Afleveringen
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In this episode, Justine interviews Chef Adam Smith as he shares about his journey on Great British Menu, his time at The Ritz with John Williams and he shares about his restaurant Woven by Adam Smith.
Hailing from a Birmingham estate, and a pot washer at his local pub at the age of 13, Adam Smith is now considered one of the UKâs most talented executive chefs with an ethos of âtaste is kingâ and a reputation for accomplished, classically-based cooking with modern presentation.
In 2004 Adam received his first break and joined The Ritz under chef John Williams where he was put in charge of the larder. By 2012 he was executive sous chef at The Ritz with a string of culinary awards under his belt including Observer Food Monthly Young Chef of the Year. In the same year, Adam won the Roux Scholarship prompting chef Michel Roux senior to describe him as âone to watchâ.
In 2013 Adam joined The Devonshire Arms as head chef, overseeing all food operations including The Burlington Restaurant, Devonshire Brasserie, and conference & banqueting.
In 2017 Adam was announced as a Master of Culinary Arts by the Royal Academy of Culinary Arts, the UKâs highest culinary and hospitality honour awarded only every four years. In 2018, Restaurant Coworth Park was awarded a Michelin star for the first time in the Michelin Guide UK & Ireland, an accolade it has retained ever since. Adam was awarded Hotel Chef of the Year at The Hotel Cateys 2018, described by the judges as âthe real packageâ, praised for his intuitive, adaptive and passionate approach to leading his team at Restaurant Coworth Park. In 2019, Adam was shortlisted for Best Chef in the GQ Food & Drink Awards.
Restaurant Coworth Park closed in summer 2022, to make way for the launch of a new restaurant at Coworth Park: Woven by Adam Smith.
Woven by Adam Smith, which opened in September 2022 received a Michelin star within six months and most recently, in October 2024 has been awarded 5 AA Rosettes, which is truly remarkable. The restaurant offers diners an unforgettable culinary experience in a stunning new space overlooking 240 acres of picturesque Berkshire parkland.
Website: www.thedorchestercollection.com
Instagram: @chefadamsmith & @coworthpark
mymuybueno Visits: Woven by Adam Smith
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In this episode, Justine interviews Chef Kirk Haworth as he shares about his battle with Lyme disease, winning Great British Menu and how the concept of his restaurant Plates came about.
Kirk Haworth leads the kitchen with unparalleled passion, inspired by his very personal journey in food and galvanised by his pursuit back to health.
Winner of Great British Menu, Champion of Champion's, Kirk has worked under the world's top chefs at The French Laundry, Restaurant Sat Bains, The Square, The Quay and Northcote, perfecting his craft in Michelin-starred restaurants around the world for almost two decades.
In 2016, a diagnosis with Lyme Disease led him to overhaul his lifestyle and explore a plant-based diet in pursuit of health. His unique perspective also nurtures a thoughtful working environment for his team that focuses on balance and well-being, without compromising on taste or creativity. Taking all that nature has to offer, he delivers modern British plant-based food with high-end execution.
With a focus on sustainability for people and the planet, Kirk has become a leading figure in British plant-based cookery. He is spear-heading a mission to improve chefâs wellness in the wider industry, as well as connecting people globally back to nature through the power of food.
Website: https://plates-london.com
Instagram: @kirk_haworth and @plates_london
mymuybueno Academy of culinary Arts: Kirk Haworth's Guest Chef Course
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Zijn er afleveringen die ontbreken?
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In this episode, Justine interviews Chef Elliott Grover as he shares about cooking at the Oscars for the second time, the importance of networking in the industry and his experience working with Wolfgang Puck.
Elliott Grover is an accomplished and seasoned culinary professional, having worked across some of the leading hotels and restaurants across London. His culinary journey started at Le Caprice, where he honed his craft across various sections from the age of 16 to 18, culminating in the role of Chef de Partie.
