MAY/JUNE 2024 Culinary Issue

UPSCALE M AY / J U N E 2 0 2 4

CULINARY ISSUE

Experience The Difference www.upscalelivingmag.com

CONTENT AUTOMOBILES 14 Aston Martin DBX 707 18 Hennessy 850 Escalade-V FASHION FOR HIM 16 Hackett London Spring/Summer 2024 FASHION FOR HER 21 Posse, Where Contemporary Cuts Meets Vintage Charm 31 Heidi Klein, The Luxury Swimwear Brand that brings glamour to the beach TIMEPIECES 24 Haute Horlogerie, a boldly feminine Royal Oak Concept Limited Edition in Collaboration with Tamara Ralph PROFILE 26 Fran Berger, Perfecting the Art of Entertainment 32 In The Kitchen with Stefano Ghielmetti 70 Elevate Your Cooking Game with Middleton-Made Knives 78 Dr. Paul Jenkins of Echelon Health

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restaurants 35 Top 12 Restaurants in the World 100 Okta, One of Oregon’s Top Dining Destinations 123 Gourmet Gastronomy Goes Green, Discovering Phuket’s Sustainable Michelin Delights CHEFS 61 Top 4 Female Chefs, Journey to Success 90 Gleeful Glamor at Kwandwe’s Great Fish River Lodge HOME + INTERIORS 74 Adam Hunter, Transcending the Ordinary 82 Nicola Fontanella, A Creative Powerhouse Talks Timeless Elegance TRAVEL 88 What’s New! Hotel Casa Lucia, Buenos Aires, Argentina La Roqqa & Isolotto Beach Club, Porto Ercole, Argentario Riad Botanica, Marrakech, Morocco Marataba Residence, Marakele Natl Park, South Africa Soneva Secret 2024, Haa Dhaalu, Maldives 96 Spectacular Samara Karoo Lodge, In South Africa’s Great Karoo 107 Taera Monte-Carlo, Venezuelan Flair at Hotel de Paris Monte Carlo 114 St. Vincent & The Grenadines

COCKTAILS 102 Raise your Glass! - Delicious Drink Recipes from around the Globe 131 Pisco Sour de Maracuya Cocktail 132 Waldorf Astoria Rome Cavalieri Cherry Mimosa Cocktail 133 Rose Cocktails HOTELS + RESORTS 11 L’Oscar London Hotel WINES + VINEYARDS 118 Top 3 South African Winery Restaurants YACHTS 128 Pink Shadow, An Explorer that Breaks the Rules BOOKS 134 Our Favorite Food, Drinks, Chefs & Restaurants Books

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ALINA LEYVA (CABRAL) PUBLISHER / FOUNDER PUBLISHER@UPSCALELIVINGMAG.COM 786.760.9133 cell

EDITOR IN CHIEF

ALINA LEYVA (CABRAL)

DIGITAL EDITOR

PRISCILLA PILON

ASSISTANT TO THE PUBLISHER

HELÉNE RAMACKERS

SALES & MARKETING EXECUTIVES WEB DEVELOPER

DAWN WILSON RICH MUROWSKI

ARC DESIGNS

MARKETING RESEARCH

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ACCOUNTS MANAGER

JULIANA ALTMORE

CONTRIBUTORS Helene Ramackers, Somnath Chatterjee, Jarone Ashkenazi, Damon M. Banks, , Tracy Beard, Adam Jacot De Boinod, James Wong, Anthony DeMarco, Felicity Carter, Fran Miller, Kevin Pilley, Elaine Miller, Leslie Royal, Nikita Vivek Pawat, Priscilla Pilon, Raj Gill

Copyright 202 Upscale Living Magazine. All rights reserved. No part of this publication may be reproduced without the written permission of Upscale Living Magazine. The Publisher will be held responsible for any errors found in the magazine. The Publisher accept no liability for the accuracy of statements made by advertisers. Ads in this publication are not intended as an offer where prohibited by state laws. www.upscalelivingmag.com

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Thailand-based Australian Michael Cullen has called South East Asia home since 2015. Michael takes every opportunity to travel, explore the region’s wonders, and delve into its rich cultural diversity. Luxury travel and lifestyle are his niches.

series of the BBC programme QI for Stephen Fry. As a researcher, he discovered that there are 27 ways of describing both moustaches and eyebrows in Albanian.

Native to Los Angeles, Jarone Ashkenazi writes about luxury hotels, VIP experiences and upscale restaurants. He spends his free time traveling, playing sports and going on outdoor adventures. You can connect with him on Twitter at @JaroneAsh or at jaroneashkenazi.com Heléne Ramackers, a freelance journalist who enjoys interviewing local and international celebrities but thinks she has found her calling amongst the travel writing fraternity.

Priscilla Pilon is a print and digital photo journalist with 30 + years of writing experience. Her focus is on food, wine, boutique hotels, and unique adventures. She is an accomplished social media expert, brand ambassador, and author.

For me the biggest luxury is the freedom to go anywhere at any-time and that is something which the humble automobile gives us.

Nikita Vivek Pawar is a luxury features writer. She likes to write about all things luxury and wants to explore the world of luxury to encapsulate the novelties and legacies it has to of-fer. Traveling and reading are her favorite pastime activities.

Shaun Melady is a marketing and communications professional with over a decade of experience across various brands. He has held key roles managing public relations, communications, digital marketing, and creative campaigns for major companies. s

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ASTON MARTIN DBX 707 A New Interior Doused in Technology | BY SOMNATH CHARTTERJEE

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he DBX has been the best-selling product for Aston Martin being a lucrative performance SUV but ever since its launch, its interior lacked the modern technology that its competitors had. That said, with the new DB12 sporting their overhauled interior, the same has now been doled out for the DBX 707. There is not a standard DBX anymore which is fine by us as the 707 is the one which brought out the supercar personality that was slightly tapered down in the standard DBX. While it looks more raucous and aggressive with the 707 styling, the interior is all new and looks modern as well. There is a new touchscreen infotainment system along with a new user interface plus a new design too with none of the complexities of the older DBX models.

The new touchscreen infotainment system has been developed in-house by Aston Martin and is a slick touchscreen too. Elsewhere, the steering wheel looks new along with a slimmer touchscreen with less of clutter which plagued the earlier model. The redesigned steering wheel is more ergonomic and compact while Aston Martin has maintained some physical buttons for crucial functions. More changes include redesigned D-pull door release handles and vertical air vents, both of which are now matched to bright chrome or dark chrome interior jewellery pieces. Look closer and you will see that the front door veneer panels are larger and available in a variety of new materials, including gloss smoked oak, gloss titanium mesh and updated ziricote wood, piano black and carbon fibre veneers.

Marco Mattiacci, Global Chief Brand and Commercial Officer of Aston Martin said

of the new DBX707: “With its best-in-class performance and dynamics, world-class design, and the highest levels of luxury, the DBX707 immediately established a new ultra-luxury SUV benchmark. Now upgraded with stateof-the-art technology and a completely new interior the DBX707 moves the game on once more, further elevating the standard by which all competitors are judged”.

The multi-screen system features wireless Apple CarPlay and Android Auto plus multiple USB-C connections and full online connectivity with the Aston Martin customer app.

The digital driver’s display is also all new being a 12.3inch screen – 1.5inch larger than those found in the DB12 and Vantage.

Aston has also tweaked the exterior and added more customisation with added paint shades like Epsilon Black, Helios Yellow, Sprint Green, Malachite Green, and Aura Green – plus the addition of Podium Green. There are new wheels too including a Satin Black on the 23inch Fortis wheel and Copper Bronze on the 23inch Forged wheel. Other visible changes include new ‘presenting’ door handles and new flush glass swivel-head door mirrors.

The equipment list now has Advanced Driver Assistance System (ADAS).

The DBX 707 continues with its angry and loud 707PS/900Nm 4.0-litre V8 engine which has been mated to 9-speed wet clutch gearbox and Carbon Ceramic Brakes. Deliveries will start later this year but this DBX now has the right arsenal to take on the immensely popular super SUV segment.

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AUTOMOBILES

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FASHION

HACKETT LONDON SPRING/SUMMER 2024 CAMPAIGN Embracing “The Spanish Spirit”

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FASHION

| BY FELICITY CARTER

Hackett London is the home of British menswear. Known for its excellence in craftsmanship and a distinction for detail, their story starts in 1983 when Jeremy Hackett opened his first store selling second-hand clothes on King’s Road, Chelsea. It was here that he began creating his own garments by merging traditional styles with contemporary cuts.

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ast-forward, and the brand has launched its Spring-Summer 2024 campaign, featuring Formula I World Champion, Jenson Button and celebrated actor, Matthew Goode which merges the quintessential British essence of the Hackett style with the lively spirit and sun-kissed landscapes of Seville, Spain.

Showcasing an Andalusian adventure, the campaign captures the soul of Hackett London’s latest collection, with curiosity and a love for adventure at its core, and it’s set against the charming backdrop of Seville, a historic city that boasts three UNESCO World Heritage sites and impeccable style.

Shot by prominent photographer Tom Craig, he captures the spirit of Jenson Button and Matthew Goode as they navigate the cultural tapestry of Seville in a campaign

artfully orchestrated by the agency Dentsu Creative Spain. The campaign unfolds, portraying the duo making a grand entrance at an iconic Sevillian hotel in a vintage car, engaging in a friendly match of croquet, savouring tapas at a local bar, and leisurely strolling in the Plaza de España.

As for the Spring-Summer 2024 collection, it features a host of tactile fabrics, timeless essentials, and imaginative fabric blends that create modern looks, and of course, they’re all polished with classic finesse as you’d expect from this British brand.

When it comes to the color palette, there are the classic Hackett blues, greens and beige, that sit alongside bright mandarin, seagrass, ash pink and Atlantic blue shades as the season progresses.

The season begins with transitional outerwear, such as versatile waterresistant technical jackets, and

mid-layers such as a sophisticated shawl collar cardigan, and soft suede gilets. As the days get warmer, lighter fabrics and brighter colors are introduced to carry you through the weather changes with comfort and style. New blazers with options in check, windowpane, and herringbone patterns crafted with premium light fabrics like linen and wool-silk blends will become the centrepiece of any transitional wardrobe. For seasonal essentials, the collection offers a range of melange herringbone overshirts, shirts and fine organic cotton polos and tees in classic blues and vibrant summery colors. The Spring-Summer collection adds a line of trousers crafted from premium cotton and linen textiles, in fine silhouettes, to offer a relaxed and polished style for any occasion.

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HENNESSEY 850 ESCALADE-V Achieving 850 bhp and 855 lb ft torque | BY ALINA ROSA LEYVA

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ennessey, the revered high-performance vehicle creator based in Texas, has released an all-encompassing performance upgrade package for the 2024 Cadillac Escalade-V, thereby elevating it to an extraordinary level of performance.

With the help of their experienced engineers, Hennessey takes the Escalade-V’s hand-built, supercharged GM 6.2-liter V8 engine from its original 682 horsepower to a staggering 850 bhp at 6,200 rpm – a significant 25% increase. Additionally, the torque figure of the vehicle is further enhanced, rising to 855 lb-ft at 4,600 rpm, marking a remarkable 31% growth. The result of this incredible enhancement is that the ‘H850 Escalade-V’ has become one of the most powerful full-size SUVs on the market, while also being among the quickest.

The team at Hennessey revamps the Escalade-V’s powertrain extensively, making significant improvements to its air induction system, ported supercharger, custom camshaft, high-flow cylinder heads, upgraded throttle body, intake and exhaust valves, as well as HPE engine management calibration.

For customers looking to add to their H850 Escalade-V, Hennessey Performance 22-inch performance wheels in gloss black or polished silver are available.

To put their creation to the test, the Hennessey team pitted the three-row luxury SUV against a stock 2024 RAM TRX, which is known as the king of full-size performance trucks. Despite the TRX’s factory 0-60 mph time of 4.5 seconds and ability to cover a

quarter-mile in roughly 12.3 seconds, the H850 Escalade-V’s superior power enabled it to outpace the TRX from the start and finish several truck lengths ahead.

The company’s CEO and founder, John Hennessey, said that “extreme-performance SUVs are one of my favorite types of vehicle to drive - their sleeper status is such a great contrast to their supercar-like performance!

Our 850-horsepower version of the Escalade-V brings heaps of performance to this luxury full-size SUV, doing the GM supercharged V8 engine justice. We’re only making 100 of these H850 models, so they’re sure to be exclusive.”

To guarantee total customer satisfaction, Hennessey provides each H850 Escalade-V with a 3-year / 36,000-mile limited warranty.

Additionally, despite the numerous enhancements to the 6.2-liter V8 engine, Hennessey’s engineers retain the vehicle’s legendary ride and drivability, with all suspension and drive modes unaltered. Hennessey’s production and testing program includes a final performance assessment on an AWD dyno and drivability testing on their private test track, the Pennzoil Proving Ground.

Each H850 model is equipped with a serial-numbered engine plaque and signature badging, indicating its exclusivity. With production already underway, orders can be placed for both domestic and international shipping through authorized GM retailers or Hennessey by calling +1 979.885.1300 or visiting HennesseyPerformance.com.

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AUTOMOBILES

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POSSE

Where Contemporary Cuts Meets Vintage Charm | BY FELICITY CARTER PHOTOS PROVIDED BY THE BRAND

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osse the gorgeous womenswear label to know. Hailing from Australia think minimalism at its finest where the ‹less is more› philosophy has been fully embraced.

At the heart of the brand is female empowerment, the label wants women to feel confident and you certainly would in these clothes. From long

romantic white dresses that are perfect for holiday strolls, to stylish co-ords in the form of column skirts and cropped square tops POSSE has your summer wardrobe sewn up. We learn more about their latest April collections drop.

Tell us about the April capsule collection?

Our April capsule bridges accessible vacation attire and elevated day dressing, featuring an

array of time-honored silhouettes with vintage charm. Our seagrass stripe print, an exclusive POSSE handloom, brims with delight, while our Louisa styles are graced with meticulous embroidery and elegant scalloped edges, reminiscent of cherished heirlooms.

What does it consist of?

Our April collection consists of an array of relaxed cuts, sweeping dresses and slouchy tailoring - combining classic POSSE silhouettes with

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beloved statement pieces. Favoring lightweight, breathable fabrics, this collection was designed with warm weather in mind, making it ideal for destination dressing.

What was on the mood board for it?

We drew inspiration from The New Palace of Morvi, also known as the Navlakha Palace.

The palace is adorned with beautiful motifs, frescoes, and murals, showcasing spectacular color palettes and textures. In addition to the architectural inspiration, our mood board embraced a sense of peacefulness, evoking a serene ambiance. Soft pinks and gentle greens featured prominently, lending a soothing quality to the collection’s aesthetic. Each element, from the vibrant corals to the tranquil pastels, contributed to a harmonious fusion of color and texture, reflecting the essence of both the natural world and the architectural wonders that inspired it.

Can you let us in on the production process?

We partner with audited and certified manufacturers all over the world. Our suppliers share the same ethos as we do, to manufacture responsibly and ethically. We use a range of carefully sourced, luxury fabrications to ensure the highest standard of quality is always being met.

We strive to deliver conscious collections, with only a limited number of units being ordered per style. We will only reproduce items that are guaranteed a full sell-through or are part of our L’essentials range, which is our permanent collection at POSSE. Which is your favorite piece and how do you wear it?

I truly love the entire collection; however, if I had to pick just one piece, it would be the Louisa Tie Dress in vintage white - I always feel incredible when wearing it. It’s such a versatile piece that fits beautifully into any setting. I love wearing it around my home, barefoot, on a Sunday afternoon, or out to lunch with my girlfriends, along with some sandals and a straw tote. It is a true statement piece, and due to the stunning detailed embroidery, it needs minimal accessorizing.

How does it emit the spring feeling?

Our April styles are crafted from lightweight, breathable fabrications, perfect for warm weather. The color palette - a mixture of neutrals and soft pastels - captures the essence of Spring, evoking a sense of calm and serenity, akin to the feeling of spending a sunny day outdoors. 22 | UPSCALE LIVING MAGAZINE | MAY/JUNE 2024

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Open call to artists and galleries Exhibit with us Biggest fair in the Middle East Audience of art collectors A network of 300+ artists Massive marketing campaign 10 th edition celebrations CONTACT US WORLDARTDUBAI.COM @WORLDARTDUBAI

TIMEPIECES

haute horlogerie

A boldly Feminine Royal Oak Concept Limited Edition in Collaboration with Tamara Ralph | BY FELICITY CARTER

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amara has long been known in the world of fashion, as ex-Ralph & Russo, and is now the Creative Director and Founder of her eponymous haute couture womenswear brand. Excitingly, she has teamed up with Swiss haute horlogerie manufacturer Audemars Piguet to add some of her magic and it comes in the form of a new Royal Oak Concept Flying Tourbillon.

To add even more glamour, it made its debut during Ralph’s runway show in Paris for the Spring/Summer 2024 Haute Couture Fashion Week this year, further exploring the synergies between Haute Horlogerie and Haute Couture.

On the partnership Tamara Ralph, Creative Director and Founder of Tamara Ralph, says, “My intention for the design of this piece is for it to capture the spirit and craftsmanship of both my brand as well as Audemars Piguet.

The complications of watchmaking orchestrate a foundation which can be played with in terms of textures, colors and designs, allowing for the savior­faire of couture to shine through. Rich materials, unique color palettes and ultimate precision are combined, creating an exquisite, limited edition of the Royal Oak

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Concept Flying Tourbillon, inspired by Haute Couture.”

At the heart of the design is bold feminity, creativity and timeless elegance. The result?

Well, it’s a gorgeous, shimmery delight as the limited edition in 18k pink gold sparkles thanks to the Frosted Gold, and the unique palette of graded hues that range from soft brown and bronze to golden tones. “This timepiece is the feminine expression par excellence of the flying tourbillion, whose lightness, precision and elegance merge with a quality of execution that symbolizes its values,” days Anne-Gaelle Quinet, Head of Complications, Audemars Piguet.

