Christophe Hardiquest

Quote:

“Savours and the art of the table belong to the inheritance of each country and even of each region. It depends only on us that the pleasure of eating and of tasting becomes again central in our life.”

Professional History:

Christophe Hardiquest a une étoile. Comme tout le monde. Sauf que lui vient de voir son talent (con)sacré par le guide rouge.

Dans ses murs depuis une grosse année, dans un décor de bistrot chic avec ses boiseries joliment patinées où le pourpre domine les tons. Le comptoir ouvert sur la salle offre son fabuleux spectacle : un ballet de maîtrise joué par une jeune brigade de gens doués et par un chef de 28 ans survolté par le talent et le goût de très bien faire les choses. Très bien faire les choses, c’est donner. Donner des produits beaux, bons et nobles. Donner, c’est préparer ces produits juste assez pour leur laisser leur âme et leur ouvrir une voie vers une évidence gourmande de haut vol. Notre homme assortit ces assiettes en jouant une partition brillante et emmène ses hôtes là où nombre de cuisiniers n’emmèneront jamais.

Christophe Hardiquest a une étoile. Christophe Hardiquest est une étoile.

Léa Linster

Quote:

“Taste is subjective, but we try with the iTQi?s methodology and juries to objectify it.”

Professional History:

No History

Olivier Martin

Quote:

“La cuisine n’est pas du tout la chose terre à terre que l’on croit. On peut y mettre toute la science possible dans la préparation d’un plat ; s’il y manque l’amour, jamais il n’atteindra cette perfection qu’est le PLAISIR de la table. C’est cet amour et ce plaisir qui nous stimulent à rechercher de nouveaux arômes, goûts et mariages pour que la cuisine évolue avec son temps.”

Professional History:

Experience professionnelle

Yves Mattagne

Quote:

“My job is all about taste.”

Professional History:

None available

Reinhold Metz

Quote:

“No Quote. ”

Professional History:

None available

Dominque Michou

Quote:

“Savours and the art of the table belong to the inheritance of each country and even of each region. It depends only on us that the pleasure of eating and of tasting becomes again central in our life.”

Professional History:

None available

Dominque Michou

Quote:

“Savours and the art of the table belong to the inheritance of each country and even of each region. It depends only on us that the pleasure of eating and of tasting becomes again central in our life.”

Professional History:

None available

Stéphane Pierre

Quote:

“When you?re obsessed by food creation, you are obsessed by the right sensory perception.”

Professional History:

No History

Michel Blanchet

Quote:

“I feel we are fair in our judging decisions because we are daily trained to taste products and judge their organoleptic characteristics.”

Professional History:

None available

Michel Blanchet

Quote:

“I feel we are fair in our judging decisions because we are daily trained to taste products and judge their organoleptic characteristics.”

Professional History:

None available

Jacky Chartier

Quote:

“Donner nous de beaux produits, nous ferons le reste tout simplement.”

Professional History:

Jacky Chartier is passionate about food.

He is a Breton through and through, the first graduate of the newly established hotel school at Dinard.  He served his apprenticeship along that wild and lovely coast of fishermen; in Saint Cast, in the old fortified port of Saint Malo and in Cancale, home of the renowned oysters.  So naturally fish and seafood are the produce he likes best to exercise his talent on.

Chance brought Jacky to Brussels and, a little later in 1982, he found himself working for Michel Theurel.  One of Theurel’s great talents is the making of chefs and Jacky occupied all the positions before becoming his right hand man as First Assistant Executive Chef.  An inventive craftsman, he made a significant contribution to the award of a Michelin star to La Maison du Boeuf in 1992.

Philip E Corrick

Quote:

“The criteria for purchasing in an establishment such as ours is that quality must be the first objective, followed by suitability and then price.To have such a team of experienced chefs involved in this process must assist the process.”

Professional History:

1990-Present
Group Executive Chef
Responsibilities for 66 chefs
Turnover circa £5,000,000.00p sterling
2 clubhouses, 6 restaurants and extensive banqueting

1989-1990
The Grosvenor House Hotel, Park Lane, London W1
Executive Chef, House Catering
3 Restaurants, 450 bedrooms 150 Private Apartments
60 Chefs

1984-1989
The Westbury Hotel, Bond St, London W1
Executive Chef
250 bedrooms, 1 Restaurant
Banqueting
32 Chefs
The Berkeley Hotel
Knightsbridge
London SW1
Senior Sous Chef

1980-1984
70 Chefs 2 Restaurants
Top Class Banqueting

Jacky Chartier

Quote:

“Donner nous de beaux produits, nous ferons le reste tout simplement.”

