WG March 2019 Issue

MARCH 2019

THE CHEFS

COFFEE ABSOLUTE GASTRONOMY

www.wgmagazines.com

“A passion for the finer things in life a desire to live within the greatest expression of pleasure LAVAZZA COFFEE AND GASTRONOMY” A CULINARY HOMAGE TO COFFEE 39 of the world’s cutting-edge chefs and one sommelier a collective of 35 Michelin stars from 6 continents, 23 countries from Curitiba in Brazil to Sydney, Australia TO ORDER A COPY http://wgmagazines.com/coffee-absolute-gastronomy

WITH THE WORLD’S CUTTING EDGE CHEFS

by FLAVEL MONTEIRO

FIND YOUR

D U B A I ’ S FAVO U R I T E

F O O D, D R I N K & M U S I C F E S T I VA L D U B A I M E D I A C I T Y | 7 - 9 M A RC H 2 0 1 9

CELEBR IT MASTERY CHEF-LED CL ASSE S

20 OF THE HOTTEST RESTAURANTS

ISHES LASS DAED 15 C D L WOR NG FROM I START

EXCITING COOKING CHALLENGES

KIDS 12 AND UNDER GO FREE!

3 DAYS OF ENT LIVE ENTERTAINM

FUN NEW FEATURES

GET YOUR TICKETS AT WWW.TASTEOFDUBAIFESTIVAL.COM In partnership with

Official Water Sponsor

Chefs’ Theatre Sponsor

Entertainment Stage & Cooking Challenge Co-Sponsor

Cooking Challenge Co-Sponsor

Big Baking Tent Co-Sponsor

Kids' Zone Sponsor

Transportation Sponsor

Official Tea Sponsor

Official Car

Small Domestic Appliance Sponsor

Partner

FIND YOUR

VIP Lounge Sponsor

4 - WG March 2019

Sponsor

Official Supermarket Sponsor

Ice Cream Sponsor

Box Office Sponsor

Sponsor

Official Beverage Supplier

Official Tent Supplier

Official Newspaper

Official Radio

Official Food Magazine

Partner

SAHTEIN WG MAGAZINE

FEB 2019

JOE BARZA ZA’ATAR

REIF OTHMAN

WHAT REIF DID NEXT

DAVID MYERS

CULINARY EXPERIENCE www.sahteinbywg.com

JOSÉ AVILLEZ

PORTUGUESE GASTRONOMY WG March 2019 -

5

6 - WG March 2019

WG MAGAZINE

WG March 2019 -

7

8 - WG March 2019

WG MAGAZINE

From the first photographer of Rolling Stone Magazine with JIMI HENDRIX 1968 - 1970 Baron Wolman saw the music. His iconic music photography included shots on-stage with Jimi Hendrix, backstage with the Rolling Stones, and in front of the stage with Jim Morrison and Janis Joplin. Grace Slick and the Grateful Dead performed for the camera in his studio. Baron Wolman was Rolling Stone’s first staff photographer. From 1967 through the early seventies, his pictures have appeared in virtually every issue.

To order a copy, please contact Baron Wolman - baron@baronwolman.com WG March 2019 -

9

Contemporary Italian cuisine by

World Renowned Three Michelin Star Chef Heinz Beck

10 - WG March 2019

For reservations call +971 4 8182 155 | +971 4 818 2222 | Waldorf Astoria Dubai Palm Jumeirah | www.waldorfastoria.com/Dubai

WG MAGAZINE

E X P E R I E N C E U N R I VA L L E D QUALITY Soaring above Amsterdam’s rooftops, step into a calm and composed realm of fine dining at Ciel Bleu Restaurant.

Situated on the 23rd floor of Hotel Okura Amsterdam, Ciel Bleu holds two Michelin stars for its international cuisine led by chefs Onno Kokmeijer and Arjan Speelman. Attentive, amiable staff are on hand to welcome and guide you through the seasonal menus showcasing the creations of Ciel Bleu’s world-class chefs, alongside exclusive vintages from the award-winning wine list.

For a rare glimpse into the workings of a two Michelin-starred team, reserve the Chef’s Table overlooking the heart of the kitchen. Visit www.okura.nl/cielbleu for more information and reservations.

Ferdinand Bolstraat 333 1072 LH Amsterdam The Netherlands www.okura.nl T +31 (0)20 6787 111

WG March 2019 -

11

Welcome to the perfect City break, San Sebastian.

Don´t miss one of the most beautiful and awarded cities in Europe.

San Sebastian is waiting for you to be discovered.

BOOK YOUR NEXT CITY BREAK FROM

85€

www.sansebastianturismo.com

12 - WG March 2019

MADRID

BARCELONA

WG MAGAZINE

Nadodi

x Trèsind Studio

March 06 & 07, 2019 AED 650 14 course exclusive menu (7x7)

Tickets available @ www.dubai.platinumlist.net

WG March 2019 -

13

Simple & Delicious

WHOLEFOOD RECIPES Available as hardcopy from thehealthychef.com E-Book versions available from iTunes, Amazon & Google Play

thehealthychef.com

14 - WG March 2019

@teresacutter_healthychef

4 Collins Street, Surry Hills, Sydney, Australia hello@thehealthychef.com

WG MAGAZINE

WG March 2019 -

15

16 - WG March 2019

WG MAGAZINE

WG March 2019 -

17

18 - WG March 2019

WG MAGAZINE

AWARNESS IS FINE BUT ADVOCACY TAKES YOUR BRAND TO THE NEXT LEVEL info@wgkonnect.com

WG March 2019 -

19

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

Grant MacPherson

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

20

The Pearl WG-March Martin- Benn Sepia, 2019 Sydney, Australia

partnered with SKD ACADEMY the culinary institute in the Philippines

WG MAGAZINE

WG March 2019 -

21

22 - WG March 2019

WG MAGAZINE

WG March 2019 -

23

CONTENTS

MARCH 2019

28

38

NIC VANDERBEEKEN

44

THE CHEFS

122

SECRET RECIPE: NATURE

128

ANATOLIAN CUISINE

138

JEROME JULIEN

142

MONTI AT 1-PAVILION

24 - WG March 2019

COFFEE ABSOLUTE GASTRONOMY

WG MAGAZINE

NIC VANDERBEEKEN APÉRITIF RESTAURANT & BAR - BALI

WG March 2019 -

25

Editor Feature Editor Contributors

Fabian deCastro Maria Lourdes Elisabete Ferreira Michael Hepworth Laura Pedrazzoli

Photography

‘ Identifying underprivileged children with culinary ambitions...

Victoria Shashirin

FJMdesign WGkonnect Photography Consultant Creative Design Studio Publisher IZZY Publishing Pvt. Ltd. WG™ is an online digital publication published by: Izzy Publishing Pvt. Ltd. Unit 14, Agnelo Colony, Kerant, Caranzalem, 403002 Goa, India Tel: +91(832) 2463234 Fax: +91(832) 2464201 sales@wgmagazines.com

G

Company Registration Number U22100GA2011PTC006731 Marketing & Advertising Call: +91 832 246 3234 E-mail: marketing@wgmagazines.com WG™ Beverly Hills Michael Hepworth 287 S.Robertson Blvd Beverly Hills, CA 90211

©IZZY Publishing Pvt. Ltd. All rights reserved. Editorial material and opinions expressed in WG™ digital publication do not necessarily reflect the views of IZZY Publishing Pvt. Ltd. WG™ and IZZY Publishing Pvt. Ltd. cannot be held responsible for any inaccuracies or errors and do not accept responsibility for the advertising content.

All contents are strictly copyright and all rights are reserved.

Production in whole or part is prohibited without prior permission from IZZY Publishing Pvt. Ltd. ©2019 WG™ All rights reserved.

26 - WG March 2019

Cover Image Credit: NIC VANDERBEEKEN APÉRITIF RESTAURANT & BAR - BALI

G WG MAGAZINE

A passion for the finer things in life - a desire to live within the greatest expression of pleasure - Lavazza coffee and gastronomy! COFFEE ABSOLUTE GASTRONOMY is a celebration of coffee, fine cuisine and Lavazza, an iconic brand steeped in tradition.

As an ingredient, coffee is highlighted in each recipe, some plates are specially created with Lavazza coffee beans, while others feature either ground coffee, an espresso shot, coffee infused in oil or a coffee rub to complement and highlight the ingredients in each dish, each of these brilliant and outstanding chefs from Curitiba in Brazil to Sydney, Australia have brought out the best of their culinary prowess while working with coffee as an ingredient – A culinary homage to coffee with 39 of the world’s cutting edge chefs and one sommelier.

COFFEE ABSOLUTE GASTRONOMY is available at WG.

Nic Vanderbeeken’s experiences truly connects him to the bounty of Asian produce and the unique flavors at Apéritif restaurant and bar, an elegant fine dining space serving contemporary global cuisine in the lush valleys of Ubud while touching on the archipelago’s diverse culinary heritage and ingredients.

In each of his dishes, Norbert Niederkofler attempts to express the region, the traditional agriculture and the unadulterated quality of the products, presenting them with care, consistency and lightness.

Jerome Julien finds his inspiration with thought, smell and works his ideas on a plate with the best from the South of France. And as we move to Turkey with Maksut Aşkar at Neolokal. Maksut takes traditional recipes and applies them with modern techniques without losing the essence, the flavour and reflections of memories. The focus on tastes that he remembers from his childhood and he tries to enhance it by using ingredients that tastes exactly the same as it was decades ago. Our final stop at Monti at 1-Pavilion with Felix Chong, his passion for Italian food burns strong, as he continues to draw inspiration from the traditional side of Italian cuisine, sharing his passion for Italian food with people around him.

It is the biggest celebration of food in Dubai, 3 days of food, music and entertainment in the city with TASTE OF DUBAI, from 7 to 9 March 2019, Media City Amphitheatre.

The grills are heating up, the chefs have their knives sharpened, and Dubai’s best restaurants have their menus ready for the biggest celebration of food in the city at Taste of Dubai. Join celebrity chefs David Myers, Masaharu Morimoto, Nick Alvis, Scott Price, Simon Rimmer, Tarek Ibrahim, Lorna Maseko, Mohammad Orfali, Hattem Mattar, Jenny Morris and Matt Preston for a weekend of culinary delights.

Bon Appétit

FdeCastro

WG March 2019 -

27

NIC VANDERBEEKEN

NIC VANDERBEEKEN With over 20 years of experience, Nic started work in a kitchen as a steward as he wanted to become more independent. He did this for a year, and knew that the atmosphere of the kitchen was something that he liked and gravitated towards. It was a place that he felt that he wanted to grow up in and to be a part of. After that, it was just all about learning as much as possible, keeping his head down and doing the work, after which he slowly moved up. Nic leads the team at Apéritif restaurant and bar, an elegant fine dining space serving contemporary global cuisine in the lush valleys of Ubud while touching on the archipelago’s diverse culinary heritage and ingredients. An advocate for cross-cultural collaborations, Nic’s one-of-a-kind creations are a nod to his progressive and eclectic cooking philosophy.

Prior to Apéritif and his past 5 years at Viceroy Bali’s CasCades restaurant, Nic worked in Vietnam consulting and developing the bistronomy concept he pioneered as Chef-Owner of Bistro Biggles in Belgium. These experiences truly connected him to the bounty of Asian produce and the unique flavors available in this part of the world. He spent time in the kitchens of Michelin-starred restaurants including Restaurant Berto in Waregem, Belgium; Restaurant ‘t Convent in Lo-Reninge, Belgium; and celebrity chef Wout Bru’s two Michelin-starred restaurant in France.

28 - WG March 2019

WG MAGAZINE

WG March 2019 -

29

NIC VANDERBEEKEN

30 - WG March 2019

WG MAGAZINE

WG catches up with Nic Vanderbeeken…

Your cuisine is inspired by a combination of fresh and quality ingredients, creative with the finest produce, creating a composition of flavours which is complex and modest yet impeccably balanced…

I always turn to what is available around me first: Where can I find the best quality produce that also showcases the right flavors? We work very closely with our suppliers; those who already understand what I’m looking for, which makes the job easier. A product needs to be respected for its own complex flavor, and in Apéritif, we always try to elevate the flavors using the right techniques. This can extend from pickling and fermenting to preserving. The whole menu actually builds all these flavors up so that diners can truly enjoy each and every flavor to the fullest. We also make flavors more complex by introducing spices. Most dishes are unique because of their sauces.

You honed your culinary skills in several Michelin star restaurants, your experience at ‘t Convent and Restaurant Berto… ‘t Convent was the first restaurant where I became a Sous Chef, at the age of 22.

There, it was very important to get the best quality of ingredients, and treat each one with respect. It was a restaurant known for its truffles, so I gained a lot of experience working with this amazing product. We had our own vegetable and herb garden, vineyard and chicken farm. It was eye-opening for me, and for the rest of my career that followed, there were always gardens and farms that were a part of the restaurant.

Now, it might be quite unique, but back then, it was just part of the culture.

Berto was quite hardcore. As a sous chef, we were working towards a Michelin star, which Berto achieved and now still holds. The pressure was very high as we had a small team of three chefs doing service for 50 guests at a time. It pushed my limits but really prepared me physically and mentally. Thinking back on it now, it was worth it. This is also one of the reasons I opened my own bistronomy concept restaurant.

Did it influence your style of cuisine?

In all the restaurants I have worked in, it was always the quality that came first. Focus on the products and try to use everything from any given product in order to minimise wastage. Now, it is seen as sustainability, which we encourage and the industry is an advocate for. I was always trained not to throw anything away that we couldn’t use.

In Bru, if you cut even 2mm too much off the ends of a carrot, you’d get in trouble with the chef.

VENISON WELLINGTON

WG March 2019 -

31

NIC VANDERBEEKEN

“Apéritif is Bali’s newest and most unique fine dining destination with Nic’s one-ofa-kind creations to his progressive and eclectic cooking philosophy” Your culinary philosophy, the process of creating a dish, the inspiration…

At Apéritif, we serve cuisine that is inspired by different cultures and countries around the world. We take commonalities between each culture’s culinary history, and merge it in a holistic and harmonious way to create unique dishes that can be a fusion of even three countries. That is how we got to define global eclectic cuisine at Apéritif.

I always tell my team to be open-minded and respect those you work with. Each person may have their own ideas, but it’s important to teach them about quality and basic recipes so they can build on it in the future, rather than copy their previous chef’s philosophy. Learn to be different, don’t pigeonhole yourself too quickly.

Gulai Kambing (2.0): first, I try the techniques to cook the lamb shoulder or shank to check the best part of it. I braised, smoked, roasted, vacuum cook, and then smoke it again.

The spice mix is authentic, but adjustments to my palate had to be made so it was not too spicy. I don’t necessarily cook spicy food, but I do like spices.

Normally, yellow rice is served with it, and in our interpretation, we made a yellow rice risotto made with turmeric. The risotto is Italian, but the bumbu (spice mix) is Indonesian. It perfectly matches the smokiness of the lamb. We also add some cured vegetables to the risotto and a jus for the lamb.