Merging innovation and heritage, it’s the first time the Royal Oak Concept’s case has been adorned with Frosted Gold—an ancient Florentine jewelery technique revisited by jewelry designer Carolina Bucci and adapted to adorn the Manufacture’s watches. Tiny indentations are created on the gold surface with a diamond-tipped tool, giving a sparkle effect like that of precious stones. Its visual power is accentuated by the polished bevel outlining the octagonal bezel, while the case’s satin-brushed flanks provide added contrast.

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The juxtaposition of finishing techniques—a meticulous operation which required perfect alignment between the hammered, brushed and polished surfaces—gives sumptuous texture to the case, while bestowing it with endless plays of light.

For its part, the caseback’s glareproofed sapphire crystal is held in place by an 18k pink gold octagonal frame, finished with satin brushing and polished chamfers and engraved with “Royal Oak Concept Limited Edition.”

Lastly, the hexagonal crown, whose shape recalls the stainless-steel screws punctuating the bezel, also plays with light thanks to its satin-brushed and polished finishing. Its translucent cabochon-cut sapphire adds yet another touch of feminine elegance to the case design.

Of course, as seconded by Ilaria Resta, the new CEO at Audemars Piguet, this creative partnership marks an exciting start to 2024 “Tamara’s endless quest for perfection perfectly echoes our watchmakers’ dedication to pushing their craft to the limit. We are delighted to start 2024 in collaboration with such an inspiring woman and it is only the beginning!”

TIMEPIECES

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PROFILE

Perfecting the Art of Entertaining

FRAN BERGER | BY HELÉNE RAMACKERS

Fran Berger inherited her love for cooking from her dad and her affinity for entertaining from watching both her parents do it effortlessly. She spoke with Upscale Living magazine about perfecting the art of entertaining, and imparts valuable tips on everything from weddings to BBQs and how to host get-togethers at home.

Fran, tell us a bit about yourself.

I grew up all over the US. My father was a real rocket scientist, so we moved with the contracts. My parents were hippies and actually let me major in dance (which I had been doing since the age of six) and minor in ceramics. If I wasn’t rehearsing or on stage, then I was knee deep in mud! This was LONG before those subjects were acceptable to major in - my parents were very free-spirited and ahead of their time.

Did you have an influence in your youth that shaped your career path?

My mother was a ‘closet creative’ our home was very eclectic (think red silk wallpaper on the ceiling in the living room!) so I think I got my artistic side from her. My parents loved to have friends over and entertain. Dad was the cook - I inherited my love and fascination with food and cooking from him and my desire to entertain from watching both of them do it effortlessly.

What does being a home entertaining designer and consultant entail?

After over two decades owning restaurants, I found that people are afraid to entertain at home, so they 26 | UPSCALE LIVING MAGAZINE |

go out. They believe that entertaining is hard and that it requires a lot of special equipment, ‘things’ to entertain with, work, time and effort - so they just don’t do it. I love to show them how all those barriers can be easily removed. I go into my client’s homes to edit and assess their collections (items they’ve either received or purchased over the years).

What can they get rid of, what do they need more of, what is missing from their collections so that they can and will entertain with ease. I show them how to use the pieces they already have and love; how to take advantage of items they own but probably aren’t using very much, and then I select pieces they can add to make entertaining more memorable and infinitely easier. For example, I’ve helped newly divorced men who had to start from scratch and had no idea where to begin. They needed their kitchens and entertaining areas to be stocked with the basics and items they will love and, more importantly, use. Once that is accomplished, the confidence is there to spend time with friends and family enjoying their home. When people realize how easy entertaining can be they find the joy in the doing of it.

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Image courtesy of Fr The Catalogue Vol 1

Where and when did your love for entertaining originate?

My parents started me on that path, and I ran with it – I still have the little recipe box with recipes that I copied onto 3x5 cards that I started in middle school. I cooked dinner for both my Junior and Senior Prom dates. I decided to make a leg of lamb (I had never attempted it) for my Junior Prom date and it came out perfect. Not your typical Junior Prom date activity but cooking for others gave me joy and purpose from such an early age.

How did you become a content creator?

After owning restaurants for 20+ years, it was time to close that chapter in my life but continue doing something. I’d worked since I was 12 and couldn’t sit at home and do nothing - it’s not in my DNA. My best friend told me, “Fran, you don’t know how much you know and how many people want to know it!” Turns out she was right! I have since made it my mission to share what I know, what I’ve learned and all the wisdom I’ve gained along the way with other people. It’s been so much fun to not only share my fine living advice with

Image courtesy of Fran Be The Catalogue Vol 1

Image courtesy of Fr The Catalogue Vol 1

PROFILE

ourtesy of Fran Berger Living, from her Book alogue Vol 1

y of Fran Berger Living, from her Book e Vol 1

ourtesy of Fran Berger Living, from her Book alogue Vol 1

Fran Berger. Image by Philip Macías 27 | UPSCALE LIVING MAGAZINE |

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PROFILE

others, but to be able to curate my own e-shop with some of my favorite products and musthaves from trusted brands.

Please share your insights on outfitting your kitchen with the best essentials.

I actually did a blog and video about this. In a nutshell, what I tell people is you don’t need a lot but there are certain items every kitchen must have to function properly. And, there are particular items I also advise to invest in, like good knives and pots and pans as you will use them daily. But there are other essential items, like a simple paring knife, that you don’t need to spend a lot of money on and just replace it when it becomes dull. I have a list of my 10 Must-Have Kitchen Tools/Essential Tools for Beginner Cooks to the products I personally recommend: A Black Cast Iron Pot, A White Frying Pan, A Chef ’s Skillet, A 6-inch Chef ’s Knife, An Edge Grain Board, A 2-Piece Cutting Board Set, 3 Piece Angled Measuring Cup Set, Stainless Steel Measuring Spoons, Stainless Steel Measuring Cups and 9” Tongs with Silicone Heads.

How do hosts go about arranging food & wine pairings.

The first thing to decide is how complicated you want to make the get together. I try to aim for simplicity so that it’s not so daunting.

You might have a wine you’ve been curious to try, or a favorite one you want to share, or a ‘vertical’ - several vintages of the same wine, or even start with a dish or type of food you want to share. From there you can start finding the right pairings.

What pointers can you give for hosting get-togethers at home?

It doesn’t have to be fancy or complicated. It doesn’t have to be big - it can be just you and a friend or two - the important thing is in the sharing. Sometimes the last minute is the best - be spontaneous! You can pick up everything you want to serve at the store on the way home - like the Italians do for their Aperitivo - and then just re-plate on great looking dishes and you have the ultimate at home get-together. As a restaurant owner for two decades in Beverly Hills, I saw it happen every day … guests gathered with friends, family members, business associates, romantic interests – anyone they wanted to connect with – to share a meal and a moment. Watching this play out many thousands of times, I realized that everything happens at the table. We laugh, we cry, and we 28 | UPSCALE LIVING MAGAZINE |

pass the chips. We shake hands, make plans, and refill the glasses.

Please share some tips on wedding planning and etiquette.

Funny you mention weddings. I have weddings on the brain as one of my sons recently got married. It was incredibly magical. This most recent wedding was over a year and a half in the making and entailed a wedding planner with a big staff, multiple spreadsheets, and a whole lot of planning for over 200 guests! My best advice is start as early as possible – if you have the luxury of time, take it. Hire really great people that come highly recommended – follow your gut when you talk to them. Weddings are stressful enough, the last thing you want is to be butting heads with your wedding planner or vendors the day of. My older son was married a couple of years ago and that one came together in under 45 days and with just 25 guests.

Both were beautiful in their own way. Because they are sons and not daughters, I had to be Switzerland and tread lightly! For the shorter time frame wedding, they had a big work trip overseas and had to have their wedding happen before the trip, so they were on a time schedule. Make sure you find a venue that is easy to work with, and that you are comfortable with – my eldest son’s wedding was in my old restaurant as it was closed for dinner, which was perfect. Find a place that you love with great food. Don’t over complicate the menu - simple is best for a smaller group. If your wedding is a small, more casual affair there’s no need to go overboard with the decor as that’s not what people will remember - flowers can be purchased at the flower mart and find vases at a dollar store – it’s about the flowers not the vessels, and the feeling of love in the room.

It’s not always easy finding the perfect gift for one’s parents. How does one go about finding the best gifts for Mother’s Day and Father’s Day? When shopping for your parents, the gift should not be about extravagance, but rather about thought, meaning and sentimental value. After all, that’s what we as parents care about the most. A well-meaning card or gesture goes a long way on Mother’s Day and Father’s Day. But if you want to give a gift, check out FranBergerLiving.com as we have great ideas (shameless plug!).

With the seasons changing and people gravitating more to outdoor socialization, how

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can they host the ideal summer BBQ? BBQs are great because they can be casual and anything you want them to be. You can keep it simple and ask everyone to bring a dish (keep track so you don’t have doubles!) for a fun potluck and you can provide the proteins or vegetables for the actual BBQ/main course.

You can cook it all on your own but it’s easiest to have most of the side dishes served at room temp and what comes off the grill should be served hot. As always, have plenty of alcoholic and non-alcoholic drinks at the ready. It’s also a great opportunity to show off your outdoor dinnerware/serveware pieces.

Exciting plans on the horizon?

Exciting for me always includes travel. I’ll be up in Napa this fall for a big annual Lobster Boil and prior to that I’ll be in NYC for an inspiration trip and hoping to have a trip planned to my favorite place - Italy - before year end. I’m also planning a fabulous cruise from Monaco to Barcelona with girlfriends for 2025. Lots of travel to look forward to.

Image courtesy of Fran Berger Living, from her Book The Catalogue Vol 1

PROFILE

Image courtesy of Fran Berger Living, from her Book The Catalogue Vol 1

Image courtesy of Fran Berger Living, from her Book The Catalogue Vol 1

Fran Berger. Image by Philip Macías

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FASHION

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FASHION

HEIDI KLEIN

The Luxury Swimwear Brand that brings Glamour to the Beach | BY FELICITY CARTER

For luxurious swimwear and beachwear that tick all the boxes, look to Heidi Klein. Founded by Heidi Gosman and Penny Klein in 2002, the brand has built up an outstanding reputation for offering timeless and flattering pieces that are lovingly made from deluxe fabrics and don impeccable cuts that flatter, and importantly, last, so you can bring out your favorite swimsuit every year! At the heart of the brand is the celebration of the female form, and Heidi Klein is on a mission to make women feel supported and empowered with the lines of one-pieces and bikinis that sit alongside ready-to-wear and accessories. C-Founder Heidi Klein tells us more about her label, from her journey into the industry through to current favorite piece to wear in sunny climes.

How, when, why did you get into the industry?

I’ve always had a strong business mindset and knew that one day I’d start my own company. Back in 2002 I met Penny Klein at work and bonded over our shared dream of building our own business. It wasn’t until I was heading off for winter sun and couldn’t find anyone selling bikinis that it became clear there was a gap in the market - just waiting for a touch of imagination.

A year later we opened the doors to Heidi Klein Notting Hill. Both exhilarated and exhausted we quickly realized that we had created something that appealed to the likes of Kate Moss and Elle MacPherson whilst also catching the eye of Vogue and The Times, catapulting Heidi Klein into the spotlight. Those first few years of working on the shop floor allowed us to really understand our customers putting them at the heart of all we do. From this one store we launched a Chelsea Store as well as an online channel, global wholesale business and international retail partners. It’s still very much an evolving and exciting journey as we strive towards our mission of creating beautiful beach, travel, and resortwear for now and years to come.

How would you sum up the aesthetic of Heidi Klein?

The aesthetic of Heidi Klein can be described as effortlessly chic and sophisticated. Our designs exude elegance, focusing on impeccable fit, luxurious fabrics, and styles that stand the test of time. Our ready-towear pieces feature timeless silhouettes and versatile pieces that seamlessly transition from day to night, embodying a sense of refined simplicity.

What is luxury to you?

Luxury, to me, means things that are timeless, well-crafted, and of fantastic quality. It’s about items that are beautifully made with meticulous attention to detail and bring endless joy.

Who is your customer?

We are lucky that we have such a diverse customer base and have been able to really get to know our customers from all the years spent on the shop floor.

What are the cornerstones of your company?

The cornerstones of our business are: 1. Ensuring an impeccable fit in every garment, catering to the diverse body shapes and sizes of our clientele.

2. Crafting pieces that stand the test of time, ensuring longevity and durability for years to come.

3. Mindful sourcing practices that prioritize sustainability and ethical considerations throughout our supply chain.

4. Embracing timeless styles over fast fashion trends, allowing our designs to transcend seasons and remain relevant for years.

5. Driving innovation across all aspects of our business, from design to customer experience, to continuously push boundaries and stay ahead of the curve.

Which was the first-ever piece that you designed and how did it come about?

When we first opened our store in Notting Hill, we spent a lot of time on the shop floor getting to know our customers and their wants and needs. It was there that we saw a gap in the market for creating mix-andmatch swimwear sets. We saw an opportunity to offer customizable sets that catered to individual body shapes and sizes, empowering women to feel confident and comfortable in their swimwear choices. Our key USP of ‘fit’ was born and has been central to the brand ever since.

What is on your current mood board?

I recently spent some time last summer in the South of France and became obsessed with the colors, the smell, the food, and the boutiques.

It’s currently my inspiration for our next collection, I’m excited to launch it next year.

Currently, which is your favorite piece?

I love our ‘Olive’ collection at the moment. It is understated yet sophisticated and perfectly captures the essence of timeless elegance. 

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PROFILE

In The Kitchen with

STEFANO GHIELMETTI | BY HELÉNE RAMACKERS

As the Executive Chef at Hilton Lake Como, Stefano Ghielmetti has mastered the art of incredible Italian cuisine. Leading a team of 22 people, he credits experience as the key to keeping calm in the kitchen.

Stefano, tell us about yourself.

My name is Stefano Ghielmetti, and I’m the Executive Chef at Hilton Lake Como.

I embarked on the culinary path when I was 27 years old. Before that, I was quite focused on pursuing a different career.

I studied motor science and began my professional journey as a personal trainer and kinesiologist. Later, I moved abroad, and everything changed. I first went to Australia, where I stayed for a year and began working in a pizzeria. Then, I traveled around the world, from London to Dubai, where I refined my culinary techniques and knowledge.

Did you have an influence in your youth that shaped your career path?

I have always had a passion for cooking.

I’ve enjoyed watching my mother cook since I was a young child, and as I got older, I started to practice at home by preparing dinner for my family. My brother had little interest in cooking, but I was passionate about it, so I continued to practice and get better at it. My mom got me a recipe book for my ninth birthday, which she used as a source of inspiration.

I read it right away and put some of the advice to use since I was so excited. I used to enjoy baking a lot, especially cakes, tarts, and pastries. I also enjoyed making pastas and risottos, among other traditional Italian dishes.

You work in an incredible environment - at the stunning Hilton Lake Como in Italy. What is that experience like for you?

After an extended period of working abroad, I made the decision to return to Italy, driven by a desire for fresh challenges and a longing to reconnect with my family and friends. I started my journey at Hilton Lake Como as Sous Chef and after one year I’ve been promoted to Executive Chef. My international background has shaped my culinary philosophy, indeed in the menu it is possible to find Italian dishes revisited with ingredients from other cuisines.

I’m always keen to find local partners and zero-kilometer products directly from the Lake.

Today I am Executive Chef and I’m leading a team of 22 people from chefs

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to stewards, ensuring the smooth operation of every aspect of the hotel’s culinary offerings, including breakfast, in-room dining, Terrazza 241, Streetfood restaurant, banqueting, and the team member canteen. Through collaboration with my dedicated team, we have achieved significant milestones, of which I am immensely proud.

Which essential tools are you lost without when it comes to cooking?

There are two objects which I can’t live without: my pliers and my temperature-measuring implement, that I always keep in my uniform pocket which we have named “Graziano”.

How do you stay calm in the kitchen while managing your team?

Experience holds the key. I have experienced many different situations, and I have come to the conclusion that losing your temper is not the best approach to stand out because you run the risk of doing the exact opposite. Rather, the finest team leader is the one who communicates confidence and control via experience.

PROFILE

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PROFILE

Do you have a favorite dish to prepare?

A dish that I am fond of is definitely lobster ravioli, an old memory from when I worked for Gordon Ramsey.

It reminds me of my grandparents’ house where I used to spend Sundays preparing homemade pasta.

Any signature dishes on the menu that have become a staple?

The signature dish at Terrazza 241 is Lobster Spaghettoni, very much appreciated by our guests especially during the summer. That’s why we always keep this dish on our à la carte menu. Another timeless dish is our Tiramisù, an iconic Italian dessert that every guest visiting Italy cannot miss.

You host a Culinary Masterclass at Hilton Lake Como. Please tell us more.

We offer our guests the opportunity to learn the secrets and techniques needed to craft perfect pasta. From achieving the optimum thickness and ‘al-dente’ bite, mastering flavor combinations, and even discovering the odd family secret passed down through the generations, they will learn to make and cook their own fresh pasta (usually, tagliatelle), the old-fashioned way. Afterwards they 34 | UPSCALE LIVING MAGAZINE | MAY/JUNE 2024

are invited to the restaurant where they can taste their pasta. This experience is greatly appreciated because it allows our guests to better understand Italian culinary tradition while having fun.

Italy is world renowned for being the pasta capital of the world. Is there a wrong way to make, what is essentially a simplistic dish?

Without any doubt - throwing pasta into a pot when it has not reached the proper boiling temperature, which is a minimum of 212 degrees Fahrenheit, or 100 degrees Celsius because then the pasta gets stuck.

Another common mistake is to break up spaghetti before putting it in the pot. But also seeing some classic recipes completely overturned, such as the famous carbonara.

And pizza! What is the secret to the perfect pizza?

Dough is the beating heart of every pizza, the foundation on which every other component stands. The perfect balance of flour, water, salt and yeast, can transform the dough into a light, fluffy and fragrant base.

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TOP 12 RESTAURANTS IN THE WORLD

BY HELÉNE RAMACKERS

From Berlin to Miami, New York to Italy, Upscale Living magazine brings you our choice of the Top 12 Restaurants in the World.

