Preserving the Traditional Flavors of Morocco: Chef Rhiti Mostafa
Think about it. Cooking at the ambassadorial level has unfathomable stress. State dinners demand the apex of protocol and etiquette. You must not only know all aspects of your country’s traditional and regional cuisines from stocks to pastries, but you must also be well-versed in international foods. This is the background of Rhiti Mostafa, who [...]
Tteokguk for the Korean New Year
The Korean New Year, also known as Seollal, isn’t complete without Tteokguk, or rice cake soup. Eating tteokguk on Seollal is traditionally thought to bring a new year of good fortune and prosperity. Here is a simple yet delicious recipe to warm the home for the holiday.
Banyan Tree Adds New Japanese Chef
The exclusive Banyan Tree Club & Spa Seoul, which is set to fully open its doors at the end of March 2010, announced that Takashi Ando has been added to its veteran culinary team. Highly skilled in creating traditional Japanese cuisine, Mr. Ando brings a wealth of experience from successful postings in Dubai, Beijing, [...]
Sultan Kebab Chef: Omer Yilmaz
January 2010
Words and shots by Joe McPherson
Omer Yilmaz has quickly grown to become one of the most recognized and beloved personalities in the Seoul food scene. Starting out selling kebabs on a street corner in 2006, his Sultan Kebab concept has become quite an empire this past year with the third store opening recently in [...]
JW Marriott Executive Chef – Frederic Nef
A native of Northern France, Chef Frederic Nef already had postings in 6 countries and 3 continents under his belt before arriving in Korea just three months ago. His positions in London, Paris, St. Petersburg (Russia), Morocco, Istanbul (Turkey), the first ski resort ever in Lebanon and 6 years in Beirut, left him with an abundance of international experience (as well as his lovely Lebanese wife of 8 years).