Following this experience, Elliott played a pivotal role in the opening of Hix Soho and Hix Selfridges after the departure of Mark Hix from Caprice Holdings. At Scott's Mayfair, Elliott's versatility was further highlighted as he assumed roles ranging from Sous Chef, where he worked on all sections and managed the kitchen pass, to heading the Private Dining Room, curating exclusive culinary experiences for VIP guests. His tenure as Head Chef at Hix Soho, from 2018 to 2020, showcased his leadership in day-to-day operations, reporting to both the Executive Chef and Mark Hix.
Subsequently, Elliott took on the role of Head Chef at The Ned Hotel, overseeing the culinary operations of a five-star establishment with a 24-hour restaurant, managing Millie's Lounge, Lutyens Grill, and The Library Bar. Following this, he assumed the position of Executive Chef at Duck and Waffle, where he ran all aspects of the kitchen contributing to its continued success.
Currently, Elliott holds the position of Executive Chef at 45 Park Lane, working alongside celebrity chef Wolfgang Puck at his renowned restaurant CUT, further enhancing the culinary experience at the hotel. Elliott has twice cooked at the Governors Ball in Los Angeles alongside Wolfgang Puck.
As the Executive Chef at 45 Park Lane, he brings a wealth of experience and dynamic flair to the world of gastronomy, while continuously pushing the boundaries of culinary innovation.
Instagram: @elliottgrover & @45parklane
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In this episode, Justine interviews Chef Jeremy Chan as he shares about his journey in the industry, his teamâs strategies to develop his restaurant and winning two Michelin stars.
Born in the North West of England, Jeremyâs journey into professional kitchens was far from traditional. An intuitive academic, his early years through to adulthood were spent soaking up the ever-changing world around him. Sciences, languages, arts - nothing within or outwith school escaped his restless enthusiasm. However, his one constant in all this was food, and he early recognised its link to his studies, the senses, and the part culture played too.
This analytical mindset led him to university, and after graduating in Languages and Philosophy, he found himself back in Europe working in business for two years.
A chance conversation with childhood friend and now- business partner, IrĂŠ Hassan-Odukale ignited a spark around the possibilities of new restaurant concept. A period of intensive research ensued and what emerged was a series of new dishes with unique international flavour profiles and a desire to forge a new culinary narrative. For almost five years, he worked tirelessly, absorbing every last bit of information, taking notes, researching in his free time and immersing himself in the physical and mental repetition of acquiring skill and technique to master the craft of cheffing.
Chan immersed himself in the culture and tastes of a new world of flavour and began combining his culinary skills and ideas with British ingredients. A series of new dishes with unique international flavour profiles emerged, driven solely by his search for âdeliciousnessâ, and the concept of Ikoyi was born.
Working directly with select British farmers, fishermen and producers, the kitchen is driven by a totally objective, creative reaction to micro-seasonality and often overlooked ingredients in terms of context and culture. A pure, personal expression through Jeremyâs analytical lens, dishes harness flavour highs while respecting the nature of each ingredient. The result are menus that surprise the senses with a balance of heat and umami, with dishes imagined in the first instance artistically for visual impact and only then are recipes created.
Website: www.ikoyilondon.com
Instagram: @jeremychanikoyi & @ikoyi_london
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In this episode, Justine interviews Chef Sat Bains as he shares about his heart attack, the struggles he faced being in an interracial relationship and 25 years of his restaurant, Restaurant Sat Bains.
Sat Bains is a distinguished British chef, born on February 28, 1971, in Derb. Known for his innovative culinary skills, he is the chef proprietor of the two-Michelin-star Restaurant Sat Bains with Rooms in Nottingham. His culinary journey began at Derby College, where his interest in cooking took a professional turn. Bains's passion for the culinary arts was ignited by his work at various esteemed establishments and under notable chefs, including Raymond Blanc.
Bains's most significant accolade came in 1999 when he won the prestigious Roux Scholarship, allowing him to enhance his skills in France. His restaurant in Nottingham was awarded its first Michelin star in 2003, becoming the first in the city to achieve this honour, and later received a second Michelin star in 2011. The restaurant has also been awarded five rosettes by the AA.