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IKIGAI RESTAURANT

Chef Christopher Rainer

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estled within the award-winning Schloss Elmau destination spa, resort and cultural hideaway in the Bavarian Alps is the two-Michelin-starred Ikigai restaurant (formerly known as Luce d’Oro) – a name change that reflects Executive Chef Christoph Rainer’s frequent visits to the Land of the Rising Sun in recent years. At Ikigai, Chef Christoph takes a light and contemporary spin on French cuisine, incorporating elements of Japanese aromas and techniques. He is inspired by the five core principles of the Japanese ikigai philosophy of life – starting small and being patient, learning to release and trust, living in harmony and sustainability, discovering the joy of little things and successes, and being in the here and now – and these inform every aspect of the restaurant at Schloss Elmau.

What made you decide to become a chef?

I was born into it, so to speak. My parents ran a country inn with home-style cooking. I literally grew up in my mother’s kitchen, and started helping out in the kitchen as a teenager.

Unique dishes that you create and why these specific dishes?

Our cooking style is based on French cuisine with Japanese influences and techniques. I am especially fascinated by three things about Japanese cuisine: its lightness, the quality of its products and its sustainability, which is expressed in the kitchen as respect for food in all its facets. Fish, shellfish, and crustaceans are an integral part of my cuisine. The hamachi with oyster vinaigrette, iced seaweed and caviar is practically emblematic of our kitchen. But the Carabinero Tantan Men is also a signature dish!

From where/what/whom do you draw inspiration?

Many factors play a role, one of which is definitely the season, nature and the associated product range. But conversations with our suppliers, employees and, last but certainly not

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least, with our guests also play a major role.

However, my trips to Japan were probably the most formative source of inspiration.

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IMÀGO RESTAURANT Chef Andrea Antonini

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ocated atop Rome’s iconic Spanish Steps, the Hotel Hassler Roma has continued its legacy as Rome’s five-star lodging of choice for the world’s elite and discerning travelers. Located on the top floor of the hotel is the Michelin-starred restaurant Imàgo, offering panoramic views of the city’s iconic landmarks. Executive Chef Andrea Antonini, a young chef originally from Rome, serves up creative reinterpretations of traditional Italian dishes, inspired by the season.

What made you decide to become a chef?

I have always been intrigued by cooking and how food is created. Then, partly by chance and partly by luck, I found myself working in a cafeteria and from there I realized that this could become my path. I have traveled a lot - from Australia to Europe, and then back to Italy and from each experience I have always tried to draw lessons, whether technical, conceptual or operational. I have a mentality that I would dare to define as very military-like: I set a goal for myself and do everything to achieve it.

Tell us about a unique dish that you have created.

Anchovies and Roman Chicory “Puntarelle”, a brightly colored proposal that immediately takes me back to my hometown, with one of the most typical recipes of Roman tradition.

Raw Beef “Garofolato” Style; I reinterpret it using the fillet in its raw version seasoned with clove oil, adding two spiced wafers, a beef stock mayonnaise, and a red wine sauce.

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From where/what/whom do you draw inspiration?

My assumption is that anyone coming to our restaurant should be able to enjoy high-quality Italian cuisine while having fun. It takes a lot of skill and dexterity to engage the customer; you have to be very serious to create something truly entertaining. From this perspective, every menu is a continuous evolution, a series of attempts that culminate in the final proposal only after everything has been tried, including wine pairings. It’s not uncommon to make adjustments to a recipe after trying the menu with the sommelier. 

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INDACO RESTAURANT Chef Pasquale Palamaro

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estled on its own private beach overlooking the Bay of Naples on the Italian secret island gem of Ischia, the classic Hotel Regina Isabella is home to Indaco Restaurant, a Michelin-starred restaurant spearheaded by acclaimed chef Pasquale Palamaro, who crafts creative seafood-centric multicourse tasting menus each season.

What made you decide to become a chef?

I have had the desire to become a chef since I was a child. My father, who was a bricklayer by trade, on Sundays, his day of rest, dedicated himself to us from dawn as he prepared lunch for all of us. For us children, it was a joy to see our dad cooking, and as I grew up, I carried this memory with me and made it a profession.

Tell us about a unique dish that you have created.

My dishes aim to tell a moment lived on the island of Ischia, focusing on everything that surrounds me, such as the dish Aculei di mare (a fake sea urchin that recalls the nostalgia of when urchins were collected and cooked on the spot). Today, the urchins are protected as the island has for some years been part of a protected park called the “Kingdom of Nettuno Marine Protected Area.”

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Another dish is the “Grouper cooked like a rabbit” (a fish cooked in the style of the traditional Ischia rabbit dish) or “Sweet Undertow” (a dessert reminiscent of the undertow of the sea; during high tide the sea brings up many fragments of shells, worn glass and stones).

From where/what/whom do you draw inspiration?

After years of experience, I have developed my own identity and today I only offer seafood cuisine, to talk about myself, my territory and its population, including its small fishermen and farmers. 

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KOL RESTAURANT

Chef Santiago Lastra

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OL is a restaurant and Mezcaleria and home to the award-winning cuisine of Chef Santiago Lastra. Originally from Mexico, Santiago has created strong, bold menus that celebrate his homeland’s rich cultural tastes, aromas, and textures with meticulously sourced seasonal British produce. Part craftsman, part researcher, his cuisine is a contrast of elegance and balance that uniquely interprets Britain through a Mexican lens, melding the diverse landscapes and seas of both.

What made you decide to become a chef?

My culinary journey began with a curiosity for problem-solving, leading from a passion for mathematics to the kitchen. Starting at 15 in a local Italian restaurant, I gained early experience before interning at Spain’s Europa Restaurante. Opening KOL allowed me to realize this dream, enabling me to share my discoveries, celebrate Mexican culture, and innovate while having a team to support both my restaurant and research aspirations.

Unique dishes that you create and why this specific dish?

An innovative dish at KOL is a unique twist on the traditional delicacy of escamoles, commonly known as “Mexican caviar.” In this rendition, pine nuts are meticulously cooked to replicate the creamy texture and nutty flavor of the original queen ant eggs. This substitution adds a layer of creativity while maintaining the essence of the classic dish.

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Where / what do you draw your inspiration from?

I have a deep-rooted connection to Mexican culture, ingredients, and culinary traditions.

Growing up surrounded by the vibrant flavors and diverse culinary heritage of Mexico, I developed a profound appreciation for the rich tapestry of ingredients and techniques that define Mexican cuisine.

Personal experiences and travels also deeply influence my cuisine. Whether drawing from childhood memories of family meals or culinary discoveries made while exploring different regions of Mexico, these personal encounters infuse my cooking with authenticity and passion, creating dishes that resonate with both nostalgia and innovation. 

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LE BERNARDIN RESTAURANT Chef Eric Ripert

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fine dining icon for over 50 years, Le Bernardin is the internationally acclaimed seafood restaurant from Chef Eric Ripert and co-owner Maguy Le Coze. Opened in 1986 in New York by Maguy and her brother Gilbert, the restaurant has held three Michelin stars since the guide’s 2005 New York launch.

What made you decide to become a chef?

From a very young age, I knew I wanted to be a chef of a fine dining restaurant. I was lucky to have a mother and a grandmother who were wonderful cooks. My mother worked six days a week at her boutique, but would cook these elaborate, nourishing meals every single night. I spent a great deal of time by both of their sides, which solidified my love of food and cooking.

Unique dishes that you create and why this specific dish?

At Le Bernardin, we are always striving to create new dishes based on the seasonality of ingredients and inspiration that comes to us.

We try not to create signature dishes so that we keep evolving. Everyone still always asks me, what is Le Bernardin’s signature dish? Although we don’t set out to create signature dishes, the Thinly Pounded Tuna over Foie Gras on a Toasted Baguette has been on the menu for

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many years because we have clients requesting it over and over again.

Where / what do you draw your inspiration from?

Different things in my daily life inspire me, whether it’s a new ingredient I try or an idea that comes to me during my morning walks.

I always try to walk from my home on the Upper East Side to the restaurant, so this is a daily practice for me. My approach is very personal - creativity comes from being a New Yorker, where I’m exposed to different cultures, different techniques, and different ingredients. I also draw a lot of inspiration from the traveling I have done around the world, particularly my trips to Asia. 

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LE JARDINIER NYC RESTAURANT Chef Andrew Ayala

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e Jardinier, French for “The Gardener,” is a collaborative culinary experience crafted by the Michelin-starred chef Alain Verzeroli and global hospitality group The Bastion Collection. Rooted in the refined elegance of French culinary technique, the menu, overseen by Executive Chef Andrew Ayala, celebrates seasonality with dishes that encapsulate the land’s rich offerings on every plate, while Executive Pastry Chef Salvatore Martone focuses on ingredients that take the form of whimsical and artistic delights.

What made you decide to become a chef?

Born and raised in San Francisco, I was introduced to the world of food and cooking from a very young age by my mother, who worked as a butcher for over 35 years. Today, she remains my main inspiration along with trips to England and Taiwan. In high school, I began cooking at a small local restaurant. After enrolling in audio engineering school, I realized that this was not my passion and decided to join Le Cordon Bleu California Culinary Academy in San Francisco, following my family roots and joining the culinary world.

Unique dish that you create and why this specific dish?

A standout dish is our Ora King Salmon.

Recognizing that some guests prefer to skip the skin, we devised a sustainable and delicious solution. Rather than discarding this rich source of omegas, we carefully remove the skin

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and dry it for two days. Once seasoned and fried, it returns to the plate as a side component, offering a satisfying crunch alongside the cauliflower and yuzu vinaigrette. This approach underscores our dedication to sustainability and culinary innovation, while ensuring a delicious addition to our Salmon course.

Where / what do you draw your inspiration from?

My culinary philosophy follows the rhythm of nature, presenting ingredients at the peak of their season and flavor, oftentimes recreating childhood memories or referencing my global travels. I draw distinct inspiration from our restaurants’ local destinations, allowing the menu, ingredients, and aesthetic to resonate with the essence of our surroundings. 

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LORENZ ADLON ESSZIMMER RESTAURANT Chef Reto BrÄndli

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t Berlin’s most iconic luxury hotel, the Hotel Adlon Kempinski Berlin, located just opposite the Brandenburg Gate, Chef Reto Brändli helms the kitchen at the two-Michelin-starred Lorenz Adlon Esszimmer. The menu features classic French cuisine accented with Asian influences.

What made you decide to become a chef?

My love of food and passion for cooking was inspired by an excellent home economics teacher at my school, Mrs. Landolt. Her cooking courses in particular were so fun that I started to enjoy them more and more. Thanks to her, I was inspired to become a chef.

Unique dishes that you create and why these specific dishes?

I am at my happiest when cooking with fish or seafood - maybe it is because I spent so much time in or near the water when I was growing up, including fishing in Lake Zurich. I particularly love one of our signature seafood dishes at Lorenz Adlon Esszimmer, Breton lobster / carrot / salt lemon / caviar. Another signature dish of mine is the Quail Balloutine, which has become a guest favorite at the restaurant. There was almost a small uprising among our regular guests when we wanted to take it off the menu.

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From where/what/whom do you draw inspiration?

Looking back, I experienced my most formative time during my apprenticeship at Hotel Waldhaus Sils with Kurt Röösli. Later, Rolf Fliegauf at the Ecco added more modern influences. I was also influenced by my time at the Restaurant de L’Hotel de Ville de Crissier under the then three-star chef Benoit Violier and at Andreas Camida’s Restaurant Schloss Schauenstein in Fürstenau.

The longer I cook, it seems that the more classic I become, because I believe it’s the highest level of craftsmanship. The intensive examination of the product and its finest processing is the number one motivator for me. 

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LT STEAK & SEAFOOD RESTAURANT (THE BETSY HOTEL)

Chef Laurent Tourondel

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T Steak & Seafood is a casually elegant New American restaurant by award winning Chef Laurent Tourondel, fusing international flavors and techniques from France, Asia and Latin America. The restaurant serves up crowd-pleasing dishes for breakfast, lunch and dinner, and not to forget, weekend brunch. Guests can check out their weekly “blackboard” menu featuring local and seasonal selections.

What made you decide to become a chef?

It stemmed from a pivotal moment during my childhood. When I was 12, my father asked me what I wanted to do so I opted to attend cooking school in order to get out of my traditional studies early. I’ve been cooking ever since.

Cooking has always run in our family, with my grandmother and parents serving as inspirations. Their culinary prowess instilled in me a deep appreciation for the craft and a desire to carry on the legacy.

Unique dishes that you create and why this specific dish?

Our signature Popover at LT Steak & Seafood stands out. Unlike traditional popovers, ours feature a delightful crispiness, paired with a variety of toppings such as two types of cheese, pepper, and caramelized onions. Our Tuna Tartare is also a unique dish with a beautiful presentation, full of fresh ingredients, including

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impeccably sourced tuna, ripe avocado, and crispy shallots, with subtle Asian influences like truffle oil. Our steak is also special because we marinate it in soy, lemongrass, and ginger.

Where / what do you draw your inspiration from?

My inspiration stems from traveling and exploring different culinary landscapes that drive my next creative spin on a dish. I also like to engage with social media platforms like Instagram for inspiration as well as subscribe to food-driven magazines from various countries, such as Saveur UK and Vogue Australia. 

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MARCHAL RESTAURANT Chef Jakob de Neergaard

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otel d’Angleterre, the grande dame hotel of Scandinavia, dates back to 1755 when it began as a restaurant created by Maria Coppy and Jean Marchal – after whom the hotel’s contemporary Michelin-starred restaurant, Marchal, is named. The restaurant, overseen by Executive Chef Jakob de Neergaard, blends classical French technique and revolutionary Nordic cuisine.

What made you decide to become a chef?

My biological grandparents all died before I was born, but growing up I had the privilege of substitute grandparents. Bodil, my substitute grandmother, was a constant presence in the kitchen, orchestrating elaborate meals reminiscent of Babette’s Feast for breakfast, lunch and dinner. She meticulously sourced fresh, local ingredients, buying eggs from one neighbor, potatoes from another, and so forth.

She planted a seed in me, and in the 10th grade, I did an internship at a restaurant, realized that I wanted to be a chef and never looked back. My true calling was helping out in Bodil’s kitchen, sensing and tasting and learning the lesson that culinary excellence depends on the quality of the ingredients and the investment of time.

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Tell us about a unique dish that you have created.

“Caviar en surprise,” which I invented in 2006 and still serve at Marchal restaurant at the d’Angleterre today, is in many ways a centerpiece of my work. It’s a dish that has had enormous significance and has left strong traces in the industry around the world.

From where/what/whom do you draw inspiration?

I am greatly inspired by Jean-Pierre Bruneau, a fantastic, innovative Belgian chef with whom I have had the pleasure of working, where I learned the recipe for the amazing sauce aromatique that I later introduced in Denmark. The greatest chef, for me, will always be Frenchborn Monégasque chef Alain Ducasse, who just blew me away when I met him. His thoughts on taste and on refining and simplifying meals have had a huge impact on my work. 

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MARYGOLD’S BY BRAD KILGORE RESTAURANT Chef Brad Kilgore

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ocated on the ground floor of the stylish boutique hotel Arlo Wynwood, MaryGold’s by Brad Kilgore is a lush, modern dining space from renowned Chef Brad Kilgore. Open to hotel guests and the public, MaryGold’s is a love letter to Wynwood, highlighting the heart of the artsy district with flavors that pull from the French tradition of the brasserie concept while melding Miami’s diverse culture into each dish and drink. Diners can expect fresh, locally caught seafood, housemade pasta and bold plates that change through the seasons.

What made you decide to become a chef?

The chef life chose me, I started gaining opportunities to work in restaurants and kitchens when I was very young. I was naturally attracted to doing food preparation, as it seemed fairly easy to me to follow the instructions.

The more time I spent in the kitchen, the more ideas started running through my head. Once I found out how creative I could be with food, I was off and running from there.

Unique dishes that you create and why this specific dish?

It’s a dish called “The Soft Egg”, which is now on the menu at MaryGold’s. We soft cook a local egg at the bottom of the bowl and a layer of pearls that look like caviar, but it’s actually made out of black truffles. and then we add a thin crisp of dehydrated gruyere cheese over that. To top it off is a very light mousse of

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gruyere and sea scallop that’s finished with a torch to gently brûlée the top.

Where / what do you draw your inspiration from?

From life experiences and passion. I love to travel and try new flavors and dishes around the world. I love tradition and research of classic food and recipes. I can easily get inspired by classic cuisine and do my own version of it. 

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VENDÔME RESTAURANT Chef Joachim Wissler

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riginally built as a royal hunting lodge and a baroque-style castle modeled after Versailles and Winchester Castle, the Althoff Grandhotel Schloss Bensberg is now a five-star hotel and a member of The Leading Hotels of the World. Located in the countryside outside of the historic and picturesque German town of Cologne, the hotel is also a culinary mecca, as it is home to the Restaurant Vendôme. Helmed by star chef Joachim Wissler, one of the architects of the “New German School” of cuisine, Chef Joachim is a winner of two Michelin stars and five red hats from the prestigious Gault&Millau.

Restaurant Vendôme has been the culinary habitat of Chef Joachim since 2000, during which time he has wowed visitors from around the world with his provocative, modern and creative interpretations of German cuisine, bringing new life to previously forgotten regional products and dishes.

What made you decide to become a chef?

In my profession, it was not primarily worthwhile for me to become a chef, but to have the freedom to live out my vision as a chef in an artistic, creative and artisanal way. However, achieving the title of ‘chef ’ was not the driving force.

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Tell us about a unique dish that you have created.

For me, unique dishes are preparations that you can assign to a particular chef without even knowing who prepared them, because the culinary ‘handwriting’ is so clearly recognizable.

One of my current most unique dishes, from my point of view, is a razor clam carpaccio with sour milk and lovage.

From where/what/whom do you draw inspiration?

Inspiration sometimes finds its way from my thoughts via my hands to the plate as a dish.

This is a remarkable process that actually takes place continuously in a chef. 

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UCHI MIAMI RESTAURANT

Chef Alejandra Rico

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apanese for “home,” Uchi is Hai Hospitality’s award-winning flagship restaurant, named after the little red house where the restaurant introduced its nontraditional take on elevated Japanese cuisine to Austin, Texas, in 2003.

