WG Magazine - a feast for the palate... October 2016 Issue by WG Magazines

WG MAGAZINE OCTOBER 2016

a feast for the palate...

GÃ&#x2030;RALD PASSEDAT

LE PETIT NICE

REIF OTHMAN

MEDITTERASIAN CUISINE

PACO TORREBLANCA

MAESTRO PASTELERO www.wgmagazines.com

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WG October 2016 -

Editor Lifestyle Editor

Fabian deCastro Doug Singer

Culinary Editor

Corey Siegel, CEC®

Culinary Editor

Claudia Ferreres

Feature Editor Contributing Editor

Oilda Barreto Michael Hepworth

FJMdesign Photography Consultant Creative Design Studio Publisher

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Cover Image Credit: HEART Ibiza Photo ©HEART Ibiza

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MAGAZINES

This October issue of WG will tantalize your taste buds as we visit Marseille and continue to sail forth with Michelin-starred Chef Gérald Passedat who found his source of inspiration by diving into the ocean in front of him. While still in France we head off to visit Chef Emmanuel Renaut at the ski village of Megève in the French Alps whose cuisine is imaginative and has a delicious blend of flavours. A trip to Spain to meet Maestro Pastelero Chef Paco Torreblanca, who opens his doors and reminds us that desserts should be what they once were – a grand finale to a wonderful meal. A unique experience of passion of food, music and art at HEART Ibiza, a project that is a dream come true for Ferran and Albert Adrià, Guy Laliberté (founder of Crique du Soleil) and the owners of Ibiza Gran Hotel.

Our journey to the US with an extensive Q&A with Laurent Manrique. With a long history of exceptional cuisine, Duane Keller walks us through his storied background and his unforgettable culinary honour of cooking for Julia Child’s 90 birthday. While still in the US we meet up Janine Booth and Jeff McInnis in East Village, New York and then sample Koji Kagawa’s unique blend of Japanese, Brazilian and Peruvian cuisine at SUSHISAMBA. Rainer Becker’s passion for Japanese cuisine with his informal Japanese dining style – Izakaya makes ZUMA a complete dining experience. Still in Europe, Jeppe Foldager creates a culinary art with a classic-modern twist and Vladimir Mukhin of White Rabbit, Moscow is the guest chef at Restaurant Ikarus in Hangar-7, Salzburg. Our next stop is Dubai, where we meet up with Reif Othman and see what lies behind his intimate and innovative culinary concepts – PLAY and The Experience. Nominated for the Best Head Chef, Giovanni Pintore of Frankie’s Italian Bar and Grill tells us about his culinary philosophy before we head out to find out the origin of Mai Tai at Trader Vic’s.

A brief stop in Hong Kong to catch up with the King of White Truffles - three Michelinstarred Chef Bombana Umberto at 8½ Otto e Mezzo and a visit to Beefbar Hong Kong to taste their winter cocktail creations. A Reverie in Goa and Neung Roi at the Radisson Blu Plaza Delhi brings an end to a flavour filled journey!

FdeCastro

WG WGOctober August 2016 -

OCTOBER 2016

Photo Â©HEART Ibiza - WG October 2016

WG MAGAZINE

CONTENTS 34

Cuisine Between Land & Sea

Experience The Play

The Master

Passion For Japanese Cuisine

HEART Ibiza

104 Rafa Zafra At Heart 118 A Good Nose For Wine 124 A Beauty Of Flavors 132 Sweet By Nature 140 Exceptional Keller Cuisine 160 The Heights Of Delight 168 The King Of Truffles 172 Root & Bone 182 Sushisamba 192 Contemporary Gascon Cuisine 208 Wow Effect In Wonderland 216 It All Started In Sardinia 228 Jeppe’s Culinary Art 234 Beefbar 236 It’s Mai Tai Roa Ae! 240 A Reverie 242 Neung Roi Thai Flavours

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E X C E P T I O N A L A L W A Y S B U T

W E ’ L L

T O

H O O S I N G

S T E P

T O

M O R E

O N E

W I S H E A C H

O F

O U R

I M P O R T A N T L Y

A N D

A B O U T

P A Y I N G

M O M E N T

I S

T O O

D O

S L O W

D I S C O V E R I N G

PA S S I O N AT E

G O

540

T O

W H AT

T H E M

D O W N .

