BEYOND CUISINE | EXTRAVAGANZAculinaire | Special Edition

Extravaganza CulinaireVol IV

Our Culinary Journey continues with a Special Edition

SOUTH AFRICA & BEYOND

BEYOND CUISINE ART & CULTURE WINE HOSPITALITY Curated by HoteliersGuild and Delaire Graff Estate Institut Paul Bocuse Relais & Chateaux Contributors The Red Carnation Hotel Collection Great Plains Conservation Luke Dale-Roberts Peter Tempelhoff Megan Meikle Veronica Canha-Hibbert

Produced & Published

by CHC-CoutureHospitalityConcept for HoteliersGuild FREE OF CHARGE FOR PARTICIPANTS! This is an invigorating fun event without boundaries which will see only winners and brings some light into those still dim post Covid where some many of our colleagues had to struggle to survive! And it will also serve to put a focus on HoteliersGuild’s initiatives together with the Institut Paul Bocuse and Ecole hôteliére de Lausanne.

We encourage you to view details on WWW.HoteliersGuild.com Furthermore, all participants will receive a complimentary double page advertisement in the event magazine plus a feature of their enterprise in HoteliersGuild’s next LookBook.

GUIDELINES FOR PARTICIPANTS We need to receive • a 3-course menu/your signature dishes - starter, main course & desert • with web-res photos & preparation explanations • Chef’s short bio + head/shoulder photo + short quote re. philosophy/cuisine…Obviously, we do not expect you to produce new photos etc. at this time so feel free to use existing material!

• We may also contact you for a brief Zoom interview or written Q&A with pre-communicated questions • Web-res photos of your establishment/restaurant/ hotel…and full digital media kit

By Invitation Only

A Private Society for discerning Luxury Hoteliers

Lyon | France

PAUL BOCUSE

Institut

r u o y e n r o a i h ! s a e p w

INTERVIEW FOR HoteliersGuild’s FORUM OF DIALOGUE “YoungCheffesInitiative” curated by Institut Paul Bocuse

!

STUDENT INITIATIVE STUDENT INITIATIVE GENDER IMBALANCE GENDER IMBALANCE CULINARY INDUSTRY CULINARY INDUSTRY FEMALEVOICES

XXX MariaVelez | Master’sDegreeProgramDirector

I am absolutely delighted to a

and I invite our lady colleagues to join us o

We must defy to admit defeat so Let us stand this culinar

Tutto and

Thomas Bühner Ambassador Culinaire HoteliersGuild

INTERVIEW

again support this noble cause

on this culinary safari without boundaries

d together in these challenging times & enjoy ry journey

drà bene !

YoungCheffesInsights initiative is to promote the professional visibility of our young female talent to a network of established hospitality and foodservice executives HoteliersGuild and Institut Paul Bocuse (IPB) share a commitment to promote top female students in the hospitality industry. Our joint YoungCheffesInsights (YCI) initiative, was created to provide a space dedicated for aspiring female future culinary leaders where they can contribute to our industry with their reflections, ideas, trends and hot topics as viewed by their generation.

A compilation of these inputs will be cofeatured in the HoteliersGuild ForumOfDialogue magazines and LookBooks and on IPB’s website, with the aim to promote the professional visibility of our young female talent to a network of established hospitality and foodservice executives.

MAKING - A - C H A N G E

The objective of the

ANNOUNCEMENT

A HoteliersGuild initiative and a noble cause!

YOUNG CHEFFES INSIGHTS making a change ! supported by

LeadingHôtelières Chapter

HoteliersGuild

“

We are very excited about this new partnership with HoteliersGuild. It offers our students the opportunity to share their insights and future vision for the industry, the exact topics they are immersing themselves in during their Master’s in Culinary Leadership and Innovation -program.”

This is a great opportunity to shine a light on the gender imbalance prevalent in the culinary industry and empower young, female voices to become future leaders in their industry. This initiative helps us in educating our students to work towards closing the gender gap.”

Prof. Dr. Henri Kuokkanen Academic Vice Dean, Post-Graduate Programs - IPB Advisory Board member of HoteliersGuild’s LeadingHôteliéres chapter

Maria Velez | Program Director | IPB Chef Eugenie Guillermin | IPB

Members of HoteliersGuild are devoted to increase women’s and ethnic minorities’ representation at all levels and in leadership positions across our industry. I am delighted with this new partnership and the outstanding collaboration with IPB. This vivacious cooperation of likeminded colleagues reinforces my own dedication and passion for continuing our journey together!”

