Indulge – curated food experiences
Meet our Guides
CHRISTELLE
Christelle’s entire life has been a preparation for showing you the world through food: Her journey from a French family kitchen to a PhD in Sensory Science, as well as a global career over 20 years in consumer insights and her training as a professional French chef has all given her an unparalleled understanding of flavor and culture.
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Aruna
Aruna is an artist. As far back as anyone can remember, she was dabbling with colors. As she grew up, flavors joined colors, and Aruna was soon dabbling in the kitchen as well.
Growing up in an Indian military family, the constant moving within the country brought about an exposure to formal dining as well as culinary excellence early in life, with the myriad culinary styles across India: From appreciating the art of subtle flavorings of North Indian cuisine to developing a palate for robust coastal cooking, loaded with coconut and spices.
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Yuan
Yuan is a serial entrepreneur, former diplomat, professional chef, and university lecturer specializing in Entrepreneurship and Marketing. Her life is a testament to a profound and enduring obsession with food, one that began in childhood when she would fall asleep with cookbooks – a habit she maintains to this day. Her earliest memories are sensory snapshots of culinary experiences: the first taste of ice cream, the anticipation of waffles, making jiaozi with her family, a painful burn from a pot of popcorn, picking berries, or her infamous attempt at baking bread in a gas oven that nearly set the house on fire.
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Paul
Paul is a neuroscientist and works in a lab where he engineers proteins to understand the brain. After a long day at work, he arrives home and he can finally concentrate on the experiments he is most passionate about. He pours a glass of wine, plays some music and goes to his own personal lab: The kitchen.
Paul’s passion for food started around the age of 12 when his grandmother passed along a bunch of secret recipes from her small restaurant in Mexico City. Paul never went to cooking school; instead, he took the scientist empirical approach.
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EMMA
Emma grew up in the Irish countryside, where her mother and grandmother inspired her interest in good food. They were all partial to strong ingredients and interesting flavor combinations, and spent most of their time in the vegetable patch or kitchen. Emma’s lunchboxes were legendary; often filled with anchovy, pickled walnut or marmite sandwiches and one of her favorite childhood meals was steamed artichoke dipped in a lightly spiced vinaigrette.
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Thomas
Growing up in a rural village near Zurich, Thomas has been fascinated with food from a very early age. Although he learned quickly that his talents were rather on the demanding than on the supplying side of the food market, Thomas helped his parents to cook dishes for family and friends. Associated with his deep passion for sweet dishes, Thomas has become a decent baker over time (chocolate cake being one of his specialties).
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