BOCUSE D'OR FINALE

 

 

Dan Arnold grew up in Brisbane, Queensland, where he completed his apprenticeship at Il Centro restaurant. He spent his early career at two more award-winning Brisbane restaurants, before leaving Australia in 2011 to learn French cuisine. After a year with Marc Meneau at L’Esperence, he joined Serge Vieira at his restaurant as Chef de Partie, moving up to Sous Chef in two years. During his six years at Restaurant Serge Vieira, Dan represented Australia at the Bocuse d’Or 2017, achieving our highest ever result at 8th place. On returning home to Australia with his French wife Amelie, Dan opened Restaurant Dan Arnold in Brisbane in 2018, followed by La Cache à Vin in 2022 and Pneuma in 2023. Dan stepped back into the competition zone as Coach for Team Australia at the Bocuse d’Or 2023 Grand Final in Lyon, and now makes a comeback as Candidate in the Bocuse d’Or Asia Pacific 2024. He dedicates candidacy to his friend, mentor and 2005 winner Serge Vieira, who sadly passed away last year.

 

Keith Pears

Keith Pears is the Corporate Executive Chef at Accencis Group and leader of the National team representing Canada at the next Bocuse d’Or Finals. Hailing from Vancouver and born into a family of chefs, Keith was destined to become immersed in the culinary field from a young age. After enrolling in culinary school at the age of 19, Keith quickly developed his skills in the kitchen and worked his way up the ranks throughout the years to master his craft. In 2017, he moved to Toronto to take on the title of Executive Chef at Delta’s flagship hotel, Delta Toronto. There, Keith played an instrumental role in shaping the hotel’s culinary excellence through his limitless creativity before opening Toronto’s first W Hotel in the prestigious Yorkville neighborhood, and recently being appointed Corporate Executive Chef at Accencis Group. Keith is no stranger to competition, and he has the resume to prove it. He’s competed in renowned culinary events like Best of the West, Gold Metal Plates, Bocuse d’Or National Selection, Garland International Shellfish Chef Challenge, and more. His most notable achievements include winning B.C. Chef of the Year, Food Network’s Chopped Canada, Canada’s Great Kitchen Party in Toronto and most recently, the National selection for the Bocuse d'Or competition. With more than 15 years of industry experience, Keith delivers memorable culinary experiences paired with a high level of cuisine. When he is not lined up at the farmers market for fresh ingredients, you can find Keith hunting for the freshest sneaker drop to add to his collection. He enjoys listening to all things Drake and supporting his favorite basketball team, the Toronto Raptors. He finds joy in exploring and often eats his way through Toronto’s new hot spots and local dives for inspiration. Once a part-time pop star turned chef, Keith’s goal in the kitchen is to be better than yesterday, hence his personal motto, “Strive for Perfection.”  

 

 

Young Chilean chef, who innovates with the products of the country's vast ecosystems and dreams of bringing his country's gastronomy to Lyon to compete in the Bocuse d'Or.

Yafei Wang

It’s a tale as old as time really, ever since I was a child, I remember loving everything my mother cooked. Each dish had my hometown of Jiangsu’s unique flavors but also had elements that only my mother added, which made our family feel so special when we had her cooking. Ever since then, I wanted to be a chef to have that creative license with food – how to make it unique to each palate, what flavors best complement each other, and how the dish makes the person feel. The most important thing for me is how the food tastes, anything can be beautifully dressed, but if there is no flavor, it all falls flat. I can’t have my food or guests endure that fate, so I aim to find the delightful balance of having a dish that is flavorful but also aesthetically beautiful. My mentor taught me that if you’re happy when you’re cooking, it comes through to the food you make. I love making happy food because when I’m creating recipes, it’s almost like meditation, I leave all my worries outside of the kitchen and focus on making something that will give happiness to the recipient. Working as a chef is grueling but also highly rewarding. As I rose through the ranks in the culinary world, getting to the position of meeting guests was my favorite thing because it allowed me to gauge how they enjoyed the food that I created. It is most gratifying when I receive praise from guests because it solidifies my passion for cooking and my belief that “happy cooking makes happy food”.

