Ciao and welcome aboard,
My name is Mauro Anzideo a.k.a. Maurinoveg, here painting my professional proposal with colored philosophy, projects and futuristic visions.
My passion is to cook and do constantly research, in kitchen as well in life.
I do my best to deliver customized solutions considering the whole resources and respecting the local environment.
I propose consultancies on-line and on-site and I’m available for start ups and collaborations, for privates as well for companies.
Since 2010 I brought my services through China, Hong Kong, Switzerland, Italy, Thailand, Vietnam, Cambodia and I'm ready now for the next steps.
In 2013 I opened Hungry Buddha in Shaxi Old Town, Yunnan Province, China, considered one of the best restaurant in all the province.
Since 2014 I developed more projects, here the 3 main ones:
My wish is to collaborate with intelligent, professional, nice and active persons, to create together better food concepts.
In 2017 I've launched the "Vegan Chefs" FB groups to have a better netwrok for positions and collaborations between chefs sharing the same kind of culinary orientation.
In 2017 more paths of different chefs gather with a unique philosophy behind their cuisines.
"Intelligent Cuisine" is just born.
I'd might not be a classical chef, but I guarantee my unicity as visionary chef.
Here we are with our 3rd edition, always re-styled and updated. I'm talking about the Top 50 Intelligent Cuisines Worldwide. Forget about vegan labels. Be intelligent.
I was thinking about more interaction between us. If you passby here, there's obviously a conection. I propose you my chakra-map-connection; don't be shy and take position.
My wish is that in these video everyone can find some ispiring inputs for a more aware cuisine.