Gourmet Culinary Extravaganza 2016

GOURMET CULINARY EXTRAVAGANZA OCTOBER 2016

GOURMET

Culinary Extravaganza CONRAD ALGARVE

HOSTED BY

HEINZ BECK www.wgmagazines.com

A TRUE EPICUREAN EXTRAVAGANZA WITH THE ELITE MICHELIN STARRED CHEFS WG Magazine 2016 -

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‘ WOGOA FOUNDATION

Identifying underprivileged children with culinary ambitions...

Culinary Arts can give new life to children... we make it our mission to identify talented, underprivileged children with culinary ambitions and provide opportunities that otherwise would have been beyond their reach…

Grant MacPherson

WO’GOA Foundation Ambassador An inspirer, innovator and perfectionist - Grant encompasses all the qualities that deserving children can glean from a role model!

The Pearl Martin - Sepia, Sydney, Australia - WG Benn Magazine 2016

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partnered with SKD ACADEMY the culinary institute in the Philippines

GOURMET CULINARY EXTRAVAGANZA OCTOBER 2016

a feast for the palate...

GÉRALD PASSEDAT

LE PETIT NICE

REIF OTHMAN

MEDITTERASIAN CUISINE

PACO TORREBLANCA

MAESTRO PASTELERO www.wgmagazines.com

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Just four years ago we were here to celebrate the opening of this sensational hotel, the very first Conrad resort in Western Europe. Together with Desire, Portugal’s leading gourmet initiative, the Culinary Extravaganza will give you a taste of Conrad and Hilton Worldwide’s culinary expertise, bringing together nine Michelin-starred and two globally renowned chefs for the first time ever, all under the careful tutelage and gastronomic prowess of Chef Heinz Beck.

Joachim Hartl General Manager - Conrad Algarve

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30.10 UNDERGROUND CULINARY EXTRAVAGANZA

29.10 OPENING DINNER AT GUSTO 7 COURSE GOURMET EXPERIENCE INCLUDING PORTUGUESE WINE PAIRING CHEFS SIDNEY SCHUTTE ROEL LINTERMANS MATT TEBUTT HEINZ BECK

Hole 18 Par 4 Photo ©Janez Puksic

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30.10 BBQ BRUNCH AT DADO Q LEBANESE CUISINE WITH A SPECIAL SELECTION OF PORTUGUESE WINES CHEFS JOE BARZA OSVALDE SILVA

GARAGE PARTY INCLUDING SEATED DINNER WITH PORTUGUESE WINE PAIRING & LIVE ENTERTAINMENT CHEFS SIDNEY SCHUTTE ROEL LINTERMANS MATT TEBUTT KEVIN FEHLING JACOB-JAN BOERMA JOSÉ AVILLEZ EDDIE BENGHANEM HEINZ BECK

GOURMET CULINARY EXTRAVAGANZA

31.10 CLOSING DINNER AT GUSTO

31.10 PASTA PARTY LUNCH AT GUSTO ITALIAN CUISINE WITH ANTIPASTI, PASTA & PIZZA WITH A SELECTION OF PORTUGUESE WINES

7 COURSE GOURMET EXPERIENCE INCLUDING PORTUGUESE WINE PAIRING CHEFS CLAUDE BOSI PAOLO CASAGRANDE HEINZ BECK

CHEFS HEINZ BECK

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Editor Fabian deCastro Lifestyle Editor Doug Singer Culinary Editor Claudia Ferreres Feature Editor Oilda Barreto FJMdesign Photography Consultant Creative Design Studio Publisher IZZY Publishing Pvt. Ltd.

‘ WOGOA FOUNDATION

Identifying underprivileged children with culinary ambitions...

The Gourmet Culinary Extravaganza by WG™is an online digital publication is published by: Izzy Publishing Pvt. Ltd. Unit 14, Agnelo Colony, Kerant, Caranzalem, 403002 Goa, India Tel: +91(832) 2463234 Fax: +91(832) 2464201 sales@wgmagazines.com Company Registration Number U22100GA2011PTC006731 WG™ New York Doug Singer Head of Operations, North America 404 East 66 Street, Suite 2E New York, NY 10065 E-mail: doug@wgmagazines.com WG™ Middle East Representative Cinzia Garau P.O.Box 118138, Dubai, U.A.E. E-mail: cinzia@wgmagazines.com Marketing & Advertising Call: +91 832 246 3234 E-mail: marketing@wgmagazines.com ©IZZY Publishing Pvt. Ltd. All rights reserved. Editorial material and opinions expressed in WG™digital publication do not necessarily reflect the views of IZZY Publishing Pvt. Ltd. WG™and IZZY Publishing Pvt. Ltd. cannot be held responsible for any inaccuracies or errors and do not accept responsibility for the advertising content.

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Cover Image Credit: Heinz Beck - Smoked Scallop Tartare Photo ©Janez Puksic

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G GOURMET CULINARY EXTRAVAGANZA

MAGAZINES

Conrad Algarve and the Desire Festival‘16 brings together the finest, a true epicurean extravaganza, with the elite Michelin-starred chefs hosted by GUSTO’s own Heinz Beck. The beauty of bringing different cultures together, bringing the very best of everything in a single event.

The crème de la crème of international chefs with their unique fusion of flavors, techniques and gastronomic finesse. The Gourmet Culinary Extravaganza would not be complete without exceptional wines. Leading Portuguese wine expert and Head Sommelier at Conrad Algarve, Antonio Lopes and the finest team of Portuguese wine experts will be on hand to enhance this culinary event of the year.

This ultimate culinary experience opens on Saturday 29 October with Hilton chefs creating a seven-course gourmet meal at Gusto by Heinz Beck, Conrad Algarve’s signature Mediterranean Restaurant. The next day’s two gourmet events, an informal BBQ Brunch, showcasing Lebanese inspired cuisine by Joe Barza and Osvalde Silva, and the main culinary event - the Underground Culinary Extravaganza with eight of the best chefs in Europe. The final day Heinz Beck will host a Pasta Party Lunch at Gusto. The Gourmet Culinary Extravaganza comes to an end with the closing dinner at Gusto with a seven course meal served by two Michelin star chefs Claude Bosi and Paolo Casagrande and the master of gastronomy Chef Heinz Beck.

A passion for the finer things in life - a desire to live within the greatest expression of pleasure - food and wine! This is truly a recipe for a spectacular time.

FdeCastro

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SMOKED SCALLOP TARTARE AND RED BEET SHELL

Cover Image Credit:

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Chef Heinz Beck created this dish in 2014, to celebrate the 20th anniversary of his restaurant “La Pergola”, in Rome.

Chef Heinz combined the red beet sweetness with the delicate flavor of the scallops, which are lightly smoked with beech wood chips.

The scallop’s shell is reproduced here by a red beet shell, obtained through the technique of freeze drying.

