Meet The Chefs

We Inspire New Tastes!

Our skilled culinary team has its pulse on the latest food trends throughout the world. It is connected via Kitchencounters™, our new culinary digital network. Experienced in working with top chefs throughout the world, our culinary team taps into the newest tastes, flavors and textures to create a truly unique food experience. Our chefs use quality ingredients as well as the best spices, herbs, flavors and other key components from all over the world to create customized and truly unique seasoning systems.

Chef Mark Sobczak

Newly Weds Foods, Director of Culinary, Chicago, IL

    • Kendall College, Evanston, IL
    • Calling himself a “meathead,” Chef Mark “Sobby” is steeped in the old-school traditions of charcuterie, and modernizing those traditions for today’s foodservice
    • A wealth of knowledge of proteins, and an intangible passion for butchery and deli operations
    • A former inventory control specialist for the United States Air Force
    • Formerly the R&D manager and corporate chef, Vienna Beef, Chicago and Kraft Foodservice and Kraft Food Ingredients
    • Favorite dish to cook at home: pepper-encrusted beef brisket with sweet and spicy barbecue sauce
    See Mark's Favorite Recipe


    Pepper Encrusted BBQ Brisket

    Serves: 6 – 8

    1 Whole Brisket (3 – 5 pounds), uncooked
    ½ cup Sea Salt
    ¼ cup Black Pepper
    ¼ cup Crushed Red Pepper
    ¼ cup Sugar
    20 ounces BBQ Sauce

    • Rub: Combine all the dry seasonings and rub generously over the entire beef brisket.
    • Pre-Grill: Get the grill extremely HOT. Place the brisket on the grill and begin charring, turn the brisket over only after it has been blackened. For best results, char or blacken all 4 sides.
    • Wrap and Cook: Remove brisket and wrap in 2 layers of foil with no vent or way for juices to leak out. Place in an oven-safe pan with 2 cups of water in pan, in order to prevent scorching. Place into a pre-heated oven at 350° F for 2½ to 3½ hours, adjusting cook time depending on oven and/or size of the brisket.
    • Basting Sauce: Remove brisket from oven; unwrap from foil and save ALL the natural juices in the foil. Add the natural juices to the BBQ sauce, slice the brisket and serve.

    Note: For a less spicy BBQ Sauce, add less natural juices.

    Chef Claire Olsen

    Newly Weds Foods, Senior Corporate Chef, Chicago, IL

      • Kendall College, Evanston, IL
      • 14 years with Newly Weds Foods in R&D—an exciting field where no two days are the same, learning something new each day
      • Her first job out of culinary school was at a small, family-owned Italian restaurant- where she learned all of the “secret” family recipes
      • Experience in the catering business, front and back of the house
      • Learning how food is farmed and processed is her newfound passion
      • Some of her fondest memories as a child were spending time with her mom cooking, singing, dancing in the kitchen.
      See Claire's Favorite Recipe

      Honey Walnut Crusted Salmon

      Serves: 4

      4 (6 ounce) Salmon Fillets
      ½ cup Walnuts, chopped
      1 cup Panko Bread Crumbs
      1 tablespoon Honey
      1 tablespoon Flat Leaf Parsley, finely chopped
      1 tablespoon Lemon Zest
      To taste Salt and Pepper

      • In food processor, process walnuts, panko, lemon zest, parsley, and salt and pepper, using pulsing action until crumbly.
      • Brush tops of salmon fillets with honey. Divide crust mixture evenly among fillets; press onto honey.
      • Place salmon fillets on baking pan.
      • Bake at 350°F for about 15-20 minutes, or until salmon flakes with fork.

