Introducing the mymuybueno Chefs Get Personal Podcast.

Evolving from our online interviews to better inspire you all. With your host Justine Murphy, Founder and CEO of mymuybueno, interviewing a different chef each fortnight, from all different walks of life, from rising stars to Michelin stars.

She will be asking the very same questions to each chef and of course every answer is very different, which is what makes each interview so inspirational.

We have been interviewing some amazing and highly renowned chefs over the past five years. Scroll back to read all of our chef interviews to date. 

Thank you for listening. Subscribe now so you don’t miss an episode.

Follow Justine on Instagram to stay updated as she shares her mymuybueno journey, now in its tenth year, as well as all her restaurant visits too.

And our mymuybueno Chefs Instagram – our culinary community.

Use our hashtag when posting your best dishes and when searching for inspiration #mymuybuenochefs 

#mymuybueno #mymuybuenochefs #mymuybuenochefsgetpersonal #eatlivelearn 


Chefs Get Personal Podcast - Trailer

Evolving from our online interviews to better inspire you all. With your host Justine Murphy, Founder and CEO of mymuybueno, interviewing a different chef each fortnight, from all different walks of life, from rising stars to Michelin stars.

She will be asking the very same questions to each chef and of course every answer is very different, which is what makes each interview so inspirational.


Rasmus Munk

In this episode Justine interviews Danish Chef Rasmus Munk, who is renowned for pushing boundaries at his award-winning restaurant Alchemist in Copenhagen, which opened in 2019.

Rasmus shares all about his time working in London when he was 18 at his first Michelin star restaurant. He has some seriously good advice for chefs joining the industry today, and when Chef Ferran Adrià came to visit Alchemist.

A genius and a trailblazer in all that he is doing, it’s a very inspiring interview and the very reason this podcast exists as Justine was so inspired and had to simply share it with you all and evolve our existing interviews in this way. 

At Alchemist, art, drama, gastronomy, and spectacular visuals blend into one all-encompassing multisensory experience. There are 50 “impressions” on the menu – many which comment on serious issues such as plastic pollution in the oceans or overcrowding in chicken farms. After only being open seven months Rasmus was awarded two Michelin Stars in the 2020 Michelin Guide and is currently ranked number 18 in the World’s 50 Best Restaurants.


Claude Bosi

In this episode Justine interviews French Chef Claude Bosi as he shares what led him to become a chef, who his partner in crime is to eat with at Michelin restaurants and which two chefs inspire him most and why.

Claude was raised in Lyon, surrounded by food, where his passion for cooking and working in the kitchen began. Leaving France for England in his early twenties, Claude took up the position of sous chef at Overton Grange, a small restaurant in Ludlow, Shropshire, where he was promoted to head chef within a matter of month. In January 1999 the restaurant received its first Michelin star. 

In 2000, Claude left Overton Grange to open his own restaurant, named ‘Hibiscus’ after his favourite flower. Nine months after opening, Claude was awarded a Michelin star, and in 2004, he received his second. Satisfied with his cooking style, Claude set his sights on moving to a bigger stage with more possibilities. In 2007, Claude relocated the restaurant to London, before its doors closed in 2016. During the spring of 2017 Claude opened the doors of Claude Bosi at Bibendum within South Kensington’s iconic Michelin building – where he then regained – and currently retains – two Michelin stars once again.


Nick Bril

In this episode Justine interviews Dutch Chef Nick Bril as he shares some very sage advice for chefs to have another hobby and passion, just how the pandemic affected his restaurant and world, and how he evolved.

Chef Nick Bril is the owner and chef of the highly acclaimed two Michelin star restaurant The Jane in Antwerp in Belgium, ranked 23 of 50 Best Restaurants in the World. Nick is also an established international DJ an entrepreneur, as well as a family man.


Gaggan Anand

In this episode Justine interviews Chef Gaggan Anand from his pop up Chefs Table at Tomorrowland as he shares who he would take with him to a Michelin star restaurant and how he navigated through the pandemic with his team.