In addition to his Michelin stars, Bains has been recognized with numerous awards and honours. He was named the Chef's Chef of the Year by Restaurant magazine in 2009 and received the Which? Good Food Guide Chef of the Year in 2011.
This year as Sat celebrates 25 years on Lenton Lane, he reflects on the Legacy of chefs and front of house that have come through the restaurant to go on to achieve their own successes like Gareth Ward and Tom Spencley amongst many more. Publishing his second book with a large focus on heart health following his own recovery from a heart attack in 2021.
Website: www.restaurantsatbains.com
Instagram: @satbains1
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In this episode, Justine interviews Max Coen as he shares about dealing with his alopecia, his journey in the industry, starting his own restaurant and winning his Michelin star.
Salisbury-born Max Coen is the co-owner of Dorian Restaurant in Notting Hill, a local bistro centred around incredible cookery, mastery in depth flavour and sourcing of the best available produce.
Max draws inspiration from all over and not one specific cuisine, his cooking is moulded by his time working at Ikoyi with Jeremy Chan, Frantzen in Stockholm and James Knappettâs Kitchen Table, London.
Dorian is a coming together of a local bistro influenced by the technique and precision you might find in a 2/3 Michelin starred restaurant.
Website: www.dorianrestaurant.com
Instagram: @maxcoen_chef & @dorian.nottinghill
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In this episode, Justine interviews Chef Jackson Boxer as he shares about overcoming substance abuse, finding purpose within his job and he also shares about his new restaurant.
Jacksonâs first work in kitchens was as a kitchen porter for Margot Henderson at the age of 16. The experience was formative, and Jackson continued to pursue cooking jobs as he completed school and then a degree in English at Cambridge.
After graduating, Jackson joined the opening team at 32 Great Queen Street, gaining experience on the floor, then in the bar and finally in the kitchen. In May 2010, Jackson and his brother Frank Boxer, together set up Brunswick House in Vauxhall, which was initially intended as a six-month pop-up with a 10-seat counter snack bar and a cafĂŠ atmosphere. Over the last ten years, Jackson and Frank have slowly grown it into a dining room, bar, terrace, three private dining rooms and the cellars â a nascent speakeasy and dance dungeon.
In March 2019, Jackson opened Orasay in Notting Hill, inspired by the western isles of Scotland where he and Frank have spent summer holidays since childhood. Orasay won Best New Restaurant in the Square Meal Guide 2020, the Best Menu Catey Award in 2021 and was included in the National Restaurant Awards top 100 UK restaurants in 2022.
In 2021 Jackson and Frank opened below Stone Nest, a bar and music venue in the basement of the Stone Nest arts and performance venue in the former Welsh Chapel on Shaftesbury Avenue. In summer 2023, Jackson joined Cowley Manor, the Experimental Groupâs first UK project outside of London, as chef consultant for the Cotswolds hotel. In September 2023, Jackson opened Jackson Boxer at the Corner restaurant on the second floor of Selfridges, Oxford Street.
Jackson and the Experimental Group have recently launched their second project together, Henri, a Parisian-inspired bistro on the ground floor of Covent Gardenâs The Henrietta Hotel.
Jackson now splits his time between the kitchens of Brunswick House and Orasay where he is chef proprietor, Cowley Manor, Jackson Boxer at The Corner and is busy working towards the launch of Henri at The Henrietta Hotel. He occasionally puts pen to paper for various publications.
Website: www.brunswickhouse.london
Instagram: @jackson_boxer & @brunswick_house
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In this episode, Justine interviews Chef Matt AbĂŠ as he shares about his time working for Gordon Ramsay, celebrating 25 years of Restaurant Gordon Ramsay and his advice for chefs starting in the industry.
Matt AbĂŠ has spent 16 years rising through the ranks of Gordon Ramsay Restaurants in London, where he now holds the position of Chef Patron at the prestigious three Michelin-starred Restaurant Gordon Ramsay.
Matt started his career in his home country, Australia, spending years developing his craft as a chef at Aria Restaurant, in Sydney and then later at Vue du monde in Melbourne.
