Marc Fosh is one of Europe’s most exciting and creative cookery talents and without doubt one of Britain’s most successful culinary exports. He began his culinary career at the tender age of seventeen working at London’s Greenhouse restaurant, before moving on to the Michelin-starred Chelsea Room at the Carlton Tower Hotel.

Living and working in Spain since 1991, he developed his own unique style of cuisine focusing on fresh ingredients and quality of produce, to which he adds a touch of inspired genius. The result is a modern, yet simple cuisine with clean tastes and big flavours. In 2002, Marc became the first and only British Chef to be awarded a Michelin Star in Spain.

Robert Bragagnolo, 35, a first generation Italian/Canadian was born and raised in Toronto, Canada. His culinary love affair was sparked at a very young age by the family trattoria and biscotti factory in Veneto, Italy where he would spend his summers absorbing the local culture. In his early 20’s Robert studied restaurant and hotel management for 3 years in Switzer­land where he graduated with distinction. After apprenticing in Geneva, Puerto Vallarta, and Treviso, Bragagnolo decided to head for Spain. In 2004, after working together for 2 years in Mallorca, Bragagnolo started a joint venture with starred chef Marc Fosh, to create the cutting edge boutique-cooking school concept FOSH FOOD*. After 5 years of business, FOSH FOOD*, has also grown into a full scale restaurant, catering and teaching venue that has been featured in a variety of international press and trade publications (Wallpaper Magazine, Gourmet Traveller, Marie Claire, Home and Garden, among others). In 2009 Robbie and the Fosh group opened Palma de Mallorca’s new hot spot SIMPLY FOSH.

When outside the kitchen Robbie writes a weekly food column for the Ma­jorca Daily Bulletin.

Kevin's cooking experience started in America over ten years ago. He attended cooking school in Arizon and continued to work throughout top class restaurants from Chicago to Hawaii for the first five years of his career. In 2000 he began his cooking travels through Europe's Michelin star restaurants in Athens, moving throughout the south of France, Copenhagen, and finally Mallorca.