Gaggan is an Indian Chef who is the owner and executive chef of the Restaurant Gaggan in Bangkok, Thailand. The restaurant earned two Michelin stars in the first edition of the Thailand Michelin Guide as well as being ranked number 1 among Asia’s 50 Best Restaurant four times. Gaggan returned to Bangkok this summer with a 14 seat Chefs Table after pursuing other endeavours elsewhere such as pop up events in Singapore and Chefs Tables at festivals like Tomorrowland and Coachella.


Tom Aikens

In this episode Justine interviews British Chef Tom Aikens who shares about his time working with Pierre Koffmann and Joel Robuchon, and some sage advice for chefs starting in their career paths now.

Spending most holidays in France, Tom began to develop a flavour for French food which inspired him to develop his cooking skills further. Tom enrolled at the Norwich City College Hotel School, completing an Advanced Catering Diploma in 1989 and then began his career at Michelin-starred Cavalier’s in Battersea, London. He then moved onto The Capital Hotel working under Philip Britten, followed by a chef-de-partie position with Pierre Koffmann at La Tante Claire at a time when the restaurant was awarded with its third Michelin star. Tom later worked for Joel Robuchon in Paris, Gérard Boyer in Reims and Pied-à-Terre to name a few. It was in Pied-à-Terre that Tom became the youngest British chef ever to be awarded two Michelin stars, aged just 26. 

In 2018, Tom successfully launched 3 restaurant concepts in the Edition Hotel, Abu Dhabi, a ground-breaking hotel concept brought by Ian Schrager, in collaboration with Marriott International. 

2020 saw the most recent addition to Tom’s portfolio – Muse, a cosy 25-seater renovated mews house in the heart of Belgravia. Muse provides a unique and intimate dining journey, offering each guest a kitchen table experience from either the kitchen counter or table side. 

The first Michelin star was won in January 2021, despite having only being open for just 7 months in 2020 due to various lockdowns. Muse has won multiple awards such as The Hardens London Restaurant Award for “Best Gastronomic Experience” in September 2021, as well as London’s “Best Restaurant Design” at the Restaurant & Bar Design Awards in October 2021.


Dmitri Magi

In this episode Justine interviews Chef Dmitri Magi where he shares all about his life and just how far he has come, from a dream to reality. His time in noma and Eleven Madison Park, Davies and Brook and now as Culinary Director at Claridge’s Hotel. What a journey.

Originally hailing from Kazakhstan, Dmitri moved to Estonia at the age of 16 and worked in several restaurants there before taking over the kitchen of a popular restaurant in Latvia at the age of 26. From there he moved to Copenhagen and worked at the critically acclaimed Noma alongside Chef Rene Redzepi. After two years working at noma he moved to New York and joined Chef Michael Anthony at Gramercy Tavern. Dmitri has been an integral member of Chef Daniel Humm’s kitchen team at Eleven Madison Park, instrumental to the restaurant securing four stars from the New York Times and maintaining its 3 Michelin star status. In 2019, Dmitri moved to London to open the restaurant Davies and Brook at Claridge’s. The restaurant received one Michelin star and was rated as the best restaurant in the UK by GQ magazine. In 2022, Dmitri became the Culinary Director of the Claridge’s Hotel.


Gareth Ward

In this episode Justine interviews British Chef Gareth Ward, who is the owner and head chef of the award winning Ynyshir Restaurant & Rooms in Wales. Gareth shares all about how the pandemic created lots of time to make many brilliant new changes, some very good advice for chefs starting in their career paths now, and just how to pronounce Ynshir once and for all….