      Chef Jeff Basalik

      Newly Weds Foods, Senior Corporate Chef, Chicago, IL

        • 30 years in the hospitality industry
        • Held various positions including Line Cook, Banquet Chef, Garde Manger Chef, Baker and Corporate Chef for multi-unit chains and food manufacturers
        • Favorite food memories are learning to cook breakfast from his grandmother and preparing seafood & pasta dishes for Fest of Seven Fishes during Christmas
        • His passion for desserts has led to continuing education classes at CIA and French pastry schools
        • When not in the kitchen, you can find him on his bicycle. Chef Jeff has a love for being outside on the open roads or trails
        See Jeff's Favorite Recipe

        Seafood Pasta Salad

        Seafood Pasta Salad

        Serves: 4 – 6

        5 each Uncooked sea scallops
        Sea Salt and cracked black pepper to taste
        2 Tbsp. Olive oil, divided
        4 each Uncooked large shrimp, peeled, deveined
        2 cups Baby arugula
        2 cups Bow tie pasta, cooked, drained
        1/2 cup Creamy Caesar Dressing or Romesco sauce
        1/2 cup Grape tomatoes, cut in half
        1/2 cup Fresh mozzarella balls, cut in half
        1/2 cup Yellow peppers, roasted, cut into thin strips
        1/3 cup Sun-dried tomatoes, drained, sliced
        1/3 cup Red onions, thinly sliced, lightly sauteed
        1/4 cup Pitted kalamata olives, cut in half
        1/4 cup Italian parsley, chopped
        1/4 cup Fresh basil, chiffonade
        1-1/2 Tbsp. Thin garlic chips, lightly pan fried
        1/2 cup Shredded Parmesan or Pecorino Cheese

        • SEASON: scallops with salt and black pepper. Saute in 1/2 Tbsp. of the oil on medium-high heat 2 to 3 min. on each side or until opaque. Remove from skillet; cool. Meanwhile, season shrimp with salt and black pepper. Saute in a separate skillet in remaining 1/2 Tbsp. oil, about 2 to 3 min. on each side or until shrimp turn pink. Remove shrimp from skillet; cool. Use same pan to lightly pan fry garlic and saute onions. Use remaining 1 Tbsp. of oil.
        • CUT: scallops into half or quarters, then cut shrimp in half; place in large bowl. Add all remaining ingredients except cheese; toss to coat. Season with salt and black pepper; cover. Refrigerate up to 1 hour.

        For each serving:
        PLATE 1 cup of the salad; sprinkle with 1 Tbsp. cheese

        Note: Cooked scallops and shrimp can be stored in a tightly covered container in the refrigerator for up to 24 hours before being cut up and mixed with remaining ingredients as directed.

        Use any pasta or dressing/sauce you like. I often switch these two ingredients up to keep things interesting.

        Chef Jake Nolan

        Corporate Chef, Chicago, Illinois

          • Graduated in 2016 from the Culinary Institute of America, in Hyde Park NY, with a Bachelor’s Degree in Culinary Science.
          • Coming from Massachusetts, Jake loves cooking with fresh seafood, experiencing new flavors, and learning about different food cultures and techniques.
          •  He attributes his love for cooking and food to his grandmother and to his former Chef Instructors from his High School, which lead him to start working in local restaurants at the age of 14.
          • Former Culinary Development Chef Intern at Kerry Group in Beloit WI, as well as had many line cook jobs at numerous restaurants including working at Walt Disney’s Corral Reef Restaurant in Epcot.
          See Jake's Favorite Recipe


          3 oz. Extra Virgin Olive Oil
          About 4 oz. Salt Pork or Country Ham, minced
          1 Large Yellow Onion, Medium Diced
          3 Celery Stalks, Large Diced
          6 Small Yellow Potatoes, Cut into 1/4 inch rounds, skin on
          1 – 28 oz. can Small Diced Tomatoes
          16 oz. Bottle Clam Juice
          12 Jumbo Shrimp, Peeled, Deveined
          12 Large Sea Scallops
          4 – 3 oz. Cod Fillets
          1 lb. Mussels
          1 Baguette, Sliced
          1 Sprig Thyme
          1 Sprig Tarragon
          Crushed Red Peppers, as desired
          Salt & Pepper, to taste
          Celery Leaves, picked & washed, as garnish

