WG MAGAZINE JANUARY 2017
2016 A COLLECTIVE OF CHEFS
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Cover Image Credit: PHOTO ©Philippe Vaurès SantaMaria ©Gennady Jozefavichus
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A passion for the finer things in life - a desire to live within the greatest expression of pleasure – THE GRAND GELINAZ! SHUFFLE TWO(2) and THE GELINAZ! BRUSSELS HQ. THE GRAND GELINAZ! SHUFFLE TWO(2) saw a total of 40 chefs from 17 countries across 5 continents, packed up their knives and left their kitchens to an unchartered restaurant, while at BRUSSELS HQ, 20 of the world’s most daring chefs reinterpreted each Shufflers dish which they would create at the restaurant they would visit. THE GELINAZ! BRUSSELS HQ began at 12pm, at the same time the first Shuffle restaurant opened its doors for dinner in Adelaide, Australia on November 10th and continued until 3am on November 11th. Both the HQ project and the very last Shuffle pop-up in San Francisco ended at the same time.
Curated by the World’s Influential Food Writer, culinary connector, the French chairman of the World’s 50 Best Restaurants Awards jury for many years and the most powerful man in fine dining Andrea Petrini and Alexandra Swenden an Executive Producer on feature films in Paris for many years, who decided to leave the film industry for the foodosphere brings this collective of international chefs. A focus on universal sharing, experimentation in a collective way beyond meritocracy and classified roles, pushing the boundaries and discovering new cultures.
It is an honour for WG Magazine to be part of the Post GELINAZ! Publication, and WG’s Publisher is extremely excited about this collaboration with GELINAZ! curators Andrea Petrini & Alexandra Swenden. GELINAZ! is the ultimate culinary experience and is set to take an important role in the future of the culinary world.
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Alexandra And Andy In Conversation...
The Story Of GELINAZ!
The Grand GELINAZ! Shuffle TWO(2)
184 The GELINAZ! Brussels HQ 186 The Chefs
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Yannick AllÃ©no at THE GELINAZ! BRUSSELS HQ
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A COLLECTIVE OF CHEFS PHOTO ©PHILIPPE VAURÈS SANTAMARIA ©GENNADY JOZEFAVICHUS
ANDY: Hello there! ALEXANDRA: We did it! ANDY: We made it! ALEXANDRA: Yes, we made it and, believe it or not we are still alive! ANDY: But we almost died!
Alexandra Swenden and Andrea Petrini the co-curators of Gelinaz!
ALL LONGING FOR A PLACE OF
No competition Universal sharing Experimentation in a collective way
A PLACE WHERE YOU CAN
Push the boundaries, perform food / take risk as a starting point Explore the unknown / exchange knowledge Zoom on the beauty of nature, its elegant chaos
AND WHO COMMONLY BELIEVE THAT
Culinary talent and human qualities can coexist harmoniously The main stage for a chef is the kitchen
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ALEXANDRA: Almost.....two events at the same time it was clearly far too much! ANDY: Never again, never again...... ALEXANDRA: Unless we find a better way. Do you remember? We never meant to do a second edition of THE GRAND GELINAZ! SHUFFLE but the chefs had so much fun at the first one and they literally asked for more. ANDY: We should blame Blaine once again. It was him who first had the fucking idea, it was him and no one else who proposed, during our summer spiritual retreat in Tuscany (July 2014) to do a Shuffle. We were already working on another project with a bunch of contemporary artists to be organized in Istanbul when he came up with the idea of the Shuffle, swapping restaurants and lives for a few days. Everybody just loved it so we decided to make it happen. ALEXANDRA: Everybody loved it also because of the“frissons”of the random lottery, introducing hell of aleatory elements in the process, just giving the chance a chance and picking out names and destinations out of a paper bag to see what happens: flying out for an unknown destination, leaving your restaurant to someone else...it was all very exciting.
Between Food And Evil
ANDY: But on top of that I personally liked the idea of not controlling the whole thing, discovering where the chance might send all the chefs. Of course some of them tried to interfere, they sneakily tried to suggest their own preferred destinations, like: Hey, I have never been in Japan, I have never been in Australia, please send me there or there.... Or donâ€™t send me there. Just forget it...Once we had defined the parameters and put the whole gear in motion it was a bit like performing a John Cage composition. That was the funky thing, the real kick. Otherwise it would have been like running a travel agency. After having worked for long hours for months and months through sleepless nights, finally D-day arrived. It was like going into labour and giving birth after the longest gestation ever (14 months!). With one exception: the same day you bring your child into life, you discover that he packs his stuff and leaves home as soon as he puts his feet on the ground. 2016 GELINAZ! -
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Gelinaz! is a collective of world wide cutting edge chefs willing to share knowledge and dynamite culinary languages together... ALEXANDRA: That’s what you feel, I suppose, like a depressed abandoned parent, the day your kid leaves home to live his own life. You have nothing left to do (sort of) than check from time to time on the internet how they are doing and if they are having fun. That’s when, out of this frustration (cf after the first edition in 2015), we decided this time to set up an additional event within the event. To organize the GELINAZ! BRUSSELS HEAD QUARTERS at Christophe Hardiquest extra-bon restaurant Bon Bon. To give a next of kin to the Shuffle TWO(2), to spice it up. THE GRAND GELINAZ! SHUFFLE is almost à conceptual gig, a theoretical thing. We wanted to add in Brussels some live action, to push the boundaries like in a real performance. That’s why we asked to all the Shuffle chefs, once they got to know their final destination, an imaginary recipe to illustrate how they would feel about the restaurant they were going to take over. An imagination recipe where they were asked to predict how they would feel dealing with a wide array of new dishes and different products. The 40 recipes that we collected from the 40 shuffling dudes we offered them to 20 other GELINAZ! chefs, some of them old time hardcore members and some other fresh new comers. We asked them to work in duos - to keep their ego at bay - and to remix four matrixes par team. The 12 hours dinner was segmented into four shifts of three hours, each shift serving 10 recipes to 50 happy guests. It was like a theatre play, that you keep repeating in a row all day long (with just one hour break between the services) and getting better and better as you go on. ANDY: At the Brussels HQ every mutant standard remix was a blast, the whole room was bursting at the seams with testosterone in a gentle, almost effeminate collaborative way. That’s where we want to go next, taking even more risks. We wish to confront ourselves to other culinary and artistic languages, to get our hands dirty with contemporary artists and other disciplines. Having art and cuisine doing the hand walk together, getting both of them out of their respective comfort zone. New fusions, new hybrids. If GELINAZ! doesn’t go bareback all the way long, what’s the point of it all?
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THE GELINAZ ! HISTORY 2005 Fulvio Pierangelini (the name Gelinaz! comes from his family name, mixed with the rock bandâ€™s name Gorillaz) and the journalist Andrea Petrini created together a first gig on stage with 5 chefs in San Sebastien. Each of them were doing a remixed version of one of Fulvioâ€™s emblematic dish. 2007 3 other small-scale gigs will follow mostly on stage, or at restaurant Noma. 2008 After a last gig in Deauville, GELINAZ! was put into sleep. 2012 The monster came back into life in 2012, when Andrea asked Alexandra Swenden to become his partner adding a new impulse and creating new concepts for the collective. 2013 Since then, the duo has given birth to 10 projects like Ghent (an 8 hours dinner involving 25 chefs) and Lima in 2013. 2014 Project in New York. 2014 The spiritual retreat in Tuscany. 2015 The Grand Gelinaz! Shuffle. 2016 5 new ambitious projects : Walk with us London, Sao Paulo, San Francisco, then The Shuffle Two(2) plus its Brussels Shuffle Headquarters.
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THE STORY OF GELINAZ! AND WHAT’S IN STORE FOR THE FUTURE: ‘BEING CREATIVE AND CONTINUING TO SURPRISE PEOPLE’ TEXT IVAN BRINCAT PHOTO ©PHILIPPE VAURÈS SANTAMARIA ©GENNADY JOZEFAVICHUS
Go back 10 years and the world of food and gastronomy was completely different to what we know today. The World’s 50 Best Restaurants was not as influential as it is today, high-end restaurants were still extremely formal, social media and sharing was in its infancy and many of the world’s top chefs were still obsessing with trying to ‘copyright’ their creations. But influential Italian chef Fulvio Pierangelini and Andrea Petrini had other ideas. They saw the opportunity of bringing chefs together from around the world to share knowledge and collaborate on a global level and had the foresight to do this way back in 2007 at a time when food was still not mainstream as it is today. The start was slow but over the past two years, the ambitions of the Gelinaz! collective of chefs has grown despite the fact that it is not a business. Gelinaz!, has made a name for itself over the past years for its creative gastronomic events and for pushing the boundaries every time an event was organised. “We would like to keep surprising people and remain creative. The important thing is to be completely free on what we do next. We would definitely like to keep the surprise elements and secrets around the events we organise,” Alexandra Swenden, one of the co-curators of Gelinaz! told Food and Wine Gazette. Alexandra is one of the two side-kicks that play the master of operations for the chefs that form part of the collective. The other is Andrea Petrini, who came up with the concept together with Fulvio Pierangelini around 10 years ago.
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The collective has now grown from its early beginnings and is embracing more and more chefs where the objective is not awards or competition but rather the transfer of knowledge and the sharing of ideas. We met with Alexandra, who is Brussels based to talk about Gelinaz! and the next round of events which will place Brussels and the two Michelin star restaurant Bon Bon at the centre of an ambitious event.
Gelinaz! Shuffle and Brussels Headquarters “This year’s shuffle should not have taken place because we normally never repeat the same event twice. The fun part of Gelinaz! is to create new concepts. So it is unusual to organise the Gelinaz! shuffle for a second consecutive year,” Andrea said. “We are not a business, we are not event producers or organisers and in fact need sponsors to organise such events.” So why did you organise a second shuffle, I asked. “Chefs connect and like this freedom and cool spirit of Gelinaz!. We were receiving phone calls and emails from chefs asking to form part of this project saying it was sad that they were not part of it the previous year.” Last year’s Gelinaz! Shuffle saw 37 chefs swap restaurants for one evening. “This was a very large project with 1,300 seats sold, chefs coming from different countries and audiences. When we finished it we sort of said that we would not do it again given the logisitical challenge but then we here we are with a new Shuffle and the Brussels Headquarters event,” Alexandra said. 2016 GELINAZ! -
Andrea and Alexandra sat down together to see how they could do more to connect the chefs together. “Because of the different timezones involved, this is a 24 hour global event. We thought that we would organise a headquarters this year. And Brussels is the perfect spot because it is a neutral city, and capital city of Europe and central between Asia and the United States,” Alexandra said.
“We thought about where we would organise it and decided to use Christophe Hardiquest’s Bon Bon restaurant. This is an ideal place because it has a very open kitchen. At first we thought we would organise the headquarters event with 10 chefs but ended up with 20. On top of this 40 chefs will be swapping restaurants this year.” What Gelinaz! will do this year is to build a digital platform that will connect all the restaurants taking part. Andrea stresses the fact that given this is a collective and not a business, they ask chefs and their teams to collaborate and help in the organisation of the events otherwise it would not be possible.”
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This year’s shuffle is nevertheless different. “Last year, we organised it in more countries but this year we have focused on fewer cities as we learned from the experience of the previous year. We discovered for example that when three chefs were together in a new city, they tended to spend time together and that is part of what we want to do. So we decided to concentrate on the big cities. That is easy to do in places like Australia, London, San Francisco, Tokyo but in Italy, most of the restaurants are in different places.” The Brussels Headquarters is also a response to this change. “Since we decided to skip some countries, we asked chefs from Sweden, Spain and various other places in the world who were not part of the shuffle to come to Brussels and be part of the event in a different format.” The idea of the shuffle came from Blaine Witzel, of Willow’s Inn in the United States during a retreat that was organised in Tuscany in 2014. The idea was simple to pitch and enables chefs to discover new cultures, new teams and new products. “We are thinking of organising another retreat where chefs can come together and collectively discuss and create new collaborations,” Alexandra said. 2016 GELINAZ! -
The spirit of the Gelinaz! is such that it is a collective of chefs without any competition. “It might be difficult to understand that you will be going to a three Michelin star restaurant on an evening and have a chef with no Michelin stars cooking very interesting food for you. Or you can find a three Michelin star chef in a one Michelin star restaurant. It is a way to discover new chefs and also to foster creativity.” But how does a chef join the collective? “We get asked many times why we don’t have more female chefs in the collective. My answer is that you do not choose your friends on the basis of gender. Gelinaz! is about connecting people. Unfortunately it is a reality that there are more men than women cooking in restaurants. We choose the people who love to meet each other and who share the same spirit of sharing. We also look for a balance between talent and the human being. Ultimately, it is a chef’s choice whether to be part of the collective or not and whether they fit into the spirit. What is great about Gelinaz! is that it gives young chefs the possibility to learn and cook alongside today’s best chefs,” Alexandra said.
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But how does the shuffle work, I ask? “It is a lottery,” Alexandra tells me. “Nothing is defined. We have a list of restaurants, a list of names and we draw the restaurant and the name. Then we tell the chefs and they have to keep it a secret.” Secrecy is a part of the fun. The guests are not told till the last minute who will be cooking for them. “There are of course some challenges
to organising such a shuffle including linguistic barriers and we make sure we know how to deal with these thanks to very detailed questionnaires that chefs and their restaurant teams are asked to fill in. Like this we know that at least one member of the team can speak a certain language,” she said. But even to illustrate a point about the linguistic challenges, she does not say where a certain chef will be cooking. I try to guess without forcing her to divulge the name but she does not budge. Otherwise it would spoil the fun. 2016 GELINAZ! -
The Géline hen and the birth of Gelinaz! But how was Gelinaz! born and where is it heading today? The idea was born around 10 years ago by Fulvio Pierangelini and Andrea Petrini. The former, for many years, was considered by critics to be one of the most important chefs in Italy and worldwide and chef of il Gambero Rosso before he decided to close down the restaurant at the height of its success.
At the time when chefs were discussing ‘copyrighting’ dishes, Pierangelini took the contrarian view and on stage in San Sebastien where he had to present an iconic dish of scallops and mortadella decided toinvite some of his chef friends to go up on the stage with him and interpret his dish. He gave them carte blanche to just use their inspiration. Those chefs were Luis Aduriz Andoni, Heston Blumenthal, Massimo Bottura, Thierry Marx, Petter Nilsson (together with Andrea Petrini) and they created four dishes. Further discussions between Fulvio and Andrea then gave birth to Gelinaz! and chefs met the following year to recreate Davide Scabin’s braised tongue dish (Lingua brasata al Barolo). The second year the chefs taking part were Davide Scabin, Josean Martinez Alija, Massimo Bottura, Kasper Kurdahl, Thierry Marx, Petter Nilsson, Fulvio Pierangelini, René Redzepi.
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â€œThe name Gelinaz! comes from Pierangelini, the rock bank Gorillaz and also the famous hen from Touraine called the GĂŠline,â€? Andrea said. They did a few gigs but then it stopped only to be revived in 2012. Events since then have varied. For example, in 2014, 28 chefs secretly prepared a dinner at the restaurant of Wylie Dufresne WD-50 without the chef knowing. This year, the collective has organized five events despite the fact that both actual co-curators Andrea Petrini and Alexandra Swenden have other professional commitments. Gelinaz! is a place where there is no competition, where the focus is on universal sharing and experimentation in a collective way beyond meritocracy and classified roles. As the events become more ambitious and the chefs increase in number, Gelinaz! is set to take a more important role in the future of the culinary world. 2016 GELINAZ! -
THE GRAND GELINAZ! SHUFFLE TWO(2)
THE GRAND GELINAZ! SHUFFLE TWO(2) Beyond Food & Evil
A celebration of the very core of the hospitality industry: sharing knowledge, exposing oneself to new ingredients and learning new practice – creativity without fear...