A T T E N T I O N T R U LY

D O

T O

U N I Q U E

E L A I S

M E E T I N G

T H E Y

M E N

B E S T

T H E

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B U T

A N D

I S

T H E

A L S O

W O M E N

L I S T E N I N G

S L I G H T E S T

RELAIS & CHÂTEAUX

. R E L A I S C H AT E AU X . C O M

H Â T E A U X

S E T T I N G S

ALL AROUND THE WORLD, UNIQUE IN THE WORLD.

W W W

F A S T .

E V E R Y T H I N G

E X C E P T I O N A L

M O M E N T S

T O

D E T A I L

F I R S T

P E R H A P S W H O

YO U R T O

A R E

E V E R Y

E N S U R E

WG MAGAZINE

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Where luxury meets the wild

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WOâ&#x20AC;&#x2122;GOA Foundation -

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WOâ&#x20AC;&#x2122;GOA WG Foundation October 2016 --

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‘ WOGOA FOUNDATION

Identifying underprivileged children with culinary ambitions...

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

Grant MacPherson

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

The Pearl Martin Benn - Sepia, - WG October 2016 Sydney, Australia

partnered with SKD ACADEMY the culinary institute in the Philippines

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ALBERT ADRIÀ

Albert Adrià

Heinz Beck

Ferràn Adrià

Thank you Chefs for your support to Massimo Bottura

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Carme Ruscalleda

Matt Moran

WG WGMAGAZINES MAGAZINE

Andoni Luis Aduriz

Georgianna & Nikos

José Avillez

WO’GOA Foundation Tae Hwan Ryu

Umberto Bombana

Francesco Apreda

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GÃ&#x2030;RALD PASSEDAT - LE PETIT NICE, MARSEILLE

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GÉRALD PASSEDAT a cuisine between land & sea... Text Oilda Barreto Photo © Richard Haughton

The haute couture, “Grand Chef Relais and Châteaux” Chef Gérald Passedat is the sovereign of his three-Michelin-starred restaurant, “Le Petit Nice.” His grandfather, Germain Passedat purchased Villa Corinthe, and renamed it “Le Petit Nice.” “Le Petit Nice is a long story… a long family story! My grandfather, Germain Passedat, originally from Quercy, bought the “Villa Corinthe” in 1917. He renamed it “Petit Nice” because of its incredible surroundings, it saw a stream of artists, poets, actors and film directors in search of some peace and quiet. In 1954, my father, Jean-Paul, took the reins, all the while singing regularly in a number of opera houses – a passion he inherited from my grandmother, the famous opera singer Lucie Passedat. In fact I owe my first name to the opera Lakmé, by Léo Delibes. When I was 12, my parents took me for lunch with Chef Alain Chapel. It was an emotional shock to my taste buds. The flavor of the lobster swimming in Sauternes (French sweet wine) has remained in my memory. On that day, I realized that I wanted to be a 3-Star Chef.” WG October 2016 -

GÉRALD PASSEDAT - LE PETIT NICE, MARSEILLE

And he worked to make that dream came true!

