Founder and CEO, Culinary Institute of Europe
Maki Stevenson received her diploma from Natural Gourmet Institute for Health and Culinary Arts in New York in 2004, and began working at Megu Restaurant, which represents modern Japanese cuisine. The following year she became chef at Craft Restaurant in Manhattan. Upon arrival to Hungary she started her own cookery school called Makifood in 2007. The course curriculum reflects Maki's food philosophy: simple, easy-to-prepare, yet delicious and healthy foods, as much as possible from local and seasonal ingredients.
Culinary Institute of Europe
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