Uchi strikes a delicate balance between elevated food and impeccable service alongside a welcoming and homey atmosphere. The Wynwood location, which opened in 2021, features a range of textures, flavors and warmth inspired

by Miami’s vibrant culture and energy. Chef de Cuisine Alejandra Rico is deemed Uchi Miami’s fearless leader.

What made you decide to become a chef?

I started cooking for friends and family when I was at Florida State University studying chemical engineering, and I rapidly realized that I had a passion for food. I started cooking and began posting pictures on social media. I was working in restaurants at that time, but on the front of house side. After a couple of weeks, I quit my job and started working on the back of house side and moved back to Miami where I started working in the kitchen full time.

Unique dishes you create and why this specific dish?

Foie Dumplings with caramelized onion dashi and crispy leeks. I like dishes in which I have to find a way to use the trim from proteins or vegetables, which also eliminates our waste.

This is the inspiration for the Foie Dumplings.

After cutting foie for our nigiri piece, we get

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a lot of trim from it, and I happen to enjoy French Onion Soup.

Where / what do you draw his inspiration from?

From food and ingredients that I personally enjoy eating, and I try to twist it into Uchi food while using seasonal ingredients. I also like to watch as many food-related things on YouTube or social media that I can – it sparks new ideas. 

R E STAU RANTS

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CHEFS

TOP 4 FEMALE CHEFS Journey to Success

Anne-Sophie

(c) Anne EmmanuelleThion

Chef Elena Reygadas

by Maureen Evans

Portrait HD at Joia

Credit Nicolas Buisson

Manu

Credits Helena Peixoto

BY HELÉNE RAMACKERS

Their love for food inspired them to share it with diners at their respective restaurants. Upscale Living spoke with the Top 4 Female Chefs in the World about their culinary journey to success.

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CHEFS

ANNE-SOPHIE PIC, SWITZERLAND Anne-Sophie Pic is the chef at her eponymous restaurant, Anne-Sophie Pic at Beau-Rivage Palace in Switzerland What sparked your interest to become a chef?

I’m the daughter and granddaughter of cooks, and spent my childhood above my father’s kitchens. My first approach to cooking was olfactory, when my bedroom was filled with the scent of fragrances and tantalizing smells. After graduating from business school to work in the luxury industry and defend French savoir-faire in this sector, I realized that my life was in the kitchen, and that I had to leave in order to come back stronger. I was self-taught when I opened the kitchen door and worked with my father, who sadly died two months after I joined him in the kitchen. But he passed on to me the values and philosophy of life that made me who I am today, and that still carries me forward. I’ve relied heavily on my intuition and memory to invent and build my own culinary territory of flavor combinations, complexity and aromatic power.

What are your favorite dishes from your childhood?

My childhood favorites were asparagus with hollandaise sauce, gratin dauphinois (potatoes au gratin) and les œufs à la neige aux pralines roses (snow eggs with pink pralines).

Do you still eat those dishes today?

Yes, from time to time at home.

Would you/have you incorporated them in your menu?

No, these are traditional family dishes. On the other hand, I still love white or green asparagus, which I rework every year in my gastronomic restaurant.

Has your palate refined with time?

Of course, it’s a lifetime of training and daily work. Discovering ingredients allows me to

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develop my sensory range. Like the nose of a perfumer, I work on my palate every day.

What is your favorite meal to make at home?

An omelette baveuse (runny omelette) with mushrooms: porcinis, chanterelles or morels depending on the season.

What is your favorite meal to make in your restaurant?

The one I haven’t created yet.

What is the hardest thing about being a chef?

To be in constant pursuit of excellence and to continue to progress over time.

What is the most rewarding thing about being a chef?

To make people happy, create emotion and share a little culinary culture with them.

CHEFS

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CHEFS

ELENA REYGADAS, MEXICO Elena Reygadas is the chef and owner of Rosetta, Salón Rosetta, Mesa Rosetta, La Panadería de Rosetta, Lardo, Café Nin, and Bella Aurora in Mexico City.

What sparked your interest to become a chef?

I come from a large family – my mother has 12 siblings! They often organized large meals, for which everyone cooked a dish. This is how I discovered food was a mechanism to foster conviviality through sharing and collective enjoyment. That’s what made me want to become a cook: to create moments like those.

What are your favorite dishes from your childhood?

Tamales and atole. Two typical Mexican dishes made with corn. As a child I traveled with my parents and siblings to different parts of Mexico. On those road trips my dad always insisted that we try everything. These experiences made me a curious person, and convinced me that

food is a gateway to the different cultures of the world.

Do you still eat those dishes today?

Of course! There is nothing more delicious to me than eating a tamal accompanied by a guava atole.

Would you / have you incorporated them in your menu?

At my restaurant (Rosetta) we prepare many tamales, for example the Fresh corn tamal with celeriac and smoked butter. And, at my bakery (Panadería Rosetta) we have Pineapple atole.

Has your palate refined with time?

More than refined, my palate has broadened. I am a very curious person, who loves to try new

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ingredients and dishes all the time.

What is your favorite meal to make at home?

Beans with avocado leaf. Or a slice of sourdough bread with olive oil and honey.

And to make in your restaurant?

It depends on the ingredient I’m obsessed with at the time. We recently made a dessert of jellies made with different honeys that I love.

What is the hardest thing about being a chef?

Being a mother of two girls and a chef while achieving a harmonious balance between both aspects.

And the most rewarding?

Being a mother of two girls and a chef.

CHEFS

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CHEFS

HÈLÉNE DARROZE, PARIS Hèlène Darroze is the fourth generation from a family of chefs and heads up Marsan in Paris with her daughter.

What sparked your interest to become a chef?

Food is in my DNA, and my mother told me that I understood how to taste before I could walk. I realized that I wanted to be a chef quite late in life. I started working for Alain Ducasse in his office and not his kitchen. When he saw my passion, he encouraged me to work as a chef. To this day, I have never regretted my choice.

Have you incorporated some of your favorite childhood dishes in your menu?

If I think about some of my signature dishes, ones that are still on the menu today, those are dishes I created when I was still working with my father, around the year 1998. My biggest

inspiration is Les Landes and the Basque country where I grew up. It’s the foundation of my cuisine. I’ve always been surrounded by such amazing ingredients. It gave me the constant desire to give happiness through food.

Has your palate refined with time?

You never stop learning.

What is your favorite meal to make at home?

A good roast chicken from Les Landes.

And to make in your restaurant?

I do not have a favorite – they are like my children, they all come from you and it’s impossible to pick a favorite. If a dish is on the menu, it is because I love them all the same.

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What is the hardest thing about being a chef?

Our guests come to our restaurants every day to have an experience, a nice moment, to enjoy life and be happy. And for us, it’s a big responsibility, which can be seen as a challenge. As a team, we are conscious of the obligation to continue to work with our values, views, and philosophy. I encourage my team to work with a lot of humility and to strive to do our best each and every day.

CHEFS

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CHEFS

MANU BUFFARA, BRAZIL Manoella (Manu) Buffara heads up her eponymous restaurant Manu in Southern Brazil.

What sparked your interest to become a chef?

It is something that I’ve always wanted to share with people – my thoughts about food. When I’m cooking, I want to send a message of how we can be sustainable, how we can look after our body and how important it is to share a table and to share the food, to talk about food and to understand the ingredients.

What are your favorite dishes from your childhood?

My Italian grandmother is an amazing cook and she taught me something that I really love – to make banana purée with beans vinaigrette and grilled fish. Another favorite dish from my formative years is palm heart (a vegetable harvested from the inner core of certain palm trees) served with rice and farofa.

Do you still eat those dishes today?

I still enjoy cooking some of these dishes; my grandmother does too. It’s something we usually eat for Saturday or Sunday lunch.

Would you / have you incorporated them in your menu?

Once I put the palm heart on my menu, the dish was adapted to be a more contemporary meal.

Has your palate refined with time?

I believe our palates change when we travel and when we learn more about ingredients. Trying different techniques and ingredients, our palates are always changing and growing.

What is your favorite meal to make at home?

I love to cook at home, and for me, one of the dishes my daughters enjoy getting involved

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in is making a roast beef sandwich with sweet onions and pickled cucumber.

And to make in your restaurant?

I love to cook with seafood and shellfish. I love components from the sea and the best ingredients come straight from the garden.

What is the hardest thing about being a chef?

I’m really passionate about being a chef, so for me, there is nothing hard about it. With the world changing and the amount of traveling we have to do, it is undoubtedly part of my job.

And the most rewarding?

For me as a chef, it’s to share my knowledge, my techniques and my thoughts on a global scale. To change the planet for the future and to leave a better planet for my kids.

CHEFS

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PROFILE

Elevate Your Cooking Game with MIDDLETON-MADE KNIVES | BY ALINA R. LEYVA

R

enowned chef and entrepreneur, Chef Justin Sutherland, has teamed up with acclaimed bladesmith Quintin Middleton of Middleton Made Knives to introduce an exclusive knife collaboration - the Chef Justin Sutherland x Middleton Made Chef Knife.

This unique partnership signifies a major milestone in the culinary realm, uniting two top-notch industry figures to craft a bespoke chef ’s knife that blends unparalleled functionality with exquisite artistry, underscoring their

shared dedication to culinary brilliance and ingenuity.

Crafted with precision by Quintin Middleton in St. Stephen, South Carolina, the Chef Justin Sutherland x Middleton Made Chef Knife is meticulously made using top-quality materials and techniques. With a size of 13” from blade to handle, each knife sports a distinctive design accentuated by the custom purple and black Kirinite Acrylic handles. These personalized acrylic handles not only provide ergonomic

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comfort but also present a look distinct from any of Middleton’s previous knives. The knife flaunts a superbly honed 8x2” blade expertly crafted from 13c26 Sandvik Stainless Steel, ensuring lasting durability and accuracy in every slice.

For those seeking this exceptional piece, the Chef Justin Sutherland x Middleton Made Chef Knife is now exclusively available at middletonmadeknives.com.

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HOME + INTERIORS

Transcending the Ordinary

ADAM HUNTER

| BY HELÉNE RAMACKERS

Adam, please tell us a bit about yourself.

My formative years were a whirlwind of imagination, peppered with performances in school plays and musicals that were not only about the acting but also about redesigning the set! My mother was on Broadway, and so I grew up singing in my home every day. I graduated from the Musical Theatre Conservatory at the University of Michigan and then moved to NYC. I was on Broadway in Les Mis, Ragtime, and Lion King before moving to Los Angeles in 2005.

Photo by Stephen Busken

With his adage of Your Life is Your Story and Your Home is Your Stage, Adam Hunter has been creating the most extraordinary interiors since the age of 12, starting with his own bedroom. A few decades on, his prowess has garnered him a reputation as the go-to interior designer for celebrities and clients alike.

Did you have an influence in your youth that shaped your career path?

I’ve always loved design. When I was young, 12 to be exact, my parents went on a trip, and that was my first opportunity to redesign my room; I mean, really redesign it. I ended up having a few friends help me strip the floor from dark to light, paint the walls a teal and trim charcoal. It turned out really nice, actually! From that moment on, everyone in my family knew I was a designer. I’ve always loved the way that fashion and interior design go hand in hand.

What are your fondest memories of your decade as a star on Broadway?

The times the cast and I had backstage. It was really such a good time - friends hanging out and doing what we love - performing. We treated each other like family.

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When and why did you start your firm, Adam Hunter, Inc.?

Adam Hunter, Inc. was started in 2011. I began my design career alongside Spencer Barnes at a firm called Hunter Barnes.

Our first project together was the design of the Kate Somerville Skin Health Clinic on Melrose Place, which garnered overnight publicity.

How do you go about designing extraordinary interiors across the country?

This is a question that finds its way to me quite frequently! I pride myself on curating and designing spaces that transcend the ordinary, crafting bespoke homes for unique people all over the world. Everyone has an individuality that should be celebrated, and it should be shown in their homes. Your home should exude your personality and lifestyle.

You work with the Hollywood elite. It must be a huge honor to be tasked to fashion the homes of the famous. Have there been favorite homes to work on and why?

Paris Hilton is fabulous. She knows her color for sure! I love being challenged to design homes that put me in a new mindset - pink!

Restrained drama? Tell us more.

I guess a perfect way to describe this phrase would be quiet luxury. The drama is in the details.

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HOME + INTERIORS

Do you still ‘trust the process’?

Of course! I will always trust the process. This mantra, if you will, has helped me stay grounded during challenging times, gain a broader perspective, and remain true to the vision and end goals, whether it is in my professional life or personal life.

How imperative is it to understand your client?

I spend the entire process understanding my client. It is absolutely crucial to understand your clients and feel who they really are as people.

From their backgrounds to their dreams, daily rhythms, and preferences - whether it be their favorite colors, foods, fashion brands, books, and or movies, all of this knowledge helps me interpret how to tailor the design of their space, so they feel at their best in a home that truly reflects their identity. It’s not about giving them your installation. It’s about the client’s life and lifestyle and filtering that through a design lens.

What or who inspires you?

FASHION, handbags, Oscar gowns, shoes ...

Alexander McQueen, Diane Von Furstenberg, Paul Smith ... Wonder Woman, Ruth Bader Ginsburg, Stephen Sondheim.

How do you deal with challenges?

With a double espresso and some deep breathing. Jokes aside, depending on the type of challenge - if it is design-related - my team and I are very focused on solution-oriented actions.

We concentrate on creating alternative plans, including plans B, C, and even D, if necessary, to effectively address the challenges at hand.

The most rewarding part of your job?

When my clients express their happiness with the homes that I’ve created for them and when they share the little moments of how a design detail infused some magic into their daily lives, it truly brings me joy and makes me feel good about my work.

Do you have a preferred color to work with?

Neutrals, calming blues, and greens. I love nature and anything that resembles the colors you will see on the beach.

Is there a specific texture you’re drawn to?

Yummy textures, boucles (an uneven yarn that has a knobby effect), wools and silks. Anything that makes you feel cozy.

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HOME + INTERIORS

Photo by Stephen Busken

Photo by Stephen Busken

Tell us about your own home(s).

I have just sold my West Hollywood apartment, which I fully customized, and am currently on the lookout for my next home!

Have there been favorite travel destinations and why?

Los Cabos has always been incredibly relaxing for me, energetically speaking. I make it a point to visit every year with my family, as it’s a fantastic place for us to connect. On the other hand, New York holds a special place in my heart as a magical and inspiring city. With its multitude of incredible people, it’s a place where I lived for a decade, making every return visit a wonderful experience.

Bodhi! Please tell us about him.

Bodhi is the chillest dog in the world. He is our little mascot.

Exciting projects on the horizon?

We are working on new product collections, as well as designing some great new projects in Tennessee, Los Angeles and New York. 2024 is going to be the best year creatively yet! Photo by Stephen Busken

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PROFILE

Dr. PAUL JENKINS

of ECHELON HEALTH The World’s Leading Provider for Preventive Health Assessments | BY FELICITY CARTER

Established by Dr Paul Jenkins, Echelon Health has built a strong reputation for offering the world’s most comprehensive health assessments to uncover early signs of disease and foster proactive health management. The statistics speak for themselves, as impressively, Echelon Health can detect up to 92% of life-threatening diseases in men and 95% in women.

has recently been named Echelon’s first official Brand Ambassador. Founder Dr Jenkins tells us more about Echelon Health, from offering the highest and most thorough clinical standards to the state-of-the-art technology used.

his is all made possible thanks to the expertise of top specialists in their fields, combined with cutting-edge technology; cue some of the world’s most advanced imaging equipment, including CT, 3T MRI and ultrasound scanners, as well as comprehensive blood tests, which can see incredible systemic detail and detect the vast majority of diseases which could lead to premature death.

Tell us the concept of Echelon Health, and how it came about?

Echelon Health has a simple aim – to reduce early mortality by detecting disease at an early stage and to increase clients’ health span i.e. their length of active and healthy life.

Echelon was founded in 2005 shortly after I had established the European Scanning Centre (a high-quality diagnostic imaging center). I recognized that the same advanced scanning technologies which were used to diagnose disease at the ESC could also be used in a preventive manner to see inside the body with incredible detail that would allow the very early detection of many diseases which if left untreated would progress and cause early death.

Under the leadership of Dr Jenkins and his team of experts, they ensure clients are equipped with a detailed health analysis and a plan for future healthcare following each assessment for the ultimate peace of mind.

With such a prominent reputation, it’s no surprise that Echelon Health has built a strong base of discerning clients, and advocates including Tim Steiner OBE, Sir Ben Ainslie, Dylan Hartley and Ole Solskaar. Plus, renowned British fashion designer, Amanda Wakeley OBE,

Who is your clientele?

Our clientele are a mixture of males and females who are concerned about their health and wish to maintain it so they can continue to enjoy life. The majority are typically over the age of 40 and of reasonable high net worth who understand that a preventive health assessment represents a superb investment in their most valuable possession, namely good health. Interestingly, while traditionally it would be a majority of men, over the last couple of years, we

T

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have noticed an increasing number of couples attending, as well as women.

Tell us about the offering and the process?

We offer a number of different preventive health assessments ranging from a simple cardiac health check to our flagship offering, which is the Platinum Assessment, which is our most popular. This is the most advanced health screen currently available worldwide and by utilizing several different scanning technologies to see inside the body in incredible detail, we are able to detect 92% of the causes of early death in men and 95% in women.

The assessment takes around 5-6 hours in our Harley Street center and clients have the use of our private suite in between the different scans and in which to have lunch afterwards. They are accompanied by one of our client liaison personnel throughout their visit and the whole assessment is painless with clients able to resume normal activities immediately afterwards or even return to work.

What technology is used in the process?

Importantly we recognize that no single scanner can detect all diseases and so we utilize different ones – CT, MRI and ultrasound scanner to image different parts of the body. For instance, only a CT scanner can image the inside of the heart arteries to determine the earliest signs of coronary artery disease, or to screen for early lung cancer. An MRI scanner just cannot do this but conversely is superb for imaging the

PROFILE

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PROFILE

brain and the prostate gland, whereas an ultrasound scanner is optimum for visualizing the female reproductive organs (ovaries and uterus). Importantly the scanners are operated by very experienced radiographers and the resultant images are reported on by some of the UK’s most experienced radiologists, each reporting on their area of expertise. Thus, a Platinum Assessment will have around 7 different radiologist’s reports.