Besides growing up in the business, he began his culinary training at hotel management school which led him to “Le Coq Hardi” in Bougival, a classic celebrity favorite since 1880 in north central France, famed for its delicious food and for its cellars burrowed into the countryside. He then went to “Le Bristol” and “Le Crillon” both in the city of Paris. He continued on with the opportunity to work in the historically renowned 3-starred “Troisgros.” While I was at Troisgos, I had the opportunity to work with Jean Troisgros and I learned the secrets of roasting and sauce preparations. I also became very passionate about pastry preparation.” He was there for eighteen months before he began working with one of the founders of nouvelle cuisine, Michel Guérard, who he stayed with for a year. “It was a very exciting experience with Chef Michel Guérard, especially with respect to the seasons. I enjoyed each and every part, from the plating to the fragrance of the flavors in the kitchen. He is one of the first French Chefs to have his own beautiful herb garden. I realized that I did not have this wealth of products in Marseille and I developed a special “little kitchen”, vital to the main kitchen.”

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WG MAGAZINE

One must approach this cuisine without any preconceived notions, with a fresh palate, for while one knows the different tastes and textures of meat, one has yet to discover them in the world of fish… Gérald Passedat

LOBES DOURSIN EN TOMATE FILTREE

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GÃ&#x2030;RALD PASSEDAT - LE PETIT NICE, MARSEILLE

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LE LOUP LUCIE PASSEDAT

WG MAGAZINE

A cuisine between land and sea... After sharpening his skills with many paramount culinary experiences, Chef Gérald Passedat returned to work with his father, Jean-Paul, in 1984, and little by little began to take charge of Le Petit Nice. “I was still a bit of a passionate rebel. My grandmother, Lucie the opera singer became the muse of Louis Lumière (who, along with this brother, are the first filmmakers in history). She ardently passed on to my father, and then to me, a deep passion for fine things, a wonderful sense of rhythm and a true love for a job well done. I am under no illusions about how much I love the Mediterranean.” His cuisine is all about his love for Mediterranean food and “a loving respect for what is natural and the simplicity in how it is prepared, to give it that most delicious feeling of being immersed in the Mediterranean Sea. I was looking in the all the wrong places for what was right under my nose; The Mediterranean! The forgotten fish which could be caught right there in the seas in front of me, the sensation of the ocean depths, vegetables ripened in Provence, a few herbs.” It is an all-encompassing approach to cooking Mediterranean food with the abundance of local seafood, sun-ripened vegetables, olive groves, aromatic herbs, and superb wines from the rolling vineyards throughout the region. WG October 2016 -

GÉRALD PASSEDAT - LE PETIT NICE, MARSEILLE

“As season follows season, more than sixtyfive fish from the Mediterranean pass through the kitchens. The daily catch, as fresh as can be, is brought directly from the boats of traditional fishermen and women and cooked straight away. Some fish have been forgotten, others have fallen out of favour: the trick is to find a way to prepare them so that they retain all their lively flavour to bring out their best. The flavours of the Mediterranean Sea, completely different from those of the Atlantic Ocean, are concentrated here in a unique gastronomic experience...”

The restaurant received its first Michelin star in 1977, a second one in 1981, and a third under Chef Gérald Passedat in 2008, one of only twentyseven chefs in France and 117 in the world to enjoy such a distinction. Two years later he was decorated as a Knight, “Chevalier of the Legion of Honor”. We asked Chef Gérald what is his greatest influence in the kitchen… “Absolutely anything Mediterranean! It’s were my culinary voice is; it’s there, every day, before me. I choose to offer my clients a profound experience; to discover the many marine flavors of this place. The Mediterranean has become my marine garden. One of my goals in cuisine is to introduce my customers to the flavors of forgotten fish species. We offer some 75 types of fish all year long, changing with the season. I have a network of fishermen who work exclusively for me and they practice sustainable fishing using traditional techniques that protect the Mediterranean.”

