WORLD CLUB DOME

Alban Veliu was born in the southern part of Albania, in the city of Gjirokaster. His passion for cooking started when he was 15 years old when he attended a cooking class his hometown. Once turning into an adult he travelled to Italy where he continued culinary studies which enabled him to manage one of the most well-known restaurants in the area, in Potenza, Italy. 

After gaining some years of experience in Italy he decided to return to Albania where he commenced his studies in the Agricultural University of Tirana, Faculty of Food Bio Technology.

He started to work as professor in 2012, in the Vocational Center of Tirana. In 2015 he founded Albanian Chef Academy where he shares his knowledge and skills about the art of culinary. He is also the Executive Chef and consulent at many prestigious Hotels and Resorts in Albania. The secret ingredient is always passion. 

Originally from Sardinia Island and naturalized Swiss for some years, he began his career touring all over Italy from North to the South where he expanded his culinary knowledge from the salty flavours of the Mediterranean Sea to the Nordic cuisine of the Alps and its fresh water lakes.

He is also continuing to perfect his techniques by doing internships in various avant-garde Chefs institutions.

Until 12 years he live in the superb city of Geneva, that is has become his second home, the city of Calvin, already international by it sessence will have an incredible amount of diverse culinary influences on him, a place where his creative mind will develop the knowledge, style and technique of French gastronomy.

For him happiness and generosity are fundamental ingredients in cooking; returning to the roots and avoiding the unnecessary, he tells the story of a product, a season and local producers that fuel his battle against the standardisation of taste.

Giuseppe Di Iorio began his career at the Margutta restaurant in Rome, his hometown, trying from the beginning to reconcile the new trends with the typical recipes of the Roman tradition and his childhood. After a long experience in the most renowned restaurants in London and Rome, (Hotel Parco Principi and Hotel Splendid in Rome, Hotel Hyde Park, Hotel Grosvenor House in London), inaugurates with the chef Giuseppe Sestio, the Mirabelle restaurant, which he received in 2005 its first Michelin star.

At Mirabelle, Di Iorio has the opportunity to improve his skills and is confronted by a very demanding clientele. Famous actors, first ladies and heads of state, are among them and it is known that the former US president George Bush was so impressed by the kitchen of Di Iorio, who asked him to prepare dinner to be consumed on Air Force One during his return trip to America.

Since May 2010 he has guided the AROMA restaurant on the Palazzo Manfredi terrace in Rome, the magical atmosphere that distinguishes Aroma was the decisive element that prompted Di Iorio to invest his twenty-year experience in this new adventure as an executive chef and inspires him daily in his culinary creations.

Di Iorio's gastronomic philosophy focuses on the authentic flavor of each ingredient, which must be fresh and quality, to create "symphonic" combinations in which each flavor is recognizable and in harmony with the others.Since 2015 it has become part of the stars of the Michelin Guide.

COMING SOON

Jacob Jan Boerma started his education in his home country and after he worked in many countries by different famous chefs, he opened the doors of his own restaurant De Leest, Vaassen in the summer of 2002, on the outskirts of De Hoge Veluwe National Park in centralNetherlands,and earned its firstMichelin star 6 months after opening. The second star followed in2007, and by 2013, it had earned its third. Behind the incredible success ofthe restaurant is chef patron Jacob Jan Boerma, along with partner andsommelier Kim Veldman.

A perfectionist through and through, his skill and craftsmanship result in culinary art of the highest standard. However, the product is paramount for this chef, who favours local organic ingredients whenever possible. Boerma firmly believes that the quality of the product is the base of success, which he then crafts into incredibly flavoursome dishes. 

In 2016, Boerma opened a restaurant within the Grand Hotel Krasnapolsky a fine dining restaurant ‘the White Room’ ( 1 Michelin star ) at the Dam square in Amsterdam. Boerma is also consultant chef at Parc Broekhuizen in Leersum, which was awarded a Michelin star in December 2018 for Restaurant Voltaire

Julian Lehmann (geboren am 22.08.1995 in Gelnhausen) hat nach seinem Abitur, eine Ausbildung zum Koch in der Bullerei Hamburg absolviert. Nach seiner Ausbildung zog es ihn wieder in seine Heimat und er kochte unter Mario Lohninger im Holbeins in Frankfurt am Main. Julian hat dann nach neuen Herausforderungen gestrebt und absolvierte bei der Frankfurter Agentur envy GmbH eine Ausbildung zum Veranstaltungskaufmann. Nach diesererfolgreichen Ausbildung ging sein Weg zur ECE Marketplaces GmbH, wo er als Food Event Manager im MyZeil Frankfurt tätig war und jetzt als FOOD - Expert im Bereich Leasing die die Besetzung und Zukunft der Gastronomie in Shoppingcentern verantwortlich ist. Neben seinem Job, ist Julian Lehmann Fußballtrainer bei der Jugend von Makkabi Frankfurt und ehrenamtlich Leiter der Eventabteilung der „Helfen Helfen“ Stiftung in Frankfurt.

