WG Magazine January 2018 by WG Magazines

JANUARY WG MAGAZINE 2018

IZU ANI

A FRENCH TOUCH

JORDAN KAHN

NEW WORLD CUISINE www.wgmagazines.com

PAOLO CASAGRANDE

MEDITERRANEAN PASSION

SIDNEY SCHUTTE

CONTEMPORARY DUTCH WG January 2018 -

I usually say that it’s only in the dictionary that “luck” comes before “work”. Being successful at what we do requires drive, commitment, study, a lot of work, effort, sacrifices and constant dedication. When I hear someone younger saying they’d like to become a chef and asking me for advice, I always tell them they should study, read and travel as much as they can. Study enriches us and teaches us how to think, reading stimulates our ability to reflect, and travelling pushes us out of our comfort zone, giving us new opportunities to grow and broaden our horizons. With each number, through its beautiful pages, WG Magazine reminds me of the reason why I fell in love with what I do. I’m always happy to recommend WG to my team. Through these pages, they can learn, reflect and travel. At this New Year’s beginning, I wish WG Magazine keeps on inspiring and encouraging us to continue to learn about the cutting edge of haute cuisine throughout the world. JOSÉ AVILLEZ

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For more than 80 years, Bragard supports women and men who give the best of themselves everyday at work to ignite their clientâ&#x20AC;&#x2122;s taste buds. Combining tradition and inovation, professional workwear from Bragard gained unparalled reputation thanks to its quality and make the biggest names of the culinary and hospitaly world proud.

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Contemporary Italian cuisine by

World Renowned Three Michelin Star Chef Heinz Beck

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

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Together we stand strong, dream big and create greater change for causes worldwide. CharityStars is the international platform specialising in fundraising through digital auctions promoted in collaboration with celebrities and large companies. All the proceeds are donated to charity. A different way of raising awareness about the many charitable causes worldwide.

CHECK OUT OUR AMAZING AUCTIONS

www.charitystars.com

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Jean-Georges Dubai showcases a comfortable indoor layout with a jade, cozy garden. While providing a fine atmosphere of an outdoor vivid lounge and stunning interiors, Jean-Georges Dubai offers its guests the chance to enjoy multiple evenings with live entertainment, a Friday brunch with an exquisite menu created by 2 Michelin Star Chef Jean-Georges Vongerichten paired with impeccable service. The restaurant presents a warm ambiance that captures Dubaiâ&#x20AC;&#x2122;s affinity throughout the day to uphold a late night. JG Dubai is a preferred venue for many celebrities who have chosen it as a trendy destination to celebrate their events or simply to enjoy the exquisite dishes and service. Guests who have joined us in the past include key members of royal families in the UAE as well as international names such as Russell James, Franca Sozzani, Nargis Fakhri, Paolo Maldini, Clarence Seedorf, Dwight Yorke, and Christian Louboutin.

Four Seasons Resort Jumeirah Beach Road, Dubai

Book at +971 4 343 6118

info@jean-georges-dubai.com | www.jean-georges-dubai.com

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

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Bon Vivant Communications

A global gastro embassy specialising in culinary diplomacy, exclusive dinner parties, star chef world tours, cultural marketing, filmmaking and entrepreneurism. The core expertise is in brand management and PR of gourmet restaurants and star chefs, but also of resorts, châteaux and food festivals. Creator of Dining Impossible and the San Sebastián Dinner Series, as well as the 2016 Diego Muñoz Exploration and 2017 Kamilla Seidler Expedition. Culinary Producer of “Michelin Stars - Tales from the kitchen”. Daily serving partnerships in Copenhagen, Paris, Vienna, Madrid, San Sebastián, Moscow, Macau, New York City, Mexico City, Lima and La Paz.

www.bon-vivant.dk

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Four Seasons Resort Jumeirah Beach Road, Dubai

Book at +971 4 343 6118

info@jean-georges-dubai.com | www.jean-georges-dubai.com

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‫ﻣﻔﻬﻮم اﺑﻴﺎت ﻫﻮ اﻟﺠﻤﻊ ﺑني اﻟﻄﻌﺎم واﳌﻮﺳﻴﻘﻰ ﰲ أﺟﻮاء ﻣﺜﺎﻟﻴﺔ ﻣام ﻳﺠﻌﻠﻬﺎ ﺗﺠﺮﺑﺔ ﻣﺜﺎﻟﻴﺔ ﰲ‬ ‫ﻟﺬﻳﺬ اﳌﺬاق اﻷﻃﺒﺎق اﻟﻠﺒﻨﺎﻧﻴﺔ اﻷﺻﻴﻠﺔ وﻟﺬﻳﺬ‬.

The concept of Abyat is to combine food and music in the perfect ambiance making it the ultimate ex�erience in savouring authentic and ﬂavorf�l Lebanese dishes.

‫ﺳﺎﻋﺎت اﻟﻌﻤﻞ‬

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Sunday to Thursday 12pm to 1am

OPENING HOURS

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Friday - Saturday 12pm to 2am

Club Vista Mare, Palm Jumeirah, Shoreline Apartments 10 For Reservation Call : 04 5588 428 info@abyatdubai.com, www.abyatdubai.com - WG January 2018 Abyat-DXB

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Simply Italian brings to Dubai, the ultimate Italian experience, exploring the superior culinary skills with mouthwatering dishes. With a vibrant & colorful terrace, Simply Italian offers a charming atmosphere while dining by the beach. Opening Hours

Sunday to Thursday : 12pm to 1am | Friday to Saturday : 12pm to 2am

Club Vista Mare, Palm Jumeirah, Shoreline Apartments 10 For Reservation Call : 04 55 88 354 info@simplyitaliandubai.com | www.simplyitaliandubai.com SimplyItalianDubai

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Culinary Arts can give new life to children... we make it our mission to identify talented, underprivileged children with culinary ambitions and provide opportunities that otherwise would have been beyond their reachâ&#x20AC;Ś

Grant MacPherson

WOâ&#x20AC;&#x2122;GOA Foundation Ambassador An inspirer, innovator and perfectionist - Grant encompasses all the qualities that deserving children can glean from a role model!

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partnered with SKD ACADEMY the culinary institute in the Philippines

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Avani and Bala #VisitSpain #Andalusia #Sevilla #Giralda #Architecture #BeautifulView

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“IN OUR CITIES, WHEN YOU LEAVE ONE EMBLEMATIC SPOT, YOU ENTER ANOTHER. YOU WILL SOON DISCOVER THAT ALL OF THEM ARE PART OF YOU”.

spain.info

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keep on sharing, keep on dreaming, keep on loving...

www.mercurydubai.com +9714 270 7804

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DUTY DUTYFREE FREE PRODUCTS PRODUCTS & & BONDED BONDED STORES STORES

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From 20 to 2,000 meals a day. Always the right solution. Find out more: rational-online.com

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Real Madrid Café is a space where the passion for Real Madrid, football and socializing becomes one.

With two levels and two massive screens, Real Madrid Café, The Beach, JBR is the ultimate hangout for live matches while enjoying the beachfront location. Offering all-time comfort food favorites like burgers & wings, a wide selection of creative mocktails and shisha flavors, Real Madrid Café creates the perfect setting for Madridistas and sports enthusiasts a-like to gather and support their teams.

The extensive range of Real Madrid merchandise, including over 40 exclusively signed

pieces of memorabilia, ensures to give all shoppers and diners the ultimate football experience. Real Madrid Café also hosts a variety of events and is a popular place for birthday parties of all ages.

THE BEACH AT JBR, DUBAI U.A.E. TEL 04 277 5625 www.realmadridcafedubai.com realmadriddubai@ginzarestaurants.com

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THE ULTIMATE ITALIAN EXPERIENCE

The perfect destination for authentic Italian cuisine overlooking the Dubai Fountain and full views of the Burj Khalifa SUNDAY - THURSDAY 12 pm - 12:00 am info@Serafinadubai.com | www.serafinadubai.com SerafinaDubai serafinadxb

FRIDAY - SATURDAY 11 am - 1:00 am

BOOK NOW! CALL 04 363 8447

AT SERAFINA SOUK AL BAHAR, DOWN TOWN DUBAI

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Editor

Fabian deCastro

Lifestyle Editor

Doug Singer

Feature Editor

Oilda Barreto

Contributors

Michael Hepworth Claudia Ferreres

Photography

Victoria Shashirin Majella O’Connell

FJMdesign WGkonnect Photography Consultant Creative Design Studio Publisher IZZY Publishing Pvt. Ltd.

‘ Identifying underprivileged children with culinary ambitions...

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

Company Registration Number U22100GA2011PTC006731 Marketing & Advertising Call: +91 832 246 3234 E-mail: marketing@wgmagazines.com WG™ Beverly Hills Michael Hepworth 287 S.Robertson Blvd Beverly Hills, CA 90211 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™ International Representative Point Select Leisure Management DMCC P.O.Box 333581, Dubai, U.A.E.

©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. ©2018 WG™ All rights reserved.

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Cover Image Credit: JORDAN KAHN VESPERTINE - LOBSTER PHOTO ©ANNE FISHBEIN

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There’s a feeling that Vespertine possesses which is hard to articulate, you have to be there to experience it as Jordan Kahn lets you drift with this fascinated concept. Vespertine is the next best thing in the culinary world, it is a gastronomical experience seeking to disrupt the course of the modern restaurant. A place of cognitive dissonance, exploring a dimension of cuisine that is neither rooted in tradition nor culture - it is from a time that is yet to be, and a place that does not exist. A spirit between worlds, a place of shadows and whispers by the culinary genius Jordan Kahn. A storyteller through his food, Izu Ani aims to keep adding to his life’s journey through food and to be able to share this with the eagle-eyed new generation who are as keen as him to explore how to extend they limits of creativity.

With his simple and straight forward, good produce, modern cooking methods and passion. The new kid on the block John Buenaventura brings an interesting Urban Tapas concept Cuisinero Uno to Dubai. One of Portugal’s great culinary figures - considered as one of the great references of gastronomy in Portugal and stands out because of his enterprising spirit and his willingness to go one step further. With restaurants in Lisbon and in Oporto, José Avillez offers different culinary experiences, expressing his enormous passion for cooking. Copenhagen is well-known for top gastronomy with places but Adam Aamann’s great success shows that the food revolution of Denmark – and the entire Nordic region – goes far beyond the luxury kitchens even though Aamann’s open sandwiches can easily be described as gourmet. Along with his love for Mediterranean cuisine, Paolo Casagrande brings his passion, depth of commitment and exceptional level of consistency to the table. Sidney Schutte’s food is best described as striking and contemporary, his Dutch roots are reflected in his love of regional produce. WG takes you on a global journey featuring 72 of the best restaurants in the world. La Liste 2018 Best Restaurant In The World – Guy Savoy, Heinz Beck - the master of gastronomy, Joël Robuchon, the Arzak family - Elena & Juan Mari, Alain Ducasse, the Spanish Legends Carme Ruscalleda, Joan Roca, Albert Adriá and Andoni Luis Aduriz, Eric Ripert, Ben Shewry, Colin Clague and… A special thank you to José Avillez for the foreword. Bon Appétit

FdeCastro

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JANUARY 2018

CONTENTS 32

Food For Champions

New World Cuisine

Commitment, Consistency And Sheer Hard Work

A French Touch

A Chef In Pole Position

Portuguese Gastronomy

102 WG Best Restaurants 130

The New Kid On The Block

142 The Classic Danish Smørrebrød 154 WG Best Restaurants

CARAMELIZED SPOT PRAWN, QUINCE, AQUATIC TUBERS, RED SPINACH This dish is the anti-presentation, it is about discovery. It also removes the concept of guests eat with their eyes first. Placing a spoon into the void, the unknown, it shows a willingness and a participation on the side of the guest. They become an active player in the experience and they feel it.

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JORDAN KAHN VESPERTINE - LOBSTER PHOTO Â©ANNE FISHBEIN

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JORGE RIVERO

Food for Champions has become an integral part of the gala event for the Globe Soccer Awards, as a gastronomic and cultural initiative which involves the stars of cooking and the stars of football enjoying healthy food. PHOTO Â© GLOBE SOCCER AWARDS

CARLO CRACCO & FRANCESCO TOTTI

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ANDREA RUSSO

CARLO CRACCO, FABIO CAPELLO & FRANCESCO TOTTI

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JAMES KNIGHT-PACHECO

FABIO CAPELLO & ZINÉDINE ZIDANE

FIFA PRESIDENT GIANNI INFANTINO,MARCELLO LIPPI & FABIO CAPELLO

PIERLUIGI COLLINA, CARLO CRACCO & FRANCESCO TOTTI

HÉCTOR CÚPER , LUIS EZQUETA & PIERLUIGI COLLINA

FABIO CAPELLO & EGOR SHASHIRIN

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CARLES PUYOL

VALENTINA SETTA, CONSUL GENERAL OF ITALY IN DUBAI

ALI AL NABOODA, GM, AL NABOODA AUTOMOTIVE & H.E. SAEED HAREB - DUBAI SPORTS COUNCIL SECRETARYâ&#x20AC;&#x2039;GENERAL

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ANDREA RUSSO

PIERLUIGI COLLINA

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ZINÉDINE ZIDANE

ANDREA RUSSO & FRANCESCO TOTTI

Dubai Globe Soccer Awards eighth edition brought together the elite of the world football to Dubai, and making it the most prestigious and highly anticipated Awards nights on the world football calendar. It was an honor for WG to collaborate with Globe Soccer Awards and Food For Champions. Chefs animated the evening cooking their dishes inspired to the Champions of Globe Soccer Awards. Carlo Cracco was joined by some of the best chefs of Dubai: Rigatoni All’Amatriciana by Francesco Guarracino of Roberto’s Abu Dhabi, Lamb kofta by Izu Ani of Brasserie, Bachalau by James KnightPacheco of Vida Hotel and Andrea Russo of Vivaldi by Alfredo Russo, Paella De Mariscos by Luis Ezqueta of Urban Paella, and Grilled beef sirloin with humita and chimichurri sauce by Jorge Rivero of Brasserie 2.0. ALI AL NABOODA, GM, AL NABOODA AUTOMOTIVE & IZU ANI

A special thanks to Fabien Firetto and BRAGRAD for the brilliant chefs jackets!

CARLO CRACCO

OSAMA KHALIL, NIKOLAY SHASHIRIN & KURT BERGER

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JORDAN KAHN

A culinary genius who brings a new dimension to the culinary world!

JORDAN KAHN

NEW WORLD CUISINE

Vespertine is the vision of Jordan Kahn. A project inspired by the building, once called ‘The Waffle’, designed by the visionary architect Eric Owen Moss. Vespertine, is a 2-story structure separated into 4 levels of which there are no traditional walls. Instead the building is wrapped by an architectural skin - a curtain of undulating glass and steel.

“the convergence of food, art, architecture, and sculpture is woven throughout to create an immersive, multi-sensory event”

Located in the Hayden Tract district of Culver City, CA, is a gastronomical experience seeking to disrupt the course of the modern restaurant. A place of cognitive dissonance, exploring a dimension of cuisine that is neither rooted in tradition nor culture - it is from a time that is yet to be, and a place that does not exist. A spirit between worlds, a place of shadows and whispers.