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November 10th 2016 we saw the return of the international ‘restaurant swap’ THE GRAND GELINAZ! SHUFFLE(2). This global collaboration involved 40 of the world’s most pioneering and cutting-edge chefs, cooking simultaneously across continents and time zones in a one-off worldwide restaurant shuffle. Following the success of the inaugural Shuffle in 2015 – an unprecedented feat which saw 37 chefs from across the globe swap restaurants, homes and personal lives for four days – THE GRAND GELINAZ! SHUFFLE TWO(2) emulates last year’s formula, but with a greater number of participating chefs. From Brazil to Russia; Australia to Japan, the offbeat project pushed the culinary boundaries, sharpen the chefs’ creativity and broaden cultural horizons. This year, a total of 40 chefs from 17 countries across 5 continents packed up their knives and left their native kitchens to an unchartered restaurant, the territory of a fellow participating chef. Picked at random by ballot, each chef discovered his or her new restaurant location several weeks prior to the SHUFFLE. On arrival at their destinations, the chefs embraced the lives of the ‘absent hosts’, including staying in their homes and integrating with their family, dogs and friends. At the restaurant, the chefs worked with their surrogate kitchen teams to create an eight-course menu inspired by the culinary delights and culture of their new found cities.
Curated by Andrea Petrini & Alexandra Swenden, THE GRAND GELINAZ! SHUFFLE TWO(2) is the latest in a series of projects devised by the maverick pair. Their ideas and collaborations have simply turned the world’s culinary expectations upside down. GELINAZ! is a collective made by chefs for chefs, never repeating itself with no competition in mind and was, at core, solely created to give something back to an ever-evolving industry, adapting to unpredictable situations and charting new territory. Petrini & Swenden are, in essence, ‘agit-pop’ curators of a culinary hub that brings together artists, musicians, scientists, thinkers and producers with chefs and are renowned for constantly pushing the boundaries of their projects.
completely wonderful, both for the dishes created and the social connections that are born from this existential, cross-cultural experiment. We can’t wait to find out what SHUFFLE TWO(2) will bring out.” adds Alexandra Swenden. The chefs who participated in the 2016 SHUFFLE TWO(2) were: Alex Atala, Inaki Aizpitarte, Massimiliano Alajmo, José Avillez, Massimo Bottura, Sean Brock, Manu Buffara, Daniel Burns, Riccardo Camanini, Paul Carmichael, Dominique Crenn, Sven Elverfeld, Anand Gaggan, Adeline Grattard, Sean Gray, Rudolfo Guzman, Zaiyu Hasegawa, Dan Hunter, Mikael Jonsson, Christopher Kostow, Virgilio Martinez, Carlo Mirarchi, Vladimir Mukhin, Yoshihiro Narisawa, Matt Orlando, Christian Puglisi, Dave Pynt, René Redzepi, Niko Romito, Ana Ros, Alexandre Silva, Ben Shewry, Bo Songivsava, David Thompson, Lee Tiernan, Simone Tondo, Mitsuharu Tsumura, Blaine Wetzel, Jock Zonfrillo and Paolo Lopriore.
Andrea Petrini adds “The SHUFFLE is getting bigger as we incorporate more of the world’s most extraordinary culinary talent into the GELINAZ! collective, and with that every project we do is more innovative and diverse than the last. The element of By pulling the chefs away from the comfort of their surprise and endless outcomes of where each chef native kitchens and cultures for a few intense and adrenalin-fuelled few days, the 2016 Shuffle, is an ends up is truly exhilarating.” unprecedented spectrum of creations from some of “In last year’s swap we saw René Redzepi take the most legendary names of our gastronomic world. residence at Nahm in Bangkok, Mauro Colagreco THE GELINAZ! SHUFFLE TWO(2) is a celebration made his trip to Hisa Franko in Slovenia and Claude of the very core of the hospitality industry: sharing Bosi crossed the pond for a stint at San Francisco’s knowledge, exposing oneself to new ingredients Atelier Crenn. Each and every exchange was and learning new practice – creativity without fear.
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at ATTICA Melbourne, Australia
ADELINE GRATTARD YAM’TCHA PARIS
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Since she was a girl Adeline Grattard loved Chinese cooking - ginger, soy sauce, and the fast magic of the flame. After earning her culinary degree at Paris’s École Gregorie Ferrandi and had her training at the Hotel Scribe - during Yannick Alleno’s era and then at l’Astrance with Pascal Barbot. Pascal influenced her cuisine and skills deeply. After l’Astrance, Adeline went to Hong Kong to learn Chinese cuisine. She worked at BO Innovation a two Michelin star restaurant in Hong Kong. One of Paris’s most creative chefs, Adeline runs Yam’Tcha, the highly lauded Franco-Cantonese restaurant that seamlessly fuses Gallic and Asian cuisine with a carefully curated tea menu. Grattard’s husband, Chi Wah is a tea master, which is essential to the spirit of “Yam’Tcha” (Yam’Tcha means drink tea in Chinese). He goes to China frequently in order to source the best tea to match Adeline’s cuisine. Yam’Tcha is where you can experience the most inspiring example of the “marriage” of the tea and food.
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SPRING ROLL WITH COOKS LEAVES CHICKEN DUMPLING STEAMED SCALLOP SWEET POTATO NOODLES AND MUSSELS MARRON DONE CANTONESE WAY CHICKEN CONSOMMÃ‰ WITH CHRYSANTHEMUM SWEET AND SOUR PORK FRIED WATTLE WITH XO SAUCE KANGAROO IN BLACK BEAN WITH EGGPLANT SORREL CREAM WITH ALMOND MILK SORBET PINEAPPLE, GINGER AND SESAME
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at MOMOFUKU SEIOBO Sydney, Australia Alex Atala, chef and owner of D.O.M. Restaurant, is recognized by an innovative cuisine, thanks to the flavor variety of the Brazilian ingredients. Atala graduated at the Hospitality School of Namur, in Belgium. In Brazil, made his debut as a chef at Filomena, a mixture of bar and events venue. In 1999, after working in other venues as a hired chef, he opened two houses: NaMesa, a chic fastfood (extinct), and D.O.M., creative contemporary cuisine restaurant with a marking Brazilian accent. In 2009, another contribution to the astronomy universe: Dalva e Dito restaurant, which presents the concept of affective cuisine and reinforces the faith Alex Atala has in both native ingredients and culture.
ALEX ATALA D.O.M. SAO PAULO PHOTO ÂŠRUBENS KATO
The work developed throughout his career towards Brazilian ingredients, colors and flavors enhancement caught the specialistsâ€™ eye. Atala has a collection of both national and international prizes and, in 2013, made it in the 100 most influential people list of TIME Magazine. For the last ten years, D.O.M. has been included in the 50 best restaurants of the world list by the British publication, Restaurant Magazine. Currently, it is holds the 9th position in the ranking. In 2014, Atala was given the Lifetime Achievement Diners Club Prize in the South American 50 best election, by the same magazine. In 2015, Atala became the best ranked Brazilian chef in the Michelin Guide. D.O.M. received two stars (the only one in its country to have that many) and Dalva e Dito, specialized in affective cuisine, got one star. In total, then, Atala has now three Michelin stars. 2016 GELINAZ! -
JABUTICABA CHICKEN HEARTS SHALLOT & PAUL’S HOT SAUCE MUD CRAB, BRAZIL NUT, DAIKON, MANGOSTEEN GROUPER, RICE, MANGO MARRON, KOJI, ANTS CASSAVA, COCONUT, PALM OIL PORK, BACURI ALIGOT BANANA LEAF ICE CREAM, MOMOFUKU TEA CHOCOLATE, MANGO, MACADAMIA PETIT FOURS
“Brazilian gastronomy is a feasible dream.” This statement made by chef Alex Atala summarizes the trajectory of the D.O.M. Restaurant. Created at a time when little was known about Brazil’s flavours, the D.O.M. was born like a project which is now a reality. A genuine reality that reverberates around the world, diffusing ingredients like açaí, jambu, tucupi. Not by immodesty… by mission.
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TAPIOCA BISCUIT AND BOTARGA
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at THE WILLOWS INN Lummi Island, United States
ALEXANDRE SILVA LOCO LISBON
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Graduated in Kitchen/Pastry, and F&B Management at the Hotel Management and Tourism School of Lisbon and in Molecular Gastronomy at the Higher Institute of Agronomy. He has been in Bocca, from 2007 to 2012. At the same time, he founded the Project 4th Floor â€“ Experimental Kitchen, a platform looking for answers regarding the Portuguese gastronomy, producers, products, techniques and creativity. In 2012, won the TV show Top Chef, from RTP1, and then decided to go to Alentejo, opening the Alentejo MarmĂłris Hotel & Spa. There he had total creativity freedom and the possibility to contact directly with producers, discover new products and experiment. It was a unique experience, which consolidated his way of thinking about food. He returned to Lisbon to be the Executive Chef of Bica do Sapato, and soon after, he open his first business, Alexandre Silva no Mercado, at Mercado da Ribeira.
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OSTRAS AO VAPOR
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PÃO COM CHOURIÇO
MÃO DE VACA COM GRÃO
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at RELÆ Copenhagen, Denmark Ana Roš is extremely cosmopolitan. Understandable, considering that the top Slovenian chef was allowed to travel the world from an early age and, thanks to her degree in diplomatic studies, however Ana opted for a career in the kitchen. At her Hiša Franko restaurant in an Alpine valley close to the Italian border, she combines all her impressions into a cuisine that is local and traditional, yet international and avant-garde at the same time.
ANA ROŠ HIŠA FRANKO KOBARID
At the age of seven, there was nothing to suggest that Ana had a glittering career as a chef before her. She was a promising young athlete, who even made it onto Yugoslavia’s national ski team. But at the age of 18, she ended her skiing career to study diplomatic science in Italy. Her aim: a career as a diplomat. But things turned out differently. Because, after graduating, she met her future husband Valter. At the time, Valter’s father owned the Hiša Franko restaurant, not far from the Italian border. Just as Ana was about to start a job in the European Commission, Valter’s father gave up the restaurant and Valter decided to take over the reins at Hiša Franko. But the task would have been too big for Valter alone, so Ana had to make a decision. “I said: OK, I accept the challenge, let’s give it a go!” Ana explains. 2016 GELINAZ! -
In the beginning, they both worked as waiters in the restaurant and travelled a lot to find out more about good food and culinary delights. But when staff gradually began to leave the restaurant, they realised that something had to change. As Valter was a renowned sommelier, it was up to Ana to take over management of the kitchen. Although she had no chef’s qualifications, she did have the necessary talent – thanks to her mother and grandmother, who were both excellent cooks.
KOHLRABI, BROWN CRAB AND FERMENTED CABBAGE WATER
Ana’s approach to the kitchen today is technical, almost scientific, but it still allows the ingredients to develop or preserve the original (strong) taste. ‘Raw’ is her favorite. The element of surprise is essential for her – alternating textures (cold/warm, soft/hard) or some taste contrast (bitter/sour; sweet/ salty). Almost all the ingredients she uses come from the local region. Her so-called “0-kilometre” ingredients ensure maximum freshness. The herb and vegetable garden at the back of the house from which she harvest her all-important herbs and spices.
MOZZARELLA WHEY, SCALLOP, HAZELNUT, BEETS IN ELDERFLOWER VINEGAR
Ana Roš is considered the best chef in Slovenia, some even say the best in the Alps has brought back lots of inspiration and ideas from her travels. These find their way into her seasonal and locally oriented dishes to create a cuisine that is best described as worldly local. Or, as we like to say: absolutely delicious!
KEFIR, CHAMOMILE, WALNUT SPONGE CAKE AND POLLEN ICE CREAM
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ORGANIC TROUT, CHESTNUTS AND FERMENTED COTTAGE CHEESE LOVAGE RAVIOLI, CAVE CHEESE AND WILD MUSHROOMS ROE BUCK, SUNCHOKES, KALE AND MUSSELS PORK FROM HINDSHOLM, PERSIMMON AND APPLE CIDER POLENTA, 4-YEAR OLD TOLMIN CHEESE AND CARAMELIZED PORK CRACKLING
REVIVAL OF BRODETTORED MULLET, SCORPION FISH,CANDY LEMON, RED ONION MARINATED IN ORANGE BLOSSOMS
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at THE RESTAURANT AT MEADOWOOD Saint Helena, United States
BEN SHEWRY ATTICA MELBOURNE
Born and raised on the rugged west coast of the North Island, New Zealand, in the rural North Taranaki, Shewry holds strongly the belief that food can be evocative, emotional and thought provoking - appealing to all of the senses. He is known to draw inspiration from his childhood that includes volcanos, rivers, the ocean and native bush that make up Taranaki, as well as his current Australian surroundings. He simply has a fundamental connection with nature and a deep respect for sustainability. Some of what you may find on your plate at Attica may even be the result of foraging by Shewry himself near his home on the Bellarine peninsula. This is one of the ways that he likes to spend his mornings and helps to articulate his deep commitment to excellence. Ben Shewry seems to be making all the right moves to make our collective mouths water.
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RICHES OF THE NAPA VALLEY VEGEMITE ON TOAST BEEF & ACORNS AROMATIC BROTH OF MEADOWOOD AND SPOT PRAWN CHRIS’S CAULIFLOWER TURNED INTO A PUMPKIN POTATOES, 59 DAYS 6 HOURS OLD AUTUMN ON THE WEST COAST AUSSIES SHOWING TRUE GRIT AT THE HEART OF IT ZAC AND CHARLIE’S EXCELLENT BEETROOT SWEET PEAR AND ROSELLA
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SALT CURED RED KANGAROO WITH BUNYA BUNYA
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at BRAE Birregurra, Australia The head chef of The Willows Inn on Lummi Island grew up in Washington. He began working in kitchens at age 14, and he’s never stopped. A dozen years later, he has studied and apprenticed widely, notably at Rene Redzepi’s noma in Copenhagen that repeatedly garnered recognition as the best restaurant in the world.