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WG MAGAZINE

DAURADE TANTE NIA

WG October 2016 -

GÉRALD PASSEDAT - LE PETIT NICE, MARSEILLE

LA BOUILLE-ABAISSE

“When you look for the taste of the sea, everything should be as natural as possible: no butter and no cream; after all, our guests should feel as light as our food! These decisive, assertive flavours of the salty sea and the intense fragrances do not always highlight all the work that goes into their preparation. My work is subtle, instinctive and precise...” 42 - WG October 2016

WG MAGAZINE

Chef Gérald’s cuisine is an exquisite dive that leads you slowly down to delicious depths… The Bouillabaisse, Marseille’s emblematic dish is a dish which he created, a divine experience! We asked him to tell us about his culinary philosophy and what inspired this exemplary recipe… Bouille abaisse...the most symbolic gourmet dish of Marseille cuisine: “quand ça bout, tu (a)baisses le feu” (when it boils you lower the heat). The fish is added in three lots (whereas convention requires just two), three diving stages to keep those wonderful sea flavours. First the raw shellfish, like the ones I used to collect in the Calanques when I was a child – eaten with small filets of rainbow wrasse, the “small fry”. Then come the fish from the shallower waters, like anglerfish and weever, which vary with the seasons and with what the Mediterranean brings up, which are plunged into a light saffron bouillon. Finally, we get to the fish from the deep waters, like the large scaled scorpion fish or the sea basscooked whole to retain maximum moistness. A thick rockfish soup, potatoes cooked in the fish stock and a spicy sauce, made with tomatoes, chili and garlic. Each fish plays its own notes, and harmonises with the others in the bouillon, which takes them back to the sea. “Being a good cook is to not only know food at its roots but also to know how to reinvent it.” Adds Chef Passedat, “At Petit Nice, you will taste that a simple boil depressor is a full menu, and that also something like anemone donuts is a dish of extreme delicacy. It’s very difficult to explain this process. I begin by imagining blending the flavor of an ingredient; at first it’s mostly very intellectual, I am creating. Then I put myself in the kitchen with my team. Each recipe takes focus and the time consumed varies. It is not rational but, intuitive.” WG October 2016 -

GÉRALD PASSEDAT - LE PETIT NICE, MARSEILLE

“As season follows season, more than sixty-five fish from the Mediterranean pass through the kitchens. The daily catch, as fresh as can be, is brought directly from the boats of traditional fishermen and women and cooked straight away. Some fish have been forgotten, others have fallen out of favour: the trick is to find a way to prepare them so that they retain all their lively flavour to bring out their best. The flavours of the Mediterranean Sea, completely different from those of the Atlantic Ocean, are concentrated here in a unique gastronomic experience...”

Some of his favorite ingredients to work with are Bottarga roe, mature fishes like wrasse and mullet, crafting dishes with peppers and watermelon, olive oil, and the distinguished Rove Brousse- a white, ancient recipe (known 2,000 years ago!) for cheese, flavoring with the simple bay leaf, and vegetables like samphire, which are green succulents grown near the water. “But the most important ingredient to me is quality. It is essential for a cook to focus on the quality of his plate, quality in everything; especially choice of goods and how they are cooked...I like to use the steam oven and an iron grill/teppanyaki-style of cooking for fish dishes.”

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WG MAGAZINE

HOMARD EN MAUVE ABYSSALE

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GÃ&#x2030;RALD PASSEDAT - LE PETIT NICE, MARSEILLE

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CHRYSALIDE NOUVELLE VERSION

WG MAGAZINE

His cuisine is a delicious dive into the Mediterranean and a culinary tour of the surrounding lands...

We asked him about his book “Flavors from the French Mediterranean” – eighty classic Mediterranean recipes that celebrate fresh produce and an overall healthy lifestyle - and we wanted to know what his inspiration was while writing this book… “Inspiration…in 2013, I published my very first book entitled “Abyss to the Light” it was expressing my culinary research on Petit Nice and my exploration of the Mediterranean Sea, in stages. I formed an instinct kitchen or, an instinct for refinement, while at the same time counteracting between the depths of the abyss of the sea and the arridité (dry land) of the surrounding area. I wanted to make my second book about my work at Mole Passedat, mostly family recipes, a more intimate, more traditional tribute to my Marseille region, accessible to all. With “My Flavors from the French Mediterranean” book I suggest for readers to cook and share my favorite products throughout the seasons. Overlooking the sparkling Mediterranean, fronting the horizon, where all of your senses come alive with the sea; this three-Michelin-starred, historically classy “Le Petit Nice” has a subtly alluring appeal and is serenely welcoming. It’s more of a family home than a hotel or restaurant. It’s a passion. Since 1917, it’s all in the Passedat family passion. WG October 2016 -