COMING SOON

Born in Clearwater Florida Dec 13 of 1986, second child of a greek-american family, that grew under the gastronomical attention of a greek mother, grandmother and grandfather growing at Kalymnos Island.

Awarded Chef with experience at
The Fat Duck (3 Star Michelin)
Heston Blumenthal Bray – England Waterside Inn (3 Star Michelin) 
Michel Roux, Bray – England Pure C Restaurant (1 Star Michelin) 
Sergio Herman – Netherlands Daniel Berlin Krog (2 Star Michelin) Daniel Berlin – Sweden 

I am a highly professional chef with extensive experience in the hospitality industry. Through my life experiency  I have gone through all the stages of improvement in gastronomy. I have a culinary approach that consists of the use of local foods in combination with modern processing techniques and service.

I promote and support local producers with whom I share the same vision. I transform my love of gastronomy into energy and present food on a plate to the final consumer.I am an honorary member of several domestic and European culinary associations. For the last 10 years we have been participating in domestic and international competitions and festivals with mine students. We have been awarded several times as a junior team in the presentation of gastronomic achievements.

In addition to my professional work, I improved my skills and thus graduated from the College of Gastronomy, postgraduate master studies in the field of hospitality and gastronomy.I am currently studying for a doctorate where I am researching indigenous foods from the entire Balkans and their application in gastronomy.

Omer Yalcin-worked as a Brand Chef at Sochi Marriott Krasnaya Polyana Hotel

completed his culinary training gaining his valuable skills & qualifications at the culinary school "Anatolian Hotel Management and Tourism High School at Turkey``

President Responsible for Abroad at GasroAntalya (Chef`s competition Festival)

Experience at UAE, KAZAKHSTAN, UKRAIN, EGYPT and RUSSIA

Omer Yalcin is the owner of numerous culinary awards received at Turkey and international
Competitions.

Specializes in the Modern Turkish, Russian, Caucasian, Arab and Europe Cuisines

Father Is Arab Mom Is Turkish Wife Is Russian

Italian born and very passionate of kitchen from an early age, Paolo Casagrande studied at the Alfredo Beltrame Hospitality School in Vittorio (Veneto) in northern Italy. From a young age he made his way through numerous restaurants in Italy to discover new techniques, discipline and creativity in the world of cooking.

He perfected his culinary skills in prestigious fine dining restaurants in Milan, London, Paris, with internationally renowned chefs such as Alain Solivérès at Les Elysées du Vernet** andat Taillevent***.

Since February 2016, Paolo Casagrande has been in charge, under the direction of Berasategui, of the entire gastronomic project of Monument Hotel, the new Grand Luxury Hotel in Barcelona that houses Lasarte Restaurant (3 *** Michelin ) and also Oria Restaurant(1 * Michelin).

His career has been characterized by the depth of his commitment, coherence, perseverance, effort, respect and of course his passion for cooking

Hello my name is Pier Paolo Argiolu Cozzina, I was born in Cagliari on 27 04 1977, I have been cooking since I was a child, a passion handed down by my father Giovanni. I am Italian and I was born on the beautiful island, called Sardinia, in Cagliari the city of the sun.

Radu Zărnescu is a very well known Romanian chef, President of Euro-toques Romania and the Vice President of Euro-toques International, he was one of the promotors of the Gastronomical movement in Romania, organising the Open Air Cooking Championship, the World Congress of Culinary Traditions, East European Culinary Cup, Vegetarian Cup, Romanian beef master by Chef Radu Zãrnescu, initiating projects like Masters of Flames, mentoring other Chefs to participate in competitions at World level, judging in International competitions, inspiring Young generation of chefs through his presentations, live Cooking classes and shows. 

Vasko Vasileski -Četkar is a Macedonian Chef born and raised in Ohrid.

It was the mesmerizing beauty of the city of Ohrid itself, being one of the oldest settlements in Europe, seated on the shore of Lake Ohrid one of the oldest lakes in the world, combined with the love and magic of the wonderful kitchen of his grandmother that enchanted him in the passionate art of cooking.

