WORLDCHEFS CONGRESS 2014 – SPEAKERS SPOTLIGHT
TAKING OVER THE STAGE
FREDERIC BAU
DILHAN FERNANDO
JOSEPH VIOLA
CHRISTOPHE MARGUIN
JOANNA OCHNIAK
Frederic Bau enjoys a worldwide reputation as one of the most respected French pastry chefs today. Soon after being honored with a prize for “The Best French Apprentice in 1983”, Frederic Bau was offered a position at Fauchon, Paris, where he encountered the talent and charisma of his mentor Pierre Hermé. This led Frederic Bau on a journey, from creating the Valrhona’s Ecole du Grand Chocolate, to holding a position of Valrhona’s creative manager. Frederic Bau has developed a unique concept of “measured indulgence”, a new vision of pastry that is both healthy and tasty.
Dilhan Fernando is the Director of the Dilmah School of Tea in Colombo (Sri Lanka). His desire to share the pleasure in tea with a new generation of tea drinkers saw the birth of the t-Series, an entirely contemporary approach to a traditional beverage. Dilhan also manages the humanitarian and environmental outcomes of Dilmah. These are his family’s commitment to implementing conservation, environmental education and promoting sustainability, while making a wide variety of irresistible teas.
Joseph Viola worked as a Chef Assistant at Les Prés d’Eugénie (3 Michelin stars) and as a Chef at Leon de Lyon (2 Michelin stars). He has become a proud holder of several distinguished honors such as ”The Best French Craftsman” and Master Chef of France. He also holds the role of the President of Bouchons Lyonnais and Vice Président and Treasurer of the Association Toques Blanches Lyonnaises. Chef Joseph is the owner of two authentic Bouchons –Lyonnais restaurants, Daniel & Denise and Daniel & Denise Saint-Jean.
Christophe Marguin is a worthy successor to a family of renowned chefs in the Lyon region. In his restaurant in the Dombes, near Lyon (France), he puts his own touches, revamping the local cuisine. He has cut his teeth in some of the highest ranked Michelin stars restaurants in France and beyond, and has scored multiple awards for his outstanding culinary achievements. From 1991 till today he is a proud owner of the Restaurant Marguin, which was founded in 1906 by Christophe’s ancestors. Today, thanks to the legacy created by Marguin’s family (four generations of chefs), the restaurant has become a hotel and one of the flagships of gastronomy in the Lyon region nowadays. At the same time, Chef Christophe has been very active and recognised in the consulting and restaurant development businesses.
Joanna Ochniak is the Chairman of the Worldchefs Women Leadership Forum. She is on a mission to encourage more women chefs to join the Forum. For this purpose, she has visited Croatia, Austria, Italy, Hungary, Germany, Serbia, Romania, where she has appointed members and presented about the Forum’s potential. Joanna Ochniak is also a member of the Polish Chefs and Pastry Chefs Association, President of the “Gastronomia na Obcasach” Foundation, and a special adviser and organizer, often involved in chefs professional trainings and education.
@ the Congress: Bau’s perspective on ‘Measured indulgence – Exploring even further’. Be prepared to rethink your approach to pastry, and take the first step to design the pastries of tomorrow!
@the Congress: How Dilmah continues to work towards fulfilling the mission that the founder, Mr Merill Fernando has made – to always be true to Ceylon tea. Find out how the Dilmah Tea family has continued their successful empire, and their contributions to the sustainability of the environment.
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@ the Congress: A true Lyonnaise feast brought by this chef duo, Joseph Viola and Christophe Marguin, who will show off their culinary skills in a cooking demonstration, focused on “The Bresse Poultry” and “Quenelle of Pike with Nantua Sauce.
@ the Congress: International female chefs delegates and role models will present their views on how the entire culinary industry can be strengthened through the partnership and teamwork of both men and women in the profession.