At the age of 21 Matt made the decision to move to the UK to join Gordon Ramsay Restaurants, starting as Chef de Partie and then rising to Sous Chef at Claridgeâs.
After two years at Claridgeâs, Matt joined the team at Restaurant Gordon Ramsay and was appointed Chef de Partie. After four years, Matt was promoted to Chef de Cuisine, leading the team in the kitchen. In September 2020, he become Chef Patron of Restaurant Gordon Ramsay, overseeing the successful running of the world-class restaurant.
Website: www.gordonramsayrestaurants.com/restaurant-gordon-ramsay/
Instagram: @chef.mattabe & @restaurantgordonramsay
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In this episode, Justine interviews Chef Daniel Berlin as he shares about closing down his restaurant after losing his wife and about his newly opened restaurant which, since the interview, has now been awarded two Michelin stars.
Vyn means view, and Daniel Berlinâs simple, elegantly sophisticated new restaurant in the very southeastern corner of Sweden has wonderful views over gently rolling landscape, all the way out to sea. A reimagined stately former farm on the crest of a hill with a vista of the Ăsterlen countryside and the Baltic Sea, itâs surrounded by 18 acres of land running right down to the waterâs edge.
Daniel closed his two-Michelin-starred Daniel Berlin Krog in September 2020, one of Swedenâs most respected and beloved restaurants. This new space is a forever home for Daniel, a chance to build on and perfect the experience from SkĂĽne TranĂĽs while adding elements that werenât possible previously.
Thereâs a casual, intimate food & wine bar; the main restaurant, which includes a private area for up to 24 guests; a boutique hotel with 15 bedrooms, including two generous suites; and the lush fields and orchards of the surrounding grounds. Thereâs also the opportunity for adventures in all directions, being just a few hundred metres from the water, with walks and hikes on the doorstep.
The main restaurant serves Danielâs focused and precise seasonal menu â honest, local produce from a larder he knows like the back of his hand. Following the seasons with clarity, originality and boldness, Daniel makes the absolute most of every ingredient â growing, foraging or hunting many of them himself. Being so intimately familiar with every element means these are deeply personal dishes.
âVyn is a place to come and breathe,â says Daniel Berlin, âa place for me to put down roots and to continue to grow. We have really missed our guests. I canât wait to welcome people here to share the calm and beauty of this special part of the world. Itâs a chance for me to do what I love in the way I think it should be done, and this makes me very happy. I hope it makes other people happy too.â
Website: www.vynrestaurant.se
Instagram: @d_berlin & @danielberlinrestaurant
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In this episode, Justine interviews Chef Roberta Hall-McCarron as she shares about how she got into cooking, her new cookbook and her exciting new restaurant addition.
Working in professional kitchens since the age of 16, Roberta moved to Burj Al Arab, Dubai, before returning to Scotland to work at Michelin-starred The Kitchin. Roberta was offered the opportunity to be on the opening team at Castle Terrace by Dominic Jack, where she remained for six years, three of which were spent as head chef. It was at Castle Terrace where Roberta met her now husband and front of house at The Little Chartroom, Shaun McCarron.
To date, she has won accolades including Best Newcomer at Edinburgh Restaurant Awards, 2019; YBF Best Chef 2018; Eating & Drinking Award from The List Magazine; entries in Michelin Guides 2019 and 2020; UKâs Top 100 at Estrella Damm National Restaurant Awards 2020; Breakthrough Chef of the Year at the Food and Travel Awards; Good Food Guide 2020; 100 Most Influential Women CODE. Roberta has been shortlisted for GQ Best Chef 2022 and in 2023 she became Squaremealâs Female Chef of the Year. Representing Scotland, Roberta proceeded through to national finals in the BBCâs Great British Menu in both 2020 and 2021, in the latter winning the fish course and cooking at the final banquet.
Roberta Hall-McCarron opened her first restaurant, The Little Chartroom in June 2018, followed by Eleanore in 2021. All Robertaâs menus are influenced by her childhood memories of sailing the Scottish coastline and her love for her country's produce. The Little Chartroom is in the top 100 of the 2022 Estrella Damm National Restaurant Awards and most recently was named by British Vogue as the best restaurant in Edinburgh.
