Dilmah Tea

t-Radio recently had the privilege of meeting and speaking with Swedish chef, Jonas Lundren, a renowned master of the culinary arts, a former Bocuse d’Or winner and currently a judge of the Bocuse d’Or competitions around the world.

Chef Lundgen boasts over 15 years of experience in some of the most recognized restaurant kitchens from around the world, including the Square in London, Pierre Gagnaire in Paris, The French Laundry in Napa Valley California, Swissotel the Stamford in Singapore, and Bagatelle in Oslo as head chef for more than 3 years.

After more than 10 years abroad, he decided to completely focus on the Bocuse d’Or, widely regarded as the most prestigious competition for chefs, winning a Silver medal in 2009.

Between November 2011 and June 2014 he ran Restaurant Jonas and Jonas Food & Wine Bar in Stockholm, before moving on to work with the restaurant Yolo in Djursholm.

t-Radio recently had the privilege of meeting and speaking with Christophe Megel, a renowned Bocuse d’Or (Bokhuze door) French-born chef, currently based in Singapore.

Hailing from a family of chefs, it was only natural for Christophe to aspire towards Gastronomy and the culinary arts.

Beginning his career at the age of 14, beginning his apprenticeship with a Michelin-star rated restaurant known as ‘The Elite’. From there he worked under various senior chefs including 10 years under legendary French chef, Alain Ducasse.

Outside of France, he has worked at reputed restaurants around the world, before settling in Singapore, where he became the executive chefs of one of Singapore’s finest hotels, the Ritz-Carlton Millennia. Chef Megel left this prestigious job to become the CEO of At-Sunrice Global Chef Academy, as he wanted to give back to society. He then founded his own organization, Q Industries and Trade Pte Ltd, as he believes in providing aspiring young chefs with a solid educational and practical platform to prepare them for the demanding, but gratifying international world of professional culinary arts.

Belgian Michelin-Star Chef Roland DeBuyst , who hails from the suburbs of Brussels is highly celebrated and renowned in the world of Gastronomy.

After training at Ceria and starting his professional life in places like the well-known Radisson SAS Brussels in 1993, Chef Debuyst opened his own restaurant called the Orangeraie.

Known for being a tireless worker, he places great value on textures, which he uses to surprise his visitors’ taste buds. He is a keen competitor and won the prestigious Bocuse d’Argent in 1997. Chef Roland Debuyst and his wife Ayse have since been known for their joyful and tireless commitment alongside Belgian candidates at Bocuse d’Or events.

May 2005 saw him turn his traditional gastronomic restaurant Orangeraie into the contemporary cuisine serving 'Orange Food Fashion'; it was an immediate success. He followed this in 2007 by taking over the very beautiful Mariadal brasserie in Zaventem, and in 2011 the prestigious Michelin two-star restaurant, the Bijgaarden, which he turned into a luxury brasserie.

We recently had the privilege of meeting and speaking with Chef Roland DeBuyst at the Dilmah t-Lounge @ AIS, Colombo.

Chef Vindex Tengker, one of Indonesia’s finest gastronomy experts and renowned executive chefs, is currently Vice-President, Inflight Services at Garruda Indonesia Airlines and one of the judges of the widely-viewed Indonesian television show, Top Chef: Indonesia. He is also a talented guitarist and avid music lover.

The t-Radio team had an opportunity to chat with Chef Tengker at the Global Real High Tea Challenge held in July 2015

Chef Uwe Michel , who originally hails from Germany, has been at the forefront of the culinary revolution that has taken the United Arab Emirates by storm. Having worked in the Dubai for over 23 years having seen it transition from town with a handful of hotels to one of the world’s largest cities with some of the tallest hotels in the world.

He is currently the Director of Kitchens at the Radisson Blu Hotel, Dubai Deira Creek. In addition, Chef Uwe is the President of the Emirates Culinary Guild.

The t-Radio team had an opportunity to chat with Chef Uwe Michel at the Global Real High Tea Challenge held in July 2015

Tea Facts is a collection of snippets of key information and facts about the tea herb. The goal of this segment is to help you explore this glorious herb in depth and to enrich you on all you need to learn about tea.

Tea Facts is a collection of snippets of key information and facts about the tea herb. The goal of this segment is to help you explore this glorious herb in depth and to enrich you on all you need to learn about tea.

Tea Facts is a collection of snippets of key information and facts about the tea herb. The goal of this segment is to help you explore this glorious herb in depth and to enrich you on all you need to learn about tea.

Tea Facts is a collection of snippets of key information and facts about the tea herb. The goal of this segment is to help you explore this glorious herb in depth and to enrich you on all you need to learn about tea.

Tea Facts is a collection of snippets of key information and facts about the tea herb. The goal of this segment is to help you explore this glorious herb in depth and to enrich you on all you need to learn about tea.