A passion for food and an entrepreneurial mindset bolstered Chef Shoubham Garg’s drive to join the culinary industry. At the age of 15, Shoubham started his culinary journey with a small catering operation in Mumbai. In only 10 months his venture scaled to three central kitchens across 23 institutional cafeterias, serving a cumulative over 6000 meals a day. He went on to pursue his passions at the Ottawa branch of the prestigious Le Cordon Bleu Paris Culinary School. After graduating from the Cordon Bleu, he opened a restaurant in Canada, scaled it to 2 locations and was rated 2nd amongst the Top 6 new entrants in the city’s restaurants.

Now back in India, he works as a Chef Consultant for some of the biggest Food and Beverage brands in India. As a Chef, he his orderly, efficient, zealous, and fervent in looking for new ideas and with every idea, he seeks to find the Indian foundation. He’s passionate about Indian cuisine, the history, traditions and exploring the country map to document plant based Indian ingredients from the vast and diverse Indian regions. He’s excited to welcome you into his kitchen so you can enjoy this culinary mecca together. Hang up the keys and get ready for a whole new way to enjoy some time in.

A 3rd generation of caterers, Chef Andres has been exposed to the food world since a very early age. Working his way from the dishpan to the back of the house, he realized his love of cooking, and at the age of 17 he decided to study in France at Lycée Hotelier Jean Baptiste Simeón-Chardin. After his studies, he returned back to Mexico and graduated from ICUM (the Culinary Institute of Mexico).

He’s had the opportunity to work with several of the best chefs in Mexico where he’s improved his skills with their mentorship.  In 2015, he joined the prestigious Gary Danko restaurant team in San Francisco where he worked managing a number of roles in the kitchen. He returned back to Mexico to open Cocina Colmillo, which offers pop up dinners, and restaurant consultation. He is thrilled to bring his kitchen into yours with his classes with The Chef & The Dish.

Chef Bendur (Ben, for short) is based in the beautiful region of San Sebastian, Spain. 

Ben has worked in the culinary arts in New York, London, Madrid and San Sebastian over the past 25 years and honed his skills working a variety of different restaurants.

After attending culinary school at El Txoko del Gourmet, in San Sebastian, he went on to have apprenticeships and training at different restaurants in the region-- Spainas Casa Nicolasa and Casa Urbano. After finishing cooking school, his innate curiosity led him to start travelling around the world to learn about different cultures and food traditions.

His first stop was London, England. London opened his mind to many diverse cooking influences from European to Asian cuisines.  He spent 5 years working in highly regarded restaurants and hotels, including Lauceston Place, Konditor&Cook and the Harrington Hall Hotel. His second stop was New York where he joined Ibuco NYC as a sous chef. 
After travelling and working abroad for seven years, he returned to San Sebastian, where he continued working in different restaurants until he became a partner and co-ower of Don Vito Cafe/Restaurant, an 80 seat popular spot in the heart of San Sebastian´s old town. Both Basque and Mediterranean food offerings on the menu.
Ben soon began teaching at San Sebastian Food Company a cooking school for tourists in San Sebastian. He quickly became head chef/head teacher and discovered a new passion meeting new people from all over the world and teaching them about Spanish food.
He now owns his own cooking experience, CHEFBENSANSEBASTIAN, that he runs with his wife Maria.
Cooking with Ben is an introduction to the Basque/Spanish culture of food. His  motivation is to share, enjoy and cook together will have you wanting to return for more. You will enjoy a wide variety of wholesome, ethically raised food. He sources the freshest ingredients of the season.  Now, he can't wait to go into your home to teach you about his beautiful Spanish traditions. Book a class with Ben, and learn all about San Sebastian and it's beautiful food traditions.

There is nothing Lucia loves more than her family, scuba diving, Peru, traveling, and of course cooking. Lucia's culinary journey started at the age of 12 (where she helped at the family restaurant), and since she has worked as a restaurant consultant, menu developer, customer service advisor, caterer and managed events for corporate clients and celebrities. Most recently, she acted as a consultant for a restaurant that landed on the prestigious “50 Best Restaurants of Latin America” list.