BLAINE WETZEL THE WILLOWS INN LUMMI ISLAND Photo ©Charity Burggraaf
Since arriving on Lummi Island Wetzel has brought international attention to the island. Chef Blaine was listed by Food & Wine magazine as the Best New Chef of 2012. In 2014 the James Beard Foundation named him Rising Star Chef of the Year and in 2015, he was awarded Best Chef Northwest. Wetzel’s food brings you into an intimate relationship with the landscape he loves, allowing you to touch, taste, see, and smell the ocean, the coastal lands, and the soft gray light on the water. He creates exquisite meals with a commitment to island and locally-sourced ingredients and the traditions of farm-to-table preparation. He designs a provocative, yet honest food presentation, delivering much of it to the tables himself. 2016 GELINAZ! -
UNDER RIPE ALMONDS AND MULBERRIES YOUNG FAVA PLANTS GROWING AROUND THE RESTAURANT CURED AND GRILLED FLATHEAD NEW TO ME, HERBS AND FLOWERS ON A CRISPY LEAF A LARGE GRILLED ABALONE WITH SALTED PORK AND TOAST OLIVE AND EGGPLANT WITH GARLIC AND SQUID MELBOURNE SHRIMP TOAST A FUCKING WALLABY SHANK AND SALTBUSH I NEVER GET TO USE CITRUS PARSNIPS AND MACADAMIA NUTS
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at LOCO Lisbon, Portugal
BO SONGVISAVA BO.LAN BANGKOK
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Chef Duangporn Songivsava (Bo), Passion and desire to create exceptional Thai food has only amplified over the years since Opening Bo.lan With Chef Dylan Jones. She completed her master on Gastronomy in Adelaide, before returning to Bangkok to pursue her career in the kitchen. She first joined the Team at Cyâ€™an, in the metropolitan Hotel Bangkok. Bo then moved to London to work at Nahm. It was there she met Dylan and they felt the time was ripe to open a truly remarkable Thai restaurant in the mother country. Bo.lan was born in early 2009. Since opening Bo.lan Bo has constantly been campaigning to raise awareness of important issues regarding Thai food and food security, whether it be through teaching at several leading Thai universities or on her weekly television Show Eat Am Are (Thai PBS). Recently Bo was presented with the inaugural award for Asiaâ€™s best female Chef as part of The 50 best Restaurants in Asia awards.
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Bo.lan Balance is the chef’s interpretation of Thai food by applying the inspiration from different discoveries throughout our contemporary journey, ancient cookbooks & tasty conversations with farmers, artisan producers, fishermen, foraging couples and food related professionals. “Bo.lan Balance” accentuates the essence of the charm of Thai food. The interplay of the contrast of flavours and texture is naturally complimentary; consequently a holistic balance. A la minute preparation also emphasizes the third element of Thai cuisine that is often overlooked; the aromatic characteristics. The menu will also take you through the culinary culture of Thailand experiencing communal norms through the pleasure of Thai food. Please note that course-prohibited is practiced at Bo.lan.
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LAMB CURRY PORK WITH SHRIMP PASTE SEAFOOD SOUP & RICE DEEP-FRIED FISH & QUINCE AUBERGINE RELISH CEVICHE GREENS PEAR & PEPPER DOUGHNUT
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at TONDO Paris, France
CARLO MIRARCHI BLANCA NEW YORK
Carlo Mirarchi is the owner of New York hot spots Roberta’s and Blanca. After graduating NYU, he began his work in the kitchen. Selftaught, he continues to push boundaries with exciting menus while helping make Brooklyn one of the top food meccas in the country. Roberta’s has become a destination for groundbreaking food, a wholly original dining experience, and a rooftop garden that marked the beginning of the urban farming movement in New York City. HeritageRadioNetwork. org, a food-focused radio station, operates out of a re-purposed shipping container in Roberta‘s backyard. Carlo has been covered in numerous publications, including The New York Times, Food & Wine, Eater, Bon Appetit, Complex, Time Out New York, New York Magazine, and Bloomberg.com, among others. He has received the following accolades; James Beard Nomination: Best Chef/NY, Best New Chef (FOOD & WINE), Best New Chef All Stars (FOOD & WINE) and two Michelin stars for Blanca (2014).
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at LE CALANDRE Padova, Italy
CHRISTIAN PUGLISI RELÆ COPENHAGEN PHOTO ©P.A. JORGENSEN
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Christian Francesco Puglisi was born in Messina in Italy, arriving in Denmark as an immigrant in 1990 he later attended the Danish Hospitality College and graduated with honors in 2004. His cooking career took off with short stints at le Taillevent, Paris in 2005 and later in 2006 at El Bulli. Shortly after Christian became the sous-chef at Noma in Copenhagen where he remained there for two and a half years until he ventured out to open his own restaurant, Relæ in 2010. Relæ was opened with partner Kim Rossen and soon after the smaller eatery Manfred’s was opened just across the street from the original restaurant thus benefitting from the synergy between the two kitchens. Relæ was in 2011 awarded a Bib Gourmand by the Michelin guide and that the year after was swapped for a Michelin star. Relæ was also shortlisted amongst the top 100 of the San Pellegrino 50 Best Restaurants three years in a row. Simultaneously, Relæ was honored with the Sustainable Restaurant Award. In 2016 Relæ held the place as #40 on the list while receiving the Sustainable Restaurant Award for the second year in a row.
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SMOKED BEET, FISH AND ELDERLOWER
BEET CRAB APPLE AND SÖL
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PORK FROM HINDSHOLM AND RYE
CHANTARELLES APPLE AND GRANITÉ
In 2013 Relæ obtained the highest Danish organic certification making it the first Michelin starred restaurant with such a certification in the world. All the restaurants have since followed. In 2014 two other members were added to the restaurant family, the bakery and eatery Mirabelle and the critically acclaimed Bæst, a low-key restaurant showcasing the best local produce by using the most traditional Italian crafts. The house-cured salamis, housemade fresh cheeses, and the sourdough based pizzas have from the very beginning reaped awards on the Danish gastronomic scene, including Bistro of the Year in 2015 by the Danish Food Critics. Farm of Ideas – a small-scale farm site producing numerous vegetables and herbs for Puglisi’s restaurants – was initiated in 2016, including a small herd of Jersey cows delivering the raw milk for the cheese production in the micro dairy at Bæst. All the land and the cows are being converted to hold the organic certification by early 2018. Christian has been participating in numerous chefconferences worldwide and was most notably a speaker at MAD in 2013 alongside some of the greatest names in gastronomy. In 2014 Christian F. Puglisi published the critically acclaimed Relæ: A Book of Ideas with Ten Speed Press, an American publisher. The book was a shortlist nominee for The Art of Eating, Cookbook of the year, won the IACP Design award and was nominated for a James Beard Award. Besides authoring this book Christian has also written a number of recipes, essays and short stories for Danish newspapers. Christian’s focus on integrating gastronomy and sustainable agricultural practices has also acquired him a nomination as the Citizen of the Year by the Danish newspaper Politiken.
SQUID MUSSELS AND SEAWEED
Sfoglia alle alghe Seaweed puff pastry Radici con “bagna cauda” Roots with “bagna cauda” Fassona cruda, caviale, ostrica Raw Piemontese beef, caviar, oyster Fettuccine di calamari con nero di seppia Squid fettuccine with cuttlefish ink Millefoglie di barbabietola, menta, bergamotto Red beet millefeuille, mint, bergamot Semi di girasole in risotto, zafferano, barba di finocchio Sunflower seed risotto, saffron, fennel fronds Rombo, cavolo riccio, dragoncello Turbot, kale, tarragon Tartelletta di grano saraceno, stracchino, tartufo bianco Buckwheat tartlet, stracchino cheese, white truffle Mozzarella, mandorle, capperi di Pantelleria Mozzarella, almonds, Pantelleria capers “Cappuccino” 2016 GELINAZ! -
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at OSTERIA FRANCESCANA Modena, Italy A Michelin-starred chef before the age of 30, Christopher Kostow takes a thoughtful approach to food that belies his age. Drawing upon his own American upbringing but more importantly the bounty of the surrounding valley, Christopher creates a transcendent experience for diners at The Restaurant at Meadowood.
CHRISTOPHER KOSTOW THE RESTAURANT AT MEADOWOOD
Christopher, a Chicago native, trained in kitchens far and wide: from a Paris bistro to the Michelinstarred Le Jardin des Sens in Montpellier. Upon returning to the States, Christopher worked as sous chef under Daniel Humm in San Francisco. He soon became Chef at Chez TJ in Mountain View, Calif., garnering the restaurant many accolades including two Michelin stars. Upon arriving at Meadowood in 2008, Christopher maintained two Michelin Stars, was nominated for Best Chef: Pacific by the James Beard Foundation and named as one of Food & Wine Magazineâ€™s Best New Chefs 2009. In 2010, Christopher garnered a rare four stars in the San Francisco Chronicle and was soon awarded the highest ranking of three Michelin Stars from the esteemed 2011 Guide. Christopher is the second American-born chef and third youngest chef ever to receive three Michelin stars. 2016 GELINAZ! -
GRILLED AND CHOPPED SPRING LAMB, ARTICHOKES, OUR GARUM, PURSLANE
Smoked eel beef tongue nori of grape leaves Christopher and The Restaurant team have since retained the three stars from Michelin in the 2012, 2013, 2014, 2015, 2016 and 2017 editions of the San Francisco Bay Area & Wine Country Restaurants Guide; as well as the four stars in San Francisco Chronicle. In 2013, Christopher was awarded Best Chef: West by the James Beard Foundation. Ten Speed Press published Christopher’s debut book, A New Napa Cuisine, in October of 2014. In March of 2015, his work was awarded “Book of the Year” by the International Association of culinary professionals (IACP). Christopher will open a new casual restaurant, The Charter Oak, in the Napa Valley slated to debut in early 2017.
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Leeks dark rye and cunza of lardo The friendship between the Italian and Korean people Pine nut risotto porcini squid Trompe-l’oeil of cod and sunchoke Tortellini of zampone culatello broth Terrine of whelks and capon Ribeye slow-grilled over chestnut shells borlotti beans finished with the drippings Fresh curds of aged Parmigiano Reggiano Oops! I tarted! Sour cherries
BROTH OF SPRING LAMB AND ARTICHOKES
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at D.O.M. Sao Paulo, Brazil
DAN HUNTER BRAE BIRREGURRA
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After starting his cooking career in Melbourne, Australia at Langton’s (2000-2002) and then Verge (2002-2003), Dan’s journey with cooking saw him travel around the globe and into the kitchens of some of the world’s most acclaimed restaurants. A highlight includes a four-year stop-over in Spain, culminating in an appointment as Head Chef under Andoni Luis Aduriz at Mugaritz (2005-2007). On returning to Australia, Dan spent six years leading the kitchen of Dunkeld’s Royal Mail Hotel (20072013). There, he developed his first intensive organic kitchen garden program; was awarded Australian Gourmet Traveller Magazine’s Regional Restaurant of the Year for four consecutive years; The Age Good Food Guide 2011 Restaurant of the Year; and took the establishment to its Three-Hat status. Brae is Dan’s first solo venture, set in the Otway hinterland amongst 30 acres of vegetable gardens and orchards. Here, Dan leads a team of chefs and gardeners committed to a sustainable method of farming and cooking. Together, they grow organic fruit and vegetables and use only ethically-grown produce from the surrounding land and local farmers to offer a unique, contemporary cuisine built around an immense respect for nature and seasonality.
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LIGHTLY CURED ROBALO, TAMARIND AND TAPIOCA RAW SCALLOP AND BACURI, PIMENTA-DE-CHEIRO CALAMARI AND MANDIOCA, BARU PRALINÉ AND TUCUPI BAROA POTATO AND HORSE MACKEREL, FRESH CREAM AND BOTTARGA HEART OF PALM LIKE “GARLIC BREAD”; BLACK GARLIC AND CANASTRA LAMB COOKED FOR HOURS, HOURS AND HOURS… COUVE AND DRIED MUSHROOMS FROM YANOMAMI
CALAMARI AND PICKLES
FRUIT YOU DON’T SEE IN AUSTRALIA WITH JAMBU XINGU HONEYCOMB, COCOA FROM COMBU ISLAND AND SOUR CREAM
Brae is set on a hillside amongst 30 acres of vegetable gardens and fruit orchards, a contemporary restaurant with six luxury guest suites – a place to interact with nature and eat from the land. An ever-changing set menu utilises produce from the surrounding land and local farmers to showcase a unique, contemporary cuisine built around an immense respect for nature and seasonality.
SOUTHERN ROCK LOBSTER COOKED WITH CARROT, WHITE ONION, SEA BUTTER
The land at Brae is managed using organic principles, without the use of herbicides or pesticides. The property produces seasonal vegetables, olives for extra virgin oil from an established grove of more than 100 trees, stone fruits, citrus, nuts and berries. Around 30 chickens supply free range eggs, while bees produce honey and assist with pollination. Each day a range of the highest quality ingredients is carefully sourced and selected from the property, local farms and ethical, sustainable producers in Victoria and beyond. With the greatest respect, these ingredients are transformed into a daily set menu served over a period of three to four hours, for both lunch and dinner. PARSNIP AND APPLE
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at MAIDO Lima, Peru
DANIEL BURNS LUKSUS NEW YORK
Chef/partner at Tørst and Luskus graduated with a degree in math and philosophy, taking up cooking since Daniel realized that being a math teacher was not his dream. Moving to London, Daniel worked in some of the world’s most famed kitchens. Taking up a job as pastry chef at The Fat Duck and then went on to work at St. John, where he honed his skills in butchery. Daniel then went on to work for the next three year in Copenhagen at Noma where Daniel established a pastry program. Back in the US, Daniel headed the test kitchen in New York at Momofuku as head of R&D. Having mastered the kitchen, Daniel decided to open Luksus, in Greenpoint, Brooklyn and Luksus earned its first Michelin star after having opened in 2013. Daniel teamed up Jeppe Jarnit-Bjergsø, who runs Tørst, the bar serves a curated selection of exotic beers. 2016 GELINAZ! -
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SNACKS MASHUA ALMOND / OYSTER MUSHROOM CHIP / MUSSELS ESCABECHE BEEF TARTARE, SCALLOP / BEEF HEART, MACA / CABBAGE, SEA URCHIN RAZOR CLAM CUCUMBER, DILL POTATO SEAWEED, PERUVIAN PLUM LOCHE SQUASH LOBSTER, HUSK CHERRY RIBEYE FAVA BEAN, PORCON MUSHROOM CAMU CAMU PERUVIAN PLUM MUÃ‘A LUCUMA, MALT PF PASSION FRUIT, LICORICE
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at BO.LAN Bangkok, Thailand It seems most Australian guys are generally born with a tong in one hand, a tinny in the other and the love of BBQ’s, Burnt Ends Sg Owner/Head Chef Dave Pynt is no exception! Originally from Perth WA, Dave comes from a heavy weight culinary background, staging and working under legends such as Tetsuya Wakuda (Tetsuya’s and Waku Ghin), Rene Redzepi (Noma), Victor Arguinzoniz (Asador Etxebarri), Nuno Mendes (Viajante and The Loft Project) and Fergus Henderson (St John and St John Bread and Wine) to name but a few. Plus the much talked about filming with super chef Raymond Blanc, were Dave told Raymond “first we need to burn the shit out of the leek”
DAVID PYNT BURNT ENDS SINGAPORE
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Dave studied at TAFE West Coast Institute of Training, while doing an apprenticeship in a popular restaurant in Perth. After graduation in 2005 Dave got his first serious job at Tetsuya’s in Sydney as Chef de Partie; working alongside Chef Tetsuya Wakuda gave him the opportunity to sharpen his culinary techniques. Dave’s career took a major turn when he was hired as sous-chef by Hadleigh Troy Restaurant Amusé, it was an intense year of high responsibilities and constant innovations. Like all great chefs, Dave knows the only way to gain experience and develop his skills was to travel and learn from different cultures, styles and ingredients when cooking. So with this in mind in 2010 Dave headed to Denmark where he staged at Noma, then headed south to the Spanish Basque region to discover Chef Victor Arguinzoniz’s world of cooking with wood grills and ovens. During his time there, Dave discovered his passion for cooking out of a fire and the technical skills this exercise requires.
