ITALIAN
ITALIANNOVEMBER CUISINE SUMMIT2016 2016
CUISINE SUMMIT DUBAI 2016
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United Nations by Italian Cuisine
ITALIAN CUISINE SUMMIT 2016
34 Michelin Starred Italian Chefs 3 Michelin starred Chefs Annie Feolde, Heinz Beck and Vineet Bhatia.
THE NIGHT OF THE STARS GALA DUBAI WORLD FOOD CAPITAL
A tribute to Dubai as the World Food Capital. Each chef gets to reflect his interpretation of the uniting of all the nations’ cuisines and serve up a decadent dish created especially for the occasion.
09.11
THE SPECIALITY FOOD FESTIVAL 2016
07.11
CULINARY MASTER CLASSES AND DEMOS
THE SPECIALITY FOOD FESTIVAL 2016 CULINARY MASTER CLASSES AND DEMOS
08.11
DEMOS ON ITALIAN PASTRY AND CHOCOLATE BY MASTER PASTRY CHEFS AND ARTISANS
THE SPECIALITY FOOD FESTIVAL 2016 CULINARY MASTER CLASSES AND DEMOS
7th PASTA PREMIER LEAGUE
2ND GELATO CHEF’S CUP
BEST PIZZA IN UAE
4TH ITALIAN ESPRESSO WORLD SUMMIT
PRESS CONFERENCE THE EXTRAORDINARY ITALIAN TASTE BUSINESS CONFERENCE : SPECIALITY ITALIAN FOOD IN THE UAE AND GCC COUNTRIES: OPPORTUNITY AND CHALLENGES OPENING GALA DINNER, THE EXTRAORDINARY ITALIAN TASTE
BEST PIZZA IN THE MENA AND WORLD FINALS CONGRESS: THE FUTURE OF THE PIZZA – THE PIZZA OF THE FUTURE/10TH PIZZA UP SYMPOSIUM THE OPENING GALA DINNER OF THE 10TH PIZZA UP CONGRESS. THE SUMMIT IN DUBAI’S BEST ITALIAN RESTAURANTS
DEMOS ON ITALIAN PASTRY AND CHOCOLATE BY MASTER PASTRY CHEFS AND ARTISANS 8TH RISOTTO WORLD CONTEST ITALIAN TRADE AGENCY – SPECIAL BUSINESS LUNCH DEMOS – THE FUTURE OF THE PIZZA – THE PIZZA OF THE FUTURE/10TH PIZZA UP THE BEST PIZZERIAS OF DUBAI SPECIAL DINNER – CONCERT FOR PIZZA, HIGH CUISINE AND EXCEPTIONAL WORLD WINES SPECIAL DINNER THE ITALIAN PIZZA WORLD SUMMIT IN THE BEST PIZZERIAS OF DUBAI BEST ITALIAN RESTAURANTS
ITALIAN CUISINE SUMMIT 2016
10.11 ITALIAN PIZZA WORLD SUMMIT & 10TH PIZZA UP CONGRESS: PLENARY ASSEMBLY / 10TH PIZZA UP
11.11
THE ITALIAN PIZZA WORLD SUMMIT IN THE BEST THE ITALIAN RED BUBBLE PIZZERIAS OF DUBAI FAT FEAST LUNCH ITALIAN SUMMIT GOLFING DAY GOLF GALA DINNER UNITED NATIONS BY ITALIAN CUISINE SUMMIT – SPECIAL DINNER WITH ENRICO BARTOLINI THE SUMMIT IN DUBAI’S BEST ITALIAN RESTAURANTS
LE 4 STAGIONI – SPECIAL DINNER TRIBUTE TO VIVALDI THE ARAB ROOTS OF ITALIAN PASTA AND SICILIAN CUISINE THE SUMMIT IN DUBAI’S BEST ITALIAN RESTAURANTS 21 ITALIAN RESTAURANTS IN DUBAI HOST MICHELIN STARRED MASTER GUEST CHEFS.
12.11 UNITED NATIONS BY ITALIAN CUISINE THE NIGHT OF THE STARS GALA – DUBAI WORLD FOOD CAPITAL
13.11 BEST KEPT SECRETS OF ITALIAN GRAPES SPECIAL DINNER BY HEINZ BECK
15.11
UNICEF CHARITY DINNER BY ITALIAN CUISINE THE SUMMIT IN DUBAI’S BEST ITALIAN RESTAURANTS 21 ITALIAN RESTAURANTS IN DUBAI HOST MICHELIN STARRED MASTER GUEST CHEFS.
INTERNATIONAL CENTRE FOR CULINARY ARTS MASTER CLASS
14.11 INTERNATIONAL CENTRE FOR CULINARY ARTS MASTER CLASS LAVAZZA COFFEE SPECIAL DINNER THE SUMMIT IN DUBAI’S BEST ITALIAN RESTAURANTS 21 ITALIAN RESTAURANTS IN DUBAI HOST MICHELIN STARRED MASTER GUEST CHEFS.
THE SUMMIT IN DUBAI’S BEST ITALIAN RESTAURANTS 21 ITALIAN RESTAURANTS IN DUBAI HOST MICHELIN STARRED MASTER GUEST CHEFS.
ITALIAN CUISINE SUMMIT 2016
17.11 16.11 INTERNATIONAL CENTRE FOR CULINARY ARTS MASTER CLASS THE SUMMIT IN DUBAI’S BEST ITALIAN RESTAURANTS 21 ITALIAN RESTAURANTS IN DUBAI HOST MICHELIN STARRED MASTER GUEST CHEFS.
DUBAI CLOSING SUMMIT PARTY: THE ROOTS OF ITALIAN CUISINE THE BIGGEST ITALIAN STREET FOOD FESTIVAL EVER IN DUBAI SUMMIT AWARDS NIGHT BISOL RESTAURANT MANAGER AWARD OSPITALiTA’ ITALIANA AWARDS THE SUMMIT IN DUBAI’S BEST ITALIAN RESTAURANTS 21 ITALIAN RESTAURANTS IN DUBAI HOST MICHELIN STARRED MASTER GUEST CHEFS.
21.11 THE SUMMIT IN ABU DHABI – THE ITALIAN AMBASSADOR DINNER TO SALUTE THE OFFICIAL STARTING OF THE EXTRAORDINARY ITALIAN TASTE WEEK IN THE WORLD
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ITALIANNOVEMBER CUISINE SUMMIT2016 2016
a feast for the palate...
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ITALIAN CUISINE SUMMIT 2016
Geales of London. The original purveyors of seafood nosh since 1939. Now open in Dubai.
Le Royal Meridien Beach Resort & Spa, Dubai | For reservations call 04 316 5550 | www.geales-dubai.com
ITALIAN CUISINE SUMMIT 2016
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ITALIAN CUISINE SUMMIT 2016
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Toro Toro has something for the true gentlemen of Dubai every Wednesday from 7pm. Choose two cold starters, two hot starters, unlimited Picanha steaks, two side dishes and share a delicious dessert for only AED 750 including a bottle of grape.* All while you're entertained with Pan-Latin beats from resident DJ. *30% off any additonal bottle of grape.
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ITALIAN CUISINE SUMMIT 2016
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ITALIAN CUISINE SUMMIT 2016
ITALIAN CUISINE SUMMIT 2016
BEWARE
OF THE HOLA HOLA BRUNCH The Hola Hola brunch offers a sharing selection for the whole herd every Friday, Pan-Latin favourites, crispy salads, our famous yuca fries, freshly smashed guacamole plus sizzling cuts of meat from our signature Churrasco grill. All this plus Latin beats from our DJ and ‘Hora Loca’ prices from 4-6 p.m. with 30% off. EVERY FRIDAY 12:30 TO 4 PM - AED 350 WITH SOFT BEVERAGES OR AED 500 WITH SPARKLING & HOUSE BEVERAGES.
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For reservations call 04 317 6000 | resbook.grosvenorhouse@luxurycollection.com | torotoro-dubai.com
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ITALIAN CUISINE SUMMIT 2016
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ITALIAN CUISINE SUMMIT 2016
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ITALIAN CUISINE SUMMIT 2016
ARIA is an award winning, two hatted restaurant in Sydney located at Circular Quay, on the very edge of Sydney Harbour. This incredible restaurant provides a dining experience with striking Sydney harbour views, an award winning menu and extensive wine list, all served in an intimate and elegant dining room. ARIA Restaurant 1 Macquarie Street Sydney NSW 2000 T +61 2 9240 2255 mail@ariarestaurant.com ariarestaurant.com
ITALIAN CUISINE SUMMIT 2016
CONGRATULATIONS CHEF REIF! The talented Reif Othman has won the coveted WHAT’S ON BEST CHEF OF THE YEAR 2016. It is evident that he is truly worthy of this prestigious hospitality award as he has been incredibly instrumental in transforming the culinary landscape of Dubai and the U.A.E. PLAY has already caused quite a stir in Dubai and with the opening of The Experience. There is no telling what is next for this unstoppable Chef. Michelin here is your first STAR!
ITALIAN CUISINE SUMMIT 2016
The core mission of the Summit is to bring the best Italian contemporary Michelin starred chefs in the best Italian Restaurants of Dubai, in an effort to reward the establishments that privilege authenticity and quality of their offer. However the program includes exceptional official events such as the Opening Gala Dinner at Food Speciality Festival at World Trade Centre, the United Nations by Italian Cuisine night that puts together 180 chefs (35 Michelin starred) at the JW Marriott Marquis and the Italian Street Food Festival, with 20 food trucks celebrating the root grass essence of Italian Cuisine at the Westin Marina Hotel. Masterclasses, live cooking, a series of gastronomic competitions demonstrations (best Pasta, Risotto, Espresso, Gelato and Pizza) are also planned in the program. A first ever celebration of Italian Pizza is held in the occasion of the Summit, the congress on “The Future of Pizza – The Pizza of Future” which hosts the Italian Gourmet Pizza Dinner of the Century at Mansion Billionaire. AIRA PIVA General Manager www.italianrestaurantconsulting.com Culinary Director - Italian Cuisine World Summit
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ITALIAN CUISINE SUMMIT 2016
Italian cuisine has become an unbelievable marketing advantage for the global hospitality industry because of its winning flavors, values and healthiness. However the number of companies and individuals who paid scant respect to the quality of the ingredients and authenticity of the cuisine is appalling. That’s why I started to organize events to promote true Italian Cuisine and in particular the Italian Cuisine World Summit, which celebrates the 8th edition this year, the fourth in Dubai, after four in Hong Kong. The Summit is an offshoot of a network with more than 2,500 chefs, restaurateurs and culinary professionals working in the Italian Cuisine industry, in more than 70 countries. The Summit is also a tribute to Dubai as World Food Capital, a unbelievable city that has a world level hospitality industry. In its way the Summit is not only a promotion of exceptional ingredients, a celebration of one of the most beloved cuisine but it’s also a moment of education, in which we want to create awareness on the right of global consumers to have authenticity and quality when they enter in any eatery labelled as Italian. The Summit in not only about Michelin Stars, which are very important, but it’s also about the model of a chef of Italian cuisine everywhere in the world. Combined with creativity and technical skill she or he must have an expert knowledge of ingredients, commitment to authenticity, quality and health as well as both a commitment to sustainability and a strong link with the community. ROSARIO SCARPATO Founder and Director Italian Cuisine World Summit
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Editor Fabian deCastro Lifestyle Editor Doug Singer Culinary Editor Claudia Ferreres Feature Editor Oilda Barreto FJMdesign Photography Consultant Creative Design Studio Publisher IZZY Publishing Pvt. Ltd.