Set in 14 acres of diverse habitat and epic meadows, Ynyshir Restaurant & Rooms is home to some of the worlds most desirable dishes. Built in the 15th Century and formally owned by Queen Victoria, this striking property has changed exponentially since owners Gareth Ward & Amelia Eirikkson injected their ideas and individuality into the business. Gareth was awarded his first Michelin Star in 2013, and gained 4AA Rosettes shortly afterwards, the only place in Wales to hold the accolade, and the first time for Ynyshir Hall. Since then Gareth has put his heart and soul into Ynyshir by creating something truly unique and authentic to him. In 2022 Ynyshir was awarded its second Michelin Star, making it the only restaurant ever in Wales to hold this accolade.


Tom Booton

In this episode Justine interviews British Chef Tom Booton, Head chef at The Grill at The Dorchester, Tom shares about his fondest memory of food, the ingredient he could not live without, and how much the pandemic shaped him and his restaurant.

Essex-born Tom Booton’s career began at Le Talbooth, Dedham when he was just 15. In 2013, after five years learning the ropes at Le Talbooth, Tom moved to London and worked for Michelin-starred chef, Alyn Williams at his self-titled restaurant within The Westbury hotel. One year on, Tom moved to L’Autre Pied, Marylebone, under the tutelage of Andy Mcfadden. Tom remained there for over two years, leaving as sous chef to go travelling. Whilst away, he spent time in various restaurants in New York, Copenhagen and Iceland.

Returning to the UK in 2016, Tom’s first position back in London was for chef Ollie Dabbous as sous chef at his highly acclaimed eponymous restaurant, Dabbous. In February 2017, Tom moved back to Alyn Williams at The Westbury as head chef. In 2019, Tom won an Acorn Award presented by The Caterer and later that year he joined The Dorchester as head chef, which saw him join a fine list of culinary greats who have had a profound impact on London’s dining scene. Since Tom’s arrival, The Grill at The Dorchester has been nominated in the top 100 restaurants in Great Britain by the National Restaurant awards and the Hardens awards two years running. In 2021, Tom won the Chef To Watch award at the National Restaurant Awards, voted by fellow hospitality professionals, and that same year The Grill at The Dorchester was awarded AA three-rosettes. In between appearances on Saturday Kitchen, Tom regularly takes part in chef residencies around the country and for the first time took The Grill at The Dorchester to Royal Ascot in June 2022.


Kirk Westaway

In this episode Justine interviews multi-award winning and internationally renowned chef, Kirk Westaway, where he shares about his favourite cookbooks, and which chefs inspire him most.

Drawing from both his English heritage and a strong culinary training under world-renowned chefs, Kirk is recognised for his mastery in reinventing gastronomic classics that are easily received as comforting and refined. Born in South West Britain, Chef Kirk has redefined JAAN by channelling his deeply rooted passion for natural flavours that are reminiscent of his childhood in England. His perpetually evolving menu embodies a seasonal philosophy to showcase British dining in a modern, refreshing light. 

From conceptualising his culinary direction and selecting the world’s best gourmet suppliers, to personalising bespoke tableware and curating specially designed furniture, subtle shifts in JAAN’s dining experience over the years have seen Chef Kirk and his team move towards a stronger emphasis on ‘Reinventing British’ – culminating in the eponymous rebranding of JAAN to JAAN by Kirk Westaway in June 2019. In 2021 JAAN was awarded its second Michelin Star.

Prior to JAAN, Kirk had the privilege of working and honing his skills in some of the best kitchens in the world, under culinary masterminds such as Chef Alex Atala of D.O.M., Chef Raymond Patterson of Patterson’s London, as well as Chef Antonin Bonnet who formerly helmed the two MICHELIN-starred Greenhouse in London. Westaway credits his friend and mentor, Chef Julien Royer of Odette, who was previously Executive Chef at JAAN, for opening his culinary chapter here in Singapore where he has lived since 2011.


Adam Handling

In this episode Justine interviews British Chef Adam Handling as he shares his favourite comfort food and just how he navigated the hurdles of the pandemic and his brilliant new cookbook too.

