June 20th to 29th Restaurante AnfiteatroPortas do Mar, Ponta Delgada

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Welcome to 10 Fest Azores 2013 – 10 days, 10 chefs!

This year is the second edition of the festival, which aims to give gastronomy a bigger importance for tourism in the Azores, highlighting our products and flavors with a contemporary approach.

Tasting the Azores in 10 extraordinary dinners prepared by excellent professionals will certainly be a unique experience.

For the School it will be another enthusiastic event, in which all the students and collaborators will give their best to achieve success, taking also advantage of this enriching experience to their own professional development.

The EFTH has now become a reference in the education of a new generation, based on solid teaching methods combining theory and practice at Anfiteatro Restaurant/Lounge, the school’s training facility. It is also distinguished by the strong effort to offer short term courses for continuing development of professionals, bringing to the Azores a unique dynamic, with thousands of hours in a broad range of areas for the whole industry taught by some of the best professionals nationwide. The School is also frequently invited to facilitate workshops, consultancy programs and gastronomic events all over the archipelago, assuming its regional role.

Nowadays the School is a strategic partner to promoting the Azores through gastronomy, being part of different projects in the mainland Portugal and abroad, giving the Azores the benefits of the school’s national and international partnerships established over the past number of years.

The School aims to continue to lead a movement to bring a modern approach to the Azorean gastronomy, motivating companies, professionals and youth for innovation.

The 10 Fest Azores 2013 – 10 days, 10 chefs will live strong in the memory of all of those who have the opportunity to visit Anfiteatro Restaurant.

During 10 days, 10 chefs will prepare 10 different dinners.

Once more, it will be an honor for the EFTH to gather, in the same place, and in a short period of time, distinguished national and international chefs, sommeliers and barmen.

Thank you to all the School employees, who during the paste number of years have been working hard to turn this project into a showcase for the Azorean tourism.

Thank you to all our friends that join us in this event.

Thank you to our sponsors and partners.

10 Fest Azores 2013 - 10 days, 10 chefs. To taste and enjoy!

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Reservations: 296 206 150/5 · eventosanfiteatro@mail.telepac.ptfacebook.com/EFTH.Anfiteatro · tasteazores.com · efth.com.pt · visitazores.com

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JUNE 20THDavid Faure(FR)

Restaurant Aphrodite ( Michelin), Nice

JUNE 21STPaulo Morais & Anna Lins(PT)

Restaurant Umai, Lisbon

JUNE 22NDChefs EFTH & Açores(PT)

Sommelier Manuel Moreira(PT)

Restaurant G Spot Gastronomia, Sintra

JUNE 23RDRay McCue(USA)

Johnson & Wales University, ProvidenceBarman Gustavo Maya(PT)

Escola Hotelaria e Turismo Douro/Lamego

JUNE 24THNicolai Mentzler(DK)

Worth/Mentzler Company, Copenhagen JUNE 25THDalila & Renato Cunha(PT)

Restaurant Ferrugem, Vila Nova de Famalicão

JUNE 26THAndré Magalhães(PT)

Restaurant Taberna da Rua das Flores, Lisbon

JUNE 27THAndy de Brouwer & Nico Corbesier(BE)

Restaurant Les Eleveurs, Halle JUNE 28THSusana Felicidade(PT)

Restaurant Pharmácia, Taberna and Petiscaria Ideal, LisbonBarman Luís Domingos(PT)

Black Pepper & Basil, Lisbon JUNE 29THVítor Matos(PT)

Hotel Casa da Calçada ( Michelin), AmaranteSommelier Rodolfo Tristão(PT)

Restaurant 1300 Taberna Lx Factory, Lisboa JUNE 20TH TO 29THMitch Stamm(USA)

Special Guest 10 Fest Bakery ChefJohnson & Wales University, Providence

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David Faure(FR)

Restaurant Aphrodite ( Michelin), NiceJune 20th

From a small village in central France, David Faure, 40 is a chef with an unusual career. Pastry chef at 19, head chef at age 23, he worked for 7 years within the biggest Parisian restaurants with the most famous French star chefs. Fifteen years ago, his life took him to the Riviera, in the South of France. There, between land, vineyards, mountains and pastures, he found a new inspiration while staying true to its identity and its roots. He created a network of small local producers, which now has lead him to become a reference for the cuisine of Nice.

