Chef Matthew J.G.
Since the initial humble beginnings Chef Matthew has been dedicated to creating this very network.
Chef Matthew has been in the culinary field for a mere 21 years. He has worked in numerous locations including; Australia, Austria, England, Malaysia, China and St Lucia.
Matthew’s first steps in the field of article writing began at the tender age of nineteen; whereby he contributed a weekly story for a local newspaper in coastal New South Wales, Australia.
Chef Shane’s culinary career is coming up to the quarter century mark, and his travel aspirations are in the process of catching up. In fact it has been said
that he was born with a knife in one hand and a passport in the other.
He has worked in a couple of interesting spots on globe, including his homelands
Australia and New Zealand, along with Dubai, Kazakhstan and most recently
Classically trained, he likes innovative contemporary cookery as well as getting into the really authentic regional cuisines.
He actually loves the journey as well as the destination, and gets a buzz out of
the whole travel experience from the airport onwards, especially photographing
and cataloguing food and culture from a ‘different perspective’.
Chef Shane has been on the “Blogging” team at chef 21 from the onset.
Joe Dunbar has helped hundreds of companies lower their food cost. He combines a
love of cost accounting with a passion for the food service industry. His
popular Food Cost Control blog is read by thousands each month. Joe partners
with many technology pros to bring state of the art food cost tracking systems
to his clients.
Chef Jean Keijdener
Also known as JK to people close to him. JK has been in the hospitality industry
since highschool. JK has lived and worked in five different continents and
traveled far beyond that number. This makes him a valuable contributor to the
A seasoned sushi chef with eleven and a half years of experience with Japanese
cuisines, Chef Daisuke has some knowledge to share as part of the team. This hit
anywhere Chef is multi-lingual. He can converse in 6 different languages which
makes him adaptable to a lot of different cultures and environment.
Chef Daisuke is currently working as a sushi chef in Japan.
A food scientist with a Master’s degree in Food Science. For nearly 30 years,
she has been developing food products for major food companies and restaurant
chains applying the science and art of food creation.
Suthira is a trilingual Spa and Wellness director. She is a team player who is
willing to travel overseas in order to use her skills and experience. Her
contributions to the blog is invaluable when it comes to spa and wellness
Blog with Us…
Would you like to contribute articles to the chef 21 blog?
If so, please email a brief introduction to
about you and your career thus far. In addition, send a sample article about a
subject of your choice.
I am looking forward to blogging with you.
Chef Matthew J.G.
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