          • Preheat your oven to 350 degrees, and bake the baguette slices until golden brown. Set aside
          • In a large rondo, add the olive oil and sauté the onions, potatoes, and salt pork until caramelized.
          • Add celery, diced tomatoes, Thyme, Tarragon, and clam juice to the pan and bring to a simmer. Cook on low heat until potatoes and celery are fork tender. Season the stew with salt, pepper, and crushed red pepper flakes.
          • One at a time, carefully place Cod filets, Mussels, Shrimp, and Scallops on top of the stew and cover with a lid for about 5 minutes, until the mussels have opened up and the fish fillets have begun to flake.
          • Serve in a large bowl, making sure every serving gets a little of everything. Serve with toasted baguette and garnish with Celery leaves.

          Chef Henry Sudira

          Mullins Food Products, Product Development Chef, Chicago, IL

            Nick Gibbs

            • Product Development Chef at Mullins Food Products (a subsidiary of Newly Weds Foods)
            • Kendall College, Chicago IL
            • B.S. Food Science, Dominican University, River Forest, IL
            • 5+ years of experience formulating and commercializing sauces and dressings
            • Wide understanding and appreciation for multiple cuisines and cultures
            • Experience in pantry, Garde Manger and Café at Four Season’s Hotel in Chicago and Sous Chef at a local Japanese restaurant
            • Extensive product development experience in protein applications
            • Likes to get creative and experiment in the kitchen with different seasonal ingredients for small groups, friends and family
            • Demonstrats a passion for cooking and sharing with friends and family
            • Enjoys staying active and participating in sports

            Chef John Bloch

            Newly Weds Foods, Sr. Corporate Chef, Horn Lake, MS

              Chef John Bloch

              • The Culinary Institute of America; Hyde Park, NY: AOS, Associates of Occupational Studies
              • University of Cincinnati; Cincinnati, OH: B.S., Culinary and Food Science
              • A forever student, driven by curiosity and etymology of food, it all began in my mother’s kitchen with brisket and evolved through the family catering/restaurant business, world travels, AmeriCorps, and culinary school
              • Extensive experience commercializing gold standard products (soups, sauces, dressings, proteins and side dishes) from bench top through production
              See John's Favorite Recipe

              Anfel Food Cake

              Angel Food Cake

              1 3/4 Cup Sugar, X-Fine
              1/4 tsp. Salt
              1 cup Cake Flour, sifted
              12 Egg Whites (room temperature)
              1/3 Cup Warm Water
              1/2 tsp. Almond Extract
              1 tsp Vanilla Extract
              1 1/2 tsp. Cream of Tartar

              • Preheat oven to 350F
              • Sift half of the sugar with salt and cake flour.
              • In a mixer with a whisk combine egg whites, vanilla and almond extract, and cream of tartar. whisk on medium for 2 minutes.
              • Add half of the sugar and whisk until stiff peaks.
              • Fold the sifted flour and sugar into the egg whites.
              • Gently spoon the mixture into an ungreased tube pan.
              • Bake for 35 minutes or until a cake tester comes out clean.
              • Cool upside down.

              Chef Nick Gibbs

              Newly Weds Foods, Corporate Chef, Springdale, AR

                Nick Gibbs

                • Johnson and Wales University, Denver Colorado
                • New to Newly Weds Foods and learning the ingredient business
                • Focused on retail and foodservice product development projects
                • Experience as a Sr. Executive chef with multi-unit upscale restaurant group
                • Line and Banquet cook positions with hospitality venues in Colorado and Hawaii
                • When not cooking professionally or at home, you can find Nick playing guitar, riding his bike or on the golf course

                Chef Kira Smith

                Senior Corporate Chef, Toronto, Canada

                  • George Brown College, Toronto, Culinary Arts
                  • University of Western Ontario, London, BA Sociology
                  • Red Seal Cook (RSE) and Patissier Certifications
                  • Over 25 years in the hospitality industry.
                  • Formerly Corporate Chef for Kraft Foodservice Canada, supporting sales, marketing, R&D, regional and national chains. Other positions include Chef de Partie, Pastry Chef, Test Kitchen Coordinator, and Business Development Chef – National Accounts.
                  • Avid reader, busy mom, wife and Scout leader, lover of life and laughter, always thinking about food and flavour.
                  • Super excited to be a part of the NWF team since 2019

