Angkana Neumayer

As a Thai national the art of fruit & vegetable carving, as well as the Thai cooking
was laid in the cradle. First I learnt the traditional Thai kitchen from my mother.

Then I spent time with some of the best Thai chefs and artists in
fruit & vegetable carving. Since that time I won a gold medal on every international competition for my fruit & vegetable carvings in which I took part.

In the well known Vietnamese restaurant "Le Danang" in Bangkok I learnt about my so beloved Vietnamese kitchen.

Alex Neumayer

Always done from the exotic I spent 18 years in 5-stars hotels around the world.
During my nearly 2 year stay in Los Angeles I got to know the kitchen of California.
This "melting pot" of the cookery fascinates me also even today.

During my 3 years in Hawaii I got an insight in "Pacific Rim Cuisine", with a variety of
fish and seafood like I never experienced before, nor somewhere after. Nevertheless,
most interesting was my 9-year stay in southeast Asia. As well as the culture of these countries their kitchens are also unique. In Hong Kong one is always in the midst of the newest trends worldwide.