This combination, in my opinion, is heaven. Inspired by local cuisine, this is a take on a dish I had served in my restaurant in Belgium. We traded veal cheek with mushroom risotto and brown beer sauce to incorporate Indonesian spices.

32 - WG March 2019

CANADIAN LOBSTER

WG MAGAZINE

PAPUA CRAB

WG March 2019 -

33

NIC VANDERBEEKEN

34 - WG March 2019

DUCK

WG MAGAZINE

I’m very open-minded and realistic, but still a perfectionist, so I follow my own style, while being open to trying new things

KAREDOK

Ingredients that inspire you, your favorite ingredients and ingredients that you weren’t able to master and have given up on…

Ingredients are selected by what is available. We’re dependent on our farmers and suppliers in Bali. We are constantly experimenting with new ingredients in our kitchen.

I love working with lamb, fish, beef and spices like turmeric and cinnamon. I also like the acidity of a lemon. If I had to pick one, it will be something acidic like a lemon, lime or calamansi.

Just can’t work with Durian, it’s the smell, flavour and texture.

Special cooking techniques, equipment you enjoy using…

The Komodo grill and the induction stove, which is very precise. I like to pickle vegetables, as well, so you will always find some iterations of that in my menus.

Produce, Creativity or Technique…

Produce always ranks on top. It will always be the starting point of a new dish. You always have to taste the product first, then decide what technique best showcases the flavour of this ingredient. After that, it is up to your creativity to bring it all together.

Your greatest influence in the kitchen…

It my past experiences: What I ate, where I ate. The team gets the freedom to share dishes they love the most, which sometimes influences the flavours of our dishes here. I’m very open-minded and realistic, but still a perfectionist, so I follow my own style, while being open to trying new things.

IBERICO PORK

WG March 2019 -

35

NIC VANDERBEEKEN

“You need to be patient if you want to reach your target. Challenges keep me going, as well as learning about new and different food” Your earliest food memory, flavors from your childhood…

The time I made cake with my mother. I licked the raw batter of an apple cake off the spatula. An interpretation of this memory can actually be found in our menu. I also love mayonnaise, mashed potatoes with hints of nutmeg, and brown butter from the pan when seared with steak or fish. It’s the best when the butter is mixed with the mashed potatoes, too.

What keeps you motivated at this point of your career?

You need to be patient if you want to reach your target. I don’t think I’ve reached my target yet, and even after I achieve that, I will want a new one. Challenges keep me going, as well as learning about new and different food. I grew up within the hospitality industry, and I don’t think I can live without it. I try to always surround myself with people with the same passion.

What do you do to stay on top of the new cooking trends?

I read plenty of books and listen to chefs of the new generation.

They usually have the opportunity to stage at plenty of edgy restaurants, where they are able to share the new techniques that they have learnt with me. It is also important to be talking or cooking with chefs, as every collaboration has a sharing of ideas and techniques.

In the past years how has cuisine changed around the world?

These days, chefs are more open to sharing recipes and ideas are being exchanged very quickly. Social media has had a big impact on food. I feel that every dish should be Instagrammable, but it is a relief that people still hold true to the essence of cooking, the food and the product.

Being a chef is perceived as a glamorous profession, your advice to chefs entering the kitchen for the first time…

Follow your heart, cook in a team where you feel comfortable, be open to constructive feedback or criticism, be disciplined and focus on your skills and what you do. Always take the time to learn the basics, and make sure you taste a lot, and everything. Follow your own path, but always be passionate and motivated. You don’t have to feel like you are always measuring yourself against others.

36 - WG March 2019

PB&J

WG MAGAZINE

GOATS CHEESE CAKE

WG March 2019 -

37

COFFEE ABSOLUTE GASTRONOMY

38 - WG March 2019

PHOTO © VICTORIA SHASHIRIN

WG MAGAZINE

WG March 2019 -

39

COFFEE ABSOLUTE GASTRONOMY

LAVAZZA AND TOP GASTRONOMY A LONG STORY OF A FLAVORFUL UNDERSTANDING TO SHOWCASE THE ULTIMATE SCORE OF A PERFECT MATCH “COFFEE ABSOLUTE GASTRONOMY” Tradition, experimentation, intuition and quality. These are just some of the values that Lavazza has in common with today’s top Italian and international chefs: the company’s constant commitment to excellence and its dedication to research have found a perfect match in the world of top gastronomy.

Quality coffee is created by an accurate selection of ingredients, technical competences and the intuition that provides that famous “extra touch” to the product. This is the same creative ‘modus operandi’ – ingredient’s quality, skill and imagination – that chefs use every day when creating their dishes. Therefore, the relationship between Lavazza and Top Gastronomy comes naturally.

40 - WG March 2019

WG MAGAZINE

COOKIE CUP PHOTO © FABRIZIO ESPOSITO

WG March 2019 -

41

COFFEE ABSOLUTE GASTRONOMY

W

ith over 20 years of expertise and ongoing commitment to the haute cuisine, on February 17th at Torno Subito W Dubai - The Palm, in Dubai, Lavazza presents “COFFEE ABSOLUTE GASTRONOMY”, a 176 pages book featuring the celebration of coffee as the key ingredient that inspired 40 of the world’s cutting-edge chefs and 1 sommelier to create special and unusual recipes. The project was born from the will of its author, Flavel Monteiro and Lavazza, the iconic brand steeped in tradition for which experimenting and passion are a booster to innovate. Author Flavel Monteiro followed step by step the book’s creation process, selecting the best international chefs since its initial idea, which was conceived during a Lavazza lunch meeting.

“COFFEE ABSOLUTE GASTRONOMY” features a real journey around the world of haute cuisine encountering, along the way, 40 cutting-edge culinary professionals, specifically 35 Michelin stars, crossing 6 continents and 23 countries. From the first photographer of the Rolling Stone Magazine - Baron Wolman starts the book with an ode to coffee. The First Words from the very best of France and La Liste’s Culinary Best – Guy SAVOY, and the introduction by Ferran and Albert Adrià.

Ferran Adrià was, in fact, the first great chef working with Lavazza, a collaboration starting in 2002 that successfully continued over the years and is still active with the contribution of Lavazza to Ferran Adrià’s Bullipedia project Coffee Sapiens, the encyclopaedia dedicated to western gourmet cuisine.

42 - WG March 2019

CREMESPRESSO PHOTO © FABRIZIO ESPOSITO

WG MAGAZINE

Beyond the first pages, the selection of Chefs of Coffee Absolute Gastronomy is very ambitious, starting with Heinz Beck, Konstantin Filippou, Grant MacPherson and Vineet Bhatia, to Manoella Buffara and Teresa Cutter, up to Reif Othman and Michelin-starred Chef Paco Pérez… and many others! Inspired by the quality and versatility of coffee, all of them, brought out the best of their culinary prowess while working with various types of coffee as a key ingredient to outstanding recipes. Coffee beans, ground coffee, espresso shots, coffee infused in oil and coffee rubs are only a few of the forms in which Lavazza complemented and bolstered the ingredients in each dish.

GELATO DI COLOMBA PHOTO © FEDERICO BOTTA

CAVIALE DI CAFFÈ (O COFFEE CAVIAR) PHOTO © FABRIZIO ESPOSITO

UOVO CALDO DI CAFFÈ PHOTO © FABRIZIO ESPOSITO

“In COFFEE ABSOLUTE GASTRONOMY the broader universe of coffee takes a main role and becomes a place of experience and confrontation in a book that not only talks about coffee as a product, but amplifies its potential to amaze increasingly demanding palates” states Flavel Monteiro “A passion for the finer things in life - a desire to live within the greatest expression of pleasure, this book is all about quality. The way it was created with the warmth of the human touch makes it a very personal labour of passion and friendship. If it wasn’t for that fateful lunch 10 months ago with Karim Merhi, this book wouldn’t exist. Like to thank Lavazza, the Top Gastronomy Team of Lavazza and Riccardo Codognola for this collaboration – a culinary homage to coffee”.

“Lavazza started collaborating with the great chefs in 2001 and since then maintaining the special focus to enhance coffee and propose new ways of eating it, elevating it to a true form of culinary art ” – explains Riccardo Codognola, Head of WEMEA Marketing Sales department of LAVAZZA – “With the project COFFEE ABSOLUTE GASTRONOMY, that came to live thanks to Flavel’s willing and efforts, we are really happy to see how inspiring and contagious coffee has always been and still is for Top International Chefs who respond with passion and creativity to any request for collaboration from Lavazza”.

The company’s commitment to the Top Gastronomy world began in 1996, when a partnership between Lavazza and Slow Food was launched, which brought together the passion for flavours and the knowledge of the Italian tradition. A passion which was later cemented by a partnership with the first Italian University entirely dedicated to food and gastronomy, Pollenzo University of Gastronomic Sciences.

The competence and experience of the company in the field of coffee, was recognized by the University through the creation of the Lavazza Training Centre, the University’s venue for its Masters’ Degree on coffee. Lavazza continued to grow its innovative qualities, when the Training Center created a dedicated product experimentation division in 1998. The intuitive ideas of the Lavazza Team were transformed into new ways of enjoying coffee. With the bold, innovative spirit of both international and Italian celebrity chefs, considered stars of Haute Cuisine, partnerships quickly formed.

Lavazza also collaborates with several important food events such as Lo Mejor de la Gastronomia in Spain, Identità Golose in Italy and the Festival Off (Omnivore Food Festival) in France.

WG March 2019 -

43

COFFEE ABSOLUTE GASTRONOMY

Heinz Beck is known as one of the most notable masters of gastronomy in the world.

His unique interpretation of the modern kitchen goes beyond his undisputed culinary talent, but includes the utmost attention towards the selection of ingredients and their transformation into innovative flavours. Beyond a career as a highly decorated chef, Heinz Beck has been heralded as a leader in Italian and Mediterranean culinary traditions. Among numerous awards, Heinz has been recognised by Michelin, Bibenda, Gambero Rosso and L’Espresso to name a few.

His profound understanding of the culinary culture is revealed in several of his books, which address more than culinary practices. One of the best sellers in the past year is Heinz’s “L’Ingrediente Segreto” (The Secret Ingredient).

His other noteworthy works include “Arte e Scienza del Servizio” (The Art and Science of Service), “Heinz Beck”, “Vegetariano” (Vegetarian), “Pasta Heinz Beck” and the ingenious “Finger Food”. Furthermore, Heinz has tackled nutrition and healthy culinary practices in “Ipertensione e Alimentazione” (Hypertension and Nutrition) followed by “Consigli e Ricette per Piccoli Gourmet” (Tips and recipes for young Gourmet). His latest book is titled “Best of Heinz Beck”.

In 1998 Heinz won the Five Star Diamond Award, and in 2013 “Six Star Diamond Award”, both conferred by the American Academy of Hospitality Sciences. He was the first chef in Italy to obtain such an acknowledgement. In the year 2000 Heinz was awarded with the “Gold Medal at the Foyer of Artists”, an international prize of the University of Rome La Sapienza, awarded for the first and only time in 40 years to a chef. In 2010 he received the “Knight of the Order of Merit” from the Federal Republic of Germany awarded by the Minister Friedrich Däuble.

In 2016 he was nominated Ambassador of Extraordinary Italian Taste by MIPAAF by the Italian Ministry of Agricultural, Food and Forestry Policies, for the promotion of Italian Cuisine worldwide. In the same year he was also awarded with the Italian Excellence prize at the first edition of the Italian Excellences Festival. In March 2018 Beck received a degree in Natural Bio Energies, which was awarded to him by the Popular University of Arezzo.

PHOTO © INTERMEDIA JAPAN

Heinz Beck is truly a culinary genius of our time with Michelin-starred restaurants around the World - La Pergola in Rome (three stars), Café Les Paillotes in Pescara, Italy (one star), Gusto by Heinz Beck at Conrad Algarve, Portugal (one star), and Heinz Beck in Tokyo, Japan (one star).

In the Middle East, Heinz oversees Social by Heinz Beck at Waldorf Astoria Dubai Palm Jumeirah – Dubai and his latest restaurant opening is ATTIMI by Heinz Beck in Milan.

44 - WG March 2019

WG MAGAZINE

AMBERJACK MARINATED IN WHITE BALSAMIC VINEGAR PHOTO © JANEZ PIKSIC

WG March 2019 -

45

COFFEE ABSOLUTE GASTRONOMY

46 - WG March 2019

PHOTO © DAVID ABDALLAH

WG MAGAZINE

Born into a family of hotel owners, French born Annie Féolde was in Florence studying Italian when she met a dashing Italian sommelier by the name of Giorgio Pinchiorri. They opened Enoteca Pinchiorri in Florence. A novel concept at the time, it gave guests the opportunity to savour fine grapes by the glass instead of by the bottle.

Annie, who came from a family who worked in the hospitality industry, started creating little amuse-bouches to serve as an accompaniment to the glasses of grape. She clearly had an appointment with destiny as this self-taught chef turned her creations into a veritable menu, going on to receive her first Michelin star in 1981.

In 1982 Annie was awarded her second Michelin star, followed by a third in 1993, making her the first female chef the recognised with this ultimate accolade. The recognition meant a great deal to her as the Michelin Guide was started in her native France. Only two other women in Italy have since achieved this feat - Nadia Santi at Del Pescatore in Mantua, and Luisa Valazza at Al Sorriso in Piedmont. Outside of Italy there are four female chefs who currently hold three stars. They are Carmen Ruscadella and Elena Arzak in Spain; Anne-Sophie Pic in France and Clare Smyth in the United Kingdom.

Over the years Enoteca Pinchiorri has become celebrated equally for its extraordinary cellar as for the delectable creations that emerge from Annie’s kitchen. Winning recognition and accolades for almost forty years, Annie recently received the medal of ‘La Légion d’Honneur’ from the French Government. Her culinary style is a tribute to superior gourmet flavours, innovative cuisine created from top quality Italian ingredients and a delicious twist on old Tuscan recipes that are revisited in a contemporary way.

WG March 2019 -

47

COFFEE ABSOLUTE GASTRONOMY

Vineet Bhatia is one of the world’s most exciting, creative and accomplished chefs. Throughout his career Vineet has created history with his progressive approach to Indian food, transforming perceptions of the cuisine globally through his portfolio of restaurants in Europe, Asia and Africa.

Born in Mumbai, Vineet’s influences have been based on the traditions of Indian life and family. His almost military style training at the Oberoi School of Hotel Management in New Delhi stood him in good stead but at the same time the rigid traditional kitchens did not allow him freedom to experiment and develop his own Indian cuisine.

Vineet moved to London in 1993, where he hoped to find the freedom to express and evolve his modern approach to Indian gastronomy. Perhaps ahead of his time, the London of that era offered a limited outreach for Indian cooking, with many establishments serving a cuisine of ambiguous authenticity. Unperturbed, he began his career with his trademark determination.

