Privé Chefs bij u in de buurt voor Foodtrucks

I’m Chef Kostas Magoulas.a world-traveling, Michelin-trained professional and licensed F&B manager who’s been sprinkling culinary magic across hq kitchens, luxury yachts, and elegant hotels. I approach cooking as an art form, where every flavor, texture, and plate composition is curated to create unforgettable moments. I learned my craft in the finest kitchens and humble local homes alike, absorbing traditions and techniques firsthand. **What sets me apart?** I meticulously design bespoke private dining experiences:from personalized menu design and ingredient sourcing to creative plating and flawless execution,ensuring every meal tells a unique story. One of my signature dishes that guests rave about is my take on traditional Greek moussaka,layered, soulful, and bursting with authentic Mediterranean flavors. My cooking secret? I listen to the seasons, honor each ingredient, and let the dialogue between nature, guests, and the plate guide the culinary journey.

**Born on June 3, 1984 in Montpellier**, I am a dedicated disciple of the Pourcel Brothers. From an early age, I climbed the ranks to become one of the most recognized pastry chefs of my generation. After three years of apprenticeship at Jardin des Sens, I was promoted to Pastry Sous-Chef at La Compagnie des Comptoirs-Effet Mer in La Grande-Motte in 2003. At the end of the summer season, I returned to Jardin des Sens as Sous-Chef Pastry Chef, where, from October 2003 to April 2004, I had the opportunity to accompany Michelin-starred chefs on international gastronomic promotions in Shanghai, Tokyo, London, Copenhagen, and Turin. My talent did not go unnoticed, and the Pourcel Brothers entrusted me with the task of teaching pastry courses at the Cuisine Workshop. In 2004, I also took on the responsibility of training chefs from the various Compagnies des Comptoirs and assisting them in developing dessert menus for restaurants in Montpellier, Avignon, and London. In 2009, driven by passion and boundless enthusiasm, I opened my own establishment to fully express my creativity. In 2010, I was honored with the title of **Best Young Talent of the Languedoc-Roussillon region** by Gault & Millau, and after only two years, my restaurant was listed in the Michelin Guide. My second restaurant opened in 2018. I aim to develop an innovative and dynamic culinary concept, combining my love for cooking with a desire to meet people and share unique moments. My goal is to offer a wide range of services tailored to events such as: * Baptisms * Baby showers * Birthdays * Weddings * Cooking classes * Private dinners * Summer events * And many more My approach is flexible and limitless, allowing every event to be customized according to client expectations. As part of this project, I personally designed and set up my own production kitchen to meet my precise requirements and ensure optimal quality. To maximize mobility and reach a wider audience, I also launched a **food truck**.

Begonnen als afwasser 30 jaar geleden en nu eigenaar van 2 foodtrucks en een favoriete chef voor artiestencatering in Nederland. Door mezelf op te werken heb ik mijn kookstijl ontwikkeld die bestaat uit mijn startpunt, de Franse keuken, waaraan ik mijn liefde voor zuidelijke gerechten zoals de Italiaanse, Spaanse en Mexicaanse keuken heb toegevoegd. Ik doe niet aan nouvelle cuisine of zoiets. Ik geloof erin dat de ingrediënten voor zichzelf moeten spreken, volle smaken en de beste producten maken de beste gerechten.

Experienced chef specializing in fish and seafood, known for crafting exquisite dishes with the freshest catch. Expert in a variety of culinary techniques, from grilling and poaching to innovative seafood presentations. Passionate about sustainable sourcing and delivering exceptional dining experiences.

I am an Executive Chef and Food & Beverage Manager with over ten years of experience in Italy and abroad. My culinary journey began in the pastry kitchen, where I eventually became Executive Pastry Chef in prestigious fine dining and Michelin-starred establishments. Over the years, I have had the privilege of working alongside internationally renowned chefs, embracing new cooking techniques and broadening my culinary vision. This path led me to become an Executive Chef Consultant for various establishments, and later a Private Chef for high-profile international clients. My cuisine moves between tradition and innovation. I am particularly passionate about exploring international cuisines and discovering new ingredients that are essential to the success of each dish. As a chef originally trained in pastry, my creations reflect a deep attention to detail and a constant search for harmony and balance. I place great importance on selecting high-quality, locally sourced ingredients, always guided by the seasons. My culinary philosophy emphasizes the full expression of raw ingredients, often favoring slow, low-temperature cooking techniques that preserve both nutritional value and flavor. This approach results in dishes that are tender, succulent, and naturally aromatic. Chef Antonio di Padova