GOURMET CULINARY EXTRAVAGANZA

CONTENT 14

Stay Inspired At Conrad Algarve

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Master Of Gastronomy

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Takes Lebanese Cuisine Into The 21st Century

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Fraom France To England

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Contemporary And Progressive

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Youngest German with Three Michelin Stars

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Portugal’s Biggest Culinary Name

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Finest French Cuisine

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Unforgettable Gastronomic Experience

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Highest-Rated Chef in The Netherlands

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Modern British Cuisine

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Finest French Pâtisserie

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Award-Winning Sommelier

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Albert Adrià

Heinz Beck

Andreas Caminada

Ferràn Adrià

Thank you Chefs for your support to Massimo Bottura

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Carme Ruscalleda

Duane Keller

Matt Moran

GOURMET CULINARY EXTRAVAGANZA

Andoni Luis Aduriz

Georgianna & Nikos

José Avillez

Martin Benn

WO’GOA Foundation Tae Hwan Ryu

Umberto Bombana

Francesco Apreda

Grant MacPherson

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CONRAD ALGARVE

CONRAD ALGARVE

NEVER JUST STAY. STAY INSPIRED.

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Luxury isn’t just about feeling pampered, it’s about feeling understood.

It’s about a style you connect with and service that’s attuned to your every need.

Even when what you need is to do absolutely nothing at all…

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CONRAD ALGARVE

a place where you can feel unique... it’s all about you!

Conrad Algarve, located in the stylish Quinta do Lago resort in Portugal, designed for today’s savvy and sophisticated traveller, this contemporary 154 guestroom hotel is an addition to the Conrad portfolio and allows guests to enjoy ‘The Luxury Of Being Yourself’.

This luxurious resort offers guests a stylish getaway in this exclusive area of Portugal.

Located in the coastal region of the Algarve, set in the Ria Formasa National Park, the hotel is just a short distance from unspoilt beaches and popular golf courses. Conrad Algarve promises guests a bespoke experience with a discreet yet engaging service in a resort that offers a genuine reflection of the local culture.

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RIA FORMOSA NATURE RESERVE

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CONRAD ALGARVE

PRESIDENTIAL SUITE LOUNGE

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GRAND DELUXE SUITE

GOURMET CULINARY EXTRAVAGANZA

offers a world of style, intuitive service and infinite connections...

Spread over six floors, each of the 154 exquisite guestrooms provides luxurious comfort along with the latest technology in a spacious, relaxing environment. Striking architectural design has been teamed with a modern interior and the hotel has collaborated with internationally-renowned architectural firm Sigma, as well as distinguished Portuguese interior designer, Miguel Cancio Martins, and Kate Long from Rethink Interiors. A Moorish theme influences the hotel’s design, which has been carefully constructed in the form of an 18th Century Portuguese palace, with features including bespoke artwork and lighting.

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CONRAD ALGARVE

LAGO BAR

Culinary Experiences! the hotel’s three restaurants and four bars each offers its own vibrant and authentic experiences...

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In addition to the contemporary-designed accommodation options, Conrad Algarve offers guests a host of dining experiences to enjoy. The property is a gastronomic haven for guests and locals, with globally-acclaimed Michelin-starred chef Heinz Beck taking up the helm of the lively open plan signature restaurant, Gusto, which fuses contemporary Mediterranean cuisine with Scandinavian-inspired design.

In addition, the chic Lago Lounge offers a stylish indoor and outdoor space serving the very best champagne, classic cocktails and Sri Lankan teas.

The modern Portuguese cuisine at Louro restaurant encourages guests to enjoy fresh food inspired by the Portuguese culinary heritage whilst the South American-inspired Dado provides a lively setting with private dining pods and an extensive cocktail menu. Guests can also enjoy the poolside Sereno for seasonal fresh fruit and artisan ice creams or the sports bar, Tempo.

GOURMET CULINARY EXTRAVAGANZA

GUSTO BY HEINZ BECK

LOURO RESTAURANT

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CONRAD ALGARVE

SPA CABANA

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SPA POOL

GOURMET CULINARY EXTRAVAGANZA

SPA THERMAL AREA

Conrad Spa is all about you! from signature body treatments to high performance facial techniques and oxygen inhalation therapy...

The luxurious Conrad Spa is an evolution of sophisticated spa culture, embracing and blending a modern holistic approach, in a contemporary way. Uniquely inspired by local culture, expertise and breath taking surroundings, the Spa includes signature experiences from Aromatherapy Associates and Intraceuticals with bespoke treatments combining state-of the-art products and techniques to ensure a restorative and rejuvenating journey. Conrad Spa’s Sensory Zone features a tranquil sun terrace with impressive views and includes a sauna, steam room, hydro massage heated pool, sensory showers, plunge pool and ice fountain, transporting guests into a haven of harmony and lightness. Five spacious treatment rooms, each with outdoor cabana, bring an alfresco element to the spa experience. The spa also features an Exilir Lounge, a lively relaxation room where guests are able to utilise their personal technology if they wish.

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CONRAD ALGARVE

INFINITY POOL

“Little C Palace” a holiday experience designed by children, for children... from the moment young guests arrive they are treated like royalty... in their bedroom they discover a treasure trove of goodies from balloons to a secret pen that will keep them enthralled throughout their stay...

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In addition, Conrad Algarve’s world class meeting and event facilities are unrivalled, with a range of flexible spaces available; from an impressive ballroom complete with panoramic views to six spacious meeting rooms boasting natural light and modern design. All of the dynamic meeting spaces come equipped with Wifi access, state-of-theart audio-visual technology and outdoor terraces encouraging the alfresco element of Portuguese living.

With picturesque terraces and impressive views, Conrad Algarve offers a truly romantic location for weddings, parties and celebrations. The wide variety of stylish and versatile reception rooms can be furnished and tailored to accommodate the specific needs of the guest. With a dedicated wedding planner providing a bespoke service, guests can be confident that their special day will be flawless and sophisticated.

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BALLROOM

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CONRAD ALGARVE

JEEP SAFARI CORK ROUTE

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PORTUGUESE WATER DOG

GOURMET CULINARY EXTRAVAGANZA

VISIT TO LOULÉ MARKET

a place that provides you with a one-of-a-kind experience...

At the Conrad you’ll have the chance to immerse in the local culture through a selection of signature experiences that the hotel proudly entitle of “Algarvian Enrichment”.

Each experience reflects a local take on the real Algarve, art, food, and adventure, so you can make the most of your trip, even when time is at a premium. Go digging for clams on a deserted island with a local fisherman; discover the flavours of the Algarve visiting the old market town of Loulé with executive chef, Osvalde Silva, and learn how to select the best ingredients. Why not top it all off with a hands-on master class in how to prepare the ingredients you’ve just seen at the market?

Want to keep the kids happy? Meet and interact with a Portuguese water dog for a day. You’ll discover why they’re the Algarve’s choice canine. For the adventurous, explore the historic cork route and finish the day with the typical Medronho, a liqueur made from the fruit of the “strawberry tree”. With so many possibilities, you’ll be hard put to choose. Guests don’t just come to enjoy an exceptional and bespoke experience, they come to discover and be inspired by the real Algarve, whilst immersing themselves in the highest levels of style and sophistication.

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HEINZ BECK

HEINZ BECK

a culinary journey with the

Master Of Gastronomy Chef Heinz Beck is widely known throughout Italy and Europe as a noteworthy master of modern gastronomy. With his unique interpretations of the modern kitchen, Heinz Beck thoughtfully curates ingredients and implements innovative techniques to convey simple components into highly evocative dishes.

Beyond an excellent career as a highly decorated chef, Heinz Beck has been heralded as a leader in Italian and Mediterranean culinary tradition. Born in Friedrichshafen in 1963, Beck is a careful observer of food effects on the body. His profound understanding of culinary culture is revealed in several of his noteworthy articles, which address more than culinary practices.