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The Italian Cuisine World Summit by WG™is an online digital publication is published by: Izzy Publishing Pvt. Ltd. Unit 14, Agnelo Colony, Kerant, Caranzalem, 403002 Goa, India Tel: +91(832) 2463234 Fax: +91(832) 2464201 sales@wgmagazines.com Company Registration Number U22100GA2011PTC006731 WG™ New York Doug Singer Head of Operations, North America 404 East 66 Street, Suite 2E New York, NY 10065 E-mail: doug@wgmagazines.com WG™ Middle East Representative Cinzia Garau P.O.Box 118138, Dubai, U.A.E. E-mail: cinzia@wgmagazines.com Marketing & Advertising Call: +91 832 246 3234 E-mail: marketing@wgmagazines.com ©IZZY Publishing Pvt. Ltd. All rights reserved. Editorial material and opinions expressed in WG™digital publication do not necessarily reflect the views of IZZY Publishing Pvt. Ltd. WG™and IZZY Publishing Pvt. Ltd. cannot be held responsible for any inaccuracies or errors and do not accept responsibility for the advertising content. 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. ©2016 WG™All rights reserved.
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Cover Image Credit: Chef Heinz Beck La Pergola - Rome Italian Chips Photo ©Janez Puksic
ITALIAN CUISINE SUMMIT 2016
MAGAZINES
The Italian Cuisine World Summit has established a tradition of being the most influential event promoting Italian quality food, design and lifestyle outside of Italy, but creating a world-class event that will be remembered for years to come. The 2016 edition is the 8th Italian Cuisine & Wine World Summit and it looks set to build on this impressive reputation featuring extraordinary chefs like Heinz Beck, Annie FĂŠolde, Vineet Bhatia, Alfredo Russo, Alberto Faccani, Daniele Repetti just to name a few of the 34 Michelin Starred Chefs. Attendees will have the opportunity to enjoy spectacular cuisine, exclusive cooking demonstrations, interactive cooking competitions and the summit in Dubai with the best Italian restaurants hosting Michelin starred master guest chefs. Promoted by www.itchefs-GVCI.com, who have been working with culinary professional around the globe since its beginning in Hong Kong in 2009. The event managed by Exquisite Communications DMCC and its Main Partner in the organization of the Summit is Italian Restaurant Consulting the one stop solution for Italian food and wine outlets around the world. WG Magazine is extremely excited about its collaboration with Rosario Scarpato, Founder of the Italian Cuisine World Summit and Culinary Director Aira Piva, who created this extremely special event and in supporting this notable expression of the arts. This joint effort is the melding of those with a passion for the finer things in life - a desire to live within the greatest expression of gourmet cuisine. This is truly a recipe for a spectacular time!
FdeCastro
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ITALIAN CUISINE SUMMIT 2016
CONTENTS 40
Heinz Beck - Master Of Gastronomy
56
Annie Féolde
74
Vineet Bhatia - Morden Indian Cuisine
94
Alfredo Russo
104
Alberto Faccani
108
Daniele Repetti
112
Giuseppe Stanzione
116
Luca Abbruzzino
120
Luigi Tramontano
124
Paolo Gramaglia
128
Giuseppe Tinari
132
Emauele Mazzella
138
Fabrizio Ferrari
144
Martin Obermarzoner
148
Pasquale Palamaro
152
Marco Torasso
160
Batuhan Piatti Zeyniğlu
164
Prego’s Heinz Beck La Pergola - Rome Cavalieri, Rome Italian Chips Photo ©Janez Puksic
“Italian Chips” this dish is Heinz Beck’s homage to Italy. The chips are made from tapioca, the colors and flavors represent Italy. White chips - Pecorino cheese, Red chips - tomato and Green chips - Basil flavored.
Albert Adrià
Heinz Beck
Andreas Caminada
Ferràn Adrià
Thank you Chefs for your support to Massimo Bottura
Carme Ruscalleda
Duane Keller
Matt Moran
ITALIAN CUISINE SUMMIT 2016
Andoni Luis Aduriz
Georgianna & Nikos
José Avillez
Martin Benn
WO’GOA Foundation Tae Hwan Ryu
Umberto Bombana
Francesco Apreda
Grant MacPherson
HEINZ BECK
HEINZ BECK
a culinary journey with the
Master Of Gastronomy Chef Heinz Beck is widely known throughout Italy and Europe as a noteworthy master of modern gastronomy. With his unique interpretations of the modern kitchen, Heinz Beck thoughtfully curates ingredients and implements innovative techniques to convey simple components into highly evocative dishes. Beyond an excellent career as a highly decorated chef, Heinz Beck has been heralded as a leader in Italian and Mediterranean culinary tradition. Born in Friedrichshafen in 1963, Beck is a careful observer of food effects on the body. His profound understanding of culinary culture is revealed in several of his noteworthy articles, which address more than culinary practices.
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ITALIAN CUISINE SUMMIT 2016
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HEINZ BECK
For more than 15 years, he has had important collaborations with national and international scientists, as well as Italian universities, concerning the good balance between food and health. Today, Beck consults several businesses, offering the same attention to detail that his guests receive at his 3-star La Pergola in Rome, as well as in all his restaurants worldwide, a testament to the genius of Heinz Beck. A polyhedral genius of our time, in which different attitudes evolve into different arts, Beck is multi-starred and widely awarded, with prizes including the Five and Six Star Diamond Award (both conferred by the American Academy of Hospitality Sciences and the first in Italy to obtain such acknowledgement), the Gold Medal at the Foyer of Artists, an international prize awarded for the first and only time in 40 years to a chef, and the Knight of the Order of Merit from the Federal Republic of Germany.
HOLE 18 PAR 4 Photo ŠJanez Puksic
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ITALIAN CUISINE SUMMIT 2016
In 2010, Heinz Beck and 10 other top Italian chefs joined forces to found the Order of the Knights of Italian Cuisine, in order to communicate with national and international institutions and the media as a united front. In 2014, thanks to his strong and persistent attention towards health and innovation in the gastronomy field, Beck was named Chef of the Year at the 10th IdentitĂ Golose international congress, and the recipient of the Lion of Venice Career Award, conferred by AEPE during the 6th Congress Gusto in Scena.
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HEINZ BECK
WG Magazine speaks with Heinz Beck… Chef Heinz Beck tells us about his formative years; how did you find your way into the culinary field to become one of the most notable “Masters” of gastronomy and a true pioneer of modern gastronomy! As I often say, at first my desire was to be a painter, for the love I have for art, but my family opposed: so I decided to dedicate myself to a profession that could allow me to express my creativity. Since the beginning of my career, I have always been interested in food effects on the body and the right relationship between food and health. A dish can be tasty as well as light and well balanced. I felt in love with Italian cuisine soon as I came to Rome: Italian cuisine is one of the greatest in the world and it offers such a variety of excellent raw materials that you cannot exempt from experiencing with them in order to reconcile health and taste.
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BASIL TORTELLINI WITH FREEZE DRIED MOZZARELLA AND TOMATO SALAD WATER Photo ©Janez Puksic
ITALIAN CUISINE SUMMIT 2016
A pivotal moment for Beck’s culinary development came in 1991, through an opportunity to join legendary chef Heinz Winkler, as Sous Chef at “Residenz”, Aschau. This incarnation gave him a chance to further his culinary skills while working under of one of his heroes, and by gaining his ‘kuchenmeister’’ one of Germany’s most prestigious culinary certifications. Chef Beck takes us back to 1991, the opportunity to join the legendary chef Heinz Winkler, how did that experience help to form who you are as a chef today? My experience with Heinz Winkler was so formative that I still consider him as my teacher as well as a friend to talk with about my dishes. I had been his Sous Chef for 5 years and he was giving me the opportunity to travel and meet different realities outside of Germany.
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HEINZ BECK
SCAMPI TARTARE ON APPLE ICE CRUSH AND FINGER LIME LOIN OF LAMB WITH WILD FENNEL IN CEREAL CRUST AND GOAT CHEESE PEARLSPhoto ©Janez Puksic Photo ©Janez Puksic
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ITALIAN CUISINE SUMMIT 2016
Chef Beck’s culinary creations is based on a unique interpretation of the Modern kitchen that goes beyond his undisputed culinary talent, the utmost attention toward ingredient selection and their transformation into highly innovative flavors, he tells us how he brings this balance on the plate… Balance is the Mediterranean cuisine itself. Nature itself is a great source of influence. The seasonality of raw materials guides my choices in creating different menus. Chef Beck’s opinion on the best recipe he has created… I always find hard to answer this question because it would be like asking a mother which is her favourite son. I am fond of all the dishes that I create, because there is a story behind each of them and every dish is the result of studies, test and constant development. The process of creating a new dish… The basis of my idea of the kitchen is curiosity. For my recipes, I draw inspiration from everything surrounds me and emotions that gives me what I observe.
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HEINZ BECK
Photo ©Antonio Saba
Chef of La Pergola since 1994, Heinz Beck bases his cooking on excellent raw materials, the principle of a kitchen always healthy, full of taste, recognizable and on mastery of innovative techniques in the full respect of Mediterranean traditions.
La Pergola
La Pergola, three Michelin since 2005, is located on the Roof Garden of the Rome Cavalieri Waldorf Astoria Hotels & Resorts, from where the panorama of the city extends as far as the eye with the domes and the most famous monuments. The restaurant is decorated with frescoed ceilings, prestigious furniture, tapestries and paintings of the eighteenth and fourteenth centuries. The wine cellar of “La Pergola”, with its 3,500 labels for a total of approximately 70,000 bottles, is considered one of the most prestigious in the world for the rarity of exposed labels and refinement of its surroundings. The cellar receives since 2001 the “Grand Award”, the exclusive recognition of U.S. “ Wine Spectator”, the first global magazine dedicated to the culture of wine.
ITALIAN CUISINE SUMMIT 2016
Ristorante Castello di Fighine CafĂŠ Les Paillotes
This one Michelin star restaurant, Heinz Beck Seasons at Ristorante Castello di Fighine, is located in Fighine, close to San Casciano dei Bagni.
CafĂŠ Les Paillotes is the one Michelin star Restaurant Arriving in Fighine, one is met by the beautiful and located on the beautiful beach on the Adriatic Sea imposing 11th century Castello, a private home which has been restored and refurbished over the and managed by Chef Heinz Beck. past 15 years. A two minute walk from the Castello The creative cuisine, sinking deep roots in Abruzzese will bring you to the Ristorante Castello di Fighine. tradition, combines high techniques with classic Managed by Heinz Beck, the restaurant serves fine cooking methods. The local fish is treated gently Mediterranean cuisine with great attention paid to by the skilled hands of the Chef who experiments locally sourced ingredients. daring combinations, always masterful. A beautiful place to sit and enjoy either a gourmet The Restaurant is located in a prestigious complex or tasting menu. The wine list features a number that provides its Guests with beach services during of the great Super Tuscan wines as well as other locally produced wines of excellent quality. summertime.
HEINZ BECK
MARINATED MACKEREL ON MEDITERRANEAN VEGETABLES Photo ©Janez Puksic
ITALIAN CUISINE SUMMIT 2016
Chef Beck’s profound understanding of the culinary culture is revealed in several of his books, ‘PASTA by Heinz Beck’ your book – his concepts of lightness and delicacy, as he goes beyond the classic tenets of Italian cooking and the extraordinary ability to enclose a ‘universe’ on a plate, his inspiration of writing his book… I have always been fascinated by pasta, a complete food and basis of Mediterranean diet. It provides complex carbohydrates, energy to slower release, low glycaemic index, good source of protein and, finally, low in fat. Apart from its nutritional aspects, pasta makes room for creativity: for this reason after my first book, “Heinz Beck”, I decided pasta was the perfect matter to write a book about. Cookery to Heinz Beck… Cookery, for me, is synonymous with evolution. Just think about how different types of cookery are varied over the time, reaching ever more complex forms. Cookery techniques encourage my creativity and allow me to create well balanced dishes without sacrificing taste. Ingredients that inspire Chef Beck and how he selects the ingredients… Actually I’m very inspired by yuzu, a citrus fruit native of East Asia: I like its tarty flavour, close to that of grapefruit. I discovered it during my frequent visits to Japan and planning and opening of my Restaurants “Heinz Beck” and “Sensi by Heinz Beck”. Regarding selection, I personally meet my suppliers and my preference is first for local produce. When possible, I prefer to buy locally; where is not possible, especially out of Italy, I use imported products. I’m sad as I know it is not environmentally friendly, but I have to put my Guests’ satisfaction first. Photo ©Mauro Fiorese
HEINZ BECK
Creativity or Technique… They are both equally important. Creativity is a natural predisposition while technique is the result of studies. It is the harmony of the two that create a great dish. Chef Beck takes us through the moments when he received the International Prize of the Roman University “La Sapienza”, where the first time in 30 years that this prize was conferred to a chef… Many years passed since that day. I can still remember the excitement, the joy and surprise for this award as it came really unexpected. Heinz Beck and Restaurants by Heinz Beck have received about every honour imaginable. Chef Beck tells us what motivates him… My motivation comes from seeing my Guests’ return to my Restaurants and seeing my pupils grow. Chef Beck’s advice to chefs who are first entering the culinary field… Every young Chef feels the passion flowing through the veins: however, to ensure that this can be transformed into a profession, it must be accompanied by a deep and constant study of raw materials, traditions and techniques, by tenacity and the determination to grow professionally. It is a profession that, undoubtedly, requires a lot of sacrifice. But that sacrifice is paid off by as many satisfactions.
