Worldchefs Podcast: World on a Plate

On this episode, Ragnar speaks with Dr. Yana Steudel, a scientist, culinary innovator, and founder of Dr. Steudel AG. After an international career in chemistry, Yana followed her passion for gastronomy, transforming scientific precision into culinary innovation. Her Germany-based company develops award-winning and all-natural flavor pearls that enhance dishes while preserving the pure essence of taste. As Vice President of the Académie Nationale de Cuisine, Yana also champions culinary diplomacy, using flavor to connect cultures around the world. Tune in to discover how Yana's pearls bring flavor, precision, scalability, and consistency to chefs across the globe. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with Andy Cuthbert, Worldchefs President and long-time leader in the global culinary community. From his early beginnings in Melbourne to his role as President of the Emirates Culinary Guild and now Worldchefs President, Andy has dedicated his career to elevating chefs and hospitality professionals worldwide. With one year of his presidency now complete, he reflects on the milestones achieved, the importance of education and communication, and his vision for sustaining Worldchefs for the next 100 years. Tune in to hear about the importance of networking and discover how Andy aims to secure Worldchefs’ future and strengthen its global presence. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with Arwyn Watkins OBE, President of the Culinary Association of Wales and the driving force behind bringing the Worldchefs Congress & Expo 2026 to the UK for the first time in its 98-year history. Arwyn has played a significant role in Wales’ culinary scene, from coaching their junior team to a gold medal at the Culinary Olympics in 2004 to leading the successful bid to host Worldchefs' landmark event. Worldchefs Congress & Expo 2026 promises to be an unforgettable showcase of the country’s culinary identity, with networking, educational sessions, competitions, a world-class expo, and more. Tune in to hear Arwyn share the vision for the 2026 Congress, including the theme “Pasture, Passion, Plate,” immersive experiences for young chefs, and how Wales’ unique food, culture, and heritage will shape this global gathering. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with Chef Noreen Mira, whose journey from healthcare to the kitchen has shaped her ambitions to address nutrition, food security, and sustainability through food. With a background in psychology and years of experience in emergency and primary care, Noreen witnessed firsthand how access to quality food impacts health outcomes, inspiring her to pivot her career during the COVID pandemic. Today, she brings her medical insight to the culinary world as a line cook at The Boca Raton in Florida, advocating for better nutrition, reduced food waste, and chef-led community change. Tune in to hear Noreen’s perspective on the role of chefs in driving positive change, the simple steps kitchens can take to cut waste, and why culinary leadership is essential in shaping a healthier, more equitable food system. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with French physical chemist Hervé This, founder of molecular gastronomy, molecular cooking, and Note by Note cooking, three distinct approaches that apply scientific understanding to study, improve, and reimagine the culinary arts. A visionary in culinary innovation, Hervé was recently awarded the prestigious Sonning Prize for his work to renew and scientifically question the foundations of culinary knowledge and gastronomy. Tune in to explore how Note by Note cooking is reshaping culinary creativity and sustainability, and discover the possibilities for chefs to take full control over flavor, color, nutrition, consistency, and texture—one compound at a time. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with Karl Guggenmos, a Certified Master Chef, visionary leader, and culinary medicine expert with over 60 years of experience in the food industry. Beginning his culinary journey as an apprentice in Europe, Karl became the Dean of Culinary Education at Johnson & Wales University, shaping the future of chefs' education. Karl has been a driving force behind the growing field of culinary medicine, which blends the art of cooking with the science of nutrition to promote health and prevent chronic disease. Tune in to hear Karl discuss how culinary medicine is transforming the future of food and health, and discover the importance of breaking down silos between these fields. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with Executive Chef Evi Chioti, active member of the Cyprus Chefs Association and an accomplished advocate for sustainable gastronomy. From her early days in a family of hospitality professionals to becoming the first woman awarded the Ambassadors of Taste for the Global Gastronomy® Gold Medal, Evi has built a remarkable career as a chef and educator. Today, she is co-owner of the restaurant La Maison Fleurie in Cyprus, a Jury Member with the International Taste Institute, and a member of the Academie Culinaire de France. Her leadership has helped develop innovative educational programs for chefs, secure government support for culinary training, and promote sustainable food practices. Tune in to discover Evi's approach to sustainable gastronomy, the staples of Mediterranean cuisine, and how chefs are advocates for a green future. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with Kristine Hartviksen, Executive Committee Member at Worldchefs and Head of Innovation at NorgesGruppen, Norway’s largest grocery company. Kristine has held several leadership roles across culinary associations, including as President of both the Norwegian Chefs Association and the Nordic Chefs Association — the first woman to hold these roles. With over 25 years of involvement with Worldchefs, Kristine is currently serving as Assistant Vice President, sharing her deep commitments to community, collaboration and wellbeing. Tune in to learn how Scandinavian values are shaping healthier, more respectful kitchen cultures and why wellbeing must be at the center of our industry’s future. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with Matthieu Longuere, Master Sommelier and Wine Development Manager at Le Cordon Bleu London. Originally from France, Matthieu has worked in the UK since 1994, holding senior sommelier positions at some of the country’s top hotels and restaurants. In 2005, he earned the prestigious title of Master Sommelier, an honor held by fewer than 300 individuals worldwide. Today, Matthieu shares his expertise at Le Cordon Bleu, shaping the next generation of wine professionals.Tune in to hear how the industry has evolved, learn key characteristics of wine, and discover tips for a successful pairing that will elevate the dining experience. