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Developing a strong affinity towards cooking at a very young age made Vrushali do her Bachelors’ in Hotel Management from IHM Goa, in order to pursue her passion to have a career in the world of culinary. Her dedication and commitment to excel have made her a name in the Culinary Fraternity in the UAE.
Ry Jessup, originally from New Zealand, is a former Caravan chef and founder of Homeslice Pizza in London. He has since left the group and now works as a freelance chef and restaurant consultant.
David Jones is a chef and co-founder of Manna From Devon Cooking School and Bed and Breakfast, located in South Devon. David and his wife, Holly, founded the school and B&B in 2005 and have been teaching cooking skills to people since. Since 2008 their focus has been on teaching people to cook on fire, particularly using wood-fired ovens. David is committed to discovering new recipes and helping people learn new skills and make the most of their wood-fired ovens, and together with Holly they continue to provide a fantastic cooking experience through their courses at Manna From Devon.
Lily Jones is the founder of London based bakery, Lily Vanilli. She is known for her pioneering cake designs, quality baking and market leading innovation. She is also the author of three best selling recipe books, including Sweet Tooth and A Zombie at my Cupcake and #Bake for Syria. Lily also consults for brands both overseas and in the UK and is founder of the industry leading YBF Awards, which is now in it’s 8th year. Some of her clients include, Uniqlo, Diesel, DAZED, and Alexander McQueen.
Family Chef Andrea Justova has worked for years as a private, personal Chef. Whilst working as an au-pair for a family where she was looking after two children, she began studying at the College of Naturopathic Medicine in London, where she qualified as a Natural Chef. The course focused on using natural and fresh ingredients to create therapeutic menus for different health conditions and to support general well being.
Din Jusufi joined the Farzi Café as Beverage Manager in October 2018. He kick-started his career back in 2003 as Bar Back at the award-winning Bank Restaurant and Zander Bar, one of the busiest restaurants in the City of London. During his time at Bank, he acquired his craft and developed his particular love for cocktails and the art of mixology. By the time he left Bank in 2008, Din had worked his way up to Bar Manager and had garnered a wealth of skills and experience that has sent him off on his journey of success. Din then went on to manage and consult at an extremely impressive list of institutions. These include the acclaimed Barbacoa, Helix Bar, The Fish Plac, Sushi Samba, The Marylebone Hotel, and more impressive London names. Din has also won a number of competitions including, ‘Company’s Bartender of the Year’ in 2005, 2006 and 2007. While being with Farzi, he hopes to achieve as equal, if not greater success at running the bars, by bringing his passion and expertise to the company.