Michelin-starred Chef Adam Handling started out at Gleneagles 16 years ago, where he was the first ever apprentice chef, before he went on to become Fairmont’s youngest ever Head Chef. Adam has a number of impressive awards under his belt, including Scottish Chef of the Year, British Culinary Federation’s Chef of the Year, Chef of the Year in the Food & Travel Awards. Adam was (and still is) the youngest person to be one of the Caterer’s ‘30 under 30 to watch’ in the 2013 Acorn Awards. Adam was named Restaurateur of the Year in the British GQ Food and Drink Awards 2020.

In 2017, Adam opened his flagship restaurant and bar, Frog by Adam Handling and Eve Bar in Covent Garden. Eve Bar was awarded ‘Cocktail List of the Year’ at the 2019 National Restaurant Awards, and then earning his first Michelin star here in 2022.

In May 2021 Adam opened his first ever venue outside of London, The Loch & The Tyne, a restaurant, pub, and rooms in the countryside of Old Windsor.

The latest opening was Ugly Butterfly in 2021, at the Carbis Bay Estate, offering British food, inspired by Cornwall. In keeping with both Adam’s and the Estate’s ethos, there’s a strong focus on sustainability.

Adam Handling Restaurant Group is committed to fighting food waste and has teamed up with a number of core charities, including The Felix Project and Quintessentially Foundation.

Saturday Kitchen LiveGreat British Menu and judging on amateur MasterChef and MasterChef: The Professionals



Jean-Philippe Blondet

In this season finale episode, Justine interviews French Chef Jean-Philippe Blondet as he shares all about his team and ethos, and how he gets inspired with every new dish he creates.

Born in Nice, on the French Riviera, Jean-Philippe Blondet, has been working alongside Alain Ducasse for over a decade. His first role with Alain Ducasse was interestingly at Spoon at Sanderson in London, before joining 3-Michelin starred Le Louis XV-Alain Ducasse at l’Hôtel de Paris in Monaco, Alain Ducasse’s iconic restaurant.

Before returning to London, Jean-Philippe held the position of Sous-Chef at Spoon in Hong Kong, further adding to his international experience and satisfying his curiosity and interest in cuisines of the world.

In September 2013, he joined the team at Alain Ducasse at The Dorchester as Sous-Chef with Jocelyn Herland to quickly progress to Head Chef within 2 years. Jean-Philippe Blondet became Executive Chef in January 2016.

Jean-Philippe interprets Alain Ducasse’s cuisine in London in a contemporary and refined way. In keeping with Alain Ducasse’s philosophy, the ingredients are the key elements. Jean-Philippe only uses the freshest and most seasonal produce, strictly sourced for their quality and provenance.

You can follow Jean-Philippe below to stay tuned and inspired with all he has going on ahead.

Season 2



mymuybueno Chefs Get Personal Podcast is back for it’s second season with an incredible line up ahead.

With your host Justine Murphy, Founder and CEO of mymuybueno, as she interviews a different chef each fortnight, from all different walks of life, from rising stars to Michelin stars.

She will be asking the very same questions to each chef and of course every answer is very different, which is what makes each interview so inspirational.

Thank you for listening. Subscribe now so you don’t miss an episode.

Follow mymuybueno on Instagram to stay updated, now in it’s eleventh year, and you can follow Justine too, recently awarded Leader of the year with Code Hospitality and all of her restaurant visits too.

And our mymuybueno Chefs Instagram to be part of our culinary community, use our hashtag when posting your best dishes and when searching for inspiration #mymuybuenochefs 

#mymuybueno #mymuybuenochefs #mymuybuenochefsgetpersonal #eatlivelearn 



Marc Fosh

In this episode, Justine interviews British Chef Marc Fosh as he shares about his time in The Greenhouse, London as well as all that he created in the pandemic with chefs in Mallorca to raise for an important charity.

Marc Fosh is one of Europe’s most exciting and creative cookery talents and without doubt one of Britain’s most successful culinary exports. He began his culinary career at London’s Greenhosue restaurant, before moving on to The Michelin starred Chelsea Room at the Carlton Tower Hotel. Living and working in Spain since 1991, he developed his own unique style of cuisine focusing on fresh ingredients and quality of produce, to which he adds a touch of inspired genius. The result is a modern, yet simple cuisine with clean tastes and big flavours. In 2002, Marc became the first and only British Chef to be awarded Michelin star in Spain.

