Guerilla Gastronomy Dispatch
Welcome to the Guerilla Gastronomy Dispatch, your monthly look inside what we’re creating, uncovering, and sharpening here at GG. Each edition brings a quick hit of updates — new content, upcoming events, and the ideas driving this growing community.
Thanks for being part of it. Plenty more to come.
— David Phillips-Porosnicu
DECEMBER UPDATE
December has been a huge month for us at Guerilla Gastronomy, and we’re wrapping the year with some brilliant new additions.
First up, Ana returns with her heart-warming Going Home for Christmas feature — a festive dive into the flavours, memories and kitchen traditions that shaped her childhood. If you haven’t already, make sure to check out her Kitchen Essentials as well, where she shares the tools she trusts to make cooking simpler and more joyful.
We’re also excited to spotlight Sam Bramall in Leads the Brigade, an honest look into the life of a chef rising through the ranks. Sam’s story is raw, real and full of the passion that defines our industry.
Another standout this month is Edge of Tradition: Alex Ghetau – Sushi Chef & Knife Artisan. Alex shares the story of how his deep love for Japanese cuisine led him to help chefs and enthusiasts discover incredible Japanese knives — not as a maker, but as someone who curates, sources and connects people with blades that honour the craft. It’s a beautiful blend of food, culture and personal journey.
And of course — the big one — the Guerilla Gastronomy Gift Shop is now officially open. Curated with care, it’s filled with unique finds, kitchen favourites and the kind of gifts food lovers genuinely appreciate.
There’s more on the horizon too. Behind the scenes, we’re preparing to welcome some exciting new content creators who’ll be joining us in the coming weeks. The new year is shaping up to be something special.
“Edge of Tradition: Alex Ghetau, Sushi Chef & Knife Artisan”
This month we’re shining a light on Edge of Tradition: Alex Ghetau – Sushi Chef & Knife Artisan. Alex’s story blends the quiet precision of sushi work with a deep appreciation for the tools that shape his craft. He doesn’t forge knives himself — instead, he sources remarkable Japanese blades for chefs and home cooks who value the feel, balance and history behind them.
The piece is as much about food as it is about identity: the respect for ingredients, the ritual of preparation and the way the right knife can transform the cooking experience. It’s a window into the world of someone who lives at the edge of tradition, bringing others closer to the tools and flavours he loves.
Sam Bramall, Leads the Brigade.
This month, we’re proud to introduce “Sam Bramall, Leads the Brigade” — an honest, behind-the-scenes look at a chef’s journey from commis-chef to executive chef. Sam pulls back the curtain on what it’s really like: the early mornings, the pressure, the camaraderie of a brigade and the deep love for cooking that keeps him going. It’s raw, real and full of heart.
Going home for Christmas
This month we’re proud to share Ana’s festive contribution, Going Home for Christmas, at “Step into Ana’s Kitchen”. It’s a warm celebration of tradition — from lovingly prepared family sausages to the soft, walnut-and-cocoa swirl of home-made cozonac. Whether these flavours remind you of childhood Christmases or spark your first taste of winter nostalgia, Ana’s kitchen brings home into every bite.
And if you love what you see, don’t forget to check out Ana's Kitchen Essentials page — where Ana recommends her go-to kitchen tools and equipment, perfect to help make cooking easier (and more joyful) this season.
GIFT SHOP FINALLY HERE
🎉 We’re very excited to announce that the Guerilla Gastronomy Gift Shop is finally here.
Whether you’re after a unique kitchen tool, a cook’s stocking-filler or a gift for the foodie in your life, our new shop brings you carefully curated items that echo our magazine’s spirit — functional, beautiful, boundary-pushing.
Dive in and explore our first selection now. Have a look, treat yourself, or send something special to someone else — and support the creative food culture we all love.
NOVEMBER UPDATE
November’s been a busy one behind the scenes at Guerilla Gastronomy. We’ve been shaping new stories for the magazine — everything from craft-driven deep dives to profiles on makers who are pushing the edges of food culture. A couple of features are already in final edits, and they’re looking strong.
On the creative side, the visual direction of the platform is evolving fast. We’ve been refining concepts, sharpening the aesthetic, and making sure the next phase of GG feels as bold and grounded as the stories we’re telling..
Dodge the Boring Presents
On December 1st the Guerilla Gastronomy Online Shop is officially open — just in time to rescue you from panic-buying boring gifts this December.
All year we’ve been hunting down the good stuff from Japan, Canada, and a few places you’d need a map, a compass, and a sherpa to find.
Small-batch pieces. Chef-approved gear. Zero filler. Zero blandness.
If you’re into:
🔥 Japanese ceramics with personality
🔥 Spices you want but supermarkets don't stock
🔥 Art-forward homeware
🔥 Gifts that actually make people go “holy sh*t, where did you find this?”
…then you’re going to have fun in there.
Stock is limited — once it’s gone, that’s it until the next import run.
NATHEN SCOTT- DEVONPORT JOINS THE TEAM
We’re thrilled to announce that Nathan Scott‑Devonport is joining the Guerilla Gastronomy team as our Street Food Specialist.
Nathan brings years of hands-on experience running food businesses and creating standout street food. He’s passionate about bold flavours, smooth operations, and helping chefs and food operators thrive.
With Nathan on board, we’re excited to bring fresh ideas, expert tips, and behind-the-scenes insights to all things street food. Join us in giving him a warm welcome!
INTRODUCING ANA'S KITCHEN
We’re delighted to introduce Ana‑Maria Phillips‑Porosnicu, who’s joining our Guerilla Gastronomy team as the voice behind “Step Into Ana’s Kitchen.” Ana‑Maria brings her passion for storytelling, creativity in the kitchen, and a warm, welcoming style of cooking that feels like home.
She’ll be sharing her culinary journey, favourite recipes, and personal insights — giving you a front-row seat to her kitchen. Join us in welcoming her and get ready for fresh inspiration, real food, and heartfelt stories.