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Photo ©Antonio Saba

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HEINZ BECK

For more than 15 years, he has had important collaborations with national and international scientists, as well as Italian universities, concerning the good balance between food and health. Today, Beck consults several businesses, offering the same attention to detail that his guests receive at his 3-star La Pergola in Rome, as well as in all his restaurants worldwide, a testament to the genius of Heinz Beck.

A polyhedral genius of our time, in which different attitudes evolve into different arts, Beck is multi-starred and widely awarded, with prizes including the Five and Six Star Diamond Award (both conferred by the American Academy of Hospitality Sciences and the first in Italy to obtain such acknowledgement), the Gold Medal at the Foyer of Artists, an international prize awarded for the first and only time in 40 years to a chef, and the Knight of the Order of Merit from the Federal Republic of Germany.

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BASIL TORTELLINI WITH FREEZE DRIED MOZZARELLA AND TOMATO SALAD WATER Photo ŠJanez Puksic

GOURMET CULINARY EXTRAVAGANZA

In 2010, Heinz Beck and 10 other top Italian chefs joined forces to found the Order of the Knights of Italian Cuisine, in order to communicate with national and international institutions and the media as a united front. In 2014, thanks to his strong and persistent attention towards health and innovation in the gastronomy field, Beck was named Chef of the Year at the 10th IdentitĂ Golose international congress, and the recipient of the Lion of Venice Career Award, conferred by AEPE during the 6th Congress Gusto in Scena.

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HEINZ BECK

WG Magazine speaks with Heinz Beck…

A pivotal moment for Beck’s culinary development came in 1991, through an opportunity to join legendary chef Heinz Winkler, as Sous Chef at “Residenz”, Aschau. This incarnation gave him a chance to further his culinary skills while working under of one of his heroes, and by gaining his ‘kuchenmeister’’ one of Germany’s most prestigious culinary certifications. Chef Beck takes us back to 1991, the opportunity to join the legendary chef Heinz Winkler, how did that experience help to form who you are as a chef today?

Chef Heinz Beck tells us about his formative years; how did you find your way into the culinary field to become one of the most notable “Masters” My experience with Heinz Winkler was so formative of gastronomy and a true pioneer of modern that I still consider him as my teacher as well as gastronomy! a friend to talk with about my dishes. I had been his Sous Chef for 5 years and he was giving me As I often say, at first my desire was to be a painter, the opportunity to travel and meet different realities for the love I have for art, but my family opposed: outside of Germany. so I decided to dedicate myself to a profession that could allow me to express my creativity. Since Chef Beck’s culinary creations is based on a unique the beginning of my career, I have always been interpretation of the Modern kitchen that goes interested in food effects on the body and the right beyond his undisputed culinary talent, the utmost relationship between food and health. A dish can attention toward ingredient selection and their be tasty as well as light and well balanced. transformation into highly innovative flavors, he tells us how he brings this balance on the plate…

I felt in love with Italian cuisine soon as I came to Rome: Italian cuisine is one of the greatest in the Balance is the Mediterranean cuisine itself. Nature world and it offers such a variety of excellent raw itself is a great source of influence. The seasonality materials that you cannot exempt from experiencing of raw materials guides my choices in creating with them in order to reconcile health and taste. different menus.

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TUNA ON TOMATO PUFF Photo ©Janez Puksic

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HEINZ BECK

SCAMPI TARTARE ON APPLE ICE CRUSH AND FINGER LIME Photo ©Janez Puksic

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Chef Beck’s opinion on the best recipe he has created…

I always find hard to answer this question because it would be like asking a mother which is her favourite son. I am fond of all the dishes that I create, because there is a story behind each of them and every dish is the result of studies, test and constant development.

The process of creating a new dish…

The basis of my idea of the kitchen is curiosity. For my recipes, I draw inspiration from everything surrounds me and emotions that gives me what I observe.

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HEINZ BECK

Photo ©Antonio Saba

Chef of La Pergola since 1994, Heinz Beck bases his cooking on excellent raw materials, the principle of a kitchen always healthy, full of taste, recognizable and on mastery of innovative techniques in the full respect of Mediterranean traditions.

La Pergola

La Pergola, three Michelin since 2005, is located on the Roof Garden of the Rome Cavalieri Waldorf Astoria Hotels & Resorts, from where the panorama of the city extends as far as the eye with the domes and the most famous monuments.

The restaurant is decorated with frescoed ceilings, prestigious furniture, tapestries and paintings of the eighteenth and fourteenth centuries.

The wine cellar of “La Pergola”, with its 3,500 labels for a total of approximately 70,000 bottles, is considered one of the most prestigious in the world for the rarity of exposed labels and refinement of its surroundings.

The cellar receives since 2001 the “Grand Award”, the exclusive recognition of U.S. “ Wine Spectator”, the first global magazine dedicated to the culture of wine.

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Ristorante Castello di Fighine CafĂŠ Les Paillotes

This one Michelin star restaurant, Heinz Beck Seasons at Ristorante Castello di Fighine, is located in Fighine, close to San Casciano dei Bagni.

CafĂŠ Les Paillotes is the one Michelin star Restaurant Arriving in Fighine, one is met by the beautiful and located on the beautiful beach on the Adriatic Sea imposing 11th century Castello, a private home which has been restored and refurbished over the and managed by Chef Heinz Beck. past 15 years. A two minute walk from the Castello The creative cuisine, sinking deep roots in Abruzzese will bring you to the Ristorante Castello di Fighine. tradition, combines high techniques with classic Managed by Heinz Beck, the restaurant serves fine cooking methods. The local fish is treated gently Mediterranean cuisine with great attention paid to by the skilled hands of the Chef who experiments locally sourced ingredients. daring combinations, always masterful.

A beautiful place to sit and enjoy either a gourmet The Restaurant is located in a prestigious complex or tasting menu. The wine list features a number that provides its Guests with beach services during of the great Super Tuscan wines as well as other locally produced wines of excellent quality. summertime.

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HEINZ BECK

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MARINATED MACKEREL ON MEDITERRANEAN VEGETABLES Photo ©Janez Puksic

GOURMET CULINARY EXTRAVAGANZA

Chef Beck’s profound understanding of the culinary culture is revealed in several of his books, ‘PASTA

by Heinz Beck’ your book – his concepts of lightness and delicacy, as he goes beyond the classic tenets of Italian cooking and the extraordinary ability to enclose a ‘universe’ on a plate, his inspiration of writing his book…

I have always been fascinated by pasta, a complete food and basis of Mediterranean diet. It provides complex carbohydrates, energy to slower release, low glycaemic index, good source of protein and, finally, low in fat. Apart from its nutritional aspects, pasta makes room for creativity: for this reason after my first book, “Heinz Beck”, I decided pasta was the perfect matter to write a book about.

Cookery to Heinz Beck…

Cookery, for me, is synonymous with evolution.

Just think about how different types of cookery are varied over the time, reaching ever more complex forms. Cookery techniques encourage my creativity and allow me to create well balanced dishes without sacrificing taste.

Ingredients that inspire Chef Beck and how he selects the ingredients…

Actually I’m very inspired by yuzu, a citrus fruit native of East Asia: I like its tarty flavour, close to that of grapefruit. I discovered it during my frequent visits to Japan and planning and opening of my Restaurants “Heinz Beck” and “Sensi by Heinz Beck”.