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PHOTO Â©VESPERTINE

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JORDAN KAHN

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APERTIF PHOTO Â© JEFF ELSTONE

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PHOTO ©VESPERTINE

It was sort of reading a Calculus text book without reading your basic arithmetic’s, it was kind of fast tracking. I started studying it and would carry it everywhere always hidden behind my math book was my French Laundry book whiles in class when I was in middle school and high school. I would read how to properly thrust a bird and I could tell you everything from that book about sweet bread, how to clean it, how to cook it, how to know when it’s done but I had never seen a sweet bread before in my life, never eaten it or touched it” adds Jordan. Jordan eventually wrote a very long letter to Thomas Keller, three months later he got a reply from French Laundry and it said ‘Dear Jordan, we received your mail and thank you very much for the kind words we actually have a position available for three months stage, if you take it, we would be happy to offer you’. Knowing that a stage would not be paying, he decided to go with the savings his mum saved whiles he was working at a restaurant in Savannah. Jordan left for Napa with the savings and eventually he got hired and the culinary journey began.

WG Magazine catches up with Jordan Kahn who His experience with Thomas Keller and Grant Achatz… gives a new dimension to the culinary world... It was in Savannah, Georgia that Jordan’s culinary begun… It was an incredible literal dream come true or something that Jordan could have never attained, his mum gave him a cook book “French Laundry Cookbook” when he was 13 and he had no idea what it was, this was a pivotal part of his life. His interest for food, interest in cooking. “I wanted to cook and she gave me this expensive book. I was blown away at what I discovered, I read it from cover like 3 times in a row and I didn’t understand what I was reading at that time.

Certainly for different reasons, I wouldn’t be a chef without Thomas Keller and Vespertine wouldn’t fully exist without Grant. It’s funny, when I first started working at French Laundry, I showed up a month after Grant left and after a year some of the sous chefs said that I remind them of a Grant who use to work here and that I should check out what he’s doing. Later I moved to Per Se and when I heard that Grant was opening a new restaurant and knew where he was taking it and I knew that I had to be a part of it. WG January 2018 -

JORDAN KAHN

The cuisine at Vespertine… Our cuisine is not typically governed by a particular culture because the very concept of the project is that it’s something that is not derivative of anything else so we don’t really have a name for our cuisine because it only exist within our four walls although technically there are no walls but you know it’s certainly local ingredients of the area but it by no means California cuisine, so it’s the cuisine of Vespertine.

PHOTO ©ANNE FISHBEIN

“how do you characterize the cuisine, typically is usually by the cultural reference point “

Our cuisine really resonates with a lot of chefs and cooks and really well-known chefs and everybody in between because as a chef we kind of pride ourselves on being able to see where things are derived from right? We can trace the strings wherever we take it came from but our project is unique in that highly untraceable so I think one of the things that resonates among chefs is the fact that the cuisine is combined with the experiences so there’s inextricably part of one another where you can’t really remove from the other its in itself in an interesting way.

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WHITE ASPARAGUS PHOTO Â©ANNE FISHBEIN

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JORDAN KAHN

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VESPERTINE PHOTO Â©ANNE FISHBEIN

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VESPERTINE KITCHEN PHOTO ©ANNE FISHBEIN

Vespertine is a gastronomical experience seeking to disrupt the course of the modern restaurant. A place of cognitive dissonance, exploring a dimension of cuisine that is neither rooted in tradition nor culture it is from a time that is yet to be, and a place that does not exist. A spirit between worlds, a place of shadows and whispers...

VESPERTINE DINING ROOM PHOTO ©ANNE FISHBEIN

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JORDAN KAHN

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ENDIVE PHOTO Â©JEFF ELSTONE

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If we identify a restaurant that’s associated by a human, a chef or person’s kind of philosophy or soul and then undoubtedly what makes Vespertine unique is, it doesn’t really define in a lot of what came before. For me, I trained in these restaurants and restaurants previously, it sort of became known for a certain thing and when I discovered this building everything changed. It was a completely new frontier in so many ways and I think that speaking about a cultural relevance I don’t have the sort of romantic poetic history of my family and lineage that kind of directed me into this cuisine. As a child, I was an artist, was always in the kitchen mostly because I was chubby, I was a painter when I was young and then I was a musician and when I was a little bit older I decided to become a cook and when I found the building, it kind of brought everything in a full circle. I had a previous restaurant called “Red Madison” and was very proud of what we produced there PHOTO ©VESPERTINE I think it was really a fun restaurant, interesting, cool and creative but if you’re going to look at the The philosophy of Vespertine, how was it conceived? cuisine it’s very derivative of the Nordic kind of stuff and that’s where I found the influence at that time. A couple of things one is I would say historically So when I found Vespertine, everything became too you know a chef spends his entire career working clear which was I think Nordic cooking is interesting with the other chefs, developing, taking ideas from but it had nothing to do with me. This is a restaurant them and what they learn from them to build on that really extrapolates who I am, who I’ve always their own into finding their own voice and that kind been. The person who is integrating art in many of comprise of those other voices. Something that ways as possible and that’s where it all began. really resonates from them and they hopefully find Vespertine is a place where art and food intercept the means and the opportunity to open something in its many ways, it’s really a platform to experience that’s very representative of who they are. I think different forms of art all at once while using food, that we are in the age of that personality restaurant eating and dining that kinds of threads everything which is, not to say that it’s not culturally driven. together so that’s where it was conceived. WG January 2018 -

JORDAN KAHN

Do guests understand the complexity of dining at Vespertine which is deeply connected to art, to music, the architecture?

PHOTO ©JEFF ELSTONE

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Well, I think that like a good art piece, it is so multi layered that it offers different things to different people. A lot of what we do is very much like the film which is you go to, enjoy the film and can go again to enjoy the same film but we take a very different pleasure from watching it. Actually what I think people that enjoy food is mostly the food media because they are professionals, they write about restaurants, they eat at restaurants, and they know about restaurants, they understand the basic construct of what a restaurant is. We don’t follow those norms so they have difficult time with us which is why if you look at our reviews in Google or Facebook you’ll see that it’s all 5 stars but if you’ll look at critics reviews it’s kind of somewhere in between which is kind of fascinating for us and challenging the status quo of what people perceive, but we do something that deviates from that and that’s why they sometimes have a difficult time with us.

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WILD OSHA TEA PHOTO Â©JEFF ELSTONE

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JORDAN KAHN

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KELP PHOTO Â©JEFF ELSTONE

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is the extrapolation of who I am as a person that has facet into this format so wherever someone attacks it, it’s a personal attack. It hurts a little bit but having said that, I think that it will take a few months to this sort of realization but if we’re only getting high marks from everybody and everybody speaks and critics only says it’s great, I’ll feel like we’re not changing anything, it’s kind of that we are agreeable. There are so many fine dining restaurants that serves really wonderful and delicious food and chefs are really talented but people go in with certain expectations and needs and those are definitely met at those restaurants and they are happy about that. So if we were to do that, then that would not be authentic for me. So we do have some polarization that’s means we are really doing something that is worthwhile and something that’s actually causing a little bit of change. I mean, I use this example not because I believe is remotely close, a genius but it have some relevance like you’ve mentioned Picasso. Picasso was an incredible painter and when he was young people just saw him as a skilled painter and then when he started painting what he felt from within himself he was widely criticized. Imagine if there was so much negative criticism and it got to Pablo Picasso, he would quit but he continued to do it because he believed in what he felt was right and BIODYNAMIC FRUIT PHOTO © JEFF ELSTONE basically just pouring his soul out on to the canvas. Critics... you have actually provoked a lot of interest, I always never kind of understand this type of some good and some not so good. Like Picasso negative criticism because if you’re going to have the with his painting or Ferran with his molecular same conversation with critics, they are champions gastronomy. You have created something unique as they would say the world needs more dynamic not yet articulated in the culinary world. It’s very people in their respective fields. I am not saying challenging for some of the critics to accept it that everybody should like our restaurant. El Bulli because people want something very straight forth, arguably one of the most influential restaurants in they’re not used to change, they expect what they history and there was a litany of people who didn’t expect to have. How do you accept this kind of like it, it’s not about liking it, do you think these people should not exist? I think this is where the criticism? conversation becomes interesting because critics Well, there are couple of things. One is certainly we are people who are quick to put something down don’t live with sort of negative criticism especially and they are kind of responsible for shedding light in this project. As mentioned before, this restaurant on their opinions for people. WG January 2018 -

JORDAN KAHN

“Jordan Kahn has actually provoked a lot of interest by creating something unique not yet articulated in the culinary world” 50 - WG January 2018

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PHOTO Â©VESPERTINE

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JORDAN KAHN

How long does it take for this to materialize with every dish of yours at Vespertine?

SERVICE AT VESPERTINE PHOTO ©JEFF ELSTONE

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Well, that’s an interesting question. I discovered the building 4 years ago almost to the day and from the very moment I found the building it was sort of an inciting idea. It was interesting as it was a new idea for me but it was also a part of me which I felt like that it’s always with me. It was kind of selfdiscovery and for the longest time of this 4 years working on this project. I really had a hard time where the food was going, all of these ideas were very erratic; some of them were just a drawing and a sketch which were a quarter of an idea and I really didn’t fully have completed dishes. Moreover the chef has 4 years to put his dream restaurant together and you would think that he would have a ton of dishes, a ton of recipes and you’ll be good to go. It didn’t come off easily for me sort of like a writer’s block but when we got into the building after the construction was completed we wrote the entire menu and recipe in a day. It shows my personal relationship with this building, my creative space and for the longest time I felt this writer’s block but as soon as I came to the building, the pen just flooded with ink. I could show you a notebook of 6 months’ worth of ideas versus 2 days’ worth of ideas after we got on the building. It’s like 50 pages in a day. The building itself has huge impact on me and in my process. It’s this kind of things when you ask what the style of cuisine is; it’s hard to explain because it comes from a very unusual place.

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RED SPINACH PHOTO Â©JEFF ELSTONE

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JORDAN KAHN

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HIRAME

PHOTO Â©JEFF ELSTONE

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An art of plating, where you incorporate the food within the dish itself…

BURNT ONION

PHOTO ©JEFF ELSTONE

The menu is actually sketched and is on a big wall in my office, all the dishes are there but it’s not done in an individual sense, it’s written as a complete piece so the menu has the cadence in it. The food has certain dynamism to it, so we start with this (making a gesture with his hand) we start with nothing, the first dish is empty and the next dish is polar opposite, it is light, it seems like the vessel and the food it explicably connected and you can’t tell which is one and which is the other, and then it morphs into something else, it twist itself and it elongates and smashes back together into tiny piece and it goes inside a cocoon and then it comes out and goes into this warm bath. There’s a whole kind of narrative that works. So the menu is kind of written in that way in terms of it being emotional kind of dynamic step that we wanted to portray with our food and then I started applying colors, flavors and textures to it. The very first dish that I created for this menu, Hirame, that’s the very first dish that I put in the menu and that’s the very first dish that I served in the restaurant. Now, when I put this in front of you and I say ‘this bastard halibut is aged for three days and is preserved with green plums, burnt onions and all these other things, you’ll think I’m being a jerk’. People would think this is a joke he is giving me an empty bowl and we pull away but the surface of the bowl is actually what the dish is. So we managed to melt the surface of the plate itself. That is the very first dish I came up with, the very first dish that we served and also it marks a specific type of - it sets the tone, we are starting from… in the beginning there was nothings, it’s black, so where we begin is from nothing.

THE OBELISK PHOTO ©JEFF ELSTONE

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JORDAN KAHN

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THE PLATE LOOKS LIKE THE MOON BY RIOTA AIOKI AND THE CUTLERY LIKE ANCIENT ARTIFACTS BY YUICHI TAKAMATA

PHOTO Â©JEFF ELSTONE

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JORDAN KAHN

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ALMOND

PHOTO Â©JEFF ELSTONE

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The plate actually looks like a moon, the cutlery is like an ancient artifact…

Vespertine is the next best thing in the culinary world, a new dimension of cuisine by Jordan Kahn!

It all came very naturally because once I discovered this building I got excited and something sparked, I was always kind of driven but this was a different feeling that I had. I’ve known the feeling before but Vespertine could materialize into something. When I discovered this feeling, I knew that this is what I have to accomplish and it came about, apprehensive to say this but in the past some media outlets had taken out of context but it feels like we created a wall. There’s a lot of those elements because our perception as humans on earth when we see something that we don’t rarely recognize as being of this earth, as being derivative of whatever and it’s so cohesively done. It feels like it could be from a fictional story. We worked with a handful of Japanese artist, the cutlery is made by a jewelry maker who lives in the north of Japan who I discovered, and it is actually bronze dipped in silver, hand hammered and hand finished so it has that very ancient look but the shape is modern in a way, hyper modern and primitive quality about it. There’s a feeling that Vespertine possesses which is hard to articulate, you have to be there to experience it as Jordan lets you drift with this fascinated concept. Vespertine is the next best thing in the culinary world, a new dimension of cuisine by Jordan Kahn! WG January 2018 -

PAOLO CASAGRANDE

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PAOLO CASAGRANDE COMMITMENT, CONSISTENCY AND SHEER HARD WORK

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

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PAOLO CASAGRANDE

Along with his love for Mediterranean cuisine, Paolo Casagrande brings his passion, depth of commitment and exceptional level of consistency to the table... Paolo Casagrande grew up in Northern Italy where he developed a passion for cooking from watching his mother and grandmother prepare traditional dishes for his large family using seasonal local ingredients. At his fatherâ&#x20AC;&#x2122;s suggestion he trained at the Alfredo Beltrame Hotel and Catering School in Vittorio Veneto and after graduating he worked his way through many restaurants in his native Italy before perfecting his culinary skills at leading finedining restaurants in Milan, London, Paris and San Sebastian. In San Sebastian he met the renowned and influential chef MartĂn Berasategui who he sees as his mentor, professional father and sometimes big brother. With him he opened the acclaimed M.B. restaurant in the Ritz-Carlton, Abama in the Canary Islands. After overseeing the opening of the luxury CastaDiva Resort on Lake Como in Italy, Casagrande rejoined Berasategui in 2012 and became the chef de cuisine at the Restaurant Lasarte in Barcelona which received its third Michelin star in 2017.

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PAOLO CASAGRANDE

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ECKART WITZIGMANN AND PAOLO CASAGRANDE

The Italian chef brings his Mediterranean passion, depth of commitment and exceptional consistency to the table, combining Berasategui’s signature dishes, which vary according to the seasons and reflect the aromas and flavours of the region, with his own innovative classics created specifically for the restaurant in Barcelona. “Loving my work is the best recipe and learning with the best keeps my passion for creating charismatic cuisine burning” adds Paolo Casagrande.

“he enjoys demonstrating the capacity to assimilate new products and technical precision” Casagrande draws his inspiration from many different sources, including the products he is working with, the climate, the season, travel, and the people around him. He goes to the market each week to become inspired by the fresh, seasonal produce, and the feedback and reactions of his satisfied customers regularly boost his motivation. His aim, he says, is to create emotions by using contrasts in products. Experience the Italian passion of Paolo Casagrande this January when he brings a flavor of Spain to Restaurant Ikarus in Hangar-7. PAOLO CASAGRANDE AND MARTIN KLEIN

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IZU ANI

A FRENCH TOUCH Born in Nigeria and raised in London, Izu’s passion for the kitchen began at a young age, from cooking breakfast at home to his home economics classes at school. He finished his studies and launched into his career by joining Michelin star restaurant The Square at the Mayfair where he started doing pastry and progressed from one section to the other and finally to the meat section. Izu recalls “sometime in 1998 when The Square got its second star, we were so very busy, for lunch we had 120 covers and 130 covers for dinner, after that service I remember Phil Howard came and shook my hand, I was only 20 then and that was the proudest moment of my life”.

