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Book 3 - Chef, Chefs

Joey Sergentakis

Born into a family heavily involved in the food industry, Chef Joey Sergentakis took inspiration from his parents and grandparents, entering his first professional kitchen at the age of 16. After completing his culinary education, he honed his skills with Daniel Boulud at New York’s iconic Daniel, before heading to Europe, working with acclaimed chefs Philippe Rochat and Alain Ducasse. An opportunity to work with Gray Kunz, at Café Gray Deluxe, brought him to Asia, leading him to the role of Executive Chef of The Continental and Mr & Mrs Fox kitchens.

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