The way he cooks takes on another dimension in the past ten years, since he opened for the first time a book of the famous French physic- chemist Hervé Thisse, and was driven by a craving to understand the science of reactions and transformations of food. As a result of this he became more aware that academic cooking has its limits, and equipped with this new scientific knowledge he developed a more intellectual, thoughtful way of cooking. This in turn allowed him to combine technique and science in the service of quality and creativity. Since 2011 he has works with his wife all over the world. They have created cooking shows in Japan for the Ritz Carlton Osaka, for an event in Casablanca, Morocco, with Jennifer Lopez and the Royal Family, … etc…

Passionate and innovative, he demonstrates great talent, boldness with ease. He consistently uses traditional products to create theamed seasonal menus. His dishes catch the eye, touch the heart and soul, tell a story, an experience, bring us back to childhood, before we tickle the taste buds finally proving to critics that molecular gastronomy combining tradition and modernity can be used to sublimate and to showcase local products that he cherishes.

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A GRAVAÇÃO AUTOMÁTICA DA IRISMUDOU A VIDA DOS PORTUGUESES.

“DESDE QUE VIAJO NO TEMPO BRINCO MAIS COM OS MEUS FILHOS.”

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Paulo Morais(PT) Anna Lins(PT)

Restaurant Umai, LisbonJune 21st

Graduated at Lisbon Hotel and Tourism School, Paulo worked in many Japonese restaurants, as Furusato (Estoril), Midori (Hotel Penha Longa), Bica do Sapato (Lisbon) and recently in QB Essence project.

Consultant and author of the menu of Gòshó restaurante (Oporto), Paulo Morais has almost 20 years of experience in Asian cuisine. He attended many courses and internships in Japan and world great restaurants as Nobu (chef Nobu Matsuhisa).

Today he teaches Asian cuisine at Estoril Hotel and Tourism School. The new Umai Restaurant is a result of his partenship with chef Anna Lins, a project that reflects their influences, creating a Signature Cuisine based on Asian inspiration.

Anna graduated at Estoril Hotel and Tourism School, and is passionate about Asian Cuisine since an internship she did at Penha Longa Hotel. She worked in different restaurants as Tsuru (Quinta do Lago) and Bica do Sapato, but QB Essence, her first own project, which she dedicated the past four years, being responsible for cooking classes, catering services and all the restaurant concept. Since 2008 Anna teaches Asian and Vegetarian cuisine at Estoril Hotel and Tourism School. At Umai restaurant she marks all the experience and knowledge, introducing a new concept, with menus inspired from Street Food of Asia.

Paulo Morais

Anna Lins

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Chefs EFTH & Açores(PT)

June 22nd

Born in São Miguel island, he graduated in 2004 at Escola Superior de Hotelaria e Turismo do Estoril. Since then he looked for gastronomic influences in various countries such as France, England, Luxemburg, Canada and Russia. He worked with many great chefs, such as Alberto Chicote (Nodo, Madrid) and Hervé Pronzato (Danai Beach Resort, Greece). Since 2011, he is working as a chef/instructor at EFTH.