Restaurant MARC FOSH is located in Palma’s Convent de la Missio where contemporary design, blends seamlessly with traditional features and modern premiere culinary destination.

Marc has also provided the first and business class menus for Germany’s flagship airline Lufthansa and became the global brand ambassador for Braun, providing his image and expertise in the area of recipe creation; PR and Marketing campaigns related to various products manufactured by Braun. Marc has also recently published his first cookery book entitled Modern Mediterranean-sun drenched recipes from Mallorca & beyond. The book takes us on a tour of the bountiful produce of the Mediterranean and shows us how to harness its flavours in new and exciting ways.


Marco Zampese

In this episode, Justine interviews Italian Chef Marco Zampese as he shares about his love of pasta as well as his earliest and fondest first memories of food, with a family tradition of the breaking down of the pig for charcuterie.

Marco’s background saw him grow in many restaurants, and even as a chef to the Italian professional Cycling Team but in 2012, after graduation, a chance phone call from a friend and the lure of London’s dynamic restaurant scene saw him travel to the UK to work at 1 Michelin star Wild Honey in Mayfair. He intended London to be the first stop on his global travels; however, he quickly flourished and developed as a chef under Anthony Demetre’s tutelage. He was promoted to Sous Chef after just six months and thrived in the fast-paced, detail-focused Michelin kitchen.

Next, Marco was looking for a new challenge, and Demetre kindly suggested he consider Hélène Darroze’s London restaurant. After a successful trial, he started working at Hélène’s two Michelin starred restaurant ‘Hélène Darroze at The Connaught’ in January 2014, joining the team. He rapidly climbed the culinary ranks, was promoted to Junior Sous Chef after just few months, then Sous Chef and became Head Chef in 2018.  In 2021, Marco was Executive Chef when Hélène Darroze at The Connaught was awarded three Michelin stars in the Michelin Guide Great Britain and Ireland.

Marco has been working 9 years alongside Hélène, mainly in London at The Connaught but also supporting Hélène on new openings like Hélène Darroze at Hotel Maria Cristina in San Sebastian (Spain) on 2017 where he was the Head chef for a 5 months pop up restaurant, on the reopening in 2019 of her main restaurant in Paris, Marsan awarded 2 Michelin stars in 2021, on the openings of her new restaurant Hélène Darroze a Villa la Coste in Provence in 2021 awarded 1 Michelin star, and supporting her in many other projects around the world.


Jules Cooking

In this episode Justine interviews Jules Wiringa as he shares about his favourite ingredients, what advice he has to impart for chefs today and a insight into the chef we all know and love as Jules Cooking. 

Ever since Jules was a little boy he wanted to become a chef, he always loved to cook and be creative with ingredients. Working in his Mother’s garden or helping his Father with cooking his signature pasta. At a young age he started working in small kitchens and at the age of fifteen he made his very first Jules Cooking video. In that same year Jules had his first experience in a Michelin star restaurant, Oud Sluis, at that time, the best restaurant in The Netherlands and awarded with three Michelin stars. He did a short internship for school, but from that day on Jules knew what he wanted to do for the rest of his life, cook. 

Since then Jules has worked at different high class restaurants: Restaurant Ron Blaauw**, Restaurant Moon, Restaurant Drac*, Restaurant La Rive* and restaurant De Bokkedoorns**. He has learnt a lot over the years and now I try to share this experience with everyone via his Jules Cooking YouTube channel, Instagram platform and more.



Sven Wassmer

In this episode Justine interviews Sven Wassmer as he shares about his passion for Swiss alpine cuisine, and getting his third Michelin star after the pandemic. 