The result was respect from his peers, a successful restaurant and global acclaim. However, it wasn’t until 2001 that Vineet became the first Indian chef to receive a Michelin star for his restaurant Zaika in Kensington. His personal venture Rasoi also received a Michelin star in 2006 and he made history again when in 2009, Rasoi by Vineet – Geneva was awarded its first Michelin star. The award made him the only Indian to have a star for each of his restaurants.

PHOTO © JALAJ TYAGI

October 2016 heralded a new beginning for the awardwinning chef and restaurateur. Rasoi was re-launched as Vineet Bhatia London (VBL) and was the first Indian restaurant to eschew the traditional à la carte offering, serving only their signature 11 course Experience Menu.

VBL was also awarded a Michelin star in October 2017.

Apart from the honours and inventions, what Vineet Bhatia will always be respected for is the Indian cuisine revolution that he stirred. A culinary battle of sorts that took him several years and gave him great rewards.

48 - WG March 2019

WG MAGAZINE

PHOTO © EARL SMITH

WG March 2019 -

49

COFFEE ABSOLUTE GASTRONOMY

50 - WG March 2019

WILD FRUIT CREAM AND DRY SUNFLOWER PHOTO © RUBENS KATO

WG MAGAZINE

MANOELLA BUFFARA A native of the southern Brazilian state of Paraná, Manoella (Manu) Buffara has been rising to prominence among a new generation of masters in the contemporary gastronomy scene. At her restaurant, Manu, in Curitiba, dishes delight guests with very Brazilian ingredients.

Notable for their technical sophistication, they are also masterpieces of simplicity and sensitivity.

Manu’s ingredients are grown in her very own garden, coddled by a team of trained gardeners who are treated like part of the family and are passionate about nature.

They dictate and mould Manu’s ever-changing menu.

Her respect for ingredients started in her childhood, and was seasoned in Italy during placements at Michelinstarred establishments. This same respect gained form and consistency after she became the first Brazilian to intern at then-unknown Noma, in Denmark. Another significant influence, in terms of discipline and perfectionism, came with a stint working for Grant Achatz, of Alinea in Chicago.

Inspirations for Manu’s recipes come from a plethora of experiences, including some hard graft on a fishing boat in Alaska and backpacking through Europe, as well as from distant family memories and her current team of small scale producers with whom she partners.

Her technique is indisputable, and it has become visible in the construction of her dishes, even for those who do not understand the subject. Good taste and sophistication are keywords as she carefully selects her products.

This journalism graduate decided that her way of communicating was not through words but through taste.

This is the way she writes her story.

So much love and dedication earned Manu awards such as Revelation Chef, Chef of the Year and Personality of the Year in publications such as Guia Quatro Rodas, Veja Curitiba Comer & Beber and Bom Gourmet/Gazeta do Povo. In 2015 Manu was also awarded as Best Restaurant of the Country, and Best Restaurant of the South Region.

WG March 2019 -

51

COFFEE ABSOLUTE GASTRONOMY

Growing up in a small country town called Bunbury in Western Australia, Teresa Cutter learned to love food when she was about four years old. She would watch her great aunt churn out babka (pound cake) and sernik (cheesecake) for their Polish family and friends. Teresa would help out in the kitchen. Her great aunt would get her to sift the flour, prepare all the ingredients and shape piroshki (big ravioli) with her tiny fingers. Everything was made from scratch and was both simple and nourishing.

That was the beginning of Teresa’s love of cooking.

At the age of 14, she got a part time weekend job at the local bakery where she was inspired by the bakers and all the wonderful creations that came out of the oven. After leaving school, she trained as a chef for many years and worked under many great chefs in Perth.

She gained an apprenticeship with executive chef Neal Jackson and spent the next few years slaving over the proverbial stove – creating hot and cold entrée, main courses, desserts and cooking rich, French-style sauces and pastries. She was soon promoted to assistant pastry chef in the hotel kitchen and went on to win a gold medal at Salon Cullinaire for her creation of a magnificent Indonesian layer cake (German Tree Cake) that resembled pages in a book and was decorated with chocolate fondant and marzipan to resemble an ancient-style biblical masterpiece.

Six years after qualifying as a chef, she started her own catering business. Teresa is also a qualified personal trainer and studied nutrition at Deakin University which allowed her to develop simple healthy recipes that were purely delicious.

In 2006, she opened her first café in Sydney, Australia named ‘The Healthy Chef’. She wanted the café to emulate the feeling she experienced in her great aunt’s home. It was one of the first cafés in Sydney to offer healthy, plantbased, food and appeal to the masses. Working crazy hours and suffering from adrenal burnout and exhaustion, she knew that if she didn’t do something about her health she was not going to be around for too much longer. She sold the café and got her life back on track. Teresa then decided to use her knowledge, experience and passion for healthy food to create a range of nutritional products made from clean, organic and honest ingredients as well as a collection of cookbooks to help others on their wellness journey.

PHOTO © STEPHEN MURRAY

As a regular columnist with TIME magazine and the author of several international award winning cookbooks, Teresa is the founding director of The Healthy Chef Functional Food Range that consists of organically sourced proteins, superfoods, teas and nutritional based wholefood products. The Healthy Chef is also a boutique media and publishing company producing quality healthy cookbooks for the Australian and worldwide market.

Her goal is to get people cooking and eating healthier.

52 - WG March 2019

WG MAGAZINE

CHOCOLATE OLIVE OIL CAKE PHOTO © PAUL CUTTER

WG March 2019 -

53

COFFEE ABSOLUTE GASTRONOMY

54 - WG March 2019

PHOTO © PER-ANDERS JÖRGENSEN

WG MAGAZINE

Son of a Greek father and an Austrian mother, Konstantin Filippou was born in Graz, Austria. The multicultural marriage of his parents and the Mediterranean influence of his childhood were the early driving forces for his future professional career.

Konstantin’s cuisine is pure, straightforward, based on Austrian products and characterised by an unbridled passion for ingredients. Always aiming for the essence of taste, his cooking style reflects his multicultural background and allows for a unique approach to food from both of his worlds that can be seen in his dishes. He is influenced and inspired by his travels, meeting people, new products, strolling through forests – everything.

For Konstantin, it’s important to represent his signature style. His cooking is never only about the food. It’s about colours, design of the dishes and plates. He endeavours to surprise his guests, even when they have the feeling that they’ve already seen everything.

In 2013, Konstantin Filippou opened his first restaurant, Konstantin Filippou and, seven months later, he was awarded with three bonnets (Gault Millau) followed by a Michelin star in March 2014. In June 2015, Konstantin’s story continued with the opening of O boufés, and was awarded “Gault Millau Chef of the Year 2016”. Only four months after the opening O boufés, he received two bonnets (Gault Millau) and a Bib Gourmand in the March 2016 Michelin Guide.

WG March 2019 -

55

COFFEE ABSOLUTE GASTRONOMY

Paco Pérez is one of the leading practitioners of stateof- the-art 21st century cuisine, while also being a shy and reserved kitchen worker. He was born in Huelva, but has been in Llançà, in Empordà, since he was six months old. He wanted to become a footballer, but his fascination with cooking eventually won (as a child, he managed to ‘invent’ a pizza baking it under the sun).

Aged 12, he started to work in his family’s tapas bar, and this gave rise to his true passion. He combined his studies with working in different restaurants and finished his training with Michel Guèrard and Ferran Adrià. These placements changed his outlook towards cuisine and laid the foundations for what he was to achieve at Miramar.

The Miramar story is the story of Julia Cisneros, from Albacete and Alfons Serra, a driver who covered the Barcelona-Portbou journey. In 1939, they moved to Llançà and built a humble beach-side restaurant. In the post-war years, a traveller asked if they rented rooms, and without hesitating, she said yes. That night, they slept on the beach, and Miramar Inn was born.

The Inn continued to grow. It started serving food and had a total of 45 rooms. However, a young Paco Pérez would change the narrative. One summer morning he fell in love with a girl in Miramar port, the granddaughter of the founder. They converted the restaurant into a two-starred Michelin venue, and the Inn came to have five exclusive rooms to look after guests as if they were personal friends.

Together, they turned the restaurant into a pilgrimage for foodies from around the world.

Miramar is a life-long, professional, family-made project, with the past and present coming together in Llançà. There, where the sea and mountains meet, Paco showcases his vision of culinary tradition and the avant-garde, using the finest products and the most skilled techniques.

Paco also manages the culinary offering at the two Michelin-starred Hotel Arts, the one Michelin-starred Cinc at the Hotel Das Stue in Berlín, L’EGGS, Doble, La Royale and Bao bar. The chef has five Michelin stars across his restaurants – two stars at Miramar, two stars at Enoteca in Barcelona and his Michelin-starred restaurant in Berlin, 5-Cinco by Paco Pérez.

56 - WG March 2019

WG MAGAZINE

PHOTO © MIRAMAR

WG March 2019 -

57

COFFEE ABSOLUTE GASTRONOMY

58 - WG March 2019

AMADAI & SAKURA1 PHOTO © NARISAWA

WG MAGAZINE

Born in the Chita peninsula in Aichi prefecture, south of Tokyo, Yoshihiro Narisawa’s grandfather ran a Japanese sweet shop and father ran a western sweet shop. Naturally, the kitchen was his playground. He grew up with a family who cooks with the freshest milk and eggs directly delivered from farms every morning. It was so natural for him to buy ingredients from producers and he learnt the importance of this when he was a child.

Yoshihiro left Japan to train in Europe at the age of 19.

Eight years later, he returned to Japan to open his first restaurant - La Napoule in Odawara City. The restaurant relocated to Tokyo and in 2011 it became Narisawa.

Bringing the best from his training in France, Yoshihiro combined classical French cooking techniques with the finest Japanese ingredients.

Sustainability and gastronomy are Yoshihiro’s themes and he is a pioneer of cuisine connected to the preservation of the natural environment. Having travelled to his producer’s fields, having stepped into the earth, and having built a relationship with the natural world, he has created dishes such as Soil Soup, Water Salad and Essence of the Forest.

Through these signature Narisawa dishes, the consumer gains a new relationship with the natural world, and with environmental concerns.

Taking his innovative Satoyama cuisine, a step further is the theme ‘Evolve with the Forest’, a calling towards the forests that make up the Japanese land. This theme captured the attention of chefs around the world, resulting in Yoshihiro being named Most Influential Chef at Madrid Fusion 2010.

Yoshihiro has received about every honour imaginable and Narisawa in Tokyo currently sits at 18 on The World’s 50 Best Restaurants. He brings nature to a plate, the natural landscape of the season where you carefully consider the main ingredient as the core of the dish, a composition of smell and textures which is full of flavours and perfectly balanced.

WG March 2019 -

59

COFFEE ABSOLUTE GASTRONOMY

Whether it be Japanese at Zuma, Middle Eastern at Q’bara or Anatolian at Rüya, Colin Clague’s culinary philosophy is based on the rich history of cuisine. With his travel and research, Colin maintains the integrity and tradition of a dish. Classic dishes remain recognisable despite being presented in a different way or lightened to make them more appealing while maintaining their history and tradition.

Influenced by his mother, Colin Clague’s upbringing on the Isle of Man fostered his culinary desire, growing up on amazing food. Colin wanted to travel the world and wanted to cook. At sixteen he applied to join the Royal Navy as a chef but failed, so he moved to London to star his culinary journey.

Working and gaining experience with some well-known chefs such as Anton Mosimann, Peter Langan, Gary Hollihead, and Sir Terence Conran. In 1999 Colin was part of the pre-opening team of the seven-star hotel Burj Al Arab in Dubai and then was the executive chef of the award-winning Zuma in London and Dubai with Rainer Becker and Arjun Waney. Colin then moved on to Caprice Holdings where he took charge of all the restaurants which included the opening of The Ivy at the Emirates Towers in Dubai. Later, he was the head chef at Jean-Georges Dubai and the Middle Eastern restaurant Q’bara. With a year’s break in Singapore, Colin took the position of executive chef at Pollen with Jason Atherton.

Colin was recently nominated for the World’s Best Chef Awards, joining the ranks of Grant Achatz, Sat Baines, Bjorn Frantzen, Pierre Gagniere, Peter Gilmore, Philip Howard and Jean Georges and has won several awards and accolades including the ProChef ME 2017 Outstanding Achievement Award of the Year. Having recently opened Rüya in London, there’s surely lots to come from this ambitious chef.

60 - WG March 2019

WG MAGAZINE

PHOTO © RITA TESSANDORI

WG March 2019 -

61

COFFEE ABSOLUTE GASTRONOMY

Born in Perugia and raised in the heart of Cortona, Silvia Baracchi proudly declares herself “Etruscan”.

Hailing from a family of restaurateurs, she has inherited a passion for good food, a sensitivity to the traditions and the art of hospitality, with her Michelin-starred restaurant Il Falconiere inspiring her culinary style day by day.

Her Tuscan cuisine is made with great ingredients respecting tradition and the seasons with a touch of new presentation. Her cooking courses take the name from a friend Francis Mayes’ book - “Cooking Under The Tuscan Sun”. Participants arrive to learn the secrets of Tuscan traditions. Silvia’s cookery school provides Tuscan lovers with the skills they need to translate their love for food into beautiful and imaginative cuisine.

Silvia’s cuisine is deeply immersed in her territory; here she can find the best ingredients and the deepest inspiration.

Achieving the right balance is her goal and for her, the best way to achieve it, is to follow the seasons and be able to capture the greatest fragrant flavours and scents. Tuscan cuisine is very rich and Silvia aims to balance tradition with a contemporary approach.

Silvia employs different approaches and distinct menus at her restaurants. At Il Falconiere she uses different techniques to make every dish light, healthy and delicious at the same time. Her second restaurant is Locanda del Molino. It is a traditional restaurant where she uses fire to cook, an important aspect of traditional Tuscan recipes.

62 - WG March 2019

INSALATA DI CAVOLO ROSSO PHOTO © SILVIA BAGLIONI

WG MAGAZINE

WG March 2019 -

63

COFFEE ABSOLUTE GASTRONOMY

Grant MacPherson’s stellar career has spanned five continents, four decades, and some of the world’s most celebrated dining and hospitality destinations. He has cooked adventurous five-star menus, designed and run world-class kitchens, and built top-notch teams at iconic places including the Raffles Hotel in Singapore, the Bellagio and the Wynn in Las Vegas and Sandy Lane Hotel in Barbados. This native Scotsman’s robust embrace of global wanderlust and contrasting cultures is exceeded only by his passion for food and all things culinary.

With this comes his deep love of the camaraderie of the kitchen, the restaurant and the venue. This has earned him consummate respect from his people, executive skills and his mastery as a chef.

Based in Las Vegas, Grant runs his own global culinary consulting business, and keeps a globetrotting calendar of international festivals and events. He was recently tapped as one of the chef ambassadors for Stella Artois, and was featured in video and print in their “Host Beautifully” campaign for 2015/2016. He has recently been spotted in Las Vegas working on the re-launch of the Westgate Resort & Casino - formerly the legendary Las Vegas Hilton.

