[et_pb_section fb_built=”1″ _builder_version=”4.10.8″ _module_preset=”default” global_colors_info=”{}”][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.10.8″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.10.8″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/jamonesibericoseu.eu\/wp-content\/uploads\/2023\/03\/Foto-perfil-Irven-scaled.jpg” title_text=”Foto perfil Irven” _builder_version=”4.13.0″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.10.8″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.13.0″ _module_preset=”default” text_font_size=”16px” header_font=”|700|||||||” header_text_color=”#a31c27″ global_colors_info=”{}”]<\/p>\n
Chinese Chef and Flavor Explorer<\/strong><\/p>\n Born in Yunnan, China and raised in Europe, Irven is well versed in the diversity of flavors a simple dish has to offer. As a chef and explorer of flavors, previous culinary experiences at famous Kaiseili restaurants in Japan have greatly influenced his cooking style.<\/p>\n After his training in Paris and Tokyo, Irven worked in various Michelin restaurants in London, Japan, Hong Kong and Scandinavia.<\/p>\n Irven has traveled to more than 40 countries on five continents, he is dedicated to exploring the history and culture behind local cuisine.<\/p>\n In addition, Irven pays a lot of attention to the sustainability of the meals. In 2015, under the guidance of Yannick All\u00e9no, Chef of Le Meurice, a three-Michelin-starred restaurant in France, he completed a global food photography job, which won the 2015 Milan International Photography Award for Thematic Ingredient Exploration.<\/p>\n Irven is aware of the problem of food waste in China, and in 2021, he began to dedicate himself to reinventing ingredients, which have drawn a lot of attention from society.<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.10.8″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.10.8″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" IRVEN NI Chinese Chef and Flavor Explorer Born in Yunnan, China and raised in Europe, Irven is well versed in the diversity of flavors a simple dish has to offer. As a chef and explorer of flavors, previous culinary experiences at famous Kaiseili restaurants in Japan have greatly influenced his cooking style. After his training in Paris and Tokyo, Irven worked in various Michelin restaurants in London, Japan, Hong Kong and Scandinavia. Irven has traveled to more than 40 countries on five continents, he is dedicated to exploring the history and culture behind local cuisine. In addition, Irven pays a lot of attention to the sustainability of the meals. In 2015, under the guidance of Yannick All\u00e9no, Chef of Le Meurice, a three-Michelin-starred restaurant in France, he completed a global food photography job, which won the 2015 Milan International Photography Award for Thematic Ingredient Exploration. Irven is aware of the problem of food waste in China, and in 2021, he began to dedicate himself to reinventing ingredients, which have drawn a lot of attention from society.<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-5820","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/pages\/5820","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/comments?post=5820"}],"version-history":[{"count":5,"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/pages\/5820\/revisions"}],"predecessor-version":[{"id":5850,"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/pages\/5820\/revisions\/5850"}],"wp:attachment":[{"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/media?parent=5820"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}