How long do the checks take?

The comprehensive heart assessment takes approximately 45 minutes whereas the Platinum assessment takes 5-6 hours.

What is the recommended follow-up process?

About a week after the assessment, the client has a consultation (either face-to-face or via video) with one of our experienced doctors to go through all of their results, answer any questions they might have and make a plan for their management. If something is found that warrants further investigation, we will make a referral to an appropriate senior spe80 | UPSCALE LIVING MAGAZINE |

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cialist. Depending on the urgency, this can be the same or the next day.

What do you have in the pipeline?

At present, we have no immediate plans for expansion as we believe the optimum imaging tools are located in central London. We are constantly looking to improve our service and our Medical Advisory Committee, drawn from some of the UK’s most experienced and renowned specialists, advises us on any updates in preventive medicine that could be incorporated within our assessments.

Echelon Heath, 68 Harley St, London W1G 7HE, UK Phone: +44 20 7580 7688

HOMES + INTERIORS

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HOMES + INTERIORS

NICOLA FONTANELLA A Creative Powerhouse Talks Timeless Elegance | BY FELICITY CARTER

Nicola Fontanella, the British interior designer, whose glittering client roster includes names such as Madonna, Guy Ritchie, and Naomi Campbell, finds herself spending more time in Miami these days. As founder and CEO of Argent Design, Fontanella is the driving force behind a 50-person studio that designs ultra-luxe private homes, private jets, and yachts for its affluent and celebrity clients, as well as retail and hospitality spaces, and entire high-rise mixed-use developments for commercial real estate investment firms.

A

rgent projects, across all interior verticals, tend to mix classic European flair with Art Deco, resulting in spaces that are at once contemporary and timeless. The studio’s projects can be found on every continent, including in New York, Miami, London, St. Tropez, Melbourne, Beijing, and Hong Kong.

The studio doesn’t have a house style. Each project is inspired by its specific client brief. However, what they all share is impeccable space planning, incredible detailing, lavish craftsmanship, and customization of everything from ceilings and flooring to bespoke, one-of-a-kind, specially commissioned pieces, like Lalique antique crystal chandeliers and Lalique custom lighting.

Argent Design projects are difficult to replicate because of the studio’s extensive use of rare and special materials – not available in any catalog – which Fontanella sources from around the world.

In Miami, where Fontanella’s practice has grown to rival her original London base, the designer is known for end-to-end turnkey projects – ultra-luxurious, move-in ready mansions. With projects like 2000 North Bay Road in Miami Beach, currently listed for $15 million, Fontanella typically oversees not only the interior decorating and final styling, but the external architecture and landscaping as well.

Earlier in April, Fontanella spoke with Upscale Living, giving us an inside look at what it takes to create the spaces of timeless elegance and sophistication that keep her ultra-high-net-worth and prominent clients beating a path to her door year after year.

When designing ultra-luxe mansions, how do you do what you do?

A chic, seamless, effortless look actually requires a lot of effort, with many factors going into the end-result. Otherwise, everyone could do it. Fads and fashions come and go. The key is to carefully consider the architecture of the building, the location, the various areas of the home, and juxtapose that with the “personas” of who will live there, how they will live there, and how versatile a space will need to be.

How do you choose the art that goes into a client’s home?

Art is a journey and one’s relationship with art is often personal and emotional. My clients tend to collect pieces throughout their lives. Elements of the interiors we commission on behalf of clients, like the lighting, or even intricate flooring, are meant to both complement a client’s art collection, and to stand alone in its ability to create visual interest.

When people describe your projects as having European essence, what do they mean?

Europe has spectacular old buildings, palaces, castles, you name it. I find myself influenced by European heritage sites – not just the ones in the United Kingdom where I’m from, but also those in Italy, France, and as far afield as St. Petersburg, Russia. On an Argent project, that influence can translate to cornice detailing or wall paneling.

People often notice the ceilings on the projects we complete in the United States, because it’s a notable characteristic of traditional European architecture to pay attention to ceilings. Ceilings are not an afterthought.

Think of the Sistine Chapel.

Our approach to ceiling design ensures that the whole ceiling is coordinated with the furniture layout, with an emphasis of aesthetics. No unsightly access panels or grills. By adopting a forward-thinking approach and innovative techniques, we make sure that smart-home features and even air conditioning installations are included in the ceiling but are completely hidden. We often specially commission our chandeliers, which become collectable pieces, as well as Lalique wall lighting, that function as the jewelry of the home. The whole ceiling becomes a work of art.

We’ve talked about ceilings. Tell me about your approach to floors.

We take inspiration for our floors from the exterior detailing of buildings, ceilings, and other elements. This approach ensures that all the details within the building work together, with the exterior always

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HOMES + INTERIORS

connected to the interior. One of Argent Design’s specialties is our bespoke floors. We create intricate flooring patterns by combining a variety of materials like wood, marble or onyx, and bronze insets. The craftsmanship required to make an Argent floor is what makes it exclusive and one-of-a-kind. No two floors are ever the same.

Seamlessly integrated indoor-outdoor living is de rigueur in Miami architecture and design. Tell me about your approach to this concept.

Yes, there’s an emphasis placed on this concept in South Florida, but we take this approach, on a more abstract level, on all our projects. Buildings have exteriors and interiors, and they must make a logical whole.

On a practical level, objects inside the home must be placed strategically to maximize views, taking into consideration where people will stand the most, sit the most, look out the most, and how certain areas and views will look during different times of day.

Argent Design also designs the interiors of yachts and jets, where efficient space planning is paramount. Tell me how you apply space planning to your practice as a whole, and 86 | UPSCALE LIVING MAGAZINE | MAY/JUNE 2024

how you design dressing rooms in particular.

It all comes down to a delicate balance of hiding what needs to be hidden and functionality, even when the home itself is extremely spacious. The homes I design for my HNW clients often have separate dressing rooms, with customized storage for suits, shoes, watches, jewelry, purses, sunglasses, and more.

In addition to being functional, stand-out spaces, Argent Design dressing rooms have bespoke joinery, drawers, and shelving, to make sure everything has a place, and everything is in its place, in a way that appropriately matches the client’s lifestyle. Designing is all about trying to solve paradoxes.

Argent homes with all their customized craftsmanship rise to the level of works of art – that’s what we strive for. At the same time, we always remember that these spaces are not galleries.

They are working homes where people will actually live, so designing for functionality is imperative, and storage is a key tool for achieving functionality.

HOMES + INTERIORS

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WHAT’S NEW “Bringing you the finest places around the world is what we love to do here at Upscale Living magazine. In keeping with this tradition, we are focusing on introducing you to new kids on the block or accommodation establishments with a re-looked lease on life. Grab your travel diary as you want to get to these places as soon as possible!”

| BY HELÉNE RAMACKERS

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HOTEL CASA LUCIA

BUENOS AIRES, ARGENTINA Housed within the historic Edificio Mihanovich, once the tallest building in Latin America, Casa Lucia is designed to offer spectacular views of the Río de la Plata, resembling a lighthouse meant to welcome those arriving to Buenos Aires for the first time. Helmed by Único’s dedicated team, the hotel stays true to its roots and serve as a welcoming beacon for locals and international travelers alike.

Located on the storied and stylish Calle Arroyo, a charming curved road famed for its elegant French architecture and renowned for hosting Buenos Aires’s top fashion houses and art galleries. Calle Arroyo runs through the heart of the Recoleta, a neighborhood home to elaborate historic palaces, chic shops, and cultural landmarks including the Recoleta cemetery where the iconic Argentine first lady, Eva Peron, is laid to rest.

Guests arriving at Hotel Casa Lucia are immersed at once into a celebration of Buenos Aires. Bringing together the latest creative talent from local design and architectural houses, the year-long refurbishment was led by Buenos Aires-based firm Torrado Arquitectos, alongside the interior design team from South American design firm Fernanda Schuch Studios.

The hotel’s 142 rooms and suites feature sleek furnishings that contrast and complement its historic roots, as well as contemporary art from award-winning Argentine artist, Cristián Mohaded whose work is featured in the Philadelphia Museum of Art, and at the Musée Les Arts Décoratifs in Paris.

Throughout Casa Lucia, raw tones and black molding true to the building’s monochromatic architecture lend the space a sense of sophistication.

A light-bathed internal garden incorporating natural vegetation found on Arroyo Street brings the city’s vivacious spirit into the hotel, while accents of linen, leather, and wood give a polished finish.

In Cantina Restaurant, the elegant black and earth-toned color scheme is enlivened with nods to “sporty” and polo-inspired green and red elements of decor, intended to cultivate a relaxed daytime atmosphere.

Cantina Restaurant serves as a vibrant new hotspot drawing inspiration from authentic Argentine aromas and flavors, whilst capturing the essence of the land with fresh, local ingredients. An homage to the country’s famed cuisine and renowned wines. www.hotelcasalucia.com

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LA ROQQA & ISOLOTTO BEACH CLUB PORTO ERCOLE, ARGENTARIO

Connected to the Tuscan mainland by one road dividing two lagoons, Porto Ercole lies on the east coast of Tuscany’s Monte Argentario, just 1.5 hours from Rome and 2.5 hours from Florence by car. A geological marvel, this rocky landmass was a true island for millennia until it became connected to the mainland by two long sandbars, and for centuries, has been considered one of the most authentic, charismatic Italian seaside towns.

Born from the Swedish-born Jonsson family’s love of summers spent holidaying on Argentario Island, LA ROQQA has been totally transformed following a threeyear renovation from its former iteration to create something new and highly unique for this special region. The 55-roomand-suite boutique hotel is perfectly in tune with the surrounding landscape, with a contemporary and cosmopoli90 | UPSCALE LIVING MAGAZINE | MAY/JUNE 2024

tan feel by renowned Milanese design house, Palomba e Serafini Associati Studio.

LA ROQQA’s slick and elegant design combines artisanal furnishings with iconic pieces from the 1960s and 1970s, while the color scheme reflects the typical hue of Porto Ercole’s local buildings, creating a sense of harmony with the environment. Blending the past with the future, the hotel is immersed in the social and architectural fabric of a vibrant community, yet still within easy walking distance of one of the area’s few sandy beaches, in a setting of pristine natural beauty.

The beating heart of LA ROQQA is the vibrant rooftop restaurant, Scirocco, offering breathtaking views over Porto Ercole and the Corsini Botanical Gardens. Scirocco presents a contemporary take on traditional Tuscan cuisine serving family style dishes using local

and organic ingredients, a passion of Executive Chef, Francesco Ferretti, to celebrate the locality of the region. LA ROQQA also features a Mezzanine Restaurant and laidback drinks terrace where guests can enjoy an array of creative cocktails in a peaceful and relaxed environment.

Isolotto Beach Club is just a stroll away in a secluded bay, with views over the small island after which it is named.

Unique to the region’s rocky landscape, Isolotto is the only sandy stretch of coastline on the island and is the new social hub of Monte Argentario, with two vibrant beachside restaurants serving a fresh and colorful menu of locally sourced fish and seasonal grilled dishes. www.laroqqa.com

RIAD BOTANICA

MARRAKECH, MOROCCO Owned by Australian and Moroccan couple Angela and Mohamed Mellak, Riad Botanica is a labor of love and a fusion of cultures. Having undergone meticulous renovations from the ground up, the historic 10th-century Riad is now a space that ignites the senses with traditional Moroccan craftsmanship and Australian style.

Complete with a rooftop terrace, courtyard, and pool, and defined by its iconic Moroccan and Australian art deco design, Riad Botanica can be hired exclusively for up to twelve guests, or suites can be booked individually, making it the perfect place to retreat from the city buzz of Marrakech and soak up Moroccan hospitality and culture.

Nestled in the back streets of the historic 10th century Media, Riad Botanica is an oasis away from the bustle for which Marrakech is renowned. With

careful consideration for the traditional craftsmanship of the local artisans, the team has transformed the Riad from its original nine-room aristocratic residence to now offering four spacious guest suites as well as a two-bedroom apartment, which is perfect for families.

The love of Art Deco design became the meeting point, fusing Moroccan craftsmanship with Australian design flair, demonstrated nowhere better than through the hand-printed 1930s Florence Broadhurst wallpapers depicting birds and nature in bright colors, which are complemented by modern Australian features, fixtures, and furnishings.

These elements combine perfectly with the traditional Moroccan nature-inspired, warm woods, brass details, marble and stones in vibrant colors and textures of tadelakt and luxury zelige tile work with Islamic geometric plaster

patterns. The suites have been designed with spacious Australian proportions, featuring king and super king beds, with vast ensuite bathrooms, expansive showers and marble floating vanities.

Each suite has been curated with a color palette unique to its theme, all of which center on the healing properties of plants and the beauty of their flowers: Orange Blossom, Rose Beldi, Nigella, Pomegranate, and Zahara. Riad Botanica guests can relax in the courtyard either by dipping in the crystal clear pool, star gazing under the orange tree on the day beds, or nestling down on the fluffy hand-quilted Beni ourain cushions in the courtyard, accompanied by the bird song and chill tunes. https://riadbotanica.com

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MARATABA RESIDENCE

MARAKELE NATIONAL PARK, SOUTH AFRICA Marataba Residence in the Marakele National Park is the latest addition to MORE Family Collection Residences, a selection of exclusive-use properties in sought after locations in South Africa. The privately managed 56,834 acre reserve is set within the malaria free national park and is encircled by sweeping Waterberg Mountain vistas.

Hosting an impressive wildlife diversity that includes the Big Five, the stunning Marataba Residence is situated in a remote corner of the reserve, along the Matlabas river, offering privacy and exclusivity for families. With its own professional field guide and safari vehicle, guests have complete flexibility on safari.

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Matlabas River, and a diversity of wildlife that includes a healthy rhino population.

Marataba Residence provides an additional and exciting option over and above our two luxury lodges,” says CEO and Custodian, Robert More.

Marataba Residence offers a tranquil family retreat set in nature as the unique layout ensures maximum privacy – four bedrooms have been built as stand-alone accommodation with a main, shared lodge comprising a spacious lounge, bar and dining room, as well as a swimming pool and fire deck with an incredible view over the Matlabas River. Spend leisurely afternoons observing wildlife along the riverbank, enjoy sundowners and memorable alfresco dinners. Your residence butler takes care of the details, and your personal chef arranges gourmet meals, and everything in-between.

The Residence caters for up to

eight adults and two children, with the team catering for young ones with nature treasure hunts, spoor identification and mold making, arts and crafts, stargazing and more.

There’s also an opportunity to take part in the veterinary care of endangered rhinos from April to September.

For Robert More, it’s about valuable time together, “Families need time together to reconnect and there’s nowhere better than in nature to pause and feel replenished. It’s a memorable African adventure experience where guests can set their own pace and simply be.” https://www.more.co.za/residences/marataba-residence/

SONEVA SECRET 2024 HAA DHAALU, MALDIVES

Soneva, the world-leading sustainable resorts operator, has revealed the new, ultra-bespoke Soneva Secret 2024. Located at Haa Dhaalu, the Maldives’ most remote atoll, Soneva Secret 2024 has been thirty years in the making. It builds upon Soneva’s experience at the forefront of exceptional hospitality, and sets a new, unmatched standard in intuitive, personalized service, exquisite private villas, and unspoiled settings, surrounded by nature.

Featuring just 14 beach and overwater villas, including lagoon ‘Crusoe Villas’, accessible only by boat, and the ‘Castaway,’ the world’s first floating villa at 4,000 sq. ft. Despite the exclusivity of only 14 villas, Soneva Secret 2024 is a fullscale island-based Soneva resort with the panoply of amenities to which Soneva guests are accustomed.

These include the Soneva Soul spa, the outdoor Cinema

Paradiso, the Den kids’ club, the ‘Living Room’ – a casual dining and lounge venue, the library, boutique and Soneva’s dedicated ice cream, chocolate, cheese and charcuterie rooms. Additionally, Soneva Secret 2024 features ‘Out of This World’, a castaway dining tower, observatory and wine cellar in the lagoon, reachable by zipline, and the toes-in-thesand firepit dining experience called ‘So Primitive’.

Each villa is designed with direct access to the white sand beach or sparkling lagoon. In addition to vast master suites, including a roof that slides open to reveal the night sky, every villa features adjoining bedrooms, offering ample space for families or additional guests. There are two ‘reserve’ villas – each measuring 10,000 sq. ft and accommodating up to eight guests – one is on the beach and the other ‘planted’ in the lagoon.

Family experiences go far beyond the resort’s Den kid’s club, whether it’s a picnic on a faraway shore, a sunset dolphin cruise, guided snorkeling with the resident marine biologist, or navigating the night skies with exceptionally clear views of the Milky Way with the resident astronomer.

Soneva’s renowned service reaches new heights at Soneva Secret 2024, with a dedicated Barefoot Guardian, Barefoot Assistant and Private Chef for every villa. The private chefs liaise with guests to craft bespoke menus and unique culinary journeys, whether in the privacy of the villa or surrounded by nature in one of the atoll’s most picturesque spots. https://soneva.com/resorts/ soneva-secret-2024/

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YOUR PORTAL TO THE WORLD OF LUXURY w w w. u p s c a l e l i v i n g m a g . c o m

786.760.9133

TRAVEL

Spectacular samara karoo lodge IN SOUTH AFRICA’S GREAT KAROO | BY HELÉNE RAMACKERS

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TRAVEL

Spanning in excess of 67,000 acres, Samara Karoo Reserve is an incredible conservation success story. Situated close to the town of Graaff-Reinet in South Africa’s Eastern Cape Province, it is a love story that started in 1997, albeit with just enough trepidation to turn the ambitious land rehabilitation and species reintroduction projects into the most amazing wildlife reserve.