PHOTO © BILL MILNE

64 - WG March 2019

Grant has served as the global culinarian for Beech Ovens, Jade Range and executive chef for Viking Commercial as well as being the subject of another beautiful coffee table cookbook, In The Viking Kitchen. He has cooked 15 James Beard dinners, including three in New York City and was involved in the first overseas James Beard dinner at the Four Seasons in Singapore. He was also a Gold Medal winner in the Culinary Olympics of 1992 on Team Singapore. Grant’s projects as principal and chef for Scotch Myst’s culinary consulting team span the world including Malaysia, Australia, Europe and North America.

WG MAGAZINE

CRAB CONSOMME CRAB SALAD OSCIETRA CAVIAR

WG March 2019 -

65

COFFEE ABSOLUTE GASTRONOMY

Born and raised in Skåne, in the countryside among farmers and open landscapes, Mikael wasn’t interested in cooking when he was young, and was not sure about going to culinary school. Since he liked to eat and always had good food at home he didn’t participate very much in the cooking at home. It was at 16 when he had a test week in a kitchen. As an avid sports fan, the team spirit in the kitchen spoke to him. His career as a chef started at school in Kristianstad, where he fell in love with cooking.

Earning experience in high-end establishments, busy brasseries and seafood restaurants, Mikael started his culinary journey in Le Canard in Oslo. He then honed his culinary skills in the three Michelin star kitchens of chefs Martin Berasategui and Quique Dacosta. It was during this time in Spain that he gained the required technical knowledge of cooking. Back in Oslo, Mikael participated in the launch of Grims Grenka restaurants Madu and Tjuvholmen Sjømagasin as the assistant chef for the seafood restaurant where he worked with big grills and live seafood. Mikael also did stints in Asian restaurants making dim sum. This was to get a broad experience, see as much as possible and do new things.

In 2013, he opened his first restaurant. Kontrast is a dream he’d had for 15 years, ever since he decided to become a chef. Kontrast is a modern Scandinavian restaurant with a focus on using ingredients that are both local and at the peak of their season. The main goals are to offer world class, organic and ethically sourced ingredients from Norway and to showcase the farmers who produce them.

66 - WG March 2019

WG MAGAZINE

PHOTO © LARS PETTER PETTERSEN

WG March 2019 -

67

COFFEE ABSOLUTE GASTRONOMY

Sam Aisbett is part of a new generation of Australian chefs, transforming the notion of modern Australian food. His flavour-driven approach to international ingredients has a distinctly Asian touch. Born and raised in Australia, Sam was brought up around food because of his mum, an amazing cook who was always experimenting in the kitchen. Sam started off as an apprentice butcher in his parents’ butcher shop which served as a good foundation for him to enter the culinary world. His parents were aware of his love for cooking and were the ones to help him secure his first kitchen job.

His first experience in a commercial kitchen was as a kitchen hand learning to clean, manage his time and how to take charge of a busy section. Sam then went on to work in the kitchens of Peter Gilmore’s Quay in Sydney as a head chef and as a sous chef under Tetsuya Wakuda at Tetsuya’s.

The menu at his restaurant Whitegrass in Singapore transcended geographical boundaries and was inspired

by Sam’s extensive travels. As chef-owner of Whitegrass, Sam offered a comfortable and relaxed platform for diners to enjoy inspired food at the highest level.

He likes to add a juxtaposition of textures, to create an amazing mouth feel. Another trademark of his culinary style is the way he incorporates an umami element into the dish, in order to round out the flavour profile and in return balance the dish.

As a young chef, it was Sam’s dream to have a Michelin star, and he looked up to the chefs who ran Michelin-starred restaurants. He achieved his dream when Whitegrass was awarded a star.

68 - WG March 2019

WG MAGAZINE

CHERRY PHOTO © EDMOND HO

WG March 2019 -

69

COFFEE ABSOLUTE GASTRONOMY

70 - WG March 2019

WG MAGAZINE

A culinary passion which started an early age, José used to sit on his mother’s or grandmother’s lap and would learn how to knead, season, cut, mash and eventually cook. They were his first teachers. Coming from a humble and hardworking family background, He left his parents’ house to study the culinary art at the state cooking school, in Santo Domingo de la Calzada which he combined with a job to bring in more income.

The person who put a mark on him was Pilar en el Cachetero, she purified his style, she spoke to him of patience, and she did not like to cook in a hurry. From Pilar he learnt to be ambitious, to put guests first and above all, perseverance.

PHOTO © ABEL ALONSO

José built a great team with Pilar. Without a doubt it was the teamwork that was fundamental and he recognises the value of each member’s role because without him or her, the guest’s final perception would not be the same.

The values that reinforce him are humility, respect and friendship since for him, at the end it’s about sharing and having fun.

On a daily basis, José’s commitment, his ability to sacrifice, his talent and imagination make him the renowned chef he is today.

WG March 2019 -

71

COFFEE ABSOLUTE GASTRONOMY

Paris-based David Toutain is considered, among colleagues and food writers, one of his generation’s most talented and popular chefs, making appearances in kitchens all around the globe. After what was seen as his homecoming to Paris with the opening of his new restaurant in December 2013, Toutain has continued to practice meticulous and conceptual cooking of seasonal produce. At David Toutain you are offered an entirely novel experience, and he takes vegetables very seriously.

Accuracy, rigor, perseverance and creativity were values David discovered at Manoir du Lys culinary school.

After his graduation, David confirmed his motivation of cooking at Bernard Loiseau’s restaurant. At 20, David got a position with Alain Passard’s Arpège when Alain Passard was turning towards a vegetable-oriented cuisine.

David enjoyed a real autonomy, freedom and spent three years specialising with vegetables and at the same time asserting his own personality. Improving his culinary skills, David went on to work at Ambroisie, Bernard Pacaud’s restaurant and later mastered his cooking techniques with Marc Veyrat.

It was time for David to venture out, and experiment with new cuisines. His travels took him to Andoni Luis Aduriz’s Mugaritz in Spain; preparing him for his role as chef de cuisine at the iconic two Michelin-starred New York restaurant, Corton. With the birth of his son in 2010, David returned to France and with the idea of opening a gastronomic counter, he joined the Agapé Substance, the avant-garde 26-seat restaurant with a young and warm atmosphere with its fine cuisine.

His unfailing enthusiasm and sensitivity to the freshest ingredients, quality produce and unexpected flavours earned him and Agapé Substance numerous awards including “62nd Top Restaurant in Europe” by Opinionated About Dining (OAD), as well as “Rising Chef of the Year”

by Magazine Le Chef. In 2012 Chef David was named by the Gault Millau guide as “One of the Six Greats of Tomorrow”, cementing his place as a tastemaker and trendsetter of the culinary world.

David Toutain’s cuisine is inspired by nature, travel, and different cultures – always with the goal of letting products speak for themselves all year round. Interesting techniques play a part in his cooking, whilst still honouring the product.

Today David shares his experiences and travels with his guests through his concept and menu at his restaurant in Paris, located at 29 Rue Surcouf. A year after its 2014 opening, Restaurant David Toutain was awarded its first Michelin star and in 2019 his second Michelin star.

72 - WG March 2019

WG MAGAZINE

BETTERAVE FUMÉE PHOTO © THAI TOUTAIN

WG March 2019 -

73

COFFEE ABSOLUTE GASTRONOMY

74 - WG March 2019

SPICY SALMON AND AVOCADO MAKI PHOTO © REIF OTHMAN

WG MAGAZINE

REIF OTHMAN Reif Othman first started cooking at the age of 14, helping his mother in the kitchen. He would cut and wash vegetables, make the pastry and bake. His first kitchen experience was with his mother in her food stall, preparing traditional Javanese cuisine (a mix of Indonesian and Malaysian cuisine). Later, he went on to learn with Violet Oon, a Singaporean chef specialising in Peranakan cuisine. Reif recalls Violet Oon mentoring him and seeing the potential he had which gave him the drive to be where he is now.

Reif began gaining international recognition for his culinary talents in 2007 when working with One Rochester Group in Singapore as group executive chef for some of the city’s top restaurants and hotels. In 2009, Reif joined the Zuma Dubai team as executive chef and quickly moved up the ladder as he displayed extensive talent being both creative and disciplined in the kitchen and finding inspiration in all types of cuisines. His culinary excellence helped establish Zuma as one of the most renowned restaurants in Dubai.

Under Reif’s supervision, Zuma Dubai appeared on the San Pellegrino World’s Best Restaurants for four consecutive years. In 2015, Reif moved on from his role as regional executive chef at Zuma - Dubai and Abu Dhabi, for the opportunity to propel his culinary career to new heights as the director of culinary at R.A.W. Galadari Holdings & Absolute F&B Facilities Management.

With much success at Play, in 2016, Reif launched his most intimate creation – The Experience. The revolutionary concept took a fresh look on the traditional chef’s table.

The exclusive setting seated 12 guests and the bespoke menu was tailored to each diner’s requirements. During this time he won What’s On Chef Of The Year, The Pro Chef Most Innovative Chef, Time Out - Best Asian Restaurant, Time Out Restaurant Of The Year and was inducted into the Bord Bia Chef’s Irish Beef Club.

Reif takes his guests on a sensory expedition and gastronomic journey through his perfectly balanced oneof-a-kind cuisine. It is concoction of exquisite flavours that fuse East and West through technique and ingredients with his ‘Meditterasian’ approach. His guests are drawn to his simplicity, passion and his move away from the conventional ways of doing things.

In 2018 the award-winning chef left R.A.W. Galadari Holdings & Absolute F&B Facilities Management to join F1 supremo Flavio Briatore’s Billionaire Group where he oversaw the group’s F&B concepts. Having recently finished his contract with the group, Reif continues to transform the culinary landscape of the UAE with chef collaborations, pop-ups and lots of projects in the pipeline.

WG March 2019 -

75

COFFEE ABSOLUTE GASTRONOMY

At the age of nine or 10, Onno Kokmeijer knew that he wanted to be a cook. His father was part of the inspiration since he loved to cook at home especially during the weekends and at that time Onno use to help in the kitchen.

His father taught him all about ingredients and cooking.

At 12 he joined a culinary school in the northern part of The Netherlands and two years later he had to make a choice whether he wanted to pursue cooking or baking and patisserie, it was easy choice and he chose to proceed with cooking.

In 2003, Onno started at Ciel Bleu, Hotel Okura Amsterdam, and immediately took Arjan Speelman as his right-hand man since their friendship dates back to their college days, when they worked together during various traineeships. Their mutual respect grew and they realised they could learn a lot from each other.

Onno and Arjan proved to be a great team. Although they are opposites, they complement each other perfectly.

Arjan is creative and concentrates on combining flavours.

Onno’s approach is more practical: he makes sure that any dish can be prepared every night, even when the restaurant is fully booked. Onno refines the recipes and focuses on the visual aspects – the arrangement on the plate, the type of tableware, and the way of serving. This difference between Onno and Arjan’s way of thinking results in the most creative recipes.

Onno’s ambition to bring innovation to the culinary concept of the former classic French restaurant and the first step to achieving this was enlarging the menus and making over the interior. In the summer of 2007, right before Michelin awarded the restaurant its second star, the interior of Ciel Bleu Restaurant was completely renovated. A Chef’s Table was created, making a long-time dream of Onno’s come true with guests being able to watch the kitchen team in action, and have a great personal interaction.

Not only did the restaurant get a complete makeover, the culinary concept also got a new boost. The chef let go of classic French cuisine and introduced a more innovative way of cooking. Influences came from different cuisines, travelling to other countries, spending a lot of time in the kitchen and continuously innovating to impress his guests.

For him, it’s about the total experience.

76 - WG March 2019

WG MAGAZINE

LANGOUSTINE PHOTO © IVO GESKUS @SPECIAL PIXELS

WG March 2019 -

77

COFFEE ABSOLUTE GASTRONOMY

78 - WG March 2019

50 SHADES OF RED

WG MAGAZINE

The main reason Daniel became a chef was trying to imitate Conan the Barbarian, as he really wanted to play with the knives and the only way to get to touch a knife was to help his grandmother in the kitchen. What began as a kid’s game has ended up being his entire life.

After a successful learning stage and working with some of the best chefs in the business in San Sebastián, Daniel moved to Taipei and opened El Toro, a small restaurant that ended up listed among the Top 500 of Asia on the Miele guide in 2009. He then went on to a much larger project, DN Innovación. CEO and founder of DN Group, Daniel has been successfully managing Shanghái Marina

By DN which was awarded the Best Spanish Restaurant in China by El País, and Alma By DN which was included on the Michelin Guide Shanghai in 2017 as a Bib Gourmand selection, along with Level 41 in Saint Petersburg and his other advisor projects in Asia.

His latest project in the heart of Taipei - Hidden By DN has been recommended in the first edition of the prestigious Michelin Guide Taipei 2018 as the only Spanish restaurant to have this recognition in Taiwan.

PHOTO © SEMEN KUZMIN

His style is based on solid roots of Basque cuisine and influenced by his time in Asia. His creative menus render classic flavours and his aim is to always try to keep a delicate balance between tradition and modernity, complexity and simplicity, respecting the ingredient and transforming it only when the outcome will enhance the guests’ experience.

WG March 2019 -

79

COFFEE ABSOLUTE GASTRONOMY

80 - WG March 2019

WG MAGAZINE

Born in Lebanon, Joe Barza comes from a family of fishermen. His ancestors, his country’s culture and society led him to the world of cuisine, where he found peace.

After finishing his degree in the Hotel School of Arts, he interned in two different restaurants, and after the war in Lebanon, he decided to leave the country, just like many other Lebanese natives did. In 1986, he went to live in South Africa where he started his culinary journey at the International Airport of Johannesburg. He started out as a chef de partie and in three years he became the executive sous chef and was responsible for a kitchen with 110 staff members and three sous chefs. In 1993, he returned to Lebanon and worked as a head chef at the Century Park Hotel where he was responsible for a team of over 1,000 people including 20 permanent chefs.

He then decided to use his knowledge and experience to follow a different path as a gastronomic consultant, and so, in 2009 “Joe Barza Culinary Consultancy” was born.

Joe has collaborated with several restaurants, hotels and companies in numerous places all over the world, from concept creation to menu conception.

Throughout his professional life, he always strived to learn new techniques and ideas that would allow him to promote his country’s gastronomy internationally and has been credited for reviving Lebanese and Middle Eastern fare across the world. To achieve this, he combines local ingredients in unconventional ways, juggling colour, flavours and presentation in order to create revolutionary dishes for the 21st century.

Recognised as a television personality, co-hosting the Middle Eastern version of Top Chef and making guest appearances all over the globe, Joe has amassed numerous awards and accolades, and takes part in international events to promote Lebanese cuisine. He has created several menus for different restaurants in numerous countries, including Marjan, in the Waldorf Astoria Al Khaimah and Al Maeda at the Double Tree JBR

By Hilton, both in the U.A.E.; the Oak Grill by Joe Barza at the Conrad in Egypt, the NAYA Express in New York, and most recently, Za’atar a new Lebanese restaurant in Lisbon in a partnership with the José Avillez Group.

