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WG MAGAZINE DECEMBER 2016

a feast for the palate...

ENRIQUE OLVERA

MEXICO’S GASTRONOMY

ANDREAS CAMINADA A CULINARY GENIUS www.wgmagazines.com

SØREN SELIN

PURE FLAVOR CONCEPT

PAOLO CASAGRANDE

GASTRONOMIC EXPERIENCE WG December 2016 -

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Editor Lifestyle Editor

Fabian deCastro Doug Singer

Culinary Editor

Corey Siegel, CEC®

Culinary Editor

Claudia Ferreres

Feature Editor Contributing Editor

Oilda Barreto Michael Hepworth

FJMdesign Photography Consultant Creative Design Studio Publisher

IZZY Publishing Pvt. Ltd.

‘ WOGOA FOUNDATION

Identifying underprivileged children with culinary ambitions...

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Cover Image Credit: Chef Enrique Olvera Baby Corn Photo ©Araceli Paz


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MAGAZINES

A special issue filled with flavors from around the world. We visit Swiss chef, Andreas Caminada, the youngest three-star chef in Europe who offers a unique culinary experience which stimulate every sense before moving over to Barcelona to meet with Paolo Casagrande at the three Michelin-starred Lasarte restaurant. This Italian chef brings his passion, depth of commitment and exceptional level of consistency to the table, where he Martin combines Berasategui’s signature dishes. To elevate our epicurean experience, we head off to Mexico to meet with Enrique Olvera of Pujol, who reinterpreting Mexico’s popular recipes. With a spring in our step, we will venture to the US to experience Emma Bengtsson’s creative interpretations of classic Scandinavian desserts at Aquavit, our next stop is San Francisco to meet with Matthew Accarrino at SPQR. The art of cooking all comes down to feeling with Niki Nakayama. Caitlin Mateo and John Besh treats us to a culinary flair before heading back to the best restaurant in Denmark with Søren Selin at AOC, this December, Søren Selin is the guest chef at Restaurant Ikarus in Hangar-7.

A Michelin trip to Italy with Alfredo Russo and his ancient culinary culture, Emanuele Mazzella who was fascinated by the perfumes of his father’s vegetable garden, Fabrizio Ferrari’s challenge to recover lost foods and flavors. Pasquale Palamaro researches new techniques and produce that represents better flavors and color of his region in Italy, Luigi Tramontano artfully reinterprets the renowned gastronomic tradition with his acclaimed culinary creativity. Curiosity, creativity and learning with Alberto Faccani, and our last Michelin stop with Luca Abbruzzino whose palate and taste buds gets use to the flavors of traditional cuisine. Sommelier Laura Pedrazzoli takes us to two wineries in Italy, which are both settled in the heart of Friuli Colli Orientali, near Cividale del Friuli – Bastianich and Moschioni… The Finest French Cuisine in Berlin with Roel Lintermans, the Finest French Pâtisserie Eddie Benghanem who presents his desserts with exotic flavors and surprising textures, very graphic and sleek before heading to meet with one of the highest-rated chefs in the Netherlands – Jacob-Jan Boerma. Still in the Netherlands we catch up with Sidney Schutte who takes us on a vibrant culinary journey.

Before heading over to Goa to Usher the New Year with love and magic at the Grand Hyatt Goa New Year’s Eve Garden of Dreams we stop over in Dubai and meet with Charles Boghos who has a passion for the finer things… Happy Holidays!

FdeCastro

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DECEMBER 2016

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MAGAZINES

CONTENTS 36

A Passion For Cuisine At Its Finest

54

Mexico’s Gastronomy

64

A Gastronomic Experience

74

Charles Boghos

84

Emma Bengtsson

94

Best Restaurant In Denmark

104 Finest French Cuisine 110 Alfredo Russo 120 Finest French Pâtisserie 124 Luca Abbruzzino 128 Contemporary And Progressive 132 Emauele Mazzella 138 Among The Highest-Rated Chefs 142 The Magic Of Friuli 148 Modern Italian And American Cuisine 158 Fabrizio Ferrari 166 Niki Nakayama 172 Caitlin Mateo 176 John Besh 184 Curiosity, Creativity And Learning 188 Luigi Tramontano 192 Pasquale Palamaro

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“Baby Corn with Chicatana Ants, Coffee and Chile Costeño Mayonnaise. A welcoming appetizer at Pujol. I first tasted hormigas chicatanas (ants) during a trip to Sierra Sur coffee plantation in Oaxaca, with chef Alex Ruiz, from Casa Oaxaca. I was mesmerized by their flavor, but above all, by the chance to eat something as exceptional as these flying insects that appear only during the first two June rainfalls in certain regions within Mexico. It made me realize that in traditional cooking you can also find new things and flavors that mean something. My visit to that farm sparked the creation of a dish that today plays an important role at Pujol.” “Traditionally served in the street as an afternoon botana with lemon, chile, mayonnaise and cheese. With our version we are willing to connect our guests with their memories and at the same time adding one of the most unusual and delicious things i’ve ever tried; the chicatana ants. This remake shows how I am always trying to mix tradition and my Mexican background with my own and contemporary memories and experiences.” Enrique Olvera Chef Enrique Olvera Photo ©Araceli Paz

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‘ WOGOA FOUNDATION

Identifying underprivileged children with culinary ambitions...

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

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

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Culinary Arts can give new life to children... THE YOUNGEST THREE-STAR CHEF OF EUROPE

ANDREAS CAMINADA

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SIGNS HIS CHEFS JACKET FOR WO’GOA FOUNDATION THANK YOU


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PAOLO CASAGRANDE SIGNS HIS CHEFS JACKET FOR WO’GOA FOUNDATION THANK YOU

WO’GOA WG December Foundation 2016 -

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Albert Adrià

Heinz Beck

Andreas Caminada

Ferràn Adrià

Thank you Chefs for your support to Massimo Bottura

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Carme Ruscalleda

Duane Keller

Matt Moran


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Andoni Luis Aduriz

Georgianna & Nikos

José Avillez

Martin Benn

WO’GOA Foundation Tae Hwan Ryu

Umberto Bombana

Francesco Apreda

Grant MacPherson

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ANDRES CAMINADA

A passion for cuisine at its finest

Andreas Caminada

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Swiss chef, Andreas Caminada is the youngest three-star chef in Europe. Caminada’s Swiss restaurant Schloss Schauenstein lies in the Swiss valley of Domleschg. Caminada offers a unique culinary experience, which revolves around clean flavors, bright colors and fresh ingredients, which stimulate every sense, each element plays its role and a feast on the palate. With just 300 inhabitants, Furstenau is the smallest town in the world. Its second biggest claim to fame is the fact that it is home to Schauenstein Castle Restaurant Hotel, which holds three Michelin stars and 19 Gault Millau points. Thanks to its ambitious head chef and proprietor, Andreas Caminada, both the town and castle today are world-famous. The castle opened its doors to guests for the first time on 5 December 2003. At the helm was Andreas Caminada, who had soon cooked his way to the top of the world’s culinary hierarchy. Since 2011, his restaurant has also held a place in the San Pellegrino list of The World’s 50 Best Restaurants.


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JOAN ROCA ANDRES CAMINADA

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LAMB BELLY SEABUCKETHORN AND PICKLED VEGETABLES


WG MAGAZINE

His passion, commitment and unbounded ambition are the ingredients of Andreas Caminada’s recipe for success. And recognition of his talent came in the form of three Michelin stars and 19 Gault Millau points. To cap it all, his Schauenstein Castle restaurant is one of the world’s top 50 and no longer a closely guarded secret among gourmets. Even as a boy, Andreas Caminada dreamt of being a chef, and today that childhood dream is a reality. He learned the basics of the trade at the Hotel Signina in Laax and honed his skills at up-market gourmet restaurants like the Hotel Walserhof in Klosters, the Restaurant Wiesengrund in Uetikon am See and the Restaurant Bareiss in Baiersbronn. He always knew exactly how his cooking would – and should – look: he wanted it to be an all-round experience for the guest, something that transcended mere cuisine. The obvious thing to do was to run his own show. WG December 2016 -

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ANDRES CAMINADA

The next thing was to find the right location. Caminada found the perfect place to realize his vision in magnificent Schauenstein Castle in Fürstenau, Switzerland, and in 2003 took over the leasehold. He set to work with a small, carefully selected team. Thanks to his untiring commitment and expertise, his endless passion and stamina, and the sheer delight in what he does for a living, he continuously raised the culinary benchmark. Points and stars quickly followed, together with national and international accolades. After receiving three Michelin stars and 19 GaultMillau points, Caminada decided to increase his staff. Today, Schauenstein Castle Restaurant Hotel has 35 employees. The castle, too, has gradually been renovated and enlarged. Today, the boutique hotel has three double rooms and three suites. Every individual element harmonizes with all the others: the rooms with their long history blend seamlessly with modern furnishings and fittings. Another attractive feature is a park with a small pool. The “Remisa”, a former coach house, has likewise been renovated and today is part of the overall experience that awaits guests at the Schauenstein Castle Restaurant Hotel.

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TRUFFEL SOUP EMULSION


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ANDRES CAMINADA

Creative individuals never seem to run out of areas in which to make their mark. Some years ago, Caminada and his friend Sandro Steingruber, likewise a Gault Millau-recognized chef, decided to set up a catering business.

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CHILLED CUCUMBER SOUP


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At about the same time, he founded “Caminada�, a magazine that provides a fitting showcase for his culinary aspirations. In this publication, which appears biannually, Andreas Caminada takes pleasure in revealing the sources of his inspiration and lets his readers into the secrets of how he combines his cuisine with other art forms to take them to new levels. He portrays artists from near and far. In order to develop his own creations, he gets to grips with the ideas and work of these artists. The process involves developing ideas, but having the courage to reject them and start all over again from scratch. Apart from the magazine, the accolade chef has his own product line and knife collection.

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ANDRES CAMINADA

A new project which Andres launched this year ‘Fundazium Uccelin’, a foundation aimed to help culinary and hospitality professionals develop their careers. It gives young cooks the opportunity to do their internship around the world or spend time working with professionals to excel with their careers. A unique foundation, one of its kind that gives young chefs an opportunity to get funding for their culinary studies.

Andreas Caminada prefers to work with rather simple and generally familiar ingredients, yet uses them in such exciting and different ways that his dishes never lack for anything... 44 - WG December 2016

Andres adds “We want to help these young chefs who are passionate and can’t afford to travel, Fundazium Uccelin is a non-profit foundation.” Andreas Caminada has a special relationship with his homeland. He loves the mountains and Nature in its unspoilt state. Here, he is able to find peace and recharge his batteries. His family is another source of strength and energy. And if Caminada is not spending his free time with his wife and son, it is because he is indulging his love of sport. He is a talented golfer. He also loves travel and discovering new cultures and exotic cuisines. The qualities that mark out Andreas Caminada are his dynamism and authenticity in all he does, together with a desire to achieve great things without losing sight of essentials.


WG MAGAZINE

ROHMILCH-BLAUBEEREN / RAW MILK BLUEBERRY

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ANDRES CAMINADA

WG Magazine Caminada…

speaks

with

Chef

Andreas

It’s interesting to learn how Chef’s find their passion for cooking and where they grew up. Chef Andreas Caminada tells us how he found his way in to the culinary world to become one of the most innovative, gifted Swiss chef and the most soughtafter Chef in the world! When I was 14 years old I decided to become a cook. So I learned the basics of the trade at the Hotel Signina in Laax. After that I spent some time in Vancouver, there I got to know the diversity of the kitchen. It was the diversity that was fascinating to me.