C

ommencing my journey at Cape Town International Airport with my favorite Southern African airline Airlink, 1 hour later I land at Port Elizabeth International Airport. Following a road trip through a few small Karoo towns, arriving in time for lunch is always a good idea. The table is set on the pristine lawn adjacent to the sparkling pool, with the overhanging branches of a tree allowing for some shade.

I am staying in Samara Karoo Lodge Family Suite no 2, sans family, which is a short walk from the main area. The extensive refurbishment of Karoo Lodge took place in 2023, during which time the lodge was closed for 8 months, and the result is simply spectacular. With two bedrooms separated by a lounge area, the suite can comfortably accommodate 4 adults plus one child under the age of 12, with the youngster sleeping in the shared living area on an extra bed.

“The redesign pays homage to this special region we call home,” says Samara co-founder Sarah Tompkins. “A great deal of love and hard work has gone into retaining the lodge’s quintessential Karoo character while embracing a modern approach to safari living.”

A collaboration with Graaff-Reinet architect Peter Whitlock, James Bisdee of Randcivils, interior designer Amy Kidger of Hinterland Studio, creative director Paul Duncan and horticulturalist and landscaper Arthur Mennigke led to inspired spaces. Taking their cues from the natural landscape and local culture, a combination of traditional Karoo style and modern South African design saw the light, with personal touches eliciting Samara’s journey as a family-run conservation project.

Portraying an authentic celebration of the soulfulness of the Karoo, local artisans were called upon to breathe life into the new spaces. Metal four-poster beds form a dreamy backdrop to the magnificent beauty of the surrounding landscape. A focal point in the bedroom is

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TRAVEL

the large hand-embroidered cushion on the bed

by Casamento, in a sense honoring the botanicals which are indigenous to the region.

An area where meals are enjoyed is out on the verandah of the main building, delighting in the fresh Karoo air and possibly spotting some wildlife in the distance, or even on the lawn.

Baboons seem to love foraging for ants, and warthogs might have a roll-around when the grass is wet to cool themselves down. A popular meal choice at Samara is the delicious Karoo lamb, served in the format of gourmet burgers or rack of lamb.

Samara’s core values encompass 4 Cs – Community, Conservation, Culture and Commerce.

The one can’t function without the other.

“Samara forms part of a group called The Long Run,” General Manager Marnus Ochse tells me.

“The Long Run helps us streamline some aspects of our business that really focuses on the 4 Cs. Community has been at the heart of what we do at Samara from Day 1, employing people from the surroundings and giving back to various projects. The community has also been involved in the renovation of Samara Karoo Lodge, which incorporates the culture side of things.”

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With a big emphasis on conservation, Samara started with the reintroduction of cheetahs in 2004. Sibella was the very first cheetah to set foot here in over 130 years, and her story has many facets – from near tragedy to triumphant queen of the Karoo, she has been instrumental in contributing 2,4% of the wild cheetah population through her various litters. On an afternoon game drive with head guide Roelof Wiesner and tracker Elroy (Klippers) Pietersen, we find Naleli and her four cubs, an exceptional mother who has successfully raised two litters of cubs.

In 2017, elephants returned to the landscape for the first time in 150 years with a translocation of a small herd of only six individuals. In 2023, an elephant calf was born, causing lots of excitement. Two famous bulls make for quite the sightings – the one affectionately known as Kahle, which translates to gentle in Zulu, causes

a roadblock on our early morning game drive up the mountain. Remaining respectful to animals, Roelof gives way to the large pachyderm who does not want to let us pass.

The most elaborate reintroduction was to bring wild lions back into the Karoo, where they had been exterminated in the 19th century. In 2019, the ‘vanishing kings’ returned to this region, with two prides – The Founders Pride and The River Pride. Fortunate for us, we happen upon both prides, with the majestic Founders Pride lion named Marakele feeding on a wildebeest up on the plains. He is a magnificent beast; camouflaged against the grasslands on the Kondoa mountains with only his black mane giving him away.

Samara’s rewilding and restoring is still in full kilter. Expanding the reserve with an extra 9,900 acres, they want to add more iconic species such as brown hyenas and possibly Af-

rican Wild dogs. “If you really want to achieve biodiversity,” Marnus continues, “Each species plays a role within that system. People might think elephants are destructive, but we’ve seen a positive adaptation to the landscape since they have been introduced to the property. The same goes for lions – they have changed the behavior of certain species.”

As for Commerce, the success of the lodges play a big part in establishing a thriving eco-tourism business. Samara has three stunning lodges, all completely off the grid. Samara Karoo Lodge was the first lodge built, followed

by The Manor, and then Plains Camp. Was it serendipity when the Tompkins family initially set foot here and invested blood, sweat and tears into this special part of the Great Karoo? One thing’s certain, guests return again and again, because when you’ve been fortunate to visit Samara, you leave a piece of your heart behind.

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R E STAU RANTS

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OKTA

One of Oregon’s Top Dining Destinations | BY TRACY ELLEN BEARD

Ōkta, located in the Tributary Hotel in McMinnville, Oregon, opened in July 2022. Fame came early when The New York Times included it in its 2023 list of the 50 best restaurants in the United States. Michelin-starred Chef Matthew Lightner, the former Portland, Oregon, Castagna chef who moved to New York City in 2011 to open Atera, which earned two Michelin stars, has returned to the Willamette Valley to showcase and celebrate what the local region has to offer. Ōkta Farm and Larder On my recent visit to McMinnville, my daughter Brittney and I toured the ōkta farm and larder with General Manager Christine Langelier, who said, “Our philosophy on farming is regenerative practices, but it is really all about collaboration and communication with the restaurant and the hotel.”

Chef Lightner oversees the planting and management of the farm. He works with Christine, Chef Larry Nguyen in the larder, and farmer Saruh Wynes to grow the produce he wants to use in his dishes at ōkta. The collaboration begins in the nursery during the last weeks of December and into the first weeks of January.

During this time, the team figures out what they will need in the next six weeks, in the spring, summer, and into the fall.

Depending on the maturity rate of different seeds, some produce is ready to harvest in a month or two. In contrast, other seeds need to be in the ground much longer and will not be ready for harvest for several months but will then be available for future menus.

Chef Lightner and the kitchen team are in constant communication with Saruh, who has a strong background as a bean farmer. She uses that knowledge to grow various types of produce, but also plants beans to add nutrients

back into the terroir. These beans are harvested to make miso in the larder.

Christine said, “The idea of our larder is not about preserving what is going bad. We pick things in the field when they are at their prime so that they bring the best flavors into the fermentation process. For instance, our Jimmy Nardello peppers were picked at their peak during the summer, cured for the entire fall, and then placed on the winter menu. We often overproduce something in the garden, and because of that overproduction, we are able to work with it in the larder and put something wonderful on the menu six months later.”

Having a restaurant farm allows Chef Lightner to serve what is in season at that moment.

At the same time, Chef Larry gets a variety of produce to preserve, alter, and use to create new ingredients by using ancient and modern fermentation techniques. His end products are used to flavor food for today’s menu and future dishes. Christine shared, “What Chef Larry creates is kind of the salt and pepper of ōkta.

We don’t use salt and pepper like most people do. We season the food through preserved ingredients by taking the salinity from a product and using it to add saltiness along with other additional flavors.”

Okta – A Dining Extravaganza Brittney and I enjoyed ōkta’s tasting menu, which consisted of six snack bites and ten courses paired with seven wines. One of our first dishes was a Rouge de Bordeaux crepe topped with mushrooms and Perigord truffle accompanied by a delicious cup of roasted chicken broth. The crepe was soft, exhibited an uber mushroom flavor, and only took two bites to consume. These dishes were paired with a tasty Champagne Colin, which has a beautiful pink color from pinot noir grapes.

One of our favorite courses of the night was a housemade tart shell filled with a caramelized sunchoke puree and topped with spiny lobster tossed in a preserved Jimmy Nardello pepper aioli. This dish arrived paired with a glass of

Alvinte, a Spanish Albarino that exhibited great salinity, acidity, and brightness.

The mussels were another favorite; they were the plumpest, best-textured mussels I have ever tasted. They were cooked in their own broth and served in a butter reduction.

In between the different courses, we received several beautiful cards with photos and information paying homage to local farmers, vintners, and the native people.

The wild-caught flounder, served with watermelon, purple, and Spanish black radishes, sat on top of fermented puffed buckwheat. The buckwheat added a fantastic texture, and the delicious dish was paired with a glass of sake from Southern Japan. The soft water in this area of Japan made the sake light and pretty with less minerality.

The lightly smoked sturgeon caviar on top of savory kohlrabi custard, collard greens, and pine vinegar served with a polenta brioche roll and butter with sea salt was exceptional, and the crab and black cod dishes were tasty and Instagram-worthy.

After more delicious courses, a palate cleanser made of rhubarb and wild ginger cream with kombu arrived. It was sweet and tart and ohso-yummy.

My favorite dessert was the Naked Bear pumpkin ice cream with praline chocolate cake, barbequed parsnip milk, and crunchy pumpkin seeds. I gave this dish a 10+ rating as it offered a gorgeous mix of textures, was well-balanced, and nicely salted.

Dinner at ōkta is a well-thought-out, beautiful, tasty, and professionally executed experience. As Christine explained, “The ethos behind our hospitality is that we want to surround you with it even though you do not know it is coming. We want to hit you with it from all sides.” The underlying philosophy behind the Tributary Hotel, ōkta, and ōkta farm and larder is about sharing the local terroir—its bounty, history, spirit, and people.

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Delicious Drink Recipes from around The Globe

RAISE YOUR GLASS | BY HELÉNE RAMACKERS

Whether you’re a whisky aficionado or simply enjoy the smooth taste of this special spirit, Upscale Living magazine brings you the most delicious drink recipes from around the globe.

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‘GILI FASHIONED’ BY GILI LANKANFUSHI, MALDIVES Gili Lankanfushi enjoys an unspoilt island location in the Maldives’ North Malé Atoll.

Perfectly suited for couples, families, solo travelers and groups alike, the resort combines rustic eco-design, unparalleled service and stunning natural scenery with a laid-backluxury, ‘no news, no shoes’ philosophy.

New for 2024, the bucket-list-worthy restaurant has enjoyed a full refurbishment,

featuring the rustic-chic interiors for which Gili is renowned and an extended outdoor decking area which provides the perfect spot to watch the sunset, cocktail in hand.

Beloved by guests for the opportunity to spot reef sharks and rays drift through the lagoon below as they dine, the all-day-dining spot offers panoramic views across the Indian Ocean. As sunset turns the sky afire, the

Overwater Bar becomes the perfect setting for sundowners: delicious cocktails freshly crafted using local flavors and served with light and flavorsome canapés. And what better place to enjoy Gili’s tasty whisky offering, the Gili Fashioned – an island take on the iconic Old Fashioned – crafted by Bar Captain Vijeesh Stanley.

Ingredients: 45ml Talisker 10-year-aged whisky 15ml Drambuie 2 bar spoons Jaggery 5 dashes bitters 1 dried coconut flake 1 sprig dehydrated rosemary 1 slice dehydrated orange

Method: - Place jaggery in a mixing glass, add bitters and Drambuie - Muddle it gently to dissolve the jaggery perfectly - Add Talisker whisky and ice cubes, stir well until chilled - Double strain into a rock glass, filled with fresh ice cubes

- Garnish with orange, rosemary, and coconut flake, add a few drops of whisky and torch it to give a touch of smoke

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‘ZARAFA SUNSET’ BY GREAT PLAINS’ ZARAFA CAMP, BOTSWANA Botswana’s first Relais & Chateaux property, Great Plains Zarafa Camp is an exquisite camp located on the private 321,000-acre Selinda Reserve. Named after the famous giraffe – Zarafa – gifted by the Viceroy of Egypt to Charles X of France in 1826, the camp is often referred to as ‘the whisky camp’, owing to its elegant dark wooden interiors that exude elegance and time.

What’s more, the camp recently launched a fireside whisky and cigar pairing, where the camp team invite guests to select from the bar’s extensive whisky selection and embark on a whisky safari – a journey from Kentucky to Islay and Ireland to Japan. Camp resident whisky and cigar expert Colleen will then share her notes on pairings, delving into which cigars complement the hidden textures

Ingredients: 2 tots of Makers Mark whisky 25ml freshly squeezed orange juice (sieved to be smooth) 1 tot of red wine Orange peel twist for garnish 3 mint sprigs for garnish

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and considered flavors and the art of whisky distilling, before guests enjoy their chosen combination by the fire. The cocktail was inspired by the colors of the sun setting over the Zibadianja lagoon, along with the dark wooden interiors of the camp itself. It makes for the ideal sundowner, wherever you are in the world.

Method: - First add ice to your whisky glass - Pour your whisky and fresh orange juice over ice - Top with red wine - Add garnish of orange peel and a mint sprig

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‘WISE GUY’ BY HILTON LAKE COMO, ITALY Hilton Lake Como is a modern lifestyle hotel with spectacular scenery, traditional charm, and jaw-dropping 360-degree views of the lake from its rooftop pool. Formerly a silk factory, the building is steeped in history and is now home to 170 spacious guest rooms, with a variety of stunning suites to choose from, a pampering spa and a popular rooftop cocktail

bar and restaurant.

For a delicious drink served with a side of dolce vita, the newly designed rooftop bar, Terrazza 241 can’t be beaten. Offering panoramic views overlooking Italy’s most luxurious and iconic lake, the bar and restaurant has recently launched an inviting new food and cocktail menu and is the perfect

spot from which to watch the world float by, aperitivo in hand. The ideal choice for whisky purveyors? The Wise Guy cocktail, created by Terrazza 241’s expert mixologists and served in a traditional Italian fiaschetta (hip flask).

Ingredients: 35ml Russel’s 10-year-aged whisky 90ml homemade orange cordial 10ml Disaronno Cherrywood smoke

Method: - Begin with Russel’s whisky as an alcoholic base, before adding in the Disaronno and a homemade cordial, made by boiling ginger ale with orange peel - Strain and pour over a giant ice cube. At Terrazza 241, the team use one that has been

stamped with the bar’s name and smoked with cherry wood - For an interactive experience, the bartender and the guest pour the drink from a fiaschetta

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‘SMOKEY OLD FASHIONED’ BY HILTON MOLINO STUCKY VENICE, ITALY Situated in Italy’s iconic Venice on the peaceful island of Giudecca, Hilton Molino Stucky Venice is a modern Venetian masterpiece. Formerly a flour mill factory, this listed building has been beautifully restored with a series of recent refurbishments, including 24 new suites by famed interior designer Biagio Forino set to be unveiled in April 2024.

The recently renovated Skyline Rooftop Bar at

Hilton Molino Stucky Venice is the highest bar in Venice, featuring incredible panoramic views of the city and talented mixologists. Guests and locals alike are mesmerized by the bar’s incredible views of the Venice skyline, which is widely held to be one of the best spots in the city to watch the sunset. Without prompting them too much, Skyline’s world-class team of bartenders are spilling the secrets to two of

Ingredients 60ml Maker’s Mark bourbon 2 drops bitter chocolate 2 drops Peychaud’s bitter 1 bar spoon lemon juice 1 bar spoon maple syrup

Method - Mix all the ingredients and pour into a flask - Using a smoke gun, infuse the drink with the aroma of applewood - Serve the drink with apple and chocolate flakes to balance the flavors - Theatrically pour the drink at the tableside while the smoke billows all around

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their most-loved whisky cocktails.

Smokey Old Fashioned - Skyline’s twist on the iconic Old Fashioned, this after-dinner drink fuses whisky and applewood smoke, served alongside aromatic dark chocolate and fresh apple slices to provide a fresh finish.

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‘CANDIEBEE’ BY PURPLE SUMMER’S CHÂTEAU DE CANDIE, CHAMBÉRY, FRANCE Luxury villa specialists Purple Summer are delighted to offer guests the ultimate French adventure this season, with a stay at Savoie’s Château de Candie, which reopens for 2024 in May. Located in picturesque Chambéry, just an hour from both Geneva and Lyon airports, this 25-room regal residence sleeps up to 60 on a by-room or exclusive-hire basis and provides the perfect weekend escape for families, friends

and couples alike.

The property has recently launched an array of new additions for the season ahead, including a brand-new whisky snug, offering the ultimate whisky-tasting experience just in time for its namesake day!

The brainchild of Château de Candie’s Head Mixologist Raphaël Diatta, the CandieBee is one such whisky delight that can be enjoyed in

Ingredients: 4cl 16-year aged Whisky Lagavulin Islay Single Malt 2cl Amaretto 1cl Erika Gin de Printemps 3cl Candie’s honey

Method: - Fill a cocktail shaker halfway full with ice - Place all the ingredients into the shaker - Place the lid on the shaker and shake well for 30 seconds - Strain into a whisky glass filled with a couple of ice cubes to keep the drink fresh

the new snug. A perfect balance between the smoked aroma of the whisky and the sweetness of the Château’s homegrown honey, combined with Erika Gin de printemps, distilled with spring flowers for a transportive scent. The CandieBee is the ultimate balanced cocktail to revive the strength of Lagavulin whisky.

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‘BUTTERED SCOTCH’ BY UGA RESIDENCE, COLOMBO, SRI LANKA Uga Residence is a unique boutique hotel in the heart of Sri Lanka’s business capital city of Colombo. Built in the nineteenth century by Sheik Salehboy Moosajee, it is one of the few remaining buildings of its kind in Colombo.

Originally a family home, the house was designed to host receptions and entertainment on a grand scale, with great halls, expansive

gardens and stables for visitors’ carriage horses.

Today, Residence is a luxurious eight-suite city hotel. 2024 will see the launch of a new F&B concept at the boutique property with more details to follow.

Armchair travelers can enjoy a taste of Uga Residence at home with Head Mixologist Shan J’s ever-popular ‘Buttered-Scotch’ whisky cock-

Ingredients: 50ml whisky 50ml milk coffee (Kiri kopi) liqueur 3 dashes homemade smoky cinnamon bitters 25ml Ceylon coffee

Method: - Add all ingredients into a cocktail shaker - Add ice and shake until cold - Double strain into a champagne coupe - Garnish with a coffee bean

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tail recipe. A heady celebration of the island’s rich history and a nod to the elegance of the 180-year-old mansion house, the cocktail fuses Ceylon coffee with smoky Sri Lankan cinnamon bitters.