BURGHOUL WITH TOMATO PHOTO © LOUKMAN NASREDDINE

WG March 2019 -

81

COFFEE ABSOLUTE GASTRONOMY

82 - WG March 2019

RED MULLET WITH EGGPLANT & FRESH MINT

WG MAGAZINE

Born in Turin, at the age of 13 Alfredo Russo found his culinary passion. Though his family was not happy with his choice of profession, he was determined to be a chef.

He started at the bottom, washing dishes and eventually worked his way into the kitchens of Michelin-starred restaurants.

Russo opened his first restaurant at the age of 20. It was a small space with a small kitchen but he started to cook and every night, there was a line of people outside coming to eat. Two years later, Michelin gave him his first star. In 2008, the Italian government gave Alfredo the opportunity to work inside the Royal Palace at Reggia di Venaria Reale (the Palace of Venaria) near Turin. It was unbelievable and he said yes.

In 2004, he started a different branch of his business – consultancy. Working with Starwood for 10 years, Alfredo worked as a consultant for all of the group’s Italian restaurant concepts including projects in Japan and Thailand.

Alfredo’s other concepts include Vivaldi by Alfredo Russo at the Sheraton Creek Dubai, The Franklin by Alfredo Russo in London which is very similar to his restaurant Dolce Stil Novo alla Reggia in Turin, Italy and several other casual restaurants around the world.

His cuisine is founded on absolute respect for the Italian and Piedmontese regional traditions, combined with a constant search and wish for innovation. The outcome is an original creative style – his dishes evoke a collective memory of taste. They are inventive, amusing, surprising and emerge from a play of textures and consistencies.

Alfredo’s flavours are always authentic: each dish is elaborated starting from an idea. Dolce Stil Novo’s menu is based on the seasons of the year but also on a simultaneously ‘moving’ offer, which changes and varies even on a daily basis, according to freshness of the raw ingredients available. His is a simple cuisine, which gives his guests dishes that are not artificial or too elaborated, but rather rich in noble flavours of the land.

PHOTO © PAOLO CHIODINI

This renowned chef’s adventures around the world have allowed him to gain a deep understanding of cuisine. He was recognised as the best young cook in 2004 according to the Espresso Guide and over the last few years his professionalism has won him acknowledgements at a national and international level.

WG March 2019 -

83

COFFEE ABSOLUTE GASTRONOMY

Born in Milan to Calabrian parents, Simone decided to begin his culinary career at 17. He spent five years at Carlo Porta, the hotel and culinary school in Milan and during summer he managed to get the opportunity to do his first kitchen stage at Cracco-Peck restaurant in Milan, under the direction of Carlo Cracco.

After graduating from Carlo Porta, Simone decided to apply to Gualtiero Marchesi’s restaurant in Erbusco.

Gualtiero promised to give him a place as a commis before the interview but the situation changed when he arrived at the restaurant. The only job available was to work as service staff. Disappointed, he thought it was pointless for him to wear the service uniform but his father intervened and convinced him to take the role. This was the start of his culinary career.

France was the next stage at 21 with Georges Blanc at his three Michelin-starred restaurant in Vonnas. He started from the bottom and in six months he was able to learn French. With Georges Blanc at one of the best classic French restaurants, besides learning how to make sauces, cooking meats and fish, he learnt French hierarchy and strict rules. Georges Blanc helped him by contacting Laguiole and he was given a chance to try out for a few days. This was the beginning at Bras Laguiole France, and now Simone has worked for the family for almost 10 years.

As chef director of Masion Bras Toya Japan, Simone lived in the middle of a magical place on the island of Hokkaido, in the north of Japan, near the village of Toya.

The restaurant offers a different interpretation of this ‘cuisine of the moment’, still based on the same principles: the use of local produce, deference towards traditions and a profound respect for nature. Two countries, two styles of cuisine, guided by one concept and one standard of excellence, which enables Sébastien Bras to build culinary bridges between Laguiole and Toya, based on encounters and discoveries.

His approach in the kitchen is to follow his heart. As a young chef, it was more about trying to make a beautiful dish but growing up with Michel Bras, he realised that the kitchen is not only about the visual, it’s much more deeper than that. With a focus on ingredients, he realised it’s important to work with the best of everything - ingredients, cooking techniques, service and the hospitality. His approach to a good dish is having great balance between product, creativity and technique.

84 - WG March 2019

WG MAGAZINE

LIKE AN AUTUMN CHEESE CAKE CRUNCHY WITH WALNUTS, CREAM OF WHITE CHEESE, ROASTED FIGS ICE CREAM PHOTO © THE WINDSOR HOTEL TOYA RESORT AND SPA

WG March 2019 -

85

COFFEE ABSOLUTE GASTRONOMY

86 - WG March 2019

BONE MARROW & FORREST MUSHROOMS PHOTO © MATIAS JURVANEN

WG MAGAZINE

Born in Helsinki, Filip Langhoff grew up in a small house in the small city of Karis in Finland. Food has always been very important to him, as a young child one of his favourite activities was to pick herbs and berries in his grandmother’s garden. His parents were determined to always have home-cooked food, made from good ingredients, for him and his two siblings. This also helped to awaken his interest in ingredients and cooking. At the age of 16 he had to choose between marketing school and cooking school. By mistake he ended up in the cooking school and hasn’t regretted it for a second.

After a stint at El Bulli, Filip entered through ‘’la Grande Porte’’ as head chef at Oslo’s Feinschmecker and Helsinki’s two Michelin-starred restaurant Chez Dominique. The surroundings of daily life inspires Filip. He finds inspiration in nature and the city, from the countryside and its farmers and produce; and from his family and friends. Filip’s food has received several positive reviews, being called genuine and pure. His cooking philosophy is to first put enough time into finding the purest products, sometimes simply by wondering the nature-abundant Helsinki neighbourhoods, other times seeking fresh game or fish in southern Finland.

Filip then allows the ingredients to speak for themselves by just highlighting their natural flavour.

Filip is one of a new breed of young Finnish chefs helping to make Helsinki a destination for gourmet travellers. In August 2012, Filip and Linda Stenman-Langhoff opened their restaurant ASK. In 2013 ASK was named Restaurant of the Year by the Gastronomic Association of Finland and in 2014 the restaurant received its first Michelin star. Filip and Linda then went on to open a more casual restaurant Jord in 2016. Jord is all about organic food, organic drinks and spectacular views over Helsinki.

WG March 2019 -

87

COFFEE ABSOLUTE GASTRONOMY

From a culinary family, with his father being a revered two Michelin-starred chef, Francesco Guarracino started working in professional kitchens at the age of 11.

Originally from Sorrento, after graduating, he travelled around Italy, to Rome, Florence, Sicily and Milan, to gain experience in the different regional cuisines of his home country. He developed a passion for seasonal and quality produce which are of paramount importance and shine through in all his creations.

Francesco has worked at some of Italy’s most prestigious eateries, including Michelin-starred restaurants. He has also worked alongside some of best chefs in Italy, including Heinz Beck, Enrico Bartolini, Oliver Glowig, Marianna Vitale, Salvatore Bianco, Pasquale Palamaro, Gennaro Esposito and Moreno Cedroni. Through these experiences, he learned the discipline and attitude necessary for success.

His diligent approach and natural talent led him to excel in culinary competitions and have resulted in him holding many senior leadership positions in restaurants across Italy, Spain, England and now in the U.A.E. In 2007, he won the Best Young Chef Award from the renowned Federazione Italiana Cuochi (Italian Chef Federation.) In the same year, he moved to the UK to join the Italian restaurant group Piccolino, which has 22 restaurants across the country. After two years with the brand, he joined the San Carlo Group as development chef and later, group regional executive chef for the entire portfolio of venues. In 2011, he moved to Dubai as executive chef for BiCE Mare, where he helped build their reputation as one of the best seafood restaurants in Dubai, receiving Pro Chef’s 2015 Dubai Seafood Chef of the Year award.

Today, Francesco is the group executive chef at Roberto’s where he brings his true Italian flair for fine dining. Injecting a sense of culinary theatrics, he has developed a range of new speciality dishes from around Italy, with tableside cooking to give diners an unforgettable and exceptional experience. In order to raise the hospitality bar in the UAE, and to ensure authenticity, he has brought eight Italian chefs to work with him.

Adding to his accolades, Francesco recently took home the BBC Good Food Middle East Chef of the Year award. His passion for fine food is profound. Bespoke menus, oneoff dishes and a personal style are key to Francesco and he blends traditional and contemporary methods in the dishes that he creates. For him, the ingredient is the king of the restaurant.

88 - WG March 2019

WG MAGAZINE

SQUID INK RISOTTO PHOTO © EKATERINS IVANKINA

WG March 2019 -

89

COFFEE ABSOLUTE GASTRONOMY

90 - WG March 2019

PHOTO © NOOR

WG MAGAZINE

Born in Cordoba, into the heart of a family dedicated to the restaurant industry, his father recalls that one day they ran out of pizza dough and Paco proposed to make it. That was the moment that he started to be interested in cuisine.

Paco left his home with the sole aim of becoming a widelyrespected chef. Though calm by nature, with a touch of shyness, the sort of person who likes to stop and think before answering, in the kitchen he is demanding – with the products used, with his team, and with all the work involved in serving his customers.

A disciple of Andoni Luis Aduriz, he revolutionised the culinary scene in Madrid a few years ago by taking a risk with minimalism, impossible contrasts and great boldness regarding concepts and texture. His career includes working at El Bulli, Mugaritz, Guhhenhein Bilbao and in Zaragoza in Diagonal.

From 2007 to 2009 he was successful at the Senzone in the hotel Hospes (Madrid) and later at the restaurant of the hotel Ferrero. He was awarded the best cook in the 21st century under the age of 30, by the National Academy of Gastronomy; best new restaurant in 2007, the 2008 Bacalao Giraldo award for the best cod dish; Best Chef by Madrid Fusión; Creative cuisine award at the 4th edition of the Salsa de Chile 2011 and 1st place in the 10 best dishes of the year awarded by the magazine Vino+Gastronomía.

Noor is the personal project which Paco Morales launched on returning to Cordoba. However, he did not forget the respect he holds for his roots or all that he has learnt over his magnificent professional career.

At Noor, it’s not just about experiencing Paco’s daily AlAndalus cuisine. It is a cultural project which is part of the restaurant and, in addition, is a creative R&D space, in which he strives to recover the splendour of the cuisine and service of a remarkable Andalus culture, always from an innovative, dynamic and modern perspective.

WG March 2019 -

91

COFFEE ABSOLUTE GASTRONOMY

Gianluca Renzi approached the culinary field an early age, his father was passionate about cuisine and they usually went together to Campo de Fiori to buy fresh ingredients.

Gianluca liked to get lost inside the market and stop to look at fresh fruits and vegetables, dreaming of combinations, of tastes and incredible recipes. So he decided to focus on food and its culture.

After attending hospitality school in Rome, Gianluca Renzi started gaining experience as a stagiaire in Roman restaurants, until he had the chance to enter La Pergola where he started working as commis de cuisine. Being from Rome, he was fascinated by Heinz Beck who came to the city and started learning everything about its gastronomy. From him Gianluca learned discipline, strength and humility. The young chef is heavily influenced

by Heinz’s point of view through his vision of healthy and well-balanced Mediterranean cuisine. Having worked for years under his supervision, he was chosen by his mentor to be the resident chef of Attimi by Heinz Beck in Milan.

PHOTO Š ADRIANO TRUSCELLO

92 - WG March 2019

The restaurant is located inside CityLife district, so it has to service guests looking to unwind as well as daily workers with limited time to eat. The culinary process starts from ingredients available according to seasons. From there, the team employs innovative techniques to enhance different components of each dish, combining them to create unexpected flavours, while always respecting the Italian traditional recipes.

WG MAGAZINE

BASIL TORTELLINI WITH FREEZE DRIED MOZZARELLA AND TOMATO SALAD WATER PHOTO © JANEZ PIKSIC

WG March 2019 -

93

COFFEE ABSOLUTE GASTRONOMY

94 - WG March 2019

PHOTO © YVES MALENFER-MATIGNON-GAËL CLAVIÈRE

WG MAGAZINE

Gaël is the third child of a working family. He was born and educated in Toulouse, known for its culinary specialities and gastronomy. After the third year of secondary school, he choose a National Vocational Qualification in patisserie and confectionery, as well as in ice-cream making.

At the age of 14, after his brother passed away, Gaël followed his father’s advice and went to work at a local bakery. This is where the future “Dali of Patisserie” learned the fundamentals and the basics at Donati’s bakery in the Southwest of France. After finishing his placement at Donati’s, he left home and settled in Paris. Eclectic and open-minded, porous in many ways regarding the cultures and the world, he fed his personal development and insatiable curiosity in the capital city. He even studied theology.

Today, at the Matignon Hotel, he shakes up his comfort zone. Each day is different and thus, a new challenge. His primary mission is to respond to all the commissions he receives, whether they are planned or at the last minute, such as lunches or dinners, as it often happens.

He doesn’t have a dessert menu, he has to question himself, rely on his imagination for not suggesting the same pastry twice. It all takes some time, requires a lot of energy but it’s the kind of challenge that he likes. Nature is an inexhaustible source of inspiration - the scents, the colours, the shapes, the change of season and the arrival of new fruits.

According to Gaël, to find balance, you have to know, select and most importantly respect the food. He uses fresh products of great quality because those raw materials have more taste and are more interesting. The chef also greatly values his creative process - breathing, touching, thinking, tasting, harmonising colours and stimulating his imagination.

PHOTO © GRANIER-GAËL CLAVIÈRE

WG March 2019 -

95

COFFEE ABSOLUTE GASTRONOMY

Ilias started cooking at a tender age of 13 and he realised how much he liked making people happy with food. At the age of 15, he decided to further his culinary dream and study at the Culinary Academy but was advised by the principal that it would be better to finish school first, get a proper education and then come back and start his culinary journey. He took his advice and graduated from high school and then went on to university to get his degree in Business Administration. Since he had already decided that cooking is what he wanted to do, he took up his first job in the kitchen.

He honed his culinary skills by working in several restaurants, jumped from one restaurant to another, since he was young, he wanted to gain as much experience as possible. He tried to work with the best chefs in Greece and take the best out of them. Some of them had great techniques and some of them had great flavours. All of them though taught him how to respect ingredients, minimise wastage, use ingredients that are in season, ingredients that are locally produced and to be as authentic as possible.

Ilias brings authentic Greek food to the table. His simple, yet appetising menu is a compilation of traditional Greek recipes and dishes. The chef is obsessed with seasonality, products that come from small producers and of course, Greek products. Every ingredient has its own characteristics, he likes ingredients that are unique but at the same time can fit to his type of cuisine and his character. He also likes to source ingredients that have not been used massively and that most of the guests are not aware of. He likes educating his guests as much as possible.