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GÄNSELEBER GOOSE LIVER


WG MAGAZINE

Taking Chef Caminada back when he finished his apprenticeship at Hotel Signina, he then went on to work at the finest kitchens in Germany and Switzerland – he tells us about the experiences‌ At each station I learned a lot about different culture, philosophy and cook-style. In addition to that there are three points what are very important to me: First to learn to cook the classical French cuisine. The second to understand the economical background from a restaurant, and last but not least I could gain experience to make different pastries. These three things helped me to understand how a restaurant is working and I am very happy that I could make these experiences.

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ANDRES CAMINADA

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MAKRELE


WG MAGAZINE

Chef Caminada’s cuisine is multifaceted, a talent for various preparations from a single ingredient. Whether it is crunchy, sweet, crisp, tart or bitter – each component fits intriguingly into the whole and stimulates the senses. An homage to the palate, a balance between flavours and aromas sparkles delightfully on the tongue… In one dish it is not necessary that you have all components of the flavour. It depends on the menu, which should be harmonic and pulsating. In my opinion the dramaturgy of the menu is essential for the balance between flavours and aromas. Chef Caminada describes his culinary philosophy, and he takse us through the process of creating a new dish… I love seasonal simple ingredients like carrots, lettuce, onions, kohlrabi, etc. It is important that the flavour and the product are always recognisable. With these ingredients it is my challenge to create new dishes over and over again. My aim is to surprise you with these basics elements in different ways. The ideal process of creating a new dish is a process that consists of many, sometimes unexpected, steps. It’s all very fragile, like a crisp. Sometimes it takes me several weeks to decide on how I want to make a new dish. But each dish should always have my own signature. Chef Caminada speaks about ingredients, ingredients that inspires him, his favourite ingredients and ingredients which he has not been able to master… We use mostly local products. When I can talk to the producer or the farmer on the field that is very inspiring for me. At this moment I love artichokes very much. To name a few of my favourite ingredients - onions, tomato, leeks, cucumber, sallow thorn, artichokes or kohlrabi. Chef Caminada adds “I almost gave up with the sallow thorn. I was not convinced how to use it correctly. I carry such things always with me. And suddenly I found a solution for my “sallow thorn-problem”. And now it is unimaginable not to use it, funny isn’t it?” WG December 2016 -

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ANDRES CAMINADA

Special cooking techniques and equipment Chef Caminada enjoys using… No, I don’t have. I have good basic instruments like a good slicing machine, oven, combo-steamer, pan, mixer, etc. Produce, Creativity or Technique… “For me the product and the creativity are the most important things. If you don’t have the right product, but a good idea (or vice versa) you can’t create a good dish. For me it is significant that you find your own character or identity for your dish.” “CAMINADA” a magazine which Chef Caminada founded and it showcases his culinary aspirations, he lets readers into the secrets of how he combines his cuisine with others art forms… We call it “Bookazine – CAMINADA DOCUMENTA” – it is a mixture of a cookbook and a magazine. With this Bookazine we are more flexible and dynamical. It is also a good tool for us to learn from other protagonists, which we present in the Bookazine.

“Eating shall be a journey involving all senses, leaving a lingering impression.” 50 - WG December 2016

The youngest chef in Europe to win three Michelin stars - in 2004 he won his first star, the second Michelin star in 2007 and in 2009 he become the youngest chef to win your third Michelin star… Of course each award was a wonderful feeling. My whole team and myself, we were really very proud of it. But you can’t rest on one’s laurels. You have to go forward and do your best everyday. With the third Michelin star we had introduce more reliable structures, so we could continue to become better and better again.


WG MAGAZINE

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ANDRES CAMINADA

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RHUBARB YOGHURT WHEY


WG MAGAZINE

Chef Caminada’s foundation “Fundaziun Uccelin” offers an opportunity to chefs to enhance their knowledge and skills… First, I want to give something back – I had so much luck and it is my natural attitude that I like to give something back to these talents to promote them. Uccelin’s specific goal is to provide Swiss and international service and chef talents with an opportunity to enhance their knowledge and skills by offering training in their respective crafts so that they can assume the role of ambassadors for the quality of Swiss fine dining cuisine and either take it to the global markets or represent it in Switzerland. Being a chef is perceived as a glamorous profession, Chef Caminada’s advice to chefs entering the kitchen for the first time… It is important that you never give up. To manage a good restaurant needs time and a good concept. If you find the right place to be, then you have to give all what you have got. And remember every time that you have to be a very good host for your guest. They have to feel that they are very welcome to your place.

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ENRIQUE OLVERA

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WG MAGAZINE

ENRIQUE OLVERA PHOTO ©ARACELI PAZ

Olvera’s culinary proposal has been defined over time based on an obsession for detail, subtle ingredient selection and flavor construction, as well as a dynamic of constant evolution and deep exploration of Mexico’s gastronomic potential. His unending curiosity has driven change and evergreater perfection in his work. Following a first phase reinterpreting Mexico’s popular recipes that brought him fame well beyond the nation’s borders - Olvera adopted a more personal focus in which he began to explore and create based on Mexico’s almost inexhaustible universe of ingredients, while never ceasing to experiment with both contemporary as well as millennia-old culinary technique, always deeply invested in bold and imaginative proposals. Enrique Olvera studied in New York at the Culinary Institute of America. Back in Mexico City in 2000, he opened Pujol, currently ranked number 17 on the San Pellegrino List of the World’s Fifty Best Restaurants. WG December 2016 -

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ENRIQUE OLVERA

In 2010, on the occasion of Pujol’s tenth anniversary, Olvera published UNO, in which he presented the history and philosophy behind his work, recounted a decade of experiences and reflected on the present and future of Mexican cuisine. At the end of the following year, he edited En la milpa, his second book. WG Magazine speaks with Enrique Olvera… Considered as one of the most sought after chefs in the world, but everyone starts somewhere – Chef Olvera tells us how you found your way into the culinary field… I started baking. I used to make cakes with my mom for birthdays. I remember how amazed I was about the transformation of ingredients, I still enjoy that process. I find it almost magical how a couple of eggs and flour can result into something as special as a cake. Also, seeing how happy people were among celebrations was the kick off of my passion for cooking. I realized that what i like the most is to make people happy, to be a good host, to have friends over and cook for them, to make them feel welcome. I think it is something very Mexican, our entire culture is about hospitality.

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CHICKEN SKIN ESCAMOLES MACADAMIA

CHICKEN CHILE ADOBO NOPAL ROMERITOS BLACK RADISH BEAN ONION ASH

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ENRIQUE OLVERA

JERKY TARTAR PRESERVED LEMON RADISH WATERCRESS CREOLE AVOCADO

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TACO DE BARBACOA


WG MAGAZINE

CHIA TOSTADA AVOCADO PUREE

Your cuisine is unique, based on detail, subtle ingredient selection and flavour construction, combined with the use of both contemporary and millennia old culinary techniques to create one-ofa-kind tastes. Chef Olvera tells us how he brings this balance on a plate and describes his culinary philosophy… You achieve certain balance by means of experience, maturity, evolution. To evolve for me is to incorporate tools into your life. Tools to communicate yourself better. Tools to be able to manage and put into practice what you’ve learned through books, travels, talking to people you admire, eating at other restaurants. “It has become very personal, free and fearless. There has to be a dialogue with the ingredients you are using and with the context that you are working on. The best food is the intelligent one and the best dishes are the ones to come” adds Chef Olvera WG December 2016 -

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ENRIQUE OLVERA

SALON PUJOL

Chef Olvera tells us how he selects his ingredients, his favourite ingredients and ingredients that he was not able to master and gave up…

Traditional and contemporary techniques combine to create one-of-a-kind tastes...

Temporality and quality above all. I have a current obsession with whole fish. I love the balance between the crispy skin and the tenderness of the flesh when grilled. It is something it might look very simple but it’s actually a lot complicated to bring off a perfect cooked fish. “My whole time favorite ingredients are lemon, herbs and chilies” says Chef Olvera and Emails. They are like weeds, you can’t ever get rid of them. Special cooking techniques behind Chef Olvera’s signature dishes and innovative cuisine… The Mole Madre might worth the mention. It encompasses concepts like feeding, understanding and caring which for me is what cooking is about. Cuisine doesn’t have to be innovative to be good. You just have to cook with love and give yourself to the process.

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WG MAGAZINE

MOLE MADRE MOLE NUEVO

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ENRIQUE OLVERA

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PULQUE AND GUAVA


WG MAGAZINE

In your book “UNO” you present the history and philosophy of your work, a decade of experiences and you reflect on the present and future of Mexican cuisine – Enrique Olvera tells us the inspiration writing this book and the future of Mexican cuisine… UNO is part of our past, the philosophy we had seven years ago; and Pujol is defined by change. We are not the same as when we wrote that book and we won’t be the same as now either in the future. However, it is good to have it as a deposition, to look at it from the present not with nostalgia but with perspective, as part of our history and evolution. Passion for cooking has resulted with restaurants in Mexico and New York, ranked 17 on the San Pellegrino World’s Fifty Best Restaurants, Chef of the Year, Chef of the Decade, numerous awards and accolades - Chef Olvera tells us what motivates him… No matter how many years I’ve been or will be in this business, I am sure that we can always make things better. Being a chef is perceived as a glamorous profession, Chef Olvera’s advice to chefs who are first entering the kitchen… Eat well, drink lots of water, get as much sleep as you can. Have fun, but not too much. WG December 2016 -

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PAOLO CASAGRANDE

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WG MAGAZINE

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

Paolo Casagrande creates an unforgettable gastronomic experience...

Paolo Casagrande worked with prominent chefs Alain Solivérès and then went on to work with the most influential was Martín Berasategui, with whom he opened the acclaimed M.B. restaurant in the RitzCarlton Abama in the Canary Islands. After overseeing the opening of the luxury Castadiva resort on Lake Como in Italy, Casagrande re-joined Berasategui in 2012 and became the chef de cuisine at the three Michelin-starred Lasarte restaurant in Barcelona. Along with a love of Meditteranean cuisine, the Italian chef brings his passion, depth of commitment and exceptional level of consistency to the table. At Lasarte, he combines Berasategui’s signature dishes, which vary according to the seasons and reflect the aromas and flavours of the region, with his own innovative classics created purposely for the restaurant in Barcelona. A believer in the importance of emotions in cooking, the Italian chef, who hails from a small town near Venice, also manages two restaurants in Hong Kong – Isono Eatery & Bar, a cocktail bar and kitchen with a casual concept serving Spanish specialities, and Vasco, a fine-dining restaurant in keeping with the Lasarte philosophy and with a marked Basque influence. WG December 2016 -

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PAOLO CASAGRANDE

WG Magazine catches up with Paolo Casagrande.. It’s interesting to learn how chefs find their passion for cooking and where they grew up. Chef Casagrande tell us how you found your way into the culinary field to become one of the most innovative, gifted and the most sought-after Chef in the world! My passion began when I was a child sitting around a table, where my big family was together eating and having a good time together and talking about everything. It was my curiosity about what was cooked inside the pots of my home which led me to start cooking and enjoy by this way.

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RODABALLO SALVAJE A LA BRASA CON SALTEADO DE FRUTOS DE MAR Y CURRY VERDE

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PAOLO CASAGRANDE

SALA LASARTE RESTAURANT

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BODEGA LASARTE RESTAURANT


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MARTÍN BERASATEGUI AND PAOLO CASGRANDE

With his characteristic passion, Paolo Casagrande combines Martín Berasategui’s signature classics with innovative dishes specially created for Lasarte. His career has been characterised by his depth of commitment, consistency and considerable hard work...

