Executive Chef Guillem Francis, developed his love for food and cooking early in life. At the age of thirteen he was already working at a family friend’s African-Caribbean restaurant, in his hometown Sheffield, England. After a number of years working in various cuisines, he steered to fine dining working at Restaurant Bloesem and with Chef Cassidy Hallman at the Pulitzer Hotel. He cooks local, seasonal food with big flavors. He has a strong focus on a plant-centric cuisine exploring a wide range of techniques from fermentation to open fire cooking. He takes his inspiration from his wealth of knowledge gained from all the kitchens he has cooked in over the last 20 years, blending style and flavor. Chef Guillem is helping us create this movement and prove we can have bold, unique flavors in a more sustainable, healthier and plant-centric culinary style. Inspired globally but sourced locally.
Our head-chef, Carlito K. Toth is a vegan chef and -nutritionist. Born and raised in the (post)communist countryside of Hungary, where local cuisine had 2 meanings: produced by you or by your neighbour. The memory of these seasonal, heartwarming flavours and healthy ingredients – combined with the cooking-from-soul-to-soul attitude – are the base layers of his repertoire. His restless desire of non-stop learning has taken him on numerous journeys in and out of kitchens to permaculture gardens, schools, experiments with fermentation, food-based medicine and foraging. His sustainable vision and belief in our mission makes him a great ingredient for the team of WickedFood. He also has a lot of friends – most of them are trees.
Sophie, the backbone of the organization. Maintaining the feminin spirit vibrant and taking care of the online chuff, ordering process and customer satisfaction ratings. Passionate about knitting, shoes and ofcourse: cooking!