                  Chef Hayden Williams

                  Newly Weds Foods, Executive Chef, New South Wales, Australia

                    Chef Hayden Williams

                    • Over 25 years hospitality experience
                    • NZTCB -Certificate in Professional Cookery
                    • NSW Chef for Unilever, Food Solutions Divisions
                    • 10 consecutive years as a Head Chef at several businesses
                    • Creates leading edge products and concepts
                    • Works closely with global partners in the QSR segment
                    View Chef Hayden Williams' Expert Video
                    See Hayden's Favorite Recipe


                    Seared Scallops with Smashed Avocado & Bacon Dust

                    Serves: 4

                    3 Bacon Rashers (Canadian Bacon)
                    1 teaspoon Coriander Seeds, toasted
                    2 Long Red Chilies, seeds removed
                    2 Avocados
                    ¼” Red Onion, finely chopped
                    1 Tomato, seeds removed, chopped
                    ½ bunch Coriander, leaves chopped
                    1 tablespoon Lime Juice, plus wedges to serve
                    1 tablespoon Olive Oil
                    12 Scallops without roe
                    4 Sourdough Bread Slices, toasted
                    Small Coriander leaves, to serve

                    • Preheat oven to 375° and line a tray with baking paper.
                    • Lay bacon on tray and bake for 15-20 minutes until crisp and quite dry.
                    • Transfer to a paper towel-lined plate and cool. Place bacon and coriander seeds in a small processor and process to a fine dust (alternatively, chop very finely).
                    • Thinly slice 1 chili and set aside to garnish, then finely chop remaining chili and place in a mortar or large bowl with avocado, onion, tomato, coriander leaves and lime juice.
                    • Mash with pestle or a fork until you have a coarse paste.
                    • Heat oil in a pan over high heat. Season scallops, then cook for 30 seconds on each side or until just opaque. Spread avocado mixture on toast. Top each with 3 scallops, then scatter with the bacon dust, sliced chili and herbs.
                    • Serve with lime wedges.

                    Chef Zhao

                    Newly Weds Foods, Executive Chef, China

                      Chef Zhao

                      • Jingsong Professional Culinary School
                      • Extensive background in Chinese, German and Western cooking
                      • Experience as a product development manager for multiple QSR concepts
                      • Specializing in Chinese, German, Italian and BBQ cuisine
                      • Impressive work as a team leader and executive chef in several hotels
                      See Chef Zhao's Favorite Recipe

                      Chef Zhoa Recipe

                      Chicken Breast in a Maple Lemon Sauce

                      Serves 4

                      4 (3-4-ounce) Chicken Breast Fillets
                      Salt and Pepper to taste
                      2 teaspoons juice squeezed from Fresh Ginger
                      Oil for frying
                      2 small Red Peppers
                      as needed Starch
                      1 ½ Lemons
                      ¾ cup Water
                      3 to 4 tablespoons Maple Syrup
                      2/3 teaspoon Salt
                      1 tablespoon Starch
                      3 tablespoons Water

                      • Cut the chicken breast fillets into bite-size pieces and season with salt, pepper and fresh ginger juice. Pat dry, coat with starch, and deep fry in oil heated to a moderate temperature.
                      • Cut the red peppers into bite-size pieces and deep fry briefly.
                      • Squeeze the lemons and set the juice aside. Remove the rind of the lemon and place it in a pan with ¾ cup of water. Simmer until the water has taken on the color and scent of the lemon. Remove the lemon rind.
                      • Add the lemon juice, maple syrup and salt to the water from (3) and bring to a boil. Dissolve the 1 tablespoon of starch in water and add to the pan. Once it has thickened, add the fried chicken and peppers to heat through. Pour the lemon sauce over the chicken and peppers and garnish with julienned lemon rind or julienned ginger as desired.