Chef Casagrande’s cuisine is with a lot of passion, his love for Mediterranean cuisine and a combination of Martin Berasategui’s signature classics with innovative dishes - creating a composition of flavours which is complex and modest yet impeccably balanced, and getting more out of the food and flavours… We are privileged that Barcelona enjoys an impressive shopping basket: vegetables, meats, seafood and fish, cheeses... Catalonia has everything that a chef can need to make his guests happy. Both Martin and I always say that we have a privilege of cooking on this territory. WG December 2016 -

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PAOLO CASAGRANDE

We take Chef Casagrande back when he worked with Alain Solivérès and then working for over a decade with Martín Berasategui – first opening MB at the Ritz Carlton in Abama and as Chef de Cuisine at Lasarte – he tells us about the experience… Between Alain and Martin there are many similarities and I had the great opportunity and luck to meet them, train and grow myself with the two great men of the kitchen and also on a human level.

LASARTE RESTAURANT

Both are great mentors and they have taught me the importance of respecting a product and the taste in the kitchen. It is a very hard job that requires a lot of sacrifice but also is very beautiful and emotionally rewarded. They are people that after so many years burning their fingers are still the first to set the example and enjoy their profession.

Our main purpose is to create an unforgettable gastronomic experience... comme il faut.

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Chef Casagrande philosophy…

describes

his

culinary

The creativity in our kitchen is up to date. We take ideas, source of inspiration from the products, the seasons, the color climatology, and the simplest thing is that every day we are trying to improve what we are doing. Our creativity is the non-conformism of not stopping quiet.


WG MAGAZINE

GAMBA ROJA TEMPLADA SOBRE UN FONDO MARINO, HINOJO Y EMULSIÓN DE SU CORAL

MINI CANELON DE RABO, TORTELLINI Y TRUFA NEGRA

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PAOLO CASAGRANDE

CACAO, AJO NEGRO FERMENTADO, FRAMBUESA Y AZÚCAR MOSCOVADO

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CREMA HELADA DE MANDARINA CON MARIA LUISA, GELÉE DE NARANJA Y PERLAS DE LIMÓN


WG MAGAZINE

MESA DEL CHEF LASARTE

Achieving our third Michelin star was a source of great pride, but where we really strive to shine is in the restaurant’s dining room, and there is no better reward for us than seeing our guests dazzle us with their smiles of pleasure when asked if they enjoyed their meal...

Chef Casagrande’s obsessions is the freshness of ingredients. Inspired over the years with constantly adding citrus and spice to his creations. It allows him to give freshness to the menus and enhance, endure and contrast the flavors of the dishes. Three Michelin stars, with numerous awards and accolades, and passion for cooking - Chef Casagrande tells us what motivates him… My motivation is very simple to understand: my profession is my passion as well. This is the best that can happen; but also is the people who believe in us and the team that surrounds us and make this journey possible. Being a chef is perceived as a glamorous profession, Chef Casagrande’s advice to chefs entering the kitchen for the first time… Being a chef is a very nice but making people happy in your kitchen is an incredible satisfaction. It is very important to learn and train yourself and obviously be curious, for that you require a lot of effort but then you will appreciate the satisfaction. WG December 2016 -

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CHARLES BOGHOS

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WG MAGAZINE

CEO and Founder of Chez Charles, Charles Boghos, born in Greece, of Lebanese origin, always had a passion for the finer things in life eternally in pursuit for the best quality out there.

CHARLES BOGHOS PHOTO Š OMAR FRANGIEH

Chez Charles is the brainchild of Boghos passion. His culinary creativity and deep understanding of the need for fresh, organic ingredients allowed him to place quality above all when opening his exclusive catering company. He sought to source the produce from the finest global locations in order to bring the best of the best to Dubai. His extensive marketing and advertising background provided a comprehensive understanding of the regional market and consumer demands. He began his career with BBDO Advertising Agency in Lebanon, and moved onto become Middle East Brand and Business Development Manager for British American Tobacco.

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CHARLES BOGHOS

“My passion was always about the ingredients – everything that comes out of the soil” 76 - WG December 2016


WG MAGAZINE

He left his career in marketing to fuel this passion, and find a way to bring the missing importance of fresh produce to Dubai. Charles spent over 8 months prepping, researching quality produce and where to source it from and how to bring these ‘authentic flavors’ to Dubai. He worked alongside Michelin star chefs to understand the flow of the kitchen, the art of culinary presentation and the true DNA of good food: fresh ingredients. He began his journey with ‘The Gourmet Store’ with only 2 employees in a warehouse but the reputation and quality of the food soon spread like wild fire throughout the city, so he launched the Catering Services, as Chez Charles created a new bench mark for catering within the region. After the success of Chez Charles, he moved his thriving culinary company to Business Bay where he recruited another 50 employees, including a handful of Michelin Star chefs and his kitchen received the prestigious and rare A grade from the Dubai municipality.

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CHARLES BOGHOS

Charles’ culinary creativity and deep understanding of the need for fresh, organic ingredients allowed him to place quality above all when opening his exclusive catering company...

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Charles adds “I went to Paris and check out the produce that they sell and we even tied up with local vendors for supply. We are talking about 5 years ago. Family and friends started to come over and they were surprised with the taste of the food and ask about from where we got the ingredients saying that the flavour is so good. The story of each ingredient basically. Then they started ordering and it came to a point that I have to deliver food twice a week to them. At this time my business sense and my love for food has lead me to come up with a plan to launch a gourmet online store which I think is the first in the Middle East. I also started to take up private chef opportunities as an extra service. Our first event was a barbeque, lamb on a spit roll which is a very old school, slow cooked on a fire wood. From there on I would say that’s the start of our full fledged catering operation which was according to the plan.”


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CHARLES BOGHOS

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“You don’t have to be creative to do good food but you cannot do good food without good produce the same applies with technique. You cannot do good food without a technique” Alongside Chez Charles, he also founded Recom, a boutique marketing agency that was created to support Chez Charles and ended up catapulting to success having an impressive portfolio of F&B Clients that he manages. However his true passion lies behind the door of Chez Charles. His successful catering business has reached new heights this year, with its rapid expansion within the region, extending the catering services to Abu Dhabi, an exclusive dining experience outlet in Dubai Design District and the launch of an ecommerce catering element ‘The Deli’ bringing residents of Dubai high-end and high-quality dining to their doorstep. Since the inception of Chez Charles, it has continued to give a new face to what it truly means to be gourmet, remaining rooted in bringing great food to great people.

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CHARLES BOGHOS

What makes Chez Charles different to other catering services? It has different angles, one is from the guest or customer side which I think I learned from my marketing background, I believe in experiences. There is no such thing as buying a service or a product. What Chez Charles offers is a full–fledged service, you are not buying only the food, you are buying the food, mood, quality, the pleasure, the people, and the setup, so everything we do is different. From a guest point of view what they are paying for is the experience. I think you can’t get a Michelin Star chef behind a firewood oven and make you pizza. From a business perspective it’s actually the same but I am on it for the long run. I care the most about building the brand, revenue is the last thing I can think of and money will come later. When you build a brand, it takes you to an international level rather than looking at margins, where you make it but cut corners.

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WG MAGAZINE

Chez Charles is all about the purity of ingredients with a French know how and a Mediterranean approach… Charles adds “It’s French cuisine with a Mediterranean touch. It takes a lot of sleepless nights, you have to stay focus on your vision, trust your team and make sure that you have the right people with the right skills. Never compromise on skills to make a lot of gains, it will never help you. The cuisine that we have is honest and authentic, it can be traditional or it could be modern dishes but it is based on authenticity, with quality ingredients. When you have good ingredients 80% of the job is done.”

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EMMA BENGTSSON

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WG MAGAZINE

EMMA BENGTSSON PHOTO © SIGNE BIRCK

Emma Bengtsson grew up in a small town on the west coast of Sweden and became interested in the culinary arts at a very young age, thanks to her grandmother, who was an avid home cook. The baking and cooking of Bengtsson’s youth grew into professional aspirations when she enrolled in Stockholm’s Hotel and Restaurant School, where she trained in every restaurant role, from savory and pastry to waiting tables and hostessing. It was while working at Edsbacka Krog - the only Michelin two-star restaurant in Sweden at that time - where she discovered her love specifically for pastry, and worked there for four years. She then took a position at Restaurant Prinsen, one of Stockholm’s oldest and busiest bistros. From there Bengtsson joined Operakällaren, the awardwinning historical restaurant located in Stockholm’s Opera House, where she remained for nearly five years. WG December 2016 -

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EMMA BENGTSSON

Former Aquavit Executive Chef Marcus Jernmark recruited Bengtsson in 2010 to join the restaurant as Pastry Chef. Bengtsson quickly became known for her creative interpretations of classic Scandinavian desserts. In addition, Bengtsson has established the bread program at Aquavit, a craft she has always been fascinated with. Her adaptation of the everpopular rye bread, a moist, dense, seeded dough enveloped in butter, is presented to every diner. Crisp, flat breads with traditional cumin and anise seasoning additionally dress plates. Primarily working with ingredients native to the Nordic countries: luscious dairy and bushels of berries. Bengtsson’s style was reflective of the region’s penchant for local products, progressive techniques, and continuing traditions; and it was well received, as Aquavit was recognized with one star in the Michelin Guide New York City in 2013 and 2014.

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ALASKAN KING CRAB POTATO TARTELETTE, PURPLE POTATO PUREE, THOMCORD GRAPE

CUCUMBERS, DUCK BREAST, NASTURTIUM, LOVAGE

CAVIAR, SWEDISH PANCAKE, ELDERBERRIES, SOUR CREAM SNOW

FOIE GRAS ICE CREAM, BLACKBERRIES, BIRCH SYRUP AND DANISH RYE

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EMMA BENGTSSON

HOUSEMADE GOAT CHEESE, LEMON THYME, PINE, APRICOTS

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VEAL SWEETBREADS, LOVAGE, FRESH CHEESE, COLLARD GREEN

RASPBERRY, BLACK GARLIC, TARRAGON, MARKET HERBS

RED SNAPPER, HAY ASH POTATOES, BROWN BUTTER HOLLANDAISE, SPRING ONION


WG MAGAZINE

Håkan Swahn, the owner of Aquavit, saw talent and fresh perspective in Chef Bengtsson’s skillset and offered her the role of Executive Chef in spring 2014. Initially she didn’t want the job, since it was a big kitchen and coming from a position of creating a lunch and dinner menu of four dishes and now that four turned to forty dishes every night. Making a gradual transition of running the restaurant for the first six weeks until a new head chef would come along. She realized that she could do it, the job was hard, a couple of months without much sleep…, and since then has injected the critically acclaimed menu with her personal style and experience. Less than a year as executive chef, Bengtsson’s work garnered a second Michelin Star for Aquavit, making her the second female chef in the U.S. to run a two-star kitchen and the first ever Swedish female chef to do so. In 1987, Restaurant Aquavit opened to immediate success in midtown Manhattan, near three decades later, Aquavit continues to be one of New York’s most popular and highly esteemed dining destinations. WG December 2016 -

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EMMA BENGTSSON

GRILLED ICE CREAM, PEACH, HAZELNUT MERINGUE

A pioneer on the American dining scene, Aquavit remains the only world-class modern Nordic restaurant in the US. Aquavit was also the first restaurant in New York to house two concepts under one roof: a casual bistro serving hearty, simple fare and a formal dining room offering refined, modern Nordic cuisine. This structure was inspired by the famous Stockholm restaurant, Operakällaren, whose legendary owner, Tore Wretman, was one of Aquavit’s original partners. Just as Nordic cuisine sees changes and trends, so does Aquavit’s menu. Aquavit’s offerings are built on the cornerstones of Sweden’s 500-yearold culinary tradition. The country is surrounded by water, providing an abundance of seafood, and the land is covered by forests rich in game, berries, mushrooms and other wild foods. Short seasons inspired the custom of pickling and preserving; and the signature Nordic flavor profile is a balance between sweet and salt.