Regarding selection, I personally meet my suppliers and my preference is first for local produce. When possible, I prefer to buy locally; where is not possible, especially out of Italy, I use imported products. I’m sad as I know it is not environmentally friendly, but I have to put my Guests’ satisfaction first.

Photo ©Mauro Fiorese

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HEINZ BECK

Social

Heinz Beck

Opened in 2014, is a fine-casual dining concept that combines a fine culinary experience with a casual atmosphere and is set to define the city’s stylish dining scene, with a range of artfully created dishes drawing on the extensive experience of one of Europe’s best known Maestro of cuisine.

The menu is a delicate balance of signature dishes and special creations specifically designed for Guests, in the full respect of local traditions.

Chef Beck’s aim is to make Clients enjoy creative and contemporary cuisine with a relaxed setting and seamless service

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TASTE of ITALY

BY HEINZ BECK

Taste Of Italy by Heinz Beck is Beck’s first casualdining and retail concept, recently inaugurated in Dubai. It features live cooking stations, use fresh produce and authentic ingredients, serves classic Italian dishes with a seasonally updated menu that reflects Chef Beck’s tastes and passions.

The restaurant features an authentic menu of regional Italian cuisine as well as having a fullyfledged retail menu of desserts, gelato, chocolate, pastry, pizza and breads, bringing a delicious taste of Italy to the tables of Middle East region, dedicated to local Jumeirah neighbourhood, as well as those foodies with a penchant for authentic Italian cuisine and ingredients.

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Creativity or Technique…

They are both equally important. Creativity is a natural predisposition while technique is the result of studies. It is the harmony of the two that create a great dish.

Chef Beck takes us through the moments when he received the International Prize of the Roman University “La Sapienza”, where the first time in 30 years that this prize was conferred to a chef…

Many years passed since that day. I can still remember the excitement, the joy and surprise for this award as it came really unexpected.

Heinz Beck and Restaurants by Heinz Beck have received about every honour imaginable. Chef Beck tells us what motivates him…

My motivation comes from seeing my Guests’ return to my Restaurants and seeing my pupils grow.

Chef Beck’s advice to chefs who are first entering the culinary field…

Every young Chef feels the passion flowing through the veins: however, to ensure that this can be transformed into a profession, it must be accompanied by a deep and constant study of raw materials, traditions and techniques, by tenacity and the determination to grow professionally. It is a profession that, undoubtedly, requires a lot of sacrifice. But that sacrifice is paid off by as many satisfactions.

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SEAWEED, SCAMPI AND SQUID Photo ©Janez Puksic

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HEINZ BECK

sensi

by Heinz Beck

Enjoy the Italian dishes of Heinz Beck in a more casual, all-day dining setting.

Sensi comes from the Italian for “senses� and your five senses will be overcome by the seasonal dishes and breathtaking desserts from the chef.

The glass front and outdoor terrace offer a gorgeous panoramic view of the Imperial garden as you partake of our traditional lunch and dinner menus accompanied by seasonal cocktails prepared by professional bartenders.

Enjoy the terrace seating on days of fine weather and during the cherry blossom season, where you may appreciate the lush nature in front of the Wadakura moat together with modern, healthy gourmet Italian food.

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GOURMET CULINARY EXTRAVAGANZA

The only restaurant to bear Heinz Beck’s name alone, this is the pinnacle of fine dining.

Heinz Beck TOKYO

In a setting that is both chic and elegant, it also offers private dining rooms.

The menu includes dishes that combine traditional Italian culture and innovation as well as original dishes created with Japanese guests in mind.

Heinz Beck promises to deliver an unforgettable experience and tastes unavailable anywhere else to those who love food.

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JOE BARZA

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GOURMET CULINARY EXTRAVAGANZA

Master Chef Joe Barza has over 25 years of experience and has helped raise the profile of the Middle Eastern Cuisine and Chefs. He is known as the rebel chef who revived the Lebanese cuisine that has been stagnant for many years by combining local ingredients in unconventional ways in order to create new trend setting revolutionary dishes that have become his trademarks.

JOE BARZA takes Lebanese cuisine into the 21st century...

Born in Tyre, Lebanon in 1963, Joe Barza was a personal bodyguard for a key player in the Lebanese war before enrolling in a hotel school and leaving the war-torn country in 1980. He moved to South Africa and quickly progressed through the culinary ranks in the kitchens of Johannesburg International Airport.

Upon his return to Lebanon after the war, where he took up several positions as head chef, in 2010, Barza founded Joe Barza Culinary Consultancy, a company that deals with all aspects of restaurant and catering operations. He is also a member of the Academie Culinaire de France, the president of the Lebanese Chefs Association and on the organizing committee of the Lebanese Salon Culinaire HORECA. WG Magazine 2016 -

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JOE BARZA

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BURGHOUL WITH TOMATO

GOURMET CULINARY EXTRAVAGANZA

With a trademark goatee and a penchant for hats, Barza is credited for reviving Lebanese cuisine and has helped raise the profile of Middle Eastern fare across the world. To achieve this, he combines local ingredients in unconventional ways, juggling color, flavours and presentation in order to create revolutionary dishes for the 21st century.

Recognized as a television personality, co-hosting the Middle Eastern version of Top Chef and making guest appearances all over the globe, Barza has amassed numerous awards and accolades, and takes parts in international events to promote the cuisine of his native Lebanon. In addition to being Founder and Chef Consultant of Joe Barza Culinary Consultancy, he is a member of the Academie Culinaire de France, The President of the Lebanese Chefs Association and on the organizing committee of the Lebanese Salon Culinaire HORECA. Consultant of GET GROUP in Qatar, the Hilton hotels in Jordan and Waldorf Astoria in Ras Al Khaimah, where his fine Middle Eastern cuisine is served at the elegant Marjan restaurant.

Chef Joe Barza has travelled across the world taking part in several international events - Le Festival de Mougins, Slow Food in Terra Madre, Six Senses in Maldives, Dubai World Hospitality Championship, CIA in California, La Route des Etoiles in Portugal, Sydney International Food Festival. Barza has worked with some of the biggest names in culinary arts - Frederic Anton, GĂŠrald Passedat, David Higgs, and Guillaume Gomez.

CHAKLICH ON A BED OF CUCUMBER

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CLAUDE BOSI

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GOURMET CULINARY EXTRAVAGANZA

“I was practically born in the kitchen because my parents had a restaurant in Lyon where I grew up. Even though my mother never dared let me near the restaurant kitchen, cooking has always been a passion.”

Claude graduated from catering college and did his apprenticeship in Lyon; he then moved to Paris to the two Michelin star restaurant Le Chiberta as Demi Chef de Partie, for one year. His next position was for two and a half years with Alain Passard at L’Arpège in Paris, starting as Chef de Partie, then climbing to Sous Chef – during this period L’Arpège moved from two Michelin stars to three. This was followed by nearly one year at Alain Ducasse in Paris, as Chef de Partie. Claude then moved to England in November 1997 to work as Sous Chef, then Head Chef, at Overton Grange, south of Ludlow, Shropshire. The restaurant earned a Michelin star under his role as Head Chef in 1999.

CLAUDE BOSI from France to England...