Illias heads Mythos Kouzina & Grill in Dubai. The restaurant echoes the details of a modern taverna with an upgrade to the traditional charm, without losing its fun spirit, warmth and vibrancy.

96 - WG March 2019

WG MAGAZINE

PHOTO © MAJED AL ALAWI

WG March 2019 -

97

COFFEE ABSOLUTE GASTRONOMY

98 - WG March 2019

WG MAGAZINE

James Knight-Pacheco, executive chef at Six Senses Zighy Bay in Oman, was born in Venezuela into a predominantly female household. Every weekend was a family gathering.

It was all about sharing, cooking and laughing, so from a very young age, James was in an environment where he learnt from his grandmother, his mother and his uncles.

The kitchen and cooking were not on his mind and he didn’t even think that one day that this would shape his career.

Around the age of eight or nine, he moved to the southwest of England, half an hour from the beach and half an hour from the mountains. It was an incredible place for great produce, fresh seafood and incredible dairy. James started doing small odd jobs, where he worked his first kitchen job doing dishes. With two career paths in mind – music or cooking he got to a point where he didn’t know what to do. It was his father who told him “James, just think what you want to do, everybody needs to eat and being a chef, you will be able to feed people, you can travel the world.

This is the right thing to do”. Reluctantly, he listened to his father and took up a three-year hotel management food degree, of which two years were mostly administrative with one year of intense cooking. After this, he knew this was exactly what he wanted to do.

PHOTO © JULIET DUNNE

He went on to work with some of the culinary greats Raymond Blanc, Gordon Ramsay, Michael Caines, Jason Atherton, Peter Gorton and Andre Garrett. However, for James it’s not necessarily so much about the style on the plate, it’s more about the experience of his guests. James always wants to keep pushing himself as hard as possible and as much as possible, and he loves a challenge. He continuously finds ways to improve - whether it’s a dish or his style of cooking.

WG March 2019 -

99

COFFEE ABSOLUTE GASTRONOMY

Konstantin Ivlev was born in Moscow, but his early childhood was spent abroad. After he graduated from college in 1993 and completed military service, Ivlev began climbing the career ladder.

In 1997 he reached his first head chef position in popular Moscow restaurant “The Reporter” and it took him all the way to being head chef of Nostalgie, VIP-21, Boulevard, In Vino, Pouason, L`Etranger, Zebra Square and GQ-bar.

He also has Sheraton Palace Hotel in Moscow on his list of restaurants and brand chef positions for Ginza Project, Luciano, White Rabbit, Barry White and El Gauchito.

Konstatin is a member of Chaine des Rotissers of France and, since 2008, heads the Federation of the Professional Chefs and Patissiers of Russia.

Konstantin has developed his own concept of Haute Cuisine, which emphasises unique Russian produce. He mixes different cultures, manipulating them with different recipes and making his own interpretations of traditional Russian dishes. He finds new tastes and takes Russian cuisine to a new level.

In 2004, Konstantin published his first book “My Philosophy of Cooking” which was followed by “Cuisine of Real Men” in 2011 and “Cooking Home” in 2013. Currently Konstantin Ivlev is one of Russia’s prominent chefs and the founder of Ivlev Group, which manages Café Siren’, E11even, “Culture Park” and many more restaurant projects in Russia. He is also TV personality as the host of two TV shows in Russia – “Hell’s Kitchen” and “At Knife’s Points”.

100 - WG March 2019

WG MAGAZINE

SMOKED SALMON WITH PARSLEY JUICE AND COFFEE OIL PHOTO © IRINA ZAVYALOVA

WG March 2019 -

101

COFFEE ABSOLUTE GASTRONOMY

102 - WG March 2019

LANGOUSTINE SASHIMI, KAVIARI CAVIAR, FUJI APPLE GEL PHOTO © BEN WONG

WG MAGAZINE

Born in Ipswich, Suffolk, James’ passion for food and cooking was inspired by his grandmother who lived in the Suffolk countryside for most of her life. His fondest childhood memories are of his grandmother’s cooking and her relationship with food. She helped him to truly understand where food comes from and the love required to create great tasting dishes. She used to cook and prepare everything from scratch, baking bread and roasting joints of meat, and from a very young age he began to cook with her.

His grandmother used to have a bramely apple tree in her garden, she would grow strawberries in summer, and kept chickens, so they always had great tasting, fresh free range eggs. As a family, they would venture out into the woodlands and hedgerows to pick fresh wild ingredients, which was always very magical for James to understand the perfect environment and all the necessary conditions for this wonderful wild produce.

James started his first part time job at the age of 14 and to this day he has never done a day’s work outside of the kitchen. He used to work at weekends and after school as much as he could. He started at the bottom washing pots and pans, however he made sure that he finished as quickly as possible so that he could watch the chefs and assist them with any job they would allow him to do. He started peeling onions and carrots and worked his way up.

By the time he left school he was assisting on the pastry section.

James trained in some of the best kitchens, with Gordon Ramsay at the Claridge’s and Jeremy Medley who was almost like a father figure. Both of these chefs and both of these kitchens have influenced James’ style of cooking. For him it’s vital to treat ingredients with love, show the food genuine heart-felt respect and always take the time to do things correctly.

James is currently the chef de cuisine at Alib, Cordis Hotel, Hong Kong where he blends Asian and European styles and techniques, creating delicious and innovative menus.

WG March 2019 -

103

COFFEE ABSOLUTE GASTRONOMY

Inspired by his mother who used to work in a restaurant, Constant decided at an early age that he was going to be a chef. He remembers his childhood, coming back from school where a delicious dinner was always waiting for him. The kitchen was just like a magic room where his favourite foods came out and he often imagined that one day that he could become the magician inside. Although his parents initially did not support his decision to work at a restaurant, he insisted and entered the industry. A few years later, his interest grew towards cooking because it gave him a solid feeling that he could finish a product by himself and make customers smile and appreciate his dishes.

Wanting to be on a greater stage, he joined L’Atelier de Joël Robuchon in Hong Kong which kick started his fine dining career and gradually, he understood that cooking could be a form of art, a presentation of personal style and a way to touch and motivate people. He moved to Otte e Mezzo in Hong Kong where Bombana emphasised the use of the best ingredients. At Otte e Mezzo, they used the best truffle, the best caviar, the best meats and fish, even the best butter and olive oil. Constant was assigned to the meat station at Otte e Mezzo where he used to cook for his former employer at L’ Atelier de Joël Robuchon. During this period, he established more extensive concepts and skills of dealing with main course of fine dining standards, and understood how good quality ingredients can influence the outcome of a dish.

The next destination was at Kokkeriet in Copenhagen with Morten Krogholm. Here he showed Constant some of the most emphasised concepts of Nordic cuisine culture such as zero waste, reducing food miles and recycling. He learned how Morten Krogholm implied those concepts to a single dish or the arrangement of the whole menu, such as using the different parts of a single ingredient in different dishes, saving the trimmed part of ingredients for pickling or fermentation, and keeping the by-product of cooking process.

During Constant’s time with Konstantin Filippou, he hailed Filippou as one of the most creative and versatile chefs, as Filippou enjoys developing dishes with exotic elements and combining ingredients beyond common expectation.

Constant’s cuisine highlights the purity of flavours in perfect harmony on each plate. When developing a dish, he always tries to compose the flavour spectrum by pairing ingredients with different tones, avoiding too much seasoning to highlight the essence of ingredients, and that’s the purity he emphasises the most. Constant’s culinary philosophy consists of several concepts with using fresh, seasonal and local ingredients as possible. Linking to spirits of environment friendly, such as reducing food miles, zero waste, recycling, being creative and showing personal identity.

104 - WG March 2019

WG MAGAZINE

SHRIMP SHISO GINGER PHOTO © JIMMY HUANG

WG March 2019 -

105

COFFEE ABSOLUTE GASTRONOMY

106 - WG March 2019

THE SACHER PHOTO © WHITEKITCHEN

WG MAGAZINE

Born in Hungary, Balazs Enzsol has a passion for the sweeter things in life.

Realising his passion late in life, before putting on the chef’s jacket, he studied economics at university and after completing his sergeant’s training at the military academy, he felt that there was something missing. He decided to take a break and moved to the UK to work and brush up on his English.

He landed his first job as a dishwasher in a fine dining restaurant and was determined to work his way up from the bottom. In 2009, he got his first job as the head chef at The Meadows in Stamford before moving to Austria where he found himself in the kitchen’s pastry section. Here, he found his true calling. Two years later Armin Leitged offered him a job as head pastry chef. He started attending various international patisserie courses, trying to learn all that he could. Working with desserts has allowed him to travel the world, learning new tastes and techniques.

Two chefs have been crucial to Balazs’ career, Armin Leitged and Ryan Clift from the Tippling Club. Since 2012, Balazs as chef de patisserie in France and Austria. Since the summer of 2016, he has been based in Barcelona, working at one Michelin-starred restaurant Hoja Santa with Albert Adrià. Recently, the pastry chef extraordinaire has found the time to do master classes on a regular basis in Vienna, Budapest, London and Paris.

For the chef, music is key to kick-starting his imagination and he credits a lot of his signature dishes to Depeche Mode. Another source of inspiration for Balazs is going back to basics, sourcing ingredients and making his own chocolates from scratch by harvesting, fermenting and grinding cocoa beans.

WG March 2019 -

107

COFFEE ABSOLUTE GASTRONOMY

Francesco Nunziata comes from a small village close to Naples. He started working with Heinz Beck about 10 years ago, first at La Pergola then as sous chef at Pescara, his restaurant in London. Currently, he is the executive Chef at Attimi by Heinz Beck in Fiumicino Airport (Rome).

Francesco grew up surrounded by food. His aunt taught him to cook and he used to help his father with a small vegetable garden. They would also go foraging for mushrooms together.

Working with Heinz Beck has been a continuous learning experience for Francesco. The young chef has been exposed to different ways of thinking as a result of his mentor’s polyhydric and modern vision. Heinz chose Francesco to coordinate the opening of ATTIMI by Heinz Beck with him in Rome. This was a proud moment for the chef who was grateful for the opportunity and in just a few years he was able to create a cohesive team.

PHOTO © COURTESY OF ATTIMI BY HEINZ BECK

108 - WG March 2019

In comparison to Heinz’s other restaurants, at ATTIMI by Heinz Beck the food offering is based on and tailored to travellers’ needs. The dishes need to be prepared in a short period of time and they do their best to offer their guests the same experience and the same satisfaction they would enjoy at a conventional restaurant. For Francesco, this is a very exciting challenge that motivates the whole team to create exceptional, balanced dishes that are easy to digest.

WG MAGAZINE

SPAGETTI WITH LOBSTER AND ZUCCHINI PHOTO © JANEZ PIKSIC

WG March 2019 -

109

COFFEE ABSOLUTE GASTRONOMY

110 - WG March 2019

PHOTO © RITA TESSANDORI

WG MAGAZINE

Elizabeth Stevenson-Hocks, a Dubai-based Canadian pastry chef and owner of Lady Battenberg FZ-LLC, a specialist culinary consultancy company, has worked in several prestigious kitchens. Prior to founding Lady Battenberg, she was executive pastry chef for Q’bara, an award-winning restaurant in Dubai; executive pastry chef for Caprice Holdings MENA, and spent several years in London between J Sheekey, Scott’s, Le Caprice, and Boxwood restaurants.

Her journey was a gradual one. She studied music and visual arts when she was younger, and did an undergraduate degree in fine arts at the Nova Scotia College of Art and Design in Halifax, Nova Scotia. After graduating she struggled to make ends meet as a young artist, and took jobs in kitchens to supplement her income.

Elizabeth ended up loving the culinary process, since it is very similar to the process used in any other creative discipline. She was using her hands, engaging her senses, and feeding people. It was a wonderful feeling, and very empowering to her as a young person. At some point, she made the decision to cook as a career, and put all of her focus in this area.

Elizabeth moved to Montreal, then from Montreal to London where she worked for a very well known chef whose kitchen was brutal. The pastry section was the quietest, and she found she could work very effectively there without being yelled at. She preferred the methods used in pastry, and so for her next job she specifically sought out a pastry position. The rest is history.

Elizabeth has always preferred working in restaurants, probably because of the rush, but also because she loves the delicate balancing act of service; the skills required to make it a success night after night are like performance art.

WG March 2019 -

111

COFFEE ABSOLUTE GASTRONOMY

An extrovert and incredibly curious with a touch of craziness, Francesco Acquaviva grew up in his native Rome with a passion for food in his blood.

Francesco has wanted to be a chef since he was a child, thanks to his mother who inspired him to become a chef.

He was also inspired by famous chefs and used to dream of working in a three Michelin-starred restaurant. He looked up to Heinz Beck in particular at sent his CV to La Pergola several times before finally getting the opportunity to work with him. The German chef answered him seven years later and took him in the three-starred Roman restaurant where Francesco showed his passion for the sweet side of the meal.

For Francesco, being mentored by Heinz was a great motivation and he’s always had the opportunity to freely share his ideas. The team follows Heinz’s philosophy to offer guests well-balanced, Italian-inspired dishes without sacrificing taste.

PHOTO © WG MAGAZINES

Francesco has passed through the kitchens at La Taverna Angelica, Giuda Ballerino, Splendid Royal, Jolanda Ristorante, Hotel De Russie, Casa del Jazz, Il Convivio Troiani and l’Hosteria dell’Orso with Gualtiero Marchesi to name a few.

Francesco’s remarkable drive took to Dubai, where since December 2013 he’s been the pastry chef at Social By Heinz Beck at the Waldorf Astoria, Palm Jumeirah. This was an impressive career move for someone who wasn’t born into the business, coming from a family of nurses.

112 - WG March 2019

WG MAGAZINE

CAPESANTE AFFUMICATE GUSCIO BARBABIETOLA PHOTO © JANEZ PIKSIC

WG March 2019 -

113

COFFEE ABSOLUTE GASTRONOMY

114 - WG March 2019

PHOTO © THE ROYAL PORTFOLIO

WG MAGAZINE

Born to parents who were Portuguese immigrants from Madeira, Veronica grew up in the small farm town of Wellington in Boland, Western Cape. As a child she would go to Madeira with her mother every year to visit family.

She caught the travel bug and believed that if she had a career in hospitality, it would enable her to travel.

Cooking was a hobby that she enjoyed and this changed the day she walked into The Victoria and Alfred Hotel as a waitress in 1997. She landed a summer job in Cape Town and was completely inspired by how a proper restaurant kitchen operated. She was intrigued by how a brigade of chefs came together and ensured that food became a work of art. To say, she fell in love would be an understatement and hotel management was no longer an option but becoming a chef was now her goal.

After studying business at Stellenbosch University, she took another holiday job in 1999 at The Mount Nelson Hotel and that’s where she began her culinary career. She was fortunate enough to be chosen as a culinary apprentice and there was no looking back.

She honed her culinary skills with Garth Stroebel and then went on to work in some of the best kitchens in the UK, France and in South Africa. Garth was the first person she ever called chef. He saw her passion and potential and helped start her career. Working for him changed the course of her life. He set her on her path and working with him opened several doors for her. Even during her training, she was sent to Portugal to work in Quinta do Lago in the Algarve and this was a wonderful learning curve for her.