HOTELS + RESORTS

L’OSCAR LONDON | BY ADAM JACOT DE BOINOD

What a dazzling display. What an arresting array. What splendor and opulence. And undeniably unique.

For L’oscar London is a hotel named in honor of Oscar Wilde, the Victorian poet and playwright.

H

ow successfully it reflects his glamorous pursuit of taste and pleasure, his Bohemian and decadent spirit. And all done with such romance and such theatre.

Opened two years ago, the hotel is set in the former London headquarters of the Baptist Church in Holborn. During the Second World War its fourth floor was damaged by a bomb and by 1961 there were only 12 worshipers left. It’s well located in the heart of London near iconic landmarks such as the Royal Opera House and the British Museum and within easy walking distance of Theatreland, Covent Garden and the West End. Outside Union Jack flags flutter, and the hotel’s name beckons from above from its neon lighting. An indication of the fabulously flamboyant world awaiting me within. For the original marble flooring is the canvas on which the imaginative interior has been drafted by Jacques Garcia, the French designer famed for his Hôtel Costes in Paris, La Mamounia in Marrakech and New York’s NoMad. The rich interior follows a purple and gold theme. What a confection of both Baroque touches and Art Deco elegance.

The ornate plastered ceiling and oak panels have been restored to their original glory.

There are lots of silks and velvet as well as lots of purples and mustards. Lots of deep carpets as well as lots of tassels and plush furnishings.

Assouline and Taschen books are scattered here and there. The foyer has a library, cherubs and

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drapes and the reception desk is backed by a fabulous screen. The dayroom comes with studded panels and a cabinet encased with colorful exotic butterflies. Throughout the interior has exceptional finishing.

The 39 bedrooms, with a starting rate of $690, come as Superior (with a marble bathroom), Deluxe (a private hallway), Junior Suite and Duplex Studio (on two floors) in ascending order of grandeur. My bedroom had black furniture, crimson walls and a gold headboard as part of its luxuriant, bold theme.

Crystal hummingbirds swooped around my bedroom perched on top of lanterns. The thick drapes that adorned my room gave me my wonderfully deep sleep.

The hotel’s L’oscar Restaurant continues its theme of opulence and theatricality. My dinner experience felt both cozy and spacious and its twelve tables are also where breakfast and a bistro-style lunch are held. It’s also where sandwiches, cakes and scones are served as the traditional components of a quintessential English Afternoon Tea. Here an illuminated onyx bar glows from the inside and the mirrored ceiling, dotted with lattice orange lights, reflects upon the room. It’s full of potted palms, dark aubergine chairs with their deep golden backs and peacock feather cushions. It seemed highly sophisticated, like a Parisian café, with its fine bone china and its hollow-stemmed champagne glasses, from which I enjoyed Jeeper Brut Rosé from the owner Michel Reynier’s vineyard. For dinner I had Cornish crab salad with endive, mango, avocado and chilli which set me up perfectly for the tuna tartare and crispy nori dressed in wasabi soya to follow. It was successfully pared with a glass of Sauvignon de Touraine, ‘Fleur de Printemps’. The evening felt very atmospheric and transported me to a world of regal fantasy.

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Up the solid staircase I went with its sevenstory bird cage chandelier and past the life-size statue of a naked lady in full and joyful abandonment. For here, and hidden away, is the impressive, soaring octagonal former chapel. It’s now the hotel’s cocktail bar, The Baptist, adorned with oak paneling, crackled glass and plush velvet furnishings. It struck me as a perfect spot for romantic ceremonies and for wedding receptions. The cocktails have Biblical names and visiting musicians play live at weekends. Nearby smokers can discretely enjoy their own small, secret garden, called

HOTELS + RESORTS

Blue Tree as they shelter beneath a copper tree in full blossom.

Oscar Wilde would have appreciated that this place of reverence has now been transformed into a lavish boutique hotel. He once quipped that moderation was a fatal thing. The hotel has taken him literally to make this a sumptuous, resplendent feast of superlatives. 111 | UPSCALE LIVING MAGAZINE |

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ST. VINCENT & THE GRENADINES | BY ADAM JACOT DE BOINOD

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View from restaurant-Beachcombers Hotel. Photo Credit of the hotel

View from a room at Petit St. Vincent Resort. Photo courtesy of the hotel

The Liming opening. Photo credit The Liming)

Aerial of jetty-Bequia Plantation Hotel. Photo courtesy of the hotel

T

here’s something so invigorating about the Tropics. All my senses are awakened. Every natural phenomenon is more extreme and dramatic. The downpours are sudden and torrential to which the lush vegetation responds eagerly in its fight for light and growth. The stars are stark, the sunsets stun and the water catches the eye as it glints and glistens.

Boats tingle in the breeze and semi-sculpted weathered wood juts out from virgin sand as do rocks from turquoise water. The rainbow’s full spectrum of colors is reflected in the green vegetation, the reds, yellows, and oranges of flowers, the hues of tropical fruit, the black of volcanic beaches, the pink of coral and Madagascar periwinkles and the many jolly primary-colored houses.

St. Vincent and The Grenadines (‘SVG’) is an archipelago of 32 islands. 9 are inhabited of which some are private. They stretch some 44 miles like beads in a rosary, like a chain of divine jewels.

And they’re a paradise for yachties they’re perfectly spaced with land forever in sight and no island over 3 hours away, with trade winds blowing at a steady 15 knots, and harbors home to great restaurants and bars.

SVG is on its own crest of a wave with new flights and hotels.

A Sandals resort has just opened in St Vincent, Mandarin Oriental, and a Soho House is in Canouan and, of course, there’s the mystique of Mustique. The high season is from November to April.

My favorite guidebooks on the archipelago are a handbook by Chris Doyle and one by Lesley Sutty.

The island of St Vincent has its own dense rainforest, its own Sunset Rum and Hairoun beer, and no traffic lights. Dogs enjoy the heated tarmac, chickens literally cross the road and goats nibble on the playing fields. There are banana plantations, coconut groves, and a bamboo forest. Gingerbread houses stand on stilts and cus-

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tomarily get repainted at Christmas.

Up in the north, where the Caribs still live, there are mountain trails, waterfalls, and wildlife along with heliconias, giant ferns, palms, and blue mahoes. I loved the bustle of Kingstown’s fruit market and the heritage of the Botanical Gardens. At the Wallilabou Heritage Park, all is vibrant and brimming with abundance. Tarzan-swinging ropes make way here for the film set of Pirates of the Caribbean with a museum containing its props and backdrops.

For the perfect place to adjust from a flight to a very different climate, and only 20 minutes drive from the airport and 10 minutes from the capital, I loved Beachcombers Hotel (www.beachcombershotel.com). “Fish of the day: Barracuda,” said the waitress and I knew I had truly arrived!

10 of its delightful cozy cottagey 57 rooms (with prices from $120 in low season) have ocean views. Down past the gardeners I went in their Hawaiian shirts, through lush tropical gardens enlivened by birds, lizards, and bees and besprinkled with frangipani, hibiscus, and bougainvillea.

I reached Ada restaurant where there’s broad decking below the high white rafters of this vast ambient open space yards from the shore. It has Anatolian fused with Caribbean flavors. Indeed the wonderfully contemporary menu is sourced from the local volcanic soil.

Directly opposite I took a short boat ride across to Young Island (www.youngisland.com). Up from the whitest of sands, amongst a lush tropical garden and beneath the seven-tiered ‘vetiver’ thatched huts reminiscent of the South Pacific was the garden gazebo restaurant. Here with my fruit punch and hibiscus flower, I watched kids swimming safely in the shallow turquoise water.

Just behind lies the miniature island of Fort Duvernette which I climbed up its 255-step zenith to survey snorkelers from transparent kayaks exploring the gorgeous water before I took the ferry to Bequia.

What divine inspiration dreamt up the island of Bequia? Pronounced ‘Bekwey’ and meaning ‘island of the clouds’ in ancient Arawak, it’s a seven-mile expanse that developed less from sugar as from sea-island cotton and indigo, from boat building (especially schooners), whaling and merchant seamen. Nowadays 70% of the economy comes from tourists the more adventurous of whom are blessed with fantastic conditions for sailing and wonderful snorkeling, kayaking, and hiking.

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has broad verandas decked with old mahogany tables, rattan sofas, and plantation chairs. A traditional, cultured feel for the discerning guest.

It’s set back from a lovely stretch of beach and water with gorgeous grounds with mango, guava, and breadfruit trees and the spongiest of grass.

The tranquil, duck-egg blue gingerbread-style square cottages are beautifully spaced. Their exteriors have pretty fretwork. In their fresh, airy interiors blue-and-white contemporary decor mirrors the central plantation house. From it, I loved my daylight trail around the headland to Princess Margaret Beach, and my evening wander along the well-lit Belmont Walkway, past restaurants to the stalls and the harbor in Admiralty Bay. At ‘d Harbour’ (the locals’ name for Port Elizabeth) there’s all the exuberance of locals with heads balancing fruit walking past street vendors and blaring reggae. Wooden houses climb up steep hillsides, in shades of blue, orange, and lime, with picket-fence porches with frangipani and paths lined with tamarind and croton plants.

Even on a small island, it’s worth going the extra mile. Discretely tucked away on the island’s edge and truly sublime is The Liming (www. thelimingbequia.com). With the word being local lingo for ‘hanging around, usually in a public place with friends, enjoying the scene’ the hotel certainly encourages its own motto of “the art of doing nothing”. It’s a boutique hotel and a perfect treat for honeymooners. Creams and whites blend with tree-trunk tables, wicker mats, and vast rustic gourds. It’s so nourishing as all is in harmony with nature. Spread across well-kept gardens that include silver Bismarck Palms are the 9 soft yellow villas (to become 23 by September). Their solid square interiors reminded me of David Hockney’s with his white furnishings, still ferns, open white shutters, and plunge pools.

The incredibly spacious restaurant, under its vast dodecahedral roof, is the ultimate indoor-outdoor pavilion and has views of the surrounding islands. The cuisine is fresh and delicious and the rum punches are quite a knock-out!

It all conjured up James Bond and Ursula Andress as the odd twin otter descends excitingly low over the pavilion roof to the airstrip beyond allowing celebrities to land for lunch as do passing yachties that moor on the jetty. Often luxury requires space. It never felt crowded and I even had the beach to myself as I came back with a day pass that gave me lunch and use of the beach.

As the islands get smaller their charm intensifies. I arrived at night via the Jaden Express ferry.

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I changed at Union Island from whose jagged peaks, as I neared, I couldn’t take my eyes. They forever changed shape just like the dramatic approach to Mo‘orea in the South Pacific. I reached the spectacular Petit St Vincent (www.petitstvincent.com). As I stepped onto the resort’s powerful speedboat I knew instantly that I was in the lap of luxury. With all the stars shining bright there was all the joyful expectation of the morning’s discoveries to come as dawn unwrapped the island like a glorious present.

The resort has as its mantra “relaxed Caribbean charm with a touch of elegance”. For its utter seclusion … total privacy … a chance completely to unwind. All the elements were combined: rock and wood, Atlantic air, seawater and rain, and fiery heat from the sun.

Each of the 22 stone beach cottages looks out to an island. They blend with nature with their neutral earthy tones, their vaulted ceilings, their teak furnishings, and sliding doors. The daytime Beach restaurant menu is effortlessly enticing with its chunky organic-shaped wooden tables under its swaying palms and almond trees. The Main Pavilion restaurant, perched up high offers a different menu every night using its organic produce from its extensive garden.

Courtesy of the resort I spent the day out sailing in a boat called Beauty. Past Mopion, the famous sandbank used for the rum advert, I reached Tobago Cays Marine Park to swim with turtles and snorkel for bright pretty fish. ‘We returned to PSV (as they abbreviate the resort island). Back to the hammocks and swings. No TV sets. Instead birdsong and croaking frogs with the clearest crystalline seawater, white powdered sands, and tropical woodlands. PSV really is enchanting and magical. It truly is a treasure island.

I must go back to SVG not to mention PSV whenever but soon!

FACT BOX Adam traveled courtesy of St. Vincent and The Grenadines Tourism Authority. See www. discoversvg.com or email svgta.uk@discoversvg. com for more information.

UK & European visitors can book SVG via Virgin Holidays (www.virginholidays.co.uk/ destinations/caribbean/st-vincent-and-thegrenadines-hotels).

Top Left: Aerial of pool-Bequia Plantation Hotel; Top Right: Spa-Petit St. Vincent Resort; Middle Left: Winward coast- St. Vincent-SVG Tourism Authority; Middle Right: The Liming; Bottom Left: The Liming Hotel; Bottom Right: View from restaurant-Beachcombers Hotel. All photos courtesy of the hotels and SVG Tourism Authority

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WINES + VINEYARDS

TOP 3 SOUTH AFRICAN WINERY RESTAURANTS | BY HELÉNE RAMACKERS

Not only do they embrace the art of winemaking, they also encompass the intricacies of culinary gastronomy.

Upscale Living magazine went in search of the Top 3 winery restaurants in South Africa.

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WINES + VINEYARDS

Delaire Graff Estate, Stellenbosch With their name meaning ‘from the sky’, Delaire Graff Estate seems suspended between the heavens and the vineyards that form the foreground to this exquisite estate with its setting on the slopes of the glorious Stellenbosch mountains. A winding path leads to the Delaire Graff Restaurant, where the fragrance of roses and the beauty of proteas set the scene for the splendor that was acquired by Laurence Graff OBE and opened its doors in 2009.

Veering left, the stunning bronze sculpture of a cheetah comes into view, which is the handiwork of Dylan Lewis. Delaire Graff Estate is as much a destination as it is a celebration of art, a personal passion of Laurence Graff OBE. In the entrance foyer of the main building a very special painting is on display – Vladimir Tretchikoff’s Chinese Girl and the larger than life portrait by Lionel Smit of Graff is absolutely breathtaking.

In spite of inclement weather conditions on the Saturday of our visit, the welcome at De-

laire Graff Restaurant is warm and sincere, with a hospitable greeting by restaurant manager Elias. He hands us over to waitress Nolu, who shows us to our inside table, and gently offers each of us a leatherbound menu from which to select our meals.

The atmosphere in the restaurant is cozy and upscale, and the service from Nolu and Brandon is attentive yet unobtrusive. Giving us a few moments to decide on our selections of starter, main course and dessert, Nolu presents us with us a tray of delectable home-baked bread, with a side serving of butter and tomato jam, the perfect accompaniment to the melt-inyour-mouth ciabatta.

For starters, I opt for the very tasty Tiger Prawn, our daughter picks the delightful Gravlax & tropical fruit, and my husband has the flavorsome Summer cucumber & squid. The main course choice for my husband and I is Delaire Graff Restaurant’s wood fired Bonsmara beef fillet, which is the most delicious red

meat we have ever tasted. Our daughter orders the fish of the day – the delicately soft and light seabass, and we all opt for a side order of truffle chips. Elias advises my husband to pair his fillet with Delaire Graff’s Shiraz 2021, a juicy and ripe red wine with a savory finish.

Concluding our meal with the dreamiest of desserts – mine is the Hazelnut Mocha, our daughter’s is the Vanilla Madagascan Namelaka, and my husband’s is the Crème fraîche tart, and to put it mildly, we are in foodie heaven, thanks to a team of chefs under the guidance of Head Chef Clinton Jacobs. This gourmand experience at Delaire Graff Restaurant is dining at its finest, complete with panoramic views of the Banghoek Valley.

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WINES + VINEYARDS

LA PETITE FERME, FRANSCHHOEK Situated in the iconic town of Franschhoek (Dutch for French corner), La Petite Ferme’s location at the commencement of the Franschhoek pass is absolutely breathtaking. With sweeping vistas over the Franschhoek valley and framed at the back by the majestic Middagkrans Mountain Range, guests are in for a treat when visiting this serene establishment, whether for a wine tasting, staying for a few nights or in our case, enjoying a wonderful luncheon.

Making our way to La Petite Ferme on a sunshiny Saturday afternoon, it’s clear that the seasons are changing with the emergence of autumn leaves as we meander past age-old trees and the rich coppery hues of vineyards along the route. La Petite Ferme has been a place of splendor for more than thirty years, with the restaurant’s initial opening in 1984 after a 12-month construction and a refurbishment in 2016, resulting in a sleek and modern look.

What guests see today when they walk down

the steps to the restaurant’s entrance is a view that should be on a postcard. La Petite Ferme improved on that notion – the large and stunning Mervyn Gers specially designed ceramic plates are used as place settings, with a nod to the outline of the restaurant and the mountainous backdrop.

Assistant restaurant manager Janine warmly welcomes us, asking whether we would like to sit inside or outside. Both options have its advantages, with views of the gorgeous scenery, the green lawn and fragrant rose garden adjacent to the La Petite Ferme vineyards.

Diners who want to be seated inside, can ask the waitron to open the sliding windows for a cooling breeze or those who prefer the outdoors will be shown to their outside table shaded by huge oak trees.

Waitress Nicole is at hand to take our drinks order, and arrives with a tray of freshly baked ciabatta with butter and droëwors (a South African delicacy). Kicking off our gastronomic

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journey, she presents us with Amuse-bouche – mine is preserved fig with paprika covered goats cheese and my husband and daughter receive salmon tartare with Wasabi infused aioli and crouton.

For starters, I select the salmon mousse, while my daughter and husband order the fried bobotie balls with cilantro mint yogurt sauce.

Our palate cleanser of lemon & lime sorbet ensures that we thoroughly delight in our main course – the delicious Karoo lamb thanks to Head Chef Lance Peters, coupled with the violety La Petite Ferme Verdict Cape Blend 2018.

We end our delectable meal with slices of silky chocolate cake, coupled with lattes and vanilla milkshake for our daughter. With the culinary team’s creative freedom using the freshest seasonal ingredients, guests can be assured of an authentic dining experience at La Petite Ferme.