Born in S. Miguel, graduated at EFTH in 2003. Started working at “A Colmeia” Restaurant with chef Joao Rieff. During her career Guiomar had the opportunity to work with Chef Miguel Castro e Silva. In 2004 she accepted the challenge to be the Chef at “A Colmeia” Restaurant. During all this years she always cares about continuing professional development through many internships and courses in the mainland aiming to give a modern approach to the Azorean gastronomy

Hugo Ferreira

Guiomar Correia

Nélia Amorim was always curious about culinary, with special interested about international cuisine such as Italian, Mexican, etc. Graduated in 1989 at Escola Profissional de Capelas, Nélia works since then at Hotel Caloura, in which she is the Chef since 2001. In the past years Nélia have been focused on her continuing development, participating in many courses for professionals at EFTH.

Nélia Amorim

Born in the mainland Portugal, he graduated, in 1996, at the Hotel and Tourism School of Oporto, where he also started his career, as instructor. Later on, he worked in several projects in the north of Portugal. In 2004, he worked in Macao, and one year later he came to S. Miguel to work as Chef at the Holiday Inn Hotel. In 2007 he embraced with great dedication the EFTH project, where he is now responsible for the Culinary area.

In 2001 he graduated in the Hotel and Tourism School of Setúbal, but his first “kitchen” experience was in 1998, at the Chateau Impney Hotel, Worcestershire, England. After working ten years in many hotels in Lisbon, namely Cascais Miragem and Le Meridien, he returned to his homeland, in 2010, to be part of the EFTH project as a chef/instructor.

Sandro Meireles

Pedro Oliveira

Chefs EFTH & Açores(PT)

June 22nd

In 2003 Vitor registers at EFTH, where his passion for culinary starts growing. During his course he participated in many events, such as the Azorean Weekend at Pousada dos Vinháticos, in Madeira island. After graduating, in 2006, he worked for few months at EFTH, at that time still at Hotel S. Pedro. Since 2007 Vitor works at Ala Bote restaurant.

Paulo’s first culinary memories are related to the AZAFAMA and the aromas of “bolos lêvedos” prepare by his mother. He passion about cooking grows and he registers at EFTH, which he represented at the Atlantic Tea Festival, in 2009, few months before graduating. After that, through EFTH, he travels to Walt Disney World, Florida, USA, for a 6 months internship program. Then, he returns to Furnas, his homeland, facing the challenge to create a menu for “Caldeiras & Vulcões” restaurant, as a chef and co-owner, which is open since 2011 summer.

Born in S. Miguel, Nuno was studying Civil Engineer at the University, but soon he noticed that something in a very different field was his destiny. Therefore, he gives up the course and dedicates passionately to culinary. He graduated in Culinary Arts/Pastry (post-high school diploma) at EFTH in 2010, and due to the collaboration between EFTH and Johnson & Wales University he had the opportunity to complement his education during some months in USA. Today Nuno works as cook and instructor at EFTH.

In 2007 João registers at EFTH, graduating in Culinary Arts/Pastry in 2010. Just few months after that, through EFTH, he travels to Walt Disney World, Florida, USA, for a 6 months internship program at Saratoga Springs Resort & Spa in the “The Turf Club Bar & Grill” restaurant, as a Chef de Partie. In 2011 João returns to S. Miguel island and worked for Hotel Camões. Today he works at “Colégio 27” restaurant, in Ponta Delgada.

Vítor Medeiros

Paulo Costa

Nuno Santos

João Carvalho

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Luís Works for Bensaude group since 1985, starting his career at Hotel São Pedro where he had his first job as Chef. During the growing years of the group, he developed an important role as chef/instructor for the opening of hotels in S. Miguel, Terceira, Faial islands and Lisbon. From 2009 until 2012 he was the Chef at Hotel Avenida and since the beginning of this year Luís is working as a Chef at the renewing project of the charismatic Terra Nostra Garden Hotel.

Luís Pedro

Manuel Moreira is one of the most influential Portuguese sommeliers. He has worked in such renowned places as Le Meridien Hotel, Spazio Evasione, Galeria Gemelli, Fortaleza do Guincho Hotel, Degusto and 100 Maneiras Restaurant. Currently he is developing various consulting projects.