He then opened Hibiscus in Ludlow in 2000, and in 2001 the restaurant was awarded its first Michelin star, followed by a second in 2003. Claude sold Hibiscus in Ludlow in March 2007, and relocated it to London with support from three investors. The 45-seat restaurant then launched in October 2007 at 29 Maddox Street in Mayfair. In late 2013, Claude bought out his investors, redesigned the interior to give it a more relaxed yet personalized feel, and added the Chef’s Table and development kitchen. Hibiscus has received numerous accolades for its modern French cuisine: two Michelin stars since 2003, a 9/10 rating and #5 in the UK in the Waitrose Good Food Guide 2016, and five rosettes in the AA Restaurant Guide 2016. Hibiscus is also recognized as a member of a member of the Relais & Châteaux and Les Grandes Tables du Monde Qualité & Tradition guides.

In September 2014, Claude and his brother, Cedric Bosi, opened The Townhouse in Ludlow, following a light refurbishment. Whilst the ten-bedroom hotel does not have a restaurant, guests are encouraged to dine at the Charlton Arms pub, owned by Cedric and his wife, Amy Bosi. The Brothers launched their most recent venture – another pub – The Swan, Surrey in late May 2016. A ‘traditional British pub, interpreted by a Frenchman’.

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SIDNEY SCHUTTE

SIDNEY SCHUTTE

Contemporary And Progressive...

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Discovering his passion for food and the art of cooking at a young age, during a summer job at a restaurant. At 17 years old, Sidney left his hometown in the province of Zeeland for ZuidLimburg in the south of The Netherlands, driven by his ambition to become a chef. His training was extensive, and Sidney had the opportunity to gain experience from a wide variety of prominent restaurants such as Restaurant De Bloasbalg and De Librije in Zwolle. He learnt the true meaning of “passion” and “drive” from Roger Souvereyns, the renowned chef of the restaurant De Scholteshof in Stevoort, Belgium.

In 1999, at the age of 22, Jonnie Boer, acclaimed chef and owner of restaurant De Librije in Zwolle, summoned Sidney as his sous-chef. That same year, De Librije was awarded with a second Michelin star.

Only three years later and with Sidney’s support, De Librije earned its third coveted Michelin star.

As Executive Chef, Sidney contributed distinctively to the creative process and development of new dishes. During his ten years at the restaurant, Sidney Schutte significantly contributed to the international fame of De Librije, the restaurant that put The Netherlands on the map as a culinary destination, and expanded with a hotel and second restaurant, Librije’s Zusje. Meanwhile, Sidney was acknowledged as “SVH Meesterkok”, the highest recognition that a chef can achieve in The Netherlands.

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SIDNEY SCHUTTE

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ABALONE BEECH MUSHROOM

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Distinctive. Contemporary.

Ingredients from around the world blended with the finest produce from local farmers.

Wladorf Astoria Amsterdam’s Executive Chef Sidney Schutte will take you on a vibrant culinary journey...

In 2009, Sidney decided to pack his bags and broaden his culinary horizons. A one-day traineeship with Dutch top chef Richard Ekkebus at The Landmark Mandarin Oriental hotel in Hong Kong resulted in the position of Executive Sous Chef in the Landmark Mandarin Oriental with two Michelin star restaurant Amber. In 2012 he was appointed Executive Chef and learned the tricks of kitchen management at the highest level.

A year later, Sidney returned to The Netherlands upon request of Jonnie en Thérèse Boer to fulfil the position of Executive Chef in the soon-to open Waldorf Astoria Amsterdam, home to the restaurant Librije’s Zusje Amsterdam. Sidney leads his kitchen with a strong personal signature. His dishes harmoniously combine local ingredients with Asian produces and influences. Whilst under the reign of Sidney Schutte, Librije’s Zusje Amsterdam was awarded with two prestigious Michelin stars, only seven months after opening. A second restaurant, Goldfinch Brasserie, was opened in February 2015 that Sidney Schutte meticulously overlooks.

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KEVIN FEHLING

There are few chefs that can lay claim to the coveted 3 Michelin stars. Fewer still have achieved the distinction as quickly as Kevin Fehling, the German chef who, after opening The Table in Hamburg in August 2015, was awarded the ultimate accolade within a mere three months. The distinction was the culmination of years of training, driven by Fehling’s passion for gastronomy and his curiosity to see the world led him to cook on board the MS EUROPA cruise ship.

KEVIN FEHLING Youngest German with three Michelin star...

Back on dry land Fehling wanted to aim bigger and better, he did stints at restaurant Wollenberg and restaurant Piment – both in Hamburg, before joining the three Michelin star Chef Harald Wohlfahrt at the prominent Schwarzwaldstube restaurant in the Black Forest valley. Once back on board the MS Europa, Fehling realized that he wanted to be his own chef and do things his own way.

In 2005, he took on the role of head chef at Columbia Hotel in Travemünde, and over the course of 10 years, he garnered three Michelin stars at the hotel’s restaurant La Belle Epoque. In 2015, his dream came true when he moved to Hamburg to open The Table, a trendy, urban-inspired restaurant that seats just 20 people on a long curved table facing an open kitchen.

In November 2015, just three months after opening, the restaurant earned three Michelin stars.

This ultimate distinction is the recognition of his style: avant-garde, refined, effortless. Classic dishes get a modern interpretation with inspirations from around the globe, from South American nuances to Oriental flavours, resulting in complex yet balanced and perfectly crafted creations.

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JOSÉ AVILLEZ YANNICK ALLÉNO

JOSÉ AVILLEZ One of Portugal’s biggest culinary names, José Avillez was the first Portuguese chef to garner 2 Michelin stars. Along with his seven restaurants, he is also a successful author and television presenter.

Cooking has always been a passion for José Avillez, born in the seaside resort of Cascais in 1979, but it was only in the senior year of his Business Communication degree that he decided to become a chef. The decision proved to be life-changing, and today, the name Avillez is synonymous with Portuguese gastronomic excellence and true entrepreneurial spirit.

Among the many trips, traineeships and professional experiences he undertook after finishing his degree, the most pivotal included the apprenticeship under Antoine Westermann at Fortaleza do Guincho, his training at Alain Ducasse’s culinary school, working under Eric Frechon at Le Bristol in Paris and, most career-altering of all, the traineeship at El Bulli under Ferran Adrià.

Back in Lisbon, his first Michelin star came in 2009, little more than a year after taking on the role of head chef at the renowned Tavares restaurant.

He left after three years and renovated the iconic Belcanto, located in the affluent Chiado neighbourhood, turning it into one of the world’s best restaurants and garnering the city’s first 2 Michelin stars. He was also the first Portuguese chef to win the accolade.

With various successful ventures, including Cantinho do Avillez (in Lisbon and Porto), Café Lisboa, Pizzaria Lisboa, Mini Bar and the brand new Bairro do Avillez, the chef boasts a take-away service and his own wine label, JA, in partnership with José Bento dos Santos. He is also the author of several successful books and the presenter of television and radio cooking shows, making him one of the country’s best-loved personalities.

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Photo © Luis Mileu

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JOSÉ AVILLEZ

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Photo © Paulo Barata

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WG Magazine catches up with Chef José Avillez...

It’s interesting to learn how Chef’s find their passion for cooking.

Chef José Avillez tells us about his formative years and how did he found his way into the culinary field…

“From an early age, I had a love of cookery and food. As a child, I would spend three or four hours a day, after school, in the kitchen.

Around the age of ten, my sister and I used to make cakes to sell to our family and friends. But it was only during the final year of studying Communication that I realised my heart belonged to the kitchen. I undertook several trips, training courses and traineeships as a chef, amongst others with Antoine Westermann at Fortaleza do Guincho, at Alain Ducasse’s school, in Eric Frechon’s kitchen at the Bristol Hotel, and at the renowned El Bulli, a step which really changed my career.”