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SARDINE AND GREEN SAUCE
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QUAIL AND CAVIER
Dave ended his European tour in London where he met the iconic Chef Fergus Henderson and his accomplice Trevor Gulliver, owners of the St John Group. In 2011 Dave met Chef Nuno Mendes, together they worked and ran “The Loft Project” a high profile underground supper club setup for up and coming chefs to showcase their talents in a unique and intimate setting in East London. At the same time, Dave cooperated with Chef Nuno to implement “The Long Table”; a night food market offering a hand-picked selection of London’s finest street food, along with a bar and live music every Friday of the week.
KING CRAB AND GARLIC BROWN BUTTER
In spring 2012 Dave took residency at the “Climpson & Sons Roaster’s” courtyard where he installed an outdoor wood fired oven that he designed and built himself, and called it “Burnt Enz”, Dave did nothing but grill, everything from scallops to leeks and suckling pig. Dave’s philosophy was and remains to stay true to his Spanish mentor Chef Victor, where the grill is done over wood fire and the flame is masterly adjusted according to the ingredients. From this success in 2012, it was brought to Singapore by some finger on the pulse backers, “Unlisted Collections” and now Burnt Ends SG is growing from strength to strength. Dave wished to create a chilled and relax atmosphere where his guests can gather in the company of friends with a drink and enjoyed excellent food made with the best available produce, which he has achieved. LEEK AND HAZELNUT BUTTER
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at HIŠA FRANKO Kobarid, Slovenia An obsessive approach to authenticity, David Thompson’s outlook is both retrospective – studying century-old cookbooks of long departed Thai matriarchs and forward-thinking and passion for Thai cuisine. David Thompson’s dishes demonstrate his keen understanding of the balance of salt, spice, sweet and sour, as well as the fermented and smoky notes in Thai cooking.
DAVID THOMPSON NAHM BANGKOK
David has developed such a passion for Thai cooking that he has not only made a life’s work of it, but made it his avocation—a passion that consumes his every day. In 2010, David took his first professional step into the land that inspired him, opening Nahm at the Metropolitan Hotel in Bangkok. David continues to partake, and share, everything possible about the cuisine that has so thoroughly enthralled him. Cookbooks like Thai Food and Thai Street Food - a solid testament Thompson’s knowledge and reverence of Thai cuisine. Prior to opening Nahm, David established himself with Darley Street Thai in Sydney, a restaurant that debuted in 1991 and was voted ‘Best Thai Restaurant’ by the Sydney Morning Herald eight years in a row. David followed this up in 1995 with Sailors & Thai in Sydney Rocks area. Nahm London came next, where David secured the first ever Michelin star for Thai cuisine. 2016 GELINAZ! -
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MA HOR PORK AND LOBSTER WITH GINGER, PICKLED GARLIC ON BETEL LEAVES SMOKY CHAR WITH SWEET FISH SAUCE JUNGLE CURRY OF RABBIT WITH TOMATOES, TARRAGON, PEPPERCORNS AND WILD GINGER CHICKEN, RADISH LANGOUSTINE SOUP PORK HOCKS WITH FERMENTED MUSTARD GREENS WITH GRILLED TOMATO SAUCE CABBAGE WITH FISH SAUCE GLACÃ‰D PUMPKIN WITH PERSIMMON 2016 GELINAZ! -
DOMINIQUE CRENN ATELIER CRENN SAN FRANCISCO
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at NAHM Bangkok, Thailand Raised in Versailles, France, Dominique Crenn developed a keen interest for cooking as a young girl from her parents, who celebrated fine dining. While Crenn credits her mother for her early introduction to the culinary arts, she also attributes her culinary passion to her politician father and his best friend, a well-respected French food critic. A graduate of the Cours Charlemagne in Paris with a baccalaureate in economics and a bachelorâ€™s degree in international business from the Academy of International Commerce of Paris, Crenn has traveled extensively, learning to use ingredients from different cultures to provide her guests with endless culinary pleasures.
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River Prawn, Burnt Lime Pomelo Brulee, Pepitas Blue Crab, Coconut Lobster Escabeche Roasted Pineapple, Dried Shrimp Conch, Clam, Pork Broth Abalone, Smoked Crème Yellow Beans, Seaweed Charred Rice, Barigoule Goat Cheese, Fermented Rice Banana, Crispy Onion, Buckwheat Cracker
Crenn began her formal training as a chef when she moved to San Francisco in 1988 and fell in love with the Bay Area. During that time she built an impressive résumé, working under the tutelage of San Francisco luminaries Jeremiah Tower and Mark Franz for for two years at the celebrated Stars. She later worked at Campton Place, 2223 Market, the Park Hyatt Grill, and Yoyo Bistro at the Miyako Hotel. In 1997, Crenn made culinary history as the first female executive chef in Indonesia, heading the kitchen at the InterContinental Hotel in Jakarta. Due to the political turmoil in Southeast Asia, she returned to California in 1998, working as executive chef at the Manhattan Country Club in Manhattan Beach for eight years and then as the opening chef at Abode in Santa Monica. Luce at the InterContinental Hotel brought her back to San Francisco, where she earned her first Michelin star in 2009 and again in 2010. She opened Atelier Crenn in January 2011, a concept that embodies both her heritage and an ode to “poetic culinaria.” The restaurant quickly earned its first Michelin star, and Crenn was awarded a second star in October 2012, becoming the first female chef in the United States to receive this accolade. 2016 GELINAZ! -
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at MOMOFUKU KO New York, United States
GAGGAN ANAND GAGGAN BANGKOK PHOTO ©FB:ALLWECANDID
Drawing on his memories of the amazing street food and the diversity of India’s different regional cuisines, Chef Gaggan Anand has used science and modern technology to create modernist and progressive re-interpretations of traditional recipes that have made his restaurant, ‘Gaggan’ one of the top culinary destinations in Bangkok. TIME magazine even dubbed him the “Captain Kirk of cuisine”. As a young boy, studies were not a priority, music and cooking rocked his world. But when he announced his aspiration to be a chef, many people mocked the idea, and however he stuck to his guns. He arrived in Bangkok in 2007 for a short consultancy and like a typical Indian never left. “Gaggan”, the restaurant was the result of a drunken evening with friends, where my frustration at previous jobs initiated a proposal to my current partners. His dream was to put India on the global fine dining map, and the only way to do that was to take an audacious risk of doing the impossible: serving progressive Indian cuisine. 2016 GELINAZ! -
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bangkok yoghurt corn cookie uni keema tonkatsu lobster beef eucalyptus spicy eggplant aloo gobi mushroom scallop tomato tea curry soup crab pumpkin, concord grape
cracker explosion sandwich rice ice cream pau pork vindaloo avocado mango kebab hozon olive oil truffle roll cold curry + salad vegetables curry almond, lavender smoke
While the restaurant was being refurbished and decorated, he packed my bags and flew off to Spain straight to doors of Ferran Adriaâ€™s culinary temple. Here in the labs of his mentor he gained instant nirvana. He returned with a head full of ideas of how he wanted to transform Indian cuisine. The rest as they say is history. He continues to pursue his dream and every step in his kitchen encourages him to be bolder and more expressive of what he wants to cook.
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at BRUNT ENDS Singapore
LE CHATEAUBRIAND PARIS
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Although growing up in France, Iñaki Aizpitarte discovered cooking while in Israel. In his late twenties, he drifted from job to job and started in the restaurant business as a dishwasher, which later led to him becoming a cook. Aizpitarte learned the art of cooking in various kitchens before opening the busiest bistro in Paris, Le Chateaubriand. Aizpitarte is also the chef owner of Le Dauphin, a French tapas bar. Aizpitarte creates simple, finely executed dishes combining a variety of unlikely ingredients. As a young chef, he is not afraid to stray away from convention, shown by his restaurant, Le Chateaubriand, operating daily with no fixed menu. Aizpitarte loves to experiment with various cooking trends and gives them his own unique twists, which has since led him to becoming a world renowned chef.
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at BLANCA New York, United States
JOCK ZONFRILLO ORANA ADELAIDE
Born in Scotland to an Italian and Scottish family, Jock Zonfrilloâ€™s formative years were heavily influenced by his respective cultures. Both had a genuine respect of seasonality and understanding of the land. His Scottish family had a love of wholesome, pure, unfussy Scottish produce and his Italian family had a home that revolved around a kitchen full of the aromas and flavours of their rich Neapolitan cooking culture. Unsurprisingly, the kitchen was a natural home for Zonfrillo and a place where - even from the very early stages of his career - he married both respect for location and culture with his craft. Honing his skills in the great country house hotels of Scotland, Jock was inevitably attracted to the dynamic and competitive kitchens of London where he worked with many great chefs, including Marco Pierre White at his eponymous Restaurant Marco Pierre White (Knightsbridge). During that time, under such an iconic chef who demanded military precision from his team, Zonfrillo worked his way up the ranks, earning the respect of his peers. 2016 GELINAZ! -
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LETTUCE & LOVAGE TARTARE PIZZA THE BAMBOOZLED MACKEREL FAT KID BROCCOLI GUANCIALE POTATO PIE #SCUMLUXE - URCHIN & FOIE GRAS LEMON & LIME KOSHO PIG DEADLIEST CATCH - ALASKAN KING CRAB W G/ WAX AGNOLOTTI MOTHERDUCKER CLAM & ALMONDS AGED WAGYU WITH EUCALYPTUS BLACK PEPPER GELATO STRAWBERRY EUCALYPTUS & CHEESECAKE LIQUORICE MERINGUE BABY RUTH
From the moment he returned to Australia, Jock has been striving to identify a true taste of Australia through the culture of this incredible place. His curiosity for the land, the produce, the people, and the history of the country has resulted in over 15 years of research and a quest to define a true Australian gastronomic identity. Outside of the kitchen, Jock has become instrumental in successfully reintroducing the recognised Longhorn breed of cattle back to Australia after many years of unsuccessful proliferation. He dives for scallops off Kangaroo Island for his restaurants, monitoring environmental changes and seasonal variations of the scallop breeding grounds. He explores regional Australian produce and celebrates it in his cooking, foraging primarily in the Adelaide hills but also throughout Australia. But above all, Jock Zonfrillo embraces and connects with the ancient culture of the Aboriginal people. Working with people who are custodians of the land rather than owners has inspired a new depth and dimension to Zonfrillo’s cuisine style. His cooking honours Australia’s food history, as he seeks to unify cultures through the use of indigenous ingredients and define Australia’s gastronomic identity today. Jock embraces all the elements of Australia, from ancient civilisations to the modern day, and in the process he has created a food philosophy and cuisine style that are uniquely his own. 2016 GELINAZ! -
at AQUA Wolfsburg, Germany Considered one of the great Portuguese chefs, José Avillez stands out due to his enterprising spirit and his willingness to go one step further.
José Avillez BELCANTO
At the moment he has seven restaurants, six in Lisbon and one in Oporto. While offering different culinary experiences, Bairro do Avillez is José Avillez’s most recent venue. Mini Bar is José Avillez’s first gourmet bar, Cantinho do Avillez is a relaxed meeting point in Lisbon as well as in Oporto, Café Lisboa was designed to bring new life to São Carlos Square, Pizzaria Lisboa is the fulfilling of an old dream. They all express his enormous passion for cooking: At Belcanto, distinguished with two Michelin stars and elected one of the best 100 restaurants in the world, achieving 91st place in the prestigious “The World’s 50 Best Restaurants List”, one can enjoy Portuguese cuisine revisited in a sophisticated atmosphere that still provides some of the former romance of the Chiado district. This is the style that truly defines José Avillez and expresses the course of his creativity. To José Avillez, cooking has always been a passion. Yet, it was only in his senior year of his Business Communication degree that he decided to become a chef. In that same year, he had individual study sessions with Maria de Lurdes Modesto and took a traineeship in the kitchen of Antoine Westerman, at Fortaleza do Guincho restaurant.
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PHOTO ©LUÍS MILEU
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ROASTED CHICKEN, FOIE GRAS STONE, WHITE TRUFFLE CHESTNUT PHOTO ©GEORGES DESRUES
ISINGLASS WITH CORIANDER AND POACHED EGG YOLK PHOTO ©GEORGES DESRUES
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CGIANT RED SHRIMP WITH CLAMS PHOTO ©GEORGES DESRUES
After finishing his degree, he perfected his education by taking several trips, training courses, traineeships and professional experiences, namely his work with José Bento dos Santos as Gastronomy Professional at Quinta do Monte D’Oiro, the training at Alain Ducasse’s school and the traineeship at Eric Frechon’s kitchen, at the Bristol Hotel, which now has three Michelin stars. But it was the traineeship at El Bulli, with Ferran Adrià, that really changed his career. In 2008 he was invited to the post of Head Chef of the renowned Tavares restaurant, where in little more than a year he was awarded a Michelin star. José Avillez has also contributed to countless Portuguese and foreign books and is the author of “Um Chef em Sua Casa” (“A Chef in Your Home”) (over 15 000 copies sold). The success of that first book led him to publish his second work “Petiscar com Estilo” (“Snacking in Style”) a year later. In 2013 he returned to writing with the bilingual (Portuguese and English) book “Cantinho do Avillez – As Receitas” (“Cantinho de Avillez – The Recipes”), which reveals some of the more popular recipes and most requested dishes served at his Cantinho do Avillez restaurant. José Avillez also authors and hosts TV and radio cooking shows. The highly successful programme “JA ao Lume“ (“JA at the Stove”) broadcasted on SIC Mulher channel, which had 3 seasons. “Combinações Improváveis” (“Improbabilicious”) is José Avillez’s TV show, also on SIC Mulher channel. O Chef sou eu” (“I’m the Chef”) is a recurring segment on Radio Comercial’s mornings, the most popular Portuguese radio station. On this show, from Monday to Friday, around 8:10 a.m., chef José Avillez shares advices, quick recipes, fun facts and tips.
ROASTED CHICKEN WITH LIVERS PÂTÉ, ANCHOVIES, POMEGRANATE AND AVOCADO FOIE GRAS STONE WHITE TRUFFLE CHESTNUT CRAYFISH TARTARE WITH PORK JOWL AND CAVIAR SMOKED ARCTIC CHAR WITH KALIX AND COD LIVER CREAM, PINE NUT MILK AND PICKLES ISINGLASS WITH CORIANDER AND POACHED EGG YOLK WITH BROCCOLI AND BEET PURÉES GIANT RED SHRIMP WITH CLAMS AND CORAL MAIZE PORRIDGE VEAL TENDONS AND TONGUE, ONION CREAM WITH DIJON MUSTARD, MARROW AND BLACK TRUFFLE LAMB IN TWO SERVICES: WITH CHICKPEA STEW SAUTÉED WITH PEPPERMINT, CINNAMON AND SMOKED EGGPLANT PURÉE PORTUGUESE & GERMAN CHEESES MANDARINE 2016 GELINAZ! -
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at MANU Curitiba, Brazil
LEE TIERNAN BLACK AXE MANGAL LONDON
Originally from South London, Lee Tiernan brings a unique food offering from his experiences around the globe, culminating in Black Axe Mangal. Lee’s Black Axe Mangal project first started in Copenhagen as a series of popups, where it quickly reached cult status amongst both locals and travelling chefs. Prior to this, Lee spent over 10 years working at St John, finishing up as head chef at Bread & Wine in Spitalfields working alongside James Lowe and John Ogier of Lyles. Black Axe Mangal was born from Lee’s love for bread, kebab and Mangal cooking. Lee wanted to open a kebab shop – a Turkish mangal, that resonates with him in grilling some meat, baking a piece of bread, putting the two together on a plate for somebody. Lee loves a mangal. He digs the whole process. His menu includes a range of specialty flatbreads, sourdoughs and vegetarian dishes, all of which are cooked and baked on site in their Gozney Ovens Napoli.