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ITALIAN CUISINE SUMMIT 2016
SEA BASS... “ALL’ACQUA PAZZA” Photo ©Janez Puksic
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HEINZ BECK
sensi by Heinz Beck
Enjoy the Italian dishes of Heinz Beck in a more casual, all-day dining setting. Sensi comes from the Italian for “senses� and your five senses will be overcome by the seasonal dishes and breathtaking desserts from the chef. The glass front and outdoor terrace offer a gorgeous panoramic view of the Imperial garden as you partake of our traditional lunch and dinner menus accompanied by seasonal cocktails prepared by professional bartenders. Enjoy the terrace seating on days of fine weather and during the cherry blossom season, where you may appreciate the lush nature in front of the Wadakura moat together with modern, healthy gourmet Italian food.
ITALIAN CUISINE SUMMIT 2016
The only restaurant to bear Heinz Beck’s name alone, this is the pinnacle of fine dining.
Heinz Beck TOKYO
In a setting that is both chic and elegant, it also offers private dining rooms. The menu includes dishes that combine traditional Italian culture and innovation as well as original dishes created with Japanese guests in mind. Heinz Beck promises to deliver an unforgettable experience and tastes unavailable anywhere else to those who love food.
ANNIE FÉOLDE
Annie Féolde Born in Nice, France to a family of hoteliers, Annie Féolde’s grandparents and parents spent their entire lives working at the Négresco in Nice taught Annie all about the two main sides to a life spent serving the public “the huge pleasure you gain from contact with people and the equally huge sacrifice you make in terms of your private life.” That is precisely why she did everything to avoid becoming a chef after seeing for herself how many sacrifices you have to make. Following her passion for languages, she travelled to London for a year studying English, worked in a post office in Paris and then Italy. A love story began in the early 70’s when this young French woman studying Italian in Florence where she met Giorgio Pinchiorri a keen wine collector and Italian sommelier – it was love at first sight, they both became inseparables and continue to this day. As an aficionado of French and Italian wines, Giorgio needed some food to accompany his fine cellar… And it is that modest role which led Annie on the path to becoming the first woman in Italy to win three Michelin stars which she still retains. This self-taught chef was presumptuous enough to consider herself capable of opening her own business and in 1979 Annie opened her first restaurant - Enoteca Pinchiorri in Florence, she had to figure out how to do it, how to present herself, how to imagine something new and different. With wines from France which Italians had only heard or dreamed of, Giorgio’s idea of selling wine by the glass in a restaurant was a novelty to savor fine wines by the glass paired with delectable gastronomic Italian cuisine.
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ANNIE FÉOLDE
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MONKFISH FILLET STUFFED WITH STEWED ONIONS, BROCCOLI, GARLIC, OIL AND RED CHILLI SAUCE
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The cuisine at Enoteca Pinchiorri is based on traditional foods of the Tuscan country side where Annie adds her original ideas to recipes to create culinary masterpieces. Annie Féolde’s amazing creativity and technique are applied to the best-quality ingredients, a striking a balance between Tuscany cuisine with a modern twist. From Florence to Dubai… The Artisan by Enoteca Pinchiorri is a unique taste of Italy and a celebration of Italian excellence in Dubai. With many artisans behind The Artisan, it is a story of daring souls who have been trained and enamored with the mythical Florentine institution. The Artisan by Enoteca Pinchiorri’s underlying philosophy boasts of a strong focus on craftsmanship, with its unique contemporary expression of traditional Murano glass chandelier, the interiors speaks of grand dining rooms, a narrow entrance framing the space on arrival and stretching into the banquette seating areas, noble in finish yet casual in feel.
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LINGUINI SERVED WITH CLAMS AND CURED SARDINIAN GREY MULLET ROE
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“with three Michelin stars to her name and a Florentine restaurant that's hailed as one of the best in Italy, Annie Féolde has come a long way from being a postwoman in France” WG Magazine had the opportunity to catch up with Annie Féolde… It’s interesting to learn how chefs find their passion for cooking. Italy’s renowned three Michelin chef tells us how she found her way into the culinary field to become one of the most sought-after Chef in the world… I was born in a family of hotel owners and i was used to a nice atmosphere at home from my childhood. We were very careful about nice meals, nice wines, and elegant table. A part from this, I was sad not to see my parents often because of their business and I decided never do such a job, for that reason. Destiny pushed me to understand that Giorgio’s talent in the wine- tasting needed some help, because wine and food are complementary and that’s how I started to for cook: for his wines!
THE ARTISAN BY ENOTECA PINCHIORRI, DUBAI
ANNIE FÉOLDE
Chef Annie Féolde’s cuisine is a tribute to her superior gourmet flavors, innovative cuisine created from top quality Italian ingredients, a delicious twist on old Tuscany recipes that she revisited in a contemporary way – creating a composition of flavors, complex and modest yet impeccably balanced that results in an avant-garde dining experience… When you start something with passion, you improve all the time because you keep looking for more quality and this means: ingredients, style, identity, comfort, respect, need to understand where you are and what people are looking for. It’s such a big cocktail of sensations and research that you can never stop! The Italian food calls wine and wine needs nice food. It’s obvious that your palate improve itself and your mind gives you new ideas. At that point, you cannot avoid to express yourself through your way of cooking!
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“to be a great chef, you have to be a real person. It takes humanity and regard for others...”
GRILLED SCALLOPS
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SEASALT-CRUSTED SEA BASS, SERVED WITH OUR SIGNATURE VIRGIN SAUCE
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The Artisan by Enoteca Pinchiorri in Dubai is yet another chapter in a rich culinary history. It is a sensational awakening and a celebration of Italian excellence, characterized by delectable dishes, an exhaustive wine selection, elegant interiors and friendly service...
Chef Féolde’s signature style cannot be found in a single dish but in your creative approach which is unique, she shares the process she goes to creating a new dish… First of all, nobody is like the other, we all have a different style (good for the customers!) and often you don’t even realize that this detail will change the whole dish, or your latest surprise. But otherwise you can have an idea in looking at ingredients at the market or in the fridge and all at once you want to try this with that..... Anyway, it is necessary to taste the new dish a few times and talk about it with the first Chef. There are always some details that can be improved and sometimes we also change our mind and forget about that dish, because we have to be really convinced before putting it on the menu. Chef Féolde’s opinion on the best recipe that she has created and her inspiration… The dish that I prefer is the seabass fillet topped with chopped black olives and thyme, served with a potato purée mixed with shallots and extra virgin olive oil. I did this in honour of Tuscany, where we work, because the area not only produces very good wines but also the best olive oil of Italy!
ANNIE FÉOLDE
Chef Féolde’s tells us which ingredient inspires her… For the moment I am crazy about porcini mushrooms, even if they are not all from Italy this year, because the weather was not normal. Most of the time we get mushrooms – and white truffles – directly from the man who looks for them, it’s more expensive but much better as taste and quality.
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TUFFOLI PASTA WITH CROSS CUT VEAL SHANK STEW
Chef Féolde says her favourite ingredients are vegetables, pasta and rice which she likes working with and there is not one ingredient that she hasn’t been able to master however Chef Féolde adds “I like everything and I used to be a very good pastry chef. Funny, because at first when I started my passion, I was not happy to touch butter; I am still surprised about this!” WG Magazine -
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HOME MADE AGNOLOTTI STUFFED WITH MANTOVA PUMPKIN, SAGE, BUTTER, ROASTED ALMONDS TOPPED WITH PARMESAN FONDUE
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“The Artisan by Enoteca Pinchiorri a tribute to superior gourmet flavors...”
Special cooking techniques… “Nothing special, nice technique of course, but not too much, because the most important point is quality of ingredients, respect of the final taste which has to be clear in your mouth and then mixture between roots of the Tuscan traditions and evolution of our pleasure and needs.” Produce, Creativity or Technique... “Everything together; these are the elements that are necessary for a good result.” In 1981 Annie Féolde won her first Michelin star, then in 1982 she won her second Michelin star, followed by the third Michelin star in 1993 to be the first women chef to earn three Michelin stars in Italy… “I was so surprised that you cannot imagine! I couldn’t believe it; it was a great honour for me, and especially for our restaurant. The Michelin stars are very important in France – where I was born – perhaps because the Guide started there and then extended itself in Italy etc, in Europe, and now even in America and in Japan.” Chef Féolde adds “I was as surprised about this as now, recently, when i was told that i will receive the medal of “La Légion d’Honneur” from the French Government!!!!!”
THE ARTISAN BY ENOTECA PINCHIORRI, DUBAI
ANNIE FÉOLDE
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“to be a great chef, you have to be a real person. It takes humanity and regard for others...” Two experts in wine and fine cuisine met in Florence and started a food revolution which is known today as Enoteca Pinchiorri. A three Michelin star restaurant in Florence, a restaurant in Nagoya and in the Ginza district in Tokyo and The Artisan by Enoteca Pinchiorri in Dubai - Chef Féolde tells us what motivates her… “I am very happy of course but I don’t feel superior to anybody because I know well that I should learn much more! The main point that convinced me to go to Japan 24 years ago was the possibility to introduce the Italian enogastronomy and I am still very keen on this. It’s a nice way to teach and learn!” WG Magazine -
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THE ARTISAN MILLEFEUILLE
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Since being a chef is perceived as a glamorous profession, Chef Féolde gives his take on chefs who are first entering the field today… It is true, by now my job seems very special, important, “glamorous” as you said, (and I am glad about this new impression, because before the chefs were completely forgotten, in their difficult conditions of work!) but when I have to talk to a young person who wants to start this job, I always underline that he has to get sure that he will like his work and first of all: “ be happy to please people” this is the secret of this job; you must be sure you do your best for relaxing people! Remember that everything happens around a table!!!
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Vineet Bhatia
the face of modern progressive Indian cuisine Vineet Bhatia arrived in London way back in 1993 with little more than a suitcase full of books, his lofty ambitions, a love of Indian cuisine and a passion for cooking! Fast-forward a few years and Bhatia now has several restaurants, is the first Indian chef-patron to be awarded a Michelin star, has published a successful cookery book, recorded a TV series, and is seen as the face of modern, progressive Indian cuisine. Born in India in 1967, Vineet grew up in a middle-class family in Bombay (now Mumbai). He initially had his heart set on the skies, not the kitchen. But failing the medical brought his dreams of becoming a pilot crashing down to earth. In retrospect, it was the best thing that could have happened to him, as he then turned his attention to food. He was in the perfect place to do so, for the melting pot of Mumbai combines the diverse range of culinary influences from many different regions of India. Fascinated by this diversity and his mum’s shared passion for cooking, Vineet ventured into the world of food.