                      Chef Jeff Sun

                      Newly Weds Foods, Innovation Chef, China

                        • Shanghai YF vocational & polytechnic school
                        • 3 years’ experience in food industrial as an innovation chef, experience in pizza concept creation for many western brand chain restaurants.
                        • Over 10 years’ experience Chinese and western style hotel and restaurants
                        • Specializing in Italian and pizza cuisine
                        • Part of the Newly Weds Foods’s culinary team since 2019
                        See Chef Jeff Sun's Favorite Recipe

                        Bread Crumbs Pasta with Shrimp & Marinara Sauce

                        Pasta ingredients
                        Breadcrumbs 80 g
                        Eggs 2
                        Lemon zest crushed 4 grams
                        Parmesan cheese crushed 10g
                        Salt- a pinch of (on your taste)
                        Black pepper -a pinch of  (on your taste)

                        Pasta sauce ingredients
                        Chopped Garlic 5 grams
                        Chopped Shallots 5 grams
                        Olive oil 15 g
                        Shrimp peeled tail-on 4
                        Small tomatoes 2 (half-cut).
                        Ketchup 80g
                        White wine
                        Salt -a pinch of (on your taste)
                        Black pepper -a pinch of (on your taste)

                        • Mix and knead the pasta ingredients into balls and refrigerate with cling film for half an hour.
                        • Heat the pan, add olive oil until heat, then add chopped garlic and shallots, stir-fried until aroma come out, add shrimp and small tomatoes fried until the shrimp is color-changing, drizzle with white wine to add flavor.
                        • Add pre-made traditional Italian pasta sauce, seasoned with salt and black pepper, and add the boiled pasta soup to adjust thick or thin as your desire.
                        • Divided dough ball to smaller size ant use Manual Noodles Press Machine press the dough to noodle shape. Boiled in pasta pot to cook until it for 30 seconds.
                        • Take boiled pasta to stir fry pan fry with pasta sauce heated in a finished sauce pan, drizzle

                        Chef Giovasco Barlao

                        Newly Weds Foods, Product Innovation Chef, Thailand

                          Chef Zhao

                          • Apprenticed in the hotel industry at 16 in the Westin Philippine Plaza
                          • Formally trained at the Culinary Institute of America in Hyde Park, New York
                          • Work experience in various restaurants, hotels, training schools and food companies both in the US and Philippines
                          • Philippines cruising industry for 7 years as a recruiter, trainer and Chef for various global cruise brands
                          • Established a Culinary and Hospitality School in the Philippines in 2006 and opened 3 facilities during tenure as the VP and Head of Operations
                          • Opened and operated a commissary that currently supplies various local restaurants and convenience stores in the Philippines
                          • Explored the whole of Asia as an Innovation Chef for a leading sauce manufacturer servicing their global clients
                          • Now residing in Bangkok making each day more delicious in my position as Product Innovation Chef with Newly Weds Foods

                          Chef Adam Edwards

                          Senior Development Chef, Ossett, UK

                            • European experience in France learning classic French dishes
                            • Worked in an internationally acclaimed fish restaurant in Greece, alongside two top Swedish fish chefs
                            • Head chef at a Lincolnshire restaurant showcasing local produce using la plancha grill
                            • Experienced development chef working with fish and seafood, chicken, soups and sauces in ready meals, deli and added value
                            • Part of the Newly Weds Foods’s culinary team since 2018, working across a range of categories 


                            See Adam's Favorite Recipe

                            Classic Seabream Ceviche


                            corn-on-the-cob 1
                            olive oil
                            sea bream fillets 4 (fresh as possible), skin removed
                            spring onions 2, finely chopped
                            red chilli 1, finely sliced
                            avocado 1/2, peeled, stoned and chopped
                            coriander a bunch, chopped