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AÇAI BREAD, EGG YOLK, PRESERVED SEA URCIN PASTEL, SODA CUMARU BROCCOLI, FERMENTED SHIRIMP BUTTER, SHITAKE SQUID, PIG SKIN NOODLES, XO SAUCE RAW BEEF, BONEMARINE – KIDNEY, PALM HEART ANGUS ENTRECOT, TAMARI SOY, M.C.F SPICES SUCKLING PIG, SALT COD BEANS PAVLOVER
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at ORANA Adelaide, Australia Swedish-born Mikael Jonsson started his culinary career as a food blogger, dining at hundreds of Michelin starred restaurants around the globe. A lawyer by trade, Jonsson’s extreme allergies meant he was never able to pursue a career in food. However, a new approach to diet 5 years ago meant the allergies dissipated, and he was free to eat and cook in ways he’d never been able to do.
MIKAEL JONSSON HEDONE LONDON
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Within a few short years Jonsson had found a site in Chiswick for his restaurant, Hedone. Famous for its sourcing and ruthless pursuit for the perfect ingredients, Hedone’s kitchen is a window into the fine preparation of produce that is unique to this restaurant. Jonsson runs the restaurant in Chiswick with his partner Aurelie Jean-Marie-Flore whose previous positions include Front of House at La Trompette and Texture. AA Gill awarded the restaurant 5 stars within just a few weeks of opening, and it was named the National Restaurant Awards’ One To Watch within just 4 months of opening. Jonsson was given a Michelin star in the 2013 guide.
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MARRON ON MACADAMIA CREAM
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At Hedone, Jonsson does not have a fixed menu that he serves day after day for weeks or months at a time. The produce he works with may vary daily. Putting a lot of effort into finding unique ingredients and using them in ways so that the resulting dishes will be unique expressions of the used ingredients. And the way he cooks with them can often change spontaneously depending on individual variances of the produce. As little as possible is precooked, instead he tends to cook everything to order. Top quality ingredients are often only available in small quantities, so the tasting menus for different tables may not be the same but each table will enjoy a unique and personal experience.
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PHOTO Â©JOSE CACERES
at ATELIER CRENN San Francisco, United States
MITSUHARU TSUMURA MAIDO LIMA
Micha, as everybody calls him, was born in Lima and since his childhood Micha has was very passionate about cooking. In September of 1998 he finished school and was admitted in Johnson & Wales University (Providence, RI – USA) where he studied the careers of Culinary Arts and Food and Beverage Management, on completion of the fourth year, he graduated with honors with an Associate´s degree in Culinary Arts and Bachelors in Foodservice Management. While studying, he trained in various hotels and restaurants in Rhode Island and did his internship in Swissotel Lima. He also worked to develop along with the newspaper El Comercio “The Great Encyclopedia of Peruvian Cuisine”. After graduating, he decides to go to Osaka, Japan to specialize in Japanese cuisine, where he worked in restaurants such as “Seto Sushi” specialized in sushi and “Imo to Daikon” in Izakaya style cuisine. 2016 GELINAZ! -
Gaining his experience in the demanding Japanese kitchens, Mitsuharu returned to Peru where he worked for five years at the Sheraton Hotel in Lima, the first 3 years as Sous Chef where he learned about Peruvian cuisine.
SNACKS MACKEREL TIRADITO ABALONE CEVICHE CATACAOS YUCA SOBA AVOCADO MUSCHIAME FISH SANDWICH BLACK COD MISOYAKI WAGYU SHORTRIBS MUSSEL
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His passion for Japanese and Peruvian cuisine led him to create Maido, a Japanese restaurant with Peruvian heart. It is a fervent and unique love, Peru always being his source of inspiration. The landscapes, the products and the creativity of the Peruvian people are the ingredients that play in his mind and inspire his work. Here the cook is not the protagonist, but it is the top quality ingredients that promise the artist the creation of the unique work of art. It looks for customers to live a genuine Nikkei experience. This wonderful cuisine is the reflection of the Japanese influence on the Peruvian gastronomy. The ingredients of both cultures complement each other as if they had been born to be one. It is an honest cuisine with unique textures and flavors. Mitsuharu works with his team investigating and creating new culinary trends where Japanese and Peruvian cuisines live in harmony giving birth to Nikkei cuisine. One year after opening Maido, Micha was recognized as the best chef of 2010 in the â€œLuces Awardsâ€? of El Comercio newspaper, one of the most important newspapers in Peru.
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at LUKSUS New York, United States Chef Manu Buffara, a native of the southern Brazilian state of Paraná, has been rising to prominence among a new generation of masters in the contemporary gastronomy scene. At her restaurant, Manu, in Curitiba, dishes delight guests with very Brazilian ingredients. Notable for their excellence and technical sophistication, they are also masterpieces of simplicity and sensitivity. Their modern and fresh aspect does not overawe, on the contrary it provides cozy respite.
MANU BUFFARA MANU CURITIBA
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Manu Buffara’s choice of ingredients is a story a part: grown in her very own garden, coddled by a team of trained gardeners who are treated like part of the family, true artisans in a group that is passionate about nature. And it is they who dictate and mold Manu’s ever-changing menu, with debuts every day in the form of tasting menus. Manu’s respect for ingredients started in her childhood, cultivated by her farmer father. They were seasoned in Italy during stages at Michelin starred establishments and gained form and consistency after she became the first Brazilian to intern at then-unknown Noma, in Denmark. Today, the best restaurant in the world, according to Restaurant magazine. Another significant influence, in terms of discipline and perfectionism, came with a stint working for American chef Grant Achatz, of Alinea in Chicago - also among the top ranked eateries in the world.
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Inspirations for Manu’s recipes come from a plethora of experiences, including some hard graft on a fishing boat in Alaska and backpacking through Europe, as well as from distant family memories and her current team of masters and small scale rural producers with whom she partners. The research room and laboratory at the restaurant are responsible for gems like new flours and vinegars. In the dining area at Manu, the chef personally oversees the training of her team, bringing to bear her experience as a server in the United States and references from her foodie adventure trips. The chef has created a welcoming ritual, where she explains the workings of the establishment to first timers, receiving her guests with a courtesy glass of juice, often made from a fruit native to the Atlantic Rainforest, for example, or water from the Graciosa ranges near Curitiba, and snacks harmonized with sparkling wine from the southern region of Brazil. Guests choose the size of their tasting menu and wait to be surprised, since the dishes of the day vary according to the seasonality of the ingredients. Dishes based on home-grown vegetables, fish and seafood from the Paraná coastline, native honey and other delights uncovered by the chef culminate in unforgettably delicate and unique creations. So much love and dedication earned Manu Buffara awards such as Revelation Chef, Chef of the Year, Personality of the Year and Contemporary Cuisine in publications such as Guia Quatro Rodas, Veja Curitiba Comer & Beber, Bom Gourmet/Gazeta do Povo, between 2011 and 2014. In 2015 Manu was also awarded as Best Restaurant of the Country, and Best Restaurant of the South Region by Prazeres da Mesa Magazine.
OYSTERS. GREEN STRAWBERRY. LIME. SPINACH. RADISH. LEEKS. TUCUPI. CHICKPEAS. SOURDOUGH BREAD AND BRAZIL NUT BUTTER. SCALLOPS. ASPARGOS. COCONUT CHEESE. CAULIFLOWER. NUT MILK. BOTTARGA. SALAD. CHICKEN LIVER. BEANS. POTATO. LAMB. PARSNIP. MOSTARD. WATERMELON. YOGURT. CELERY.
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at NOMA Copenhagen, Denmark The world’s youngest three-star Michelin chef, Massimiliano (Max) Alajmo is esteemed by both his clients and peers for his clever interpretation of traditional Italian flavors. Born in 1974, Max came into the world with an innate culinary and cultural curiosity. Together with his brother Raffaele (Raf), he is a part of the third generation of the Alajmo family self-employed as chefs and restaurateurs.
At Le Calandre, guests can experience his conceptual, yet playful cuisine in a multisensory context. Classic dishes, like his cuttlefish cappuccino or saffron rice with liquorice powder, are served in plates and glassware designed by the Alajmo brothers and produced by renowned Italian artisans. In fact, everything in the dining room, from the wooden tables to the wine glasses and lighting, was designed as a reflection of the chef’s culinary philosophy, creating a harmonious environment.
Today, Max manages the kitchens of the Alajmo family’s three fine-dining restaurants - Le Calandre and La Montecchia in Padua and Ristorante Quadri in Venice, as well as their fine-dining/casual restaurant Caffè Stern in Paris and four bistro’s – Il PHOTO ©SOPHIE DELAUW Calandrino, abcMontecchia, abcQuadri and AMO.
LE CALANDRE PADOVA
Max’s cuisine is the fruit of a study that goes beyond taste. He approaches ingredients with respect, researching them in depth, in order to understand their true essence and bring out the best in them. 2016 GELINAZ! -
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SAFFRON AND LIQUORICE PIE CODFISH AND EEL QUAIL EGG AND ANCHOVY PANE E OLIO GRILLED SCALLOP WITH APPLE AND PLUM LIGHT CAULIFLOWER MOUSSE RAW BEEF AND SPRUCE MOSS AND BLACK GARLIC TAGLIATELLE AFFUMICATE WITH SEEDS AND WHISKY DANISH RISOTTO DI FUNGHI TURBOT MILANESE RIB EYE AND THE SEA CANNARD AU GENÃ‰VRIER RED BERRY YOGHURT, QUINCE AND CINNAMON CHOCOLATE VERBENA
His dishes capture all of our senses; beginning with the most evocative of the five, our sense of smell. According to Max, the ephemeral component of aromas and perfumes is compensated by their immediacy and ability to create lasting memories, particularly in relation to food. His work is also focused on lightening culinary preparations using carefully techniques that to not mask the ingredient, but rather bring out its peculiar characteristics. The concept of fluidity is fundamental in giving an order to the ingredients in each dish. Translated into culinary terms, this means that every element in a recipe must make its own contribution to create a harmonic balance, carrying with it the memory of where it has been. The result is combination of intense sensations. An original presentation of ancient flavors using a fresh and reassuring approach. 2016 GELINAZ! -
at HEDONE London, United Kingdom Though it’s taken him a while, Massimo Bottura is a trail blazer among a new generation of Italian chefs. His work both as a visionary and restaurateur confirms him as one of the world’s most creative culinary forces.
MASSIMO BOTTURA OSTERIA FRANCESCANA MODENA PHOTO ©PAOLO TERZI
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Massimo Bottura was born and raised in Modena in the Emilia Romagna region of Italy. He developed an interest in cooking from a young age after watching his mother, grandmother and aunt in the kitchen preparing family meals. In 1986 he was studying law when he heard that a roadside trattoria was for sale on the outskirts of Modena. He put his studies on hold, bought and renovated the building, and opened Trattoria del Campazzo, his first restaurant. Bottura then apprenticed himself to Chef Georges Coigny to help build his culinary foundation, a combination of regional Italian cooking and classical French training. On March 19, 1995 Bottura opened Osteria Francescana in the medieval city center of Modena. His concept was to juxtapose culinary tradition and innovation with contemporary art and design. Bottura then spent a summer at El Bulli with Ferran Adrià, which encouraged him to continue pushing boundaries and re-writing rules with his cuisine.
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A piece of work by Gino de Dominicis struck a particular chord with Bottura, for at Osteria Francescana, tradition is seen from ten kilometers away. Italy’s extraordinary ingredients and classic dishes are re-evaluated with the benefit of critical distance, ensuring that the Italian Kitchen is free to evolve. Bottura is dedicated to reconstructing Italy’s cultural heritage - not deconstructing it. Massimo Bottura is chef-patron of the three Michelin starred Osteria Francescana in Modena currently ranked number 1 on the World’s 50 Best Restaurants list. Over the past twenty years, he has consolidated his reputation as one of the world’s most creative culinary figures. He has written an acclaimed cookbook – Never Trust a Skinny Italian Chef - and starred in several television series. Bottura’s second restaurant, Franceschetta58, is a contemporary osteria in his home town. Bottura founded a non-profit association Food for Soul. It is not a place but a means; it is the food waste research and development team as well as the fundraising motor that will make future projects possible. A documentary about the first project in Milan, entitled Theater of Life has opened film festivals and won acclaim. The San Sebastian Film Festival bestowed the prestigious Tokyo Gohan Award Food for Soul together with non-profit organization Gastromotiva, opened Refettorio Gastromotiva, a community kitchen in the heart of Rio de Janeiro during the Olympics. Even after the games finished, the refettorio runs as a social restaurant, where people can buy a meal for lunch and pay for the dinner. It is a hub for education on food savage and culinary training.
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“Be like a tree, grow slowly.” The wisdom of Chef Massimo Bottura
SNACKS SARDINE TOAST / BORLENGHI OSTERIA FRANCESCANA / MACAROON OF CONIGLIO ALLA CACCIATORA LENTILS ALMOST BETTER THAN BELUGA MEDITERRANEAN SOLE GELINAZ 2004-2016 AUTUMN IN MODENA THE CRUNCHY PART OF THE LASAGNA SOMETIMES MALLARD, SOMETIMES PARTRIDGE AND EVEN BOLLITO CAESAR SALAD IN BLOOM OOPS! I DROPPED THE LEMON TART
CRUNCHY PART OF A LASAGNA
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at MISSION CHINESE FOOD New York, United States
MATT ORLANDO AMASS COPENHAGEN
Raised in Encinitas, California, Matt Orlando started his career in San Diego, he has worked at various restaurants since the age of 16. Realizing that he wanted to pursue cooking at a higher lever, he started his fine dining career working for Francis Perrot at Fairbanks Ranch, until he moved to New York City, where he worked for Charlie Palmer’s Auerole for two years, before landing a position at Eric Ripert’s three-starred Michelin restaurant, Le Bernardin. After realizing his need to further refine his cooking skills, Matt moved to England to work both at Raymond Blanc’s two-starred Michelin restaurant, Le Manoir aux Quat’Saisons and Heston Blumenthal’s threestarred Michelin restaurant, The Fat Duck. It was while working at The Fat Duck that Matt met René Redzepi, owner and head chef of Noma in Copenhagen, Denmark. This chance meeting led to a two-year Sous Chef position at Noma, before Matt returned back to New York City to take a Sous Chef position at Thomas Keller’s three-starred Michelin restaurant, Per Se. After three years at Per Se, René asked Matt to be Noma’s Chef de Cuisine. After working at Noma for two and-a-half years, Matt resigned his position to work on his current project: Being the owner/chef of Amass, a restaurant at Refshaleøen in Copenhagen, which opened in July of 2013. 2016 GELINAZ! -
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SAKE LEES, CURED HAMACHI, SHISHITO PEPPERS, JAPANESE LIMES, CHINESE SAUSAGE FERMENTED BLACK BEAN FLATBREAD, CHARRED KALE, RICE BRAN CHILI OIL DRY AGED BEEF, SMOKED PLUMS, MATSUTAKE, BLACK GARLIC, SPICY RADISH WOOD FIRED PUMPKIN, YOGURT CURD, AGED MISO, PICKLED AJI DOLCE, SAWTOOTH KOJI NOODLES, WOKâ€™D SQUID, CHINESE BROCCOLI, DRIED SCALLOP, CELTUCE BLACK PEPPER PORK JOWL, CHEWY CARROTS, COFFEE OIL, BEAN SPROUTS TOASTED RYE ICE CREAM, FROZEN MATCHA TEA, SPROUTED COCONUT, SOBA CRUMBLE BLACK WALNUT CAKE, SALTED CITRUS SKIN JAM
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at REALE Castel di Sangro, Italy “The Harmony of Sustainability and Gastronomy.” This is the theme of chef Yoshihiro Narisawa. He is a pioneer of cuisine connected to the preservation of the natural environment.