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Photo ©Atkion
VINEET BHATIA
Qualified and trained at the Oberoi Hotel School, Vineet’s first appointment as Chef in Charge at The Oberoi, Bombay, soon revealed his talent and determination. But he was somewhat underwhelmed by the disparity that existed between the French and the Indian cuisine. Whilst his French cuisine counterparts were applauded for their creativity, he was instructed to keep well within the rigid traditional Indian recipes, which didn’t allow any attempts at being creative.
independence, Vineet partnered and opened Zaika in 1999 – and just two years later became the first Indian chef-patron to be awarded a Michelin star in the Guide’s 104-year history. And rightly so, for he proved here that Indian food is capable of evolving and going beyond the stereotype “curries” with floating oil, cooked by non-Indians in the many curry houses all over Britain.
His food does not conform to the norms of traditional Indian cookery. Instead, the combinations, the These inflexible and, above all, tradition-oriented contrasts in textures, flavours and temperatures, kitchens didn’t give him the leeway he needed to and the sheer expressive range of the cooking unfurl his creativity and satisfy his great urge to comes from Vineet himself. His light and imaginative dishes display a clever balance between innovation elevate Indian cuisine to a global platform. and an immense respect for the history of Indian Frustrated, Vineet decided to move to London – cooking. unaware of what Indian cuisine really meant in the eyes of Londoners, i.e. overly spiced stews washed In 2004, Vineet finally realized his life-long dream of having his own restaurant, when he opened down with pints of beer. Rasoi (Hindi for “kitchen”) with his life partner. The He had his work cut out and in his first outpost, restaurant has held a Michelin star since 2006. at Star of India, used everything he’d been taught Rasoi allows him to showcase his “Evolved Indian” to create a professional environment, followed by approach with dishes such as grilled chilli-garlic changes to the menu, bit by bit. After a year, he’d lobster dusted with cocoa powder and 24-carat not only changed the entire menu but had also gold leaf crusted black-spiced chicken tikka on the transformed the clientèle from typical curry eaters menu. His most copied Chocolate samosas, filled to true gourmets. And it wasn’t long before he was with dark and white chocolate, redefine Indian hailed as the “Star of India”. Keen to have more cuisine.
In 2009 his outpost Rasoi by Vineet in Geneva was awarded a Michelin star, thereby putting Vineet in the history books again as the only Indian chef to have a star for his restaurant in the UK and outside of the UK. Vineet has become known for revolutionizing Indian cuisine. His reputation is now synonymous with “elite fine dining” and reflected in his impressive portfolio of exclusive consultancies at hotels around the world, including Geneva, Mauritius, Dubai and even back in his hometown of Mumbai, where it all started.
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Photo ©Matt Inwood
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VINEET BHATIA
Vineet Bhatia, one of the world’s most sought-after chefs, talks about his passion for cooking….which was latent in his formative years… “I grew up in Bombay near Juhu and every morning my wakeup call at 6:30 was the Gulf Air flight to Bahrain, waking up to the sound of the engines, my brother and I loved it and would actually cycle down to school to Villa Parle and we would go through the Juhu airport… the idea was to see the helicopters and the airplanes. In the early ‘70’s there were no security guards so you could walk in/walk out and the love was always there. We were very middle class, a simple family. My father was an accountant and my mother was a lawyer. Other family members were in different services like doctors or engineers as is normal in India, become a doctor or engineer. I never really was keen on that; I wanted to be a pilot. Do my engineering first and then flying, the whole idea was to go into space, be an astronaut.” Vineet Bhatia truly wanted to join the air force when he took his defense exams but to his dismay was turned down. The medics told him he didn’t meet the height requirements. He tried textile designing but that wasn’t his “cup of Darjeelling” either. That’s when he got the idea about being a barman, mixing drinks sounded exotic. He joined hotel school but was told he was too small to stand behind a bar. “So they put me in the back, in the kitchen, as if to say you are not worth standing out front, so you go to the back” says Vineet.
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It was 1985 and it was an eye opener for me, I had no love for food, I used to run away from food except mitahi (Indian sweets) and other sweets but don’t ask me to eat food. When I walked into a kitchen, and I still remember, it was so well disciplined, this was the Oberoi Towers, which was Oberoi Trident at Nariman Point. At 6:45 in the morning they made you stand in line to check your shoes, nails, haircut, your shave, your uniform and if it is not correct, people were sent back. I thought, wow this great, this is some nice kitchen, it’s a clean kitchen, its well run, well mannered, and people are not abusive and shouting. So I decided this is what I wanted to do. I actually learned to cook. I would spend hours and hours of my off days and I would go and work in the kitchen to make sure I learned. I did it for myself, I was greedy for knowledge and I was young, 17 or 18 at that time, and I so wanted to learn. I wanted to experience what the world was about. While most of my friends were loitering around, going to movies and cinema halls, I was actually spending all my spare time in college, working in the kitchen.”
SCALLOP AND PRAWN BROCHETTE Photo ©Lisa Barber
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Young Vigneet’s chef life was just beginning…. “I was 20 or 21 when I joined the renowned Oberoi School. It is where you are selected from all over India, they hand pick and train you for a further two years. “I went through the training, five days a week: three days in college and two days on the job and we had the weekends off. I used to finish college, or work by 4:35 and would get to into kitchen by 6:37 on my own, on my off days, to go back in the kitchen and work. My batch mates used to say, ‘this guy is crazy he is trying to save money’ but it was not about saving money, it was about learning.” Part of their training was to work in various kitchens; the patisserie, the Chinese, the Indian, the coffee shop, the banquet, the soup section, the butchery, and all had fixed timings. Vineet used to come half hour early (and created a fixed habit to always be early), “We never finished off at 4, the staff goes but you, as a trainee, you’re the apprentice. I would put in the extra hours; it would cross 4:30 or 5:00, I would go back to the locker room, shower, freshen up, change and I was back in the kitchen at 6:00 where I could do whatever I wanted. I used to go back to work on a tandoor or on the curry section, and would work till 12:00. I would struggle for sleep for 5 to 6 hours but the fire was there, the passion was there and purely with the interest of how can I grasp whatever I can in the shortest amount of time…
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MUSHROOM MOMO Photo ©Earl Smith
Vineet Bhatia was finally ready to work…“When you finish your two years you’re asked for your placement, I asked for Bombay, because Bombay was the busiest hotel in the group. Fortunately for me the gentlemen who came for the final interview was the senior vice president and was based in Bombay and also there was a request to get me back and so I went back to Bombay. I was the shortest and youngest in my batch as each one was asked where they wanted to work. Someone said Chinese, someone said French, someone else said patisserie and I said Indian. The chef said ‘go to the kitchens you have asked for but Vineet, you stay back’ staying back and I got a telling of my life. He said, ‘why you want to do Indian, there is no scope for Indian, you will do kababs, biryani and breads.’ WG Magazine -
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MUSHROOM KHICHDI Photo ©Lisa Barber
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I was told to be a continental chef and And I just said, ‘no I want to do Indian’ but he was adamant he said ‘no, you will go into continental.’ I was put in continental but during my off hours I would go back to the Indian kitchen. They were fed up with me and as a punishment, they put me in the butchery. I saw how they struggle with butchery because most of the banquets in India are run for Indian restaurants and Indian food. Wrong cuts of meat would be given and I would make sure the right stuff is served because it is our food; it needs to be done properly. So I stayed and did that for the six months. The head chef asked that I come back in six months’ with a report of what i have done. I gave in a eight page report, he read the first two pages and tore it up and threw it in the bin, he said, ‘Where is your heart?’ I said, ‘Indian kitchen’, then he said ‘go to Indian kitchen’ and that is what I did.” The future award winning chef went back to the same kitchen where he was a trainee. Vineet had four options: Dubai, Bangkok, Tokyo, and London and he chose London. Not because of anything else but because of Heathrow Airport and the weather, he loves the rainy weather as the summers gives him a headache. Being fortunate, Vineet use to live on the third floor above the restaurant, from the window every evening between 4:30 to 5:00 he could see the Concorde fly and he would just stand there, mesmerized by the beautiful bird landing every day, not realizing that in a matter of 10 to 11 years’ time he would become the consultant for Concorde. 2001 is when he actually got on board!”
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24-CARAT CHICKEN Photo ©Lisa Barber
He left India in 1993. Arriving in London with nothing but ambition and the love for Indian food he says his humbleness helped. “My name, Vineet, means polite. That’s the culture and background of India, irrespective of how much you achieve. In the UK I went to a very well established restaurant, basically a curry house, ‘Star of India’, I was the only Indian in this Indian restaurant, the rest were all from Bangladesh. So you walk in the kitchen, you see them wearing a t-shirt and short pants while cooking and someone’s having a cigarette in their mouth while making a nan, wearing slippers, I said where the hell have I come, from a 5 star luxury hotel into a restaurant! The food was nice, not bad but if you are not really Indian. I spoke to my employers I said, ‘I don’t know what this is but this is not Indian food.’ They said ‘that is why we want you here.’
“Good food is about eating with your eyes closed; enjoying a meal and being amazed by what you can get… I am very fortunate because I can actually taste food with my eyes closed or by composing a menu on a piece of paper. When I put things down to the menu it may sound very dramatic and very different but they are some base dishes of flavors that work quite well and those only come with experience. You can actually close your eyes and you can taste morels or you can close your eyes and you can taste fresh mint, you get the smell, you can actually taste it and these flavor profiles are very ingrained into you as you grow and they bring back strong memories.
When we compose menus, especially a tasting menu or a dish as such it is a balance of flavors, a harmony of all your senses which come together to make a good meal. It is the sound, the smell, He stayed at “Star of India” for five years, chefs the touch, the temperature, the mouth feel; these were not given a permit to stay back in the country, are what really give you a complete blend to a chefs had to complete their tenure and go back. dish. When you are balancing a menu it is like a When Vineet applied for an extension and got musical note, there are ups and downs, peeks, and a three month extension, subsequently he tried should not be the boring flat standard. All of the to apply again but his lawyer said there was no textures, colors, temperatures are all very vital. You way. Instead, what they did get in Vineet’s favor can judge what flavors work well. Now we have was how the press picked up on the story and they travelled extensively within India and you can also campaigned through the media. Almost 2,000 see overseas, the pallet, how it changes, you are signatures from people who said they wanted him able to enhance a cuisine or the style of cooking to stay in the UK. He eventually received a “Right to give a balance. And the key, the most important of Stay”. part, is seasoning.”
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Photo ©Earl Smith
VINEET BHATIA
When asked ‘what was the feeling to be the first India chef to hold a Michelin star?’ Chef Bhatia replied, “Blank, absolutely blank, it came as a shock, out of the blue, we were not expecting one because just previous to our opening of ‘Zaika’ we went through a lot of turmoil, it was never the question of the Michelin Stars or the Sunday times. I don’t endorse awards at all… I personally feel awards are not really genuine, but having won the award one thanks the people around you for what you have done.
Chef Bhatia says “having Michelin stars, people take you a lot more seriously, especially in those days when the media and Google wasn’t as prominent, he relied on the fact that word-of-mouth gets around and once having done that, you have broken the mold, broken the bubble and you made history in some shape or form, it is satisfying but you know in the end the Mr. Smith who comes to eat, he has to go back happy”. When we got all the awards everything was fine
VINEET AND RASSHIMA Photo ©Christopher Papan
Michelin came out of the blue, it was not something which we expected, and came to know about it through the New York Times. I got a call early in the morning around 7:30 am, asking me ‘how does it feel to get a Michelin award?’ I said, its 7:30 in the morning please stop playing games’ and put the phone down, the lady called again and said ‘we have just seen a press release, I know you have got the star, how do you feel ???’ I said, ‘I don’t know, it’s not something which we were aiming for, it’s not something that is going to mean tons’… not having realized it is a game changer.”
but then we realized that the awards don’t feed the family. The accolades on the wall, the papers they don’t get you what you need, you need to grow and that is how we grew as chefs and as restaurateurs. When we opened up Rasoi twelve plus years back, if somebody had asked me what is your long term plan, I would’ve said there was no plan, there was not even a five month plan. I remember we going to the bank for loan and six of the biggest banks turned us down, a small Scottish piggy bank came forward to offer us money. We were supposed to meet with a guy called Harry, expecting to see an
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In 2001 Chef Vineet Bhatia was awarded his first Michelin star as a chef-restaurateur. In 2006 he received his second Michelin star for ‘Rasoi’ and the third Michelin star in 2009... English man, we walked in to see an Indian guy sitting there. Harry asked several questions and then asked ‘what is your break-even’ since my wife Rashima and I were together, Rashima answered “2,520 odd pounds”, he said, ‘how did you get that figure’ she said, ‘that is my child’s education fees, as long as you can get that we are okay, the food will come from the restaurant, however education is more important for us.’ Harry laughed and asked ‘what more do you have?’ We only had our restaurant in Mauritius and he said, ‘which one, Safran Restaurant’ at Le Touessrok Hotel?’ Harry happened to be Mauritian and he had eaten there, ‘Oh, I have been there and I really enjoyed the food, the hotel and the restaurant.”
larder section or I have a French guy who is the food runner so, you are always around people who have different ways of life, different feel of food and culture and style, you are always learning from people around you because you are listening to great, honest feedback from a team around you. They are very instantaneous to reaction, what we get around us, because we like to take pride in taking quick judgment. Most of the time it’s purely based on gut instincts of what happens around you and how you want to react.”