From the numerous prizes he has been awarded, the following stand out: placed 2nd at “Best Sommelier of the World” (2008); “Sommelier of the Year 2003” by Revista de Vinhos; Prize “Reconnaissance” 2005, as “Sommelier of the Year”, by the International Academy of Gastronomy; and “Best Sommelier in Portugal 2009” by Wine Business International magazine.

He is a member of the Board of the Portuguese Association of Sommeliers and a regular jury member in many international wine competitions. He is a published author of his own wine guide and in Wine magazine, of which he is also a member of the wine tasting board.

He started his international career participating in seminars and workshops, and also teaching in other countries, namely in Brazil where he works for the company Wine Academy, owned by his colleague and friend José Santanita.

A few years ago, together with two young chefs, he opened a small restaurant, GSpot Gastronomia, in the beautiful and romantic village of Sintra.

Manuel Moreira(PT)

Restaurante G Spot Gastronomia, SintraJune 22nd

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Ray McCue is enthusiastic about culinary for a long time. To complement his education, he travels along Europe, passing by Castello Banfi Vineyard Estate Tuscany (Italy) and by the École Supérieure de Cuisine Française Ferrandi (Paris). He gets his certifications at the American Culinary Federation, Johnson & Wales University and the American Hotel & Lodging Educational Institute (USA).

Ray was awarded twice by the Vatel Club with de gold medal and 5 times by the Societée Culinaire Philanthropique. In 2012 is considered Rhode Island Chef of the Year by the American Culinary Federation.

Between 1999 and 2000 he performs functions as fellow-instructor and assists the planning and execution of several events at Johnson & Wales University. In 2002 he opens the 2 West Restaurant with the New American Cuisine concept. From 2004 to 2007 performs functions as Garde-Manger and Banquet Chef at the Ritz-Carlton Battery Park, New York. In 2007, returns to the College of Culinary Arts, Johnson & Wales University, as an assistant professor.

Ray McCue(USA)

Johnson & Wales University, ProvidenceJune 23rd

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Luís Domingos has worked in the industry since he was 16 years old. Two years later, he joined the Portuguese Air Force and, while working there, he completed two university degrees in the area of Design. Finally, to improve his professional skills, he took a Master’s Degree in Hotel Management.

In 2006, he started working with David Palethorpe at CINCO Lounge Bar, in Lisbon. Since then, his interest for the Bar Business increased every year, as he discovers a new and intense world of cocktails. Soon he became the Head Barman and, later on, the Bar manager.

In 2009, Luís and David decided that it was time to change the bar industry in Portugal, so they founded “Black Pepper and Basil”, which is provides a bar service for some of the most popular restaurants in Lisbon. It brings together the concept of haute cuisine and excellent bar service, in restaurants such as 100 Maneiras, Cantinho do Avillez, Belcanto, Pedro e o Lobo, Pharmácia, Faz Gostos and Paradigma.

Given his professional experience and education, Luís Domingos is dynamic, has many expertise and has a strong commitment, pride and enthusiasm for his work.

Gustavo Maya(PT)

EHT Douro/Lamego23 de junho

Gustavo Maya(PT)

EHT Douro/LamegoJune 23rd

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Gustavo Maya(PT)

EHT Douro/Lamego23 de junho

Nicolai Mentzler(DK)

Worth/Mentzler Company, CopenhagenJune 24th

Nicolai Mentzler graduated at Selandia Hotel & Restaurant School with the highest grades ever. He started his career working as a volunteer in several restaurants as King Hans (1 Michelin*), Restaurant Ensemble (2 Michelin* – now closed), Hotel Al Corte and Lieffroy Restaurant, trying to keep learning great technical skills and best practices and also to absorb some of the best influences for his own cuisine.