YOSHIHIRO NARISAWA NARISAWA TOKYO
NARISAWA has established an original genre, “Innovative SATOYAMA Cuisine” which expresses, through his filter, his respect for the rich gastronomical culture of the Japanese Satoyama, and for the wisdom of our ancestors. The Satoyama is a small space in Japan between the sea and mountains where people and nature live together. With this culture of the Japanese Satoyama, NARISAWA offers gastronomy “sustainable” towards the environment, and “beneficial” for mind and spirit, “Beneficial and Sustainable Gastronomy.” Taking this idea a step further is the theme, “Evolve with the Forest,” a calling towards the forests that compose the Japanese land. This theme captured the attention of chefs around the world, directing attention to their own countries’ natural lands, leading to chef Narisawa being named “Most Influential Chef” at Madrid Fusion 2010.
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MAIALINO CIPOLLA PHOTO ©FRANCESCO FIORAMONTI
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PICCIONE MISO VERDE PHOTO ©FRANCESCO FIORAMONTI
SCORFANO VONGOLE PHOTO ©FRANCESCO FIORAMONTI
CHEF NARISAWA AT REALE PHOTO ©FRANCESCO FIORAMONTI
MACKEREL • TOMATO GAMBERO ROSSO • CILANTRO LUXURY ESSENCE • SCAMPI OYSTER • FENNEL BABY PORK • ONION SCORFANO • CLAMS PIGEON • GREEN MISO CHOCOLATE & MATCHA CHESTNUTS SGOMBRO, POMODORO, GAMBERO ROSSO, CORIANDOLO PHOTO ©FRANCESCO FIORAMONTI
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PHOTO Â©ALBERTO ZANETTI
at Central Lima, Peru Niko Romito was born in 1974 in Castel di Sangro, a small town in the Central Italian region of Abruzzo. Since 2000, together with his sister Cristiana, he’s been at the helm of the Reale, a bakery-turned-family restaurant. An aspiring broker, a self-taught cook, with deep ties to his territory, in just 7 years Romito has received 3 Michelin stars, followed by many more distinctions, such as the “Performance of the Year” award (with a score of 19,5/20) from the Espresso Guide in 2015, the 84th place on The 50 World’s 50 Best Restaurants in 2016 and the “Dish of the Year” award, with the highest score of “5 Hats”, from the Espresso Guide in 2017.
REALE CASTEL DI SANGRO
In 2011, Romito relocated the Reale to “Casadonna”, a 16th century monastery nestled in the Parco Nazionale d’Abruzzo, together with a 9-room boutique hotel and a professional cooking school, in partnership with Slow Food. In 2013 he launched “Spazio”, a network of restaurant-laboratories run by the students and graduates of his school, a first of its kind in Italy. In 2016 he unveiled the project “INIntelligenza Nutrizionale” (Nutritional Intelligence), a groundbreaking, scientific food protocol designed for hospital catering, in partnership with Gruppo Giomi and the Università La Sapienza of Rome. In Romito, entrepreneurial instinct and gastronomic vision go hand in hand. As proved by his most recognized dishes (i.e. Absolute of Onion, Parmigiano and Toasted Saffron, Melting Pigeon and Pistachio, Roasted Savoy Cabbage and Potatoes), through never ending research Romito is in constant pursuit of the essential, of balance, of taste. In a very short time, he was able to forge a culinary grammar that is as unique as it is personal. On Abruzzo he says: “My luxury is to be able to live and work here”. 2016 GELINAZ! -
GNOCCHI, BURNT BUTTER, COCA POWDER PHOTO ©NICHOLAS GILL
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PORK BELLY, AJÍ PANCA, APPLE PHOTO ©NICHOLAS GILL
ARRACACHA BREAD, FIGS, VEAL LIVER PROSCUITTO PHOTO ©NICHOLAS GILL
CACAO MUCILAGE, 70 PERCENT PIURA CACAO CHOCOLATE, BREAD PHOTO ©NIHCOLAS GILL
“My food is often described as simple. This is very true, in the sense that it is not complicated, which is not to say that it is without significant complexity. In cooking, complexity can be advantageous; complication never”. Niko Romito “10 Lezioni di Cucina” Giunti editore
NASTURTIUM LEAF · BAHUAJA NUT · HUACATAY & SAGE EXTRACT PAPA · PATATA · POTATO SCALLOP · LIME · FENNEL · CILANTRO FLOWERS SEA URCHIN · PARSLEY · TREE TOMATO CHARELA · WILD HERB MAYONNAISE · MARINATED LETTUCE ARRACACHA BREAD · FIGS · VEAL LIVER “PROSCIUTTO” GNOCCHI · BURNT BUTTER · COCA POWDER BRAISED OCTOPUS · CARROT · GRAPEFRUIT LECHE DE TIGRE PORK BELLY · PANCA CHILI PEPPER · APPLE PEPINO MELON · WHOLE WHEAT SHORTBREAD · GOAT CHEESE CACAO MUCILAGE · CHOCOLATE · BREAD 2016 GELINAZ! -
PAUL CARMICHAEL MOMOFUKU SEIŌBO SYDNEY
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at LE CHATEAUBRIAND Paris, France Barbados-born chef Paul Carmichael started his first professional kitchen experiences at Sandy Lane Hotel. After graduating from the Culinary Institute of America, Paul worked in kitchens such as WD50, Aquavit, Asiate, and the Tasting Room before serving as executive chef at Perla in Puerto Rico. He returned to New York in 2010 to join the Má Pêche team first as sous chef then as the executive chef. In 2015, Paul moved to Sydney to become the executive chef of Seiōbo.
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AMUSE-BOUCHES VEAU, MOULES, MANIOC BARBUE, CRÉOLE, FEUILLE DE BANANE ENCORNET, MANGUE, LIVÈCHE AGNEAU, CURRY, TARO PLANTAIN, PIMENT DE JAMAICA, YOGURT CONCOMBRE, CERFEUIL GUINESS, MAIS, ORGE
CASSAVA DUMPLINGS, COCONUT, PALM OIL
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at BORAGÓ Santiago, Chile Let them “eat” local products as opposed to interpreting them: this is Paolo Lopriore’s philosophy, a chef whom Maestro Gualtiero Marchesi considers one of his best pupils. Paolo Lopriore is today the chef patron of the renowned Restaurant “Il Canto”, in the beautiful Relais “La Certosa di Maggiano” in Siena. Lopriore is rightly considered to be one of Italy’s most innovative and courageous chefs. He intentionally uses flavors that others shy away from, demonstrating his culinary creativity in apparently simple dishes. Lopriore gives meticulous attention to every aspect of each meal, and even the freshly baked rolls and bread sticks are personally prepared by the chef. The “Gioco di forme, consistenze e sapori” (play of forms, consistencies and flavors) tasting starter is the perfect introduction to Lopriore’s artistry.
PAOLO LOPRIORE IL PORTICO APPIANO GENTILE
PURÉ CON PAPAS LOCO MAYO PESTO PASTA CALDO DE PIURE CONGRIO FRITO NIÑOS ENVUELTOS RIEPILOGO TRA DOLCE E SALATO NÍSPEROS CON ROMERO 2016 GELINAZ! -
at YAM’TCHA Paris, France In 2012, Time Magazine named Noma’s Executive Chef, René Redzepi, as one of the World’s 100 Most Influential People. This honor was not bestowed for simply putting Denmark on the world’s gastronomic map, but was also to acknowledge his passion for promoting food innovation. This is a visionary who is effectively influencing a whole new generation of chefs, worldwide.
RENÉ REDZEPI NOMA COPENHAGEN
Redzepi’s Copenhagen restaurant is known to work with an extremely well-defined network of suppliers including farmers, foragers and other purveyors to gain access to only the finest ingredients in order to develop a cuisine that expresses its region’s culture and defined seasons in a beautiful and delicious way.
The name Noma is a portmanteau of the two Danish words “nordisk” (Nordic) and “mad” (food). First opened in 2003, the restaurant is world-renowned for its reinvention and remarkable interpretation of PHOTO ©PETER BRINCH Nordic Cuisine. Noma is housed in an eighteenthcentury warehouse along the city’s harbor and is situated by the Greenlandic Trading Square, which for 200 years was a center for trade to and from the Faroe Islands, Finnmark, Iceland and Greenland.
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LACTO-FERMENTED GOOSEBERRIES WITH LEMON VERBENA OIL AND LAVENDER PHOTO ©MIKKEL HERIBA
Citrus / Physalis/ Sichuan Pepper Freshness of the morning in Paris Steam Bao/ sauce Xo ‘’Nordic’’ Mushrooms dumpling / curde egg yolk King crabe & ‘’Champignon’’ Foie gras & Black sausage / fermented garlic Dessert potatoes ‘’ Ratte’’ & plums Bao Quince & ceps
A meal at Noma is said to remind you that sometimes food is more than simply food Nordic food that not only highlights nature’s local resources, but takes them to an entirely new level. For all intents and purposes, Noma is an homage to the bounty of our environment and everything that Mother Nature gracefully offers us. For those lucky enough to have an opportunity to dine within its environment, the experience will articulate why some restaurants truly deserve to be revered. In 2010, Noma startlingly stole the crown as S.Pellegrino’s World’s Best Restaurant that El Bulli had held for four consecutive years. After a three year run in this spot, they were demoted to the second position on this esteemed list. In the past year or so, the restaurant has been transformed once again, with a fresh approach and energy. Apparently this was once again highly effective and Noma has reclaimed the number one spot. But their success does not stop there. Noma also can make claim to being the recipient of Restaurant Magazine’s award for Best Restaurant three years in a row - a rather unbelievable record that is well deserved. One thing is for sure, Noma and culinary genius René Redzepi continues to push the boundaries of the epicurean world and a meal at Noma is not only completely out of the ordinary, but truly unexpected and one you will certainly never forget. 2016 GELINAZ! -
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at AMASS Copenhagen, Denmark
After having obtained the degree of chef at the Hospitality Technical Institute of Dario Boario Terme in Brescia, Riccardo Camanini began his professional way collaborating with the Gualtiero Marchesi’s school. This allowed him to experience of a new mode of “do cooking”. A cooking that becomes art, an art that reinterprets time and space catalyzing the material aspects and those spiritual ones where everything always start from the product.
The curiosity is what drives Riccardo Camanini to discover the product in order to create new combinations that as far as originals and particulars always remain tied to the memory of the scents. It is only in the imperfection that he discovers the pleasure of a sensorial experience, the perfection dampens the emotionalism, the gestures made of extemporaneous, drive from colors, scents and PHOTO ©LARS HINNERSKOV ERIKSEN flavors, close the Camanini’s courses making them unique, authentic and incomparable.
LIDO 84 GARDONE RIVIERA
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CELERY, LOVAGE, HAZELNUT, KOMBU HERRING BROTH, CEP MUSHROOM OIL CURED EGG YOLK, KALE, TROUT ROE, BLACK LIME WOOD BRINED COD, TUMERIC RISOTTO, BLACK GARLIC, REDCURRENT JUICE CACIO E PEPE WILD GOOSE, BLOOD, LIVER, SWISS CHARD, MUGWORT MANDORLA GIN BURNT CHOCOLATE, BLACKENED PUMPKIN SKIN, PUMPKIN SEED SALT DANISH TORRONE JUNIPER TARTUFO PEANUT BUTTER CANDY ROASTED CHESTNUTS
Camanini loves to share through his courses, the travel that he does each day. Travels made of sensorial experiences told by colors, fragrance and tastes reinterpreted and held in my every single recipe. Riccardo Camaniniâ€™s experience began with a luggage of modesty and passion, enriched then by the encounter with important experts which had known how to address the way of his life, allowed him to create his professional identity that, now, he desires it to become a benchmark in the Italian and international wine and food culture. 2016 GELINAZ! -
at MC CRADY’S Charleston, United States
RODOLFO GUZMÁN BORAGÓ CHILE
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After forming a part of the team of many important restaurants in Chile and In Europe, passing through all positions in the kitchen, Rodolfo Guzmán built his own restaurant at the end of 2006, Boragó. Where he runs a kitchen based in the Chilean territory and its seafood, products from the native forests, valleys and mountains, respecting what the earth is capable of giving us at any given moment, just like the Mapuches and Pehuenches proposed, but not only this. Rodolfo, with his team have dedicated themselves to document the uses and properties of all that is endemic Chilean life. Exploring new possibilities, through a collaboration of more than 200 people from foraging communities and small producers from the entire length of Chile. This for years, has allowed access to a product unique in all the world, with a huge cultural weight, transformed by a true ritual, to represent the temperament of the Chilean environment, looking back in time into our natives to shape the future of Chilean cuisine. In an effort to go beyond, Guzmán has tried to reinvent Chilean food from a point of view one may think is invaluable. Using the ancestor legacy of cooking over different kinds of rocks, and smoking with indigenous woods that come from diverse regions of our country. A cuisine develop at Boragó which is based on the environment, and “what the earth is ready to give us at this moment.”
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ENSALADA DE PLANTAS DE ALTURA
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CHILENITO DE HONGOS DE QUINTAY
PIEL DE PIURE
ROCAS Y PESCADO DE ROCA
Rodolfo Guzmán uses the legacy of his Chilean forebears in his cuisine, cooking on hot stones and smoking with native woods from all parts of Chile. Based on traditions held dear by Chileans and marked by the seasons, his cooking reclaims native preparations in a way that is untamed, rustic, indigenous, and innovative all at once. In his search, he has tried to reflect a connection with the soil - like our ancient tribes proposed it. Foraging and sourcing for ingredients from Chile´s farthest corners has lead Guzmán to develop a very close relationship through the years with foraging communities and small producers throughout the length of the country. Understanding the type of cuisine is impossible to have in a form that is stagnant and consistent, which has lead Guzmán to travel constantly across Chile, to some uncharted places, establishing links with those populations who have opened our eyes to understanding the real meaning of food and the sense of hunger, the same as our own origin.