Sven grew up in Frick, Aargau, and completed a chef’s apprenticeship at the Swissôtel in Basel between 2003 and 2006. He then gained experience in various top restaurants in Switzerland and neighbouring countries. As Chef Pâtisserie and Chef de Partie Garde Manger, he worked at Andreas Caminada’s Schloss Schauenstein restaurant in Fürstenau (three Michelin stars) from 2009 to 2010. He was then sous chef at the Viajante restaurant in London and at the Park Hotel Vitznau under Chef Nenad Mlinarevic.

At the end of 2014, he became head chef at Restaurant 7132 Silver at Hotel 7132 in Vals, which was awarded one Michelin star in 2016 and two Michelin stars in 2017. In 2018, Wassmer was guest chef at Restaurant Ikarus in Salzburg’s Hangar 7.

In 2019, Wassmer became Culinary Director at the Grand Resort Bad Ragaz. In this role, he designed and implemented the concept of the Memories and verve by sven restaurants.  On 1 July 2019, his signature restaurant Memories, which seats 30, opened at the Grand Resort Bad Ragaz, which was awarded its third Michelin star in 2022 as well as a green Michelin star. The restaurant verve by sven was awarded one Michelin star in 2021. Since 2017, Wassmer’s restaurants have each achieved 18 points in the Gault-Millau.

Wassmer describes his style as Swiss Alpine cuisine.


Andreas Caminada

In this episode Justine interviews Andreas Caminada as he shares about all he has created within his community and how people are at the heart of all that he does.

Andreas Caminada was born in Ilanz 1977 and is a Swiss chef and gastronomic entrepreneur. Since 2003, Caminada is leaseholder at Schloss Schauenstein in Fürstenau, Grison, which offers a fine dining restaurant as well as 9 guestrooms and suites. Caminada had been awarded with 3 Michelin stars and 19 Gault Millau points by the age of 34 in 2010. His restaurant at Schloss Schauenstein has been on the list of the World’s Best Restaurants since 2011 and on OAD’s Top100 since 2014.


James Knappett

In this episode Justine interviews Chef James Knappett as he shares about his incredibly inspiring journey, working with some of the world’s best chefs.

James Knappett is chef patron and co-founder of Kitchen Table. Born in Soham, Cambridgeshire, James had an early interest in cooking and attended a Cambridgeshire catering college before moving to London and landing formative positions at the likes of Restaurant Gordon Ramsay, The Berkeley and The Ledbury. Following a number of fulfilling years in the hospitality industry in the city, he relocated to Rick Stein’s The Seafood Restaurant in Padstow for three years. In 2005 he ventured further afield to world-renowned restaurant, Thomas Keller’s Per Se in New York and then to the renowned Noma in Copenhagen. 

James and his wife, Sandia Chang, opened Kitchen Table in September 2012, which was awarded a Michelin star in 2014, followed by a coveted second Michelin star in 2018. Since opening 8 years ago, the restaurant has been celebrated for offering a dining experience that encourages full interaction with the chefs and showcases remarkable acts of kitchen theatre.


Pierre Koffmann

In this episode, Justine interviews the legend that is Chef Pierre Koffmann. Pierre is a 3-Michelin star chef with more than 55 years’ experience in the kitchen.

Pierre was born in Tarbes, in southwest France, to a family that had farmed for generations. His love of food came from the cooking of his mother and grandmother. It was simple fare, based on what they could buy from the local market or grow themselves. One of the greatest pleasures was sucking the juices from string that had been used to tie up meat for roasting.

From such simple pleasures, you might imagine that Pierre was almost born to cook. You’d be wrong. His first thought after being invited to leave school at the age of 14 was to join the SNCF national railway. He only opted for culinary college when he realized the holidays were longer.

Pierre had found his calling, and trained in restaurants across France, venturing as far as Strasbourg and learning the regional differences in cooking that were so pronounced in France at that time. He also crossed the border into Switzerland, working in Lausanne before deciding to set out to England to watch the England vs France rugby match in 1970. After that, he never left, though he says the food in the UK was shockingly bad.