Professional History:

Jacky Chartier is passionate about food.

He is a Breton through and through, the first graduate of the newly established hotel school at Dinard.  He served his apprenticeship along that wild and lovely coast of fishermen; in Saint Cast, in the old fortified port of Saint Malo and in Cancale, home of the renowned oysters.  So naturally fish and seafood are the produce he likes best to exercise his talent on.

Chance brought Jacky to Brussels and, a little later in 1982, he found himself working for Michel Theurel.  One of Theurel’s great talents is the making of chefs and Jacky occupied all the positions before becoming his right hand man as First Assistant Executive Chef.  An inventive craftsman, he made a significant contribution to the award of a Michelin star to La Maison du Boeuf in 1992.

Philip E Corrick

Quote:

“The criteria for purchasing in an establishment such as ours is that quality must be the first objective, followed by suitability and then price.To have such a team of experienced chefs involved in this process must assist the process.”

Professional History:

1990-Present
Group Executive Chef
Responsibilities for 66 chefs
Turnover circa £5,000,000.00p sterling
2 clubhouses, 6 restaurants and extensive banqueting

1989-1990
The Grosvenor House Hotel, Park Lane, London W1
Executive Chef, House Catering
3 Restaurants, 450 bedrooms 150 Private Apartments
60 Chefs

1984-1989
The Westbury Hotel, Bond St, London W1
Executive Chef
250 bedrooms, 1 Restaurant
Banqueting
32 Chefs
The Berkeley Hotel
Knightsbridge
London SW1
Senior Sous Chef

1980-1984
70 Chefs 2 Restaurants
Top Class Banqueting

Jacky Chartier

Quote:

“Donner nous de beaux produits, nous ferons le reste tout simplement.”

Professional History:

Jacky Chartier is passionate about food.

He is a Breton through and through, the first graduate of the newly established hotel school at Dinard.  He served his apprenticeship along that wild and lovely coast of fishermen; in Saint Cast, in the old fortified port of Saint Malo and in Cancale, home of the renowned oysters.  So naturally fish and seafood are the produce he likes best to exercise his talent on.

Chance brought Jacky to Brussels and, a little later in 1982, he found himself working for Michel Theurel.  One of Theurel’s great talents is the making of chefs and Jacky occupied all the positions before becoming his right hand man as First Assistant Executive Chef.  An inventive craftsman, he made a significant contribution to the award of a Michelin star to La Maison du Boeuf in 1992.

Philip E Corrick

Quote:

“The criteria for purchasing in an establishment such as ours is that quality must be the first objective, followed by suitability and then price.To have such a team of experienced chefs involved in this process must assist the process.”

Professional History:

1990-Present
Group Executive Chef
Responsibilities for 66 chefs
Turnover circa £5,000,000.00p sterling
2 clubhouses, 6 restaurants and extensive banqueting

1989-1990
The Grosvenor House Hotel, Park Lane, London W1
Executive Chef, House Catering
3 Restaurants, 450 bedrooms 150 Private Apartments
60 Chefs

1984-1989
The Westbury Hotel, Bond St, London W1
Executive Chef
250 bedrooms, 1 Restaurant
Banqueting
32 Chefs
The Berkeley Hotel
Knightsbridge
London SW1
Senior Sous Chef

1980-1984
70 Chefs 2 Restaurants
Top Class Banqueting

Jacky Chartier

Quote:

“Donner nous de beaux produits, nous ferons le reste tout simplement.”

Professional History:

Jacky Chartier is passionate about food.

He is a Breton through and through, the first graduate of the newly established hotel school at Dinard.  He served his apprenticeship along that wild and lovely coast of fishermen; in Saint Cast, in the old fortified port of Saint Malo and in Cancale, home of the renowned oysters.  So naturally fish and seafood are the produce he likes best to exercise his talent on.

Chance brought Jacky to Brussels and, a little later in 1982, he found himself working for Michel Theurel.  One of Theurel’s great talents is the making of chefs and Jacky occupied all the positions before becoming his right hand man as First Assistant Executive Chef.  An inventive craftsman, he made a significant contribution to the award of a Michelin star to La Maison du Boeuf in 1992.

Philip E Corrick

Quote:

“The criteria for purchasing in an establishment such as ours is that quality must be the first objective, followed by suitability and then price.To have such a team of experienced chefs involved in this process must assist the process.”