From 2006 to 2009, Nicolai worked at the restaurant Falsled Kro, Relais & Chateaux, considered the 17th best Scandinavian restaurant. From 2009 to 2010, he worked at Herman at Nimb Restaurant (1 Michelin star), considered the 7th best Scandinavian restaurant.

Since 2010 Nicolai is a business partner at Worth/Mentzler, which provides luxury catering for companies and private banquets, and also works as a consultant at Selandia Hotel & Restaurant School.

Nicolai has participated in several competitions and was considered Denmark Talent of the Year by the gastronomic Magazine, Smag & Behag, in 2008.

In 2007 was elected Regional champion for Danish apprentices, and won Kartoffelprisen. In 2008 won the best dessert at Kartoffelprisen. In 2010, he achieved fourth place at the competition Game Dish of the Year.

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Dalia Cunha(PT) Renato Cunha(PT)

Restaurant Ferrugem, Vila Nova de FamalicãoJune 25th

Dalila and Renato Cunha, married in 1998, they are both chefs and mentors of “Ferrugem” restaurante, in Vila Nova de Famalicão. Their hard work and dedication for spreading the word about this small project lead it to be a reference in gastronomy in Portugal, and lead them to win recognitions such as “Chef of the Year 2012” by Wine magazine and “Garfo de Ouro 2013” in Expresso magazine.

Dalila and Renato are constantly aware of the industry in Portugal and abroad, always looking for a wide training based on the traditional recipes and the gourmet cuisine.

Research, inspiration, deconstruction, intuition, sweat, passion, provocation and emotion are the condiments of their dishes they create. Highlighting the local products, in a Portuguese cuisine based on its roots, but simultaneously creative, innovative and with great technique.

In 2012 they marked many events in Guimarães, the European Cultural Capital of the Year, among them the opening ceremony dinner.

The menus created by Dalila and Renato for the five editions of the competition “Gastronomia e Vinho Verde”, were awarded with one silver and four gold diplomas, legitimating their role as embassadors of the Minho and Vinhos Verdes regional gastronomy. Cooks, oenophiles, gastronomes, teachers and creators they are both authors of the “pastel de bacalhau com nata”, a dish created two years ago and that today has an industrial production and is exported all over the world in a partnership with the renown brand “Pascoal”.

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André Magalhães started his academic education in Texas, followed by Cambridge University. From 1986 to 1988 he studied creative and argumentative writing and Swedish language.

For five years André was Chef at the prestigious restaurant “Clube dos Jornalistas”, in Lisbon. As a journalist he writes about gastronomy and wine and collaborates with different national and international magazines and newspapers.

André is member of the International Federation of Wine and Spirit Journalists and Writers, and international jury at wine and olive oil competitions. He graduated in Gastronomic Science and lectures the same Master at Faculdade de Ciências e Tecnologia/Instituto Superior de Agronomia.

To enrich his knowledge, André Magalhães attended trainings and seminars with renown chefs as Fausto Airoldi, Dave Pasternak, Bruno Goussault and scientists in the area of gastronomic science and molecular cuisine such as Paulina Mata and Hérvé This.

Currently he is the head-chef of “Taberna da Rua das Flores”, in Lisbon, at the moment one of most exciting gastronomy spots in the city.

Gatherer of wild products and seafood, André Magalhães defends sustainable products and rural life style. He is an active member of “Slow Food” as well as “Confraria dos Enófilos e Gastrónomos de Trás-os-Montes e Alto Douro”.

André Magalhães(PT)

Restaurant Taberna da Ruadas Flores, LisbonJune 26th

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Born in 1975 in Halle, nearby Brussels, Andy de Brouwer grew up playing at the wine cellar of his historical family restaurant (1897). As an adolescent he went to the hotel school where he was especially interested in culinary. However, after an internship at “Bruneau”, a 3 Michelin star restaurant, his passion lead him to continue wine studies.