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IZU ANI

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REBHUHN, GYOZA, MACADAMIA, YUZU, SHIITAKE PILZE

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Four years later, he was inspired to travel to France to experience Nouvelle cuisine first hand and lived there for 6 years, which encouraged and influenced his culinary style and flair for French flavours. Working at two Michelin star La Bastide Saint Antoine and the world-renowned, three Michelin star Auberge de L’Ill. “Going to France was very huge part of my life in general because I went through situations that made me who I am, that gave me layers to who I am today. I mean I had a crazy idea going to a place where I did not know the language. I was going to start from the bottom but I wanted that. Food is all about the culture and every story told is from its culture and for me at that time starting off with French cuisine was at the pinnacle. I was going to understand it, learn it and I believe in it. I went there without knowing what French is and today I can get it. I understand the culture. I even married a French lady Carine and I keep saying that I appreciate your culture more than you do and she loves it. When you learn something you see the hard work in learning and you appreciate it more.” adds Izu. WG January 2018 -

IZU ANI

BLAUER HUMMER, ZITRONEN-GERANIE, ENTENZUNGE, LITSCHI

After France, Izu set his sights on Spain where he gained invaluable experience at renowned restaurants - Arzak and Mugaritz, each offering him kitchen experience in very different culinary fields, it was a new level of cuisine. Izu also discovered molecular gastronomy, a concept he found fascinating but would not feature in his long term cooking style. He loved his moments at Arzak, Jaun Marie Arzak was an inspiration. “At Arzak, they have two types of cuisine that people need to understand, the classic and modern and upstairs was the research and development kitchen which I worked a little bit. For me to see people that basically have respect for work, where they’re from and where they’re going it’s a harmony because they never let go of their culture and cuisine. However, Mugaritz kind of lost its culture, its beginning and its roots. Arzak never did.”

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REBHUHN, GYOZA, MACADAMIA, YUZU, SHIITAKE PILZE

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IZU ANI

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Returning to London, Izu continued his culinary journey by relaunching the menu at Vanilla. He drew inspiration from his time in Spain and in the process became well respected for his innovative flavours and techniques. It was during this period that Izu was offered the opportunity to relocate to Dubai, to launch the French restaurant, La Petite Maison. The opening of La Petite Maison was a great opportunity for Izu; having experienced working in the South of France, he understood the flavours and culture very well. He set a new standard with the quality of ingredients and made it into San Pellegrino World’s Best Restaurants in less than 2 years after its opening. He then moved on to create a new Mediterranean-inspired concept Le Serre at Vida Downtown and then went on to open the Lighthouse and Izu Brasserie. Izu Brasserie was born out of simple eatery, a neighborhood eatery based on ItalianMediterranean comfort food. “I love Italian. I can say that French food is about contriving and Italian food is about the simplicity. It’s about the ingredient and French food is about ownership. The French want to make something to look pretty that you can’t think anything about it, it’s all about the creation of the chef. Italian food is all about the ingredients and that’s what I love about it. You go back to food that it doesn’t have any whistles or anything it just does what it means to do and it consistently does it right and that’s the food your palette remembers because visually you forget things but tastes brings so much emotion back.”

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IZU ANI

“I believe as a Chef I am a storyteller through my food, but we must remember that foods belongs to the culture it comes from, by understanding the culture, you have the privilege of understanding how to extract the food experience and tell the story as from the sources. My aim in life is to keep adding to my life journey through food and to be able to share this with the eagle-eyed new generation who are as keen as me to explore how to extend they limits of creativity.”

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Izu lives by the ethos that life is not about ownership, everything is learned and borrowed and when you learn that nothing belongs to us, you can consider that you have learned only a small proportion of what there is to learn in life. His ambition to share his knowledge and process of learning with others and to pass this knowledge onto future generations. Inspired by the plethora of cultures surrounding him and his love to travel. Izu loves to understand the story behind the ingredients and dishes he is creating. Having the knowledge of the background of an ingredient, looking after unusual products, understanding the culture aspects behind it, discovering new flavours… is the reason for Izu’s goal, to keep creating. Inspired and he has been learning that being constantly challenged is what has accelerated his forward-thinking. Expand his skills and increasing his knowledge through the process of learning is one of the most important philosophies of Izu and this process is the perfect way to respond to the changing and dynamic environment of Dubai and the Middle East. His cuisine is fresh, light, a combination of flavors brought in perfect harmony on each plate, a perfect balance… He adds “There’s one person who helped me understand that. Never knock out a person with the taste just give him a jab. And that’s what I always do, every plate I do I always want that kind of movement. It’s keeps spiking because anything that is flat can’t bounce back. And I grew up with spice because my mother loves it, she cannot eat anything without spice because anything without it for her is tasteless. And that’s where it comes. I want to wake up gently with a smile in my face and that’s how I create food always looking at each element so it can play a supporting role to the main ingredient.”

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IZU ANI

BLAUER HUMMER, ZITRONEN-GERANIE, ENTENZUNGE, LITSCHI

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BLAUER HUMMER, ZITRONEN-GERANIE, ENTENZUNGE, LITSCHI

When asked about his thoughts on “Is Dubai ready for Michelin?” “I don’t think they should have Michelin because for me personally Dubai shouldn’t have Michelin. It puts people in a box and they forget priority over customer and they focus on themselves, the chef or the celebrity and I disagree with that. Michelin will have an adverse effect on Dubai and even if I won a Michelin I wouldn’t accept it because I don’t believe in it. I don’t want to think customers want to eat Michelin star food and in Dubai people like to enjoy food with an atmosphere.” His advice to young chefs entering the kitchen for the first time… “If I could help new kids in the block I will, try to be as humble as you can, be the best you can be and one thing about being a chef is everybody has an opinion. As a chef you also need to understand, that is part of life. Absorb the opinion, but be the best you can be” concludes Izu. WG January 2018 -

SIDNEY SCHUTTE

A CHEF IN POLE POSITION

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

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SIDNEY SCHUTTE

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Living life in the fast lane – reading over Sidney Schutte’s CV, this seems the perfect motto for the 40-year-old head chef. From a young age, the Dutchman was on a path towards a career in a professional kitchen – ever since the fateful summer job in a restaurant where he discovered his passion for food and for cooking. Today, he runs the successful Librije’s Zusje Amsterdam – situated amongst the idyllic canals as the restaurant of the Waldorf Astoria Amsterdam, where guests are treated to a truly first-class culinary experience. When he’s not working, Schutte spends as much time as possible on two wheels, regularly tearing round the racetracks of the Netherlands on his motorcycle. But Schutte does not just go full throttle in his time off – this Michelin-starred chef has also spent his career in the fast lane. WG January 2018 -

SIDNEY SCHUTTE

At the age of 22 he was appointed sous chef at De Librije under Jonnie Boer. Just three years later, De Librije was awarded its coveted third Michelin star thanks to Schutte’s work. “This award would not have been possible without the incredible dedication of my team, their professionalism and their camaraderie. It was a fantastic reward for our hard work and all the motivation we need to keep it up,” beams Schutte. The next milestone in his career was the SVH Meesterkok award – the highest honour a chef can be awarded in the Netherlands. In 2009 he decided to take a pit stop in order to broaden his culinary horizons. During a stay in Hong Kong, he was appointed executive sous chef of the Landmark Mandarin Oriental and just three years later he took over the running of the restaurant as executive chef. But he was drawn back home a year later, returning to Librije’s Zusje Amsterdam as executive chef at the request of Jonnie and Thérèse Boer.

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BLAUER HUMMER, ZITRONEN-GERANIE, ENTENZUNGE, LITSCHI

REBHUHN, GYOZA, MACADAMIA, YUZU, SHIITAKE PILZE

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SIDNEY SCHUTTE

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TACO, MAIS, POPCORN, JALAPEÃ&#x2018;O, LIMETTE

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His food is best described as striking and contemporary: his Dutch roots are reflected in his love of regional produce, while his experiences in Hong Kong lend his dishes an international touch. With his style and his unwavering ambition, Schutte has served as the driving force behind one of the Netherlands’ most exclusive restaurants. And it was this drive that led to Librije’s Zusje Amsterdam being awarded two Michelin stars just seven months after opening. Schutte goes full throttle with flavour in one of his starters: baby mackerel with red beetroot, sesame seeds, bay leaves, smoked haddock liver and baked mustard seeds, boasting an unusual yet well-balanced combination with a distinctive smoky note. Schutte’s personal favourite dessert is his avocado sorbet. It looks just like a slice of avocado, but it is actually a sliver of delicious sorbet, with the shell lovingly crafted from chocolate – a combination that always leaves unsuspecting guests utterly amazed. “The development of a new dish is a neverending process. Sometimes it takes a week, and sometimes it takes a month or even half a year before a dish is exactly as you have always imagined it,” explains the Michelin-starred chef. WG January 2018 -

JOSÉ AVILLEZ

One of Portugal’s great culinary figures - considered as one of the great references of gastronomy in Portugal and stands out because of his enterprising spirit and his willingness to go one step further. His main focus to promote Portuguese gastronomy and to contribute to making Portugal a top gastronomic destination.

“I never dreamed I would be where I am today. I made it here because I have a dedicated, passionate and enthusiastic team that stands out because of its drive to keep learning more and doing better.”

José Avillez

With restaurants in Lisbon and in Oporto, José offers different culinary experiences, they all express his enormous passion for cooking. Growing up near the ocean and a pine forest in Cascais which influenced José Avillez’s work very decisively and cooking became a passion. Yet, it was only in his senior year of his Business Communication degree that he decided to become a chef. The same year, he had an individual study sessions with Maria de Lurdes Modesto and took a traineeship in the kitchen of Antoine Westerman, at Fortaleza do Guincho restaurant. After finishing his degree, he perfected his education by taking several trips, training courses, traineeships and professional experiences, working with José Bento dos Santos as Gastronomy Professional at Quinta do Monte D’Oiro, training at Alain Ducasse’s school, traineeship at Eric Frechon’s kitchen at the Bristol Hotel, which now has three Michelin stars. But it was the traineeship at El Bulli, with Ferran Adrià, that really changed his career. In 2008 he was invited to the post of executive chef of the renowned Tavares restaurant, where in little more than a year he was awarded a Michelin star. 2011 saw José Avillez open his own restaurant and currently has several restaurants in Lisbon and in Porto. Each of the restaurants offers a different culinary experiences, they all express his enormous passion for cooking.

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JOSÉ AVILLEZ

PHOTO ©PAULO BARATA

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BELCANTO

Distinguished with two Michelin stars and currently in the eighty-fifth place on the list of “The World’s 50 Best Restaurants”, Belcanto restaurant opened in 1958 in Chiado, at the São Carlos square, next to the São Carlos National Theatre and to the house where the great Portuguese poet Fernando Pessoa was born. Its singular location in Lisbon historic centre, its graceful, sophisticated atmosphere, the discrete and attentive service, and the pleasures of its cuisine, soon won over Lisbon’s elite who turned Belcanto into the place to be seen. Belcanto re-opened in the beginning of 2012, totally refurbished, and was awarded a Michelin star in that same year. In 2014, Belcanto received a second Michelin star, making Belcanto the first restaurant in Lisbon to be distinguished with two Michelin stars, and José Avillez the first Portuguese chef to obtain this honour in Portugal. In 2017, Belcanto came in eighty-fifth place on “The World’s 50 Best Restaurants List” arranged by Restaurant magazine. At Belcanto, José Avillez offers a revisited Portuguese cuisine to an exclusive set of ten tables with a maximum of 28 seats, in a stylish ambience that makes us travel from the old romantic Chiado to the future. In a unique place, filled with details, where art and memories are present, José Avillez invites us on an incomparable gastronomic and sensory journey. Avillez created a special, unique and exclusive place - the Chef’s table. At this table, whether it is lunch or dinner time, one can enjoy observing the attentive and meticulous work of the team while a special surprise tasting menu is served along with a special wine menu suggested by the sommelier Rodolfo Tristão. At Belcanto, Avillez shares his inspirations, his emotions and his unrests through his culinary performances and illusions. Each dish tells a story and sets out to stir the emotions of those willing to try it.

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JOSÉ AVILLEZ

MINI BAR

PHOTO ©PAULO BARATA

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Mini Bar is José Avillez’ gourmet bar. Located inside Teatro São Luís, it has livened up Chiado’s evenings and nights, offering a new entertainment concept. Every day from 7.00 p.m. onward, José Avillez suggests a Bar Menu, and small, varied and flavourful gastronomic experiences, along with wonder and fun that can be enjoyed in the bar area or at the tables reserved for dinner. This is not a traditional restaurant. Here, everything is not what it seems...

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PIZZARIA LISBOA PHOTO ©PAULO BARATA

Since José was young, he dreamed of opening a pizzeria…perhaps because his father owned one of the first pizzerias in Portugal, perhaps because he was fascinated by how pizza has travelled around the world, or perhaps because that he adored the fun, family atmosphere of pizzerias, or perhaps because he loves a challenge and very probably for all these reasons... Pizzaria Lisboa provides fine Mediterranean flavours in a very relaxed, family atmosphere. Avillez’ passion for cooking is enormous and there is nothing that thrills him more than thinking of a new concept, devising a menu, searching for better ingredients, perfecting recipes and creating the ideal scenario in which to serve food. That was how Pizzaria Lisboa was born. The name came from his desire to pay homage to this city which to his mind is one of the most beautiful in the world. WG January 2018 -

JOSÃ&#x2030; AVILLEZ

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BAIRRO DO AVILLEZ

PHOTO ©PAULO BARATA

At Bairro do Avillez there’s a surprise on every corner. The world of José Avillez doesn’t fit in a single address, it is an entire universe devoted to creativity and inspired by the best Portuguese flavours. In this new Lisbon district, overlooking the world, there is an irresistible Mercearia (gourmet deli) where you can buy delicacies, gifts, books, and chef worthy accessories; a wonderful

Taberna (tavern) and the most spectacular Páteo (patio) for those who like amazing food and where seafood and fish are kings, and Beco the sophisticated restaurant wrapped in mystery and in the feel of the 1920’s and 1950’s clubs and cabarets. That’s the feel at BECO - Cabaret Gourmet. Combining fine dining with the bar and the show, moments of surprise and delight and creating a memorable night… Because Bairro do Avillez has a view to the world, Cantina Peruana offers the best contemporary Peruvian cuisine signed by Diego Muñoz. WG January 2018 -

JOSÉ AVILLEZ

CANTINHO DO AVILLEZ LISBON PHOTO ©PAULO BARATA

Cantinho do Avillez is an old wish of José Avillez. For a long time he dreamt of a restaurant like this one: a relaxed and comfortable atmosphere, with a simple but sophisticated cuisine, which makes one want to return. Located in Chiado, Cantinho do Avillez welcomes you with a natural blend of traditional and modern. Quality is the priority with José Avillez, and so nothing is left to chance. The cuisine, largely Portuguese inspired, is nevertheless influenced by his travels abroad. Avillez wants to share this restaurant full of stories, aromas and flavours through his book “Cantinho do Avillez – The Recipes”, which was launched in October 2013. A bilingual Portuguese and English book that brings together the most popular recipes from the Cantinho do Avillez restaurant.

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CANTINHO DO AVILLEZ PORTO

Following its success in Chiado, “Cantinho do Avillez” arrived at Mouzinho da Silveira Street, in Porto. It’s the first time José Avillez goes outside Chiado. A relaxed meeting place where you can sample a new style of Portuguese cuisine. The menu offers some of Cantinho’s celebrated dishes.