Website: www.thelittlechartroom.com
Instagram: @chef_roberta_hall & @thelittlechartroom
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In this episode, Justine interviews Paul Burgalières as he talks about his promotion and role as Executive Chef at L'Enclume, his time at Geranium and what advice he would give to chefs starting in the industry.
Born in Limoges in west France, Paul started his culinary journey training at LycĂŠe HĂ´telier de La Rochelle. After graduating, Paul worked with Michel Trama in Puymirol for a year and did a season with Michel Rochedy in Courchevel. In 2011, Paul made the move to London to work as a Chef de Partie at LâAtelier Robuchon before landing a job at three Michelin star Geranium in Copenhagen (number one in The Worldâs 50 Best Restaurants 2022) where he worked his way up from a Chef de Partie to Assistant Head Chef in just two years. It was there, under Rasmus Kofoed, that Paul learnt to appreciate the role of nature in gastronomy.
In 2017, his wife suggested making the move back to the UK. Having previously worked in London, Paul wanted to settle outside of the capital so when the position of Head Chef at LâEnclume opened up, he jumped at it. Now as Executive Chef, alongside Simon Rogan, Paul has been instrumental in the development of LâEnclume over the last six years and played a key role in the third Michelin star win in February 2022.
Website: www.lenclume.co.uk
Instagram: @paulburgalieres and @lenclume
mymuybueno Visits: L'Enclume
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mymuybueno Chefs Get Personal Podcast is back for a third season with an incredible line up ahead.
With your host Justine Murphy, Founder and CEO of mymuybueno, as she interviews a different chef each fortnight, from all different walks of life, from rising stars to Michelin stars.
She will be asking the very same questions to each chef and of course every answer is very different, which is what makes each interview so inspirational.
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In this season finale episode, Justine interviews Chef Jack Cashmore as he shares all about the opening of his dream destination restaurant, The Chef's Table at Blue Duck Station, New Zealand.
British chef Jack Cashmore began his career in kitchens at 13 years old. The infectious energy and buzz of the restaurant environment enthralled him and set him on a path with the desire of one day opening his own restaurant. That path lead him through some of the best kitchens in Europe, notably the two Michelin starred Restaurant Sat Bains in Nottingham, and In De Wulf in Belgium.
Several trips to New Zealand acquainted him with the magical an enchanting wild paradise that is Blue Duck Station. However, it wasnât until after a 3-year stint as head chef at the critically acclaimed ANGLO in London, that he returned to Blue Duck Station in early 2018. Here, at the age of 27, he began developing and building The Chefâs Table at Blue Duck Station, New Zealand. Built from scratch, atop a remote mountain ridgeline, the intimate 10 seat restaurant opened in 2021.
Instagram: @jack_cashmore and @thechefstableatblueduck
Website: thechefstable.co.nz
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In this episode Justine interviews the inspiring Two Michelin star chef of Da Terra, Rafael Cagali.
Originally from SĂŁo Paulo in Brazil, Rafael started his career in London at the age of 21. Inspired by his Italian heritage, young Cagali then took to Italy to work under Chef Stefano Baiocco at A Villa Feltrinelli where he spent over 3 years. Later in another European excursion, he began growing his career after travelling to Spain to work for Chef Quique Dacosta and Martin Berasategui.
After returning to England, Cagali joined the team at famed restaurant The Fat Duck by Heston Blumenthal where he had an honourable stagiare position and after graduating took on the role of their Chef de Partie. From there, he went onto work with Simon Rogan at Fera at Claridges. Leading the Aulis in Fera, Rafael carried on there as head chef.
In January 2019, Rafael opened his first restaurant Da Terra in Bethnal Green, London. With Cagali as executive chef after only 8 months, and followed by hard work and dedication, Da Terra gained its first Michelin star. And just 1 year later, following a very eventful 2020, the restaurant was awarded their second star in the Michelin guide of 2021. Rafael Cagaliâs experimental cuisine is inspired by the flavours of his origins and influences of his culinary experiences throughout his career.