Her internship at the Mount Nelson Hotel had incredible opportunities and many of the chefs she worked with and met there are doing amazing work in South Africa. In the late 90s early 2000s, Garth was the pioneer of modern South African cooking. When she started working with him, her culinary background was not in any way refined or defined. Garth taught her to think as a professional, to look at a dish and to work out how to prepare it in a beautiful, consistent manner.

After five years being the executive chef at Ellerman House, a trip was organised by Relais & Châteaux to France at Jacques Chibois’ La Bastide Saint-Antoine. Jacques showed Veronica French flair at its best. When it came to sourcing produce, he used to go to the markets around Grasse himself and choose the best ingredients. He taught her to use the finest and freshest ingredients to render a refined product.

Veronica is inspired by her team. She is also very inspired

by Cape Town and South Africa which is evident in her menus.

WG March 2019 -

115

COFFEE ABSOLUTE GASTRONOMY

Carmine Amarante was born near Naples, Italy. It was a natural step into the culinary world for Carmine as he grew up watching his family preparing meals together. It wasn’t long before he realised that was what he wanted to do with the rest of his life. He credits his family for enabling him to find his calling so early.

The starting point of his journey into a professional kitchen was culinary school. Being in the kitchen and cooking has always been his forte. He went to work with Heinz Beck at La Pergola in Rome then went to work for the chef further afield. His first international posting was in Monte-Carlo for a season at Odyssey by Heinz Beck and he is currently the executive chef at Heinz Beck Restaurant in Tokyo.

Carmine began working with Heinz many years ago.

Among many things, the culinary great taught him to put together aesthetics and taste, and to continuously discover new techniques. Heinz pushed him and the team to study new ingredients, combinations, tastes and to put passion into everything they did in the kitchen.

In every country where Carmine has worked with Heinz, their priority is to source quality ingredients and to combine them with Italian traditions before transforming them in order to create new flavours. Seasonality is important to Carmine and this is reflected in his menus which change several times a year in order to feature ingredients when they are at their peak.

116 - WG March 2019

WG MAGAZINE

GREEN PEPPER FILLLED WITH EGGPLANT, PROVOLA AND SAUSAGE, AND RED WINE SAUCE PHOTO © HEINZ BECK TOKYO RESTAURANT

WG March 2019 -

117

COFFEE ABSOLUTE GASTRONOMY

118 - WG March 2019

RABBIT STEW PASTA WITH FOIE GRAIS AND TEPKA PEAR PHOTO © CVETO SONC

WG MAGAZINE

His kitchen is based on tradition, a love of his home, quality, freshness and caring for good health and the future. Uroš Štefelin’s source of inspiration stems from his childhood when the family kitchen was full of the aromas of traditional Slovenian dishes, when they prepared homemade sausages and enjoyed sweet treats such as dried must-pears.

His kitchen characteristically blends a medley of flavours on one plate; different colour combinations, using fresh, local and seasonal ingredients and vegetables from the hotel’s own garden. A strong emphasis is also dedicated to the presentation of the food, since we taste with our eyes as well as with our palate.

Uroš likes to discover local food, to get to know it thoroughly and to create new dishes in his own unique way. Uroš finds challenges in discovering forgotten local ingredients, by getting to know them and creating new dishes in his own unique way. With his modern techniques and creativity, Uroš transforms traditional dishes into culinary delights of Slovene Nouvelle Cuisine. This brings these wonderful flavours and beauty to every dish, paired with Slovene beverages to make it complete.

Through his cookery school for both adults and children, Uroš raises an awareness and reputation of the hospitality industry as a career, demonstrating the beauty of cooking and service, imparting a feeling for enjoying food and drink, a respect for local food and raising the level of eating and drinking in Slovenia. His team comprises excellent colleagues with whom he has created a story of tradition, a love of home and care for good health.

WG March 2019 -

119

COFFEE ABSOLUTE GASTRONOMY

H.E VALENTINA SETTA COUNSEL GENERAL OF ITALY IN DUBAI, MICHELIN STAR CHEF HEINZ BECK, FLAVEL MONTEIRO AND GIANPAOLO BRUNO ITALIAN TRADE COMMISSIONER - PHOTO © MICHAL DUSEK / SQUAREMOTION FZ-LLC

REIF OTHMAN CAVIAR CONES AND LAVAZZA PHOTO © REIF OTHMAN

120 - WG March 2019

FLAVEL MONTEIRO AND THREE MICHELIN STAR CHEF HEINZ BECK

CONSTANT CHEUNG MACKEREL,COFFEE, TRUFFLE PHOTO © JIMMY HUANG

SOMMELIER SARAH BELANGER, CHEFS FRANCESCO ACQUAVIVA, COLIN CLAGU HEAD OF LAVAZZA PR, CHEF REIF OTHMAN, MICHAEL LAVAZZA MIXOLOGIST AN

WG MAGAZINE

JOE BARZA COFFEE SCENTED MOUHALABIEH PHOTO © LOUKMAN NASREDDINE

VINEET BHATIA AT THE BOOK LAUNCH

FILIP LANGHOFF STEAMED PIKEPERCH AND FINNISH WILD MUSHROOMS PHOTO © MATIAS JURVANEN

FLAVEL MONTEIRO & RICCARDO CODOGNOLA

UE, FRANCESCO GUARRACINO, FLAVEL, RICCARDO, VINEET BHATIA, EDOARDO ND CHEF JAMES KNIGHT PACHECO

VINEET BHATIA PESHAWARI SAMOSA, COFFEE SHRIKHAND PHOTO © VINEET BHATIA

WG March 2019 -

121

NORBERT NIEDERKOFLER

122 - WG March 2019

WG MAGAZINE

NORBERT NIEDERKOFLER

SECRET RECIPE: NATURE

TEXT HANGAR-7 PHOTO © HELGE KIRCHBERGER PHOTOGRAPHY / RED BULL HANGAR-7

WG March 2019 -

123

NORBERT NIEDERKOFLER

B

orn in Ahrntal in northern Italy, as a child Norbert Niederkofler could never have imagined what the wide world beyond the high peaks of South Tyrolean Dolomites would have in store for him. From an early age, however, his curiosity made him want to see and understand everything. And in addition to his ambition to discover the world, there was something else he had in mind in those early years: he wanted to become a chef.

He inherited his talent for culinary creations made from quality regional products from his father.

His passion for cooking took him from London to Zurich, Milan to Munich and as far as New York. Luminaries such as JĂśrg MĂźller, Eckart Witzigmann and Nadia Santini were among his mentors. After traveling around much of the world, he returned to his native South Tyrol where he initially worked in Castel Colz. When Norbert Niederkofler became executive chef at St. Hubertus in San Cassiano in Badia more than twenty years ago, it was famous for its international clientele who sought the very best of haute cuisine. The chef instantly thought it absurd to serve his guests international dishes that they could have easily found at home too. So it was all the more obvious for him to offer them authentic South Tyrolean cuisine using regional ingredients. A sustainable cuisine based on the principle of deep-seated respect for the rhythms and the balance between the environment and those who live in it.

124 - WG March 2019

WG MAGAZINE

WG March 2019 -

125

NORBERT NIEDERKOFLER

126 - WG March 2019

WG MAGAZINE

The long time I spent away from my home country led me to rediscover my roots: my country, nature and all its treasures.

When Thomas, my first child, was born, I started to look at the world through different eyes.

Sustainability became my guiding principle and changed the way I cooked.

Norbert Niederkofler In each of his dishes, he attempts to express the region, the traditional agriculture and the unadulterated quality of the products, presenting them with care, consistency and lightness.

His aim is to create a complex sensory experience based on nature, exemplifying the motto “Cook the mountain�. Since over the years his cooking style had developed more and more towards regionality and seasonality, it also provided the name for his new restaurant, the AlpiNN. The restaurant itself expresses his philosophy and, together with an events and conference hall, is located in the LUMEM, the new Museum of Mountain Photography on the peak of Plan de Corones.

High up in the mountains, it enjoys breathtaking views while the sustainably designed interior tells of the province of South Tyrol, of traditions but also of innovation.

January 2019 saw Norbert Niederkofler demonstrated at Restaurant Ikarus the sophistication he brings to combining nature and sustainability with the delightful AlpineMediterranean cuisine of South Tyrol.

NORBERT NIEDERKOFLER AND ECKART WITZIGMANN

WG March 2019 -

127

MAKSUT AŞKAR

M

aksut Aşkar was born in a city which belonged to Syria before 1939, the town of Aleppo which is accepted to be the gastronomy capital of Middle Eastern.

With Syrian origin, Maksut’s childhood has always been colorful spending most of his time in the kitchen helping his mum and he was fortunate to live with his grandmother for 2 years when he was 7 where the only communication between a 7 year old and a 70 year old was the kitchen. “We used to prep for winter in summer and for summer in winter. This childhood created full of memories around food and cooking. I was always into cooking but never thought that one day I will be a chef” says Maksut.

He studied Tourism and Hotel management both in high school and university, and was trained in the kitchen but to become a manager not a chef. The training helped him learn the basics of cooking if one day he needed to use it. After working in the industry for 13 years with consulting, catering, serving, mixing, one day he found himself as a partner of a restaurant. Cooking in the in the kitchen for a whole summer.

This period nourished the chef in him and he decided to cook and manage from back of the house.

MAKSUT AŞKAR ANATOLIAN CUISINE

128 - WG March 2019

Maksut never worked under a chef and never worked abroad, he started off as one of the leading mixologists back in his 20’s where he was mixing through a designers’ vision.

He knew he would study design if he didn’t take up hotel management. He opened his very first catering company when he was 20 when he was the bar supervisor of a jazz club and still trying to graduate. “I realised designing bite sized finger food was my passion. I started designing tastes for exhibition and finally I was one of the artists that joined an exhibition in Luxemburg. Had my first food art exhibition in 2007, in a gallery named X-Ist in Istanbul. Then followed 2 solo and 2 mixed exhibitions until 2011. This helped me see things in more artistic ways. Partnering with the restaurant in summer, I felt that I needed to open a restaurant, being neither a chef and not owing a restaurant before I needed to test if I could do it. So I started the restaurant with no name on the door and wouldn’t accept walk ins. It was open 3 nights, I offered food that I cooked with the best DJ’s. It was a great experience for 2 years, discovering myself and I knew that I can do it” adds Maksut.

WG MAGAZINE

WG March 2019 -

129

MAKSUT AŞKAR

130 - WG March 2019

SALICORN, BEANS, CLAMS

WG MAGAZINE

Maksut then went on to his first tasting menu only restaurant with 24 seats. It was successful but he was not satisfied. He was not happy to be able to fully attract the local guests and needed to earn their trust with his food. After 3 years, he was offered to open a new space where he did the local classics and best versions of world cuisine, within 6 months of opening it was a success. He started to add more of the local cuisine to his menu and changed the whole concept to a Neo Local Cuisine which he knew best from his childhood memories, cooking tradition Anatolian dishes, this path was meant to be and named his restaurant Neolokal.

His mentor is the geography, the seasons, the artisans, the producers, the farmers and all the mothers that carry all this traditions of this cuisine. Yet he can easily say that his grandmother and his mother was the main inspiration and indirect mentors. “Cooking Anatolian cuisine is a never ending learning process, learning every day the traditions, the cultural habits, the different cooking methods in different parts automatically becomes a great mentor to you” says Maksut.

AYRAN ASI, SALTED YOGURT SOUP

At Neolokal, he does a modern interpretations of traditional cuisine. Taking traditional recipes and applying them with modern techniques and new ways of thinking without losing the essence, the flavour and reflections of memories. The focus on tastes that he remembers from his childhood and he tries to enhance it by using ingredients that tastes exactly the same as it was decades ago. “I believe if you respect traditions you can create a better culinary identity in the future. In order to define your culinary identity, you need to determine your roots, your background, your geography and the bounties of your geographical culture. You need to examine your culture’s culinary identity to represent it well. It is a process of education and you reflect what you have learned so far.

These reflections are resulting in the plates you create. I start thinking how I can share what I have learned so far? How can I touch the souls of people through the dishes I cook?

How can I proceed on two way learning and let food educate both parties so that we can have a common understanding.

This thinking leads me to the questions I ask. What would the old timers eat in autumn, on the north, east, south, and west or in middle Anatolia? Was there a common recipe or a story? What is almost extinct? Which ingredients I can use to create an awareness of common understanding that will feed ourselves with traditions? How can I treat the ingredient as it was and as it is? Once I decide using an ingredient, for example a vegetable; I search for a story about it that will fulfill me with excitement. And think of how I can express this story with minimum verbal expression possible but let the plate speak for itself” says Maksut.

BRAISED ARTICHOKE

LIKORINOS

WG March 2019 -

131

MAKSUT AŞKAR

“I believe everything starts with the right product that will represent your philosophy and cuisine” WG catches up with Maksut Aşkar…

Ingredients which inspire you, overrated ingredients…

I am working on this root named Çöven Otu “Gypsophila” lately, that acts like egg whites to be able to create an eggless meringue. It is not my invention which has already been used for ages to make halva. It is a very exciting process trying an ingredient and finding ways to best express this excitement.

I actually like to work with all the ingredients to better understand their chemistry and find different ways of using them. For example, while working with Jerusalem artichoke last year, boiling it with green apple and onions, I realized a jellification while cooling down the broth. That gave me a big smile thinking that I could easily make Jerusalem artichoke glass. And it perfectly worked out. The process of designing a plate starts with an idea popping in mind and you simply try to actualize it. İt works out most of the time and sometimes it needs adjustments. And sometimes it doesn’t give you the expected reaction. And sometimes, you find the idea on the path like the artichoke experience. I cannot tell you which ones I like but I can easily tell the dislike; thyme, oregano and the family. Since I do not like eating something with these herbs, I do not have it in my kitchen. I know I will not be happy with the result using those ingredients. I feel that I have the right to be the only chef who doesn’t use these herbs.

When it comes to overrated ingredients, I believe it is all about an experiencing process. The only thing I find overrated is, raving about a technique as if it was newly discovered which most of the chefs do not want to admit that they weren’t able to discover those techniques which has been there for the use of mankind since centuries. The fermentation could be a good example for such.

Produce, Creativity or Technique…

I believe everything starts with the right product that will represent your philosophy and cuisine. Your creativity determines your way of treating that product into a beautiful dish. In order to have no limits within the creativity process, you need to know the right techniques to get the best results out of the ingredient. The combination of those 3 determines how good chef you are. So you need to be open to research, understand, experiment and experience with the experiment.