 

 

Diego Torres is a distinguished executive Sous Chef at the Hilton Bogota and a prominent candidate representing Colombia in the prestigious Bocuse d'Or competition. With a passion for culinary excellence, Diego has honed his skills to perfection, delighting diners with his innovative dishes. Outside the kitchen, Diego is a devoted family man, cherishing moments with his wonderful wife, Helena, and their two children, Eva and Dante. His dedication to both his craft and his loved ones exemplifies his commitment to success in all aspects of life.

 

Sebastian Holberg Svendsgaard

Sebastian's love for cooking began at a young age. He pursued this passion by attending the Kokke- og Tjenerskolen ZBC in Slagelse, Denmark. It was there that he honed his skills, developed a deep understanding and appreciation for cooking techniques and ingredients, and found a strong support system that he still values today. After completing his education, Sebastian gained valuable experience working at various restaurants, including the highly acclaimed Babette and Geranium. In 2021, Sebastian was selected to represent Denmark at the Bocuse d'Or competition as a commis. He and his team went on to win the silver medal, which was an impressive achievement for someone so young. This year he has been selected to be the main candidate of team Denmark and is coach is Ronni Mortensen, the candidate of Bocuse d’Or 2019 and was at the second place on the podium.

Stefani De Palma

Originally from Arcadia, California, Stefani De Palma moved to San Diego in 2007 to join the team at Addison Restaurant, directly out of culinary school. Over the years, De Palma worked her way up through the restaurant’s kitchen, ascending the ranks from Chef de Partie, Chef Tournant, Pastry Sous Chef to Sous Chef. In 2016, she assumed the Chef de Cuisine role, where she worked closely with Chef William Bradley to continue Addison's tradition of excellence, eventually helping the restaurant earn its third Michelin star in 2022.

Now, having won First Place at the Bocuse d’Or Team USA 2025 National Selection, Chef De Palma will begin training for the Bocuse d’Or Americas Selections in New Orleans this coming June 2024.

 Ismo Sipeläinen

After several participation at the Bocuse d’Or, Ismo is the candidate for Team Finland for the second time! His adventure for Bocuse d’Or began as the commis for the team in 2010 in Geneva and continue to 2011 in Lyon. His first year as a candidate was in 2018/2019 where he came at the 4th position. He has a lot of experience thank to his previous participation at the Bocuse d’Or but also because he worked in a lot of restaurants where he was the chef. Now he has opened his own restaurant specialized in digging down to the roots of Finnish ingredients and cooking and interpreting the findings in a modern way. He also has his own private company to have time to do different and interesting projects.

Paul Marcon

Born in Auvergne in the center of France, Paul Marcon grew up in his parent’s kitchen in Saint Bonnet le Froid with respect of the nature. Cooking became quite fast an obvious vocation. With a strong competitive spirit, he participated at his first cooking competition, Worldskills France, at only 16 Years old winning the second place at the national selection. He reached a few years later the international final. After having worked in Michelin stared restaurant in Lyon, he moved 2 years working at restaurant AIRA** with chef Tommy Myllymaki, Silver Bocuse 2011. An experience which allowed him to discover different technics and improve his knowledge. He continued to compete even from Sweden and won in 2022 the Trophée Jean Delaveyne.

Roland Kelemen

Roland studied in a professional cooking school in Debrecen where he gets is diploma and begin to work at the Hotel Hunguest in Hajdúszoboszló. He has a lot of experience as sous-chef and chef in different hotels. It’s not his first participation in the Hungarian Bocuse d’Or, two years ago he attracted attention with his performance, but he couldn’t reach the podium. This year, he made it to the first place, and he got help from an older Hungarian Bocuse d’Or candidate Ádám Pohner, during his training.

 

Emmanuel Fortuno

Admiring since his youth the cuisine of his mother, typical cook from his native island, and influenced by a friend, Emmanuel Fortuno studied at the Constance Hospitality Centre, a highly regarded cooking and hotel school in Mauritius. After doing many courses alongside local starred chefs such as Kritesh Halkory (winner of the Bocuse d'Or Africa in 2022), he becomes the chef at the Blue Penny Cellar at Constance Belle Mare Plage, a large hotel complex. In 2025, he and his family will participate in the Bocuse d'Or and Emmanuel will compete for the Grand Finale, accompanied by his cousin Aninia Fortuno, his assistant.