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ARCTIC CHAR, SALT BAKED BEETS, MUSTARD, SEAFOOD BROTH

The restaurant serves a wide selection of its namesake spirit, including its own brand, Aquavit New York White Cranberry, and several houseinfused flavors such as anise-caraway-fennel and horseradish.


WG MAGAZINE

SALMON, SMOKED MAYONNAISE, PEACH, MARKET VEGETABLES

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EMMA BENGTSSON

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ARCTIC BIRDS NEST


WG MAGAZINE

After 17 years in its original space, Aquavit relocated in 2005 one block north to 65 East 55th Street. Conceptualized by Owen & Mandolfo (New York) and Arkitema (Copenhagen) to reflect Swahn’s vision, the rooms feature the best of mid-century Scandinavian design that salutes famous designers Arne Jacobsen, Paul Kjaerholm and Verner Panton. The sleek Bar & Lounge feature walnut floors, a long black marble bar top and a curved ash wood ceiling. In October 2011 the dining room moved to where the front bistro once was. The space was redesigned and now has rich European oak floors, giving the space a warm and rustic feel. The décor integrates traditional and contemporary Nordic elements, combining clean lines and natural textures. Two private dining rooms, Linné Salon and Nobel Room, accommodate up to 100 guests for luncheons, business meetings, dinners, and elegant entertaining. Bengtsson is an avid dancer of bachata, a form of Latin American dance originating in the Dominican Republic, and participates in international summits and competitions. As the daughter of two parents who were in the military, Bengtsson also likes to practice her marksmanship at non-culinary firing ranges. WG December 2016 -

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SØREN SELIN

SØREN SELIN

Elegance that comes from the cellar Text Hangar-7 Photo © Helge Kirchberger / Red Bull Hangar-7

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SØREN SELIN

ECKART WITZIGMANN IN RESTAURANT IKARUS KITCHEN

If you want to experience one of the upward climbers of the Nordic culinary scene, you must first go down a few steps. This is because the AOC restaurant in central Copenhagen welcomes its guests into a 17th century wine cellar, in which head chef Søren Selin wows them with his fine New Nordic Cuisine, which earned him his second Michelin star in 2015. “In all things of nature there is something of the marvelous”: this quote from the Greek philosopher, Aristotle, also represents the guiding principle of AOC. The philosophy of the restaurant is deeply rooted in nature and the region, from which Søren Selin and his team select the best products and then put a great deal of effort into processing them in line with his “pure flavour concept”. The top priorities of this are the respect for nature and the ingredients coupled with a modern approach and the use of innovative technologies. Selin took up his post as head chef in the kitchen at AOC in 2013. His vast amounts of previous experience working at the Parisian Michelin-starred restaurants Le Relais Louis XIII and Jules Verne as well as at Alberto K in Copenhagen, where he also spent four years working as the Executive Chef for all of the culinary establishments within the classy Hotel Royal, make him the perfect successor to Ronny Emborg, who had already cooked his way to a Michelin star for AOC by this time.

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PUMPKIN, PARSLEY, SEA BUCKTHORN

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SØREN SELIN

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SCALLOP, FERMENTED ASPARAGUS


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“I’m fully aware that AOC is already amongst the absolute top restaurants in Denmark”, says Selin, “however it is my clear aim to elevate the restaurant to an even higher level”. An ambitious plan that he looks likely to achieve in an impressive manner: in 2015, AOC was awarded its second star in the Michelin Guide, making it one of only three restaurants in Denmark to have achieved this honour, putting it on a par with René Redzepi’s Noma and Rasmus Kofoed’s Geranium. WG December 2016 -

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SØREN SELIN

SØREN SELIN IN RESTAURANT IKARUS KITCHEN

Søren Selin is constantly striving to stimulate as many senses as possible with his dishes. This involves placing the flavours, appearance, colours and odours at the forefront of the taste sensation. To achieve this, he uses only fresh Nordic products from the land and the sea, the subtle and elegant flavours of which are paired together in perfect harmony with classic and natural wines selected from all over the world by sommelier and AOC owner, Christian Aarø. The guests can choose to experience this exciting interplay of food and wine through either a seven course or a ten course menu. During the week, AOC also offers a five course menu. These comprise iconic dishes that more than deliver on the promise of a complete work of art for the senses. “I place a great deal of importance on the presentation of my dishes”, explains Selin. “As far as I’m concerned, a dish shouldn’t just be delicious, it should also be beautiful and surprising. A perfectly presented dish tastes better, as it stimulates the guests’ senses”.

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QUAIL, CORE, APPLE, SORREL

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SØREN SELIN

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BLUE LOBSTER, FLOWERS


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SØREN SELIN IN RESTAURANT IKARUS KITCHEN

This is evidenced by the creation that includes plums, red beetroot and liquorice – the contrast between fiery red and noble black, served on a matching plate, is not just delicious, it is also presented like a true masterpiece. Or how about the chargrilled Jerusalem artichoke with roasted hazelnuts that impresses with its salted caramel crust and exciting smoky notes.

SØREN SELIN AND MARTIN KLEIN

A critic wrote the following about AOC: “This restaurant is leading New Nordic Cuisine from punk to aristocracy”, and in doing so really hit the nail on the head when it comes to identifying what it is that makes this Copenhagen wine cellar one of the most promising venues for international haute cuisine: the respectful way in which the products are handled, the quiet modesty of the service staff, the earnestness with which the subject of food is broached here and of course the stringent standards that Søren Selin and Christian Aarø set for themselves and their team. In December 2016, Søren Selin will be appearing as a guest chef at Restaurant Ikarus in Hangar-7. SØREN SELIN IN RESTAURANT IKARUS KITCHEN

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ROEL LINTERMANS

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ROEL LINTERMANS Finest French Cuisine

Since Roel Lintermans’ arrival for the opening of the Waldorf Astoria Berlin, the city’s restaurant scene has been enhanced by the addition of an internationally recognized star chef. From the beginning, Roel Lintermans has had full charge of the kitchen as Executive Chef of “LES SOLISTES” while Chef and patron Pierre Gagnaire carries the sole responsibility for the culinary concept and menu composition. The teamwork of the Frenchman Gagnaire and the Belgian Lintermans was proven successful in London from 2008 to 2012, where Roel Lintermans acted as Executive Chef of Gagnaire’s Michelin-starred restaurant “Sketch“. In November 2013, just one year after the opening, “LES SOLISTES” was awarded its first Michelin star and 16 Gault Millau points. In 2014, the gourmet restaurant received 17 Gault Millau points. Lintermans, who was voted ‘Berlin Master Chef 2014’, commented: “This award is a great honor for the entire restaurant team and a compliment on our daily work!” Lintermans’ team members were specially trained in Gagnaire’s three-star Paris restaurant for the predominantly French cuisine being served in “LES SOLISTES”. WG December 2016 -

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ROEL LINTERMANS

ROEL LINTERMANS AND PIERRE GAGNAIRE

Following four years of training at the Belgian hotel school Saint Joseph in Geel, Roel Lintermans moved to Paris, the indisputable culinary capital of Europe. As a successful graduate of the prestigious Parisian Ferrandi cooking school “École Supérieure de Cuisine Française” (ESCF) in 1998, he gained his first practical experience in various renowned restaurants, including the famous three-star restaurant “Alain Ducasse”. Several career steps in France followed, among them as Chef de Partie at the starred restaurant of the Parisian Hotel Vernet and as Executive Chef of various fine dining establishments in Switzerland, where he worked for a total of eight years. The successful collaboration that began in 2008 at Sketch is now being set forth in the new surroundings of Berlin. “With Roel Lintermans, we have the persona and skills of an outstanding chef. His expertise in the haute cuisine and in the collaboration with Pierre Gagnaire has been proven over a period of many years. “The elegance and standard of the creations produced by the restaurant team are in keeping with that of a Waldorf Astoria hotel”, says General Manager Gregor Andréewitch.

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ROEL LINTERMANS

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The Waldorf Astoria Berlin has a variety of culinary outlets to tantalize the palates of guests and visitors. In addition to the restaurant “LES SOLISTES” by Pierre Gagnaire, the ROCA serves a diverse menu, ranging from all-day breakfast to patisserie, local specialties. The Lang Bar, named after the renowned German movie director Fritz Lang, and the traditional Waldorf Astoria lobby bar Peacock Alley, complete the offer. Since its opening in December 2012, the Waldorf Astoria Berlin continues to set new standards in the German capital and nation. The luxury hotel with 232 rooms and suites is located in a spectacular new skyscraper in Berlin’s City West called the Zoofenster, directly next to the Kaiser Wilhelm Memorial Church and the famous shopping boulevard Kurfürstendamm. The modern Art Deco style hotel occupies the first 15 floors as well as the 22nd to 31st floor of the natural stone and glass structure. In addition to “LES SOLISTES” by Pierre Gagnaire, a further highlight of the Waldorf Astoria Berlin is the Guerlain Spa, the first in Germany. As the highest suite in Berlin, the exclusive Presidential Suite provides an impressive view of the city’s skyline. WG December 2016 -

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ALFREDO RUSSO

Alfredo Russo

Born in Turin, into a home where importance was placed on good food. In a place where there is no sincerer love than the love for food, Alfredo Russo’s approach has its roots in an ancient culinary culture. His curiosity sold on the nature of Italy’s unbeatable home cooking; at 13, Alfredo Russo found his passion for cuisine and he went to help out in the kitchens of local restaurants before deciding to enter catering college at fifteen. Having completed his studies, from 1988-1990, and later his apprenticeship at different Piedmont’s Michelin starred restaurants. His adventure into the world and feeling the benefits of training, with a touch of enthusiastic self-confidence, at 22, Alfredo opened Dolce Stil Novo. Three years resolute work earned him his Michelin star and less than 12 months later he met the criteria to enter Jeunes Restaurateurs d’Europe. In 2004, the leading Italian culinary guide “L’Espresso” awarded Alfredo the title “Italy’s best young chef” thanks to the unquestionable culinary excellence at his restaurant “Dolce Stil Novo”.

