see the ebook

June 20th to 29th
Restaurante Anfiteatro
Portas do Mar, Ponta Delgada
02
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!
03
JUNE 20TH
David Faure(FR)
06
Restaurant Aphrodite ( Michelin), Nice
JUNE 21ST
Paulo Morais & Anna Lins(PT)
08
Restaurant Umai, Lisbon
JUNE 22ND
Chefs EFTH & Açores(PT)
Sommelier Manuel Moreira(PT)
10
12
Restaurant G Spot Gastronomia, Sintra
JUNE 23RD
Ray McCue(USA)
Johnson & Wales University, Providence
Barman Gustavo Maya(PT)
14
15
Escola Hotelaria e Turismo Douro/Lamego
JUNE 24TH
Nicolai Mentzler(DK)
17
Worth/Mentzler Company, Copenhagen
JUNE 25TH
Dalila & Renato Cunha(PT)
18
Restaurant Ferrugem, Vila Nova de Famalicão
JUNE 26TH
André Magalhães(PT)
20
Restaurant Taberna da Rua das Flores, Lisbon
JUNE 27TH
Andy de Brouwer & Nico Corbesier(BE)
21
Restaurant Les Eleveurs, Halle
JUNE 28TH
Susana Felicidade(PT)
Restaurant Pharmácia, Taberna and Petiscaria Ideal, Lisbon
Barman Luís Domingos(PT)
23
24
Black Pepper & Basil, Lisbon
JUNE 29TH
Vítor Matos(PT)
Hotel Casa da Calçada ( Michelin), Amarante
Sommelier Rodolfo Tristão(PT)
26
27
Restaurant 1300 Taberna Lx Factory, Lisboa
JUNE 20TH TO 29TH
Mitch Stamm(USA)
Special Guest 10 Fest Bakery Chef
Johnson & Wales University, Providence
Reservations: 296 206 150/5 · eventosanfiteatro@mail.telepac.pt
facebook.com/EFTH.Anfiteatro · tasteazores.com · efth.com.pt · visitazores.com
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05
David Faure(FR)
Restaurant Aphrodite ( Michelin), Nice
June 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.
06
zon-acores.pt
“DESDE QUE
VIAJO NO TEMPO
BRINCO MAIS COM
OS MEUS FILHOS.”
A GRAVAÇÃO AUTOMÁTICA DA IRIS
MUDOU A VIDA DOS PORTUGUESES.
Paulo Morais(PT)
Anna Lins(PT)
Restaurant Umai, Lisbon
June 21st
Paulo Morais
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 Lins
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.
08
09
Chefs EFTH & Açores
(PT)
June 22nd
Sandro Meireles
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.
Pedro Oliveira
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.
Hugo Ferreira
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.
Guiomar Correia
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
Nélia Amorim
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.
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Chefs EFTH & Açores
(PT)
June 22nd
Luís Pedro
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.
Vítor Medeiros
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 Costa
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.
Nuno Santos
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.
João Carvalho
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.
11
Manuel Moreira(PT)
Restaurante G Spot Gastronomia, Sintra
June 22nd
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.
12
13
Ray McCue(USA)
Johnson & Wales University, Providence
June 23rd
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.
14
Gustavo Maya(PT)
EHT Douro/Lamego
23June
de junho
23rd
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.
15
16
(PT)
Nicolai
Gustavo
Mentzler
Maya(DK)
Worth/Mentzler Company,
EHT Douro/Lamego
Copenhagen
23June
de junho
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.
17
Dalia Cunha(PT)
Renato Cunha(PT)
Restaurant Ferrugem, Vila Nova de Famalicão
June 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”.
18
19
André Magalhães(PT)
Restaurant Taberna da Rua
das Flores, Lisbon
June 26th
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”.
20
Andy de Brouwer(BE)
Nico Corbesier(BE)
Restaurant Les Eleveurs, Halle
June 27th
Andy de Brouwer
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
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 selfeducated 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.
21
22
Susana Felicidade(PT)
Restaurant Pharmácia, Taberna
and Petiscaria Ideal, Lisbon
June 28th
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.
23
Luís Domingos(PT)
Black Pepper & Basil, Lisbon
June 28th
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.
24
25
Vítor Matos(PT)
Hotel Casa da Calçada
( Michelin), Amarante
June 29th
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.
26
Rodolfo Tristão(PT)
Restaurant 1300 Taberna Lx Factory, Lisbon
June 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.
27
Mitch Stamm(USA)
Special Guest 10 Fest Bakery Chef
Johnson & Wales University, Providence
June 20th to 29th
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.
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