Chef Vineet’s biggest ingredient inspiration is passion. “It is my passion to cook… people say, ‘what is your signature dish’ you always say ‘it is not a signature dish, it is a signature approach.’ “And that was the clinch. Harry gave us the loan but Because how can you say this is your signature with a condition - that we have to give our house dish, over the years there are so many dishes which as a collateral, because we had no funds. So it was have come and gone, some get reinvented some a risk, it was never a question of awards or critics, move on and some still remain the same. People it was about the restaurant to do well to pay off bills say oh your chocolate samosas are legendary, and that was quite daunting and scary….Failure your Mushroom Khichdi Makhni Ice cream is legendary…yes, you know it has been done, so as was not an option.” a chef you pass it on and you move on. You don’t Chef Bhatia says his greatest influences in the realize what you have created because it is food. kitchen are the people. He says he is always It not only an art form but it a food that satisfies learning. “Food is Food, you have to open your your soul…It needs soul, it needs to be cooked with mind, and as a young person I did not travel passion, if that’s missing, it’s lost. around India, I had not been to Kerala, never been to south India and I was making south Indian food We tell our chefs ‘when you cook under our and learnt from the cooks. That is what you learn, umbrella...it has to come from the heart, when you you learn from the homes of the people around put down a plate it must smile to you, it must look you. I have Chinese people who are working in like gold because what the guest is going to see, is my kitchen or I have Spanish guys working in my the happiness on a plate.”
VINEET BHATIA
MALAI CHICKEN Photo ©Christopher Papan
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Rasoi: New Indian Kitchen More than 150 of Vineet’s recipes is featured in his first book. With a beguiling mixture of modernity and classicism, Vineet introduces elements of molecular gastronomy as well as Western influences. Creating a style that sees him appear on platforms all around the world with the likes of inspirational fellow chefs Ferran Adria from El Bulli and Heston Blumenthal from the Fat Duck.
Chef Bhatia didn’t want to write a book, it was his wife’s idea. “I am not a paper and pen guy at all” His wife and “Aunty Marge”, their 84 year old neighbor created the book. “So the recipes were all made, they were all trailed by my neighbor, god bless her soul, Aunty Marge. She is no more an 84 year old English lady, had no idea of Indian food so we told her, we will give you the money - you go to the local supermarket, you buy the stuff, you cook it, take a photograph, give us the photograph and we taste the food. She was our home economist, she would actually try out all the dishes, she would create in ‘the simple taste’ means, you can’t create it like the book but just because of the flavors she is getting it right. So if she can get from the supermarket all the spices and the flavors and she can cook it at home then, so can anybody else. So the book, I actually know it works. The first line of the book says: “This is not for the novice cook”. The first fifty odd pages of the book are only building blocks and technique, then it goes into proper cooking and I made it very clear that I was not going on the front page or the last page. I did not want to be the face of the book. It is not about me but about the food I cook.”
Photo ©Christopher Papan
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A collection Vineet Bhatia’s most treasured and iconic dessert dishes - inspired by a lifelong sweet tooth – My Sweet Kitchen is plethora of innovative, experimental treats from one of the world’s most renowned Indian chefs. Each unique recipe, designed to appeal to a ‘non-Indian palate’, explores Vineet’s imaginative use of ingredients and techniques, made entirely achievable for the passionate home cook. With recipes merging influences from east and west, playing on sharp versus sweet, warm versus cold and soft versus crisp – My Sweet Kitchen begins with the basics (pastes, curds and tuiles) before moving on to the creation of those show stopping desserts.
Photo ©Christopher Papan
Divided into ingredient–led chapters, such as ‘Milk’, ‘Fruit’ and ‘Chocolate’, recipes include chai panna cotta, peach-pecan filo moneybag and chocolate cumin fondant. The penultimate chapter, ‘A piece of cake, A slice of tart’ takes recipes inspired by people and places including Vineet’s beloved homeland of Mumbai. Suitable for all occasions, this isn’t by any stretch a typical dessert book, rather an ‘expression of creative freedom in the kitchen’, a celebration of that often under appreciated final course.
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a new beginning... Vineet Bhatia London (VBL), the new flagship restaurant from Vineet Bhatia, heralds a new beginning for the award-winning chef and restaurateur. Set within a lovingly-restored Georgian townhouse, Vineet Bhatia London (VBL) opened this month in what was formerly the chef’s long-established restaurant Rasoi at 10 Lincoln Street, just moments from the Sloane Square end of London’s King’s Road.
THE LUTYENS ROOM Photo ©Earl Smith
Reimagined and redesigned, VBL’s Indian inspired cuisine and the restaurant’s personal interiors reflect the chef’s 23 year journey from his birthplace of Mumbai to Chelsea and the vision that he and his wife Rashima set out to accomplish more than 20 years ago. Offering a menu of between five and six courses, proceeded by a selection of delicate canapés and ending in a flourish of desserts; in a single evening guests will experience a culinary exploration of Vineet Bhatia’s life in food. Marrying east and west, his dishes are an accumulation of three decades spent pushing the possibilities and challenging the perception of his native cuisine, and display his continuous devotion to creating something new.
VINEET BHATIA
years and so many flights, every month I still have a buzz of going to the airport and getting into an aircraft because there is a sense of joy. It may be the childhood dream or a passion that I am fuelled with, and now with food around me all the time. I still see a good plumb piece of chicken thighs and I know something good is going to come out of it. It is like an artist when you paint something the painting comes to life and it gives a sense of joy and the same when you put something onto the plate, sometimes it is a very simple thing you really make it really inviting. It’s a satisfaction which really buzzes you every day, and you are around people who basically look up to you to learn so you pass a stage of actually being a just a cook and being a BLUEBERRY AND BLACK CARDAMOM KULFI restaurateur but you are becoming in some shape Photo ©Lisa Barber or form a mentor. We have only been able to grow because we have a good team around us otherwise we would not have these twelve restaurants because Vineet Bhatia and Restaurants by Vineet Bhatia have it is all homegrown talent. Eventually the whole received about every honor imaginable. When idea is to setup a culinary academy back in India asked, “What is it that keeps you motivated at this where you can actually give it back to society. The point in your career?” He reiterated, “The people whole idea is to have 20 kids for six months out around me. I think it is the buzz and excitement you which five are going to be from the street and don’t get of the restaurant, there is constant innovating want to charge any of the kids but those five who and evolving and that is what really keeps me come on board, you train them and then you are going every day. I get up every morning and I in position to employ them in restaurants, that’s the am charged because I know something good is long term goal. going to happen, it is a certain vibe you get in a restaurant. I have travelled extensively for work and Chef Vineet describes his cuisine as, “Very simply, each time the biggest buzz for me is that I get to fly evolved progressive Indian, to cook with lot of very often which I enjoy doing, even after so many passion and care- that is a must.
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PETIT FOURS Photo ©Lisa Barber
CHOCOLATE AND SAFFRON CHEESECAKE Photo ©Lisa Barber
ALFREDO RUSSO
Alfredo Russo
Born in Turin, into a home where importance was placed on good food. In a place where there is no sincerer love than the love for food, Alfredo Russo’s approach has its roots in an ancient culinary culture. His curiosity sold on the nature of Italy’s unbeatable home cooking; at 13, Alfredo Russo found his passion for cuisine, he went to help out in the kitchens of local restaurants before deciding to enter catering college at fifteen. Having completed his studies, from 1988-1990, and later his apprenticeship at different Piedmont’s Michelin starred restaurants. His adventure into the world and feeling the benefits of training, with a touch of enthusiastic self-confidence, at 22, Alfredo opened Dolce Stil Novo. Three years resolute work earned him his Michelin star and less than 12 months later he met the criteria to enter Jeunes Restaurateurs d’Europe. In 2004, the leading Italian culinary guide “L’Espresso” awarded Alfredo the title “Italy’s best young chef” thanks to the unquestionable culinary excellence at his restaurant “Dolce Stil Novo”.
ITALIAN CUISINE SUMMIT 2016
ALFREDO RUSSO
ITALIAN CUISINE SUMMIT 2016
Alfredo’s acclaimed kitchen and personal style has also led to collaboration (2004-2008) with the Gran Hotel et de Milan. Heading the Hotel’s culinary-art direction means he develops and coordinates all aspects relating to food services within the Hotel and “Don Carlos”, its in house gourmet restaurant. While Dolce Stil Novo remains Alfredo’s “anteprima, semiotic laboratory”, at Don Carlos he chose to serve Lombardy specialties elaborated in his forever primo style. Other dishes included can and will only be found there. Alfredo has collaborated with Costa Crociere, Eurofly Service and Cristal Cruises to organize “Dolce Stil Novo” themed nights. He took care of the opening night of the Salone del Libro and the inauguration of the Artissima 2005. Alfredo continuously challenges rituals and predominant habits, behaviors and conditions of the Italians & human culture in general. Russo’s cuisine is of an enjoyable master gourmand embracing life. An energetic cuisine, spontaneous, effervescent, full with vitality. A cuisine that is made for people. Fulfilling will and need for enjoyment, curiosity, fun, laugh, stimulation and enrichment in unforeseen ways. Pure taste, sever choices without comprises, minimal careful elaboration and pluralsensorial experience. A personal creative process that is inspired from the quotidian life, from the real world. A sensitive performer that is continuously observing, listening, absorbing, with a critical eye without losing one’s identity. Free experimenting and elaborating a mix of various Italians cuisines and tastes, constructing a personal creation that is a co-existence of identities. The only possible model of contemporaneity.
ALFREDO RUSSO
His ambition to widen the understanding and appreciation of the essence of quality in Italian food, in virtue of a new approach. A straightforward, outspoken, and loves to play. His cooking is semiotic, a linguistic game, it’s hide & seek. Distinctive, distinguishing, individualistic, original, particular, personal, representative, pure, elegant, smiling… The new Italian Style - “Simple things are hard to do …” Emotions and sensations, skill and extra ordinary expertise led to the development of a cooking language that is rich, amusing, elegant and very personal. An ancient culinary cooking tradition that has been carried out, continuously evolving, until today. A culture predominant by districts, united under the Italian nation, a mix of origin and identities that keep on charging the Italian culture with energy and meaning. Insightful and sensitive, Alfredo Russo conveys through his cuisine a new way to look at the world, an ironic eye has viewed and absorbed its surrounding. With his perception Alfredo Russo has developed a cutting edge cuisine where tradition is prized and shaped in a surprising manner. No compromises made in the use of the finest products and taste mastery.