Graduate of Le Cordon Bleu in Lima, Lucia pursued her love of food, travel and cooking - she opened her own cooking class and experience company working in both Lima and Cusco city.  In addition to her long list of accolades, she has spent so much of her life travelling. With more than 50 countries under her belt, she’s visited 5 continents and has traveled more than 70% of her home country of Peru. During her travels, she seeks out the local traditions and food to understand the country’s culture and history.

Now she gives specialty gastronomic tours and experiences, consults restaurants and runs a business that offers private chef services. She can’t wait to bring a little Peru into your kitchen in her cooking classes with The Chef & The Dish.

Chef Carlotta Martinelli lives in the south of Italy in the town of Bari. She began cooking at a young age with her nonna and fell in love with the rich traditions of pasta-making on the streets of her historic town. Since then, she graduated top of her class from what's consider the world's most prestigious Italian culinary university - ALMA, the International School of Italian Cuisine located in Parma, Italy. 

This whiz-kid, went on to work for several Michelin Star chefs in Rimini, Padua, Milan, Rome, London - and her native region, Puglia. She was most recently responsible for all seafood at the famed Due Camini. After 4 years of working towards the prized Michelin Star, they won it in 2018. 

Carlotta believes food is a passport of which, you can travel the world. She's excited to bring you to her hometown of Bari, Italy in her cooking classes with The Chef & The Dish.

Ted Fondulas started his restaurant career at the age of five--frying baloney and cooking minute rice on the radiator! After these early years hanging out in the kitchens of his grandmother and restaurateur grandfather, Ted pursues a career in literature; and after trips to Europe wandering through some grand kitchens in France and Italy his interest in food is reignited.  He then works in hotels and restaurants in New York and California, eventually settling in New England as part of the back-to-the-land movement in the early seventies.

In 1982 Ted and his wife, Linda, open Hemingway’s Restaurant in Killington, Vermont which eventually receives critical acclaim. Chef Ted’s trailblazing dedication to using local ingredients paves the road for Vermont’s eventual farm to table movement. In addition to receiving Four-Star and Four-Diamond travel guide honors for many consecutive (a boat load of?) years, the Robert Mondavi Culinary Award of Excellence, is presented to Chef Ted who is among other culinary luminaries including Charlie Trotter, Thomas Keller, Todd English, and Daniel Boulud.

Chef Ted Fondulas now owns a new culinary experience in Vermont and we are excited to bring everyone an opportunity to learn how to cook with him in our own private cooking classes at The Chef & The Dish.

Asli, founder of Bodrum Cooking Class, is a former travel executive. She comes from a family of tutors her great grandfather was a physics teacher and her grandfather was a Professor in Economics, her father still teaches at the naval accademy and she herself was a part time teacher at a University in Istanbul, she says “teaching is in my genes.” As a child, she spent time in U.S. and Belgium due to her father's job. After returning to Turkey and a long career in Istanbul running a travel company and a hotel she changed her life to become a chef in Bodrum. An avid recipe and story collector from all parts of Turkey and abroad she has made a life for her and her husband in the gorgeous countryside of Bodrum, Turkey sharing her love of  Turkish Cuisine to the world as much as she can. She is the co-founder of SlowFood Bodrum convivium and is trying to save ancient recipes in the area with her fellow members.

Asli also does a cookery and life style program on a local TV channel every week. Her program focuses on local recipes, fresh ingredients and is trying to support local farmers by creating awareness. She has been on many TV shows all over the world including Shane Delia's Spice Journey in Australia, "WDR Wunderschön" in Germany,  Luxury List for CNBC World all feauturing Turkish Cuisine.  Skype Chef Asli into your home, and learn a whole new world of Mediterranean cuisine.

Chef Joy started her professional cooking career after high school to help finance her journalism degree. She began helping her family business, preparing traditional Thai breakfast and lunch for commuters at the nearby bus station. After only three years, she started her own food business - a noodle soup street food stall. 