Frank M. Pfaller Founder President | HoteliersGuild

! s e c i o v e l a m e f g n u o y g n i r e w …empo

“

“ well-founded, diverse educa3on is the first step towards a self-determined, successful life, as well as the founda3on stone for crea3ve work. It enables the preserva3on of tradi3ons and thus contributes to the preserva3on of our culture.

Preparing and serving food is an important part of our social interac3on. gender equality & diversity is an important topic for present and future genera3ons not only in our culinary sector. therefor, I am honoured to support this HoteliersGuild and IPB ini3a3ve! “ Thomas Bühner Ambassador | HoteliersGuild Chefs Chapter

chefs academy training ⎜adver3sing ⎜op3mizing

“ In gastronomic industry working with our unsociable hours it’s important to have great platforms to network, discover and maintain contact with our fellow colleagues.

In times like these it’s even more important to introduce new contacts that can bringing new opportunities and collaborations and at the same time strengthen our community.

I am proud to be associated with HoteliersGuild’s Chefs chapter and am looking forward to the possible synergies in the future. “ Miles Watson PURE BERLIN

Dear Frank, The Langham, London is delighted to support this wonderful partnership and YCI is a great initiative to promote the incredible, aspiring female talent from the culinary industry. Having worked first hand with IPB over the years, we are thrilled to continue embracing the development of our upcoming female Chef’s in the Food and Beverage arena With kindest regards Doris Doris Greif Managing Director - The Langham, London Regional Vice President, Operations – Europe & Middle East The Langham, London

“

“

Hi Frank, Greetings from Hilton Dubai Jumeirah, thank you for reaching out to me for this project, please find below my personal note, It is great to see this initiative being driven by HoteliersGuild and Institute Paul Bocuse. As a chef working for a global hospitality group , I am certain that diversity has been fundamental to Hilton’s success. We as a hotel group are committed to continue building a great place to work for all and invest in programs that support women in every stage of their culinary career.

Best regards, Steven STEVEN SMALLEY I Executive Chef

Dear Frank you did it again! You master building bridges, finding synergies and doing good. I think that by partnering with l'Institut Paul Bocuse, you make another precious step towards inclusion, gender equality, service excellence and education. In short; you help to create a brighter future for people while giving a chance for our industry to grow. Thank you for your tireless efforts to shape a better world.

Yours Philippe Philippe Clarinval General Manager

The new partnership between HoteliersGuild and INSTITUT PAUL BOCUSE brings together two highly respected institutions that between them have contributed so much to the world of independent hotels, shining a light on, education, culinary art, sustainability and the new rising hospitality stars in our industry. I salute the dynamism and values that Frank M. Pfaller, Prof.

Dr. Henri Kuokkanen, Jeffrey Catrett and Maria Velez bring to their roles. Gender equality and giving-back to the industry does require our full support!

Duncan Palmer Managing Director The Beaumont

THE PRIVATE SOCIETY FOR DISCERNING HOTELIERS A league of its own Affiliation by invitation only

MADE-TO-MEASURE LUXURY HOTEL MANAGEMENT, REPRESENTATION, BRANDING & MARKETING Developing some of the finest and most distinctive branding, operating and marketing concepts for luxury hotels around the globe.

HoteliersGuild | WorldGuide AG | Hildegardstrasse 9 | 80539 Munich Germany | t +41225349478 | HoteliersGuild | fmp.hoteliersguild@me.com

HoteliersGuild

couturehospitalityconcetpt

Chef Restaurante Arzak | San Sebastián

Elena Arzak

Chefs Extraordinaires

E

“

YoungCheffesInsights partnership between the Hoteliers Guild and Institute Paul Bocuse is a very welcome initiative. I have always been deeply committed to supporting and advancing gender equality in the hospitality industry.

I applaud the program in its mission to further education and address the challenges facing women in the hospitality industry by creating a safe and empowering culture in the kitchen. We all benefit f rom the common effort of building a community to share knowledge, connections and opportunities.

