Having realised his love of food from a young age in Peru, Virgilio decided he would travel to learn his craft, landing his first cooking job in Canada, followed up with a course at Le Cordon Bleu in London
Perfect for a Friday night treat, try this recipe for the perfect iced poached oyster from Illustrious French masterchef, Guy Savoy...Yum!
FOUR finds out more about the new rising star in the German wine business that offers a different wine shopping experience with Riesling, Pinot Noir and more...
FOURty Seconds with Phil Wood
Australian top chef Phil Wood talks to FOUR ahead of the Food on the Edge Symposium in Galway, Ireland on the 19th & 20th October 2015. The event showcases the coming-together of top international chefs and food industry professionals to discuss how we can challenge our perspective on food...