PHOTO ©PAULO BARATA

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JOSÉ AVILLEZ

CAFÉ LISBOA As a place to meet or a starting point from which to explore the city, Café Lisboa is ideally located: right inside the São Carlos National Theatre. As well as being attractive, Largo de São Carlos is inspirational. The square is home to the two hundred year-old São Carlos National Theatre, the only theatre in Portugal devoted to opera. Interestingly, it was also in this square the great Portuguese poet Fernando Pessoa was born. While Café Lisboa evokes the charm of traditional cafés, at the same time it transports you to the Lisbon of today. Café Lisboa has two spaces: a room inside the Theatre which captures the charm of this extraordinary late 18th century building and a magnificent, inviting terrace. Café Lisboa is designed to suit the lifestyle of those who live in the city and those who visit it. You can eat traditional dishes or a snack or have a drink at any time from 12 to midnight. The cocktail list is advised by Dave Palethorpe, owner of the Cinco Lounge cocktail bar and it features cocktails specially created for Café Lisboa such as Dona Antónia (in honour of Antónia Adelaide Ferreira), among others.

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PHOTO Â©PAULO BARATA

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JOSÉ AVILLEZ

JACARÉ LISBON PHOTO ©JOSÉ AVILLEZ

Gastronomically speaking, the alligator (jacaré) is an evolved animal, because it doesn’t just eat meat, it eats whenever it feels like and it eats well. So what does that jacaré have to do with JACARÉ by José Avillez? Actually everything… JACARÉ serves the highest quality meats. Cooked on the grill, succulent and delicious. They serve unexpected vegetarian dishes. And serve all this any time, in a place just right for a true alligator: green and full of temptations.

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José Avillez’s TASCA CHIC, in the Gourmet Experience at El Corte Inglés Lisboa. At TASCA CHIC, the genuine flavours of the traditional tascas (taverns) meet Lisbon’s chic and cosmopolitan spirit. Here you celebrate la joie de vivre, with an attentive service, full of details thought out for those who like to eat well. The menu is creatively classic, the décor is sophisticatedly modern, and the ambiance is vibrantly cosmopolitan.

TASCA CHIC PHOTO ©JOSÉ AVILLEZ

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JOSÃ&#x2030; AVILLEZ

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CASCABEL PHOTO ©JOSÉ AVILLEZ

TOSTADA DE BONITO

It’s irreverent, frantic, festive and serves the best Mexican flavours! BARRA CASCABEL is the result of a partnership between the prestigious chef Roberto Ruiz and José Avillez Group. BARRA CASCABEL is the place to taste and share the best Mexican flavours, accompanied by original cocktails, in an atmosphere that asks for a new gastronomic verb: cascabelear! To cascabelear is to celebrate the best Mexican cuisine and to get to know a very fun team that is willing to create unforgettable moments. COCKTAIL DE CAMARAO

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SALON BELLES BACCHANTES - PHOTO Â©LAURENCE MOUTON

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GUY SAVOY RESTAURANT GUY SAVOY PARIS Cooking is the art of instantaneously turning produce suffused with history into happiness... LA LISTE 2018 BEST RESTAURANT IN THE WORLD! Guy Savoy’s sense of balance on the plate is without a doubt, it is a reflection of the rigour of his childhood. A rigour that he found in his gardener father who woke each morning at the crack of dawn to tend his garden and fruit trees in the best conditions, who showed such concern for a job well done that he lit fires in the early morning to keep the frost from damaging his newly sprouted plants. A rigour he found in his mother who ran a little restaurant and who peeled all the vegetables for lunch each day so her guests could enjoy the freshest possible produce. Savoy’s parents’ rigorous work ethic nurtured in him had a profound respect for the ingredients he uses, and gives him a strong balance in my cooking. Savoy’s cuisine is a combination of seasonality, with harmony and contrast, which is full of flavours – complex with an impeccable balance, a true dining experience. His desire for a flavour or an odour has always guided the dishes he creates. With a flavour or an odour in mind, he works the ingredients until the reality corresponds to what he has imagined.

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HEINZ BECK LA PERGOLA ROME 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, three Michelin since 2005, is located on the Roof Garden of the Rome Cavalieri Waldorf Astoria Hotels & Resorts, from where the panorama of the city extends as far as the eye with the domes and the most famous monuments. The restaurant is decorated with frescoed ceilings, prestigious furniture, tapestries and paintings of the eighteenth and fourteenth centuries. The wine cellar of “La Pergola”, with its 3,500 labels for a total of approximately 70,000 bottles, is considered one of the most prestigious in the world for the rarity of exposed labels and refinement of its surroundings. The cellar receives since 2001 the “Grand Award”, the exclusive recognition of U.S. “ Wine Spectator”, the first global magazine dedicated to the culture of wine.

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PHOTO Â©ANTONIO SABA

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PHOTO © JOSÉ LUIS LÓPEZ DE ZUBIRÍA

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ANDONI LUIS ADURIZ MUGARITZ SAN SEBASTIÁN

Andoni Luis Aduriz is undoubtedly one of the most influential chefs of our time. Throughout his career, he has remained highly committed to culinary evolution, making him somewhat of a rebel in the kitchen. Aduriz intends a meal at Mugaritz to shock and surprise as well as delight with ‘trompes l’oeils’– culinary tricks of the eye. Mugaritz delivers a gastronomic experience of 24 dishes. Pleasure is experienced in an unpredictable melody where sensory harmonies, emotions, and culinary messages lyrically intertwine. At Mugaritz, eating is a path to experience, a path scattered with histories, aromas, textures, flavours, games, memories, desires and numerous other pleasurable stimuli. That is why he creates and suggest forms of service that prompt situations in which his diners can give free rein to their senses and interact with only the barest of rules for engaging on a culinary voyage. An aim to break the barriers imposed by customs. Named after a border oak tree that grows in the hills around San Sebastian - Mugaritz takes attention to detail to new heights. From the specially created barbecue smell that emanates from the restaurant, designed to remind approaching diners of their childhood, to the way the table is set (or not) – is done for a very specific reason – to transcend the dining experience to new and unexpected heights.

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MASSIMO BOTTURA OSTERIA FRANCESCANA MODENA Massimo Bottura is chef-patron of the three Michelin starred Osteria Francescana in Modena currently ranked number 1 on the World’s 50 Best Restaurants list. Over the past twenty years, he has consolidated his reputation as one of the world’s most creative culinary figures. He has written an acclaimed cookbook – Never Trust a Skinny Italian Chef - and starred in several television series. Bottura’s second restaurant, Franceschetta58, is a contemporary osteria in his home town. Though it’s taken him a while, Massimo Bottura is a trail blazer among a new generation of Italian chefs. His work both as a visionary and restaurateur confirms him as one of the world’s most creative culinary forces. In 1995, Bottura opened Osteria Francescana in the medieval city center of Modena. His concept was to juxtapose culinary tradition and innovation with contemporary art and design. Bottura then spent a summer at El Bulli with Ferran Adrià, which encouraged him to continue pushing boundaries and re-writing rules with his cuisine. A piece of work by Gino de Dominicis struck a particular chord with Bottura, for at Osteria Francescana, tradition is seen from ten kilometres away. Italy’s extraordinary ingredients and classic dishes are re-evaluated with the benefit of critical distance, ensuring that the Italian Kitchen is free to evolve. Bottura is dedicated to reconstructing Italy’s cultural heritage - not deconstructing it.

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PHOTO Â©PAOLO TERZI

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PHOTO Â© PIERRE MONETTA

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ALAIN DUCASSE

AU PLAZA ATHÉNÉE PARIS Alain Ducasse tells a personal and radical story, continuing the work he began twenty-five years ago. He represents the naturalness cuisine, inspired by the fish-vegetables-cereals trilogy, with the help of his chef of Romain Meder. Healthier and more natural, more respectful of the Planet, it delivers a free and nearly instinctive interpretation of Haute Cuisine, revealing the produces’ original flavour, from the noble to the humble, all exceptional. Turning his back on traditional presentation, wines are now classified by generation. 10 years, 15 years, all the way up to 55 years! A beautiful way to choose wine, defined by an event that marks a life and their celebration. The dining room is a gem- where all is softness of curves, materials and contents. Everywhere is wonder in the remarkable quality of the pieces created with an absolute attention to every detail, a formidable representation of the craftsman’s expertise. The hand of Man at the service of Beauty transcending matter and form.

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PIERRE GAGNAIRE

PIERRE GAGNAIRE PARIS The cuisine of Pierre Gagnaire is an experience in itself - As one who cooks in the now, a cuisinier de l’immédiat, the chef turns is instincts into moments of grace. In the kitchen, as an alchemiste aux fourneaux, he transcends the raw material to reveal its true substance. Guided by the pull of un principe d’émotions, Pierre Gagnaire has made cuisine a means of expression, a language, one he prefers to be frank and direct, with dishes that replace words in reaching straight to the heart. Nothing duplicitous, no affectation… simply a daily commitment to the instruments of his trade, conducting his kitchen orchestra in a score of virtuoso savoir-faire. The cuisine of Pierre Gagnaire is art. It is love. It is technique - His menu, as fleeting as the seasons, blends these principles in an adventurous panorama, while remaining firmly rooted in the truth of the land and the rigor of traditional techniques. It embodies an assumed duality of land and sea. It expresses contrasting flavours, textures and temperatures, their seeming complexity transforming into the inescapably obvious. Culinary free verse wafting on the winds of an inquisitive mind. The echo of a lifelong craft, talentedly mastered, passionately practiced.

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PHOTO Â©THOMAS DUVAL

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PHOTO Â©PHILIPPE VAURES

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YANNICK ALLÉNO

PAVILLON LEDOYEN PARIS Yannick Alléno advocates a French cuisine that draws its strength from its heritage but is also ambitious in its creativity. He has developed a visionary approach to the culinary arts in which know-how and excellence are combined with audacity that pushes boundaries to better experience new flavors and exalt tastes. He is Chef at the Cheval Blanc in Courchevel, and goes beyond borders on his endless quest for the quintessential in all things. Passionate about French cuisine, Yannick Alléno has pioneered new research on modern sauces and introduces these new techniques into each dish. Creativity, passion and pursuit of culinary excellence… Offering an exceptional dining experience, guests are invited to choose one key ingredient – vegetable, meat or fish - for their main dish. Guided by this choice, Chef Alléno then constructs the entire meal around the core dish, including the starter and dessert. For example, the poularde topped with seeds poached with Jura wine stock and panais extract will be best served with the duck foie gras poached with Rivesaltes wine and pear in a sugar crust as a starter, or the crab meat in squid leaf to end the orange bead cinnamon foam for dessert.

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JOËL ROBUCHON RESTAURANT JOËL ROBUCHON MONTE-CARLO

As a teacher and innovator, Joël Robuchon has constantly created iconic recipes for the public. A true musician to the heart, Joël Robuchon considers his cuisine like music, an authentic art that includes technique and rigour. With a fondness for the Mediterranean, the cuisine is authentic and Mediterranean-styled, the menu promises a Garden of Eden which you are invited to discover by the staff, well-versed in discreet attentiveness and helpful advice. The menu is easy to read, the ingredients are immediately identifiable. The unrivalled master of precise cooking and seasoning focuses on essentials, giving priority to flavours and textures, combining healthiness with tastiness. Joël Robuchons’ inspirations for this restaurant were to craft a comfortably stylish dining venue that is unrivalled in the Principality. He imagined an open-kitchen to offer guests more than just a gourmet experience but a culinary show where transparency sounds alike quality and conviviality. The conviviality atmosphere of the restaurant is backed up by Jacques Garcia who imagined this backdrop against the wall representing a scene of Paul & Virginie (Manufacture of the Gobelins, 1802), velour armchairs and exotic wood parquet floor. The restaurant has a large opened-terrace benefiting from an exceptional view on MonteCarlo and the Mediterranean Sea. The Restaurant Joël Robuchon was awarded its first Michelin star in 2006 and a second in 2007, for its original cuisine.

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PHOTO Â©HOTEL METROPOLE MC - STUDIO PHENIX

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PHOTO Â©COMBAL ZERO

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DAVIDE SCABIN

COMBAL.ZERO RIVOLI An award winning chef, visionary, scientist and artist, Davide Scabin is possibly one of the most dynamic chefs of today’s generation. Combal.Zero also affords Davide the space and resources to further develop his experimental menus based on his passionate research into food science, allowing him to use more complex techniques to create his already cutting-edge food. Through his restaurant Combal.Zero, Chef Davide Scabin sets a new standard in fine dining, elevating traditional Italian flavour combinations by adding his unique creativity and a signature concept in presentation and design. This artistic and innovative chef exhibits his meticulous approach to scientific research and development in his food that belies his absolute passion for his regional cuisine and a true mastery of his craft. His dishes are bold in concept and presentation but are balanced by elegance both in execution and flavour. Michelin awarded Combal.Zero two stars in 2007 and is repeatedly ranked in the San Pellegrino World’s 50 Best Restaurants. Ever creative and often eccentric, he has produced a truly unprecedented dining experience with menus designed to bring out the inner-child, utilising bespoke cutlery and crockery in an environment acclaimed for hosting a food-lover’s playground.

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ERIC RIPERT

LE BERNARDIN NEW YORK “For me, food is about memories, feelings, emotions, and so is Le Bernardin, and that’s why it’s not just a restaurant.” Eric Ripert is grateful for his early exposure to cuisine. His family instilled their own passion for food in the young Ripert. Ripert seized the opportunity in 1989 to work under Jean-Louis Palladin as sous-chef at Jean Louis at the Watergate Hotel in Washington, D.C. Ripert moved to New York in 1991, working briefly as David Bouley’s sous-chef before Maguy and Gilbert Le Coze recruited him as chef for Le Bernardin where he took over after Gilbert’s untimely passing in 1994. Maguy Le Coze began working closely with Chef Eric Ripert, a disciple and close friend of Gilbert, who took over the kitchen to continue preparing the freshest seafood with the simple philosophy that the fish is the star of the plate.

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PHOTO Â©DANIEL KRIEGER

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PHOTO Â©DEIDI VON SCHAEWEN

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SVEN ELVERFELD AQUA WOLFSBURG

Elverfeld’s very independent cuisine distinguishes itself by its sophisticated harmony of aroma, characteristic flavor and texture. Quite often his dishes reconnect to a personal memory and tell their own story. Modern technology and cooking methods based on solid grounded cuisine coalesce to a sophisticated pleasurable experience. In the process, he not only swears by the topmost quality of all ingredients he employs but by a pronounced regional reference of the products. His philosophy: “Attain your goal with commitment and love for detail” has proven itself successful, bringing him a great many distinctions in the last few years and confirming his concept. With the highest award in the Guide Michelin since November 2008, he became the first three-star chef in northern Germany.

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CARME RUSCALLEDA

RESTAURANT SANT PAU SANT POL DE MAR Carme Ruscalleda developed her innovative gourmet style alongside the local environment. The sea life in the Mediterranean is not the same as in the North Pacific Ocean which helps with crafting food. She also utilizes the specialized crops from the local wild mountains. From these inspirations, Chef Carme creates dishes with refined balance of the natural flavors that come together with different contrasts and textures. The regional nature and the variety of food products she can create, plus the enormous amount of gastronomic discourse among her colleagues are my biggest inspirations in the kitchen. Especially after 11 years in Japan with our Asian cuisine influences. This is where originality is perceived. A very nouveau cuisine made fresh and uninterrupted, with pure, clean flavors, contrasts and gastronomical diversions. It is a personal, creative and honest cuisine. It is a cuisine that also defends the values of healthy food without sacrificing gastronomic pleasure. Carme Ruscalleda often communicates her food with themed dishes by serving them as a leitmotif, explained in the menu, creating a literal concept with your meal through a tasting menu, a cheese of the month, and a wine cellar.

