Don't miss new property show, Phil Spencer Secret Agent, only on LifeStyle this month.
She’s netted a Michelin star, been awarded an MBE for services to the hospitality industry, published a book featuring the recipes of her Italian grandmother, opened restaurants in Florida and Dubai, and has gone head-to-head with Gordon Ramsay on shows like Hell’s Kitchen. She teams up with Ramsay from time to time but she’s ultimately an Irish/ Welsh/Italian sister doing it for herself.
Read Angela Hartnett's Bio
As maître chef des cuisines at the Savoy hotel for 21 years, from 1982 to 2003, German-born Anton Edelmann was worthy of following in the tradition of the great Auguste Escoffier.
After serving an apprenticeship in a small Bavarian village near Munich, Anton got his first professional job at the Savoy as a commis saucier. He later moved back to Germany, then to Geneva before returning to London to work under Anton Mosimann at another of London's great hotels - The Dorchester.
After proving his talents at the Grosvenor House, he was offered the grand job at the Savoy, running the River Restaurant, eight private dinning rooms and three banquet rooms. His cooking is modern international, with English classics and a strong French influence. While he was at the Savoy, a young Giorgio Locatelli was one of his protégés.
In 2003, he left the Savoy to become principal chef at the Directors' Table, the fine dining division of catering company Sodexho.
He has written several books, including Taking Tea at the Savoy and Perfect Pastries. He has also won the Chef of the Year award from Caterer and Hotelkeeper magazine and made numerous appearances on TV.
Read Anton Edelmann's Bio
Atul proved his spice master credentials while cooking for the Oberoi Group in India but it was after moving to London and developing his own unique style that Michelin came a-calling, not once but twice. In a small empire of restaurants across the UK, in cookbooks and regular TV appearances, he brings a thoroughly modern sensibility to Indian cooking that’s firmly rooted in his home country’s mastery of spices.
Read Atul Kochhar's Bio
An authority on Indian Parsee cuisine, Cyrus Todiwala is a passionate campaigner for good food and a regular on Great Food Live.
Cyrus was born and brought up in Mumbai (formally known as Bombay), India. His early passion for cookery led him to Bombay's Catering College, before he trained as a chef with the famous Taj Group in India. He left India for Europe in 1991, where he developed his hallmark style of blending traditional Indian culinary techniques and flavours with more unexpected ingredients. Much of his cooking is inspired by the Parsee tradition of Middle-Eastern influenced cooking, lighter than standard Indian dishes and with dried fruit combinations.
As a pioneer of Indian cuisine, Cyrus has regularly appeared on Food and Drink, Saturday Kitchen, Big Breakfast, Light Lunch, as well as regular slots on National radio stations such as Radio 4, Radio 5 Live, BBC World Service and Talk Radio.
He is also seen as a spokesman for the ethnic restaurant industry - from devising ethnic menus for NHS hospitals to being a member of the National Advisory Counsel for Education and Training Targets. Cyrus has also worked with two other restaurant owners and London East TEC to establish the Asian and Oriental School of Catering. As part of the school, Cyrus helped to set up Zen Satori, an Asian and Oriental restaurant that provides onsite training for all students.
In 2000, Cyrus was awarded an MBE in recognition of his extensive knowledge, skill, commitment and expertise to the restaurant and catering industry.
Cyrus runs two London restaurants Café Spice Namasté in E1, London and The Parsee in Highgate. He is married and lives with his wife, who manages the restaurants, and his two children in East London.
Books
Café Spice Namasté, Ebury Press, 1998
India (International Cuisine), Hodder Arnold, 2005
Read Cyrus Todiwala, MBE's Bio
John was born in Singapore, in 1957, the son of a British diplomat, and he spent his formative years travelling the globe, experiencing a multitude of cuisines.
His family settled in Hampshire and his journey to create the most beautiful food began then, and encompassed sous chef at ‘Le Manoir aux Quat' Saisons’, Oxford and head chef and manager of ‘Le Petit Blanc’, Oxford.
In 1986, John Burton-Race opened a restaurant of his own - ‘L'Ortolan’, in Berkshire, gaining and maintaining two Michelin stars from 1986 until 2000.
John opened ‘John Burton Race at The Landmark’ in Marylebone, London, in 2000 and reclaimed his two Michelin stars as soon as he opened.
John is the only British member of the Chambre Syndicale de Haute Cuisine Française.
Read John Burton-Race's Bio
Kylie Kwong was born into a fourth-generation Australian-Chinese family, in Sydney. She learnt the fundamentals of Cantonese cooking at her mother's side, and then went on to hone her skills with several of Australia's most respected chefs. After working at some of Sydney's finest restaurants - Rockpool, Wockpool and Restaurant Manfredi - Kylie realised her dream of pouring her heart and soul into her own restaurant, billy kwong, in Sydney's Surry Hills.
Kylie’s television series, Kylie Kwong: Simply Magic, screens exclusively on The LifeStyle Channel and LifeStyle FOOD. In this eight-part series, Kylie travels to the heart of the country that has inspired all her cooking, to two of the world’s most exciting cities, Hong Kong and Shanghai. There she finds the origins of the recipes her grandmother taught her and finds inspiration for new dishes. Back home in her beautiful Sydney kitchen, Kylie shares her wonderful new cooking ideas with us; showing us how we can simply cook authentic Chinese recipes at home, using ingredients available at any local supermarket. The accompanying cookbook, Simple Chinese Cooking, was published in March 2006
Her first television series Kylie Kwong: Heart and Soul premiered in October 2003 and has since been sold worldwide, as has the accompanying book. Her first book, Kylie Kwong: Recipes and Stories, introduced her family and the food that binds them together.
For Kylie, food is both a way of life in the present and a link with the past and her family heritage - especially for her extraordinary great-grandfather Kwong Sue Duk, who was lured to Australia from his ancestral village in China by the promise of gold. As she says ‘…by sharing the experiences of my family, I hope to enhance the understanding and appreciation of Chinese culture, particularly within Australia, and to express my pride in my Chinese heritage.’
For more information about Kylie Kwong click here: http://www.kyliekwong.org/
Read Kylie Kwong's Bio
Martin Blunos, a blond haired, walrus-moustached Baltic giant of a man, has held onto two Michelin stars for more than fifteen years.
Born to Latvian parents in Britain, Martin grew up in Somerset. His Latvian heritage has influenced Martin's cooking, and his first restaurant Lettonie in Bristol is a testament to this.
A television career has followed and Martin makes regular appearances on UKTV Food programmes such as Market Kitchen. He also made his own series Tasting Times with Martin Blunos.
Martin demonstrates his cooking at media events and food fares, and was chosen to cook for The Queen in her Jubilee year.
Read Martin Blunos's Bio
Top chef, restaurant-owner and food consultant, Paul Heathcote trained for 12 years with Raymond Blanc (at Le Manoir Aux Quat' Saisons).
Paul opened his first restaurant ten years ago and has gone on to open three more to great acclaim.
Read Paul Heathcote's Bio
Philip Howard is a cook who cooks. Over 17 years his elegant, intelligent and distinctly unwanky style, built on classic French technique, has earned the London restaurant a swag of accolades including two Michelin stars and the title of Restaurant of the Year (twice). Little wonder the procession of Aussie chefs who’ve passed through his kitchens talk of him with awed reverence.
Read Philip Howard's Bio
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