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with Kris Hall, CEO and founder of The Burnt Chef Project. Having faced his own mental health challenges throughout his career, Kris launched The Burnt Chef Project in 2019 to tackle the stigma around mental health in the industry. What began as a black-and-white photography campaign offering raw glimpses into the lives of hospitality professionals has since grown into a global movement of support spanning over 180 countries.Today, The Burnt Chef Project is a globally recognized non-profit that raises awareness, provides training, and offers market-leading support for mental health issues within the hospitality industry. Tune in to learn how Kris advocates for building more compassionate, resilient workplaces, and how we can all play a part in supporting mental health across the culinary world.World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with Harish Arya, Chef Manager at Sodexo in Singapore. With over a decade of experience in the industry, Chef Harish has honed his skills at esteemed establishments such as ADDA Restaurant, SATS and Hyatt Regency Hotel. A strong passion for innovation has earned him many accolades in the competition scene, from a Gold Medal in FSG SATS Catering Competition, a Silver Medal in Food Hotel Asia, a Bronze Medal at the IKA Culinary Olympics, and twice listed in the Michelin guide at ADDA Restaurant. Chef Harish carries this innovative spirit in his work, having already reduced kitchen waste at Sodexo by 95% in his time there - with even greater plans ahead. Tune in to hear how to foster a team culture of sustainability and implement zero waste efforts in the kitchen. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with Young Chef Andreas Enger Fjellheim, who took home gold for the Norwegian Junior Culinary Team in the 2024 Global Chefs Challenge Finals. A rising culinary star, Andreas has impressed at global culinary competitions, including the Culinary Olympics and World Cup. In addition to his win in the Global Young Chefs Challenge, he earned Best Veal and the Green Spatula Award from Nestlé Professional. Head Chef at Arakataka, a restaurant in Oslo, he has an impressive resumé and a bright future ahead. Tune in to hear about Andreas' journey from a small farm in Norway to international culinary stages, his rigorous preparation for competitions, and the importance of sustainability in his approach to food. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with Chef Kimberly Tang. Born in Singapore and raised in Melbourne, she's been surrounded by diverse food cultures from an early age, and began culinary training at age 17. Kimberly grew her skills in prestigious kitchens including Nobu, Dinner by Heston, Society, and Chef's Table. In 2021, Kimberly was named Nestlé Golden Chef of the Year and represented Australia at the IKA Culinary Olympics in Stuttgart. Last year, Kimberly competed in the San Pellegrino Young Chef Academy Pacific competition, representing Australia with her signature dish, "My Mother's Zi Char," which served as a tribute to her late mother and her Singaporean heritage. When not in the kitchen, Kimberly serves as co-chair of the Young Chef’s Club in Australia and is a member of the World Chefs Without Borders Committee with Worldchefs. Tune in to hear her reflections as a young leader in the industry. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with Giuseppe de Vincenzo, the newly crowned champion of the European Grand Prix. Giuseppe shares his journey from competing in Singapore in 2024 to his victory in Rimini, and how after this most recent win at the Global Chefs Challenge Semi-Finals, he'll be representing Europe at the Worldchefs Congress in 2026. He discusses his experiences working in renowned kitchens, including those of Michel Roux and Andreas Caminata, and how his travels have influenced his culinary style. Tune in to hear Giuseppe's insights on the importance of passion, the value of competition, and the joy of connecting with chefs worldwide. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with Chef Shonah Chalmers, Worldchefs' newly appointed Feed the Planet Chair. Shonah shares her extensive experience in culinary education, her passion for sustainability, and her journey with Feed the Planet since 2016. Tune in to learn about innovative programs to foster sustainability in the food service industry and educate the next generation. Plus, discover practical tools for chefs to incorporate sustainability in their kitchens and the importance of collaboration and education in driving lasting change. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with Chef Jay Reifel, the NYC-based author, Michelin star trained chef, and CHOPPED and Beat Bobby Flay alum. Jay discusses his book History of the World in Ten Dinners, which combines his love for history and food. The book spans 2,000 years with 100 recipes, highlighting significant historical eras from ancient Rome to the US. Jay shares insights on how he reconstructed historical recipes, the importance of food in different cultures, and the sophistication of ancient cuisines. Tune in to learn about the culinary journey through time and how historical food practices influence modern cooking, plus insights on writing a creative cookbook. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar catches up with Michelle Goh, Chef at Michelin-starred Mia Restaurant in Bangkok, Thailand. She shares her journey from Le Cordon Bleu in Sydney to becoming the youngest Malaysian female chef to earn a Michelin star and one of Asia’s top pastry chefs. Michelle delves into her early interest in cooking, moving to Australia to hone her skills, experiences working in top-tier restaurants, and valuable insights on building a strong kitchen team. Tune in for her inspiring story and important advice for young people choosing a culinary career. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

On this episode, Ragnar speaks with Chef Zarmig Halladjian about her inspiring culinary journey, from her early days in Lebanon to becoming a celebrated TV personality and ambassador for Armenian cuisine. Listen as she shares valuable advice for young chefs, the impact of her father's support, and her insights on balancing tradition with innovation. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.