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Pasta in Bianco, for example, the most common home cooking recipe, which general referees to White as “clean”, with no sauce. Boring. Poor. Pasta without any added ingredient that colors it. For the children, for the ill. It has an unpleasant appeal. Here, as Alfredo Russo’s reveals, the poor “Pasta in Bianco” becomes to be a festive celebration of tastes. The color remains, white in different shades, while the taste is rich & exciting. Rich egg pasta layers embracing a smooth parmesan delight. Absolute purity of maximal taste, in minimalist effort. Thrilling paradoxical plate. This wit and ironic view is a comprehensive part at Alfredo’s cooking language. The first restaurant inside a royal residence (an honor not even Versailles, Caserta, or St. Petersburg can lay claim to) - in a site brimming with history and memories of the past. In the Venaria, Dolce Stil Novo will be restored to its original splendor after two centuries of neglect. It will return to its function as an ideal meeting place for culture and the art of fine dining. It will be a place designated for hospitality and will welcome visitors of the shows and exhibitions as well as other guests.
ALFREDO RUSSO
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The spaces are also completely new and renovated, with two grand dining rooms seating up to sixty guests. All the seats face the terrace of the Belvedere at the top of the Torrione Est and its Pavilion, affording breathtaking bird’s eye views of the entire Savoy residence and the spectacular grounds. In 2011 The American Academy of Hospitality Sciences has awarded Alfredo Russo and the Dolce Stil Novo Restaurant with the International Five Star Diamond Award. In 2013 the Italian Touring Club has declared Alfredo one of finest Italian chefs, Dolce Stil Novo restaurant is part of the “Olimpo della ristorazione” list. In April 2014, the culinary master chef Alfredo Russo brought his highly renowned cuisine to the shores of Dubai Creek, with Sheraton Dubai Creek Hotel & Towers, where he creates the menu for its then signature restaurant, now named Vivaldi by Alfredo Russo. Vivaldi, which has long been considered one of Dubai’s best Italian restaurants since it opened in 2000, in tandem with the re-opening of the hotel - delivering its renowned combination of authentic pan-Italian cuisine. The restaurant is a gourmet, casual traditional trattoria and has a trendy lounge menu that is available all day, with signature dishes and beverages across all menus.
ALBERTO FACCANI
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curiosity, creativity and learning...
Alberto Faccani
Alberto Faccani passionate about cooking ever since he was a boy, and this self-taught passion culminated in his celebration of a dream, becoming a chef and being awarded a Michelin Star in 2004. Considered as a dynamic person with an open mind about any cookery style, form and tradition. His immortal words as a child “When I’m older I’ll be a chef’, it is a passion that is fostered by continuous study, a boundless curiosity and a constant desire to experiment and learn that over time has opened him up to discovering the world and to becoming a member of the Jeunes Restaurateurs d’Europe group at a very young age. Faccani’s cuisine is centered around the product, techniques and research, and is based on the quality and an appreciation of the base materials of the local area, as well as a knowledge of new flavours and textures.
ALBERTO FACCANI
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a passionate discovery of different flavours, colours, textures and smiles... Magnolia Restaurant was created in 2003 following an idea by Alberto Faccani to captivate his guests in a unique sensory experience consisting of fun, a passion for pure flavours, and harmonious combinations. Magnolia is a place where local tradition meets other worlds, where creativity meets the desire to experiment and astound, where cooking meets art, and where this harmonious blend will surprise and enchant you. This formula quickly won over the palates of critics and resulted in Magnolia being awarded with a Michelin Star in just its second year of operation.
From 2008 till 2010 he took part in the Italian TV-show “La Prova del Cuoco” on the national TV channel RaiUno.
Alberto Faccani handles all aspects of his restaurant, from the selection of base materials to the plate settings, and from bread-making to pastries, making the Magnolia “a fresh and dynamic place of enjoyment, with an international feel” where guests will smile from amazement and pleasure in equal measure when each course arrives.
In 2010, in collaboration with KitchenAid, he opened a cooking school in his restaurant aiming to teach to his clients and colleagues the philosophy behind any Magnolia’s dishes. According to the wine and food guide “Identità Golose” he is one of the 100 chefs who have changed the Italian cuisine in the past 10 years.
Along with the President Chef Massimo Bottura he is member of the CheftoChef Emilia Romagna Association which wants to enhance the regional cookery traditions.
DANIELE REPETTI
Daniele Repetti
A professional path pursued with perseverance until a young boy makes a choice to sign up to the hotel… Award-winning Chef Daniele Repetti’s professional story begins immediately after leaving hotel and catering school in Salsomaggiore. He began working at the legendary Osteria del Teatro , and his experience led him to managed the kitchen of Toulà of Rome where the international environment enriched him and helped him grow professionally. In 2004 will make the choice to transform a private dwelling of Carpaneto into his kingdom, the elegant restaurant built on a large loyal following at the Hostaria del Mercato saw the opening of Nido del Picchio. The husband and wife team with Daniele creating wonderful food, with the philosophy to offer an intimate and relaxed hospitality, which encourages guests to feel as if they are friends coming around for dinner. After two years Nido del Picchio was recognized and was awarded a Michelin Star.
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DANIELE REPETTI
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“My cooking is based upon the use of high quality raw materials, and perfectly combining a few ingredients in each dish to let each flavour, colour or texture shine through. My dishes have been inspired by my passion for food and from over 20 years of cooking, researching and experimenting with excellent ingredients from our local area.” Daniel Repetti
An unconventional kitchen, Daniele’s cuisine is prepared with methods of cooking classics, the great passions for fish and spices, fresh produce, from vegetables to meat stuffed pasta, up to preciousness as caviar and foie gras. His cellar is personally overseen by himself and he stocks around 700 of the best Italian and International wines. Nido del Picchio is located in the Piacentino territory, its rich landscapes, art and history, close to the beautiful towns, castles and medieval villages full of tradition and historical interest.
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GIUSEPPE STANZIONE
Giuseppe Stanzione
After obtaining his diploma from the Istituto Alberghiero of Nocera, Giuseppe culinary journey took him on long tours to California, Australia, China and Thailand. On returning back to Italy he continued working in the kitchens of one Michelin star - Convivio Troiani Rom, two Michelin star - Locanda Solarola Castel Guelfo, two Michelin star Restaurant Arquade of Villa del Quar in San Pietro in Cariano, Osteria Agata and Romeo in Rome, both one Michelin stars. Giuseppe later went on to gain experience at the one Michelin star Locanda Leon d’oro Pralboino and two Michelin star restaurant Rossellinis PalazzoSasso of Ravello. In 2008 he took over the reins of the kitchen of restaurant Casa del nonno 13 of Market S.Severino and the same year it was awarded with a michelin star.
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GIUSEPPE STANZIONE
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From 2011, Giuseppe has been leading the kitchen at Le Trabe. His traditional cooking is linked to the produce of the territory, with intense and recognizable flavours realized with modern cooking techniques and influences from all over the world in the combinations with flavors. In 2013, he was awarded a Michelin Star. Le Trabe is part of Tenuta Capodifiume, a very well tended park with breathtaking views, a natural oasis, a pure expression of beauty. The waters and the oark, the lights and colours, the history and the myth, in this place everything triggers emotion, everything invites you to live a dream. In the surrounding area, the climate and nature combined with the sents and flavours of the best Mediterranean cuisine.
LUCA ABBRUZZINO
Luca Abbruzzino
Born in Crotone, Luca spent most of his childhood in Andali, a small mountain village of presila Catanzarese, where he learnt to love the genuine and traditional things of his land, Calabria. His palate and taste buds gets use to the flavors of traditional cuisine and follows the admiration his father Antonio. Finishing his studies, Luca started working in the family restaurant where he started to familiarize himself and finding his way around the kitchen. His passion encouraged him to travel, taking him in search of new flavors, new tastes and inspirations. Gaining experience in prestigious kitchens - Gennaro Esposito La Torre del Saracino in Vico Equense, Enrico Crippa at Ristorante Piazza Duomo Alba, Mauro Uliassi in Senigallia, Piergiorgio Parini, and Jean Francoise Piege in Paris.
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LUCA ABBRUZZINO
LINGUINE, COZZE, CAROTE E MANDORLE
SGOMBRO, MOZZARELLA DI BUFALA E CETRIOLI
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Upon his return to Italy, Luca took over the family restaurant and put into practice everything that he acquired from these various experiences. His cuisine is “pure intuition” of taste but also the technique and knowledge of produce used. Accompanied by passion, sacrifice and the concept of “Tradition Calabra and creative genius”. The inspiration of his dishes is the fruit of scenes of everyday life and tastes of once, revisited in modern unexpected combinations. Here for some years now manages the kitchen, and the awards not slow to arrive where only five years from the opening of the restaurant il 05/11/2013 arrives the prestigious recognition of Michelin star. 2016 the Espresso guide rewards him as a young man of the year. Its cuisine is pure intuition but also taste and awareness both of the art that the raw materials used, accompanied by passion, sacrifice and a beautiful hard head, by calabrese truthful.
TONNO, POMODORO E FRESA
The inspiration of its dishes is the fruit of scenes of everyday life and tastes of once, revisited in modern unexpected combinations. The concept of “Tradition Calabra and creative genius” is the leitmotif of paper , that Luca updates and revolutionize with the evolution of the market and of the seasons. In 2013, Luca was awarded a Michelin Star and in 2016 Espresso guide named a sthe chef of the year. Today his dream is not to become a great chef, but never stop to grow and learn...
LUIGI TRAMONTANO
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Luigi Tramontano TERRAZZA BOSQUET RESTAURANT
Away from the hustle and bustle of the town, The Bosquet Terrace restaurant at The Grand Hotel Excelsior Vittoria is a timeless oasis of elegance and charm. Dine al fresco on five star gourmet cuisine, against a backdrop of the iconic Mt Vesuvius and stunning sunsets over the Gulf of Naples – it really is the most romantic place to eat in Sorrento. Michelin-starred Executive Chef, Luigi Tramontano, artfully reinterprets the hotel’s renowned gastronomic tradition with his acclaimed culinary creativity. His dishes are a skilful modern take on time-honoured Excelsior Vittoria dishes, staying true to the finest Italian ingredients. While always a colourful feast for the eyes as well as the taste buds, his culinary masterpieces retain an elegant simplicity. Tramontano is originally from Campania, Italy. Born in the well-known ‘city of pasta’, Gragnano, he developed his passion for local Italian traditional cooking with new ideas deriving from his experiences.
LUIGI TRAMONTANO
He worked in some esteemed Italian hotels such Hotel De Russie in Rome and Grand Hotel Quisisana in Capri.
SPAGHETTONI DI GRANGNANO CON ALICI, FINOCCHI E TARTARE DI TONNO
His experience abroad, in Japan and Central America in particular, deeply influenced him and gave the chance to open a diffusion of his Mediterranean cuisine. His two-year experience at the Don Alfonso 1890, two-starred restaurant in Sant’Agata sui due Golfi was probably one of the most important moment for his training. Before coming to the Excelsior Vittoria, he worked for two years at the restaurant Il Flauto di Pan in Villa Cimbrone, Ravello, where he gained a Michelin star. He’s executive chef here at the Excelsior Vittoria since 2013 and to his skilfulness, restaurant Terrazza Bosquet was awarded a Michelin star in 2014. Luigi is currently managing a team of 27 people, with his energy and creativity. Among his most well-known dishes the Gragnano spaghettoni pasta with anchovies, fennel and fish tartare and the Bosquet lemon dessert The Bosquet’s collection of fine wines, includes several select labels, and provided the perfect accompaniment for this refined, both traditional and innovative cuisine.
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VARIAZIONE DI POMODORI DATTERINI E MOZZARELLA
IL LIMONE DEL BOSQUET
PAOLO GRAMAGLIA
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He worked in some esteemed Italian hotels such Hotel De Russie in Rome and Grand Hotel Quisisana in Capri. His experience abroad, in Japan and Central America in particular, deeply influenced him and gave the chance to open a diffusion of his Mediterranean cuisine. His two-year experience at the Don Alfonso 1890, two-starred restaurant in Sant’Agata sui due Golfi was probably one of the most important moment for his training. Before coming to the Excelsior Vittoria, he worked for two years at the restaurant Il Flauto di Pan in Villa Cimbrone, Ravello, where he gained a Michelin star.
