The Competitors
The competitors
Christopher MILLIGAN Australia
Chris Milligan is a young chef based out of Melbourne, beginning his career at restaurants such as Vue de monde, Maha and Society Chris is currently a Chef de partie at the fine dining restaurant Maison Batard. With a hard earned focus on sustainability and the ability to give inimitable experiences Chris bases his passion and focus primarily from his father, Chef alike, with a rich competition and mentoring legacy drove Chris to follow in his father’s footsteps.
In addition to his current position at Maison Batard, Chris is a current member of the Australian National Junior Culinary Team which earned him and the team silver and bronze medals at the 2024 Culinary Olympics. A former Bocuse d’Or commis from 2022-2024 Chris got to represent Australia across Asia and Europe under head chef Dan Arnold.
Now, Chris has his eyes fiercely set on the 2026 World Cup and the 2028 Culinary Olympics, in which Chris will be a driving force for the Junior Culinary Team to gain greater international success and continue to grow the legacy of Team Australia.
Tom MOREAU Belgium
Chef propriétaire du restaurant la table de Jeanne
Restructuration de l’entreprise histoire sans faim pour transformer l’établissement en un lieu de gastronomie raisonnée.
Mai 2022 à Aout 2024
Chef propriétaire de Histoire sans faim
Création du restaurant bistronomique "Histoire sans Faim, épicerie fine et traiteur
JUIN 2020 À février 2022
Cuisinier
Chef de parti au restaurant gastronomique Quai n4 . Participation à l'ouverture du restaurant.
AOÛT 2019 - MARS 2020
Cuisinier
Sous chef du restaurant Vegan LOV McGill . Expérience m'ayant appris la gestion complète d'une cuisine ( brigade de 15 cuisiniers, gestion des commandes, mise en place de formations personnalisés, organisation approfondi sur le réseaux sociaux pour l'ensemble de la cuisine ,...)
MAI 2019 - AOÛT 2019
Cuisinier
Responsable des entrées au sein du restaurant de l'Hôtel belle plage de Matane ainsi que cuisinier à la boulangerie Toujours dimanche de Matane (remplacement du 1er au 31 Juillet
OCTOBRE 2018 - Mars 2019
Cuisinier
Cuisinier au restaurant étoilés Le Château du Mylord , en Belgique. Restaurant possédant 2 étoiles Michelin . Expérience très enrichissante qui a dû prendre fin pour mon retour au Canada .
MAI 2018 - SEPTEMBRE 2018
Cuisinier
Chef de parti à l'hôtel Belle Plage de Matane, Québec . Serveur en tant que remplaçant .
Leanna Claire ESTIS Bermuda
Erik Hansen Canada
Chaine Jeune Chef Des Rotisseurs, National: October 2024 - Calgary, CA
Chaine Jeune Chef Des Rotisseurs, Regional: June 2024 - Calgary, CA
National Skills Competences: June 2024 - Quebec, CA
Provincial Skills Competences: May 2024 - Edmonton, CA
Trophee Jean Rougie: January 2024 - Sarlat-La-Caneda, FR
Taste Canada, Cooks The Books: October 2023 - Toronto, CA
Hao HAN China
Esteban MONTERO VARGAS Costa Rica
Joel MANNINEN Finland
Dennis Schneider Germany
Personal Data
Name Dennis Schneider
Address Lehweg 7
D – 66540 Neunkirchen
Telephone/Mobile +49 1523 6780356
E-Mail dennisraphaelschneider@web.de
Date of Birth 26 March 2003
Nationality German
Education/ Academic
Qualification 2014-2021 Gymnasium am Steinwald (high school diploma)
Mar 2022 – Jul 2024 culinary education Victor’s Residenz Hotel, Deutsch-Französischer Garten (until Dec 2022);(since Jan 2023 – present) Seezeitlodge Hotel GmbH
Since Jul 2024 – Commis de Cuisine; Seezeitlodge Hotel GmbH
Viola Ajwang OCHIENG Kenya
Juan Jacobus FOURIE South Africa
Theoretical classes: • Stocks, soups and sauces • Cold food presentation • Fish and shellfish • Meat, poultry and offal • Vegetable, fruit • Grains and pulses • Hot and cold desserts, baked products • Catering operations, costs and menu planning • Wine appreciation Practical classes: 2.2.2 Qualification: Institution: Theoretical classes: Practical classes: • Stock take • Hot and cold desserts, baked products • Meat and offal • Fish and shellfish • Stocks, soups and sauces • Egg dishes • Poultry and game • Grains and pulses • Advanced knife skills • Cold food presentation • Vegetable, fruit • Healthier food and special needs dishes (City & Guilds) Diploma in Patisserie Principles (Distinction) CTIA (Chefs Training & Innovation Academy) • Food Safety & Safety at work • Cakes, Biscuits and Sponges • Paste & Pastry Products • Breads and Dough • Hot Desserts • Cold Desserts • Pastry Glossary • Pastry Décor • Cakes, Biscuits and Sponges • Paste & Pastry Products • Breads and Dough • Hot Desserts 5 • Cold Desserts
Qualification: Institution: Theoretical classes: (City & Guilds) Level 2 Diploma in Food Preparation and Cookery Supervision (Merit) CTIA (Chefs Training & Innovation Academy) • Conscience Cooking • Principles of Training and Coaching • Supervisor Responsibilities in Food Safety • Resource Management in Food Prep • How to Plan and Cost Menus • Global influences on Eating and Drinking • Supervise Food Production Operations • Computer skills
Filip LARSSON Sweden
Janis MÜLLER Switzerland
Luat ARAULLO United Arab Emirates
Emirates Flight Catering Commis II
Dubai, United Arab Emirates November 2022 – Present
Prepared a range of gourmet meals for Emirates Airlines First Class passengers in the first class lounge and was constantly serving A la Carte dishes to meet the needs of the travelers.
Produced an average of 200 salads and entrées for buffet per day and served varieties of dishes ranging from Mediterranean and International cuisine.
Maintained and observed safety and cleanliness while preparing food through proper sanitation and equipment handling in accordance with the company's quality and safety standards.
Roman NOURSE United States of America