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ALFREDO RUSSO

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Alfredo’s acclaimed kitchen and personal style has also led to collaboration (2004-2008) with the Gran Hotel et de Milan. Heading the Hotel’s culinary-art direction means he develops and coordinates all aspects relating to food services within the Hotel and “Don Carlos”, its in house gourmet restaurant. While Dolce Stil Novo remains Alfredo’s “anteprima, semiotic laboratory”, at Don Carlos he chose to serve Lombardy specialties elaborated in his forever primo style. Other dishes included can and will only be found there. Alfredo has collaborated with Costa Crociere, Eurofly Service and Cristal Cruises to organize “Dolce Stil Novo” themed nights. He took care of the opening night of the Salone del Libro and the inauguration of the Artissima 2005. Alfredo continuously challenges rituals and predominant habits, behaviors and conditions of the Italians & human culture in general. Russo’s cuisine is of an enjoyable master gourmand embracing life. An energetic cuisine, spontaneous, effervescent, full with vitality. A cuisine that is made for people. Fulfilling will and need for enjoyment, curiosity, fun, laugh, stimulation and enrichment in unforeseen ways. Pure taste, sever choices without comprises, minimal careful elaboration and pluralsensorial experience. A personal creative process that is inspired from the quotidian life, from the real world. A sensitive performer that is continuously observing, listening, absorbing, with a critical eye without losing one’s identity. Free experimenting and elaborating a mix of various Italians cuisines and tastes, constructing a personal creation that is a co-existence of identities. The only possible model of contemporaneity. WG December 2016 -

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ALFREDO RUSSO

His ambition to widen the understanding and appreciation of the essence of quality in Italian food, in virtue of a new approach. A straightforward, outspoken, and loves to play. His cooking is semiotic, a linguistic game, it’s hide & seek. Distinctive, distinguishing, individualistic, original, particular, personal, representative, pure, elegant, smiling… The new Italian Style - “Simple things are hard to do …” Emotions and sensations, skill and extra ordinary expertise led to the development of a cooking language that is rich, amusing, elegant and very personal. An ancient culinary cooking tradition that has been carried out, continuously evolving, until today. A culture predominant by districts, united under the Italian nation, a mix of origin and identities that keep on charging the Italian culture with energy and meaning. Insightful and sensitive, Alfredo Russo conveys through his cuisine a new way to look at the world, an ironic eye has viewed and absorbed its surrounding. With his perception Alfredo Russo has developed a cutting edge cuisine where tradition is prized and shaped in a surprising manner. No compromises made in the use of the finest products and taste mastery.

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ALFREDO RUSSO

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Pasta in Bianco, for example, the most common home cooking recipe, which general referees to White as “clean”, with no sauce. Boring. Poor. Pasta without any added ingredient that colors it. For the children, for the ill. It has an unpleasant appeal. Here, as Alfredo Russo’s reveals, the poor “Pasta in Bianco” becomes to be a festive celebration of tastes. The color remains, white in different shades, while the taste is rich & exciting. Rich egg pasta layers embracing a smooth parmesan delight. Absolute purity of maximal taste, in minimalist effort. Thrilling paradoxical plate. This wit and ironic view is a comprehensive part at Alfredo’s cooking language. The first restaurant inside a royal residence (an honor not even Versailles, Caserta, or St. Petersburg can lay claim to) - in a site brimming with history and memories of the past. In the Venaria, Dolce Stil Novo will be restored to its original splendor after two centuries of neglect. It will return to its function as an ideal meeting place for culture and the art of fine dining. It will be a place designated for hospitality and will welcome visitors of the shows and exhibitions as well as other guests. WG December 2016 -

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ALFREDO RUSSO

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The spaces are also completely new and renovated, with two grand dining rooms seating up to sixty guests. All the seats face the terrace of the Belvedere at the top of the Torrione Est and its Pavilion, affording breathtaking bird’s eye views of the entire Savoy residence and the spectacular grounds. In 2011 The American Academy of Hospitality Sciences has awarded Alfredo Russo and the Dolce Stil Novo Restaurant with the International Five Star Diamond Award. In 2013 the Italian Touring Club has declared Alfredo one of finest Italian chefs, Dolce Stil Novo restaurant is part of the “Olimpo della ristorazione” list. In April 2014, the culinary master chef Alfredo Russo brought his highly renowned cuisine to the shores of Dubai Creek, with Sheraton Dubai Creek Hotel & Towers, where he creates the menu for its then signature restaurant, now named Vivaldi by Alfredo Russo. Vivaldi, which has long been considered one of Dubai’s best Italian restaurants since it opened in 2000, in tandem with the re-opening of the hotel - delivering its renowned combination of authentic pan-Italian cuisine. The restaurant is a gourmet, casual traditional trattoria and has a trendy lounge menu that is available all day, with signature dishes and beverages across all menus. WG December 2016 -

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EDDIE BENGHANEM

Finest French Pâtisserie

EDDIE BENGHANEM

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Growing up in the Paris region and with his parents’ restaurant as the perfect training ground, everything was in place for Eddie Benghanem to become one of the world’s finest chef pâtissiers. He still recalls the first real dessert he ate: a chocolate-filled cream puff pastry at the age of six. His schooling in the field was followed by work experience in various areas, beginning with the basics of petit fours and French pastries. In 1991, he completed military service in the French Armed Forces, during which time he was responsible for the desserts for the Officers’ Mess. The Frenchman went on to complete his education and learn all about the ‘art of sugar’. He won prizes in several competitions and created beautiful desserts for weddings, banquets and other events before earning the position of pastry chef at Les Berges de la Seine restaurant in Choisy-le-Roi.


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EDDIE BENGHANEM

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Eddie Benghanem presents his desserts with exotic flavors and surprising textures, very graphic and sleek. He combines these gourmet flavors which he works in agreements with delicacy… In 2015 Eddie Benghanem received the “Best Dessert” Prize of Lebey de la Gastronomie

First as commis and then as sous chef pâtissier, responsible for plating the desserts and preparing the dessert trolley, Benghanem worked at the iconic Hôtel Ritz Paris, Hôtel Crillon and the Four Seasons Hotel George V before rejoining the Ritz as pastry chef. In 2008, he became the pastry chef of the Trianon Palace Versailles, a Waldorf Astoria Hotel. His passion for the art of patisserie and his unmatched skill can be seen in beautiful creations presented at Gordon Ramsay au Trianon. At La Veranda, the stylish restaurant by the same internationally acclaimed chef, the grand chef pâtissier invites guests to rediscover classic desserts in all their simplicity, among which are the signature dishes ‘comme je l’aime’ chocolate mousse and the ‘à la minute’ tiramisu. WG December 2016 -

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LUCA ABBRUZZINO

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Born in Crotone, Luca spent most of his childhood in Andali, a small mountain village of presila Catanzarese, where he learnt to love the genuine and traditional things of his land, Calabria. His palate and taste buds gets use to the flavors of traditional cuisine and follows the admiration his father Antonio. Finishing his studies, Luca started working in the family restaurant where he started to familiarize himself and finding his way around the kitchen. His passion encouraged him to travel, taking him in search of new flavors, new tastes and inspirations. Gaining experience in prestigious kitchens - Gennaro Esposito La Torre del Saracino in Vico Equense, Enrico Crippa at Ristorante Piazza Duomo Alba, Mauro Uliassi in Senigallia, Piergiorgio Parini, and Jean Francoise Piege in Paris.


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LUCA ABBRUZZINO

LINGUINE, COZZE, CAROTE E MANDORLE

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SGOMBRO, MOZZARELLA DI BUFALA E CETRIOLI


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Upon his return to Italy, Luca took over the family restaurant and put into practice everything that he acquired from these various experiences. His cuisine is “pure intuition” of taste but also the technique and knowledge of produce used. Accompanied by passion, sacrifice and the concept of “Tradition Calabra and creative genius”. The inspiration of his dishes is the fruit of scenes of everyday life and tastes of once, revisited in modern unexpected combinations. Here for some years now manages the kitchen, and the awards not slow to arrive where only five years from the opening of the restaurant il 05/11/2013 arrives the prestigious recognition of Michelin star. 2016 the Espresso guide rewards him as a young man of the year. Its cuisine is pure intuition but also taste and awareness both of the art that the raw materials used, accompanied by passion, sacrifice and a beautiful hard head, by calabrese truthful.

TONNO, POMODORO E FRESA

The inspiration of its dishes is the fruit of scenes of everyday life and tastes of once, revisited in modern unexpected combinations. The concept of “Tradition Calabra and creative genius” is the leitmotif of paper , that Luca updates and revolutionize with the evolution of the market and of the seasons. In 2013, Luca was awarded a Michelin Star and in 2016 Espresso guide named a sthe chef of the year. Today his dream is not to become a great chef, but never stop to grow and learn... WG December 2016 -

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SIDNEY SCHUTTE

Contemporary And Progressive...

SIDNEY SCHUTTE

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Discovering his passion for food and the art of cooking at a young age, during a summer job at a restaurant. At 17 years old, Sidney left his hometown in the province of Zeeland for ZuidLimburg in the south of The Netherlands, driven by his ambition to become a chef. His training was extensive, and Sidney had the opportunity to gain experience from a wide variety of prominent restaurants such as Restaurant De Bloasbalg and De Librije in Zwolle. He learnt the true meaning of “passion” and “drive” from Roger Souvereyns, the renowned chef of the restaurant De Scholteshof in Stevoort, Belgium. In 1999, at the age of 22, Jonnie Boer, acclaimed chef and owner of restaurant De Librije in Zwolle, summoned Sidney as his sous-chef. That same year, De Librije was awarded with a second Michelin star. Only three years later and with Sidney’s support, De Librije earned its third coveted Michelin star. As Executive Chef, Sidney contributed distinctively to the creative process and development of new dishes. During his ten years at the restaurant, Sidney Schutte significantly contributed to the international fame of De Librije, the restaurant that put The Netherlands on the map as a culinary destination, and expanded with a hotel and second restaurant, Librije’s Zusje. Meanwhile, Sidney was acknowledged as “SVH Meesterkok”, the highest recognition that a chef can achieve in The Netherlands.


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SIDNEY SCHUTTE

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ABALONE BEECH MUSHROOM


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Distinctive. Contemporary. Ingredients from around the world blended with the finest produce from local farmers. Wladorf Astoria Amsterdam’s Executive Chef Sidney Schutte will take you on a vibrant culinary journey... In 2009, Sidney decided to pack his bags and broaden his culinary horizons. A one-day traineeship with Dutch top chef Richard Ekkebus at The Landmark Mandarin Oriental hotel in Hong Kong resulted in the position of Executive Sous Chef in the Landmark Mandarin Oriental with two Michelin star restaurant Amber. In 2012 he was appointed Executive Chef and learned the tricks of kitchen management at the highest level. A year later, Sidney returned to The Netherlands upon request of Jonnie en Thérèse Boer to fulfil the position of Executive Chef in the soon-to open Waldorf Astoria Amsterdam, home to the restaurant Librije’s Zusje Amsterdam. Sidney leads his kitchen with a strong personal signature. His dishes harmoniously combine local ingredients with Asian produces and influences. Whilst under the reign of Sidney Schutte, Librije’s Zusje Amsterdam was awarded with two prestigious Michelin stars, only seven months after opening. A second restaurant, Goldfinch Brasserie, was opened in February 2015 that Sidney Schutte meticulously overlooks. WG December 2016 -

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EMAUELE MAZZELLA

Emauele Mazzella

Emanuele Mazzella is the chef who came from Ischia. His passion for the cuisine started when he was a child, at first he was fascinated by the perfumes of his father’s vegetable garden, then fell in love with the cuisine in the kitchen with his mother. Very young he started to work and in the following years thanks to the help of important Chefs he made outstanding experiences which have brought him to know and then to make know his idea of “cuisine” and of quality. Today he is a Chef who appreciates his territory’s raw materials and, depending on the seasons and respecting them, he looks for the most excellent products with the aim to raise the quality and the taste. Vespasia project has been created and it is run by Vincenzo and Federico Bianconi, last generation of an enthusiastic restaurateur family with a tradition which dates back, without break, since 1850. A tribute to this land and to its immense gastronomic wealth. Vespasia restaurant is housed in the Relais & Châteaux Palazzo Seneca, in a XVI century noble palace in the artistic heart of Norcia, a few steps away from Saint Benedict main square, between Vignola Castel and Saint Francis monastery; this one has been turned into an elegant auditorium in the last years.

