Nicolas Chatenier is a renowned observer of world cuisines. Over the past ten years he has worked with some of the world’s best chefs. He promotes their expertise through his agency Peacefulchef and his restaurant Table Ronde, which is located in the Marais in Paris
Patrizia Coggiola has worked as a journalist for almost fifteen years, as well as as a fashion and design editor for international magazines. She has authored and produced videos, and been the managing director of many editorial projects, both on- and offline.
A graduate in geography from the University of Lausanne, Diana Danko has been working as a freelance photographer and author since 2015. She prefers reporting techniques and shots in natural light. When not busy with her pen or camera, she likes taking time to drink tea, dance and smile at life.
A specialist in the history of luxury in modern times and in particular culinary arts and food culture through innovation, as well as consumption and transformation patterns. After 5 years as a high school teacher, Marc de Ferrière became a curator and archivist at the Musée de l’Orfèvrerie Bouilhet-Christofle silverware museum on which he wrote his thesis. A former lecturer in economic history at the University of Lille 3, since 2004, he has been a Professor at François-Rabelais University in Tours, where he specialises in the history of food.
Trained as a geographer, Stéphanie is intrigued by the sociological and cultural dimension of food. She works for the LargeNetwork press agency in Geneva.
Science graduate from the University of Lausanne and a graduate in nutrition from the University of Cambridge (GB), carried out research at the Nestlé Research Center in Lausanne (Switzerland); 21st International prize for modern food, on the theme of sports nutrition (1988); Prize for Sports Science from the President of the International Olympic Committee for his work on carnitine (1993). Expert in outdoor endurance sport.