Instagram: @rafacagali and @daterrarestaurant and @elis.ldn
Website: daterra.co.uk and restaurantelis.co.uk
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In this episode Justine interviews the renowned Chef John Williams of The Ritz, London as he shares his advice for aspiring chefs and so many more pearls of wisdom.
Loved by our royal family, Williams joined The Ritz London as Executive Chef in 2004, bringing three decades of hospitality experience to the venerated kitchens of the legendary Piccadilly hotel.
Taught by his mother to cook, Williams developed his passion for food at an early age, his culinary career began in 1974 with his first position as a Commis Chef in Otterburn. Young Williams soon started work at the Royal Garden Hotel in Kensington, later becoming their Chef de Cuisine in 1982. In 1986, Williams joined the distinguished Savoy Group of Hotels and Restaurants, during his 18-year tenure, he served as Premier Sous Chef at Claridgeâs and MaĂŽtre Chef des Cuisines at The Berkeley, before his move to head up Claridgeâs kitchens as MaĂŽtre Chefs des Cuisines in 1995.
Williams is a man adorned with many awards, being appointed Executive Chairman of The Royal Academy of Culinary Arts in 2004 and awarded the Pierre Taittinger International Award and the Craft Guild of Chefs Award in 2000. In 2005, he became the first British Chef to be conferred with a CMA by the French Government. And in 2008, he received the ultimate accolade when he was awarded as MBE in the New Yearâs Honour List by Her Majesty Queen Elizabeth II for his services to hospitality. He is the recipient of a Royal Warrant for Banqueting and Catering Services from His Royal Highness The Prince of Wales, making The Ritz the first and only hotel to receive this prestigious accolade. In 2013, Tatler awarded Williams with their Lifetime Achievement Award at their annual Restaurant Awards.
Catering for Her Majesty Queen Elizabethâs 70th and 80th birthday banquets as well as several private dinners for the Royal family at The Ritz and state functions at Buckingham Palace.
Williams says, âI have always had a great love of The Ritz and for its time-honoured traditions. The forward-thinking methods and beliefs of Escoffier, the friend and collaborator of our founder Cesar Ritz, have influenced my career significantly and it is a pleasure and an honour to be part of culinary history at this great hotelâ.
Instagram: @theritzlondon and @johnwilliamschef
Website: theritzlondon.com/john-williams and theritzlondon.com/cookbook/
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In this episode Justine interviews the legend that is Wolfgang Puck as he shares about his 29 years of catering the Oscars and so much more.
A name that is synonymous with the best of restaurant hospitality and the ultimate in all aspects of the culinary arts. The famed 2-Michelin star chef has built a brand encompassing three companies. Puck is also more widely known of late as the official chef catering for the Governors Ball, the Academy Awardâs post-Oscars celebration, which he has been doing for 29 years.
Puck began cooking as a child, at his motherâs side. She was a chef in the Austrian town where he was born, and with her encouragement, Wolfgang started his formal training at fourteen years of age. As a young chef he worked in some of Franceâs greatest restaurants, including Maximâs in Paris, the Hotel de Paris in Monaco, and the Michelin 3-starred LâOustau de Baumanière in Provence.
In 1975, Wolfgang went to Los Angeles and very quickly garnered the attention of the Hollywood elite as chef of Ma Maison in West Hollywood. His dynamic personality and culinary brilliance that bridged tradition and invention made Ma Maison a magnet for the rich and famous, with Wolfgang as the star attraction.
From Ma Maison, Wolfgang went on to create his first flagship restaurant, Spago, originally located in West Hollywood on the Sunset Strip. From its opening day in 1982, Spago was an instant success and culinary phenomenon. His early signature dishes, such as haute cuisine pizzas topped with smoked salmon and caviar, and Sonoma baby lamb with braised greens and rosemary, put him and Spago on the gourmet map, not just in Los Angeles but throughout the world. Puck has gone on to open a cult of hugely successful restaurants across the globe and in September 2011, Puck opened his first European venture, CUT in London at the new 45 Park Lane from The Dorchester Collection.