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EMAUELE MAZZELLA

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PIATTO DELL’ORTO


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Vespasia restaurant gives you harmony and serenity; here, the innovation meets the tradition and it behaves like a child with his father, or better with respect. Everthing at Vespasia tells about this land, the style, the colours and the flavours are simple, but at the same time they are intense; the details always make the difference, for this reason they have been taking care with great love and attention. At Vespasia the Customer can also chose his or her seat between comfortable filled and wooden chairs or big leather armchairs, both realized by Umbrian Master Artisans. The table can be situated in the “black� chimney room, a private room, among wines, candles and wooden furniture, or between the lemon trees and the old stable which overlook the interior garden. When the season is good you can eat outside where, apart from the peacefulness you will appreciate the view of the towers, the bell towers and the Sibillini Mountains. The aromatic herbs perfume coming from the vegetable garden depicts the high quality and perfect location.

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EMAUELE MAZZELLA

AGNELLO, PATATE E TARTUFO

During the night, Vespasia restaurant shows its unique charme; the candles are lit on, the lights are softened, the restaurant team in its uniform controls that everything is perfect, so we are on stage. The silverware, the crystal glasses and the snow-white table linen are ready to fade into the background; very soon, the dishes prepared by the Chef Emanuele Mazzella and his team, the true protagonist actors at Vespasia restaurant, will arrive. In the recipes prepared at Vespasia you find the refinement, the research, the tradition, the creativity and the professional ethics. Colours, perfumes and flavours want to go with who tastes them in a voyage to discover this land, rich of fantastic products, great history, sobriety and passion for good and healthy things. Finally in 2015 it arrives in Norcia, one of the gastronomic capitals best known and loved in Italy, the first Michelin star for the restaurant Vespasian, Palazzo Seneca which becomes ‘ the destination most ‘ noble Umbria . It took the determination and passion of the family that Bianconi Norcia does catering and hospitality since 1850, with the chef Emanuele Mazzella and all the staff to achieve it…

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TARTUFO PRIMAVERA

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JACOB-JAN BOERMA

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JACOB-JAN BOERMA Among the highest-rated chefs in The Netherlands... Restaurant de Leest, owned by Kim Veldman and Jacob Jan Boerma started in the summer of 2002 on the outskirts of De Hoge Veluwe National Park in central Netherlands, and earned its first star just one year later. The second star followed in 2007, and by 2013, it had earned its third. Behind the incredible success of the restaurant is chef patron Jacob Jan Boerma, along with partner and sommelier Kim Veldman. Named the Gault Millau Chef of the Year in 2010, Boerma translates the experiences he acquired the latest and best cooking techniques from around the world, from places in Asia and Scandinavia, and places them into cosmopolitan and creative dishes. New ingredients, new flavours and new discoveries are the foundations of the food philosophy of this classically trained Dutch chef. A perfectionist through and through, his skill and craftsmanship result in culinary art of the highest standard. However, the product is paramount for this chef, who flavors local organic ingredients whenever possible. Boerma firmly believes that the quality of the product is the basis of success, which he then crafts into incredibly flavoursome dishes.

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JACOB-JAN BOERMA

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Boerma adds “don’t forget the quality of the product” it is the base of succes! In a skilfull and crafts man like way, Boerma translates all of these experiences into cosmopolitan and creative dishes for his sophisticated clientèle. In late 2015, he joined forces with the Dutch airline company KLM as its new World Business Class chef, and in 2016, he lent his name to the flagship restaurant of the newly renovated NH Grand Hotel Krasnapolsky in Amsterdam. At The White Room by Jacob Jan Boerma, his signature cuisine remains modern and sophisticated, and features well-balanced international influences with local ingredients.

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FRIULI VENEZIA GIULIA

THE MAGIC OF FRIULI A UNIQUE WINE REGION... TEXT LAURA PEDRAZZOLI

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Friuli Venezia Giulia is one of the most beautiful wine regions in Italy. Just as its unique geographical position at the crossroads of north-eastern Italy, the Adriatic Sea, Austria and Slovenia has given this region a mixed bag of cultural influences, so has its varied terroir allowed it to cultivate an astonishing mix of grape varieties. The Julian Alps, named after Julius Caesar, and the Adriatic sea are the region’s great climate moderators.

As well as the international grape varieties such as Pinot Grigio, Sauvignon, Chardonnay, the main local white varieties are the dry and fresh Ribolla Gialla and Friulano, with its typical almond aftertaste.

Winemaking in Friuli dates back to the Ancient Romans. The region indeed has been inhabited by Celts and Romans and over the centuries it became part of the Venetian Republic and of the Austro Hungarian Empire until 1918. Today it has a fascinating Middle Europe – meets - Italy feeling, with interesting historic towns, such as Aquileia, founded in 181 BC by the Romans, Cividale del Friuli, a UNESCO world heritage site and Palmanova, a venetian fortress town shaped like a nine-pointed star for military reasons.

Also its excellent sweet wines, produced with Picolit and Verduzzo Friulano grapes, which have their own DOCG area, should not to be overlooked.

There are some interesting local reds too, the deeply-coloured Schioppettino, the fruity Refosco, the tannic Pignolo and Tazzelenghe.

Many of the rolling hills run along an almost ideal east-west line between the sheltering Julian Alps to the north and the temperature-moderating Adriatic Sea to the south. The soil is special too: a marl known as ponca, a clay rich in limestone and sandstone.

There are many denominations of origin in Friuli, one of the more ancient and prestigious is DOC The region has also an important heritage in terms Friuli Colli Orientali, in the north eastern part of of number of grape varieties and winemaking the region. tradition. Although it produces little more than 2% of Italy’s wine production, Friuli Venezia Giulia is Sommelier Laura Pedrazzoli takes us to two wineries considered to be one of the three premier wine which are both settled in the heart of Friuli Colli regions of Italy and it is widely regarded as the Orientali, near Cividale del Friuli – Bastianich and home of Italy’s best white wines, whose elegance Moschioni… and style are hardly achieved elsewhere. WG December 2016 -

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BASTIANICH

Bastianich winery, named after the famous owners, Lidia and Joe Bastianich. Lidia Matticchio Bastianich immigrated to the United States at the age of twelve from Trieste, Friuli. She opened her first Italian restaurant in Queens, NY, in 1971. Since then it was an escalation of successes and today she is considered the ambassador of Italian food and wine culture in the United States.

promising region, with the mission to understand the history and culture of the area and take it to a new level, creating wines that speak of place, but at the same time are international. The vinyards are located in two distinct zones of Colli Orientali del Friuli: the original vineyard in Buttrio/Premariacco is influenced by the warmth of the sea and is famous for its ability to produce wines of great power.

Her son Joe, a restaurateur, author and TV personaliy, has always been convinced the white The second property, near Cividale del Friuli, wnes from this region can compete with the best in is influenced by the Bora, the north wind, which produces wines of greater aromatic intensity. the world. Both areas share similar soil, ponca, the crumbly After finding the perfect property in 1997, he sandstone which gives all the wines their signature set about creating world-class wines from this mineral backbone.

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JOE BASTIANICH

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MOSCHIONI

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MOSCHIONI


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Moschioni is an artisanal, family-owned winery, born at the beginning of the twentieth century in Cividale del Friuli. In 1989, when Michele took over the reins of the winery from his father, he decided to stake everything on the production of red wines in an area where almost exclusively white wines are produced, with the purpose to valorize native vines, almost forgotten, such as Pignolo, Schioppiettino, Refosco and Tezzelenghe. Native vines, historical, difficult to grow, but able to create unique wines. In the vineyards organic farming is adopted and in the winery traditional methods are used (with no addition of yeasts, no additives, no filtration), without bias, everything has to be as natural as possible. All the vineyards are located near Cividale del Friuli, where the soil is rich of clay, facing SouthEast at an altitude of 150-180 meters above sea level. Yields are very low, with approximately 1 kg of grapes per vinestock. Passion, steely determination and exasperated care of the various processes led Michele to produce stunning, powerful, elegant wines and conquer in a short time the favors of a wider audience of connoisseurs and prestigious awards from national and foreign criticism. WG December 2016 -

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MATTHEW ACCARRINO

Modern Italian & American Cuisine... Matthew Accarrino is the nationally recognized chef of SPQR in San Francisco, CA. Born in the Midwest and raised on the east coast, he moved west to California in 2007. His unique culinary style draws inspiration from his Italian heritage, personal experiences, and classical training with some of America’s best chefs, coupled with his embrace of the bounty of opportunities that California ingredients present.

MATTHEW ACCARRINO

With a strong belief in direct sourcing, Accarrino endeavors to play a role in the growing and development of many of his ingredients. The result is an intensely personal cuisine that is both technically polished and soulful; and which has garnered praise from publications such as Food & Wine, Bon Appétit, Saveur, San Francisco Chronicle, 7X7 and San Francisco magazine. Under his direction, the restaurant was recognized with a Michelin star in the 2013, 2014, 2015 and 2016 guides. Accarrino has been nominated four times by the James Beard Foundation for “Best Chef: West.” FOOD & WINE named him a “Best New Chef” in 2014 and FOOD & WINE readers named him a “People’s Best Chef California” in 2013. Accarrino co-authored and released his first book, published by Ten Speed Press, SPQR: Modern Italian Food and Wine, in October 2012.

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MATTHEW ACCARRINO

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BAKED RICOTTA


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WG Magazine speaks with Matthew Accarrino‌ Chef Matthew Accarrino tell us how he found his way into the culinary field to become one of the most sought-after chefs. I originally wanted to be a bike racer. When I broke my leg due to a benign bone tumor in my right femur, something that had been there since birth I spent a few years getting back to walking and normal functionality. I was not racing my bike. During this time I got interested in cooking and worked to begin the path that would eventually take me to being the chef I am today. Chef Accarrin worked with Antonello Colonna in Italy and later as a sous chef in Per Se - he tells us about the experience and how it helped him as a chef today...