Sindri Sigurðsson

Sindri comes from a small town on the western coast of Iceland, named Olafsvik. From a young age he’s always had great interest in food. He was brought up with the philosophy of cooking from scratch, using only the freshest ingredients, a principle that he’s adopted in his own cooking. At the age of 16, he began his culinary studies at one of Iceland’s most renowned restaurants, Perlan, where he graduated as a chef. Following his graduation, Sindri had the opportunity to assist Viktor Orn Andresson during his participation in the Bocuse d'Or competition.
Since seeing Viktor on the podium, it has been his goal to represent Iceland in Bocuse d’Or. In 2023, Sindri was honored with the title of Chef of the Year in Iceland, a testament to his unwavering dedication to cooking. This year Sindri and Sigurjon also founded their own company, Flora. Where they focus on curating private dining experiences and crafting culinary marvels for special events.

Marcelino Gomez

Marcelino Gomez studied gastronomy and pastry in Argentina where he gets a master’s degree in cooking, technique, product, and creativity and received a scholarship to work in the area of research and development. In 2017, he worked as a pastry chef in Copenhagen and in 2019 at Alchemist Restaurant as a research and development chef. In 2021, he was the coach of the Colombian team in The Bocuse d’Or Finale in Lyon. This year he is the candidate for Team Italy and hope to bring his team to the Final.

 

Ryuya Kainuma

Born in 1994 in Niigata, Japan A pioneer of modern cuisine, Jacques & Laurent POURCEL. At Sens & Saveurs, which have been conveying the delicate and airy "" POURCEL Cuisine"" in Tokyo, I have honed my skills and now marked my 10th year as a chef, serving as the sous-chef. As experienced the Bocuse d’Or with supporting Chef Ishii, Bocuse d’Or 2023 Japan candidate, for two years, it inspired me to compete on the same stage. Through dedication and experimentation, I have won the Japan national competition and became the candidate of Bocuse d’Or 2025. Although still developing as a chef, I aim to fully utilize my skills with Team JAPAN. My culinary philosophy values ""naturalness,"" ""simplicity,"" and ""connection."" I believe that perfect and extraordinary dishes emerge only when ingredients, tools, people, and time are all interconnected. Holding these values close to his heart, I am wholeheartedly committed to the Bocuse d'Or 2025, striving to deliver uncompromisingly delicious and beautiful dishes.

Nils Ģēvele

Nils is a young chef from Latvia, who grew up in rural area where he learns how to cook for his family. Thanks to his hunter grandfather and fisherman father, he has always favored cooking with produce from their farm and garden. He started a cookery school to get a diploma and as the years went by, he got more opportunities and ended-up working in the best-known kitchen in Latvia for 3 years. He is currently the head chef of the restaurant “FERMA” where he also teaches classes for future chefs. For the moment he is focusing on his career and continuous learning in addition to the training for The Bocuse d’Or Europe.pe.

 

 

Yassine has always been attracted by the Moroccan and Mediterranean cuisine, he likes the mix of flavors and have an innovative approach to gastronomy. With several experiences as a chef at the Radisson Blu Resort in Saidia Marina in 2017, then executive chef at the Mazagan Beach & Golf Resort in El Jadida in 2018. In 2024, then chef of the Anaw restaurant at the Hilton Taghazout Bay Beach Resort & Spa (Agadir, Morocco), Yassine is named as a new talent within La Liste, the famous digital guide to gastronomy. Recognized for his work, seafood, fish and shellfish have no secrets for him. He is an instructor at UM6P.

Marcelo Hisaki

Born in Mexico City to Japanese parents, Chef Marcelo Hisaki grew up surrounded by a diversity of flavor, texture, color, and tradition that combined both Japanese and Mexican culinary heritage. At an early age, his talent and discipline led him to earn a scholarship from Fondation Turquois Monaco to study French cuisine at the Lycée Hotelier de Monte Carlo and train in Michelin-starred restaurants Yoshi and Joël Robuchon, in Monte Carlo, Monaco. In 2013, Chef Marcelo and his wife Chef Reyna Venegas opened Restaurante Amores in Tecate, Baja California. Their culinary concept is influenced by Mexican, Japanese and French cultures, using local produce with respect, love, and creativity. He recently represented Mexico in the Bocuse d’Or Finale 2023, receiving the social commitment award as a recognition to his team’s involvement in support of migrants’ food insecurity in Baja California. He currently works as a mentor and teacher for new generations of culinary professionals at Culinary Art School and collaborates in the development of BRECHA, the first Mexican culinary innovation and research center.