He is the only chef to have won the Outstanding Chef of the Year Award multiple times.
Instagram: @wolfgangpuck and @45parklane and @spagobh
Website: CUT, London and Wolfgang Puck
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In this episode, Justine interviews the legend that is Chef Pierre Koffmann. Pierre is a 3-Michelin star chef with more than 55 yearsâ experience in the kitchen.
Pierre was born in Tarbes, in southwest France, to a family that had farmed for generations. His love of food came from the cooking of his mother and grandmother. One of the greatest pleasures was sucking the juices from string that had been used to tie up meat for roasting.
From such simple pleasures, you might imagine that Pierre was almost born to cook. Youâd be wrong. His first thought after being invited to leave school at the age of 14 was to join the SNCF national railway. He only opted for culinary college when he realized the holidays were longer.
Pierre had found his calling, and trained in restaurants across France, venturing as far as Strasbourg and learning the regional differences in cooking that were so pronounced in France at that time. He also crossed the border into Switzerland, working in Lausanne before deciding to set out to England to watch the England vs France rugby match in 1970. After that, he never left, though he says the food in the UK was shockingly bad.
He went to work at Le Gavroche under Michel and Albert Roux, rising to sous chef. The brothers then asked him to open the Waterside Inn, which (like Le Gavroche) went on to win three Michelin stars. Pierre left to open his own restaurant, La Tante Claire, in 1977, where he won three stars in his own right, serving a refined version of the rustic cooking of his youth. His most famous dish of stuffed pigâs trotter still appears on menus around the world.
His books include the classic âMemories of Gasconyâ and the James Beard Award-winning âClassic Koffmann.â
He retired in 2003 and was only persuaded to return to the stove when he was invited to open a two-week pop-up on the roof of Selfridges in 2009. Such was the demand, two weeks turned into two months. Pierre then went on to open Koffmannâs restaurant at The Berkeley hotel in 2010Â. The original plan was for three years, though Pierre lasted for six, enjoying going into the kitchen each day as much as ever.
Pierre mentored a generation of chefs. Marco Pierre White, Gordon Ramsay, Jason Atherton, Tom Aikens and Tom Kitchin are among the Tante Claire alumni, while a younger generation, including Tiffany Lo in Hong Kong, graduated from Koffmannâs. This may be his greatest legacy, though heâll remain best known for his most famous dish from La Tante Claire.
âI know what itâs going to say on my gravestone,â he says. âPigâs trotter.â
Instagram: @pierre.koffman and @thefoodheroesfamily
Thank you for listening. Subscribe now so you donât miss an episode.
You can follow mymuybueno on Instagram to stay updated in all going on, now in itâs eleventh year and all Justineâs restaurant visits and reviews too.
And mymuybueno Chefs Instagram â our culinary community.
Use our hashtag when posting your best dishes and when searching for inspiration #mymuybuenochefs
#mymuybueno #mymuybuenochefs #mymuybuenochefsgetpersonal #eatlivelearn
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In this episode Justine interviews Chef James Knappett as he shares about his incredibly inspiring journey, working with some of the worldâs best chefs.
James Knappett is chef patron and co-founder of Kitchen Table. Born in Soham, Cambridgeshire, James had an early interest in cooking and attended a Cambridgeshire catering college before moving to London and landing formative positions at the likes of Restaurant Gordon Ramsay, The Berkeley and The Ledbury. Following a number of fulfilling years in the hospitality industry in the city, he relocated to Rick Steinâs The Seafood Restaurant in Padstow for three years. In 2005 he ventured further afield to world-renowned restaurant, Thomas Kellerâs Per Se in New York and then to the renowned Noma in Copenhagen.
James and his wife, Sandia Chang, opened Kitchen Table in September 2012, which was awarded a Michelin star in 2014, followed by a coveted second Michelin star in 2018. Since opening 8 years ago, the restaurant has been celebrated for offering a dining experience that encourages full interaction with the chefs and showcases remarkable acts of kitchen theatre.