SPQR - CHILLED ASPARAGUS SOUP

Working in Italy was mostly about wanting to see Italian food at the source. To better understand the traditions, that time working in Italy happened early in my career. Eventually I became one of the opening sous chefs at per se in New York. One look at the restaurant before we opened and I knew it would be a special experience to be a part of. We were the best restaurant in the world then and it gave me a great sense of what I could help myself and others accomplish. It helped set for me the idea of many of the high bars I ask my staff to live up to today. WG December 2016 -

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MATTHEW ACCARRINO

Your culinary style and cuisine is inspired by your Italian heritage – intensely personal cuisine that is technically polished and soulful. Creative, rustic and intense with flavors – how do you bring about this balance on a plate? My cooking focuses on the best ingredients and techniques to deepen or improve the resulting flavors. I use my heritage as inspiration but I’m equally inspired by ingredients from California and San Francisco where my restaurant is located. Also by cultures that permeate my daily life ingredients like huitlacoche or corn fungus that are more traditional Mexican than anything by readily available fresh in summertime in California. Why not then a corn ravioli with smoked huitlacoche butter and mushrooms

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MATTHEW ACCARRINO

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SPQR - PIGEARS


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Chef Accarrino’s opinion on the best recipe he has and the process he goes through to create a new dish… I don’t believe I’ve created my best recipe yet. Every day is a chance to do my best work. I focus a lot on using everything every part of everything should have some use. I search for ingredients even going back to the source why wait to buy a head of cabbage at the market when if you can watch it grow in a farm you get the chance to notice that you can pick each leaf perfect for wrapping and stuffing and the cabbage never gets to make a head. It’s just cabbage but thinking about things in new ways looking at things in different forms/ stages, that can be inspiring. So can visiting places that have great traditions or working with people who are steeped in tradition, a grandmother for example can expose you to a new to you but in fact very experienced perspective. Inspiration is everywhere if your open to it

SQUID INK LINGUINE PHOTO © SARA REMINGTON

Ingredients that inspire Chef Accarrino… I look for the best examples of ingredients. I’ve been making capers from unopened Angelica buds. A plant which stems are usually reserved for fruitcake it is more aromatic than traditional capers. I like to put it with beef tartar or carne cruda n Italian with chopped roasted red beets mixed in and serve with bread knots where we use fermented black garlic in the dough a throwback to pizzeria days growing up in New Jersey. Chef Accarrino adds “I love sea urchin, Calabrian chili, white pepper, dill, abalone, vegetables, quinoa, yoghurt.” FAVA BEAN AGNOLOTTI

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MATTHEW ACCARRINO

Special cooking equipment… “I cannot live without my Vitamix blender. I use it all day to purée, grind, make soups, sauces, vinaigrette, pesto. We have several so if we break one we can keep going.” STUFFED VEAL BREAST

Produce, Creativity or Technique… Ingredient, flavor, technique. Creativity is the reward of having an abundant supply of the first three. What keeps you motivated at this point in your career... The same as always, to be the best version of myself I can be. Being a chef is perceived as a glamorous profession, Chef Accarrino’s advice to chefs first entering the kitchen for the first time… Whatever you do if you willing to work hard, always, not for a few years or few decades even, if it’s always, you can do anything you want.

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PISTACHIO TORTA PHOTO © SARA REMINGTON

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FABRIZIO FERRARI

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Fab ri z i o Ferra ri

Born in 1965, Fabrizio Ferrari comes from Pavia. After various experiences in Italy and abroad, in 2007 he arrives at the Roof Garden in Bergamo where, in just over a year, obtained the promise for the Michelin star. The following year, in 2010, he obtained the Michelin Star that he held until 2013, when he leaves Bergamo. Then France and the return to Milan, where he worked several years before Ristorante Altro c/o Spazio Strato and Gref, as Executive Chef at Terrazza Triennale Osteria con Vista. In April 2016, he arrives in the kitchens of Unico Milano. His arrival comes a new to UNICO, surprising menu, introducing himself to Milan with all his experiences all around Italy, and collaborations with the biggest names in Michelin star kitchens.

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FABRIZIO FERRARI

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Fabrizo’s philosophy is… “My challenge is to recover lost foods and flavours rooted in our deepest memory and turn them into plates with a distinctive and contemporary character. With the typical products, the uncommon ones as well, and the high quality raw materials I take a deep road into the memories. Today, I’m looking for all the elements that are going to be forgotten, but that can offer great emotions: in primis, poor materials with a distinctive personality. So, eating becomes a special moment to deal with our roots, both territorial and individual. Each journey and its memory create a baggage of experience and scents, colours and flavours that I carry in my kitchen and that influence my cooking experience. I’m inspired by distant flavours that contaminate the deepest roots of my land, the poor Lombard kitchen. Above all, the mastery of technology as vacuum cooking to enhance colours, flavours and aromas in full respect of ingredients.”

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FABRIZIO FERRARI

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Fabrizio Ferrari has had several collaborations over the years: for Valko, a vacuum packaging company, as testimonial and teacher in professional courses. For the Consorzio Tutela Grana Padano project “A cooking school with Grana Padano” from 2013 to 2015 dedicated to the students of the hospitality training institute. He is the testimonial of the “Taylor Made Project” that involves 28 top star chefs, as well. For the Maison Moët & Chandon he handled the banqueting area and some press presentations. He is Brand Ambassador of Riso Riserva San Massimo and Tenuta Zuppini oil.

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GRAND HYATT GOA

Grand Hyatt Goa Garden of Dreams Unlock the extraordinary this New Year’s Eve... Endeavour to rejuvenate your soul as you usher the New Year with love and magic at the Grand Hyatt Goa New Year’s Eve Garden of Dreams. The stunning five-star paradise overlooking the waters of Bambolim Bay turns into a mystical, dramatically lit paradise overflowing with food and entertainment luring you to escape reality and transporting you to a wonderland of magic and fantasy. Grand Hyatt Goa witnessed a colossal success in the past years’ at the Garden of Dreams event which was a composition of whimsical and captivating performances by local and international artists, dainty canapés, with enchanting décor pieces, a range of colourful cocktails, whimsical set pieces and jaw-dropping performances. The resort is pleased to host the third edition of larger-than-life wonderland that is set to be bigger and better than before. The memorable culinary events, the festive fun, the breath taking ambience and the outstanding service is assured to leave you enthralled while you ring in the New Year with swank, style and sophistication. An all-night indulgence of mystical and theatrical events, celebration will showcase the exclusive culinary talents from the hotel’s various kitchens that is ought to leave an impression. Executive Chef Mark Long has curated an exceptional menu, so don’t be surprised while you encounter the wild and the imaginative food installations where dishes will be served out with theatrical presentations.

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NIKI NAKAYAMA

NIKI NAKAYAMA PHOTO © ZEN SEKIZAWA

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For Niki Nakayama, the art of cooking all comes down to feeling. Always one to follow her intuition, Nakayama’s instinct has guided her path as a chef, and it continues to be the driving force behind every dish she creates. At n/naka, her highly acclaimed restaurant in West Los Angeles, Chef Niki has secured a place among the foremost chefs in the world of modern kaiseki - a traditional Japanese dining discipline based in gratitude and appreciation, balances taste, texture and presentation through a progression of dishes served in a meticulous, thoughtfully curated order. For Nakayama, the kaiseki philosophy allows her to show a deep appreciation for the beauty of nature, with the purpose of, “highlighting natural flavors, presenting them in their purest way without over-complication and serving them how they were meant to be in their peak season.” Born and raised in Los Angeles, Nakayama began her career at the popular Takao restaurant in Brentwood, following her graduation from culinary school in nearby Pasadena. Ever committed to exploring new techniques and experiences, Nakayama embarked on a three-year working tour of Japan, immersing herself in the deeply nuanced methods and flavors of both traditional and contemporary Japanese cuisine. Her most formidable learning experience came during her time working at Shirakawa-Ya Ryokan, a Japanese inn owned by relatives. While there, Nakayama trained in the art of traditional kaiseki. “It’s a dining experience of personal tastes and experiences, but much more formal than our kaiseki at n/naka,” she recalls. “Traditional kaiseki is not meant to be an artistic expression.”


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NIKI NAKAYAMA

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AUSTRALIAN WAGYU ON HOUBA (MAGNOLIA LEAF), RED MISO SAUCE


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Upon her return to Los Angeles, Nakayama opened the acclaimed Azami Sushi Café on Melrose Avenue, which quickly became known for her omakase menu. After eight years of success at Azami, Nakayama was ready to expand her creative abilities beyond the technical realm of sushi, so she began hosting elaborate chef‘s table dinners at her sister’s Japanese deli. The success of these dinners launched the modernized kaiseki dining experience that has become the signature cuisine of n/naka. As Nakayama describes, “I was ready to put my name on something, ready to take that leap and challenge myself—and ready to take the traditional kaiseki philosophy and make it my own.”

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NIKI NAKAYAMA

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CAULIFLOWER TOFU WITH IKURA SALMON EGGS BRINED IN DASHI SANTA BARBARA UNI SEA URCHIN AND SANTA BARBARA UNI BUTTER


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Today, n/naka serves as a global destination for modern kaiseki with a California twist, at which Nakayama serves world-class, artfully curated, and exquisite dishes in a progression designed to reflect the mood of season, time, and place. At n/naka, Chef/Owner Niki Nakayama is devoted to providing a distinctive and elaborate dining experience through her modern interpretation of Japanese kaiseki, a traditional multicourse dining experience involving a progression of flavors, textures, and cooking methods. By using seasonal ingredients at the peak of freshness and presenting them in their most natural states, Nakayama reflects her deep appreciation for the seasons and the ever-changing rhythms of the earth. Through a meaningful balance of both traditional and modern techniques, n/naka presents an intimate dining experience of personal tastes and memorable experiences.

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CAITLIN MATEO

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PHOTO © CHRIS FASCENELLI


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Cai t l i n M at e o

Chef Caitlin Mateo is one of Philadelphia’s rapidly rising stars. Mateo began cooking professionally at the age of 18, under Chef Marianne Cuneo Powell at the popular Little Café, just over the Benjamin Franklin Bridge, in Voorhees, New Jersey. A graduate of Philadelphia’s The Restaurant School, Mateo honed her craft right here in Philadelphia, working as a sous chef for the renowned Chef Marcie Turney, owner of Barbuzzo, Jamanera, Lolita, Little Nonna’s and Bud & Marilyn’s, among additional concepts. Since 2011, Mateo has been delighting Square 1682 diners with her bright, bold and modern American cuisine and a simple philosophy of choosing the best ingredients and then letting the flavors speak for themselves. Mateo believes in sourcing locally, and has developed excellent relationships with Lancaster County and New Jersey farmers. Sustainability is also very important to Mateo.

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CAITLIN MATEO

MUSHROOM PATE Photo © Noah Fecks

FRENCH TOAST SANDWICH Photo © Noah Fecks

Square 1682 is an exciting and vibrant restaurant featuring global influences and dynamic flavor combinations. The restaurant is named in honour of the year Pennsylvania’s founding father William Penn founded the city of Philadelphia and laid out its green urban oasis of five modern park squares. Square 1682 looks boldly into the future with cutting edge design and world-spanning influence in acclaimed regional, seasonal cuisine. Square 1682 is a Kimpton restaurant adjacent to Hotel Palomar just blocks from Rittenhouse Square in bustling Center City Philadelphia. Chef Caitlin Mateo and her team combine world flavors and local ingredients to create dishes that are bright, satisfying, healthful, and delicious all at the same time. Carnivore, vegetarian, vegan and gluten free guests find plenty of options. Mateo and her team believe in using organic and local ingredients - including ingredients grown in Mateo’s rooftop tower gardens 25 floors up, on top of Hotel Palomar. Square 1682 boast a modern and upbeat aesthetic with high top tables flanking windows that look out onto a vibrant street scape. Square 1682 is Philadelphia’s first LEED certified restaurant. Sustainability has been factored into everything from the design, materials used, to day-to-day operations including sourcing, recycling and compost.

BRAISED VEAL OSSO BUCCO Photo © Stuart Goldberg

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CRUDO Photo © Noah Fecks


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PEAS AND CARROT GNOCCHI Photo © Noah Fecks

BRAISED BEEF SHORT RIB CARROT Photo © Noah Fecks

SCALLOPS GREEN ROMESCO Photo © Noah Fecks

SEARED TUNA RED QUINOA Photo © Noah Fecks

SQUARE SUPERFOOD SALAD SEARED‎SHRIMP Photo © Noah Fecks

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JOHN BESH

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John Besh is a chef and a native son dedicated to the culinary riches of southern Louisiana. In his restaurants, entrepreneurial pursuits, and public activities, he preserves and promotes ingredients, techniques, and heritage one mouth-watering dish at a time.