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SÉBASTIEN BRAS LE SUQUET LAGUIOLE

Sébastien Bras reinvents his cuisine every day. A cuisine of the moment, the fruit of constantly simmering ideas as much as formalised creative thought processes, nourished by an image, a memory from a trip, a stroll in the garden at Lagardelle, an encounter with an enthusiast or quite simply an Aubrac landscape. Sébastien has always lived in the kitchens of the family restaurant. He entered them on the day his parents returned from the maternity ward! More than a heritage, it is also his natural playground. Sébastien Bras creates “spontaneous cuisine of the moment”, instant, alive, sensual, which appeals more to the heart than the head. But make no mistake, it is also the result of much research, work, testing, maturity, history. The taste for cooking is all about balance; an open mind, a lot of hard work and the sum of one›s total experiences. There is no substitute for experience. You cannot be, without having been. Nature is the defining influence, for she decides what she provides! His cooking follows the rhythms of nature. Very often, the surprises which their garden at Lagardelle springs on them early in the morning enable him to create according to the morning dews and the seasons. Aubrac is also Sébastien›s foundation. Its products determine the essentials of his cuisine. Sébastien demands that Aubrac be viewed in a contemporary light, where «rusticity» is not a reference. An Aubrac which he conjugates with his travels, “indispensable to open my mind, my heart, my senses.” Leaving, in order to return enriched, effectively...

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ANDREAS CAMINADA

SCHLOSS SCHAUENSTEIN FÜRSTENAU Swiss Chef, Andreas Caminada is the youngest three-star chef in Europe. Caminada’s Swiss restaurant Schloss Schauenstein offers a unique culinary experience, which revolves around clean flavors, bright colors and fresh ingredients, which stimulate every sense, each element plays its role and a feast on the palate. Passsion, commitment and unbounded ambition are the ingredients of Andreas Caminada’s recipe for success. And recognition of his talent comes in the form of three Michelin stars and 19 GaultMillau points. To cap it all, his Schauenstein Castle restaurant is one of the world’s top 50 and no longer a closely guarded secret among gourmets. Andreas Caminada’s philosophy is easy to grasp - “Eating shall be a journey involving all senses, leaving a lingering impression.”

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JOHN BUENAVENTURA

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the new kid on the block

JOHN BUENAVENTURA

John worked in different parts of the world, Monaco, Philippines, Maldives, Abu Dhabi, and Dubai. He gained experience at Michelin starred restaurant Le Louis XV - Alain Ducasse à l’Hôtel de Paris, MonteCarlo where Alain Ducasse’s cuisine tells the story of the Riviera to being the chef of a catamaran cruise ship in the Maldives down to running the Seafire Steakhouse at the Atlantis. A priceless experience that no culinary school could teach and eventually Simple and straight forward, good produce, after 15 years of cooking John streamlined his own modern cooking methods and passion. The 2015 style and cuisine. Best Young Chef of the Year John Buenaventura is the new kid on the block in the heart of Dubai. Drawing his motivation from the urge of being John creates his first solo restaurant in Dubai, a deprived of doing what he wanted to do, now bold move with an interesting Urban Tapas concept this the chef/owner has a freedom of choices to Cuisinero Uno tucked away at the Steigenberger create without limits… give him the tools to do Hotel, Business Bay. what he does best and just sit back and relax. This talented chef’s cuisine is a dining experience that Born in the Philippines to a family and grew up is focused and inspired by his culinary translation surrounded in a culture of love with food, starting of his experiences. Fusion tapas inspired by the with his grandmother who cooked rice cakes to pay Mediterranean and Asian-inspired flavours is for his father’s schooling, his mother the second focused on local product, its quality and freshness. child out of 8 siblings who helped her mother with Starting with the produce, the taste, the smell, the daily chores and cooking was one of the most he looks at different components that would important thing for them right down to his aunties complement the main ingredient. Flavour, texture, and uncles. Eventually, he fell in love with cooking scent and visual appeal in order to make a complete and resonates that love through his cooking. dish.

CUISINERO UNO

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“FAKE” CARPACCIO

A dish is created to deceive the eyes. Pressed watermelon to look like raw beef, a texture like raw fish and a great meat substitute. This dish made it to the Timeout Dubai Top 50 Dishes of 2017… WG January 2018 -

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MARKET CEVICHE

It’s all about local flavors at this urban tapas… local seabass directly from the freshman’s net, the acidic marinade of the calamansi and the piquant flavor.

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ANCHOVY STICKS

More like salty nibbles and a perfect pairing to a glass of wine; a fun aspect on this dish as you dip the crispy wrapped anchovy sticks in the lemon mayonnaise and then roll it over the crushed popcorn to have a powdery coat on it. WG January 2018 -

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PALAMOS OCTOPUS

Inspired by one of the greatest sushi craftsman alive - Jiro Ono. The octopus is massaged by hand for 30 minutes to bring it to the ideal texture and releases its flavor. Potatoes are roasted before smoking and aerated to give it lightness, while the chimichurri sauce helps cut through with its acidity to give a perfect balance. WG January 2018 -

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DXB SHORT RIBS

A dish inspired by the UAE and Emirati cuisine, a wonderful unique Emirati dish “Madrouba” tomato oatmeal or beaten rice with spices. Giving it a new twist and pairing it with slow cooked short ribs for 48 hours with pickled onions and fresh pomegranates.

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OUR MOLTEN LAVA

Simple yet divine. Everybody loves some sort of a molten chocolate cake highlighted with fresh lemon zest that bursts citrus fragrance once the hot chocolate center flows out. Notes of smoked caramel and sweet vanilla ice cream completes the dish.

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ADAN AAMANN

Copenhagen is well-known for top gastronomy with places such as Noma, 4-times world’s best restaurant, Bocuse d’Or winner Rasmus Kofoed’s Geranium, and AOC, the desirable dining rooms situated in a vaulted 17th century cellar.

ADAM AAMANN PHOTO © COLUMBUS LETH

But Adam Aamann’s great success shows that the food revolution of Denmark – and the entire Nordic region – goes far beyond the luxury kitchens even though Aamann’s open sandwiches can easily be described as gourmet. This is why Aamann received the 2007 “Gastronomic Academy Honorary Award” for his efforts to make open sandwiches into a culinary craftsmanship. His innovative interpretations of Danish food culture nspired a rediscovery of smørrebrød, with several top chefs picking up the tradition. It has progressed to the point where traditional lunch is one of the most sought-after experiences in Copenhagen. So popular that the Michelin guide now also recommends these lunch restaurants in their prestigious guide.

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PHOTO Â© MARIA P.

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ADAN AAMANN

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SMØRREBRØD MARINATED HERRING WITH CHEESE, PICKLED ONION AND BUCKWHEAT

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Adam Aamann is the host of the Danish national food TV-show “Madmagasinet” , a food consultant to other successful restaurateurs, author of several cookbooks, the owner of Aamann’s Establishment – another lunch diner with a more bodega-like feel, a jam-packed Aamann’s CPH Airport and an 8000 square feet event and conference facility, which has hosted everything from fashion shows and product launches to weddings and large company parties. The newest kid on the block is Aamann’s 1921 in the heart of Copenhagen; a restaurant that welcomes uests for both lunch and dinner. The opening of Aamanns 1921, in late August 2018, was a natural next step for the ever-evolving King of Smørrebrød. AAMANNS 1921

Let’s start with the basics, what made you want to become a chef? I always had an interest in food, from very early on; cooking for myself from an early age. Baking actually, making a lot of breads, cakes and so on. Through that I got a really good experience for a ten-year-old. Baking was my key interest for a couple of years, and when I finished school and had no idea what to do. My mom pushed me into chefs school and from there I found everything very interesting. During the first year at chefs school I also touched the areas of being a baker, a waiter, a butcher and a chef. You sniff all this areas. I found a lot of interesting things in being a butcher. I loved it. All things there were pure pleasure to me. The love for food and creation in it.

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You built your career much upon the classic Danish smørrebrød. What made you go that way? My passion was Danish lunch. Everyone knows about the Nordic kitchen, but the Danish lunch is the big gastronomic treasure box of Danish gastronomy. I love the lunch, the pates… So my goal was how to present that, and the best way was smørrebrød. I’ve been around a lot, being to different places. Italy and France also. Then I came home, worked for Claus Meyer for a couple of years, but I always knew I was going to do my own, that I wanted success in this business. It was a key goal. And to start on your own, you have to go where your passion lies. And my passion was the Danish lunch. What did you do different? It’s not like you couldn’t find smørrebrød in Copenhagen before. Simple. I was very seasonal and very much about raw products, and the most beautiful pates ever served in Denmark. That was actually the main goal. I did my own versions of the classics adding textures and surprises. OWNER, ADAM AAMANN, HEAD CHEF, MAXIM SURDU, RESTAURANT MANAGER, FREDERIK AMORØE REINECKE

Most importantly then I wanted to make the best rye bread. I tried a lot of recipes and made a lot of different types… So the rye bread came first - it’s the base. When I opened the market was filled with small pieces of rye bread with lots of meat on top, a tsunami of meats. So the rye bread was fundamental and then the products. Free range animals, organic bread, organic dairy products and so in. It was much about taste. It was very much about the excellent job of making the best pate. I really wanted to create the most beautiful pate ever served in Denmark. … It was about very good smoked fish, great pickles and delicious creams. I did my own versions of the classics. Today we play much with textures, new creations and add more surprises. I believe we create future classics.

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SMØRREBRØD WITH MARINATED HERRING WITH LEMON, KOHLRABI AND CHEESE

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SMØREBRØD CHICKEN SALAD WITH MUSTARD, CELERIAC, APPLE, LITTLE GEM LETTUCE AND CHICKEN SKIN

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MARINATED HERRING WITH ORANGE AND PUMPKIN

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What makes smørrebrød good? What elements of the dish need to work and how do you create new ones? Vegetables defines what combinations ends up on the menu. First we have a seasonal list of vegetables that defines what we’re going to use. Then we look at the foundation of the menu and what to add. We have a checklist of textures... Softness, crunchy, etc. Reinventing classic food like everyone has an opinion on and wants “their way” can be risky. Do you think that limits how innovative you can be?

RAW SALTED SCALLOPS WITH CUCUMBER, DILL AND LEMON

I can make some classics people will love and recognise, but I will always add some surprises to the food regarding texture, taste or something. So it looks like something they know, but when they put it in their mouth they have to have this experience of “ok, this is surprisingly good!” Sometimes it does. For example, when I opened our new restaurant (Amanss 1921) I was afraid to be too innovative. You have to ask yourself who are you making food for. For your guests, for you…. And compromise. I have been to a lot of restaurants where chefs cooks for chefs. I don’t like that. Have you made any new smørrebrød varieties that you loved but didn’t work in reality? Yes, of course. Especially we had a really hard time doing the vegetarian pieces of smørrebrød, because you don’t have the classic to base on, and people don’t know what to expect. But we always have something prepared for vegetarians; in the restaurant they can find at least 3 different kinds of smørrebrød. WG January 2018 -

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ADAN AAMANN

Do you have a personal favourite smørrebrød? One that you eat often and always come back to? Yes. As an example our piece with chicken salad has pretty much the same recipe for the last five years and I eat it with the greatest pleasure. And I really love the pork belly. We make one with spices, leave it for 4 days, then braise it with apple juice and served it with two kinds of cabbage, and mustard cream. That’s a personal favourite for sure. You can’t talk smørrebrød without talking snaps and aquavit. Do you serve the classics or have you been innovating with those as well? We have around 25 varieties that change each weeks or months. We tried to make a snaps menu once, gave up on that idea. So now we ask for preferences; if the guest fx. wants something fruity or herby, and work our way from there. Or if they want us to pair it with the food. With 25 kinds you can create many varietes of pairings.

THE CLASSIC LUNCH BOARD WITH POTATO, SALMON, CHICKEN, PORK AND BEEF

You’ve recently opened up Aamanns 1921 as an addition your other places. How is the new restaurant different? 1921 is a dream come true from when I was a young chef. It was an one in lifetime opportunity to get a place like this. In Copenhagen it’s very hard to find a place this well-centered, with high ceilings and so forth. The whole guest experience is a %100 of what I dreamed of making. First we made the kitchen and then restaurant. We have a very big smørrebrød menu. In the evening we are focused on the old Danish classics, that you as a chef could be afraid to serve in a restaurant, because people can get bored. For example then we serve shrimp cocktail that all Danes knows from fx weddings and birthday parties at inn around the country. But if you set you’re mind on making the damn best shrimp cocktail…

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SMØRREBRØD POTATO WITH LOVAGE EMULSION, BUCKWHEAT AND CHERVIL

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SMØRREBRØD AVOCADO WITH LEMON CREAM, PICKLED ONION, CABBAGE AND CHIPS OF RYE BREAD

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SMØRREBRØD GRILLED SIRLOIN WITH BEARNAISE CREAM, PICKLED CUCUMBER, MUSHROOM, CRISPY POTATO AND THYME

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Is there a risk of spreading yourself too thin, of over-expanding and losing touch with the day-today business of just having fx. one restaurant? No, not for me. I’m of the restless type which means I’m good at getting a lot done. And then I have a really great team. We spent a lot of time in recruiting the right persons to be leaders in the different units. And I’m still a lot in tastings, the creation of menus. I general I have so much energy; sometimes I get back into the kitchen and stick around for a couple of days, just to evenmore restless because I think I can get more done, more quality. Besides the restaurants you also made success as a chef on Danish television. That must be worlds apart compared to working as a regular chef. What made you want to do that?

AAMANNS 1921

When I got the offer I had two restaurants, less than a quarter of the employees I have now, and I ended up working most of the time in the office, stressed, sweating and hating what I did. I missed being creative in the kitchen and TV gave me financial freeroom to hire a Managing Director which is the the best thing I have done. Do you have a guilty pleasure in food? Chipotle Mayo. The can ones, add anything, blend it and it will taste wonderful. Do you have another passion besides food, that you do on a day off to do something else? Not really. I love doing food. Even in my spare time. And build things too… I have a lot of unfinished construction projects in my summer house. What is your favourite culinary destination? Italy, Southeast Asia, I love to go Thailand and have the green papaya salad with dried shrimps… And chilis. You are in pain when you eat it, but I love it. WG January 2018 -

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HEINZ REITBAUER

STEIRERECK VIENNA

The cooking style of Heinz Reitbauer reflects his respect and appreciation of raw ingredients and products. He has constructed his own cooking identity on these foundations and through his embracing of the national and regional cooking styles of his native Austria. This style consists first and foremost of the meticulous creation of small moments of surprise for the diner, be this through the discovery of a previously unknown ingredient or the resurrection of one long forgotten. Heinz claims the key to his success is the longstanding, intricate and ever expanding network of farmers, gardeners, foragers, botanists and food enthusiasts he has nurtured over the years who never cease to provide him with inspiration and motivation.

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JORDI CRUZ

ABAC RESTAURANT BARCELONA Jordi Cruz’s creative process starts with not settling. If every three days he is not doing a new dish, there is something inside him that eats him and makes me uncomfortable. It is an attitude thing with him all day thinking about creating new dishes. His creativity comes from his ingredients and his knowledge. He often gets inspiration from traditional dishes and loves incorporating the traditional flavors of home into his modern dishes. Fresh, local produce plus his brilliant mind and artistry and his drive to constantly create are his best tools, and ones that he uses regularly to keep the creative process flowing. Regarding his cuisine, the chef himself defines it as “evolutionary and restless, based on the product and where creativity and tradition are merged.” Within his profession, his avant garde cuisine has continued to stand out. One of Chef Cruz’s proverbs is to “cook simple dishes with logic and care, also applying the principle of proportionality so that diners enjoy each and every one of the courses on the menu and they are equally enthusiastic throughout.”

