WGS LV OR 01: Australian and Austrian Wine display

WGS LV OR 02: Chefs from the Green Valley Ranch preparing their station

WGS LV OR 03: Dish prepared by Chef Walter Leible, Culinary Institute Phoenix, Arizona

WGS LV OR 04: Chef Walter Leible, Culinary Institute Phoenix, Arizona

WGS LV OR 05: Gerfried Schipper, Sao Paolo-Brazil and George Brown, Managing Partner, WGS America LLC

WGS LV OR 06: Kurt H. Fischer, Dr. Mel & Leena Sturman and George Brown

WGS LV OR 07: Harpreet Kaur Mehta Serving her Prawn dish

WGS LV OR 08: Chef Harpreet Kaur Mehta and Chef Gopal V Pillai with Kurt H Fischer

WGS LV OR 09: Chef Ashok Sangle serving his “Roti Pe Boti” dish

WGS LV OR 10: Chef Hemant Oberoi's Cook book and other Taj Hotels & Resorts promotional items

WGS LV OR 11: Hyderabadi Fish Tikka

WGS LV OR 12: Dr Mel Sturman - Brett Magnan and Kurt H Fischer

WGS LV OR 13: The Culinary Institute team with Chef Raimund Hofmeister and President Steve Brooks

WGS LV OR 14: Chef Raimund Hofmeister preparing his Scallop dish

WGS LV OR 15: Wasabi dusted Scallops on Salsify puree with Rainbow Micro Greens

WGS LV OR 16: Chef Raimund Hofmeister with Kurt H Fischer - Managing Partner of WGS America LLC

WGS LV OR 17: Mille Feuille of Tandoori Prawn with Crab Pepper Fry