Chef Avillez takes us back when he started his career…

“I had two amazing mentors that truly inspired me (and even today continue to do so): Maria de Lourdes Modesto, the most important Portuguese author on Traditional Portuguese Cuisine, and José Bento dos Santos the most important Portuguese gastronome.

They shared their knowledge in a very generous way and were always very supportive, I’m very grateful to both. At Alain Ducasse School I learned the importance of mastering the basic techniques, knowing the produce, the suppliers, and seeking for perfection. At Bristol Hotel I learned about organization, precision and discipline.

Ferran Adrià was the one who opened my mind, he taught me to look further. When I left El Bulli I knew I would never look at food the same way.”

Photo © Paulo Barata

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JOSÉ AVILLEZ

Chef Avillez’s cuisine is very creative, he reinterprets old-fashioned Portuguese dishes intense with flavors – he tells us how he brings about this balance on a plate…

It’s a challenge to combine tradition with modern ingredients and techniques and an innovative spirit. For me the goal is to enhance flavours and textures. I have written some commandments that define our kitchen and the first one is: Flavour is the most important. This means that technique serves the product (and not the other way around) and creation for itself is not praised, to do differently we have to do better. When I think about a dish I think about the flavours, the textures, the temperatures and the way it’s served. I pay so much attention to details that I even design several of the supports that serve as plates for my creations, which are then made by a potter or a carpenter.

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TUNA TARTAR TEMAKI CONE Photo © Paulo Barata

BIFE Photo © Paulo Barata

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THE GARDEN OF THE GOOSE THAT LAID THE GOLDEN EGGS

Chef Avillez’s cuisine…

I have a passion for food and cooking so I like to offer different styles of cooking. That’s why I have five different restaurants (Belcanto, Mini Bar, Cantinho do Avillez in Lisbon and in Oporto, Café Lisboa and Pizzaria Lisboa) and a take-away store (JA em casa). No matter what the style of cooking, I always bet on quality and my goal is to give greater pleasure to people. If I had to name the style that really defines me as a chef I would choose Belcanto. At Belcanto I offer a new Portuguese haute cuisine. This is the style that truly reflects my evolution.

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JOSÉ AVILLEZ

DIP IN THE SEA Photo © Paulo Barata

Chef Avillez greatest influences in the kitchen…

“Everything inspires and influences me (memories, travels, people…), but some of my main influences are: Portuguese cuisine, the sea, and some Portuguese landscapes.“ Chef Avillez opinion on the best recipe that he has created…

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Maybe “Dip in the Sea”, a Belcanto sea bass dish with seaweed and shellfish. I grew in Cascais up surrounded by pinewoods and near the sea. The memory of being that close to the sea is very strong and is really a part of me, it defines me. But I also love the “Giant red shrimps from Algarve with Thai flavours” at Cantinho do Avillez, or even the “Pastel Lisboa”, one of the most wonderful minced beef pastries you will ever taste, at Café Lisboa. Those pastries take me back to my childhood. The “Algarve prawns in ceviche”, served on a lime slice with a beetroot sphere and fried corn topping and the “Tuna tartar temaki cone” with spicy soy, or the Hot and cold of escabeche cod” with raspberry vinegar, that I serve at Mini Bar are inspired in my great passion for fish.

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“Over 500 years ago there lived people who revolutionised our knowledge of the world.

Driven by a desire to know and discover.

Aware of the risks and the hardships.

The Portuguese set out from Lisbon in search of all things new: new seas, new lands, new places, new peoples and new products.

Guided by knowledge and science, they created the first globalization phenomenon.

Lisbon offered the world a new outlook.

At Belcanto, inspired by the feats of the past, we have built the future, while respecting customs and traditions, sharing the same lure for the new and valuing teamwork and the interchange of experience and knowledge.

Together we have discovered new techniques, new concepts and new ways of serving.

The creation of a Portuguese haute cuisine, timeless, dateless.

The union, the creativity, the desire to evolve and go one step further.”

Photo © Paulo Barata

José Avillez

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JOSÉ AVILLEZ

The process of creating a new dish… “For me the act of creation is often a solitary and complex moment. It’s not easy to explain. It’s a mental process. It happens more often when I’m travelling or on vacations. The ideas start coming together in my mind. When I go back to the kitchen and share the idea with my team the new dish is usually 90% complete.”

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WAVE BREAKING Photo ©Nuno Correia

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JOSÉ AVILLEZ

PORTHOLE, “MY” BOTTOM OF THE OCEAN Photo © Paulo Barata

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ALGARVE PRAWNS IN CEVICHE Photo © Paulo Barata

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Ingredients that inspire Chef Avillez, and how he selects the ingredients…

“Portuguese fish and shellfish. I believe we have the best fish and the best seafood in the world. The taste and texture are absolutely unique. Since we have a large coastline, we have lots of very fresh fish and seafood with an incredible quality.”

Ingredients are strictly chosen. We bet on high quality ingredients and we value seasonality and non-industrial production. Because we have several different restaurants we already use a very wide range of ingredients. I’m testing some new ingredients for ‘Bairro do Avillez’ my new project, but I can’t say more for now.

Chef Avillez speaks about his first book “Um Chef em sua casa” (A Chef in your home) - a book based on techniques through simple recipes with a perfect mix of quality produce and simplicity… “This was my first book. This book brings together some basic techniques and tips and has some of my favourite home meals. After ‘A Chef at your home’ I launched ‘Petiscar com estilo’ with a wide sort of snacks, ‘Cantinho do Avillez’, a bilingual (Portuguese and English) book with some of the most popular recipes from Cantinho do Avillez restaurant and this month I’m launching ‘Combinações Improváveis’ (Improbabilicious) also a bilingual (Portuguese and English) book with some of the best recipes from my TV Show.

Produce, Creativity or Technique - Chef Avillez creates a cohesive balance of all three on a plate…

“For me flavour is the most important. This means that technique serves the product (and not the other way around) and I don’t make creation an end in itself. To do differently I must do better.”

BRAISED TUNA WITH MISO SAUCE AND SAUTÉED VEGETABLES WITH SOY AND GINGER EMULSION Photo © Paulo Barata

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FERRERO ROCHER Photo © Paulo Barata

Chef Avillez’s creative cuisine... José adds “Creativity requires perviousness and a deep desire for knowledge, both outside and within oneself.

If the outer knowledge comes from undivided attention and actual insatiable interest for the world, for people, for history, for the present and for the future, the inner knowledge is based on a constant process of self-analysis and interrogation, meditation and reflection, on understanding and interpreting the outside world, giving meaning and identifying feelings, instincts, and emotions.

Knowledge and research boost creativity and tune up intuition. Creativity instigates freedom! The absence of prejudice and the ability of believing without ceasing to question are vital for developing creative thinking.

The cuisine expresses different moments of knowledge, learning and reflection, and expresses not only the evolution of technique but also the maturity, personality and soul of who creates it.

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CHOCOLATE CONE IN 3 TEXTURES Photo © Paulo Barata

Creating is an act of freedom with infinite possibilities of expression. Inside the kitchen, ingredients, techniques, technology, recipes, elaborations, and concepts serve creativity, in a world of infinite possibilities. A dish can take us on a journey to places, landscapes, times and stories.