REIF OTHMAN - DUBAI

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WG MAGAZINE

REIF OTHMAN EXPERIENCE THE PLAY the chef that put Dubai dining on the San Pellegrino World’s Best Restaurants four years in a row… Chef Reif Othman has had an outstanding culinary career and is currently one of the most sought after chefs, and has gained global recognition and a celebrity status through his culinary genius and expertise. Othman started cooking at a very early age in Singapore. Quickly recognizing a deep-rooted love for food, he found himself always exploring his curiosity in the kitchen throughout his childhood. He secretly studied at the Shatec, a culinary school in Singapore to further broaden his culinary knowledge. Reif recounts his early experiences in the kitchen, “I first started cooking at the age of 14, helping my mom in the kitchen. I would cut and wash vegetables, for lunch or dinner he would make the pastry and do the baking. My first kitchen experience was with my mom, in her food stall, preparing our traditional Javanese cuisine (a mix of Indonesian and Malaysian cuisine).” WG October 2016 -

REIF OTHMAN - DUBAI

KING CRAB AIR CRACKERS WITH LYCHEE ESPUMA

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

With much success at PLAY Restaurant and Lounge, Chef Reif Othman has launched his most intimate creation yet – ‘The Experience.’ The brand new brain child of one of the regions most talented Chefs has unleashed his captivating, and mindblowing culinary experience to Dubai’s elite. Chef Reif Othman, ex Regional Executive Chef of Zuma Restaurants, has really let his enthusiastic creativity and talent be the driving force behind his dynamic culinary concepts, which sees the interesting fusion of flavors and ingredients. WG Magazine had the opportunity to sit down with Reif Othman… It’s interesting to learn how Chef’s find their passion for cooking and where they grew up. Chef Reif Othman tells us how he found his about his culinary journey to become the most sought-after Chef! I’m from Singapore and was brought up in a very small family, and in a low meet each kind of income earners, and my mum used to run an Indonesian food store, a very small store selling to all kinds of people. I think it started from there when I was young, I always follow my mum to the market and from here I started to open up my eyes a little bit.

Then I started with a local chef from Singapore, her As Director of Culinary of Absolute F&B and Chef name is Violet Oon doing Peranakan cuisine, she de Cuisine of PLAY Restaurants Rief Othman has was like a mentor to me in different perspectives, injected his culinary expertise into the innovative she would say ‘Reif, what are you going to do in concept of PLAY by creating a zesty menu, your life, you are a good kid, I see your potential’ introducing an original culinary concept to Dubai: and one day sitting down I realized that what Violet Meditterasian, with a mission to take guests on an said was true, I had the potential, and it gave me the drive to be where I am right now. exceptional gastronomic journey.