Jo hn Bes h

Besh grew up in southern Louisiana and has set the benchmark for fine dining in New Orleans – a town whose identity is bound to its food. His twelve acclaimed restaurants (August, Besh Steak,Lüke, Lüke San Antonio, La Provence, Domenica, Pizza Domenica, Borgne, Johnny Sánchez New Orleans, Johnny Sánchez Baltimore, Shaya and Willa Jean) celebrate the bounty and traditions of the region. From the outset of his career, Besh’s talent and drive have earned him continuous kudos. In 2014, the James Beard Foundation inducted him into “Who’s Who in Food & Beverage.” Food & Wine named him one of the “Top 10 Best New Chefs in America,” and he won the coveted James Beard Award for Best Chef of the Southeast in 2006. In 2009, he was awarded Food Arts’ Silver Spoon Award for revitalizing the culinary legacy of New Orleans. His flagship restaurant, August, is a Gayot Top 40 Restaurant and a Wine Enthusiast Top 100 Restaurant, in addition to being a 2012 and 2013 James Beard Nominee for Outstanding National Restaurant (eligible only to restaurants open for ten years or more) and 2015 James Beard Nominee for Outstanding Service. WG December 2016 -

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JOHN BESH

In 2015 Besh welcomed the latest addition to the BRG family: Willa Jean Bakery. Willa Jean Bakery, a collaboration between BRG Executive Pastry Chef Kelly Fields and Pastry Chef Lisa White (of Domenica and PIZZA Domenica), opened in August 2015. In November 2015 the BRG announced an exciting new partnership with the beloved and historic Pontchartrain Hotel in which the restaurant group will execute all of the property’s food and beverage operations. The renovated Pontchartrain Hotel is slated to open in spring 2016. In January 2016, the BRG announced the acquisition of a space in New Orleans to house a new private events venue, dubbed Pigeon & Prince in honor of the space’s previous incarnations as a pigeon roost and a bedsit for visiting royals. Executive Chef Erick Loos of La Provence is helming the culinary development for the space. Pigeon & Prince is expected to begin hosting events in late January. In March 2016, the BRG announced the launch of One House Hospitality, a hotel food and beverage operations management division. The group aims to unite the front of house and back of house with one common goal: make every guest happy. Besh selected current COO of BRG, Emery Whalen, to be the CEO of OHH and current Executive Chef of Borgne Restaurant in New Orleans, Brian Landry, to be the Chef of OHH. For their initial endeavour, OHH is partnering with Commune Hotels & Resorts to develop three culinary concepts within the Thompson Nashville.

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PJ OYSTERS

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JOHN BESH

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HANGER STEAK


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Besh has authored four cookbooks: My New Orleans (October 2009) My Family Table (November 2011), Cooking from the Heart (November 2013) and most recently Besh Big Easy (September 2015) (Andrews McMeel Publishing). The books were recognized by John’s peers and the culinary industry by being awarded the prestigious IACP Award in the American category (2010, My New Orleans) and the Children, Youth and Family category (2012, My Family Table), with a nomination in 2014 for Cooking from the Heart. He is the host of two national public television cooking shows, based on his award-winning cookbooks: “Chef John Besh’s New Orleans,” and “Chef John Besh’s Family Table.” “Hungry Investors,” Besh’s latest television endeavour, premiered in May 2014 on the Spike network. The show followed him traveling around the country alongside Chef Tiffany Derry and Jon Taffer to seek out and assist “diamond in the rough” failing restaurants to meet their potential. He has also appeared on top television programs on The Food Network and the acclaimed Sundance Channel “Iconoclast” series alongside his longtime friend, jazz musician Wynton Marsalis. WG December 2016 -

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A U.S. Marine, Besh is proud to have partnered with Baton Rouge-based emergency reconstruction specialists Arkel International, for which he creates high quality ready-to-eat meals for distribution to thousands of emergency response teams and sustained strategic operations in the U.S. and around the world; the initiative promotes the Gulf Coast’s food culture as it elevates the Louisiana economy.

POTATO GNOCCHI

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Besh’s non-profit organization, The John Besh Foundation, works to protect and preserve the culinary heritage and foodways of both New Orleans and the Gulf Coast region through culinary scholarships and microloans. In 2011, and as part of the Foundation, the John Besh and Jessica Bride Mayor Chefs Move! Scholarship was established to send minority recipients to the International Culinary Center (ICC) for a nine-month program in New York City. For the program, scholars pledge to return to New Orleans to work in the restaurant industry for (at least) two years and to promote and support diversity in the kitchen. To date, ten scholarships have been awarded. The Foundation also provides microloans to financially assist and advise farmers and artisanal producers within a 200-mile radius of New Orleans.


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VENISON

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ALBERTO FACCANI

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curiosity, creativity and learning...

Alberto Faccani

Alberto Faccani passionate about cooking ever since he was a boy, and this self-taught passion culminated in his celebration of a dream, becoming a chef and being awarded a Michelin Star in 2004. Considered as a dynamic person with an open mind about any cookery style, form and tradition. His immortal words as a child “When I’m older I’ll be a chef’, it is a passion that is fostered by continuous study, a boundless curiosity and a constant desire to experiment and learn that over time has opened him up to discovering the world and to becoming a member of the Jeunes Restaurateurs d’Europe group at a very young age. Faccani’s cuisine is centred around the product, techniques and research, and is based on the quality and an appreciation of the base materials of the local area, as well as a knowledge of new flavours and textures.

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ALBERTO FACCANI

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a passionate discovery of different flavours, colours, textures and smiles... Magnolia Restaurant was created in 2003 following an idea by Alberto Faccani to captivate his guests in a unique sensory experience consisting of fun, a passion for pure flavours, and harmonious combinations. Magnolia is a place where local tradition meets other worlds, where creativity meets the desire to experiment and astound, where cooking meets art, and where this harmonious blend will surprise and enchant you. This formula quickly won over the palates of critics and resulted in Magnolia being awarded with a Michelin Star in just its second year of operation.

From 2008 till 2010 he took part in the Italian TV-show “La Prova del Cuoco” on the national TV channel RaiUno.

Alberto Faccani handles all aspects of his restaurant, from the selection of base materials to the plate settings, and from bread-making to pastries, making the Magnolia “a fresh and dynamic place of enjoyment, with an international feel” where guests will smile from amazement and pleasure in equal measure when each course arrives.

In 2010, in collaboration with KitchenAid, he opened a cooking school in his restaurant aiming to teach to his clients and colleagues the philosophy behind any Magnolia’s dishes. According to the wine and food guide “Identità Golose” he is one of the 100 chefs who have changed the Italian cuisine in the past 10 years.

Along with the President Chef Massimo Bottura he is member of the CheftoChef Emilia Romagna Association which wants to enhance the regional cookery traditions.

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LUIGI TRAMONTANO

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Luigi Tramontano TERRAZZA BOSQUET RESTAURANT

Away from the hustle and bustle of the town, The Bosquet Terrace restaurant at The Grand Hotel Excelsior Vittoria is a timeless oasis of elegance and charm. Dine al fresco on five star gourmet cuisine, against a backdrop of the iconic Mt Vesuvius and stunning sunsets over the Gulf of Naples – it really is the most romantic place to eat in Sorrento. Michelin-starred Executive Chef, Luigi Tramontano, artfully reinterprets the hotel’s renowned gastronomic tradition with his acclaimed culinary creativity. His dishes are a skilful modern take on time-honoured Excelsior Vittoria dishes, staying true to the finest Italian ingredients. While always a colourful feast for the eyes as well as the taste buds, his culinary masterpieces retain an elegant simplicity. Tramontano is originally from Campania, Italy. Born in the well-known ‘city of pasta’, Gragnano, he developed his passion for local Italian traditional cooking with new ideas deriving from his experiences.

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LUIGI TRAMONTANO

He worked in some esteemed Italian hotels such Hotel De Russie in Rome and Grand Hotel Quisisana in Capri.

SPAGHETTONI DI GRANGNANO CON ALICI, FINOCCHI E TARTARE DI TONNO

His experience abroad, in Japan and Central America in particular, deeply influenced him and gave the chance to open a diffusion of his Mediterranean cuisine. His two-year experience at the Don Alfonso 1890, two-starred restaurant in Sant’Agata sui due Golfi was probably one of the most important moment for his training. Before coming to the Excelsior Vittoria, he worked for two years at the restaurant Il Flauto di Pan in Villa Cimbrone, Ravello, where he gained a Michelin star. He’s executive chef here at the Excelsior Vittoria since 2013 and to his skilfulness, restaurant Terrazza Bosquet was awarded a Michelin star in 2014. Luigi is currently managing a team of 27 people, with his energy and creativity. Among his most well-known dishes the Gragnano spaghettoni pasta with anchovies, fennel and fish tartare and the Bosquet lemon dessert The Bosquet’s collection of fine wines, includes several select labels, and provided the perfect accompaniment for this refined, both traditional and innovative cuisine.

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VARIAZIONE DI POMODORI DATTERINI E MOZZARELLA

IL LIMONE DEL BOSQUET

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PASQUALE PALAMARO

As the old saying goes “Find a job that you love and you will never work”, when your work comes from a deep passion, it can only be the best job you can ever have.

Pasquale Palamaro

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Chef Pasquale was born in Ischia near Neapols, a beautiful island in the southern part of Italy. He honed his culinary skills with highly recognized chefs in Italy and abroad - Michelin starred chefs Aimo and Nadia, Ugo Alciati, Alfonso Icarino and Emanuele Scarello. These collaborations as much as they have been intense, they also filled up a space in Pasquale’s heart and soul, spurring his interest, dedication and the stubbornness which vitality pushed him to research new techniques and produce that could represent better flavors and color of his region. He continues his culinary journey continued with learning with Chef Antonino Canvacciuolo from Hotel Villa Crespi di Orta San Giulio and Antony Genovese from Pagliaccio in Rome. The regular and intense exchanges with other chefs, brought Pasquale Palamaro to prefer a more distinctive cuisine seafood and fish, directly linking it to the resources of Southern Italy. Pasquale also dedicates special attention to plating of a dish as he believes that the food has to be appreciated first by the sight then by the palate.


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PASQUALE PALAMARO

In 2009, the Carrero family, owners of the Albergo della Regina Isabella, and with the support of Luigi Cremona, decided to open next to a traditional Italian restaurant with a modern touch and Ristorante Indaco was born, a gourmet restaurant, delicate and cater to the refined palates of the Italian and foreign guests of Albergo della Regina Isabella. This task was given to Pasquale Palamaro. Pasquale created a seafood and fish menu, not only including typical produce of the island of Ischia but also organic produce from the private garden which Pasquale personally takes care of with enormous passion. Guest are taken around to hand pick and savor the first fruits. Ristorante Indaco is located in the bay and takes his names from the color of the sea that is around the bay. It has a covered area and a marina around. The guests can have a cozy and classy experience at the same time, on the beach and under the beautiful sky of Lacco Ameno – Ischia in Napoli. In 2013, Pasquale was recognized with a Michelin star for the work at Ristorante Indaco and joins the 5 stars of the Albergo della Regina Isabella. In 2016 Pasquale took over as Executive Chef of all the restaurants at Albergo della Regina Isabella.

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CONSOMMĂˆ DI ZUCCA LUNGA PIENA DI NAPOLI TORTELLINI AL PROVOLONE DEL MONACO E PERLAGE DI TARTUFO NERO


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MAGAZINES

a feast for the palate... CHOCOLATE SOUP FUNKY GOURMET - ATHENS

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