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PHOTO Â©MARCO PASTORI

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MASSIMILIANO ALAJMO LE CALANDRE RUBANO

Maxâ&#x20AC;&#x2122;s cuisine, based on the concepts of depth, lightness and fluidity, is poetry on a plate. Inspiration for his distinctive dishes comes from looking at the world with a sense of discovery. His distinctive approach to cuisine finds is reflected in the dining room of Le Calandre. Everything from the hand-carved wooden tables to the glassware and room fragrance was designed by the Alajmo brothers and produced by master Italian artisans. Maxâ&#x20AC;&#x2122;s cuisine is the fruit of a study that goes beyond taste. He approaches ingredients with respect, researching them in depth, in order to understand their true essence and bring out the best in them. His dishes capture all of our senses; beginning with the most evocative of the five, our sense of smell. According to Max, the ephemeral component of aromas and perfumes is compensated by their immediacy and ability to create lasting memories, particularly in relation to food. WG January 2018 -

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SOPHIE BISE

AUBERGE DU PÈRE BISE TALLOIRES

Auberge du Père Bise is settled in a unique location that takes all its magnificence with lights’ reflections over the lake. No one could have imagined a better place... More than a splendid location, your eyes and your taste buds will be taken to a new world of pleasure with the cuisine of Sophie Bise. A century of culinary traditions that history can only summarize with the words “once upon many times!”, starting from Marie & François Bise in 1901 to Marguerite & Marius Bise in 1928 up to Charlyne & François in 1957, and now Sophie Bise, heiress of a superb gourmet dynasty. Sophie Bise is a key figure in Gastronomy. Her parents, grandparents, and great grandparents made Auberge du Père Bise a very unique institution in our heritage. This is with a real passion that she brings this heritage to us. Sophie Bise preserves an authenticity with her own inventive touch. The menus invite you to great pleasures in accordance with a personality that always look after creativity. Sophie Bise only works with regional and local fresh products. She makes you discover fishes from Annecy Lake or refined dishes with a perfect combination of the most savory ingredients.

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PHOTO Â©SERGE CHAPUIS

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ANNE-SOPHIE PIC MAISON PIC VALENCE

To understand her cuisine, one must understand the woman. While she may at first seem reserved, fragile or even distant, she is actually very passionate, sensitive, free-spirited and enterprising. Her path testifies to an exceptional strength of character, because she needed a lot of conviction, perseverance and faith to make a name for herself as a self-taught woman in a decidedly maledominated field. She was guided to the culinary arts by her sense of smell and her palate. As a little girl, she delighted in the fragrances wafting from the kitchens where her father worked. Anne-Sophie is always on the move. She’s always looking for complex new flavour combinations. She likes to research rarer flavours – such as bitter, acidic, iodised, roasted and smoked – with the goal of taming them. She continually revisits ingredients, cooking methods and techniques to offer her guests a distinct and often surprising gustatory experience. There are nevertheless some unchanging things within this momentum: audacity, a search for balance, aromatic complexity and delicacy. That is where the beauty of the moment can be found: the balance between aromatic power and delicacy of expression. The flavours in her dishes do not reveal themselves all at once. They emerge subtly when you take the time to listen and look for them. Her signature style cannot be found in a single dish but rather in her creative approach, in her way of seeing and being present in the world, in her heightened sensitivity. The tasting of a dish is by nature an ephemeral experience, and that’s what makes it unique. WG January 2018 -

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ENRICO & ROBERTO CEREA

RISTORANTE DA VITTORIO BRUSAPORTO The two celebrated culinary brothers of the “Ristorante Da Vittorio”. It was clear that they were destined to follow in the family footsteps. The history of the restaurant and the two talented brother chefs began 50 years ago with a love story… The concept of “Lombard tradition and creative genius” is the leitmotiv of Da Vittorio’s menus, which are regularly updated and altered to keep up with changes in the market and in the seasons. The care, attention and exploration of culinary themes is kept wide-ranging to please all palates. The most diverse palates, personal tastes or culinary requirements can all find pleasure and innovation here: meat and fish, game and seafood, mushrooms and truffles, not to mention fruit and vegetables, all prepared with an original style that also takes into account the new frontiers in healthy cuisine.

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PHOTO Â©S.DELPECH

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ALAIN PASSARD ARPÈGE PARIS

Alain Passard creates Arpège, formerly L’Archestrate belonging to his mentor, Alain Senderens, located on the corner of rue de Varenne and rue de Bourgogne. He baptizes it in tribute to his second passion, his love for music, and he opts for an Art Deco style interior, an atmosphere of which he is particularly fond. Alain has been viscerally bound to his burners for the past 30 years. He seeks relentlessly, with each movement and with the utmost respect, to bring out the best in his subject. By preserving its color, essence, hues and scent, he restores purity to the product. Roasting is no secret to Alain Passard. The talent that his grandmother passed down to him and this passion for the flame were the key ingredients behind the long-time success of his slow-cooked choice meats. Today, he applies this fascination and know-how to the vegetables he roasts, grills or flambés… Working the art of open flame stays crucial :”Learn how to travel delicately with your pan on the open flame guaranties texture, taste, color, light and transparency with your vegetables” Alain plays particularly with colours, perfumes, savoury of the vegetable kingdom. Working with vegetables is, in a way, an incentive to replant the earth, to tackle a new language, a different vocabulary. Since the opening of his restaurant, he receives his third Michelin star. Alain Passard’s quest for perfection is no less intense in the decoration of his dining room than in the heart of each course; he craves continual harmony.

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PAUL PAIRET

ULTRAVIOLET SHANGHAI Dinner may begin with just one or two bite dishes, move to more substantial fare, before hitting uphill a “pivotal moment,” where the meal might suspend its synchronization to introduce a choice. All guests receive the same 20-course set menu at the same time, which pushes the experience towards the essence of what a meal is about: a communion. Ultraviolet’s 20 courses (or so) menu will move in a series of dishes grouped by size and nature. The menu will then shift downhill for a series of digestives and sweets in diminishing sizes. What dishes make up the series is entirely flexible. Pairet reserves the freedom to express his personal “avantgarde figurative” cuisine (understand modern with flesh and bone) as much as his right to express the essence of a product, simplicity and anti-theatrics.

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PHOTO Â©SCOTT WRIGHT

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UMBERTO BOMBANA

8½ OTTO E MEZZO BOMBANA HONG KONG Hailed as “The King of White Truffles”, Chef Bombana is the owner and Executive Chef of 8½ Otto e Mezzo BOMBANA, the first and only three Michelin-starred Italian restaurant outside Italy, opened in 2010 in Hong Kong. For 6 consecutive years since 2011, it has retained this prestigious accolade. Opened in 2010, 8½ Otto e Mezzo BOMBANA Hong Kong has been recognized as one of the best Italian restaurants worldwide by not only the Michelin Guide, but also the World’s 50 Best Restaurants.

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MICHEL GUÉRARD

LES PRÉS D’EUGÉNIE EUGÉNIE-LES-BAINS In the early 70’s Michel Guérard, alongside chefs Paul Bocuse, Roger Verge, Troisgros brothers and Alain Chapel, championed the movement of French Cuisine and today are considered to be the founding fathers of “Nouvelle Cuisine.” However, it was Guérard’s passion for produce, the art of healthy and gourmet living led him to Les Prés d’Eugénie. Guérard’s success in creating a new school of culinary understanding came at the same time as his success at Les Prés d’Eugénie with his gourmet cuisine which received the accolade of a Michelin Star in 1974, followed by a second one just a year later, and the third star in 1977. Under the guidance of the culinary master Guérard, Les Prés d’Eugénie has seen numerous exceptional chefs pass through its doors, including Sébastien Bras, Alain Ducasse, Daniel Boulud, Andrew Fairlie and Gérald Passedat, all seeking to experience the talent and passion that Guérard embodies. Guérard distils the great French tradition, combining history, Nature and the thrilling adventure of culinary creation. “I cook the way a bird sings”, says the master. Free, clear, light, cheerful, ethereal, calm, silky, smooth… “I play with the joy of flavours the way Mozart used to play with notes – impertinently, inquisitively and poetically”.

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PHOTO ©LES PRÉS D’EUGÉNIE

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JULIEN ROYER

ODETTE SINGAPORE Award-winning chef Julien Royer is co-owner of Odette, a Modern French restaurant . Odette is named in tribute to Royer’s grandmother, one of his greatest influences in life and in the kitchen, and reflects her belief in always ensuring that the fundamental pleasures of enjoying a meal are delivered in the most thoughtful, welcoming and hospitable manner. Royer has devoted years to forging lasting relationships with some of the finest boutique producers from around the globe–including suppliers from Japan, France and Australia. He takes pride in offering guests a unique opportunity to taste these exceptional ingredients at their peak in his restaurant in the heart of a city that is itself at the crossroads of the world. The result of this devotion to sourcing is an inspired effort that celebrates and respects seasonality, terroir as well as the skills of some of the world’s top boutique producers.

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FATIH TUTAK

THE HOUSE ON SATHORN BANGKOK Combining the finest, seasonal ingredients from Asia, each of Fatih’s dishes is inspired by his globetrotting experiences. Fatih craftily curates his “fun dining” concept with perfect balance of technique, culinary sensibility and a sense of humor. The signature restaurant of The House on Sathorn offers a complete sensory experience for gourmands where Fatih Tutak blends the technical and emotional aspects of cooking with art, sight and taste inspired from his memories from Istanbul and across Asia, Europe, and beyond. His menu is curated with a fun-dining concept showing a perfect balance of technique, culinary sensibility and a sense of humor. The restaurant features Thai-inspired handcrafted tapestries as a backdrop which consist of an eclectic mix of custom-made sequins that add a modern twist, as well as rich textures, as if the royal gowns were torn apart and delicately sewn back together. An open kitchen against the long wooden counter enticing diners to sit and interact with the chef in a comfortable and relaxed approach.

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PHOTO Â©LUME

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LUIGI TAGLIENTI LUME MILANO Luigi creates a timeless kitchen, both classic and modern at the same time, inspired by the classic French and Italian recipes that has skillfully given his cuisine a modern twist. A continuous evolution through a deep knowledge of classical cuisine, continuous research of the raw materials and a strong connection with the territory. At the Michelin starred restaurant Lume, Luigi takes you on a culinary journey through his innovative cuisine, that harmoniously combines elements of classic and contemporary cooking, with a strong connection to the territory and constant research of the raw materials. The 40 seat fine dining restaurant is spread over two dining rooms. The open kitchen takes center stage and serves as a focal point, offering you a front-row view of Luigi performing his culinary art.

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PAULO AIRAUDO

AMELIA SAN SEBASTIÁN Paulo creates his first solo restaurant Amelia in the heart of a romantic quarter of San Sebastián where his European adventure originally began. Gaining his experience at three Michelin starred in restaurants Arzak in San Sebastián, in London with three Michelin star restaurant at The Fat Duck and one Michelin star Magnolia in Italy. Together with Francesco Gasbarro he opened La Bottega – a forward thinking modern trattoria in the historic part of Geneva. Only four months later, in October 2015, the restaurant received its first Michelin star. After 14 years of cooking and seeking culinary excellence all over the world, this nomad chef has finally found his home – even naming the ambitious endeavor after his 2-year-old daughter, Amelia, which means this time he’s here to stay, yes this time it’s personal. A modern restaurant, with capacity for 28 diners, where they only serve a tasting menu - combining different flavors, textures and memories in creations, to make it a unique experience.

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PHOTO Â©ALEX TEUSCHER

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ALBERT ADRIÀ

ENIGMA BARCELONA The inspiration of Enigma… “A combination of 2 factors, on the one hand the evolution of thinking about a new restaurant experience combined with the closure of the 41º and its fusion with this concept”. Enigma presents a new way of living the experience of a guest in a restaurant, guests begin a carefully curated journey that escalates throughout the night, in which a team of staff prepare, serve, and explain - or maybe not - nearly 40 elaborations. It does not seek to be the new elBulli nor does it intends to create a new gastronomic revolution. It is simply the highest expression of Albert Adrià, not only as a chef but, perhaps more importantly, as a creative mind: the respect for produce, the versatility, the surprise and eye for details. Risktaking, bold and reckless. The constant evolution. As in all his projects, Albert has always paid special attention to the Welcome Act… guest introduce the code which they were provided the moment their reservation was confirmed and, after being welcome by the hostess, guests are invited into a neutral space that introduces them to the colors and materials of the venue: steel, ceramic, and glass. In this first area, the intention is that the guest becomes comfortable and forgets about the outside world in order to be prepared for the experience ahead of them. The other areas that make up Enigma are: The Cellar (La Cava), The Counter (La Barra), The Grill (La Plancha), Dinner and 41º. Enigma is an evanescent landscape, profound and timeless, allowing the guest to disconnect from the everyday life and be carried away by the creative world of Albert… PHOTO ©PEPO SEGURA

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PEPE MONCAYO BAM SINGAPORE

Singapore’s first gastro establishment to pay tribute to ‘Modern Shudo’ - the contemporary way of sake enjoyment - and this revolutionary way of eating and drinking is taking flight in culinary corners around the world. Executive chef and owner of BAM!, Pepe Moncayo holds high regards to the colours, flavours and textures that imbue his heavenly indulgences with a touch of theatre and presents a cuisine that transcends culinary boundaries. Driven by the favoured ingredients of the season, each dish is carefully constructed to excite, surprise and pleasure across the senses. A Spanish chef through and through, Pepeo is not one to be pigeonholed by geography when it comes to food. Steeped in a rich Catolonian heritage, his cuisine is injected with a worldly culinary sensibility, driven by the finest ingredients of the season. Each creation is an exquisite expression of his life’s experiences, elevated by innovative permutations of flavours and textures. BAM!’s omakase style dining is an ever-evolving experience with exquisite culinary creations and certified sake sommeliers to guide you through your entire meal from one pour to the next.

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MIGUEL ROCHA VIEIRA FORTALEZA DO GUINCHO LISBON

Miguel Vieira headed to London to study gastronomy at the prestigious cooking school “Le Cordon Bleu”. Since then, with a solid education and background in classic French cuisine, he worked in some of the most prestigious kitchens - One Lombard Street, Château de Divonne, Masion Picand and El Bulli Hotel, until he arrived in Budapest in 2008 to open the “Costes” restaurant, where he won the first and then only Michelin star in Hungary in 2010 and put Hungary on the gastronomy map. Restaurant Fortaleza do Guincho was opened in 1998, as the Hotel. Acclaimed French Chef Antoine Westermann introduced an haute cuisine restaurant, which quickly became a reference in Portugal. In 2001 the restaurant received its first Michelin star which is held until today. Over the years, some of the modern references in Portuguese cuisine passed through Fortaleza do Guincho, which caused the restaurant to acquire the status of a ‘school’. 2015 was a banner year for the history of the restaurant when Miguel Rocha Vieira arrived as the new Executive Chef of Fortaleza do Guincho - the first time a Portuguese took the reins of one of the most emblematic cuisines of Portugal.

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CHRISTOPH RÜFFER RESTAURANT HAERLIN FAIRMONT HOTEL VIER JAHRESZEITEN Since 2002, the gourmet menus at Restaurant Haerlin bear the signature of Head Chef Christoph Rüffer. The focus is set on visionary compositions which distinguish themselves by fresh, mostly seasonal ingredients, artfully combined aromas and textures which may be rightfully called surprising at times. Christoph Rüffer makes your palate sparkle with flavors as stunning as fireworks. Inspired compositions of various, intuitively contradictory aromas and the use of surprising textures make each of the seasonally-adapted menus unique and an exceptional culinary experience.

