Chefs Gallery famous steamed sesame ‘piggy face’ buns.

Too cute & pretty to eat.

Miss & Mr Piggy Bun.

Enjoy your weekend!

www.instagram.com/missgeok/

Cierra los ojos, pide un deseo y … ¡sopla!

Frame for Macro Mondays, to get the size right, vegetables and other for Macro Mondays, one of the test shots and ideas for this theme

In order for a dish to be perfect, and before it came to fruition, you should never feel disappointed when your recipe doesn’t turn out quite the way you wanted it, because you might just have found another one of those classics..”

Read more at foodnchef.com/portfolio/matthieu-bonnier-chef-of-the-fren...

This traditional dish is given a south Italian treatment inspired by the picturesque coastal region of Salento. Savour the refreshing vibe of the southern Italian coast through the Salentino style pesto sauce made with crunchy walnut, fresh basil, sun dried tomatoes, tiger prawns and anchovies complemented perfectly with our light & soft home made roasted potato gnocchi.

This dish is done in the traditional Salentino style from the region of Salento from the south ofItaly where I was from. For me, this dish evokes the beautiful memories of the sea with the light and gnocchi, the anchovies and prawns and it captures the essence of this lovely coastal region.

See the RECIPE at blog.foodnchef.com/gnocchi-with-peato-salentino-and-tiger...

I am an Italian living in Hong Kong. It’s rather unusual, isn’t it? If there is a hero in funny cartoon, it would clearly be running around the bustling city of Chinatowns in search of pasta with meatballs and pizza with four cheeses.

See more at: foodnchef.com/portfolio/umberto-bombana-chef-of-the-8-%c2...

“In order for a dish to be perfect, and before it came to fruition, you should never feel disappointed when your recipe doesn’t turn out quite the way you wanted it, because you might just have found another one of those classics"

(c) Matthieu Bonnier, Chef of the Mira Dining French Window Brasserie and Bar for Food & Chef: foodnchef.com/portfolio/matthieu-bonnier-chef-of-the-fren...

About the Dish:

I have chosen this dish because at where I am from, mussels are big deal. It is very representative of what I like: simple genuine fresh product!! And also because it’ll be easy for people to recreate it at home. Just follow my recipe step by step…

See the recipe at: blog.foodnchef.com/les-moules-de-la-mere-bonnier.html

I caught up with a childhood friend last year who moved back to Greece. They took us to the most wonderful restaurant I have ever been to - somewhere in the mountains of Greece. The food argggghhh to die for, the wine just superb. This is one of my fave memories of that lovely feast.

Holiday Food Photography

This stunning wood-fired pizza oven is the heart of an authentic Neapolitan pizzeria, radiating warmth and tradition. The oven’s rounded, tiled exterior, adorned with golden mosaic lettering, is a signature of a handcrafted, high-temperature pizza oven designed for baking perfection. Inside, the glowing embers and roaring flames ensure that each pizza is cooked in seconds, achieving the ideal balance of crispy, charred crust and a soft, airy interior.

A pizzaiolo in a brown cap and mask works diligently, showcasing the art of traditional pizza-making, where skill, precision, and high-quality ingredients come together. The open-flame cooking method allows for the unmistakable leopard spotting on the dough—an essential feature of true Neapolitan-style pizza. The scene is alive with heat, craftsmanship, and culinary passion, making it a visual and sensory delight for pizza lovers.

In the foreground, a stack of white plates and a red-handled pizza tool sit atop a wooden counter, ready for service. A notebook filled with handwritten notes suggests menu planning, recipe adjustments, or even a chef’s journal, adding a personal, behind-the-scenes touch to the setting.

This inviting pizzeria environment reflects the deep-rooted Italian tradition of wood-fired cooking, where every pizza tells a story. Whether in Naples, Tokyo, or New York, a true forno a legna (wood-fired oven) remains the gold standard for pizza authenticity.

For those in search of the perfect slice, this image embodies the essence of old-world craftsmanship, modern culinary expertise, and the simple magic of a fire-kissed pizza.

Labor of love I have never studied, except for the fact that my grandmother and mother are excellent cooks – from them I learned the basis of Thai cuisine. Of course, all mothers and grandmothers cook tasty (do you say about yours otherwise?), but my grandmother works for the Thai Royal Palace and my mother is an excellent cook. So, the ability to cook well — it’s familial.

See more at: foodnchef.com/portfolio/trakool-yodsuk-aka-chef-korn-chef...

When I was a kid, I always tried to cook something to eat for my family. And my parents decided to send me to the culinary school. At first I resisted for a long time, but eventually realized that it could become a thing of my life. Now I absolutely don’t regret my choice and enjoying every day of stay in the kitchen.

See more at: foodnchef.com/portfolio/martin-prochazka-chef-of-the-u-tr...