He went to work at Le Gavroche under Michel and Albert Roux, rising to sous chef. The brothers then asked him to open the Waterside Inn, which (like Le Gavroche) went on to win three Michelin stars. Pierre left to open his own restaurant, La Tante Claire, in 1977, where he won three stars in his own right, serving a refined version of the rustic cooking of his youth. His most famous dish of stuffed pig’s trotter still appears on menus around the world.

His books include the classic “Memories of Gascony” and the James Beard Award-winning “Classic Koffmann.”

He retired in 2003 and was only persuaded to return to the stove when he was invited to open a two-week pop-up on the roof of Selfridges in 2009. Such was the demand, two weeks turned into two months. Pierre then went on to open Koffmann’s restaurant at The Berkeley hotel in 2010­. The original plan was for three years, though Pierre lasted for six, enjoying going into the kitchen each day as much as ever.

Pierre mentored a generation of chefs. Marco Pierre White, Gordon Ramsay, Jason Atherton, Tom Aikens and Tom Kitchin are among the Tante Claire alumni, while a younger generation, including Tiffany Lo in Hong Kong, graduated from Koffmann’s. This may be his greatest legacy, though he’ll remain best known for his most famous dish from La Tante Claire.

“I know what it’s going to say on my gravestone,” he says. “Pig’s trotter.”


Wolfgang Puck

In this episode Justine interviews the legend that is Wolfgang Puck as he shares about his 29 years of catering the Oscars and so much more. Wolfgang Puck is a name that is synonymous with the best of restaurant hospitality and the ultimate in all aspects of the culinary arts. The famed 2-Michelin star chef has built a brand encompassing three companies. Puck is also more widely known of late as the official chef catering for the Governors Ball, the Academy Award’s post-Oscars celebration, for over 20 years.

Puck began cooking as a child, at his mother’s side. She was a chef in the Austrian town where he was born, and with her encouragement, Wolfgang started his formal training at fourteen years of age. As a young chef he worked in some of France’s greatest restaurants, including Maxim’s in Paris, the Hotel de Paris in Monaco, and the Michelin 3-starred L’Oustau de Baumanière in Provence.

In 1975, Wolfgang went to Los Angeles and very quickly garnered the attention of the Hollywood elite as chef of Ma Maison in West Hollywood. His dynamic personality and culinary brilliance that bridged tradition and invention made Ma Maison a magnet for the rich and famous, with Wolfgang as the star attraction.

From Ma Maison, Wolfgang went on to create his first flagship restaurant, Spago, originally located in West Hollywood on the Sunset Strip. From its opening day in 1982, Spago was an instant success and culinary phenomenon. His early signature dishes, such as haute cuisine pizzas topped with smoked salmon and caviar, and Sonoma baby lamb with braised greens and rosemary, put him and Spago on the gourmet map, not just in Los Angeles but throughout the world. Puck has gone on to open a cult of hugely successful restaurants across the globe and in September 2011, Puck opened his first European venture, CUT in London at the new 45 Park Lane from The Dorchester Collection.

He is the only chef to have won the Outstanding Chef of the Year Award multiple times.


John Williams

In this episode Justine interviews the renowned Chef John Williams of The Ritz, Londonas he shares his advice for aspiring chefs and so many more pearls of wisdom.

Loved by our royal family, Williams joined The Ritz London as Executive Chef in 2004, bringing three decades of hospitality experience to the venerated kitchens of the legendary Piccadilly hotel. 

Taught by his mother to cook, Williams developed his passion for food at an early age, his culinary career began in 1974 with his first position as a Commis Chef in Otterburn. Young Williams soon started work at the Royal Garden Hotel in Kensington, later becoming their Chef de Cuisine in 1982. In 1986, Williams joined the distinguished Savoy Group of Hotels and Restaurants, during his 18-year tenure, Williams served as Premier Sous Chef at Claridge’s and Maître Chef des Cuisines at The Berkeley, before his move to head up Claridge’s kitchens as Maître Chefs des Cuisines in 1995. 