Andy was considered Best Sommelier 2011 at the “Wine World Taster” competition. Today he runs his own restaurant (“Les Eleveurs”, in Halle), and wine business, writes the wine column for one of the main Belgian newspapers, “De Morgen”, and is a leading member of the “Belgian Sommeliers Guilde”.

Nico Corbesier was not an easy boy. Son of a patient mother and an artist, he inherited his father’s creativity. He didn’t graduate at a hotel school, being considered as a self-educated man, thanks to his grandmother. The garden became his favourite playfield and razing vegetables his passion. Due to his stubbornness he was able to be part of the team of different well-known Michelin star restaurants such as “Michel” and “Den Bijgaarde” at Groot-Bijgaarden, and “André D’Haese” in Brussels.

Today Nico is the right hand of the TV star Sofie Dumont the executive chef of the restaurant “Les Eleveurs”. Nico is a chef of a new generation that respects the classic cuisine and loves to work with local ingredients with regard for the product’s quality. Cooking vegetables, which he knows well, is his signature.

Andy de Brouwer

Nico Corbesier

Andy de Brouwer(BE) Nico Corbesier(BE)

Restaurant Les Eleveurs, HalleJune 27th

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Born at “Arrifana” beach, in Costa Vicentina, Susana first steps were at the restaurant of her grandmother, who was known for making the best fish stew in the area.

After graduating Law and practicing in Lisbon, she noticed that her passion for cooking and hosting friends was stronger than Law. Therefore, she quit her job and went back to Algarve, where she worked for 4 years at her family’s restaurant.

After consolidating the idea that cooking was her vocation, Susana opened her first restaurant in 2008 with her partner, Tânia Martins, in Lisbon. “Taberna Ideal” brought a new concept and inspiration to all other “tabernas”. With such success, Susana opened the “Petiscaria Ideal”, in 2010 and next “Pharmácia” restaurant in 2012. Now, Susana exclusively dedicates herself to management and creating menus.

In 2012 she was invited by the RTP1 channel to be jury of “Top Chef”, together with two Michelin star chefs, each one with a complete different path. She earned with this experience the recognition of the general public plus the knowledge exchange with other chefs, competitors and juries.

Susana aims to create flavor memories, promoting the dialogue over a gastronomic experience, valuing traditions, culture and products, trying to reflect the Portuguese soul.

Susana Felicidade(PT)

Restaurant Pharmácia, Taberna and Petiscaria Ideal, Lisbon

June 28th

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Luís Domingos has worked in the industry since he was 16 years old. Two years later, he joined the Portuguese Air Force and, while working there, he completed two university degrees in the area of Design. Finally, to improve his professional skills, he took a Master’s Degree in Hotel Management.

In 2006, he started working with David Palethorpe at CINCO Lounge Bar, in Lisbon. Since then, his interest for the Bar Business increased every year, as he discovers a new and intense world of cocktails. Soon he became the Head Barman and, later on, the Bar manager.

In 2009, Luís and David decided that it was time to change the bar industry in Portugal, so they founded “Black Pepper and Basil”, which is provides a bar service for some of the most popular restaurants in Lisbon. It brings together the concept of haute cuisine and excellent bar service, in restaurants such as 100 Maneiras, Cantinho do Avillez, Belcanto, Pedro e o Lobo, Pharmácia, Faz Gostos and Paradigma.

Given his professional experience and education, Luís Domingos is dynamic, has many expertise and has a strong commitment, pride and enthusiasm for his work.

Luís Domingos(PT)

Black Pepper & Basil, LisbonJune 28th

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Vitor Matos studied Culinary Arts and Pastry in Neuchâtel, Switzerland, where he had the privilege to learn from chef Francis Grandjean.

After graduating in 1995, he worked at “Restaurant des Jeunes Rives”, returning to Portugal at the end of the same year. In 1998 he had his first job as a Chef, at Estalagem Quinta do Paço, in Vila Real, and lately the Grande Hotel da Curia and the Grande Hotel das Caldas da Felgueira, until 2004.