I always liked a simple home kitchen, regardless of it was prepared by my mother or one of old women somewhere in Sonth Italy. I use recipes, where no more than three ingredients. Power is in simplicity. Original taste of dish is so saved only. Yet I like to enjoy and discover the different tints of taste in a meal. Each of them interesting, it is very important, to catch a necessary moment, to enjoy these

See more at: foodnchef.com/portfolio/tomas-kysela-chef-of-the-cukrkava...

I´m not the chef. I´m a modern-day witch :) Cooking is magic, isn’t it? I am fearless and creative cook. I invent, mix, make and serve ice-cream for everyone to enjoy. Being a chef is not just about preparing delicious foods. Cooking is the way we live, fragrances that we smell, the colours we prefer, making people happy.

See more at: foodnchef.com/portfolio/biljana-kebakoska-dimitrijevic-an...

I just love being bartender, or barmen, or barista! I feel like a fish in the water when I am in bar. I feel very privileged to do my job, because it is probably one of the greatest professions in the world! I didn’t have a proper plan to become the greatest bartender ever, I just did and still do what I can do best and what I love to do best.

See more at Food & Chef: foodnchef.com/portfolio/iryna-mashykhina-chief-bartender-...

My journey was quite long — I started my career at age 17 and opened my own restaurant in 33 years. It’s just the job, which seeks to find every person in this world. You know, I could turn off this road not once, but I didn’t. So it’s exactly love.

See more at: foodnchef.com/portfolio/lai-yau-tim-chef-of-the-tims-kitchen

It all started not from an empty place. In culinary, I had a terrific foundation and stone wall behind shoulders. My parents managed a very successful restaurant in our small town. I can say, that I grew up in the restaurant business. Antonella and I, my elder sister, helped our parents while being young madcaps.

See more at: foodnchef.com/portfolio/tony-rosetti-chef-of-the-noti-res...

I don’t have a favorite dish and favorite food. It all depends on from the moment «when», «where», «who».

It happens that for me enough a good sandwich, and sometimes, I want only terrific skilful dish.

But most of all, I strike with buns of puff pastry. What would you don’t do with them ,they always delicious.

See more at: foodnchef.com/portfolio/jordi-cruz-mas-chef-of-the-abac-r...

When I was 20 I started to dream about my own restaurant with the real old traditional polish cuisine. I had photocopies of old polish cookbook (it was written in 17-th century) In this book you can find really unbelievable recipes. This style of cooking was my inspiration.

See more at: foodnchef.com/portfolio/beata-parczala-chef-of-by-the-fir...

I can advise you one thing: get in food not just means to satisfy the desire to be satiated, but also fun! Like the food — one of the most simple and accessible entertainment in this world. Glass of wine and your favorite delicacy could work wonders. And when to you it becomes a little simple gastronomic delights — I’ll always be glad to see you in his restaurant!

See more at: foodnchef.com/portfolio/jordi-joan-chef-of-the-ca-lisidre

You should know that to be a chef — it’s damn not simple. To kindle sparklers on New Year,to steal baby’s cookies out of the fireplace at Christmas, to hug girl on Valentine’s Day and hope for a kiss? I had to sacrifice these things. When you’re young, everybody go for a walk late, and you need to work. And you have to work a lot, it’s not an office from 9 to 6.

See more at: foodnchef.com/portfolio/stefano-rossi-chef-of-the-assaggi...

I am easy to satisfy. I am happy with a simple meal. However I do like to try different types of cuisine and cooking styles and methods as this helps to open my mind and become more creative. For inspiration, I like to try all types of cuisine.

Read more: foodnchef.com/portfolio/lau-yiu-fai-michelin-starred-exec...

I have been working as a Chef for more than 40 years old. The whole life journey has been very interesting. However,Beijing,China, my first job as Executive Chef at China World Hotel at the age of 28 years old in charge of 21 restaurants and managing a team of 450 staff was the highlight for me.

See more at: foodnchef.com/portfolio/harlan-goldstein-chef-of-the-gold...

Since childhood, I absorbed the culinary arts from my mother and grandmother, who perfectly cooked and handed over me a huge experience in cooking and in the choice of quality products. And my father was a real foodie and with him I visited the best restaurants in France.

See more at: foodnchef.com/portfolio/romain-fornell-chef-of-the-caelis...

I like to read and if I have enough time I like to play billiards, table tennis. I also try to spend as much time as possible with my family.

I wish, there were no hungry people on the Earth.

Read more: foodnchef.com/portfolio/murat-abay-chef-of-olive-restaurant

I learned to cook when I married. Prior to that it was not necessary, my mom was cooking. The village is easy. Each has his own business. When I lived with my parents, there was no need to cook. Then, with the appearance of my children, I learned.

Read more: foodnchef.com/portfolio/maria-ilinichna-fomina-my-grandmo...