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SØREN SELIN

AOC COPENHAGEN

Søren Selin is a master of the senses. His tools are sourced from all that is offered by the local flora and fauna which he uses to create an incredibly stimulating experience of taste, colour, smell and texture. His gastronomic philosophy is positioned from a modern style, using purely fresh Nordic produce. A passion that has always been to cook at the very highest level and at all times further develop in his kitchen: A local cuisine that’s rooted in Danish ingredients and seasons, and a natural cuisine where the raw materials are the stars...

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ALFREDO RUSSO TURIN

Alfredo Russo’s taste turns royal at the Venaria Palace in Turin, it is a unique trip between culinary pleasure and history’s emotion. 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 plural-sensorial 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.

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CHRISTIAN F. PUGLISI RELÆ KØBENHAVN

Christian’s focus on integrating gastronomy and sustainable agricultural practices. The idea of creating a place of gourmet simplicity in a rustic setting at the heart of Nørrebro was the driving force from the beginning. Cooking food of high ambitions in a humble setting was combined with a lively atmosphere and an approachable price point. The food at Relæ is ‘plant-centric’ and locavorist, creatively driven with a focus on vegetables and local produce. If the focus on tasty, creative food in a no-frills atmosphere is what you experience as a guest at Relæ, the logistics behind the scenes include intense and ethically grounded practices like recirculation and reusing food trash and garbage and searching for sustainability in every matter.

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NIKO ROMITO

REALE WOLFSBURG Romito works with the ingredient, trying to awaken its intrinsic power rather than add it. He doesn’t want the ingredient to get lost, but rather explode on the palate with all its vitality. This is why his dishes lend themselves quite well to photography, but their full power is expressed only upon tasting. Balance is also crucial to Romito’s cooking philosophy. When attempting to rely on an extremely limited number of ingredients in order to focus on radical essentiality, the slightest misalignment will emphasize eventual mistakes. Put simply, when there’s no overabundance of flavors on the plate, all is laid bare. Romito’s dishes are the result of tireless research, in a millimetric balance.

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MAURO COLAGRECO

RESTAURANT MIRAZUR MENTON Mauro has imposed a style of its own in the interpretation of the product and the contrast of flavors. A style that is not rooted in the ItalianArgentine cultural heritage and that doesnâ&#x20AC;&#x2122;t refer to the great Chefs with whom he worked in France. Mauro Colagreco feels free to express himself by following his intuition that leads him to dig into the local culture on both sides of the border. In Mirazur nothing is fixed. If the menu changes on average every two months, the audacity of Mauro Colagreco is based at his ability to do ephemeral dishes invented for a service, two days or a week. Just because he sees a product that inspires him, Mauro decides to display it on a plate. The creation is born, a symbol of freedom of expression and inspiration of the moment.

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YOSHIHIRO NARISAWA

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Chef Narisawa’s “Sustainability and Gastronomy” - This is the theme of Chef Yoshihiro Narisawa. He is a pioneer of cuisine connected to the preservation of the natural environment. Having travelled to his producers fields, having stepped into the earth, and having built a relationship with the natural world, he has created dishes such as ‘Soil Soup”, “Water Salad”, “Essence of the Forest”. Through these signature NARISAWA dishes, natural ingredients such as

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wood and soil can be eaten, through this experience, the consumer gains a new relationship with the natural world, and with environmental concerns. “Innovative Satoyama Cuisine” a food culture built on the richness of the natural Japanese environmentthe satoyama and the respect of the one’s ancestors. A unique genre, not traditional Japanese cuisine, nor French: an original, NARISAWA cuisine, spreading its call to the world.

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DAVID TOUTAIN

RESTAURANT DAVID TOUTAIN PARIS David Toutain has dreamt his restaurant to be creative, friendly, laid back. A place flooded with light, dressed in noble materials: oak, concrete and glass. A unique, atypical place which offers a warm welcoming. Right in the middle of the main room, a solid oak community table, a soft memory of the chef’s childhood in Normandy country side. The space is divided into two levels .The main dining room and the mezzanine: “salon ô” with its books, blackboard and the chef’s office. The furniture, as well as the tableware have been carefully thought through to create global harmony. Each element comes from a special workshop and from an unexpected encounter. The restaurant is just like its chef: authentic and generous.

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JOAN ROCA

EL CELLER DE CAN ROCA GIRONA Joan Roca was just 9 years old when he decided to put on his first chefs jacket and help his mother in the family traditional restaurant and house. Today Joan Roca runs with his own project along with his two brothers, Josep the sommelier and Jordi the pastry chef. El Celler de Can Roca is the authentic creative triangle formed by the three Roca brothers, with continuous research committed to innovation and creativity, enhancing traditional flavors with cutting edge techniques with an original balance. Through a transversal vision of the creative process, Joan Roca’s restaurant project dialogues and engages both with science and peasants, technology and sensitivity, product and sensorial anthropology. El Celler is a free-style restaurant, committed to the avant-garde, but still faithful to the memory of different generations of the family’s ancestors dedicated to feeding people. El Celler de Can Roca’s commitment to cuisine and to the avant-garde, and its link to academia, has led it to defend the dialogue between the countryside and science, a total dialogue.

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PETER GOOSSENS HOF VAN CLEVE BELGIUM

At Hof van Cleve, every dish you taste is a masterpiece of robust teamwork, based on values like authenticity, respect and solid effort. Every day, Peter Goossens sets himself new challenges of topping yesterdayâ&#x20AC;&#x2122;s achievements, being inspiring and taking a keen look at the world around. Goossens culinary creation starts off with an idea, which requires premium products, and quality is its be-all and end-all. Local produce are the flesh and blood of Goossens cuisine, supplemented with fresh flavours from abroad. Your tastebuds will tell you that every detail has been thought about...

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ANDRÉ CHIANG RAW TAIWAN

RAW stands for more than just the best creative cooking; it is a complete lifestyle, independent, spontaneous, and characteristic. It stands for great design and aesthetics, and a discerning curiosity in regards to tastes, flavors, and ambience. It draws inspiration from a new wave of cooking, “Bistronomy”, born in Paris with a focus on quality cooking and ingredients in a relaxed but refined atmosphere. RAW’s mission is to bring “The New Interpretation of Taiwanese Flavor” to your table through seasonal local ingredients and passionate execution. The cuisine of RAW features local produce that the island has to offer, where all the ingredients used in the restaurant are carefully selected after observation of the twenty-four “microseasons” of Taiwan and gently paired creatively by our three chefs. RAW also features biodynamic wine handpicked by Chef André and imported directly from France to pair with our dishes. Aside by wine, RAW offers specialty hand brewed coffee roasted by local Taiwanese roasters and the finest Taiwanese tea from the island’s tea gardens.

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JUAN MARI ARZAK & ELENA ARZAK ARZAK RESTAURANT SAN SEBASTIĂ N A place to eat. To discover. To experience. The culinary style Arzak is associated with is mark and personality. Deeply rooted in tradition and boasts creativity and a constant search for change. From the mid70-s on, Juan Mari won one award after the other, which placed the Arzak Restaurant among the best establishments across Spain and around the globe. In 1976, Juan Mari Arzak and a group of chefs revolutionized the art of cooking when they created a new culinary concept, a movement known as New Basque Cuisine. In 1978, he was awarded his second Michelin star and in 1989 the third one. He was the second to get three Michelin stars in Spain, and he still holds them. In the 90s, Elena Arzak, one of Juan Mariâ&#x20AC;&#x2122;s daughters, joined the family-run restaurant. Elena attended hotel and restaurant management schools in Switzerland, broadening her culinary knowledge in great European restaurants. Juan Mari Arzak and his daughter Elena share the kitchen, as well as the culinary knowledge, passion and enthusiasm they bring to cooking and to managing their restaurant. A history of the Arzaks.

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JONATÁN GÓMEZ LUNA

LE CHIQUE MEXICO

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Jonatán Gómez blends cutting-edge modernist techniques with sheer showmanship to transform food into unforgettable sensory experiences for his clientele. A multi-sensory dining adventure that will challenge any notions of how Mexican cuisine should look, feel and taste. This is a restaurant where modern cuisine is underpinned by the roots and classic flavors of Mexico. Le Chique’s seasonal tasting menu is designed to puzzle, amuse and amaze you. Add a focus on regional ingredients and

you have an unforgettable dining experience that’s both a visual feast and culinary triumph. Behind the operation of this restaurant is Chef Jonatán Gómez Luna, leading a team of young enthusiast cooks, which has led to earned major reviews and accolades, ranking it as unique. A restaurant where taste, adventure, daring, technique, perfection, design and trend are mainstay. This is modernist cuisine, where nothing is as it seems.

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With over three decades of experience, Ignatius (also known as Iggy to close friends) is the mastermind behind his eponymous modern European fine dining restaurant, Iggy’s. He combines his love of high-quality seasonal Japanese ingredients, his intimate knowledge of the Singaporean diner and his passion for uncovering cutting-edge culinary trends to create a dining experience. Reflecting Ignatius’ unique vision, he works closely with head chef Aitor Jeronimo Orive to present modern

European dishes with Asian overtones and a focus on seasonal Japanese produce. Iggy’s is a restaurant that is full of little surprises. From the minute you step through the discreet door, you’re greeted by our reception, library and dessert bar. Diners get the same experience when they walk down our main hallway, which also houses a gallery of Iggy’s signature dishes over the years, before it opens up to an intimate dining room and theatre kitchen.

IGNATIUS CHAN

IGGY’S SINGAPORE

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ANA ROS HIŠA FRANKO SLOVENIA

Although there are no Michelin stars in Slovenia and the country is somewhat overshadowed by the culinary successes of its neighbours – Italy and Austria, in particular – Roš has propelled Hiša Franko onto the global gastronomic stage and earned her place among the world’s top cooks. The cosy family restaurant, located in an idyllic rural setting overlooking the lush Soča Valley itself, now attracts customers from across the globe to sample Roš’s unique five- and nine-course tasting menus. Roš adopts a “zero kilometre” approach and building a food chain of around 60 people, which in turn helped the community to re-establish lost traditions. She began to apply and combine ingredients, creating beautiful dishes such as trout and its liver with white asparagus and pink grapefruit

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ENEKO ATXA AZURMENDI LARRABETZU Eneko Axta’s level of commitment to innovation has been the cornerstone of his career and of Azurmendi’s success. His cuisine, imaginative but without stridency, is based on the produce of the traditional Basque recipe book. He knows how to add a pinch of modernity to the local cuisine through universal touches unlike anybody else. The balance point is perfect between vanguard and roots of tradition. Eneko’s cuisine provokes intense emotions, visual flavors, but always from a Basque point of view. His signature creations, inspired by an environment in continual evolution, engrave the tasteful pleasure into the identity pleasure. Eneko Atxa has made real his conception of what a restaurant should be, “a place where you feel comfortable, where you feel a land, but above all, a place to be happy”. Definitively, it is a place where simplicity and distinction can be felt.

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QUIQUE DACOSTA

Luke opened his own restaurant because he craved complete freedom for his creativity and talent. He has succeeded in achieving fantastic recognition of that in under three years at The Test Kitchen. The Test Kitchen, as its name implies, affords Luke the opportunity for maximum innovation as a chef and the dishes are a pure reflection of his creativity with flavours and ingredients. “The most important thing is flavour, and layers of flavour” The revised Test Kitchen makes Luke happy, he has every reason to be – he is cooking more than he has ever cooked before and he feels like he is indulging my first love again… And it shows. On every plate in every dark corner and in every ray of light. It shows.

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SAM AISBETT

WHITEGRASS SINGAPORE Sam Aisbett is part of a new generation of Australian chefs, transforming the notion of Modern Australian food with his flavor-driven approach to international ingredients with a distinctly Asian touch. With an ever evolving menu at Whitegrass is not confined by trends or geographical boundaries and is inspired by Samâ&#x20AC;&#x2122;s extensive travels. As Chef-Owner of Whitegrass, Sam offers a comfortable and relaxed platform for diners to enjoy inspired food at the highest level. This one Michelin-starred Whitegrass Restaurant paves the way for Modern Australian fine dining in Asia. WG January 2018 -

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VLADIMIR MUKHIN WHITE RABBIT MOSCOW

Picturesque backyards of old Moscow districts, majestic skyscrapers of the Stalin-era, futuristic skyscrapers of Moscow-City, a blue ribbon of the river – this is only a small part of what one can see from the height of the 16th floor of the Smolensky Passage. Here for the first time Russian cuisine sounds in unison with the latest culinary trends and Russian products rise to a height of recognized delicacies. Seasonal local products, original recipes and finelydesigned combinations – those are the distinctive features of a cuisine of Vladimir Mukhin. Following the rules of high gastronomy, Vladimir opens every season with a tasting menu, which is based on new products, ideas and combinations of flavors. Every dish on the menu is a result of long work hours, gastronomical expeditions and a special respect for traditions. This 5th generation chef became the first chef in the history of modern Russian cuisine Russian to tour in France, where in 2009 along with French chef Christian Etienne he held a gala dinner “Russian Christmas” at Christian Etienne’s restaurant. Local seasonal products, modern techniques, search of new combinations – Vladimir Mukhin is one of the brightest representatives of modern Russian cuisine. He is looking for new products in gastronomical expeditions and masters the latest trends combining cocktails with food. His mission is to popularize Russian cuisine worldwide.

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COLIN CLAGUE RÜYA DUBAI

Colin’s modern interpretation of Turkey’s cosmopolitan heritage, where he explores the quality, diversity and heritage of Anatolia with Rüya the first contemporary Anatolian restaurant in Dubai and taking diners on a culinary journey through the food regions of Turkey - Mezes from Marmara, Pides from the Black Sea region, Olives from the Aegean Sea and Kebabs from South Eastern Anatolia. Colin’s cuisine is with a lot of passion, the use of quality ingredient and he creates a composition flavors, executed with simplicity and finesse.

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DANIEL HUMM

ELEVEN MADISON PARK NEW YORK Daniel Hummâ&#x20AC;&#x2122;s cuisine is focused on locally sourced ingredients of New York, with an emphasis on simplicity, purity, and seasonal flavors. Eleven Madison Park overlooks one of the most beautiful parks in Manhattan, Madison Square Park, and sits at the base of a historic Art Deco building on the corner of 24th Street and Madison Avenue. The restaurant offers an eight to ten course menu in the main dining room, but guests can also visit the bar for a more abbreviated tasting menu, some light snacks, or simply for a cocktail or glass of wine. WG January 2018 -

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FRANCESCO GUARRACINO ROBERTO’S ABU DHABI

Francesco Guarracino brings his true Italian flair for fine dining, injecting a sense of culinary theatrics style, a style of cooking defined as contemporary Italian inspired by the tradition. He worked with some of Italy’s most prestigious restaurants where he learned discipline and the attitude necessary for success. Today he is the Executive Chef of Roberto’s Abu Dhabi and his passion for fine food goes so far as to importing rare olive oils that have various different flavor profiles to complement the different dishes on offer. His bespoke menus, one off dishes and a personal style are key to Francesco as he blends traditional and contemporary methods in the dishes he creates. In 2007 he won the Best Young Chef Award from the renowned Federazione Italiana Cuochi (Italian Chef Federation) and for 5 consecutive years since 2011, Francesco has picked up awards for the Best Seafood Restaurant and in 2015 he was named Seafood Chef of the Year. 2017, Francesco was name BBC Good Food Chef of the Year.

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KIRK WESTAWAY

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Kirk Westaway presents nature’s finest through a harmonious interplay of quality ingredients at JAAN, an internationally celebrated gastronomic platform with a reputation for grooming global culinary talents. The pure simplicity of Kirk’s creations belie the many layered intricacies that go into crafting them. He adds a dramatic touch to the fine dining experience at JAAN with his bold yet elegant combination of flavours and textures, as well as refined techniques and artful plating.