I always knew I wanted to be a chef and I was lucky to have the support of my father, Juan Mari Arzak and other chefs who mentored me f rom childhood through my time training at EHL and beyond.

Right now it is more important than ever to encourage strong leadership skills and feed our young talent as they grow their careers.

Elena Arzak chef Restaurante Arzak

“ Dear Frank, Aponiente and myself we are pleased and proud to support this exciting partnership between HoteliersGuild and INSTITUT PAUL BOCUSE as well, as we are committed to supporting gender equality.

This is an industry-wide challenge; to create a more diverse workplace and encourage more females into general manager role.

Thank you for this amazing initiative, Warmest regards, Ángel "

Ángel León C/ Francisco Cossi Ochoa S/N. 11500. El Puerto de Santa María. Cádiz.

Eckart Witzigmann Austria

“

Dear Frank,

Eckart Witzigmann – was born in Austria in 1941 and grew up in Bad Gastein. He trained in the best catering establishments in the world, and his outstanding talent was promoted by the best names in the business. Paul Bocuse, Paul Simon, Roger Vergé, the Troisgros brothers and particularly Paul Haeberlin have all acknowledged Witzigmann’s exceptional talent and supported him in his unique career. Witzigmann spent a total of 13 years abroad before going to Germany in 1971 and initiating a culinary revolution at Tantris in Munich. In 1978, Witzigmann opened his own restaurant, the legendary Aubergine in Munich, which went on to become a nucleus for exceptional German culinary creativity. At the same time, Eckart began an unprecedented career as a culinary consultant. In 2002, Witzigmann initiated another innovative dining concept that delights 150 000 visitors annually – ‘Eckart Witzigmann Palazzo’ and the subsequent project ‘Witzigmann-Roncalli-Bajazzo’. In 2007, the University of Örebro bestowed on him the title of Professor and Honorary Doctor, not only in appreciation of his past services, but also to preserve his knowledge and pass it on to future generations.

Eckart is also the first Michelin three-star chef in all German-speaking countries, and in 2004 he was awarded “Chef of the Century”.

I am delighted to support this wonderful and much needed initiative by HoteliersGuild and Institut Paul Bocuse!

This is a brilliant opportunity to highlight the gender imbalance that is still so prevalent in our culinary industry. We should all strive to empower young female voices on their path to leadership positions in their respective industry segments.

This initiative is definitely a step in the right direction to help close the gender gap! “ Sincerely, Eckart

Dear Frank, greetings from Cairo!

“

I'm really happy and excited to be part of this initiative by HoteliersGuild & Institut Paul Bocuse. Gender equality & diversity is the main topic of all our future projects and for the future of the Gastronomic world.

I’m proud to be working with 40% of female chefs in my team, and the culinary industry will always have my full support worldwide.

With love & passion. Let's rock” Giorgio Diana Official chef "The Best Chef" & partner “LUCIDA-CAIRO" http://www.privatkoch-giorgiodiana.com

Dear Frank, greetings from Cairo!

“

I'm really happy and excited to be part of this initiative

by HoteliersGuild & Institut Paul Bocuse. Gender equality & diversity is the main topic of all our future projects and for the future of the Gastronomic world.

I’m proud to be working with 40% of female chefs in my team, and the culinary industry will always have my full support worldwide.

With love & passion. Let's rock!

Giorgio Diana Official chef "The Best Chef" & partner “LUCIDACAIRO" http://www.privatkoch-giorgiodiana.com

“

Dear Frank, As a member of HoteliersGuild's Chefs chapter, I am delighted to support this much needed partnership with INSTITUT PAUL BOCUSE for young Chefs!

As a chef and entrepreneur I wholeheartedly share the devotion to increase women’s and ethnic minorities in leadership positions. I applaud this program and its mission!

Bravo for your efforts in shaping and creating a better world.

All the best Dimitris

“

I am delighted to realise that my colleagues from the HoteliersGuild Chefs Chapter are so devoted to increase women’s and ethnic minorities’ representation at all levels and in leadership positions in our hospitality industry.

I wholeheartedly support this exciting partnership with INSTITUT PAUL BOCUSE together with my likeminded colleagues from around the globe!

Best wishes from Grand Hotel Tremezzo!

Chef Osvaldo Presazzi

“