WINES + VINEYARDS

VERGELEGEN, SOMERSET WEST Forming a background to the award-winning Somerset West wine estate, Vergelegen, the Hottentots Holland mountain range provides the most picturesque setting with the crests of MacLear’s Beacon, Murderer’s Peak, and Wagon Pass. Founded on February 1st, 1700, the property has established itself over the centuries to be one of the best-loved destinations for visitors from South Africa and around the globe.

Arriving at the gates, the vast estate stretches out in front of us, and the choices are ample for guests at Vergelegen. There are activities such as wine tasting, cellar tours, environmental tours, heritage and garden tours, and plenty of options for where to dine. The Rose Terrace Tea Room is set beside a gorgeous rose garden; summer picnics at Vergelegen take place in the mystical camphor forest; and there is the restaurant we are visiting today – Stables at Vergelegen.

Walking through the wine tasting venue,

which is filled with people sipping on the magnificent Vergelegen wines, we stroll amongst the fragrant gardens to our destination. At the imposing floor-to-ceiling glass doors, we are greeted by restaurant manager Harden, and waitress Christel shows us to our outside table. Harden appears again, presenting us each with a glass of Vergelegen’s MMV Brut.

Seated under a pin oak tree, the shade provides a wonderful respite from the sun. My husband glances at the menu that has been placed on the table in front of him. Much to our daughter’s delight, Christel positions a wooden board with freshly baked ciabatta and butter close enough to her that she can help herself immediately.

For starters, we all pick the deep-fried, meltin-your-mouth Patagonian calamari, with aioli, rocket and cherry tomatoes. Each course has a recommended wine accompaniment, and for the calamari, the MMV Brut is the perfect

pairing.

Choosing wisely for the main course, I order the steak of the day (sirloin) served with skinny fries and onion rings. My husband has the line fish of the day with potato mash, and our daughter delights in her Vergelegen bacon burger, with not one, but two flawlessly prepared beef patties. Before indulging in dessert, we decide to take a leisurely walk through the beautiful gardens.

To conclude our meal, I cannot resist the Eton mess, while my daughter’s favorite is a South African delicacy – milk tart. My husband thoroughly enjoys his delectable slice of lemon meringue. Heading up the team responsible for the delicious fare at Stables is chef Nic Gray, who undoubtedly knows how to perfect the fine art of gastronomy.

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R E STAU RANTS

GOURMET GASTRONOMY GOES GREEN Discovering Phuket’s Sustainable Michelin Delights | BY MICHAEL CULLEN

Pru Restaurant

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estled amidst the Andaman Sea, Phuket not only shines for sun-seekers but also for eco-conscious foodies. While Bangkok, Thailand’s bustling capital, is a renowned Asian dining destination, it is Phuket’s green revolution, captivating discerning diners. In this vibrant country, tradition fuses with innovation, offering mouthwatering street food up to fine-dining creations by renowned local and international celebrity chefs.

Always a source for food-loving travellers, the Michelin Guide (Thailand) lists 57 Phuket eateries from Bib Gourmand, promising excellent food at a good value to Michelin-recognized high-end and Starred restaurants. Only two Phuket restaurants, PRU and JAMPA, hold a Michelin Green Star. Across Thailand

Jampa Restaurant

for 2023, just four such awards were bestowed.

Michelin’s Green Star, launched in 2020, helps travellers discover restaurants leading the way in sustainable gastronomy. Green Star restaurants are committed to lessening their environmental impact through initiatives like eliminating food miles by cooking with seasonal and local ingredients and sourcing from farmers and producers utilizing environmentally friendly practices.

I recently ventured to Phuket to learn what makes these two innovative enterprises, PRU and JAMPA, deserve such accolades and to meet the chefs behind them. Well worth the journey, here is what I discovered.

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R E STAU RANTS

PRU RESTAURANT

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elmed by Executive Chef and now co-owner Jimmy Ophorst, PRU opened in 2016. Originally from the Netherlands, Chef Jimmy and his team embarked on a culinary quest to celebrate Thailand’s breathtaking biodiversity with a ‘Plant, Raise, Understand’ philosophy.

Achieving one Michelin Star in 2019, they proudly maintain this distinction. Moreover, their dedication to sustainability and ‘farm-tofork’ approach saw PRU achieve Thailand’s first Michelin Green Star in 2021.

Until 2023 PRU was situated beachside within the distinctly luxe and private Trisara Resort.

A totally reimagined and purpose-built facility with sweeping ocean views now sits on the periphery of Trisara, meaning it is much more accessible for outside diners. Chef Jimmy’s realized design has dissolved the traditional wall between kitchen and dining room, enabling guests to see, hear and smell each dish’s preparation, putting the whole culinary process on show. “It’s about showing we have nothing to hide” is how Chef Jimmy sees it.

In this 36-seater, guests can request seating

at the kitchen dining counter to be front and center for the kitchen theatre. Tables just steps from the action offer a more intimate experience, while a 10-seat dining room is available for those wanting more privacy.

The new PRU experience continues to highlight outstanding local produce. And broadening its artisanal approach, it has incorporated community-crafted products, from lounge and dining furniture to floor tiles and the artwork decorating its walls. All courses are served using ceramics made by InClay Studio from Chiang Mai, and utensils are produced by local Thai artisans.

Served classically, PRU’s seasonal tasting menu showcases exceptional or rare Thai ingredients.

The magic unfolds with the arrival of each dish as a chef personally explains the ingredients, preparation, and pairing. Chef Jimmy describes his menu “as a step into the unknown, with every dish containing a treasure waiting to be discovered”. A Gaia Experience (ovo-lacto plant-based) menu is also available.

Delights during my recent visit included Durian, often called the King of Fruit in SE Asia,

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served, surprisingly, as a savory, creamy mousestyle starter. This highly perfumed fruit--some call it stinky—was paired with locally sourced sturgeon caviar and finished with herb oil.

Other astoundingly delightful combinations included local squid with a blue cheese foam, aged and fire-roasted duck with sweet and sour Eggfruit and a pink guava granita with the spice of Celebes Pepper.

PRU’s dining experience starts in an elegantly modern lounge with your chosen aperitif and a trio of amuse-bouche. Following your dining room experience, guests return to the lounge to indulge in house-made petit fours. A souvenir copy of the menu and a gift, which for my visit was a small bottle of smoke-infused cauliflower oil, are presented to guests as a farewell.

As Phuket’s only Michelin (red) star and Thailand’s first Michelin Green star restaurant, PRU provides a unique and sophisticated fine dining experience. As a bonus, you experience ingredients not often found on menus and directly interact with the chefs who prepare your dishes.

Add PRU to your dining itinerary when next in Phuket. https://www.prurestaurant.com

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R E STAU RANTS

JAMPA RESTAURANT Opened in November 2021, fine dining JAMPA innovates using only live fire to transform local ingredients into unique culinary creations emphasizing healthy and balanced food nourishing body and soul. Chef Rick Dingen guides the team, having developed his craft in Michelin-star restaurants in the Netherlands and, more recently, Bangkok.

In a short time, JAMPA has won prestigious accolades such as “Thailand’s Top 30 Restaurants” and First Runner-Up in “Asia’s Best Awards”, amongst others. And just one year after opening, it received a Michelin Green star, which it has maintained. The name JAMPA comes from the Magnolia Champaka, an indigenous, fragrant flower around Phuket.

The floral motif is thoughtfully applied in the restaurant’s menus and décor features.

Chef Risk explains, “Our expansive on-site organic farm provides much of what we can grow, and we only cultivate what is suitable for this environment. Then, we source the best of whatever else is needed within Thailand. Be it other organic farmers, local fisher-people, or other select producers. Most importantly, these providers must be as passionate about their produce and aligned with our ethos.”

When describing JAMPA’s multi-course seasonal tasting menus, Chef Rick used words and phrases like “close to the earth, heroing the ingredients and letting the freshness, flavor and taste shine.” “More broadly, we use live fire and smoking as our only cooking process and insist on zero waste. Providing guests with ingredients that are as pure as possible with nothing on the plate that does not need to be there.”

My sampling of JAMPA’s 6-course Experience Menu provided surprising and delightful taste sensations and happy food pairing discoveries.

For example, one amuse-bouche was a lightly battered and fried whole Mexican Sunflower finished with a dusting of dried beetroot powder. Yes, the entire intact flower, from petals to seeds and heart, crispy to bite but a soft chew.

Who knew fried sunflowers could be such a tasty treat.

Other delicious fusions included dry-aged Cobia (sometimes called black kingfish or ling) finely sliced sashimi style, with these translucent pieces creating a flower shape. Fine slithers of gooseberry were added as alternate ‘petal’ layers and plated in a consommé of roselle blossom split with basil oil, creating a delectable combination. Grilled river prawns and roe

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with young coconut meat and a dashi foam, another marvel. Desserts (yes, two) continued the surprises. The quince pear, crispy shards of sunchoke (Jerusalem artichoke), stingless honeybee ice cream, and bee pollen rounded out the meal. Our JAMPA food journey finished with Chef ’s Petit Fours.

On weekends, the alfresco HIDEAWAY by JAMPA opens within the on-site farm. It offers a more casual, family-friendly, sharing-style 4-course lunch prepared using fire. Kids can collect eggs and feed the ducks, geese or chickens, while farm tours can be educational.

JAMPA sits within a new community development, Tri Vananda, in the hinterland on the northwest side of Phuket. Thai company Montara Hospitality Group, which also owns and operates PRU restaurant and Trisara Resort, is behind Tri Vananda, with JAMPA a vital component of this new wellness-focused development.

JAMPA is about being surprised, delighted, and enlightened. It also provides another insight into what Michelin Green Star dining experiences are about. Be sure to visit JAMPA during your Phuket travels. https://jamparestaurant.com/

R E STAU RANTS

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YAC HTS

PINK SHADOW An Explorer Yacht that Breaks The Rules | BY SOMNATH CHATTERJEE

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YAC HTS

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tanding out from the crowd is quite difficult to do for a superyacht but ‘Pink Shadow’ does that very well. This is an explorer yacht and a massive one at that being a 180-foot leviathan. With its owner, German billionaire Professor Hans Georg Nader offering it for charter, this intriguing explorer yacht can be yours although for a high price. That said, this is an explorer yacht that is designed to take you to the remotest of locations. While with its name, you would conjure up visions of a glitzy yacht, this is far from that notion being about form and function. Its design is inspired by the military and you cannot go wrong with its green paint scheme.

Yes, this is not pink and neither it is bestowed with fripperies although it has a stately aggression about its brooding demeanor. This

superyacht is also an explorer with an intriguing combination of both. Hence, the design is a mix of both and looks striking with its green hull along with its movie star villain yacht-like appearance. Although as said earlier, there is a sense of functionality about the looks and we like the grey detailing too. This, when combined with the military green gives it a Bond Villain stealth yacht vibe. Speaking of which, the Pink Shadow is indeed inspired by the 1982 film Fitzcarraldo.

Inside though it is pure luxury and matches any luxury yacht with ease and comes with all the amenities. The design though is inspired by the jungle but has a distinct vibe to itself. There are two Jacuzzis, custom furniture, and Louis Vuitton travel trunks but your gaze shifts to the crocodile resting behind the shadow to the

interesting wallpaper designs. While this may be too niche or overwhelming for most, it does seem interesting and stands out.

There are cigar lounges and plenty of open spaces decked with luxury in a kitsch but unique way. The sky lounge is also spectacular while this yacht can accommodate 12 guests across six suites. The Tender garage will house all the toys being replete with a large helipad.

Being an explorer vessel it has a range of 5,000 nautical miles with a cruising speed of 11.5 knots. With an asking price of $545,000 sans further expenses per week, this is a lair for a Billionaire with eccentric taste along with yearning to travel beyond conventional boundaries.

129 | UPSCALE LIVING MAGAZINE | MAY/JUNE 2024

C O C KTAI LS

PISCO SOUR DE MARACUYA INGREDIENTS 3oz. BarSol Pisco Puro Quebranta 1oz. Passion Fruit Pulp 0.5oz. Fresh Lime Juice 0.75oz. Simple Syrup 1/2 Egg White PREPARATION 1. In a shaker, add all ingredients except the bitters.

2. Dry shake for 30 seconds to emulsify the egg white.

3. Add 4-5 ice cubes and shake again for another 30 seconds in order to chill contents 4. Double strain into a cold glass 5. Garnish with 1 to 3 drops of Angostura Aromatic Bitters on top of foam

131 | UPSCALELIVINGMAG.COM | MAY/JUNE 2024

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WALDORF ASTORIA ROME CAVALIERI CHERRY MIMOSA

By Angelo Severini, Head Bartender at Tiepolo Lounge & Terrace INGREDIENTS: 1oz. Cherry Herring liqueur 2oz. Champagne PREPARATION: 1. Combine the two ingredients in a champagne cup 2. Mix and drink up!

“Our Cherry Mimosa is not just a drink; it’s a celebration in a glass. The effervescence of champagne meets the rich allure of cherry, creating a tantalizing harmony that dances on your tongue. Each sip is a perfect balance of tradition and elegance.”

132 | UPSCALELIVINGMAG.COM | MAY/JUNE 2024

C O C KTAI LS

ROSE COCKTAILS Lanique has been creating delicious rose-tinted cocktails since 1785, made with distilled rose petals with an 39% ABV and subtle notes of Turkish Delight, raspberry and cherry plus soft hints of lime with sweet pastilles of rose, it makes for the perfect Rose and Tonic as well as many other cocktails like Lanique & Lime, Rose Margarita and Rose Negroni.

Lanique was first made in the Kingdom of Prussia in 1785 and was popular among the aristocrats of Hungary, Austria and the Two Sicilies. It was still a firm favorite in the Roaring Twenties when Rose Fizz was served in the grand Art Deco hotels and bars of Europe But then it disappeared during the Second World War thanks to block trade routes which made fresh rose petals impossible to come by.

In 2015 it was rediscovered and reborn in the UK. Using the original recipe with petals from the Middle East.

ROSE SPRITZ INGREDIENTS:

25ml Lanique 100ml Tonic 50ml Prosecco

PREPARATION:

1. Garnish with a cucumber ribbon ROSE PETAL MARTINI INGREDIENTS:

25ml Lanique 25ml gin 25ml lychee juice 2 dashes Peychaud’s Bitters PREPARATION:

1. Garnish with a rose petal

ROSE MOJITO

PREPARATION:

1. Garnish with three raspberries

INGREDIENTS:

25ml Lanique 25ml Rum Half a fresh lime Fresh mint PREPARATION:

1. Topped with soda water ROSE CLOVER CLUB INGREDIENTS:

50ml Lanique 15ml Sakura Vermouth 10ml raspberry syrup 20ml lime juice Egg white 1 dash of Peynaud’s Bitters

GIFFARD CREME DE ROSE AND PINK GRAPEFRUIT COCKTAIL INGREDIENTS:

30ml Vodka 20ml Giffard Crème de Pamplemousse 20ml Giffard Crème de Rose 10ml Orange Juice PREPARATION:

1. Shake ingredients vigorously in a shaker filled 2/3 with ice cubes for 7-10 seconds 2. Strain to glass without ice and previously chilled 3. Garnish with orange zest.

133 | UPSCALELIVINGMAG.COM | MAY/JUNE 2024

BOOK REVIEW

Our Favorite Food, Drinks, Chefs & Restaurants Books | BY HELÉNE RAMACKERS

This eye-catching large format book is sure to grab your attention when visiting a bookstore. Standing tall on the shelf, A Story of Excellence - Restaurant Gordon Ramsay’s no-frills cover is intriguing as is the content, with interesting stories and in true Gordon style, incredible recipes.

Scottish-born Gordon’s eponymous restaurant is tucked away in a quiet street in London and is fine dining at its best.

With a tiny dining room, Restaurant Gordon Ramsay opened over 25 years ago, and with three Michelin stars for the past 22 years, is undoubtedly the jewel in chef ’s restaurant crown.

Offering a fascinating insight into what goes on behind the scenes, A Story of Excellence - Restaurant Gordon Ramsay is an essential part of any Gordon fan’s collection.

Published by Hodder & Stoughton and distributed by Jonathan Ball SA. Australia’s favorite and bestselling cookbook author Donna Hay delights fans with a follow-up to her sought-after bestselling classic, Basics to Brilliance. In her latest book, Even More Basics to Brilliance, readers will find many more of her foundation recipes everyone needs in their cooking gamut, with shortcuts and switch-ups, taking you from basics to brilliance in the kitchen.

The simplicity of the cover – eggs displayed in a white bowl doesn’t detract from the mouthwatering recipes inside the 272-page hardcover book. From pages 8 through 11, a QR code takes you to Donna’s Masterclass videos, a surefire way to get your cooking streamlined. I’m bookmarking page 180 – the Chocolate Mousse looks too good not to try at least once!

Published by Random House and distributed by Jonathan Ball SA. The very symbol of sophistication and celebration, there is no equal to champagne. In The Impossible Collection of Champagne, connoisseurs of this globally prominent and prestigious drink will want to purchase this stunning keepsake to proudly display it or have it at hand as a conversation point.

Presented in a gorgeous wooden box, The Impossible Collection of Champagne is bound by hand, luxuriously crafted with handtipped labels, and comes with complimentary white gloves and a signature canvas tote bag.

Author and World’s Best Sommelier Enrico Bernardo documents a selection that spans three centuries and is illustrated by various tasting experiences, insightful tips, and singular anecdotes. Highlighting the most remarkable bottles ever produced, the title alludes to the impossibility of ever having them together in one cellar at a time. Published by Assouline.

134 | UPSCALELIVINGMAG.COM | MAY/JUNE 2024

In The Art of Manufacture, Alain Ducasse demonstrates the intricacies of being a craftsman and the exceptional items produced by hand, where it all begins. “My Manufacturers have put me on a new path,” Alain says. “I keep learning, researching, discovering new flavors and rediscovering the ones I have already known for so long.”

For Alain, creating the best possible products in the world takes him back to the opening of his first Manufacture in 2013, where he tried and tested unique gestures and exceptional craftsmanship that date from the nineteenth century.

With photography by Laziz Hamani, The Art of Manufacture: Alain Ducasse takes readers behind the scenes of each Parisian Manufacture, which is testament to the beauty and refinement that French craftsmanship stands for.

Published by Assouline.

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