The World Of „Art And Soul“
Sandy is a skilled culinary professional. He is recognized for a comprehensive knowledge of international cuisine and an innovative approach to set the stage for a customized dining experience.
Over 20 years of progressive experience managing the provision of fine dining for 5-star hotels, 5-star resorts and restaurants, refining the art of cooking, developing impressive menus and preparing culinary dishes influenced by culturally diverse regions around the globe. Particularly skillful in the ability to cultivate partnerships with service providers in obtaining the freshest ingredients with the highest quality possible. Sandy is committed to provide guests an especially memorable dining experience.
His cuisine is featured in many major publications. For a closer insight into his style of cooking and stations of his career browse through the pages of his website and you will step into a world of culinary art. Along his way lots of great and interesting people have crossed his path and helped him to become who he is now.
It is my belief that food has to be cooked with “art and soul” simple enough to be understood, unique enough to be marketable…
Attention To Detail
Creativity & Passion
Stamina & Energy
We may live without poetry, music and art.
We may live without conscience, and live without heart.
We may live without friends, we may live without book.
But a civilized man cannot live without cooks.
He may live without books. What is knowledge but grieving?
He may live without hope, what is hope but deceiving?
He may live without love, what is passion but pining?
But where is the man that can live without dining?
Edward Robert Bulwer-Lytton
(1831 – 1891)
What the media is playing
Wasiliki Goutziomitros‘ journey begins on the main island of Mahe: Wasiliki Goutziomitros is impressed by the many people who seem to always go through life with a smile on their face. In personal conversations she got to know the young Seychelloise Christine Vel, but also the London artist Tom Bowers, who had had enough of Europe and started a new life in the Seychelles. Together with Top Chef „Sandy Bohm“, Wasiliki Guotziomitros prepares a traditional Creole dish: seafood with a Creole sauce. One thing shouldn’t be missing: lots of chilli…
In 2010 Sandy Bohm accepted the invitation to join the Radisson Royal Hotel Moscow, opened in a new status after a three-year renovation, and headed the culinary service as a new Executive Chef. The main reason for inviting Mr. Bohm for this position was his many-sided talent and multifaceted experience, acquired during work with the most skilled mentors at the best hotels all over the world- in Norway, Portugal, Germany, England, USA and Seychelles, – where he cooked many personal dishes for show-business celebrities and politic figures. Here are some interviews from Mr. Bohm at the Radisson Royal Moscow
Art of …
Sandy is a creative chef who keeps reinventing himself. Here are a few impressions from the world of culinary art.
What the news are saying