He’s executive chef here at the Excelsior Vittoria since 2013 and to his skilfulness, restaurant Terrazza Bosquet was awarded a Michelin star in 2014. Luigi is currently managing a team of 27 people, with his energy and creativity. Among his most well-known dishes the Gragnano spaghettoni pasta with anchovies, fennel and fish tartare and the Bosquet lemon dessert The Bosquet’s collection of fine wines, includes several select labels, and provided the perfect accompaniment for this refined, both traditional and innovative cuisine.
GIUSEPPE TINARI
Giuseppe Tinari Born in Guardiagrele, since a young kid Giuseppe showed his passion for cooking in his parent’s restaurant where he started cooking very simple food. At that time their customers were mainly employees and truck drivers from the nearby mill. In 1975 he went to the cooking school in Roccaraso, meanwhile he also moved his first steps in the kitchens of local some restaurants in town. After his diploma he worked for several years in the prestigious Hotel Cipriani in Venice. In 1984, Giuseppe and his wife decided to take over the family’s restaurant.
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GIUSEPPE TINARI
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Villa Maiella started growing, from a simple family restaurant to what it is today, the first menus were put together, wine list, desserts menu and lately even an extra virgin olive oil list exclusively from Abruzzo region. The first reports on national guides, articles in the trade press have awarded a path of passion and commitment. In 2010, the recognition of the Michelin Star. After the recognition of the Michelin Star, Giuseppe was the guest chef in a cooking show for the public Rai television held by Antonella Clerici and Gianfranco Vissani. Giuseppe has represented the Abruzzo cuisine from Philadelphia to London, Paris, Helsinki, Malmo, Zurich and Australia. In 2002 he was in Japan at the presentation of the World Cup with a team of chefs led by Vissani. In 2007 and 2008 he was again in Japan in the cities of Tokyo, Osaka and Kyoto representing the Abruzzo cuisine, and in his last visit in Hong Kong in 2013 he was guest chef at the “Angelini Restaurant” Shangri-La. Every year he participates and represents the De Cecco Pasta at the famous “Salone del gusto” in Torino one of the most important food fair in Italy.
EMAUELE MAZZELLA
Emauele Mazzella
Emanuele Mazzella is the chef who came from Ischia. His passion for the cuisine started when he was a child, at first he was fascinated by the perfumes of his father’s vegetable garden, then fell in love with the cuisine in the kitchen with his mother. Very young he started to work and in the following years thanks to the help of important Chefs he made outstanding experiences which have brought him to know and then to make know his idea of “cuisine” and of quality. Today he is a Chef who appreciates his territory’s raw materials and, depending on the seasons and respecting them, he looks for the most excellent products with the aim to raise the quality and the taste. Vespasia project has been created and it is run by Vincenzo and Federico Bianconi, last generation of an enthusiastic restaurateur family with a tradition which dates back, without break, since 1850. A tribute to this land and to its immense gastronomic wealth. Vespasia restaurant is housed in the Relais & Châteaux Palazzo Seneca, in a XVI century noble palace in the artistic heart of Norcia, a few steps away from Saint Benedict main square, between Vignola Castel and Saint Francis monastery; this one has been turned into an elegant auditorium in the last years.
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EMAUELE MAZZELLA
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PIATTO DELL’ORTO
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Vespasia restaurant gives you harmony and serenity; here, the innovation meets the tradition and it behaves like a child with his father, or better with respect. Everthing at Vespasia tells about this land, the style, the colours and the flavours are simple, but at the same time they are intense; the details always make the difference, for this reason they have been taking care with great love and attention. At Vespasia the Customer can also chose his or her seat between comfortable filled and wooden chairs or big leather armchairs, both realized by Umbrian Master Artisans. The table can be situated in the “black� chimney room, a private room, among wines, candles and wooden furniture, or between the lemon trees and the old stable which overlook the interior garden. When the season is good you can eat outside where, apart from the peacefulness you will appreciate the view of the towers, the bell towers and the Sibillini Mountains. The aromatic herbs perfume coming from the vegetable garden depicts the high quality and perfect location.
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EMAUELE MAZZELLA
AGNELLO, PATATE E TARTUFO
During the night Vespasia restaurant shows its unique charme; the candles are lit on, the lights are softened, the restaurant team in its uniform controls that everything is perfect, so we are on stage. The silverware, the crystal glasses and the snow-white table linen are ready to fade into the background; very soon, the dishes prepared by the Chef Emanuele Mazzella and his team, the true protagonist actors at Vespasia restaurant, will arrive. In the recipes prepared at Vespasia you find the refinement, the research, the tradition, the creativity and the professional ethics. Colours, perfumes and flavours want to go with who tastes them in a voyage to discover this land, rich of fantastic products, great history, sobriety and passion for good and healthy things. Finally in 2015 it arrives in Norcia, one of the gastronomic capitals best known and loved in Italy, the first Michelin star for the restaurant Vespasian, Palazzo Seneca which becomes ‘ the destination most ‘ noble Umbria . It took the determination and passion of the family that Bianconi Norcia does catering and hospitality since 1850, with the chef Emanuele Mazzella and all the staff to achieve it…
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TARTUFO PRIMAVERA
FABRIZIO FERRARI
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Fab ri z i o Ferra ri
Born in 1965, Fabrizio Ferrari comes from Pavia. After various experiences in Italy and abroad, in 2007 he arrives at the Roof Garden in Bergamo where, in just over a year, obtained the promise for the Michelin star. The following year, in 2010, he obtained the Michelin Star that he held until 2013, when he leaves Bergamo. Then France and the return to Milan, where he worked several years before Ristorante Altro c/o Spazio Strato and Gref, as Executive Chef at Terrazza Triennale Osteria con Vista. In April 2016, he arrives in the kitchens of Unico Milano. His arrival comes a new to UNICO, surprising menu, introducing himself to Milan with all his experiences all around Italy, and collaborations with the biggest names in michelin star kitchens.
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Fabrizo’s philosophy is… “My challenge is to recover lost foods and flavours rooted in our deepest memory and turn them into plates with a distinctive and contemporary character. With the typical products, the uncommon ones as well, and the high quality raw materials I take a deep road into the memories. Today, I’m looking for all the elements that are going to be forgotten, but that can offer great emotions: in primis, poor materials with a distinctive personality. So, eating becomes a special moment to deal with our roots, both territorial and individual. Each journey and its memory create a baggage of experience and scents, colours and flavours that I carry in my kitchen and that influence my cooking experience. I’m inspired by distant flavours that contaminate the deepest roots of my land, the poor Lombard kitchen. Above all, the mastery of technology as vacuum cooking to enhance colours, flavours and aromas in full respect of ingredients.”
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Fabrizio Ferrari has had several collaborations over the years: for Valko, a vacuum packaging company, as testimonial and teacher in professional courses. For the Consorzio Tutela Grana Padano project “A cooking school with Grana Padano” from 2013 to 2015 dedicated to the students of the hospitality training institute. He is the testimonial of the “Taylor Made Project” that involves 28 top star chefs, as well. For the Maison Moët & Chandon he handled the banqueting area and some press presentations. He is Brand Ambassador of Riso Riserva San Massimo and Tenuta Zuppini oil.
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MARTIN OBERMARZONER
Mart i n O b e rm a r z o n e r se ts h igh sta nda r ds
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MARTIN OBERMARZONER
Quality, creativity and professional ability. Martin Obermarzoner, the chef and owner of the restaurant, is inspired by the constant changing of the seasons. He also beliefs in the genuineness of taste of the ingredients he uses in his kitchen. As we belong to the circle of life, it is only just that we respect nature and do not waste anything. Thus, Martin’s effort is to create appealing and flavorsome dishes with what nature gives us at the moment. Always to the end that his guests live an unforgettable culinary and artistic experience. It is the consistency and constancy of this restaurant, the creativity and the commitment of the chef Martin Obermarzoner is recognized by the local and the international media. This is a great honor but also a great responsibility. A large part of his success is owed to his guests, who have supported and inspired him over the years with their visit.
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Driven and inspired by the changing of the seasons, Martin transforms with instinct, insight and imagination nature’s daily gifts into glorious new inventions. Harvesting the finest organic ingredients in their prime, he combines them with sensitivity and ingenuity, often creating unexpected new dimensions. At the Restaurant Jasmin he relies on fresh produce from his own garden and the immediate neighborhood and trust the suppliers of quality controlled farming. However, the focus on selected, high quality products of international origin in order to accompany you on an unforgettable culinary highlight experience. Enjoy the cuisine and an exquisite surrounding in a relaxed atmosphere. It is all about philosophy: Martin Obermarzoner, the chef and owner of the two Michelin-starred and Gault Millau awarded 3 toques, 17 points to Restaurant Jasmin.
PASQUALE PALAMARO
A mix of Modern and Regional Cuisine... As the old saying goes “Find a job that you love and you will never work”, when your work comes from a deep passion, it can only be the best job you can ever have.
Pasquale Palamaro
Chef Pasquale was born in Ischia near Neapols, a beautiful island in the southern part of Italy. He honed his culinary skills with highly recognized chefs in Italy and abroad - Michelin starred chefs Aimo and Nadia, Ugo Alciati, Alfonso Icarino and Emanuele Scarello. These collaborations as much as they have been intense, they also filled up a space in Pasquale’s heart and soul, spurring his interest, dedication and the stubbornness which vitality pushed him to research new techniques and produce that could represent better flavors and color of his region. He continues his culinary journey continued with learning with Chef Antonino Canvacciuolo from Hotel Villa Crespi di Orta San Giulio and Antony Genovese from Pagliaccio in Rome. The regular and intense exchanges with other chefs, brought Pasquale Palamaro to prefer a more distinctive cuisine seafood and fish, directly linking it to the resources of Southern Italy. Pasquale also dedicates special attention to plating of a dish as he believes that the food has to be appreciated first by the sight then by the palate.
ITALIAN CUISINE SUMMIT 2016
PASQUALE PALAMARO
In 2009, the Carrero family, owners of the Albergo della Regina Isabella, and with the support of Luigi Cremona, decided to open next to a traditional Italian restaurant with a modern touch and Ristorante Indaco was born, a gourmet restaurant, delicate and cater to the refined palates of the Italian and foreign guests of Albergo della Regina Isabella. This task was given to Pasquale Palamaro. Pasquale created a seafood and fish menu, not only including typical produce of the island of Ischia but also organic produce from the private garden which Pasquale personally takes care of with enormous passion. Guest are taken around to hand pick and savor the first fruits. Ristorante Indaco is located in the bay and takes his names from the color of the sea that is around the bay. It has a covered area and a marina around. The guests can have a cozy and classy experience at the same time, on the beach and under the beautiful sky of Lacco Ameno – Ischia in Napoli. In 2013, Pasquale was recognized with a Michelin star for the work at Ristorante Indaco and joins the 5 stars of the Albergo della Regina Isabella. In 2016 Pasquale took over as Executive Chef of all the restaurants at Albergo della Regina Isabella.
150 - WG Magazine
CONSOMMĂˆ DI ZUCCA LUNGA PIENA DI NAPOLI TORTELLINI AL PROVOLONE DEL MONACO E PERLAGE DI TARTUFO NERO
ITALIAN CUISINE SUMMIT 2016
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MARCO TORASSO
ITALIAN CUISINE SUMMIT 2016
An impressive culinary career that spans more than 20-years and in his current role, he is responsible for overseeing all food & beverage (F&B) outlets and culinary operations across both properties, ensuring that the highest quality levels are maintained at all times.