Tarte-Tatin of stone crab and flowers Pajarito cream and roasted Kolof Creamy of sea beans and some coast plants Wilted sand plants on plancha Steamed Flounder, dandelions and butter of seaweed Patagonian lamb a la inverse and Crudo of the mother Ice Brulee of Atacama desert plants A bite of Charleston in the autumn
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at WHITE RABBIT Moscow, Russia
SEAN BROCK MC CRADY’S CHARLESTON
Many chefs have their first exposure to cooking at a young age. For Sean Brock, who was born and raised in rural Virginia, it was the experience of his family growing their own food that left a deep impression. “This was a coal-field town with no restaurants or stoplights,” he explains. “You grew and cooked everything you ate, so I really saw food in its true form. You cook all day, and when you’re not cooking, you’re preserving. If you were eating, you were eating food from the garden or the basement--it’s a way of life.” These were the building blocks that Brock remembered as he began his career as a chef, inspiring a lifelong passion for exploring the roots of Southern food and recreating it by preserving and restoring heirloom ingredients. Leaving Virginia to attend school, Brock landed at Johnson & Wales University in Charleston, SC. He began his professional career as chef tournant under Chef Robert Carter at the Mobil Four-Star/AAA FourDiamond Peninsula Grill in Charleston. After two years at Peninsula Grill, Brock was executive sous chef under Chef Walter Bundy of Lemaire Restaurant at the AAA Five- Diamond Award/ Mobil Five-Star Jefferson Hotel in Richmond, VA. His success in Richmond led to his promotion within the Elite Hospitality Group in 2003 to executive chef at the AAA Five-Diamond Hermitage Hotel in Nashville, TN. Brock spent just under three years fine tuning his craft in Nashville before accepting a position as executive chef at McCrady’s Restaurant. 2016 GELINAZ! -
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Caviar, Antonovka Apple, Herring Jelly, Shortly after his return to Charleston, Brock began Sunflower Oil the development of a 2.5-acre farm on Wadmalaw King Crab, Foie Gras, Pumpkin Island. “While I was growing there, I began dabbling Grilled Trout, Fried Green Tomato, Red Pepper in resurrecting and growing crops that were at risk of extinction, such as those indigenous to this area Sweetbreads, Creamed Cabbage, Garlic pre-Civil War,” he says. These experiments have led Mushrooms, Cardinal Sauce Brock to become a passionate advocate for seed Glazed and Grilled Duck, Onions, preservation and he continues to grow a number of Basil, Persimmon heirloom crops, including James Island Red Corn (aka “Jimmy Red”), from which he makes grits, Ribeye of Beef, Black Truffle, Beets, Flint Corn, Benne Seed, Rice Peas, Sea Island Red Coal Bread Puree Peas, and several varieties of Farro. Brock worked Uni Ice Cream, Sea Buckthorn Sorbet closely with Dr. David Shields and Glenn Roberts of Anson Mills, studying 19th century Southern Milk, Honey, Feijoa cookbooks-which Brock collects to educate himself on Southern food history and discover new ways to barbecue pit and spit, and wood-burning oven at resurrect antebellum cuisine. Husk, all fueled by an old fashioned burn barrel. In November 2010, Brock opened his second At McCrady’s, he cooks food in the dining room restaurant with the Neighborhood Dining Group. fireplaces, originally built for this purpose in the Husk - a celebration of Southern ingredients, only late 18th century. serving food that is indigenous to the South. “If it ain’t Southern, it ain’t walkin’ in the door,” Brock Drawing from his early education, the chef also says. The emphasis at Husk is on the ingredients and pickles, cans, and makes preserves from the the people who grow them, and a large chalkboard produce that cannot be used immediately, saving it lists artisanal products currently provisioning the for a later date and for new creations. His favorite old southern preservation techniques include kitchen. lactobacillus fermentation and making vinegar Inspired by the restaurant’s success in Charleston, using his grandmother’s 40 year old vinegar as the Brock and the Neighborhood Dining Group base. opened a second location of Husk in Nashville in 2013. Located on Rutledge Hill in a complex of In October 2014, Brock opened a third restaurant buildings dating back to the 1890’s, Brock and in Charleston, Minero, inspired by the flavors and his team reinterpret the bounty of the surrounding culture of Mexico, and a second Minero opened in area, exploring an ingredient-driven cuisine that October 2015 at Ponce City Market in Atlanta. begins in the rediscovery of heirloom products and redefines what it means to cook and eat in In August of 2016, Brock opened McCrady’s Tavern in the former McCrady’s location in downtown Nashville. Charleston as a lively, everyday gathering place. In Brock is also passionate about wood-fire cooking September of 2016, he reopened McCrady’s as an and a firm believer that “low and slow” imparts 18-seat, tasting menu only restaurant, featuring an the most flavor - evident by his two smokers, open kitchen and chef’s counter experience. 2016 GELINAZ! -
SEAN GRAY MOMOFUKU KO NEW YORK PHOTO ©GABRIELE STABILE
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at NARISAWA Tokyo, Japan Sean Gray is the Executive Chef of Momofuku Ko. Originally from Eastern Pennsylvania, Sean moved to New York City in 2005 after working in a variety of kitchens between New York and Philadelphia. Sean joined the Momofuku team in 2007, spending time at Noodle Bar, Ssäm Bar, and then moving to Ko in 2009 as sous-chef. He became Ko’s Chef de Cuisine in 2011 and Executive Chef in 2014. Ko has two Michelin stars which it has retained for the past seven years.
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SPANISH MACKEREL, WINTER MELON, SHISO HORSEHAIR CRAB, OLD BAY, POTATO, CELERY OMI BEEF SIRLOIN, MATSUTAKE MUSHROOM CITRUS, SPINY LOBSTER, SAUCE ROSY SEABASS, MANGANJI PEPPER SWORDTIP SQUID, TOMATO, PAPRIKA OMI BEEF 37 MONTHS, NORI, CHARRED ONION SWEET POTATO, SWEET POTATO, KOMBU
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at BLACK AXE MANGAL London, United Kingdom Like any self-respecting Italian, Simone Tondo learned to cook with his family, especially his Sardinian grandmothers, he grew up tasting food from around the world. Proud of being an Italian and just wants to be free to do what he likes – which he does admirably at his restaurant.
SIMONE TONDO TONDO PARIS
Restaurant Tondo is the second entrepreneurial venture of Simone Tondo. In 2012, at the age of 24, the Sardinian chef founded Roseval which was awarded the prize for best table in the coveted Fooding guide mere months after opening. A graduate from the Hotel School of Alghero, Simone worked under Mauro Colagreco at Mirazur in Menton. After moving to Paris, he worked at Rino and La Gazzetta. Simone returns to 29 rue de Cotte – the former home of LaGazzetta to cook under his own name. For Tondo, the address is more than just a location : there are feelings, stories and memories attached. Simone presents a menu that is current and bold with a focus on products that are sustainable and honest. 2016 GELINAZ! -
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GRILLED LANGOUSTINE WONTON “PHAMILY” CARAMELISED CAULIFLOWER MACKEREL & TAMARI SOY B.A.M LAMB ROSEVAL SMOKED PIGEON TIRAMISUD 2016 GELINAZ! -
at GAGGAN Bangkok, Thailand After more than fifteen years in the gourmet restaurant Aqua, Chef Sven Elverfeld cannot be overseen in the German culinary top list, but has also established him and the restaurant on an international level. With excellent craftsmen’s ship he creates exceptional dining moments for his guests together with his team. Beyond a defined style and apart from trends Elverfeld creates a symbiosis of tradition and modernism. Never-varying high quality and exceptional flavor richness together with visual esthetics in his creations have earned him the most recent honors. The Guide Michelin ranks the Aqua restaurant with three stars and Aqua is recognized as one of the S. Pellegrino World’s 50 Best Restaurants.
SVEN ELVERFELD RESTAURANT AQUA WOLFSBURG
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Elverfeld’s very independent cuisine distinguishes itself by its sophisticated harmony of aroma, characteristic flavor and texture. Quite often his dishes reconnect to a personal memory and tell their own story. Creations like ‘Pigeon with oriental flavours, kefir, pomegranate, sesame cream & Couscous’ or ‘Marinated mackerel, Cretan salad’ are reminiscence to defined stages in his career or voyages from which he takes the traditional cuisine as an inspiration to tell his own story. Modern technology and cooking methods based on solid grounded cuisine coalesce to a sophisticated pleasurable experience. In the process, he not only swears by the topmost quality of all ingredients he employs but by a pronounced regional reference of the products. He purchases daily from the surrounding producers & farmers or a selective list of German and European suppliers and surprises the diner with dishes like ‚Huchen from Tainach Lamb’s lettuche, brown butter, sesame, roasted soya & sprouts’.
PHOTO ©UWE SPÖRL
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SPICE PIGEON - KEFIR, POMEGRANTE, SESAM CREME & CURRY COUSCOUS PHOTO ©VAL BURANA
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CRAYFISH FROM THE ROYAL PROJECT - PATTAYA MANGO & VINEGAR CARROTS, SORRE PHOTO ©VAL BURANA
“For me, cooking means a freedom in which i can give emotional expression to my thoughts with passion”
Gelinaz- Impressions by Sven Elverfeld Crayfish from the “Royal Project” Pattaya mango & vinegar carrots, Sorrel stock & Salicorne Oyster Artichoke & Seaweed oil Tuna & Foie gras Wakame seaweed, ponzu, kaki, tamarind & pomelo Büsum shrimps “Bangkok Style” Remoulade, custard mayonnaise, lime & garden cress Sweetwater Trout & Caviar Green Apple, horseradish, toast Smoke & marinated eel & Peanuts “Tom Kha Gai”, pulled Chicken, spicy guacamole and cucumber Belly of young pork “Tandoori” Pickled red cabbage, Soya-Eggplant, black garlic & ginger “Spice Pigeon” Kefir, pomegranate, sesame crème & curry-couscous “Riesling” Cream-sorbet Sparkling grapes & rambutan Shisho & Plum Vanilla, yoghurt & white Chocolate
PHOTO ©VAL BURANA
His philosophy: “Attain your goal with commitment and love for detail” has proven itself successful, bringing him a great many distinctions in the last few years and confirming his concept. With the highest award in the Guide Michelin since November 2008, he became the first three-star chef in northern Germany. Concurrently, the Gault Millau 2014 awarded him 19 points and the gourmet magazine Der Feinschmecker honored Aqua with its highest score of 5 F since 2009. At the onset of his career Sven Elverfeld completed an apprenticeship as a confectioner before dedicating his energies to being trained as a chef. The time he spent in Crete, Japan and Dubai was as vital to his career as the restaurants he worked at, which were all awarded and known for their outstanding cuisine. After Elverfeld graduated from the Hotel Management School in Heidelberg as a Certified Restaurateur and Chef in 1998, he commenced his career at The Ritz-Carlton: From 1998 to 2000 he managed the La Baie fine-dining restaurant at The Ritz-Carlton, Dubai. In January 2000 he went back to Germany to join the pre-opening team at The Ritz-Carlton, Wolfsburg in the Autostadt. From the first day on he put all his effort and performance into restaurant Aqua. Within the briefest time, Aqua has gone on to be acknowledged as one of the best gourmet addresses. 2016 GELINAZ! -
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VIRGILIO MARTINEZ CENTRAL LIMA
at JIMBOCHO DEN Tokyo, Japan Virgilio chooses to approach the diversity of ingredients in a manner similar to that used by the peoples of the Andes in pre-Hispanic times: through vertical ecological monitoring. According to this alternative way of understanding the geography, land is perceived not as a horizontal plane but rather vertically, so that it takes advantage of all that the flora and fauna are able to deliver according to the particularities of each ecological system. As a result of the dramatic fluctuations in the Andean terrain in a relatively small radius of 100 kilometers (for many farmers this is not a difficult hike), there is direct access to the countryâ€™s products from various altitudes ranging from the coast to the Amazon. 2016 GELINAZ! -
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Sea Level Kihada Textures Oysters The Garden Roots Hot Rocks Mackerel Waste Monkfish The Andes Beef Cheeks Cold Persimmon Powders Altitude Maca
Motivated by an insatiable curiosity and interest in conveying the complexity of the land, Virgilio is passionate about traveling and investigating ingredients that can bring undocumented and yet even more wealth to the local cuisine. To do so, through a number of areas: ocean, lower Andes, extreme altitude, and high and low jungles. He also has an interdisciplinary team that complements each new “discovery” in a necessary context that seeks to transcend the strictly culinary and penetrate nutritional, biological, anthropological aspects. Virgilio’s years working in leading kitchens worldwide, including as executive chef at fellow Lima A-lister Astrid y Gastón, have made him the perfectionist he is today. It has also given him a well-travelled palate that he puts to good use. Aspects of international cuisine permeate Virgilio’s diverse menu, and yet the food is also unmistakably Peruvian. 2016 GELINAZ! -
VLADIMIR MUKHIN WHITE RABBIT MOSCOW
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at BELCANTO Lisbon, Portugal Vladimir Mukhin is a 5th generation cook. He started his career at 12 years old in the kitchen of a restaurant, where his father worked as Chef. In 2004 he graduated from Plekhanov Russian University of Economics with a specialty of “engineer-technologist of public catering”. Took internship at the restaurant “Belgrad”, “KitaiGorod”, “Nostalgie”, “Cafe Pushkin. In 2000 he joined the team of the restaurant “Red Square, 1”, headed by the famous chef Alexander Filin, President of the National Guild of Chefs. Together they opened “Buloshnaya” cafe in 2003, and one year later Vladimir headed its’ kitchen, becoming the youngest chef of the National Guild of Chefs.
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Mukhin became the first chef in the history of modern Russian cuisine Russian to tour in France, where in 2009 along with French chef Christian Etienne he held a gala dinner “Russian Christmas” at the Christian Etienne restaurant (*Mishelin). As a chef, he opened restaurants “Zhitnaya, 10” and “Windsor”. He was trained at the restaurants La Barone (France), El Celler de Can Roca (Spain), Khajimi (Japan), Can Gobany (Spain). Since 2012, he is the chef of the Moscow restaurant White Rabbit. In 2014, he headed the kitchen of the restaurant Red Fox in “Rosa Khutor”, which became a gastronomic discovery of the Olympic season. Local seasonal products, modern techniques, search of new combinations – Vladimir Mukhin is one of the brightest representatives of modern Russian cuisine. He is looking for new products in gastronomical expeditions and masters the latest trends combining cocktails with food. He also actively tours, as he explains in the interview, he believes that his mission is to popularize Russian cuisine worldwide.
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GOOSE BARNACLES, HUMMUS, ALMONDS AND ORANGES BACCALÀ, AUTUMN LEAVES, PICKLED ONIONS AND BLACK CHANTERELLE MUSHROOMS SUCKLING PIG, APPLES AND FLOWERS BEEF RIBS COOKED WITH DRIED PEAR, ONION AND «KVAS» PARSELEY BLACK BREAD, BAKED MOOSE MILK AND BLACK CURRANT SEA BUCKTHORN PEARLS
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ZAIYU HASEGAWA JIMBOCHO DEN TOKYO
at LIDO 84 Gardone Riviera, Italy Zaiyu Hasegawa is the owner of “Den”, the Japanese restaurant. His interest in cooking was through the Bento which his mother would bring back from the ryōtei (high-end Japanese restaurant) where she worked as a geisha when he was a young. After graduating high school, he received training at a ryōtei “Kagurazaka Uwoto ku” from age of 18 as living and working. Acquired experience in the other various restaurants. Became independent in 2007 at age of 29 and opened” Den” in Jimbocho, Tokyo. It received two stars in the “Michelin Guide Tokyo 2011” just three years after its opening. While appreciating the value of Japanese tradition to incorporate excellent ingredients, the four seasons and unique Japanese culture, as well as introducing a new form of Japanese cuisine that is different from the original Japanese style.