Website: https://kitchentablelondon.co.uk
Instagram: @jamesknappett and @kitchentable1
Thank you for listening. Subscribe now so you donât miss an episode.
You can follow mymuybueno on Instagram to stay updated in all going on, now in itâs eleventh year and all Justineâs restaurant visits and reviews too.
And mymuybueno Chefs Instagram â our culinary community.
Use our hashtag when posting your best dishes and when searching for inspiration #mymuybuenochefs
#mymuybueno #mymuybuenochefs #mymuybuenochefsgetpersonal #eatlivelearn
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In this episode Justine interviews Chef Andreas Caminada as he shares about what inspires him most and his solid advice for chefs starting in their career paths now.
Andreas Caminada was born in Ilanz 1977 and is a Swiss chef and gastronomic entrepreneur. Since 2003, Caminada is leaseholder at Schloss Schauenstein in FĂźrstenau, Grison, which offers a fine dining restaurant as well as 9 guestrooms and suites. Caminada had been awarded with 3 Michelin stars and 19 Gault Millau points by the age of 34 in 2010. His restaurant at Schloss Schauenstein has been on the list of the World's Best Restaurants since 2011 and on OADâs Top100 since 2014.
Instagram Andreas: andreas_caminada_schauenstein
Instagram Restaurant: schloss_schauenstein
Website: www.andreascaminada.com
Justine reviewed Schloss Schauenstein for mymuybueno Visits, which you can read here.
Thank you for listening. Subscribe now so you donât miss an episode.
You can follow mymuybueno on Instagram to stay updated in all going on, now in itâs eleventh year and all Justineâs restaurant visits and reviews too.
And mymuybueno Chefs Instagram â our culinary community.
Use our hashtag when posting your best dishes and when searching for inspiration #mymuybuenochefs
#mymuybueno #mymuybuenochefs #mymuybuenochefsgetpersonal #eatlivelearn
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In this episode Justine interviews Sven Wassmer as he shares about his passion for Swiss alpine cuisine, and getting his third Michelin star after the pandemic.
Sven grew up in Frick, Aargau, and completed a chefâs apprenticeship at the SwissĂ´tel in Basel between 2003 and 2006. He then gained experience in various top restaurants in Switzerland and neighbouring countries. As Chef Pâtisserie and Chef de Partie Garde Manger, he worked at Andreas Caminadaâs Schloss Schauenstein restaurant in FĂźrstenau (three Michelin stars) from 2009 to 2010. He was then sous chef at the Viajante restaurant in London and at the Park Hotel Vitznau under Chef Nenad Mlinarevic.
At the end of 2014, he became head chef at Restaurant 7132 Silver at Hotel 7132 in Vals, which was awarded one Michelin star in 2016 and two Michelin stars in 2017. In 2018, Wassmer was guest chef at Restaurant Ikarus in Salzburgâs Hangar 7.
In 2019, Wassmer became Culinary Director at the Grand Resort Bad Ragaz. In this role, he designed and implemented the concept of the Memories and verve by sven restaurants. On 1 July 2019, his signature restaurant Memories, which seats 30, opened at the Grand Resort Bad Ragaz, which was awarded its third Michelin star in 2022 as well as a green Michelin star. The restaurant verve by sven was awarded one Michelin star in 2021. Since 2017, Wassmerâs restaurants have each achieved 18 points in the Gault-Millau.
Wassmer describes his style as Swiss Alpine cuisine.
Instagram: @svenwassmer
Website: www.svenwassmer.com
Restaurant: www.memories.ch
Justine reviewed Memories for mymuybueno Visits, which you can read here.
Thank you for listening. Subscribe now so you donât miss an episode.
You can follow mymuybueno on Instagram to stay updated in all going on, now in itâs eleventh year and all Justineâs restaurant visits and reviews too.
And mymuybueno Chefs Instagram â our culinary community.
Use our hashtag when posting your best dishes and when searching for inspiration #mymuybuenochefs
#mymuybueno #mymuybuenochefs #mymuybuenochefsgetpersonal #eatlivelearn
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