Marco Torasso Complex Culinary Director Grosvenor House Dubai Le Royal Meridien Beach Resort & Spa
As Complex Culinary Director Marco also works closely with the celebrity chefs at both hotels, helping to develop menus for new concepts as well as modernizing and updating menus for the existing restaurants; making sure that they are in line with the trends and changing demands of the UAE and that the restaurants keep ahead of the competition. Marco’s current focus is on with several new outlets; Geales Urban Seafood Restaurant and Lounge and Zengo in Le Royal Meridien Beach Resort and Spa, as well as Celebrity Chef Gary Rhodes OBE’s new restaurant, Rhodes W1 in Grosvenor House and several other exciting projects in the pipeline. Marco is responsible for overseeing and coordinating more than 400 staff across the 28 bars and restaurants in both properties. Within his role he works closely with the culinary teams in both hotels focusing on staff development and training, to ensure that the quality of food and service offered to outside diners and guests, sets Grosvenor House and Le Royal Meridien apart from the competition. Marco is extremely passionate about the future of both hotels and works hard to guarantee that the properties continue to offer diners the best in innovative F&B concepts, serving up quality cuisine using only the highest quality, and sustainable local ingredients, wherever possible.
MARCO TORASSO
TORO TORO
Complex Culinary Director Prior to joining Le Royal Meridien Beach Resort and Spa and Grosvenor House Dubai, Marco perfected his culinary skills working at several prestigious establishments over the years, such as the exclusive Jumeirah Emirates Towers Hotel in Dubai, Restaurant Bice in both Buenos Aires and Istanbul, and the Crown Plaza in Rome, Italy. He also enjoyed a stint working as the Executive Chef at the luxurious Hotel Regina Baglioni in Italy taking on the role of planning and implementing menus for the two restaurants, several bars as well as handling the banqueting functions for the hotel. Among his many experiences, Marco has worked as Executive Sous Chef for the Jordanian Royal family at the Al Barackah Palace, creating tantalising menus to satisfy the daily appetites of members of the royal family as well as managing gastronomical feasts for distinguished guests, dignitaries and guests alike. Prior to that, Marco worked in a number of Michelin starred restaurants including the Relais & Chateaux “Il Pellicano” , Italy, Gualtiero Marchesi, France and Restaurant La Tartara, Spain. His love for food and innovative style of cooking combined with his passion for art has ensured Marco has quickly moved through the ranks as a respected chef. WG speaks with Chef Marco Torasso…
ITALIAN CUISINE SUMMIT 2016
GEALES
It’s interesting to learn how Chef’s find their passion for cooking and where they grew up. Chef Marco tells us how he found his way into the culinary world… For me, my passion for food and ingredients started at a very early age which gave me the motivation and enthusiasm to explore the culinary field, experiencing new flavours and creating new dishes along the way. I was born in Piedmont, Italy’s second largest region, that’s renowned for its fine wines, white truffles and chocolate pralinerie to name just a few favourites. I grew up in the country side so I have always been exposed to local and fresh ingredients which helped me understand the importance of seasonal produce. Quality cuisine which offers an excellent dining experience, inspired by the highest quality of finest produce, sustainable local ingredients when possible, which creates a composition of flavours, complex and modest yet impeccably balanced - how do you ensure this balance on a plate across all your restaurants? Generally, every dish on the menu goes through a rigorous approval process where a head chef in a different outlet, alongside a consultant chef from either Rhodes W1, Indego by Vineet, Toro Toro, Maya or Rhodes Twenty 10 samples the dish. Each dish from the menu is then presented to the culinary team for tasting, including a review of all ingredients and flavours, as well as the presentation of the dish. After the various tastings, we go away and work on the dish, based on all the feedback and then schedule another tasting until the team is 100% happy.
MARCO TORASSO
ZENGO
You perfected your culinary skills working at several prestigious kitchens around the world and one place in special… working with the legendary Italian Chef Gualtiero Marchesi, the master of Italian cuisine who was the first Italian to win three Michelin stars – Chef Marco Tell us about this experience working with the great Italian legend… Working for Signor Marchesti was an honour and for me, a career highlight. Chef Marchesi was and still is for that matter, a fantastic role model to budding chefs - he was a man I looked up to and admired. Working under his watchful eye helped me to grow and develop skills that have led me to where I am today. It was a time in my life that I’ll never forget and I’m so lucky to have had that experience. Culinary Director of two prestigious hotels in Dubai - Le Royal Meridien and Grosvenor House, which is a feast of culinary brilliance - Brassiere 2.0, the newly refurbished Zengo, Geales, Rhodes W1, Toro Toro, Indego, Buddha Bar just to name a few of the 28 bars and restaurants, and with responsibilities of overseeing and co-ordinating over 400+staff… He tells us how he ensures the highest quality is constantly maintained, the new concepts at both properties and the F&B experience at Grosvenor House and Le Royal Meridien….
ITALIAN CUISINE SUMMIT 2016
RHODES W1
What differentiates Grosvenor House and Le Royal Meridien from other hotels is that the operations are very customer focused. We take pride in listening to customer feedback and turning around new food concepts, according to market needs and demands. The team never rests on their laurels and constantly continue to evolve, while staying humble. As a hands-on chef, I’m very much into the day-to-day operations and I like to be involved in every aspect of the kitchen, from choosing the suppliers and receiving produce as well as actual service. I’m also lucky enough to have a very strong and skilled executive culinary team that supervises on my behalf all the aspects of the food production, taking the right decisions on what matters. Le Royal Meridien has opened four new venues in the past two years; Geales hosts traditional British seafood cuisine, Zengo hosts Asian cuisine with a strong Chinese influence, Brasserie 2.0 is a dynamic all day dining restaurant and lastly we opened Le Deck Poor Bar which serves a fine selection of gourmet bites. We have exciting projects in the pipeline such as our new food trucks, hoping to be in place by the end of November. In Grosvenor House, the focus is very much on the re-opening of Siddharta Lounge in mid-November which is currently undergoing a major refurb to bring our guests a bigger and better experience.
MARCO TORASSO
BRASSERIE 2.0
Produce, Creativity or Technique… They are all equally as important to me, without them I would find it incredibly difficult to achieve great results. Fortunately at Grosvenor House and Le Royal Meridien, I’m given the freedom to be as creative as I like, experiment with new techniques and source the very best local quality ingredients. Chef Marco tells about his favorite comfort food and what does he do when he needs a break… “As a true Italian I definitely have to say pizza – I can eat pizza every single day and never tire of it. In my spare time, I try to spend as much quality time with my family as I can and I also enjoy going out to try new restaurants, which allows me to keep an eye on the competition and latest market trends.”
ITALIAN CUISINE SUMMIT 2016
A successful chef and culinary director of Dubai’s luxury hotels - Chef Marco tells us what keeps him motivated… I believe healthy competition is a key factor that really inspires me every day. I grew up with a strong competitive mentality and that’s why my target is to always stay on top of the market. Here at Grosvenor House and Le Royal Meriden, this mentality is a way of life that helps us to be a trendsetter rather than just follower. I’m very focused on the worldwide culinary scene, along with Dubai which is currently moving much faster than the rest of the world. It’s a challenging market but we will continue doing what we do and setting the benchmark for our competitors. Being a chef is perceived as a glamorous profession, Chef Marco’s advice to chefs entering the kitchen for the first time… My advice to them is to be very committed. It’s not an easy job and you’re not born a chef – it’s a skill that has to be learnt through hard work, long hours, experience and sheer determination. A respected chef will acquire the right manner and attitude after getting the right experience.
BATUHAN PIATTI ZEYNIOĞLU
After graduating from the Italian high School in Istanbul went back to Italy to continue his education in Hospitality Management in Florence.
Batuhan Piatti Zeyniğlu
In 1996 Batuhan decided to 1996 become a chef and worked in hotels and restaurants in Italy as an apprentice. After successfully finishing his masters in ICIF-Italian Culinary Institute on “Traditional İtalian Cuisine” he started working as a chef in world famous chef Sergio Mei’s kitchen in Four Seasons Hotel in Milan. After that, he worked in İmportant hotels such as; Villa Torretta, Capri Palace Hotel, Capri, Part Hyatt Hotel, Milan. In 2005 Batuhan Piatti Zeynioğlu decided to continue his career in Turkey and started giving consultancy to many important restaurants and hotels. During the same year he worked as an Executive Chef in the opening of Turkey’s first 7-star hotel, Rixos Premium, Belek. While he continued to work as a consultant chef and trainer in 5-star hotels like Rixos, Radisson SAS both in Turkey and abroad he his first TV cooking program in Turkey “Mutfak Sırları” (Secrets of the Kitchen) and his first book “Şarabın İtalyan Aşkı” ( Italian Love of Wine).
ITALIAN CUISINE SUMMIT 2016
BATUHAN PIATTI ZEYNIOÄžLU
SLOW COOKED BEEF SHORT RIBS
PACCHERI LOBSTER
ITALIAN CUISINE SUMMIT 2016
STROZAPRETTI LAMB
In 2007 he became the Executive Chef of the Rixos Hotel in Bodrum. Later, he worked in Conrad Hotel, İstanbul until 2010. Batuhan after working in world famous restaurant Cipriani in London he opened the first Cipriani Restaurant in Istanbul as the Executive Chef. In 2010 he became one of the jury members of the first “MasterChef” in Turkey and became wellknown to millions of Turkish viewers. He continued his TV programs until today with his own travel& cook program “Hayat Batuhan’a Güzel” (Life is Beautiful to Batuhan) in Sky Türk and later in CNN Türk, CNBC Arabia (ongoing broadcast in all GCC countries) TV Channels. Apart from TV, he worked as a consultant in Turkey’s first steakhouse Günaydın. He successfuly worked as the Executive Chef of the Eurovision Song Contest in Baku in 2012. He added teaching to his career and worked as a teacher in Istanbul Yeditepe University Gastronomy Department. Batuhan Piatti Zeynioğlu continued his career as a consultant in projects in Abu Dhabi, Istanbul, Bodrum, and Dubai. He is now working as the Head Chef of the Billionaire Mansion which will soon be opened in Dubai. SALT CRUSTED SEABASS
PREGO’S DUBAI
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ITALIAN CUISINE SUMMIT 2016
Find Your Secret Italian Affair...
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PREGO’S DUBAI
Prego’s at Media Rotana provides guests with a warm welcome and outstanding Italian cuisine. Known across Dubai for its authentic atmosphere and vibrant flavours, Prego’s is commonly regarded as one of the finest Italian restaurants in the city. An open kitchen showcases the team of dedicated chefs as they create the restaurant’s culinary triumphs; from thin-crust pizzas to freshly baked breads blazed in a wood-burning oven. The restaurant’s ‘bubbly brunch’ is an extremely popular daily event, where all-time culinary favourites and delightful monthly specials are combined to create menus centred on rich Italian flavours and unique delicacies.
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ITALIAN CUISINE SUMMIT 2016
Prego’s also embraces the traditional Italian ‘enoteca’ wine bar, which provides an enticing selection of the finest white, rosé and red wine in a cosy, convivial ambience. The restaurant’s warm and friendly interior makes it the ideal location for a relaxed evening meal with friends or colleagues. With a cozy, convivial ambience, warm and friendly interiors, Prego’s ensures its guests a delectable journey with the true flavours of Italy. Prego’s will host Michelin Star Chef Roberto Franzin as part of the Best Italian Restaurants in Dubai.
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ITALIAN CUISINE SUMMIT 2016
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ITALIAN CUISINE SUMMIT 2016
Where luxury meets the wild
Royal Zambezi Lodge, an intimate family-owned property, is situated on the banks of the mighty Zambezi River on the edge of the unique Lower Zambezi National Park in Zambia. 7KH ORGJH RͿHUV WKH XOWLPDWH LQ FRPIRUW OX[XU\ ZLWK XQULYDOOHG JDPH YLHZLQJ DFFRPSDQLHG E\ SURIHVVLRQDO JXLGHV D OX[XU\ VSD DQG ZRUOG FODVV ÀVKLQJ DQG à \ ÀVKLQJ 5R\DO =DPEH]L /RGJH WKH HSLWRPH RI WKH OX[XU\ VDIDUL H[SHULHQFH
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ITALIAN CUISINE SUMMIT 2016
MAGAZINES
a feast for the palate... CHOCOLATE SOUP FUNKY GOURMET - ATHENS
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