Stephen Drezga is a professionally trained chef and culinary adventurer who travels the world sourcing highly curated artisanal food products for Chef’s Mandala.
Having received training at Le Cordon Bleu in both chef de cuisine and chef de patisserie roles, he has journeyed across five continents, studying, working, and residing in diverse locations. His experiences range from a pastry shop in Paris to a remote fishing village in northern Japan.
With an in-depth understanding of the food industry, spanning from production to restaurant and home kitchens, he possesses a unique ability to foresee trends that later take the food world by storm. He was an early innovator in the creation of nut milk yogurts (sold under the NuLait brand) at a time when soy dominated the market, and other alternatives—including now-mainstream coconut milk yogurt—were largely dismissed.
https://www.yourrestaurantmaven.com/
https://kitcaster.com/maven/
https://www.doorartisancheese.com/
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