 

Håvard Werkland

It’s in 2010 that Håvard decided to become a chef and start a cooking school. His parents weren’t really agreed with him because before this he has never made a meal. But his determination finally paid, in 2014 he won the Norwegian championship for chef apprentices. Since then, he never stops participating in competition and especially in Bocuse d’Or 2016/2017 where he was commis for Team Norway. This year, he’s going to represent is country in his hometown – Trondheim – for The Bocuse d’Or Europe and trying to bring Norway all the way to Lyon for the world Finale in 2025.

 

 

Chef Will Mordido has garnered international recognition for his culinary prowess and innovative approach to cuisine. As the first-ever representative from New Zealand in the prestigious Bocuse d'Or Finals in 2023, he has demonstrated his exceptional skill on the global stage. Chef Will has carved a path of excellence and inspiration for aspiring chefs across his homeland and beyond. Drawing inspiration from his Filipino roots and Aotearoa New Zealand upbringing, Chef Will has masterfully woven the flavours and techniques of his heritage into his culinary creations through his pop up restaurant, Buko.

 

 

Tom is the executive chef of Restaurant Story in London. He grew up in South Wales where he started cooking at 16 years old. He purchases a lot of experience by travelling around the world, learn more about new cultures, new products but also new cooking methods and techniques that he uses in his own cooking. He has already participated in the Bocuse d’Or and his more ready than ever to represent the United Kingdom for the second time.

 

Marek Minarič

Marek is working as a chef in Marvogben restaurant in Denmark. I learn his knowledge thanks to his many experiences around the world (United Kingdom, Scotland, Norway, Austria, Czech Republic, Denmark, and Slovakia). He has traveled a lot to learn more about the different cultures, the gastronomy of each country but also the cooking method. Now is most precious wish being to succeed in Bocuse d’Or Europe to get the chance to go to Lyon for the Bocuse d’Or Finale in 2025.

 

 

Mathew Leong is the Executive Chef at RE-NAA, Norway’s only two-MICHELIN-starred restaurant in Stavanger, and Matbaren Bistro by RE-NAA. Born and raised in Singapore, Mathew moved to Norway to pursue his career at the age of 21. Despite his young age, Mathew brings with him more than a decade of experience. He had his first brush with culinary when he was 13 — under his teachers’ recommendations, he took part in his first culinary competition and clinched his first gold — and that experience ignited his passion towards gastronomy and determination to achieve culinary excellence. While pursuing his Diploma, Mathew then went on to work in many established hotels and Singapore kitchens such as Ritz Calton, Marina Mandarin, Tippling Club and Open Farm Community before his big move to Norway in 2016 to take on the role as Chef De Partie at RE-NAA. Prior to his current role, he was the Head Chef at one-MICHELIN-starred A’Laise located in Oslo, a role in which he was promoted to within three years. Achievements & Milestones In March 2023, Forbes released its eighth annual 30 Under 30 Europe list and Mathew was the sole Singaporean to have made it to the 2023 list under the Arts & Culture category. He is also the first Singaporean to be featured in Forbes 30 Under 30 Europe since the first edition was first introduced seven years ago. In July 2022, Mathew was invited back to Singapore by the Michelin Guide to present a six-course menu with five other renowned MICHELIN chefs based in Singapore and overseas at the Michelin Guide Singapore 2022: Star Revelation and Gala Dinner event and he was assigned to cook the main course. To date, he is the youngest chef to have been invited to cook for the Michelin Guide Gala event. In 2021, Mathew was the youngest candidate ever to represent Singapore to compete in Bocuse d’Or Final 2021, a biennial world chef championship in France which is the equivalent of the 'culinary' Olympics, and can be considered the world’s most prestigious culinary championship. He will be representing Singapore for the second time in Bocuse d’Or 2024/2025. Style of Cooking and Inspiration Mathew’s style of cooking is built on the solid foundation of Nordic and French cuisine together with his Asian background. Applying the skills he has learned from being in Norway, as well as influence from his Asian roots, his cooking style can be described as Nordic cuisine infused with Asian flavours. His creations are inspired by the best produce available from the culinary region Rogaland in Norway, using products from the sea, fjords, land, forests and mountains to offer a creative play with flavour through his food. Mathew’s culinary philosophy is that everything on the plate has to be “clean” yet flavourful. To him, creating a good sauce to go with the dish is vital as it holds an important component in providing that extra flavour. Mathew strongly believes that technology and innovation will shape the future of food and he is always looking at ways to apply tech innovation to create healthier, unique, more sustainable and personalised food.