Though informed by his British heritage, he is profoundly influenced by the renowned chefs who have mentored him in the artistry of French cuisine. This results in creations that articulate the familiar tastes of European cuisine, but are elevated and transformed into new classics which evoke a sense of nostalgia and awake long forgotten memories. Kirk possesses a deep understanding of JAAN’s philosophy of produce-driven artisanal cuisine. This appreciation for produce can also be traced back to his upbringing.

WG MAGAZINE

PASCAL BARBOT & CHRISTOPHE ROHAT L’ASTRANCE PARIS

L’Astrance is a masterpiece in French culinary. Their three Michelin star restaurant is a relaxed yet cozy restaurant and a reputation that is undeniably impeccable. Barbot and Rohat delivers a cuisine inspired by classical French recipes but combined with a graceful blend of oriental flavours. L’Astrance upholds a unique concept where there is no traditional menu, instead diners are expected to select the number of courses desired and the Michelin Chefs will prepare their “surprise dishes”. The sense of mystery filled in the air truly sets L’Astrance apart from any other restaurant. Dishes are filled with a sense mystery as diners are clueless with what to expect; however cuisines are surprisingly light, colorful and beautifully presented. WG January 2018 -

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TIM NEWTON BAGATELLE DUBAI

Tim contributes much of his culinary style and finesse to global influences and the teachings of leading restaurateurs Chris Corbin and Jeremy King.Today, you will find Tim casting a careful eye over the Bagatelle kitchen, whipping up favourites. His classic French cuisine is artfully combined with fresh, mostly seasonal ingredients, aromas and textures, which is brought in perfect harmony. Bagatelle Dubai is counted among the top restaurants in the city, and welcomes visitors from all over the world to experience the ultimate joie de vivre lifestyle. Just as its sister restaurants across the globe, Bagatelle Dubai is designed to reflect classic Parisian elements highlighted by bold artwork and pulsating music, keeping guests entertained and mesmerized every night.

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LUKE DALE ROBERTS

THE TEST KITCHEN CAPE TOWN

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Hans Neuner’s mantra of ‘keep it simple’ might initially seem at odds with the normal Michelin philosophy, his seasonally changing menu is technically perfect and exacting, and showcases a remarkable and incredibly distinctive light touch.

HANS NEUNER

Hans prides himself on creating light, modern, fresh and individual food with a local signature, placing a strong focus on fish and seafood from the Atlantic, and fruit, vegetables, meat, game and wines from the heartland of Portugal.

OCEAN RESTAURANT ALGARVE

With spectacular Atlantic views, Ocean offers the perfect combination of sublime food, seamless service and an atmosphere of casual elegance, and has held two Michelin stars since 2011. WG January 2018 -

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BEN SHEWRY

ATTICA MELBOURNE

Ben is known to draw inspiration from his childhood that includes volcanos, rivers, the ocean and native bush that make up Taranaki, as well as his current Australian surroundings. He simply has a fundamental connection with nature and a deep respect for sustainability. Some of what you may find on your plate at Attica may even be the result of foraging by Shewry himself near his home on the Bellarine peninsula. This is one of the ways that he likes to spend his mornings and helps to articulate his deep commitment to excellence. The experience of dining at Attica, is not one of pomp and circumstance, rather one that is based on the food. This is a culinary event. A place to go and truly settle in for an extended evening of adventure - quite simply, foodie heaven.

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GEORGIANNA HILIADAKI & NIKOS ROUSSOS FUNKY GOURMET Athens

Here the chefs re-think their culinary Greek tradition creating an avant-garde cuisine that is both innovative and playful, a cuisine that aims to activate the senses and fully engage the guests in an exciting and unconventional way, creating a culinary experience that is both funky and gourmet. Carefully designed degustation menus the chefs introduce their own concept of a refined Greek cuisine, inspired by local products and seasonality. Funky Gourmet restaurant has had admittedly a very fast and interesting spur. After having received wide acclaim by food critics in Greece as well as many local awards as one of the top restaurants in the country, it has gained an international reputation in a most spectacular way. In 2012, just after two years of operation, it was awarded its first Michelin star. In 2014 came an even more important recognition with a second Michelin star and by making a special reference stating that the food in Funky Gourmet â&#x20AC;&#x153;has immeasurable thought, creativity and taste that matches its playfulnessâ&#x20AC;?. Last but not least, Funky Gourmet is selected by 50 Best Words Restaurants among the 6 Hottest Restaurants of Europe 2016.

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VIRGILIO MARTINEZ CENTRAL LIMA

In Central Virgilio Martinez celebrates the biodiversity of Peru. Fresh produce and an inexhaustible curiosity to discover and integrate new ingredients into the menu bring Peruvian cuisine to the forefront in the heart of the traditional district of Miraflores in Lima. Virgilio presents a novel cuisine dedicated to the richness of our products. Its preparations are a travel experience though Peru by its hidden ingredients, undocumented to modern gastronomy. He chooses to approach the diversity of our ingredients in a manner similar to that used by the peoples of the Andes in pre-Hispanic times: through vertical ecological monitoring. According to this alternative way of understanding the geography, land is perceived not as a horizontal plane but rather vertically, so that it takes advantage of all that the flora and fauna are able to deliver according to the particularities of each ecological system. As a result of the dramatic fluctuations in the Andean terrain in a relatively small radius of 100 kilometers (for many farmers this is not a difficult hike), there is direct access to the country’s products from various altitudes ranging from the coast to the Amazon. Motivated by an insatiable curiosity and interest in conveying the complexity of their land, Virgilio is passionate about traveling and investigating ingredients that can bring undocumented and yet even more wealth to the local cuisine. To do so, through a number of areas: ocean, lower Andes, extreme altitude, and high and low jungles. He also has an interdisciplinary team that complements each new “discovery” in a necessary context that seeks to transcend the strictly culinary and penetrate nutritional, biological, anthropological aspects.

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ALEX ATALA D.O.M. SĂ&#x192;O PAULO Alex Atala, chef and owner of D.O.M. Restaurant, is recognized by an innovative cuisine, thanks to the flavor variety of the Brazilian ingredients. Atala graduated at the Hospitality School of Namur, in Belgium. In Brazil, made his debut as a chef at Filomena, a mixture of bar and events venue. In 1999, after working in other venues as a hired chef, he opened two houses: NaMesa, a chic fastfood (extinct), and D.O.M., creative contemporary cuisine restaurant with a marking Brazilian accent. In 2009, another contribution to the astronomy universe: Dalva e Dito restaurant, which presents the concept of affective cuisine and reinforces the faith Alex Atala has in both native ingredients and culture. The work developed throughout his career towards Brazilian ingredients, colors and flavors enhancement caught the specialistsâ&#x20AC;&#x2122; eye. Atala has a collection of both national and international prizes and, in 2013, made it in the 100 most influential people list of TIME Magazine. For the last ten years, D.O.M. has been included in the 50 best restaurants of the world list by the British publication, Restaurant Magazine. Currently, it is holds the 9th position in the ranking. In 2014, Atala was given the Lifetime Achievement Diners Club Prize in the South American 50 best election, by the same magazine.

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Photo ©OAXEN

MAGNUS EK OAXEN KROG STOCKHOLM

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At the heart of Oaxen’s cuisine has been a collaboration of creatively utilizing sustainable local elements and ethically produced ingredients. As the status grew, Magnus was recognized as the forerunners of New Nordic Swedish cooking. The tavern cultivated and grew into one of the most highly rated eateries in Sweden. Oaxen Krog has not been just about the food, but the imperative and natural journey from farm to table. They use local ingredients exclusive to the Baltics, and even have reserved permission to pick certain herbs on the island. Magnus regularly forages through the woods to gather products for his menus. Nature is an important element in Magnus’ gastronomy as he also grows his own herbs and vegetables nearby. Using the ingredients that grew in the woods behind the restaurant and out on the waterfront. Whilst Magnus explored and researched the island’s wild herbs as well as the small local farmers and producers, he cooked on stones, and he even invented a smoking apparatus.

WG MAGAZINE

HEINZ BECK SENSI BY HEINZ BECK TOKYO

Enjoy the Italian dishes of Heinz Beck in a more casual, all-day dining setting. Sensi comes from the Italian for â&#x20AC;&#x153;sensesâ&#x20AC;? 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. WG January 2018 -

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PHOTO ÂŠVICTORIA SHASHIRIN

HEINZ BECK SOCIAL BY HEINZ BECK DUBAI

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Heinz Beck brings contemporary Italian dining to Dubai. Featuring inviting design elements and offering innovative contemporary Italian cuisine. Social by Heinz Beck offers a relaxed yet elegant atmosphere with magnificent views of Dubai, making this an ideal setting for every day dining and special celebratory meals. As a notable master of modern gastronomy, he expresses a unique interpretation of the modern kitchen, Beckâ&#x20AC;&#x2122;s artistry exceeds his raw culinary talent with a well-guarded process, which includes mindfully curating ingredients and implementing innovative techniques to transform simple ingredients into highly evocative dishes.

WG MAGAZINE

Richard Ekkebus’ passion drives Amber’s exceptional quality. Dedication is the secret ingredient in Amber’s sophisticated French cuisine. Ekkebus describes his dishes as French classic with inventive twists that takes advantage of Hong Kong’s unique position at a global crossroads. Taking maximum advantage of the annual seasons between the northern and southern hemispheres, Ekkebus refreshes the Amber menu every three months. Expect a mix of fruits from Europe or Southeast Asia with Japanese seafood. Every single day a shipment of fresh fish straight from fish markets in Fukuoka and Hokkaido, and it is prepared in the French tradition but lighter, to suit local taste and with our own intuitive touch. Each dish is product driven. The emphasis on seafood, such as scallop ceviche with avocado cream, kyuri cucumber and smoky bay oysters, satisfies current preferences for healthy cuisine and comes from the chef’s upbringing by the seaside.

RICHARD EKKEBUS AMBER HONG KONG

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MICHAEL COQUELLE

WINDOWS RESTAURANT

GENEVA

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A great meal demands breathtaking surroundings as well as superb food, at Windows Restaurant the fine dining restaurant at Hotel d’Angleterre you have both - set on the banks of Geneva’s Lake Leman, overlooking the Jet d’Eau and Mont Blanc, views across Lake Geneva towards the distant mountains, and the inventive cuisine of Chef, Michael Coquelle. Michael Coquelle, provides an authentic and varied cuisine using local and seasonal produce with his signature French touch. As to assure that no guest leaves unhappy, Chef Coquelle promises that each experience will be personalized by answering to each individual request. It is very important for him that his team be flexible and consistently open to new challenges. Chef Coquelle and his team offer a broad range of their own sought-after specialities, international favourites, and homely dishes to raise your spirits on a bitter midwinter day. If your favourite comfort-food isn’t on the menu, they’ll cook it for you - any time, day or night.

WG MAGAZINE

Nicknamed as â&#x20AC;&#x2DC; The Mallorcan womanâ&#x20AC;&#x2122; Maca de Castro has been working as a chef since the young age of 18. She has created a place where you will feel Mallorca and where you can immerse yourself in the flavors of the sea, fields, mountains and forests that Mallorca has to offer. Her cuisine pays homage to the soil of Mallorca, fresh seasonal produce with purity of flavors and ensuring the flavors remain naturally delicious throughout the cooking process. She is always looking for the perfect texture of each ingredient, very clean flavours and natural. She likes her cuisine to be straight forward, transparent, and any surplus in a dish is disturbing to me, everything that is redundant, needless and anything which there is no reason for it to be there. Maca de Castro offers a quiet sequence of 13 contemporary dishes inspired by what the island has to offer, depending on the season. Her intuition, creativity and adherence to tradition surround every bite.

MACA DE CASTRO EL JARDIN

MALLORCA

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JONNIE BOER

RESTAURANT DE LIBRIJE THE NETHERLANDS

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“Passion” is Jonnie’s motto and the heart of the different Librije companies. Passion for cooking, wines and gastronomy. Everything in the world of De Librije is carried out with a contemporary, modern twist, adverse to convention and entrenched customs. Restaurant De Librije stands for savouring extraordinary dishes and accompanying wines in unique surroundings. Pure ingredients from the region make up the bases of the kitchen. Jonnie Boer and his kitchen brigade ensure perfection in the kitchen. Restaurant De Librije is all about the good things life has to offer. This is translated into an experience in which the guest is able to enjoy unique dishes complemented by fine wines, in an atmosphere that is both exclusive and relaxed. The kitchen sources its pure, natural ingredients and produce locally. While Jonnie Boer and his kitchen brigade create culinary perfection in the kitchens,

WG MAGAZINE

Tim Raue presents an Asian inspired cuisine, which can be best described as a combination of Japanese product perfection, Thai flavors and the Chinese kitchen philosophy. Raue only serves dishes that release energy and joie de vivre to the body instead of stressing it. Therefore, he abandons supplements such as bread, pasta and rice, as well as white sugar, dairy products and gluten. His menu features Raue classics. Highlight of the restaurant is “The KRUG Table”, a massive oak wood table with handmade, metal marqueterie. The table, for a maximum of ten guests, is located directly next to the kitchen and allows a perfect view into the interior of the chef’s sanctum. At The KRUG Table, connoisseurs may indulge in individual created menus that are combined with their choice of KRUG champagne and a strong interaction with the kitchen.

TIM RAUE

RESTAURANT TIM RAUE BERLIN

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KONSTANTIN FILIPPOU

KONSTANTIN FILIPPOU RESTAURANT AUSTRIA

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His cuisine is puristic, straightforward, based on Austrian products and characterized by an unbridled passion for ingredients. Always aiming for the essence of taste. A cooking that reflects his multicultural background and allows for a unique approach to food from both of my worlds. That can be seen in his dishes. Itâ&#x20AC;&#x2122;s a very important thing for Konstantin, represents his own style and is his personal business card. His cooking is never only about the food. Itâ&#x20AC;&#x2122;s about colours, design of the dishes and plates. He tries to surprise his guests, even when they have the feeling they already see everything. But then, there is so much more behind. His clear view of things is reflected in all of my dishes. The multicultural marriage of his parents and the Mediterranean influence since his childhood were the early driving force for his future professional career and the young Konstantin was eager to reproduce all the tastes and palatable experiences he has discovered this way.

WG MAGAZINE

Ilias brings authentic Greek food to the table. The simple, yet appetizing menu is a compilation of traditional Greek recipes and dishes. It’s more like his culinary philosophy, once someone asked him if he ever regretted not learning different kind of cuisines or if he would like to cook different kind of cuisines, his answer was “I am specialized in the cuisine that I grew up with, the cuisine that I am eating and tasting for the last 30 years, I have made my name out of this cuisine and I prefer to be authentic than trying to be authentic.” Mythos echoes the details of a modern taverna a classy upgrade to the traditional charm, without losing its fun spirit, warmth and vibrancy - it is reinvented for today.

ILIAS KOKOROSKOS

MYTHOS KOUZINA & GRILL DUBAI

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2016 A COLLECTIVE OF CHEFS

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2016 GELINAZ! WWW.WGMAGAZINES.COM

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1 WG MAGAZINE OCTOBER 2016

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LE PETIT NICE

REIF OTHMAN

MEDITTERASIAN CUISINE

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WG MAGAZINE JULY 2017

ARNAUD DONCKELE

A TRUE ARTISAN

ALBERT ADRIÀ ENIGMA

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FOOD FOR SOUL

JONATHAN BERNTSENS CLOU CUISINE

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