The chefs' perspective

Be inspired by how four European top chefs use their favourite Siemens Home Appliances to combine explosive flavours and beautiful colours to create first-class dishes.

The chefs' perspective

Be inspired by how four European top chefs use their favourite Siemens Home Appliances to combine explosive flavours and beautiful colours to create first-class dishes.

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Sophia Rudolph

Head chef at Panama, Berlin

Sophia was born and bred in Berlin. As a teenager, she moved to France with her parents. It’s there where she entered the culinary world and studied under renowned chef Alain Ducasse among others. Back in Berlin, she quickly turned heads working as sous-chef at Weinbar Rutz for four and a half years and after, she started heading the kitchen at Panama.

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Linda Granebring

Freelance Chef, Paris

Linda grew up on the Island of Hasslö in southern Sweden. In her family home, she was surrounded by fresh produce, grown, harvested and cooked by her parents. Almost a decade ago, she moved to Paris, drawn by the culinary diversity of the city.

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Marente van der Valk

Freelance Chef and Food Designer, Maastricht, London

Since the London culinary scene is an international melting pot of chefs from all over the world, the plates Marente serves are as diverse and eclectic as the people she works with, from The Guardian’s food styling team to migrant women of social enterprise Mazi Mas.

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Christina Hjeltes Grønning

Head Chef at Sentralen, Oslo

At the age of 24, the Danish-Norwegian trailblazer became head chef of Sentralen leading the innovative Nordic kitchen that combines traditional flavours with European favourites. From North Atlantic cod dried by the cold winds on wooden racks on the foreshore to artful new recipes including marshmallows slow roasted on burning gel at the dinner table.

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