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with over 27 years of experience working in kitchens around the world—from cafés and pizza & pasta concepts to BBQ, renowned hotels, Michelin-starred restaurants, luxury ski chalets, and super-yachts.
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''Course after course of culinary delectable delights, each one surpassing the other. My husband is no foodie, but even he lost himself in the spectrum of flavours put before us.''
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