It can make us laugh or cry. It can get us to actually know a certain food, intensifying its flavour and texture or it can reveal a completely new dimension of a food we thought we knew, using the technique, technology , and/or unprecedented combination of flavors, making us see further ahead and arising perceptions, intimacies, feelings and emotions.

Whenever we think and reflect, a double phenomenon of perception happens within us - at the same time we feel and acknowledge a certain frame of mind, we come across a random outer landscape that intersects our inner landscape. I see this intersection as the most accurate result of interpreting the seen and sensed reality.”

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MANDARIN Photo © Paulo Barata

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JOSÉ AVILLEZ

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José Avillez’s creative cuisine…

Creativity requires perviousness and a deep desire for knowledge, both outside and within oneself. If the outer knowledge comes from undivided attention and actual insatiable interest for the world, for people, for history, for the present and for the future, the inner knowledge is based on a constant process of self-analysis and interrogation, meditation and reflection, on understanding and interpreting the outside world, giving meaning and identifying feelings, instincts, and emotions.

Knowledge and research boost creativity and tune up intuition.

Creativity instigates freedom! The absence of prejudice and the ability of believing without ceasing to question are vital for developing creative thinking.

The cuisine expresses different moments of knowledge, learning and reflection, and expresses not only the evolution of technique but also the maturity, personality and soul of who creates it.

Creating is an act of freedom with infinite possibilities of expression.

Inside the kitchen, ingredients, techniques, technology, recipes, elaborations, and concepts serve creativity, in a world of infinite possibilities. A dish can take us on a journey to places, landscapes, times and stories. It can make us laugh or cry. It can get us to actually know a certain food, intensifying its flavor and texture or it can reveal a completely new dimension of a food we thought we knew, using the technique, technology , and/or unprecedented combination of flavors, making us see further ahead and arising perceptions, intimacies, feelings and emotions.

Whenever we think and reflect, a double phenomenon of perception happens within us - at the same time we feel and acknowledge a certain frame of mind, we come across a random outer landscape that intersects our inner landscape. I see this intersection as the most accurate result of interpreting the seen and sensed reality.

José Avillez

Photo © Paulo Barata

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ROEL LINTERMANS

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ROEL LINTERMANS Finest French Cuisine

Since Roel Lintermans’ arrival for the opening of the Waldorf Astoria Berlin, the city’s restaurant scene has been enhanced by the addition of an internationally recognized star chef. From the beginning, Roel Lintermans has had full charge of the kitchen as Executive Chef of “LES SOLISTES” while Chef and patron Pierre Gagnaire carries the sole responsibility for the culinary concept and menu composition.

The teamwork of the Frenchman Gagnaire and the Belgian Lintermans was proven successful in London from 2008 to 2012, where Roel Lintermans acted as Executive Chef of Gagnaire’s Michelin-starred restaurant “Sketch“.

In November 2013, just one year after the opening, “LES SOLISTES” was awarded its first Michelin star and 16 Gault Millau points. In 2014, the gourmet restaurant received 17 Gault Millau points. Lintermans, who was voted ‘Berlin Master Chef 2014’, commented: “This award is a great honor for the entire restaurant team and a compliment on our daily work!” Lintermans’ team members were specially trained in Gagnaire’s three-star Paris restaurant for the predominantly French cuisine being served in “LES SOLISTES”.

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ROEL LINTERMANS

ROEL LINTERMANS AND PIERRE GAGNAIRE

Following four years of training at the Belgian hotel school Saint Joseph in Geel, Roel Lintermans moved to Paris, the indisputable culinary capital of Europe. As a successful graduate of the prestigious Parisian Ferrandi cooking school “École Supérieure de Cuisine Française” (ESCF) in 1998, he gained his first practical experience in various renowned restaurants, including the famous three-star restaurant “Alain Ducasse”.

Several career steps in France followed, among them as Chef de Partie at the starred restaurant of the Parisian Hotel Vernet and as Executive Chef of various fine dining establishments in Switzerland, where he worked for a total of eight years. The successful collaboration that began in 2008 at Sketch is now being set forth in the new surroundings of Berlin.

“With Roel Lintermans, we have the persona and skills of an outstanding chef. His expertise in the haute cuisine and in the collaboration with Pierre Gagnaire has been proven over a period of many years. “The elegance and standard of the creations produced by the restaurant team are in keeping with that of a Waldorf Astoria hotel”, says General Manager Gregor Andréewitch.

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ROEL LINTERMANS

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The Waldorf Astoria Berlin has a variety of culinary outlets to tantalize the palates of guests and visitors. In addition to the restaurant “LES SOLISTES” by Pierre Gagnaire, the ROCA serves a diverse menu, ranging from all-day breakfast to patisserie, local specialties. The Lang Bar, named after the renowned German movie director Fritz Lang, and the traditional Waldorf Astoria lobby bar Peacock Alley, complete the offer.

Since its opening in December 2012, the Waldorf Astoria Berlin continues to set new standards in the German capital and nation. The luxury hotel with 232 rooms and suites is located in a spectacular new skyscraper in Berlin’s City West called the Zoofenster, directly next to the Kaiser Wilhelm Memorial Church and the famous shopping boulevard Kurfürstendamm. The modern Art Deco style hotel occupies the first 15 floors as well as the 22nd to 31st floor of the natural stone and glass structure. In addition to “LES SOLISTES” by Pierre Gagnaire, a further highlight of the Waldorf Astoria Berlin is the Guerlain Spa, the first in Germany. As the highest suite in Berlin, the exclusive Presidential Suite provides an impressive view of the city’s skyline.

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PAOLO CASAGRANDE

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Italian-born Chef Paolo Casagrande graduated from the Alfredo Beltrame Hotel and Catering School in Vittorio Veneto, Paolo Casagrande worked his way through many restaurants in his native Italy, further honing his culinary skills at leading fine dining restaurants in Milan, London, Paris and San Sebastian.

Paolo Casagrande creates an unforgettable gastronomic experience...

Paolo Casagrande worked with prominent chefs Alain Solivérès and then went on to work with the most influential was Martín Berasategui, with whom he opened the acclaimed M.B. restaurant in the RitzCarlton Abama in the Canary Islands. After overseeing the opening of the luxury Castadiva resort on Lake Como in Italy, Casagrande rejoined Berasategui in 2012 and became the chef de cuisine at the two Michelin-starred Lasarte restaurant in Barcelona.

Along with a love of Meditteranean cuisine, the Italian chef brings his passion, depth of commitment and exceptional level of consistency to the table.

At Lasarte, he combines Berasategui’s signature dishes, which vary according to the seasons and reflect the aromas and flavours of the region, with his own innovative classics created purposely for the restaurant in Barcelona.

A believer in the importance of emotions in cooking, the Italian chef, who hails from a small town near Venice, also manages two restaurants in Hong Kong – Isono Eatery & Bar, a cocktail bar and kitchen with a casual concept serving Spanish specialities, and Vasco, a fine-dining restaurant in keeping with the Lasarte philosophy and with a marked Basque influence.

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JACOB-JAN BOERMA

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JACOB-JAN BOERMA Among the highest-rated chefs in The Netherlands...

Restaurant de Leest, owned by Kim Veldman and Jacob Jan Boerma started in the summer of 2002 on the outskirts of De Hoge Veluwe National Park in central Netherlands, and earned its first star just one year later. The second star followed in 2007, and by 2013, it had earned its third. Behind the incredible success of the restaurant is chef patron Jacob Jan Boerma, along with partner and sommelier Kim Veldman.

