Meet the culinary professionals who share their expertise and passion for raw cuisine
Executive Chef & Food Safety Expert
With over 15 years in Michelin-starred kitchens across France and New York, Chef Marie specializes in traditional French preparations and modern food safety protocols. She leads our food safety content and classic recipe development.
Master Sushi Chef & Seafood Specialist
A third-generation sushi master from Tokyo, Chef Takeshi brings 25 years of expertise in raw fish preparation. He oversees all seafood content and ensures authenticity in our Japanese-inspired preparations.
Plant-Based Innovation Chef
Pioneer in plant-based fine dining, Chef Isabella transforms vegetables into stunning raw preparations. Her innovative approach has earned recognition from the James Beard Foundation for advancing vegan cuisine.
Nordic Cuisine Expert & Forager
From Stockholm's renowned Noma alumni, Chef Marcus brings Nordic innovation to raw preparations. His expertise in foraging and fermentation adds unique dimensions to contemporary tartare.
Food Scientist & Nutrition Expert
Dr. Chen combines culinary arts with food science, bringing evidence-based approaches to raw cuisine. Her research on protein structures and food safety protocols ensures our content meets the highest scientific standards.
Master Butcher & Meat Expert
Fourth-generation French butcher and chef, Pierre brings unparalleled expertise in meat selection and preparation. His family's 120-year legacy in Paris provides authentic insights into traditional tartare preparation.
Our distinguished advisory board ensures the highest standards of culinary excellence and authenticity
Honorary Chairman
Master Chef & Author
3-Michelin Star Chef
Innovation Advisor
Food Science Author
Technical Advisor
Meilleur Ouvrier de France
French Cuisine Expert
Are you a culinary professional passionate about raw cuisine? We're always looking for expert contributors to share their knowledge and recipes.
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