                            limes 3, zested and juiced
                            ginger a thumb-sized piece, grated
                            garlic 1/2 small clove, crushed
                            dried red chilli flakes 1 tsp

                            Sweet Potato sauce

                            1 large sweet potato diced
                            1 medium onion diced
                            Half a red chilli seeds removed
                            ½ mango peeled and diced
                            500ml chicken stock
                            10g curry powder


                            • Put the sweet pot onion in a pan with a small amount of olive oil cook until soft
                            • Add chicken stock and boil for 5 minutes
                            • Add the blender and blend until smooth add water if needed( cocictancy of double cream)
                            • Seson to tatse
                            • Heat the grill to high. Brush the sweetcorn with 1 tbsp of olive oil and season well. Put on a baking tray and grill for 10-15 minutes, turning regularly until the corn is well charred.
                            • Remove the kernels by standing the cob on its end and carefully cutting down each side.
                            • Slice the sea bream into 2cm strips and put in a bowl.
                            • Whisk together all of the dressing ingredients with 3 tbsp of olive oil and some seasoning and pour over the fish.
                            • Leave to marinate for 20 minutes
                            • Add the sweet potato sauce to the bowl
                            • Arrange the fish on the sauce, scatter over the charred sweetcorn, spring onions, red chilli and avocado.
                            • Spoon over the dressing and scatter with coriander and queso fresco.

                            Chef Chris McGowan

                            Development Chef, Banbury, UK

                              • Trained at Kendall College, Kent, Red Seal qualified and Master Craftsman
                                recognised by the Craft Guild of Chefs
                              • Over 23 years’ expertise in food industry, leading brigades at Michelin and Rosette establishments across Europe, North America and Asia
                              • Lectured at the North West Culinary Institute of Vancouver
                              • Lead roles in branded restaurant sector in the UK, developing concepts and menus for casual, fine dining and high street restaurants
                              • Chef at an independent boarding school in Oxford
                              • Part of the Newly Weds Foods’s culinary team since 2016, working across a range of categories 
                              See Chris's Favorite Recipe

                              Grandmother’s Chicken Soup

                              For the Chicken
                              1 whole free-range chicken with skin-on best you can afford
                              6 or 7 medium carrots peeled and cut in half
                              2 large sweet onions peeled and cut in half
                              1/2 bunch dill washed
                              1 bunch parsley washed you can use the tops from the parsley root
                              3-4 parsley roots peeled and cut in half if large
                              3-4 stalks of Celery
                              1 tablespoon black peppercorns
                              Kosher Salt
                              A pinch of white pepper (to taste)
                              Fresh Nutmeg (to taste)

                              For the Matzo 
                              1 cup matzo meal
                              4 eggs
                              1 tsp baking powder
                              1/4 tsp salt
                              1/3 tsp pepper
                              3 tbsp. melted schmaltz or vegetable oil chicken fat
                              1 tsp minced fresh dill
                              2 tsp fresh minced parsley

                              Take time to wash out your chicken under cold running water this will help keep the stock clear in the end as it rids any impurities that have been missed during the initial preparation process.
                              Now place the Chicken in a suitably sized pot and cover it in fresh, cold water.
                              Bring it to a gentle simmer where there are tiny bubbles in the water but they don’t break the surface – you will notice the surface of the water will start collecting impurities, skim this off with a cold metal spoon and discard.
                              You will need to be vigilant and do this a few more times during the cook.
                              Lets move on to the vegetables.
                              Clean off the skins of the carrots but DON’T peel them, a good scrub with a veggie brush is all that’s needed and cut them in half, length ways.
                              Wash and peel the parsnip roots, cut them in half lengthways and reserve the parsley stems and leaves.
                              Clean and peel the onions and cut them in half and the celery

                              Now the chicken has had the first cook, Remove it from the pot and drain the stock allow this to sit for a few hours to cool and the fat to rise to the top.
                              Skin the impurities off. You can now pick through the chicken,  and cut into portions and add the vegetables into the pot.

                              This will now simmer for 2-3 more hours.