Named the Gault Millau Chef of the Year in 2010, Boerma translates the experiences he acquired the latest and best cooking techniques from around the world, from places in Asia and Scandinavia, and places them into cosmopolitan and creative dishes. New ingredients, new flavours and new discoveries are the foundations of the food philosophy of this classically trained Dutch chef.

A perfectionist through and through, his skill and craftsmanship result in culinary art of the highest standard. However, the product is paramount for this chef, who flavors local organic ingredients whenever possible. Boerma firmly believes that the quality of the product is the basis of success, which he then crafts into incredibly flavorsome dishes.

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JACOB-JAN BOERMA

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Boerma adds “don’t forget the quality of the product” it is the base of succes!

In a skilfull and crafts man like way, Boerma translates all of these experiences into cosmopolitan and creative dishes for his sophisticated clientèle.

In late 2015, he joined forces with the Dutch airline company KLM as its new World Business Class chef, and in 2016, he lent his name to the flagship restaurant of the newly renovated NH Grand Hotel Krasnapolsky in Amsterdam. At The White Room by Jacob Jan Boerma, his signature cuisine remains modern and sophisticated, and features well-balanced international influences with local ingredients.

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MATT TEBBUTT

MATT TEBBUTT

He later moved to the kitchens of Chez Bruce, working under the tutelage of Bruce Poole, before going on to work at Clarke’s, Sally Clarke’s Modern British Cuisine Kensington restaurant. This was followed by a stint with Alastair Little, pioneer of non-stuffy, highA familiar face from TV shows such as Saturday quality eateries and renowned for revolutionary Kitchen and Food Unwrapped, is a successful chef freshness and flavours. and cookbook author is now at the helm at the of the recently opened Schpoons & Forx at the brand Matt was then ready to open his first restaurant, The Foxhunter in Nantyderry, Monmouthshire, new Hilton Bournemouth. which he ran for thirteen years before closing Schpoons & Forx, a modern British restaurant with it to focus Schpoons & Forx in association with unique décor that includes the focal point open Hilton Worldwide and newly formed Matt Tebbutt kitchen, all navy-tiled and adorned with fresh Restaurants Ltd. herbs, baked breads and quirky cutlery displays.

Watch the chefs at work as they prepare a whole His TV career began in 2007 when he co-presented host of distinctive dishes that make full use of the Market Kitchen for five years with Tom Parker-Bowles and Matthew Fort. He has also often appeared as kitchen’s stone oven, chargrill and tandoor. a guest presenter on BBC’s Saturday Kitchen, has Matt entered the hospitality sector aged twenty- recently filmed new food and travel series Kings of one, after enrolling on a diploma course in London the Wild for the Discovery Channel and can now with Leith’s School of Food & Wine. He had his be seen presenting Food Unwrapped on Channel sights set firmly on some of the best restaurants 4. Series five of this award-winning food show is in the UK, with a view to acquiring the breadth of currently in production. experience that would set him up to run his own successful restaurant one day. A true baptism of fire He is the author of two cookbooks - Matt Tebbutt followed in the form of a traineeship with renowned Cooks Country and more recently, Guilty Pleasures Michelin-starred chef, Marco Pierre White, working – his favorite sweet and savory indulgences in 130 easy recipes, released in 2014. at The Oak Room and then The Criterion.

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EDDIE BENGHANEM

EDDIE BENGHANEM Finest French Pâtisserie

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Growing up in the Paris region and with his parents’ restaurant as the perfect training ground, everything was in place for Eddie Benghanem to become one of the world’s finest chef pâtissiers. He still recalls the first real dessert he ate: a chocolate-filled cream puff pastry at the age of six. His schooling in the field was followed by work experience in various areas, beginning with the basics of petit fours and French pastries.

In 1991, he completed military service in the French Armed Forces, during which time he was responsible for the desserts for the Officers’ Mess.

The Frenchman went on to complete his education and learn all about the ‘art of sugar’. He won prizes in several competitions and created beautiful desserts for weddings, banquets and other events before earning the position of pastry chef at Les Berges de la Seine restaurant in Choisy-le-Roi.

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EDDIE BENGHANEM

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CROQUANT CHOCO

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Eddie Benghanem presents his desserts with exotic flavors and surprising textures, very graphic and sleek. He combines these gourmet flavors which he works in agreements with delicacy…

In 2015 Eddie Benghanem received the “Best Dessert” Prize of Lebey de la Gastronomie

First as commis and then as sous chef pâtissier, responsible for plating the desserts and preparing the dessert trolley, Benghanem worked at the iconic Hôtel Ritz Paris, Hôtel Crillon and the Four Seasons Hotel George V before rejoining the Ritz as pastry chef. In 2008, he became the pastry chef of the Trianon Palace Versailles, a Waldorf Astoria Hotel.

His passion for the art of patisserie and his unmatched skill can be seen in beautiful creations presented at Gordon Ramsay au Trianon. At La Veranda, the stylish restaurant by the same internationally acclaimed chef, the grand chef pâtissier invites guests to rediscover classic desserts in all their simplicity, among which are the signature dishes ‘comme je l’aime’ chocolate mousse and the ‘à la minute’ tiramisu.

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ANTÓNIO LOPES

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ANTÓNIO LOPES Head Sommelier Conrad Algarve António Lopes is the Sommelier at the award-winning Conrad Algarve, responsible for the hotel’s evolving wine cellar and wine service in the Gusto Restaurant.

Within the signature Restaurant Gusto by Heinz Beck, Antonio plays a key role in enhancing the contemporary Mediterranean dining experience by pairing the Chef’s creations with the best wines in the modern glass, or just sharing his stories and suggestions.

António was born and raised in Penacova, a village close to Coimbra, the city in which he studied Hotel management until 2008. He often visits his family and friends there during his free time.

Wine soon became his passion and it is now present in his every-day life, including his leisure time. António continues his search for new experiences and regularly visits wine producers in Portugal and abroad, often participating in wine tastings to expand his scope and knowledge.

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GUSTO BAR

GOURMET CULINARY EXTRAVAGANZA

Even with the presence of the crème de la crème of international chefs, the Gourmet Culinary Extravaganza would not be complete without exceptional wines. Led by António Lopes, head sommelier of the Conrad Algarve, the finest team of Portuguese wine experts will be on hand to enhance the culinary event of the year...

His interest for viniculture grew during the first years of his professional path, having started at Vila Vita Park, were he had access to a wide range of wine references and the support of an experienced sommelier.

Later, António traveled to Scotland to work as Sommelier at the renowned Gleaneagles Hotel.

During this time his knowledge grew, and equally so did his enthusiasm. After returning to Portugal, he dedicated an important period of time working in several prestigious restaurants such as “Foz Velha” and “Buhle”.

In May 2012, Antonio accepted the challenge of Sommelier on the opening team of the Conrad Algarve, and moved south.

During this previous year, he also had the chance to share his passion and experiences with students and local community, as a guest speaker in schools and seminars.

António awaits you at Gusto with 360 wine references in his cellar and hopes to have the pleasure of taking you on a trip discovering the unexpected bouquet of Portuguese wines.

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MAGAZINES

a feast for the palate...

CHOCOLATE SOUP FUNKY GOURMET - ATHENS

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