Giles MacDonogh

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Biography

Born
London, 6 April 1955

Educated
City of London School;
Institut Catholique de Paris;
Balliol College, University of Oxford (B.A., M.A. Modern History);
Ecole Pratique des Hautes Etudes in Paris (historical research).

Family
Married to Candida Brazil. They have two children: Isolde and Joseph.

 

Other Activities

He has lectured at universities in France, Germany and Bulgaria and on Jewish history in Central Europe at the London Jewish Cultural Centre. In July 2005 he delivered a lecture on Nazism and food at the Humboldt University in Berlin.

He has lectured on Brillat-Savarin and the origins of gastronomic literature at Oxford and at the University of Gastronomic Arts and Sciences at Pollenzo. His Oxford lecture is published in PPC: Petits propos culinaires and is available as a podcast from the Maison française.

He has made many appearances on radio and television, particularly on the BBC and Sky in Britain; the History Channel in the US; CBC in Canada; ABC in Australia; ZDF in Germany; ORF and Blue Danube Radio in Austria; French television and radio and Irish National Radio. He has also appeared on television and made numerous radio and television broadcasts in France, Germany, Austria, Bulgaria etc. He wrote and presented The Reichsmarschall’s Table for BBC Radio Four. This was first broadcast in March 2005 and repeated in June that year.

For several years he was a restaurant inspector for The Good Food Guide in the UK. MacDonogh also works as a wine consultant to airlines and restaurants and tutors wine tastings. He is Chairman of the Judges for Germany and Austria for the Decanter World Wine Awards.

He has judged at professional tastings from Austria to Australia; presided over the wine juries of Chablis and the Roussillon, served for many years in the Salon team that selects Austria's best wines, been a member of the jury at the Silènes in Narbonne, the Premio Marco Polo in Venice, the Banco d'Assagio in Torgiano and the Best of Riesling awards in Rheinhessen in Germany. He has tasted whisky for the International Wine and Spirits Awards, chocolate for the Academy of Chocolate, cheese and more for the Great Taste Awards and evaluated waiters for the diploma of the Master of Culinary Arts.

He speaks French and German fluently, and has a good knowledge of Italian and a working knowledge of Portuguese.

He is happy to address clubs, dinners and schools, and has spoken to the boys and girls of Eton and Oundle before now.