                              For the Matzo balls

                              Combine all the ingredients, we like a lot of green herbs in our recipe and mix well. Leave to stand for at least 45 minutes in the chiller or on the window sill. Bring a pot of well salted water to the boil and turn it down to a rolling simmer add the matzo balls to the pot and allow to poach the balls will poach for 30-45 minutes with a lid on, this will make sure they are really light and fluffy. We used dessert spoons, but an ice-cream baller is great to portion them.
                              Check the soup for seasoning we always had a dash of white pepper in ours as spice was a feature of Grandmas cookery.
                              Add a dash of vinegar and its ready to serve.
                              Always piping hot with 1 matzo ball on the top and a share of all the chicken and vegetables, occasionally we used to have leafy greens of beans added just before serving for added vegetables.

                              Chef Jamie Bosworth

                              Development Chef, Shirebrook, UK

                                • Trained at Castle College, Sheffield
                                • Over 25 years’ experience in the restaurant, catering and food industry
                                • Launched a string of successful restaurants, boasting food guide status, including recognition by the Michelin Guide
                                • Development chef experience in food to go, bakery, desserts and value added to name a few
                                • Based at Jigsaw Foods since 2012, sharing his culinary expertise, developing sauces, flavoured butters, melts and meal solutions 
                                See Jamie's Favorite Recipe



                                • 4 Sweet corn
                                • 200ml Double Cream
                                • 1 small Red pepper
                                • 1 clove Garlic
                                • 1 tsp Smoked Paprika
                                • ½ tsp Ground cumin
                                • Salt and Pepper
                                • ¼ red chilli


                                • Char corn, pop in oven for 6 mins at 200c
                                • Slice off the corn kernels into a sauce pan
                                • Add rest of ingredients, simmer, correct seasoning

                                Chef Varun Gulati

                                Corporate Chef, India

                                  • Bachelors in Hospitality and Hotel Administration, Institute of Hotel Management, New Dehli.
                                  • A specialist in organizing culinary experiences and providing food solutions.
                                  • 13 years of experience with hotels.
                                  • Chef De Cuisine with JW Marriot & the St. Regis.
                                  • Passionate about Cricket and Ping Pong.
                                  • Avid guitar player and singer.
                                  See Varun's Favourite Recipe

                                  Shredded Filo Wrapped Chicken, stuffed Edam Cheese, Sweet chili fig and Mango salsa, Edible Flora

                                  Chicken Mince                                                80 grams
                                  Eggs                                                                   1 Piece
                                  Oyster sauce                                                    10 Grams
                                  Coriander stem                                               5 Grams
                                  Chopped White Onion                                   5 Grams
                                  Chopped Elephant Garlic                              5 Grams
                                  Chopped Ginger                                              5 Grams
                                  Light soya                                                         6 Grams
                                  Sesame Oil                                                        3 Grams
                                  Edam Cheese cube                                          7 Grams
                                  Chopped purple figs                                       10 Grams
                                  Chopped Mango                                              10 Grams
                                  Chopped Dragon Fruit                                   10 Grams
                                  Sweet Chili Sauce                                            15 Grams
                                  Micro Beet root leaves                                   2 Sprigs
                                  Edible Viola Flower                                        1 Flower

                                  In a mixing bowl add minced chicken
                                  Mix salt and sugar.
                                  Add chopped onion, garlic and ginger.
                                  Add chopped coriander stem and mix well.
                                  Add light soy, oyster sauce and sesame oil.
                                  Mix the ingredients well.
                                  Rest the mix in a chiller for 5 minutes
                                  Roll the mixture into a small sausage.
                                  Stuff it with edam cheese cubes.
                                  Dip the above in an egg batter.
                                  Coat the above with shredded filo
                                  Rest the above in a chiller.
                                  In a bowl mix the chopped fruits.
                                  Add sweet chili sauce to the above
                                  Fry the filo rolled chicken
                                  Plate the fried chicken roll.
                                  Garnish with micro beet and viola flower