Gourmet


Cedric Grolet

Cedric Grolet

Cédric Grolet is one of the most exciting and creative talents in modern cookery. The meteoric rise of this inventive and original chef has seen him achieve multiple awards for his pastry work. Only last year he received the prestigious Gault Millau Pâtissier of the Year and was awarded Best Pastry Chef by 50 Best, the highest accolade of its kind in the profession.

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Neolith - Pierre Sang

Pierre Sang

Food holds particular significance for renowned chef Pierre Sang. Born in South Korea, he was adopted by a Parisian family at seven years old. Cooking played a major role in his integration into French society.

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Paco Torreblanca

Paco Torreblanca

Paco Torreblanca is one of Spain’s most recognisable culinary stars, a celebrated pastry chef with a large number of awards and accolades to his name. This includes being named Europe’s best pastry chef earlier in his career and designing an iconic cake for the royal wedding between King Felipe VI of Spain and Letizia Ortiz.

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Neolith Jean Marrees

Jan Marrees

Situated in the Netherlands municipality of Weert, Restaurant Marrees is designed for comfort and relaxation. The restaurant is a highlight in chef Jan Marrees’ career, which started when he was 16 years old. Having worked in several Michelin star restaurants and becoming a Master Chef in 2011, he aspires to provide the highest quality of gastronomy and hospitality.

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Jordi Artal - Cinc Sentits

Jordi Artal – Cinc Sentits

Desde siempre, la pasión de Artal ha sido la gastronomía. Creció en Canadá y desde pequeño ayudaba a su madre y su abuela a...

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Neolith Jordi Cruz

Neolith® in Jordi Cruz’s kitchen

Jordi Cruz is the youngest Spanish chef to receive his first star. At the head of ABaC Restaurant&Hotel in Barcelona with 3 Michelin stars, he’s considered a reference in the Spanish culinary scene because of his “restlessly evolving cuisine based on the different products, creativity and tradition,” as defined by the chef himself.

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Neolith Nonna Paperina

Neolith® at the Nonna Paperina Cooking School

Tiziana Colombo, popularly known as Nonna Paperina, is one of the most recognisable faces in Italian cuisine and has been working in the world of food intolerances for over 30 years. Originally inspired by her daughter’s allergy to milk proteins.

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Quim Casellas and the Hotel Casamar

Quim Casellas and the Hotel Casamar

The Hotel Casamar is a local reference in Llanfranc, Girona. This gastronomic institution, recognized in many places, is a family farm run by its owner Quim Casellas, whose culinary experience has earned the establishment's restaurant the most coveted award: the Michelin star.

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Neolith Jean Pierre Pastor

Chef Jean Pierre Pastor specifies Neolith® for new cooking school

Jean Pierre Pastor opened his latest destination, Meltemi, in Northern Italy in early 2016. Named after and inspired by the northern winds of the Aegean Sea, there he sets himself apart from the local competition by offering a menu comprised strictly of seafood dishes.

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