Professional History:

1990-Present
Group Executive Chef
Responsibilities for 66 chefs
Turnover circa £5,000,000.00p sterling
2 clubhouses, 6 restaurants and extensive banqueting

1989-1990
The Grosvenor House Hotel, Park Lane, London W1
Executive Chef, House Catering
3 Restaurants, 450 bedrooms 150 Private Apartments
60 Chefs

1984-1989
The Westbury Hotel, Bond St, London W1
Executive Chef
250 bedrooms, 1 Restaurant
Banqueting
32 Chefs
The Berkeley Hotel
Knightsbridge
London SW1
Senior Sous Chef

1980-1984
70 Chefs 2 Restaurants
Top Class Banqueting

Jacky Chartier

Quote:

“Donner nous de beaux produits, nous ferons le reste tout simplement.”

Professional History:

Jacky Chartier is passionate about food.

He is a Breton through and through, the first graduate of the newly established hotel school at Dinard.  He served his apprenticeship along that wild and lovely coast of fishermen; in Saint Cast, in the old fortified port of Saint Malo and in Cancale, home of the renowned oysters.  So naturally fish and seafood are the produce he likes best to exercise his talent on.

Chance brought Jacky to Brussels and, a little later in 1982, he found himself working for Michel Theurel.  One of Theurel’s great talents is the making of chefs and Jacky occupied all the positions before becoming his right hand man as First Assistant Executive Chef.  An inventive craftsman, he made a significant contribution to the award of a Michelin star to La Maison du Boeuf in 1992.

Philip E Corrick

Quote:

“The criteria for purchasing in an establishment such as ours is that quality must be the first objective, followed by suitability and then price.To have such a team of experienced chefs involved in this process must assist the process.”

Professional History:

1990-Present
Group Executive Chef
Responsibilities for 66 chefs
Turnover circa £5,000,000.00p sterling
2 clubhouses, 6 restaurants and extensive banqueting

1989-1990
The Grosvenor House Hotel, Park Lane, London W1
Executive Chef, House Catering
3 Restaurants, 450 bedrooms 150 Private Apartments
60 Chefs

1984-1989
The Westbury Hotel, Bond St, London W1
Executive Chef
250 bedrooms, 1 Restaurant
Banqueting
32 Chefs
The Berkeley Hotel
Knightsbridge
London SW1
Senior Sous Chef

1980-1984
70 Chefs 2 Restaurants
Top Class Banqueting

Jacky Chartier

Quote:

“Donner nous de beaux produits, nous ferons le reste tout simplement.”

Professional History:

Jacky Chartier is passionate about food.

He is a Breton through and through, the first graduate of the newly established hotel school at Dinard.  He served his apprenticeship along that wild and lovely coast of fishermen; in Saint Cast, in the old fortified port of Saint Malo and in Cancale, home of the renowned oysters.  So naturally fish and seafood are the produce he likes best to exercise his talent on.

Chance brought Jacky to Brussels and, a little later in 1982, he found himself working for Michel Theurel.  One of Theurel’s great talents is the making of chefs and Jacky occupied all the positions before becoming his right hand man as First Assistant Executive Chef.  An inventive craftsman, he made a significant contribution to the award of a Michelin star to La Maison du Boeuf in 1992.

Philip E Corrick

Quote:

“The criteria for purchasing in an establishment such as ours is that quality must be the first objective, followed by suitability and then price.To have such a team of experienced chefs involved in this process must assist the process.”

Professional History:

1990-Present
Group Executive Chef
Responsibilities for 66 chefs
Turnover circa £5,000,000.00p sterling
2 clubhouses, 6 restaurants and extensive banqueting

1989-1990
The Grosvenor House Hotel, Park Lane, London W1
Executive Chef, House Catering
3 Restaurants, 450 bedrooms 150 Private Apartments
60 Chefs

1984-1989
The Westbury Hotel, Bond St, London W1
Executive Chef
250 bedrooms, 1 Restaurant
Banqueting
32 Chefs
The Berkeley Hotel
Knightsbridge
London SW1
Senior Sous Chef

1980-1984
70 Chefs 2 Restaurants
Top Class Banqueting

Jacky Chartier

Quote:

“Donner nous de beaux produits, nous ferons le reste tout simplement.”

Professional History:

Jacky Chartier is passionate about food.

He is a Breton through and through, the first graduate of the newly established hotel school at Dinard.  He served his apprenticeship along that wild and lovely coast of fishermen; in Saint Cast, in the old fortified port of Saint Malo and in Cancale, home of the renowned oysters.  So naturally fish and seafood are the produce he likes best to exercise his talent on.