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MONAKA - JAPANESE MERENDINA KINOKO RAVIOLI, DASHI BRODO JAPANITALY FISHY FLAG SPAGHETTONI “COME RICCARDO”, BURRO E ZAIYU’S BABY MARCHESI DEL LAGO - RISO, STRACCHINO, SANSHO E UNAGI LIDO DEN SALAD CON CACIO E PEPE IN VESCICA - OMAGGIO ALLE FATTORIE ITALIANE HOHO GUANCIA CAFFE STARBUCKS
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THE GELINAZ! BRUSSELS HQ
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2016 saw an additional collaborative project THE GELINAZ! BRUSSELS HQ, which ran simultaneously to the global SHUFFLE, involving 20 of the world’s most daring chefs. Created to celebrate the SHUFFLE’s international synergy and highlight the unprecedented culinary creations taking place worldwide, the interactive project was simultaneously staged in Brussels, Belgium – the birthplace of GELINAZ! and city considered the centre of Europe.
THE GELINAZ! BRUSSELS HQ Beyond Food & Evil 20 GELINAZ! dudes, gathered in Brussels at BON BON, GELINAZ! BRUSSELS HQ, working in duos to happily remix together the 40 original recipes, the so-called Matrixes. Add it all together and there you go: 40 brand new collaborative dishes, each one presented in a synchronized order with the 40 dinners happening worldwide.
Chosen to take place at Christophe Hardiquest’s two Michelin starred restaurant Bon Bon – an illustrious gem of the Brussels dining scene complete with an open kitchen and an elegant, contemporary interior - the HQ project assimilated recipes from the 40 swapping chefs. Once informed of their shuffle location, each Shuffler created a dish based on the imagination and expectations of the restaurant they would visit. At the headquarters, the collected recipes were reinterpreted during 4 x 3 hour-long dinner sittings; with each of the 20 chefs working in pairs to produce these. THE GELINAZ! BRUSSELS HQ began at 12pm, at the same time the first Shuffle restaurant opened its doors for dinner in Adelaide, Australia on November 10th and continued until 3am on November 11th. Both the HQ project and the very last Shuffle popup in San Francisco ended at the same time. And that is before the after party kicked off…
Chefs cooking in Brussels were: Albert Adrià, Yannick Alléno, Armand Arnal, Kristian Baumann, PHOTO Claude Bosi, Mauro Colagreco, Enrico Crippa, Paul ©PHILIPPE VAURÈS SANTAMARIA Cunningham, Magnus Ek, Alexandre Gauthier, ©GENNADY JOZEFAVICHUS Christophe Hardiquest, Gert de Mangeleer, Petter Nilsson, Nikolai Norregaard, Leonardo Pereira, Fulvio Pierangelini, Philip Rachinger, Mathieu Rostaing-Tayard, Davide Scabin and Clare Smyth. 2016 GELINAZ! -
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ALBERT ADRIÀ TICKETS BARCELONA Albert Adrià is the other member of the Adrià saga. Born in Barcelona in 1969, he was just sweet 16 when he decided to drop out of school and join his bros’ El Bulli, shuffling relentlessly from the pastry frontline to the lead of El Taller, their research lab in Barcelona. Burnt out by the stressful life he was living day after day and night after night, in 2009 he decided to tune out of fine dining to explore new directions, in the purest form of genius disguised as an inspired restaurateur, with Tickets in Barcelona, the first of a series of modern, most enjoyable and highly ambitious restaurants that Albert launched with his hermano Ferran, from 2011 on (41, Pakta, Enigma). Smartest kid(s) on the block. 2016 GELINAZ! -
LEONARDO PEREIRA RESTAURANT OPENING SOON PORTO Leonardo Pereira has learned a lot working with some of the world’s best chefs, namely Scandinavian liberation frontman René Redzepi of Noma. He is a kiddo of great sensibility who cherishes intense and complex garden flavors, fantastic textures and beautiful presentations, delving into his Mediterranean roots to highlight long-forgotten techniques and memories from the old colonial Portuguese unconscious. His eponymous, farm-totable restaurant in his hometown of Porto hasn’t even opened yet and Leo is already the talk of 2017.
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YANNICK ALLÉNO ALLÉNO PARIS AU PAVILLON LEDOYEN PARIS “Prince of the Palaces”, as he was nicknamed in the early 2000’s, Yannick Alléno is much more than that. A mole in the hole, a revolutionary within the French establishment, slowly finding his way to detonate gastronomic codes from the inside. Check his triple-starred base-camp, the mythical Pavillon Ledoyen in Paris that he took over in 2014. His work there is unrivaled in culinary creativity, with tradition and technology joining forces, putting extractions and modern sauces into the limelight for a most elegant, stylized transgression of the somewhat stiff(ened) rules of the Great Old (French Culinary) Party. 2016 GELINAZ! -
NIKOLAI NØRREGAARD KADEAU COPENHAGEN From Bornholm with love. That’s where Nikolai Nørregaard comes from. An island in the middle of the Baltic sea, whose nature (but not only) is the unlimited source for Nik’s restaurants: the original one in Bornholm and a brand new, beautiful one in Copenhagen. Kadeau is a Ryokan-like haven, as beautifully decorated and Scandinavian oriented as Nikolai’s cuisine, precise, minute, bursting with intense and loose concentrations of flavors and intentions. One of the most distinguished hot spots of the new Nordic scene (and far beyond).
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PHILIP RACHINGER MÜHLTALHOF NEUFELDEN Philip first started getting his hands dirty working with his dad Helmut in the family restaurant before moving to Vienna in his late teens, then to London (teaming up with the young rebel Isaac McHale BEFORE he conceived the famous Clove Club) to see for himself whether it’s true that the grass is always greener elsewhere. Next stop Paris: gigging twice a day with Sven Chartier at Saturne was, as he says, his best experience ever. But two years ago, Vater called him back home to inject his young blood into the restaurant, Mühltalhof. Dad & Son are now a two-person think tank working hand in hand, the Lennon & McCartney of Austrian cuisine, a morphing of two sensibilities, a creative task force of an impressive, unlimited, improvisational Cartesian form of energy. A double blast. 2016 GELINAZ! -
DAVIDE SCABIN COMBAL.ZERO RIVOLI Natural born sniper, the self-dubbed Scabinsky has set once and for all the definitive new standards in fine dining, elevating traditional Italian flavors from his native region, Piemonte, into a thunderstorm of the sharpest, all(most) experimental, cuisine. Creative, often eccentric (to say the least), never fearing the newness behind the vintage or losing his grip on the ethics of taste, Scabinsky has brought out the inner-child in a perfect environment for hosting a culinary playground where nothing is what it seems.
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MAURO COLAGRECO LE MIRAZUR MENTON Nobody knows, but in another life, Mauro Colagreco was a most promising footballer. That was before he decided to go “sailing” around the world. The Argentinian sprinter ended up in France, learning the things of culinary life the hard way in the court of les Grands de France (in alphabetical order: Alain Ducasse, Bernard Loiseau, Guy Martin and “daddy” Alain Passard). In a major overhaul of his life, he decided to start over and mix things up: opening 50 yards away from the Italian border, on the hills of Menton, the first Argentinian-run, green-thumbed restaurant of France (W50BR N°6). From the sea and the garden just beside his family home, Maurito picks and cooks only the best of the best. Paradise on earth indeed. 2016 GELINAZ! -
LA MADELAINE S/ MONTREUIL Pay attention: huge talent in motion. After gaining experience in various prestigious French restaurants, Alexandre found his way back home. His Heimat: La Grenouillère, the family restaurant located in La Madeleine-sous-Montreuil in the Pas de Calais area, where his father Roland, after a few months, stepped back and gave him full access to the stove. Gauthier’s one pneumatic-starred cuisine is one of its kind: technical and emotional, raw, delicate, earthy and totally unbridled. Gauthierish at heart.
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ENRICO CRIPPA PIAZZA DUOMO ALBA Enrico Crippa loves Eddy Merckx. He also loves Brussels, his mentor Gualtiero Marchesi, the eternal fiancĂŠe Silvia plus the whole Ceretto family who picked him (him and no one else) among dozens and dozens of candidates to make a dream come true. To give to Alba, the small town of Piemonte, capital of white truffle and imperial Barolos, Piazza Duomo, an avant-garde restaurant meant to be nothing less than its herald around the world. That was then (in 2005), this is now: Enrico Crippa is unrivaled when it comes to redefining purity and concentration, mastering a zen-like precision and a creativity renewed daily, at the break of dawn, in the two gardens of miracles, his much-beloved source of inspiration, just outside town. 2016 GELINAZ! -
CHRISTOPHE HARDIQUEST BON BON BRUSSELS Christophe Hardiquest, leading force of the restaurant Bon Bon in Brussels, earned his second Michelin star in 2013. Itâ€™s never too early to recognize a culinary mastermind on the move. So, better not try to lock Christophe up in the cage of polite society: while his boundless talent has recently become a global talking point, he has already raised the stakes of the debate. Starting a long journey through the uncharted archeology of Belgian taste, focusing on ancient knowledge and habits through the lens of highly contemporary taste. An unprecedented linguistic odyssey.
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HENNE KIRKEBY KRO HENNE Big Paul, Big Guy. Far away from the madding crowd, in 2012, PC found at Henne Kirkeby Kro, in the most remote part of the western Danish countryside, the ideal setting and the peace of mind to give form to his take on tomorrowâ€™s cuisine. Manly, sharp, sensual, always playful, paying tribute to fire and the real art of cooking, please meet Paul, the one and only: the choice of chefs and the public. 2016 GELINAZ! -
MATHIEU ROSTAING TAYARD CAFÉ SILLON LYON He might look like a youngish Bon Iver and sport his famous Secretly Canadian lumberjack shirt, but never mind: 34 year-old Mathieu Rostaing-Tayard, Pierre Gagnaire’s prodigal son, is 100% Lyon’s most famous wonderkid (after monsieur Paul de Collonges). MAKE LYON GREAT AGAIN! Indeed, an instant success from day 1, Café Sillon is living proof of an opinionated, extremely risk-taking bistronomy, sharp in contrasts, soft on the edges. Hard-boiled, improvisational, almost non idiomatic – a carefully controlled match between unbalanced tension and release. Think of Radiohead’s Jonny Greenwood picking up the strings of his guitar. That’s a good start.
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GERT DE MANGELEER
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GERT DE MANGELEER
HERTOG JAN ZEDELGEM Letâ€™s put it this way: you are missing one of the real new up-and-coming Belgian experiments if you have never stopped and dined at Hertog Jan. Youâ€™ll spot there at Zedelgem the excessively goodlooking, triple-starred Gert de Mangeleer himself along with his most wonderful crowd (check out the lavish sommelier too, Joachim Boudens) in the most eloquent balance of refinement and naturalness. Gert produces breathtakingly beautiful dishes, of course as colorful as Flemish paintings, using modern, cutting edge techniques and the freshest vegetables, herbs and flowers grown at a nearby farm. Our idea of fun. 2016 GELINAZ! -
CLARE SMYTH RESTAURANT OPENING SOON LONDON A true Northern-Irish hero, Clare Smyth left her native island in 2005 to gain experience around the world and to join the ranks of the greatest: Alain Ducasse’s closest circle. A shy person she might seem, but deep, deep inside a real daredevil at heart she is. Who else than Clare could have gained the trust of Gordon Ramsay and his posse who appointed her Madame la patronne en chef aka the leading force of his eponymous starred restaurant? Fasten your seat and your belt: the best is yet to come. In just a few months, she’ll finally fulfill her life’s dream, opening her own London spot next spring. It’s gonna be super super hot.
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KRISTIAN BAUMANN RESTAURANT 108 COPENHAGEN Hail to Kristian Baumann! He might have been working in France, hanging around in Copenhagen at the best relais, namely Relae and – of course: what did you expect? – at Noma, it was only in early 2016, while his groundbreaking mentor was busy far, far away, hitting the Ozland outback, that Kristian set up the pop-up premises of a new Copenhagen landmark. But beware: 108 is not just a Noma spinoff. It’s more like the super inspired spot for a laid-back and highly focused, not-socasual Nordic cuisine. Expect the unexpectable: a deep meditation on the foraging and the grown, the sharp rawness from the land and the sea plus the indulgence of the sweetest, real cooking. Kristian says: “No limits except deliciousness”, and it’s à la carte only. Freedom is back! 2016 GELINAZ! -
MAGNUS EK OAXEN KROG STOCKHOLM Once upon a time, in a far, far-away millenium (that is: in 1994), skinny chef Magnus Ek and his beautiful life partner Agneta rented the Oaxen SkĂ¤rgĂĽrdskrog restaurant on the reclusive island of Oaxen near Stockholm. The couple found their way, unleashing the French knots of those days and providing, ten years before the Nordic Manifesto, the first insight on the new Scandinavian Cuisine still to come. A heavenly haven, Oaxen lasted on its immaculate spot for almost 20 years, before they found its new harbor in the Stockholm city center. The magic begins anew. At heart, Magnus is truly one of a kind. Magno Magnus indeed.
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LA CHASSAGNETTE ARLES Zipping back and forth for more than ten years between NY and Paris, Armand Arnal learned the ropes attending a most distinguished school, right at the center stage of Alain Ducasse’s agora. Ultimate veggie-buff, Armand’s greatest joy is picking the treasures of his beautiful organic garden, just feet away from his restaurant, La Chassagnette. A truly greenthumbed Michelin star chef (established: since 2008) he is also the culinary mastermind behind Maja Hofmann’s Luma Foundation, which recently opened in Arles. Sustainable respect. 2016 GELINAZ! -
CLAUDE BOSI CLAUDE BOSI AT BIBENDUM LONDON Forty-something Claude Bosi grew up as the bold Frenchman he is in the Lyon suburbs, naturally inheriting his family-run bistroâ€™s commitment to food, wine and all matters of good. Worldwide icon of the French Brain Drain, Bosi found in the UK his new adoptive country. Here, he came to terms with Englishness, revealing his legendary literary skills: spicing up every half sentence with two F... words (also thanks to the blast of his unique style of cooking). A prestigious new Londoner since he moved his first Hibiscus from Ludlow to the capital in 2007, in the future Bosi might even run for mayor, but thereâ€™s no chance the Queen will appoint him Sir Claude for his cocky food. Even if he teams up with Sir Terence Conran for the reopening of the legendary Bibendum restaurant (spring 2017).
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ROCCO FORTE HOTELS WORLDWIDE Fulvio Pierangeliniâ€™s unique style of cooking, in addition to the careful use of materials and ingredients in unrepeatable, understated ways, make him a fundamental figure, a point of no return in the history of the evolution of Italian cuisine. Suddenly, in the summer of 2008, at the height of his worldwide success, Fulvio unexpectedly and permanently closed his restaurant, Il Gambero Rosso. Today, he travels the world in self-exile as the esoteric spin doctor for the extra deluxe chain Rocco Forte Hotels. Past the frontiers, no border controls can contain him now. 2016 GELINAZ! -
PETTER NILSSON SPRITMUSEUM STOCKHOLM One day, when historians look back on the old revolutionary days of the French bistromania, two major figures will be spotted leading the crowd taking down the Bastille: Basque seditionary migrant Inaki Aizpitarte and Swedish-born free spirit Petter Nilsson. Upon arriving in France, Nilsson spent more than a decade spreading his LumiĂ¨re ideas in UzĂ¨s at Les Trois Salons, his philosophical enclave, and then at the legendary Parisian pop outpost, La Gazzetta. Three years ago he found his way back to his own old country, to run the Spritmuseum restaurant in Stockholm. The perfect spot to give voice to a blend of the coolest sophistication and an electrified and unrepentant Swedish peasant cuisine kick.
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a feast for the palate... CHOCOLATE SOUP FUNKY GOURMET - ATHENS
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