Thailand is synonymous to street food - choices are enormous and competition is fierce. Only the stalls with the tastiest food survive, and hers thrived.  Soon her income surpassed what she ever could expect to earn as a journalist in Thailand. The choice was made. After a few years of hard work, Joy sold her food stall and decided to follow another passion of hers, travel.

After her travels to Nepal, the UK, and more - she returned to her homeland and began cooking again, including at a posh resort in Koh Tao and on a tourist yacht. After the birth of her first child, she decided it was time to begin her own venture, a cooking school, Thai Cooking with Joy. With her hundreds of 5-star reviews, the rest is now history. Now, she can't wait to video conference into your kitchen and teach you all about the incredible food of her country, in her private cooking classes with The Chef & The Dish.

Chef Aggie was born and raised in the Hungarian countryside until the age of 21 when she moved to Budapest to study. She graduated with a Bachelor degree in catering, restaurant and tourism. After graduating, she became a class instructor at a culinary school in Budapest where she discovered sharing her passion for food and stories with travellers. She decided to follow her dreams and open her own culinary experience - Culinary Hungary Home Cooking in the heart of gorgeous Budapest in 2011.

Agnes offers something different than a traditional cooking school. All events take place in her own home kitchen not a “fancy” commercial-style kitchen. She wants you to feel like you at home and that the dishes can be easily recreated.  She's now welcomed hundreds of travellers into her home.

Aggie believes in authentic cooking and comfort food. The majority of her recipes were learned from cooking with her parents, who taught her secrets of Hungarian Cuisine and Gastronomy. Many of recipes she teaches are family secrets and make part of my family’s heritage.

Chef Agnes loves to share the dishes and traditions of Hungary with others from around the world. She can't wait to bring Hungary into your home in her traditional Hungarian cooking classes with The Chef & The Dish.

Chef Renato was born and raised in Rio de Janeiro. He has a Bachelor degree in Biology, as well a MBA and a Masters in Biophysics all from UFRJ. He traveled all Brazil while working for the government for 12 years since  2001 and fell in love with the regional cuisinies of Brazil and the art of cooking.

He decided to pursue his passion for cooking at the esteemed Institute of Culinary Education, NYC, where he graduated from the Culinary Arts program. After, he worked at restaurants in Rio de Janeiro and travelled the country and abroad for culinary inspiration. He found it during his travels including his time in Spain, where he worked as a private chef. He eventually moved back to his home country, taking with him his love of Tapa. When arriving back to Brazil, he opened his own restaurants and culinary experience.

Now residing in Tiradentes – MG, one of the most influential culinary centers in the country, he owns and runs a restaurant serving typical local Brazilian food as well as an in-person cooking class.

His approach to cooking is: “Quality of the ingredients and simplicity on the techniques never goes wrong.”

Chef Renato loves to meet people, make new friends, share tips and tricks of the trade. Let's do it!

New Orleans native Chef Gason is a two-time James Beard Scholar. Chef Gason’s extraordinary culinary skills have taken him around the world to cook for those with the most discriminating tastes including the Francis Ford Coppola, the Kardashians, Dwayne ‘The Rock’ Johnson, Matthew McConaughey, Swiss Beats, Sinbad, Jairus Byrd, Paul Walker, Reggie Bush, and New Orleans Saints’ tight end, Ben Watson.

He’s been featured in Sports Illustrated, Business Insider, Readers Diegest, New Orleans Magazine, morning shows, and on the Food Network show, “Chopped”, making it all the way to the final round.  In 2017 and 2020 he was voted one of the "Best Chefs in Louisiana" by the American Culinary Federation, Louisiana Chapter.

His passion for food and his hometown comes out in the smallest details.  As Chef Gason says, "The state of being fully immersed into an activity is called ‘flow’.  Flow is my culinary code.”  And flow is what you'll learn from him, without a doubt.

Known as the NOLA Chef, his private chef and catering company, Full of Flavor, caters to two or two hundred and comes with rave reviews.  During your cooking class, his energy and giant spirit will pop out of your computer screen, and by the end, you’ll have a new friend, and some of the very best Creole food you’ve ever tasted.  He can’t wait to teach you how to cook New Orleans style during his classes with The Chef & The Dish.