Chance brought Jacky to Brussels and, a little later in 1982, he found himself working for Michel Theurel.  One of Theurel’s great talents is the making of chefs and Jacky occupied all the positions before becoming his right hand man as First Assistant Executive Chef.  An inventive craftsman, he made a significant contribution to the award of a Michelin star to La Maison du Boeuf in 1992.

Philip E Corrick

Quote:

“The criteria for purchasing in an establishment such as ours is that quality must be the first objective, followed by suitability and then price.To have such a team of experienced chefs involved in this process must assist the process.”

Professional History:

1990-Present
Group Executive Chef
Responsibilities for 66 chefs
Turnover circa £5,000,000.00p sterling
2 clubhouses, 6 restaurants and extensive banqueting

1989-1990
The Grosvenor House Hotel, Park Lane, London W1
Executive Chef, House Catering
3 Restaurants, 450 bedrooms 150 Private Apartments
60 Chefs

1984-1989
The Westbury Hotel, Bond St, London W1
Executive Chef
250 bedrooms, 1 Restaurant
Banqueting
32 Chefs
The Berkeley Hotel
Knightsbridge
London SW1
Senior Sous Chef

1980-1984
70 Chefs 2 Restaurants
Top Class Banqueting

Jacky Chartier

Quote:

“Donner nous de beaux produits, nous ferons le reste tout simplement.”

Professional History:

Jacky Chartier is passionate about food.

He is a Breton through and through, the first graduate of the newly established hotel school at Dinard.  He served his apprenticeship along that wild and lovely coast of fishermen; in Saint Cast, in the old fortified port of Saint Malo and in Cancale, home of the renowned oysters.  So naturally fish and seafood are the produce he likes best to exercise his talent on.

Chance brought Jacky to Brussels and, a little later in 1982, he found himself working for Michel Theurel.  One of Theurel’s great talents is the making of chefs and Jacky occupied all the positions before becoming his right hand man as First Assistant Executive Chef.  An inventive craftsman, he made a significant contribution to the award of a Michelin star to La Maison du Boeuf in 1992.

Philip E Corrick

Quote:

“The criteria for purchasing in an establishment such as ours is that quality must be the first objective, followed by suitability and then price.To have such a team of experienced chefs involved in this process must assist the process.”

Professional History:

1990-Present
Group Executive Chef
Responsibilities for 66 chefs
Turnover circa £5,000,000.00p sterling
2 clubhouses, 6 restaurants and extensive banqueting

1989-1990
The Grosvenor House Hotel, Park Lane, London W1
Executive Chef, House Catering
3 Restaurants, 450 bedrooms 150 Private Apartments
60 Chefs

1984-1989
The Westbury Hotel, Bond St, London W1
Executive Chef
250 bedrooms, 1 Restaurant
Banqueting
32 Chefs
The Berkeley Hotel
Knightsbridge
London SW1
Senior Sous Chef

1980-1984
70 Chefs 2 Restaurants
Top Class Banqueting

Philip E Corrick

Quote:

“The criteria for purchasing in an establishment such as ours is that quality must be the first objective, followed by suitability and then price.To have such a team of experienced chefs involved in this process must assist the process.”

Professional History:

1990-Present
Group Executive Chef
Responsibilities for 66 chefs
Turnover circa £5,000,000.00p sterling
2 clubhouses, 6 restaurants and extensive banqueting

1989-1990
The Grosvenor House Hotel, Park Lane, London W1
Executive Chef, House Catering
3 Restaurants, 450 bedrooms 150 Private Apartments
60 Chefs

1984-1989
The Westbury Hotel, Bond St, London W1
Executive Chef
250 bedrooms, 1 Restaurant
Banqueting
32 Chefs
The Berkeley Hotel
Knightsbridge
London SW1
Senior Sous Chef

1980-1984
70 Chefs 2 Restaurants
Top Class Banqueting

Pascal Devalkeneer

Quote:

“Despite our European differences, it is rather easy to find a consensus about superior tasting products.”

Professional History:

None available

Alain Deluc

Quote:

“We don?t claim to give THE truth about taste. Our objective is to be a credible referent for food and beverage consumers.”

Professional History:

No History

Alain Deluc

Quote:

“We don?t claim to give THE truth about taste. Our objective is to be a credible referent for food and beverage consumers.”