132 - WG March 2019

WG MAGAZINE

MONK FISH AND SAUTEED WILD GREENS

WG March 2019 -

133

MAKSUT AÅžKAR

134 - WG March 2019

SUTLAC- FUKARA GERANIUM RICE PUDDING

WG MAGAZINE

“In order to accept that being a chef is a way of life, you need to create the right conditions that will make you feel home. Every single person in the kitchen has the right to talk about what is right and what is wrong”

SEABASS AND SEAFOOD SAUSAGE

Your greatest influence in the kitchen…

In order to talk about my kitchen, I need to mention that being a chef is not a job but the way of life. In order to accept that being a chef is a way of life, you need to create the right conditions that will make you feel home. We simply know that we are a family not only a team. The best way to feel like a family is to accept being as democratic as we can be.

Simply, everyone has the right to make mistakes knowing that mistakes are great tools to learn what is right. Every single person in the kitchen has the right to talk about what is right and what is wrong, and my duty is listening to them and share my opinion and debate on the right and wrongs but mostly focus on how to handle eliminating the situations that one would question. It simply is a never-ending learning process.

Of course we are perfectionists in the kitchen in which we accept that we will never reach so that we do not bother at all. Apart from being a leader, a chef, I am a big brother to everyone in the kitchen. I work with a young team so that I can share this philosophy, the understanding of the importance of our traditions and roots knowing that they will be the future chefs that represents our cuisine and heritage.

KAVUN KARGI

Your earliest food memory and flavors from of childhood…

I remember many things since I have been in the kitchen all the time since I was a small kid. The smell of the coffee I roasted once every 2 weeks is an important sense I remember. It was my duty to roast and grind even if it was forbidden for me to drink coffee. I remember my grandmother’s chicken and rice, my mother’s baked mince kebab. And all the dolmades I had.

Still to this day, they are my all-time favourites. I remember the smell of the doner kebab that we used to buy when I was 6. I still seek for that smell and taste. I believe the childhood tastes play a great role in my cooking playing around the flavours. It is intense but subtle and balanced. This is how I would determine the way I cook.

BAKLAVA AND 4 NUTS

WG March 2019 -

135

MAKSUT AĹžKAR

What keeps you motivated?

I guess eagerness to learn more and willingness to share what I have learned so far through food keeps me motivated.

But when I talk about what I have learned so far doesn’t necessarily have to be food but also the experiences I had in life. Democracy in the kitchen may sound utopic but yet this is a great force for me trying to reach it and knowing one day it will be a great example for the younger generation so that they can carry the flag to the future. I guess I feed my soul with this motivation.

How do you stay on top of the new cooking trends?

Trends? I guess the best way to stay on top of the cooking trends is not paying attention of which trends that is set by the trendsetters in the world. I do only try to cook better and the only challenge I have is myself. I believe every chef and every cuisine is evolving to adapt themselves to the conditions of the changing world.

In the past years how has cuisine changed around the world?

We are in an open source information era. We now can easily access the changes happening in the gastronomic world using the social media. And on the other hand, with the power of social media and all this grading systems, the world of gastronomy can easily be manipulated. But there is one thing that can never change and that is the soul of the chefs and their willingness to make the world better. By the change of climate, the needs of the world and the mother earth changes and our consciousness is leading ourselves into an awareness that we need to save the world by being more responsible of what we are cooking and how we are treating all the bounties of the mother earth.

Being a chef is perceived as a glamorous profession, your advice to chefs who are entering the kitchen for the first time?

Be yourself and find the glamour within you. Be humble, be open to learn more and accept that it is never enough. Be kind to yourself and then you will be kind to what you cook.

Accept that being a chef is a way of life, it sometimes might be difficult but always fun. Remember your childhood memories and seek for others memories if there is not much in yours.

Be a nice person, fair and just. Do not blame yourself if it is too much for you, you can always find something that you are better at. You may even be a great farmer milking cows.

136 - WG March 2019

WG MAGAZINE

LAVENDER ICE CREAM

WG March 2019 -

137

JEROME JULIEN

Born in Gassin, a small village close to Saint Tropez on the French Riviera, Jerome spent his childhood with his grandparents in Cavalaire sur Mer, and this is where his passion for food started. With both grandparents cooking at home, Jerome remembers as a child before going to school he would ask if he could try what his grandmother made. The choice about his future was not done because he was young but it was to a new beginning.

He started as a commis in a small restaurant in Saint Raphael with the Chef Hervé Guerri, where he worked for three years, learning about fish and how to work with it and how to choose product. After two years, Hervé gave him the chance to work as chef de partie. “Hervé Guerri was my mentor, he taught me everything, how to work and I do miss him as he passed away a few years ago in his own restaurant where he use to practice and work with Passedat” says Jerome.

Jerome then moved to Latin America and then to London where he worked with Gordon Ramsay at Petrus for two years.

He then decided to go back to France and use his skills which he learnt. Last year, he took up the position as executive sous chef in a 5 star hotel in Switzerland and then once again returned back to France as executive chef for a restaurant in Saint Remy de Provence.

JEROME JULIEN 138 - WG March 2019

WG MAGAZINE

WG March 2019 -

139

JEROME JULIEN

140 - WG March 2019

WG MAGAZINE

For Jerome inspiration comes when he sees the product, “You think, you touch, you smell and you try. Each person finds their inspiration in different ways. It’s then working with the idea and sometimes it works, sometimes no but when it works it is good really good. Since I am from the South of France and close to the sea, I love working with fish. I am always looking for the best produce to work with.”

When asked about flavors from his childhood, Jerome adds “It is the sponge cake of my grandmother which I can never forget and for me it’s all about sharing so I added the cake is in my first cook book.”

His daughter, son and Charlotte his wife are the source of his inspiration and being motivated “Charlotte pushes me before each show or contest, without her I get no power or energy to do it.”

Jerome adds “young chefs have to be passionate and be ready to work hard when entering the kitchen for the first time. They need to always listen, have selfconfidence, with this everything will work to their success.”

WG March 2019 -

141

FELIX CHONG

W

ith more than 15 years of experience working in fine-dining Italian restaurants around the world, Felix Chong is no stranger to the Italian culinary scene. His storied culinary journey began at the tender age of 16 when he came to the realization that being a chef was his true calling in life. Since then, he has worked in renowned Singapore- based Italian restaurants, including Senso and Otto Italian restaurant as part of the opening team, and as the sous chef for Forlino at One Fullerton.

Over the years, Felix has also helmed the kitchens of Truffle Gourmet, In Italy, and 63 Celsius Tapas Bar as chef de cuisine.

His passion for Italian food burns strong, as he continues to draw inspiration from the traditional side of Italian cuisine, sharing his passion for Italian food with people around him.

Always keeping true to the authenticity of Italian cuisine, Felix prides himself on making many dishes from scratch such as bread, butter and his specialty, the soul of Italian cuisine, pasta.

He loves to experiment and discover new ingredients to incorporate them into his favorite Italian dishes. He also enjoys exercising his creativity for whipping up desserts and surprising guests with unusual additions such as squid ink and olive oil in his sweet creations.

FELIX CHONG 142 - WG March 2019

Felix has had the privilege of cooking for some of the world’s rich and famous including the likes of Alibaba founder, Jack Ma as his private chef for an evening; as well as the former Prime Minister of Singapore, Goh Chok Tong to celebrate a special occasion.

In his free time, he loves travelling to Italy to gain further exposure and develop his in-depth understanding of Italian food and culture. It was during these periods that he had the opportunity to cook alongside famous international chefs such as Chef Giacomo Gallina at Zu a Ma in Liguria, and Chef Sebastian Kaiser at Four Point Sheraton Hotel, Bolzano.

He also spent time honing his craft in Italian restaurant kitchens abroad, including one of the world’s best restaurants in Hong Kong Otto e Mezzo, helmed by Michelin starred Chef Umberto Bombana.

WG MAGAZINE

WG March 2019 -

143

FELIX CHONG

144 - WG March 2019

CHARCOAL GRILLED USDA PRIME RIBEYE STEAK

WG MAGAZINE

“Every chef that I have worked with, they mentored me in different ways”

CHARCOAL GRILLED LAMB RACK

Today, Felix spearheads Singapore’s most iconic dining destination, Monti at 1-Pavilion, where his dishes achieve the perfect balance of Italian soul with an Asian touch, reflecting his love for Italian cuisine with a hint of his roots.

WG catches up with Felix Chong…

Passion for cooking, how did you know you wanted to be a chef?

I was working different jobs in search of what I really wanted, until the day I started to work at American Club, I was assigned as a food runner, I could see how the magic happened behind the scenes. The Chef was like a conductor, everything was just flowing, transforming a simple ingredient to a divine experience for the guest.

Every chef that I have worked with, they mentored me in different ways such as culinary, business, and marketing, up to today, I still look for them from time to time. I was fortunate to work with a lot of good mentors throughout my career and with my hunger for knowledge and passion, I worked my way up. I travelled to Italy to stage and to gain more in-depth knowledge of their culture and food from different regions of Italy. While in Singapore I had the opportunity to work with reputable chefs and restaurants. While working with Japanese chefs, they taught me how to marry the two-best cuisines – Japanese and Italian, into a divine palate. From years of experience, I have curated my own contemporary Italian cuisine.

SPAGHETTONI AGLIO, OLIO E GAMBERI

Every day is about learning and each time you learn, you improve. I love doing omakase! Because every day the ingredients I use are different and every day is a challenge to produce the unique cuisine I could curate from the best ingredient I can get.

SLOW COOKED KING FISH

WG March 2019 -

145

FELIX CHONG

Could you describe your cuisine and how do you bring about this balance on a plate?

My style of cuisine is contemporary Italian. Using sustainable produce, European and Southeast Asia. I always prefer to present my dishes with contrasting flavors and textures; and ending the dessert with a sweet and sour note. Cooking is a skill that takes time to develop.

One important aspect of cooking is the art of balancing flavors. Different spices and herbs can create a variety of flavor profiles, so by understanding them you could adjust the flavors accordingly.

146 - WG March 2019

WG MAGAZINE

PAN SEARED HOKKAIDO SCALLOP

WG March 2019 -

147

FELIX CHONG

148 - WG March 2019

TIRAMISU

WG MAGAZINE

BAGNA CAUDA

Your culinary philosophy, and take us through the process of creating a dish…

I search for the region and then the dishes that represent it or seasonal produce for that three months. Deconstruct the dish and piece it back again in different forms and textures and add a hint of Asian flavor to it.

It’s all about creating a flavor profile with first recognizing the strengths of different flavors. Different flavors produce different strengths in a dish. Certain types of flavors and spices will be the main thing you taste when eating. Other flavors and spices provide a subtler taste. Know the general strengths of ingredients to build the right flavor profile.

Find ingredients to round out the flavor. Some ingredients round out the flavor in a dish. This means they bring ingredients together and create a unified taste.

Make a savory profile. Savory foods contain ingredients that are saltier and generally, not very sweet.

Try a sweet profile. A sweet profile can be used for a number of foods. Many side dishes, like sweet potatoes, are sweetened before being served.

Add something sour. In addition to a flavor profile on its own, adding a splash of sour flavor can help round out sweet and savory foods served together.

Create something bitter. Bitter flavors are not used often for main meals, but you may want to add a mild bitter flavor

to balance out something very sweet or savory. Bitter flavors may also be used in desserts, dips, or side dishes. Bitter flavors generally do not have a mix of high or low notes and are only tossed in to balance out other flavors.

Make spicy food. Spice is generally used in sweet, savory, or sour flavor profiles.

Next is seasoning the food effectively with having a Balance flavor profiles across ingredients and side dishes. In addition to seasoning individual ingredients, make sure you use complimentary flavor profiles between dishes.

Add enough salt. Salt is vital to the cooking process. You should not be able to taste salt in a dish. In fact, if a dish tastes salty this is a sign you’ve added too much salt.

Cleanse your palate between tastes. When you’re seasoning food, you will be unable to taste your flavors if you do not cleanse your palate.

Season food at the serving temperature. Always season your food at the temperature you intend to serve it. Hotter temperatures enhance flavors, while cooler temperatures diminish them. It is hard to tell the right flavor when the dish is at a higher or lower temperature than you intend to serve it Your advice to chefs entering the kitchen for the first time…

Integrity, passion, attitude and patience will bring you far.

These are the four elements that I always emphasize not just to myself but to the team.

WG March 2019 -

149

WG APRIL MAGAZINE 2018

JANUARY WG MAGAZINE 2019

JOËL ROBUCHON

YOSHI IS TEN

MINGOO KANG

MINGLES WITH FLAVORS

MANOELLA BUFFARA

COOKING WITH HER SOUL

EX.IT

ALAIN HUANG RAW

BEST OF THE EAST WG March 2018 -

www.wgmagazines.com

1

ITALIAN MASTERS WORLD’S BEST RESTAURANTS www.wgmagazines.com

WG January 2019 -

1

EXTRAORDINARY ITALIAN BY ALFREDO JULY RUSSO 2018

EXTRAORDINARY ITALIAN NOVEMBER

BY ALFREDO 2018 RUSSO

EXTRAORDINARY ITALIAN

THE CULINARY MAGAZINE BY ALFREDO RUSSO

HEINRICH SCHNEIDER

BRUNO SERATO

TERRA - THE MAGIC PLACE

ELISABETTA FABRI

PASSION FOR HOSPITALITY

WALTER FERRETTO

PIEDMONTESE CUISINE

ODETTE FADA

INSPIRES CHANGE

GONZALO LUZARRAGA

WWW.WGMAGAZINES.COM WWW.EXTRAORDINARYITALIAN.COM

A JOURNEY ON A PLATE

VALERIA PICCINI

A MASTER CHEF

CULINARY TOUCH IN PUGLIA

www.extraordinaryitalian.com

EX.IT July 2018 -

1

www.extraordinaryitalian.com

EXTRAORDINARY ITALIAN SEPTEMBER

BY ALFREDO 2018 RUSSO

SEPTEMBER WG MAGAZINE 2018

FEDERICO ZANASI

CONDIVIDERE BY LAVAZZA EX.IT November 2018 -

1

OCTOBER WG MAGAZINE 2018

SANTIAGO LASTRA

NOMAD MEXICAN CHEF

HEINZ BECK

IOLANDA BUSTOS

CULINARY GENIUS

CHEF OF FLOWERS

TERESA CUTTER

THE HEALTHY CHEF

FRANCESCA MAGGIO

BALANCE OF FLAVOURS

BALAZS ENZSOL

SWEET THINGS IN LIFE www.wgmagazines.com

DALI OF PATISSERIE

CREATIVE APPROACH

JAMES OAKLEY

150 - WG March 2019

GAËL CLAVIERE

GIUSEPPE MOLARO

WG September 2018 -

1

SIMONE CANTAFIO

THE ITALIAN IN HOKKAIDO www.extraordinaryitalian.com

PROFESSIONAL PASTRY ACADEMY

MICHELANGELO MAMMOLITI

ARTISAN IN THE KITCHEN EX.IT September 2018 -

1

RUBEN RIFFE

DANIEL NEGREIRA

SPANISH TOUCH IN TAIPEI www.wgmagazines.com

BOLD FLAVOURS

PACO MORALES

ANDALUSÍ CUISINE WG October 2018 -

1