Williams is a man adorned with many awards, being appointed Executive Chairman of The Royal Academy of Culinary Arts in 2004 and awarded the Pierre Taittinger International Award and the Craft Guild of Chefs Award in 2000. In 2005, he became the first British Chef to be conferred with a CMA by the French Government. And in 2008, he received the ultimate accolade when he was awarded as MBE in the New Year’s Honour List by Her Majesty Queen Elizabeth II for his services to hospitality. He is the recipient of a Royal Warrant for Banqueting and Catering Services from His Royal Highness The Prince of Wales, making The Ritz the first and only hotel to receive this prestigious accolade. In 2013, Tatler awarded Williams with their Lifetime Achievement Award at their annual Restaurant Awards. 

A longstanding favourite with the Royal family, he catered for Her Majesty Queen Elizabeth’s 70th and 80th birthday banquets as well as several private dinners for the Royal family at The Ritz and state functions at Buckingham Palace. 

Williams is the Director of the Heptinstall Awards, a trust set up to support young Chefs gain experience oversees. In 2005, he coordinated a charity dinner for 500 people at Twickenham Stadium, bringing together 35 of the top Chefs in the UK, in support of the Help for Heroes charity and he has been a judge three times at the Entente Cordiale Dinner with Chef Michel Bourdin. 

Williams identifies his primary objective at The Ritz is to run the best hotel restaurant and the finest banqueting in Great Britain. “I have always had a great love of The Ritz and for its time-honoured traditions. The forward-thinking methods and beliefs of Escoffier, the friend and collaborator of our founder Cesar Ritz, have influenced my career significantly and it is a pleasure and an honour to be part of culinary history at this great hotel”. 


Rafael Cagali

In this episode Justine interviews the inspiring Two Michelin star chef of Da Terra, Rafael Cagali.

Originally from São Paulo in Brazil, Rafael started his career in London at the age of 21. Inspired by his Italian heritage, young Cagali then took to Italy to work under Chef Stefano Baiocco at A Villa Feltrinelli where he spent over 3 years. Later in another European excursion, he began growing his career after travelling to Spain to work for Chef Quique Dacosta and Martin Berasategui.

After returning to England, Cagali joined the team at famed restaurant The Fat Duck by Heston Blumenthal where he had an honourable stagiare position and after graduating took on the role of their Chef de Partie. From there, he went onto work with Simon Rogan at Fera at Claridges. Leading the Aulis in Fera, Rafael carried on there as head chef.

In January 2019, Rafael opened his first restaurant Da Terra in Bethnal Green, London. With Cagali as executive chef after only 8 months, and followed by hard work and dedication, Da Terra gained its first Michelin star. And just 1 year later, following a very eventful 2020, the restaurant was awarded their second star in the Michelin guide of 2021. Rafael Cagali’s experimental cuisine is inspired by the flavours of his origins and influences of his culinary experiences throughout his career.


Jack Cashmore

In this season finale episode, Justine interviews Chef Jack Cashmore as he shares all about the opening of his dream destination restaurant, The Chef’s Table at Blue Duck Station, New Zealand.

British chef Jack Cashmore began his career in kitchens at 13 years old. The infectious energy and buzz of the restaurant environment enthralled him and set him on a path with the desire of one day opening his own restaurant. That path lead him through some of the best kitchens in Europe, notably the two Michelin starred Restaurant Sat Bains in Nottingham, and In De Wulf in Belgium.

Several trips to New Zealand acquainted him with the magical and enchanting wild paradise that is Blue Duck Station. However, it wasn’t until after a 3-year stint as head chef at the critically acclaimed ANGLO in London, that he returned to Blue Duck Station in early 2018. Here, at the age of 27, he began developing and building The Chef’s Table at Blue Duck Station, New Zealand. Built from scratch, atop a remote mountain ridgeline, the intimate 10 seat restaurant opened in 2021.