At the very young age he began his butchery apprenticeship with his grandfather which after several years resulted with mastering the art of butchering, and thus he understood firsthand the concept from Farm-to- table.

In 2014 he opened his concept restaurant “AT VASUKU’S” in Ohrid offering his personal take on contemporary Macedonian cuisine – a wonderful symbiosis of splendid food combined with breathtaking scenery of the bright and blue lake prepared with love, energy and passion.

He strongly believes in the philosophy that the best of us can be seen through our cuisine. It is an inherent part of our tradition as human beings.

His cooking philosophy follows the following: “All great chefs have two things in common. First, they respect nature as the true artist, and they are just cooks. Second, everything that they do is an extension of them as a person.”  Marco Pierre White

Fadi grew up in Bethlehem where he inherited his love of food from his maternal grandmother. 

In 2015 Fadi opened his own restaurant, Fawda, in Bethlehem. Alongside his restaurant, he pioneered the region’s first food tours, where visitors could explore the markets of Bethlehem, meet farmers and artisans, and taste unusual herbs, raw cheese and fresh taboun bread. 

Fadi’s cuisine and savoir faire combine wordly influences, a desire for perfection and a passion for sharing the stories of the local foragers, gardeners, farmers and cooks that have shaped the culinary heritage of Palestine. 

During the pandemic, Fadi launched his podcast Sabah el Yasmine – Ramblings of a Chef and hosted a Youtube series on Palestinian cuisine, Teta’s Kitchen.

Rustam Tangirov - worked as a chef of the highest restaurant in Europe SIXTY and a small
restaurant in Finland Saimaa Life Gastrocafe. Food designer, permanent host of the programs
"Beautiful presentation" on the channel "Food" and "Secrets of the chef" on the "Fifth" "Literature on
taste" on channel 78. Chef and co-owner of Teriberka Bar.
To date, he has opened 58 restaurants not only in Russia but also in Finland, Spain, France,
Kazakhstan and Azerbaijan. Rustam's assets include holding luxurious gastronomic events and
internships abroad in legendary restaurants in Spain, France, Scandinavia and Thailand. Rustam
Tangirov is the owner of numerous culinary awards received at Russian and international
competitions. Books. BEAUTIFUL SUBMISSION 2018
WILD KITCHEN 2020. Also, Rustam is the only chef in Russia who himself extracts hedgehogs,
scallops, algae and crab from the bottom of the Barents Sea..... and then in the evening he gives
them to the guests for service.
Specializes in three disciplines: these are modern Russian, Northern and Asian cuisines

Moeen was born and raised in Amman, Jordan, where he discovered his passion for the culinary arts at a very young age. He started his culinary journey nineteen years ago when as a teenager the chef of an international hotel restaurant insisted he come and learn under his direction. Under the influence of many great chefs throughout his career, his passion for cooking was ignited. He has worked in some of the best five-star hotels across the Middle East, where he continued to refine and master his culinary artistry and technique.
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In 2010, Moeen’s journey and desire to be known for Arabian cuisine took him to New York City. The plan he set out was to learn and experiment with the art of fine gastronomy, work with global chefs and further expand his palate; discover new ingredients and testing new flavors. In a relentless pursuit to master technique and express his personal style, Moeen acknowledges the incredibly vast world of fine gastronomy that has influenced him through reading, watching, following and building relationships with some of the greatest chefs, globally. Seven years later in this vastly diverse city, Moeen has crafted his own style of cuisine.
Pursuing his dream of fine gastronomy through new Arabian cuisine, he conceptualized and opened his first pop-up restaurant, “The Broken English”.
Today in Toronto, Canada, he continues to craft new dishes, paying homage to the cuisine of his region, while re-imagining classic Arabian food.

COMING SOON

Chef Binta is an award winning chef born and raised in Freetown, Sierra Leone to first generation Sierra Leonean Fulanis of Guinean descent. She is a modern daynomadic chef. Like her ancestors, Binta has travelled to many countries to explore different cooking techniques, ingredients and ways of life. At Fulani Kitchen, she combines her nomadic Fulani roots, classical training and love for rural life and nature to create modern dishes, while maintaining the simplicity and authenticity of Fulani culture.  By creating a traditional setting, discussing Fulani culture and serving ancient grains, indigenous spices and other exciting West-African ingredients in an interactive way, Binta triggers all senses and takes you to a whole new world.