Executive Chef at Huntsville Golf Club in Dallas, PA. Michael's cooking style which can be described as rustic-refined, nouvelle cuisine with French roots.
Chef Nico Van Hermet From Papendrecht, Holland In Marsascala, Malta
His love is in the pastry section, loves experimenting with food as He doesnt focus on a type of cuisine. Like to know and learn from everything. At the moment headchef at a New York Style Take Out. He would describe himself as Creative, innovative and passionate.
Chef Simon Miller Bristol, UK
My name is Simon Miller and i have been cooking for a good 10 years or so. Recently i have been heavily involved in refurbishing a local boozer into a well established Gastro-style pub called The Ashville. I love to cook classic British food with a twist, but also love to play with Asian and international dishes. I love to use seasonal ingredients and fresh produce to create colourful and beautifully plated food.
Chef Vince Leone Bronx, NY, USA
Hi my name is Family Chef Vince Leone. I got this title because I love cooking for my family. Currently I'm the weekend chef to the Monsignor and priests at my church. My style of cooking can be described as rustic comfort food with a flare.