Xuan Truong Vu

Chef Truong's unwavering commitment to his dream is fueled by his deep affection for his mother and his early admiration for the popular TV show ""The Iron Chef."" Every day, he tirelessly works towards his goals, continuously learning and generously sharing his knowledge with his team. Currently, Truong holds the esteemed position of Executive Chef at Ola Ola. Truong also serves as the Chef at Le Corto Sai Gon, and he takes immense pride in his achievements in various international culinary competitions. These remarkable accomplishments include: - In 2018, he achieved the second-best Young Talent Escoffier Asian title in Hong Kong. - He emerged as the champion of Escoffier Vietnam in 2018. - Truong is a valued member of Escoffier Vietnam. - He secured the championship at the International Catering Cup Vietnam in 2022. - His talent was recognized when he served the best coffee gourmand degustation at the International Catering Cup 2023 in Lyon, France. - Truong received the esteemed Outstanding Chef award from the Vietnam Department of Tourism for his contributions to the country's cuisine. Chef Truong lives by the motto, "Don't let your Dreams just be Dreams." He has proven that dreams can be transformed into reality, and he encourages others to be resilient, fearless, and determined in pursuing their own aspirations. Moreover, he aims to inspire others and share the joy of creating happiness through his passion for cooking.

 

Patrik Jaros, chef cuisinier et consultant de renom, s'est fait connaître en 1994 en tant que plus jeune chef étoilé Michelin d'Allemagne. Il a obtenu la troisième place au prestigieux Bocuse d'Or en 1995 et a ensuite eu un impact significatif sur le monde culinaire. Aujourd'hui, Patrik gère plusieurs restaurants et travaille comme consultant, développant des concepts alimentaires innovants et des programmes de formation. Il est également un auteur prolifique de livres de cuisine et un styliste culinaire. Il est actuellement copropriétaire de Červenẏ Jelen à Prague, où il continue de mêler son amour de la gastronomie à sa passion pour la culture de la bière artisanale. 

 

Mona Mosly est une chef saoudienne d'avant-garde et une innovatrice culinaire. Née d'une mère syrienne, elle a grandi dans la cuisine du Moyen-Orient et s'est ensuite formée au Cordon Bleu de Londres et au Plaza Athénée de Paris sous la direction du chef Philippe Marc. Mona est la première Saoudienne à s'être imposée dans le monde culinaire, en devenant juge dans l'émission Top Chef Middle East pendant six saisons. Elle dirige aujourd'hui des collaborations culinaires prestigieuses, notamment une refonte du menu des cinémas VOX, mêlant tradition et modernité pour redéfinir la gastronomie saoudienne. 

 

Giovanna Grossi, the youngest and first female Brazilian chef to win both the Bocuse d'Or Brazil and Latin America, made history by securing her spot at the prestigious global finals in Lyon at just 23. She honed her skills in São Paulo before training at the renowned Institut Paul Bocuse in France. Her career includes working alongside culinary legends like Anne-Sophie Pic and Claude Troisgros. Now leading Animus Restaurante in São Paulo, recognized by the Michelin Guide, Giovanna also presides over Bocuse d'Or Brazil, inspiring and mentoring the next generation of chefs while elevating Brazilian cuisine on the world stage. 

 

Iñigo Lavado is a visionary Basque chef known for his innovative approach to gastronomy, blending tradition with cutting-edge techniques. He honed his skills in the kitchens of culinary legends like Pedro Subijana, Alain Ducasse, Ferran Adrià, and Martín Berasategi. Lavado’s cooking philosophy embraces both tradition and innovation, encouraging guests to choose between the two while subtly blending them in every dish. His commitment to local flavors and a deep connection to his roots make him a standout figure in today’s culinary scene. 