Professional History:

No History

Gerard Dupont

Quote:

“World globalization has brought us some amazing new products that I use daily for my preparations”

Professional History:

None available

Gerard Dupont

Quote:

“World globalization has brought us some amazing new products that I use daily for my preparations”

Professional History:

None available

Vice-Best Sommelier of France 1987-88

Gerard Dupont

Quote:

“World globalization has brought us some amazing new products that I use daily for my preparations”

Professional History:

None available

Gerard Dupont

Quote:

“World globalization has brought us some amazing new products that I use daily for my preparations”

Professional History:

None available

Gerard Dupont

Quote:

“World globalization has brought us some amazing new products that I use daily for my preparations”

Professional History:

None available

Jean-Pierre Fleuvy

Quote:

“My obsession in a supermarket is to discover new products that have a real taste. For my clients but also for my family.”

Professional History:

None available

Jean-Pierre Fleuvy

Quote:

“My obsession in a supermarket is to discover new products that have a real taste. For my clients but also for my family.”

Professional History:

None available

Pierre Fonteyne

Quote:

“Avant de mettre un produit alimentaire sur le marché, il faut d'abord avoir un "grand respect" du consommateur.”

Professional History:

• Fourchette d’or 1978.
• Oscar cuisinier 1984 Club des Gastronomes de Belgique.
• Ambassadeur des 33 Maîtres-Queux de Belgique.
• Diplôme d’honneur du Club des Gastronomes de Belgique.
• 1er Lauréat du guide Delta 1982.
• Prévot Jurade St. Emilion.
• Conseiller culinaire du Ritz Hôtel (1990-1992) à Barcelone.
• Membre fondateur de l’Assemblée des Présidents d’Associations culinaires (F.P.P.R.) et hôtelières belges
• Homme de l’année « Gastronomie » (1991-1992).
• Président des Maîtres-cuisiniers de Belgique  
• (1er mandat 1991-1994)
• (2ème mandat 1994-1997)
• (3ème mandat 1997-2000)
• Membre de la Gilde St. Vincent.
• Membre d’honneur de la Gilde culinaire des Emirats Arabes.
• Conseiller culinaire restaurant « Chez Max » (Liège Belgium) de 1990 à 1994.
• Conseiller culinaire traiteur « Gobert » (Knokke-Le-Zoute).
• Membre d’honneur de la Vlaamse Wijn Gilde.
• Membre d’honneur des Disciples d’Auguste Escoffier.
• Membre d’honneur Chef Association Malaysia.
• Médaille d’honneur de l’Association des Maîtres-cuisiniers de France.
• Membre du Jury Gastronomique International
• * Prix Taittinger (Président Benelux)
• * Dubai Gulf Competition (Président)
• * Meilleur artisan de Belgique (Président)
• * Concours Européen des Ecoles Hôtelières à Flanders Expo (Président Jury)
• Emissions gastronomiques « Saveurs » sur R.T.L. 1995 - 1996 (Télévision Belge).
• Membre Chaîne des Rôtisseurs.
• Maître Rôtisseur (de 1967 à 1980).
• Maître Grillardin.
• Conseiller culinaire restaurant Champs-Elysées à Nikosia-Cyprus.
• Conseiller culinaire Ecole Hôtelière Notre Dame d’Heusy (Verviers)
• Emission Culinaire R.T.B.F. « Chez Pierrot ». (1999).
• Télévision sur (Dubai, Abu Dhabi, U.S.A., Oman, Tel Aviv, Seoul, Vietnam etc…). Recettes de la riche gastronomie belge.
• Chronique « Gourmandise » pour le journal « La Libre Belgique ».
• Conseiller culinaire Administrateur « The Griffin’s » à Knokke-Le-Zoute.
• Président d’honneur à vie des Maîtres-cuisiniers de Belgique.
• Membre de l'académie de gastronomie, Président Prince Alexandre de Mérode
• Conseiller culinaire Quality Service – Groupe Carrefour-GB Belgique

Pierre Fonteyne

Quote:

“Avant de mettre un produit alimentaire sur le marché, il faut d'abord avoir un "grand respect" du consommateur.”

Professional History:

• Fourchette d’or 1978.
• Oscar cuisinier 1984 Club des Gastronomes de Belgique.
• Ambassadeur des 33 Maîtres-Queux de Belgique.
• Diplôme d’honneur du Club des Gastronomes de Belgique.
• 1er Lauréat du guide Delta 1982.
• Prévot Jurade St. Emilion.
• Conseiller culinaire du Ritz Hôtel (1990-1992) à Barcelone.