In 2003, he won the Portuguese Chef of the Year, becoming a well known professional. In 2004 Vitor launches a new project with chef Luís Américo, creating a gourmet restaurant at Quinta do Pendão, in São Pedro do Sul. During that time he had the opportunity to “cook with senses”, discovering a new passion about aromatic herbs and edible flowers. This also gave him a greater appreciation for traditional cuisine and how it cannot be separated from senses and emotions.

In 2005, at the age of 28, he faced one of the biggest challenges of his career as a Chef at the Hotel Le Meridien Park Atlantic, in Oporto, which inspired and motivated him deeply.

The year 2010 brought many changes, and Vitor started leading the kitchen of Largo do Paço restaurant, at Casa da Calçada, Relais & Chateaux. It was a difficult change, but he was able to keep the Michelin star since then, to which he has added other recognitions as “Garfo D’Ouro”. In 2012 Vitor Matos won the award “Prix Chefs de l’Avenir ” by the “Académie Internacional de Gastronomie”, Paris.

Vítor Matos(PT)

Hotel Casa da Calçada ( Michelin), AmaranteJune 29th

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Rodolfo Tristão(PT)

Restaurant 1300 Taberna Lx Factory, LisbonJune 29th

Rodolfo Tristão, teaches Wine & Food Pairing at Escola Superior de Hotelaria e Turismo do Estoril. He is the sommelier at the restaurant 1300 Taberna, Lx Factory, and also the President of the Portuguese Sommeliers Association.

Rodolfo started his career more than 10 years ago at “Casa da Dízima” restaurant. At that time he was also responsible for Francisco Nunes Garcia wines. Lately he worked as sommelier at the “Club” restaurante with chef Henrique Mouro. In 2010 he took over the same functions at Quinta dos Frades restaurante with chef Chakall and Igor Martinho.

Graduated in Cookery and Food Production at Escola Superior de Hotelaria e Turismo do Estoril, he also has the Advanced diploma of Wine & Spirit Education Trust, London. Rodolfo did internships at some of the best restaurants in the world, such as El Celler Can Roca, Capital Hotel, The Vineyard and La Trompette.

Rodolfo participates regularly in wine tastings, working also as a consultant of restaurante and bar service in hotels and restaurants. He has a partnership with Maria João de Almeida for wine courses at Vinho.Tv. Rodolfo also teaches oenology and wine service in different hotel and tourism schools, including EFTH.

Vítor Matos(PT)

Hotel Casa da Calçada ( Michelin), AmaranteJune 29th

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Mitch Stamm starts his education in 1981 attending several schools in the United States of America and France, giving special attention to international pastry and baking.

He started his career in 1983 as a Bakery owner in Denver, and in 1990 he worked as a pastry executive chef at the Sun Valley Resort. In 1995, Stamm performs functions as a Bakery manager at the Atkinson’s Market and after that, pastry chef at Zingerman’s Bakehouse. Later on he returns to the Sun Valley Resort and from 2003 until the present, he works as an associate instructor at the college of Culinary Arts, Johnson & Wales University, Providence, Rhode Island.

In addition to his education, Mitch Stamm was for 7 times awarded with the gold medal by the Societée Philanthropique, New York Food Show. Won for 5 times the Research and Publishing Award, by Johnson & Wales University, and was considered by the Dessert Professional Magazine one of the Top Ten Bakers of the USA. In 2010 he went to the Book of Guinness Records as a team member for the world tallest bread sculpture. In 2011 he won the grand prize for his fantastic bread presentation at the New York Food Show. Beside that, he is frequently invited as a jury in many competitions. As part of the collaboration with Johnson & Wales University, Mitch Stamm has been teaching frequently at EFTH as a guest instructor.

Mitch Stamm(USA)

Special Guest 10 Fest Bakery ChefJohnson & Wales University, ProvidenceJune 20th to 29th

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