 

Philippe Girardon, a distinguished Meilleur Ouvrier de France in 1997, is a celebrated chef known for his technical excellence and commitment to French haute cuisine. With a Michelin star since 1993, he has led the Domaine de Clairefontaine, blending tradition and innovation to create unforgettable culinary experiences. A dedicated mentor, Philippe also serves as the president of the MOF in Isère, fostering the next generation of culinary talent. With over 40 years of dedication, Philippe continues to uphold the highest standards in French gastronomy. 

 

Marie Soria is the executive chef at Potel et Chabot, a historic Parisian catering house. Leading a team of 100 chefs, she oversees many events, including prestigious occasions like Roland-Garros and the World Cup. Joining the company in 1992, she rose through the ranks to become head chef in 2016, following in the footsteps of her mentor Jean-Pierre Biffi. Known for her passion for event-based gastronomy, she champions local ingredients, innovative vegan options, and creative dishes, even in challenging conditions. Soria seamlessly blends tradition and modernity in her craft, earning acclaim for her exceptional leadership and culinary vision. 

 

Kotaro Hasegawa, a renowned Japanese chef, started his culinary journey at 16 and honed his skills in prestigious kitchens across France. After working under the Pourcel brothers, he became the head chef at Sens & Saveurs in Tokyo, where his innovative approach earned him acclaim. Kotaro’s big break came at the Bocuse d’Or 2007, where he placed 6th and won the "Best Culinary Identity" award. With over a decade of leadership at Sens & Saveurs, he took on a new challenge as Executive Chef in Osaka, where he continued to blend French techniques with Japanese sensibilities, forging new culinary frontiers. 

 

Meryem Cherkaoui is a renowned Moroccan chef celebrated for her fusion of French techniques with the rich culinary traditions of Morocco and the Mediterranean. A graduate of the Institut Paul Bocuse, she honed her craft at prestigious establishments like the Majestic in Cannes and the Crillon in Paris. Returning to Morocco, she founded La Maison du Gourmet, a culinary landmark in Casablanca, and later directed the Mes’Lalla restaurant at the Mandarin Oriental Marrakech. With her consulting firm and Dima Terroir Maroc, Meryem supports women’s cooperatives, promoting Moroccan artisanal products globally while redefining Moroccan gastronomy. 

 

Benoit Sinthon is a French chef known for combining classic French techniques with the diverse influences of his global experiences. After working at renowned restaurants like Le Meurice and La Table de l'Ours, he spent several years in Madeira, immersing himself in the island's rich culinary culture. There, he embraced fresh, local ingredients and traditional flavors. Today, Sinthon leads his own restaurant, where he offers dishes that honor tradition while embracing modern creativity, delivering a unique gastronomic experience.  His leadership in the kitchen makes him a sought-after figure in the culinary world. 

 

Filipe Fonseca Pinheiro is a Portuguese chef based in Switzerland, currently working at the three-Michelin-star Restaurant de l'Hôtel de Ville in Crissier. He began his culinary career in France, training at the Lycée hôtelier de Savoie Léman and working in notable kitchens, including Ô Flaveurs and Troisgros. Filipe joined Benoît Violier's team in 2011, continuing under Franck Giovannini. His achievements include winning the Cuisinier d'Or in 2015 and Bocuse d'Or Suisse in 2016, and competing in the 2017 Bocuse d'Or World Final. Known for his dedication to excellence, he also plays a key role in mentoring younger chefs. 

 

Philip Tessier made history as the first American chef to reach the podium at the prestigious Bocuse d'Or in 2015, before coaching Team USA to victory in 2017. With a career shaped in world-renowned kitchens like The French Laundry and Per Se, he blends precision and creativity in everything he does. Author of Chasing Bocuse and co-founder of Hestan Smart Cooking, Philip is at the forefront of culinary innovation. Passionate about his profession, he is also the president of the Bocuse d'Or Winners and remains dedicated to elevating American cuisine while inspiring the next generation of chefs. 

 

Jonas Lundgren’s culinary journey spans the globe, from The French Laundry in Napa Valley to Pierre Gagnaire in Paris. Known for earning Sweden a silver medal at the Bocuse d’Or, he combines Scandinavian simplicity with international finesse. After running a celebrated Stockholm restaurant and opening ventures worldwide, Jonas now leads the culinary direction at Wynn Palace and Wynn Macao. His philosophy blends natural ingredients with a love for food and balance, inspiring both his plates and his lifestyle. A chef, competitor, and innovator, Jonas continues to elevate the art of gastronomy.