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WG MAGAZINE

ROCKYâ&#x20AC;&#x2122;S PUNCH ROLL ROCK SHRIMP MAKI

THE WHOLE LOBSTER

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REIF OTHMAN - DUBAI

MINCED Oâ&#x20AC;&#x2122;TORO IN A LIGHT AND CRISPY RICE CRACKER TOPPING WITH CAVIAR

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YELLOW CRAB HAMACHI ROLL

WG MAGAZINE

Taking you back to 2007 with One Rochester Group in Singapore, you started to gain international recognition – Chef Reif tells us about the experiences and how did this help as a chef today… I would say that everybody in this industry, they want to succeed, so my goal is to be the first Asian guy with a Malay background to be where I am now, and I think the moment I joined One Rochester my aim was to make sure that I send my name out there, that people know about me. So what I did was to get out to the table, speaking with guest, get to know them and whenever they would come back I would ensure that they had an excellent dining experience. Learning from Violet Oon who is not a big name, and all through my career I worked with chefs and none of them are Michelin stars, and they were from hotels, good restaurants – good cooks not chefs and good organizers, wherever I worked I picked all the good things and put it in me and this has led to where I am today. Chef Reif’s culinary creations are without limits, at Play you take his guest on a sensory expedition and gastronomic journey through a perfectly balanced one-of-a-kind cuisine. A concoction of exquisite flavours that fuse East and West - based on techniques, fine ingredients composed of the freshest produce and full of flavors – a perfect balance on a plate…

TUNA TARTAR

I think the knowledge I have and learned is throughout my career, like you said just earlier, you need to just understand the product, the flavour of the originality of the dish where I tasted somewhere on my travels, and I come back and I reinvent it my way to adapt the local taste buds over here in Dubai, that’s how I do it. So it’s a simple magic. WG October 2016 -

REIF OTHMAN - DUBAI

PLAY is a place for the thinkers, the dreamers, the trendsetters and the mavericks, everyone who approaches life in a more playful way...

Chef Reif takes us through his artistically curated culinary vision and his innovative culinary concept Meditterasian at PLAY… BLACK COD FRITTERS

Chef Reif’s culinary philosophy? I would say, my culinary philosophy is what I learnt throughout my experience of being a chef, my travel and also sometimes also I let my lower key chefs to create some dishes, I work with them, and sometimes one brain is not enough if I have the whole team we can create something wonderful, so that’s how I do it.

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It is a gastronomic journey with PLAY which excite all the senses with my Meditterasian concept. When you dine there’s always some ginger, some lemon grass. Some people are doing French restaurants but with Asian influence, and French Asian looks sounds funny, Japanese Asian sounds funny, then I said let’s have a look at the Mediterranean since I’m using a lot of seafood all coming from Europe is on Mediterranean sea and me being Asian plus I am using a lot of Japanese and Asian product, and lets have both Mediterranean and Asian so let’s combine it ‘Meditterasian’, it sounds a bit funny, kinky and question mark, and let people wonder, so what is it combination, come in to Play and you see for yourself, the food speaks where I am coming from.

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PLAYâ&#x20AC;&#x2122;S SPECIAL SPAGHETTI CARBONARA WITH PANCETTA

BLACK VEAL MILANESE

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REIF OTHMAN - DUBAI

PLAY

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SPECIALIZED COCKTAIL BAR

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With a disciplined kitchen and creative inspirations, Chef Reif put Zuma Dubai on the world map, being awarded for four consecutive years the San Pellegrino World’s Best Restaurants – Chef Reif tells us what he felt and his culinary approach to ensure winning the award the next years… First of all I was thrilled, I’m like you, you got to be kidding, and you can’t be true. After I saw the results, it was WOW, this was the biggest achievement for me, not winning a Michelin Star I don’t need that. I don’t need that, I know sometimes is enough to put where Zuma is because after all my hard work and all my dedication to Zuma I think it paid off, somewhere somehow, but it doesn’t mean to get that award I’m done and dusted, No, every year I always said to myself and my team, it doesn’t mean we win once we win it forever, next year guys it will be tougher. So that’s where the discipline comes in, with me being very innovative in different ways within the Zuma concept because whatever I do I have to make sure I get a line approval, I have to believe in this brand and I follow through. My culinary approach… I think the whole game first is all about consistency, that’s the main effective key everywhere and Zuma is not running like a normal restaurant where you have 60 dining, we are talking about hundreds, and for me to have these covers I have to make sure that when I do my dishes in the kitchen I have to make sure that I don’t have to taste every dish, because why I made the recipe to the specifics of what I want and it makes my life easy. That’s why McDonalds, Burger King, KFC works, that philosophy takes me to bring it to Zuma in a different perspective. This is how every time it’s the same, it’s being consistent.

Would we see PLAY on the 2017 San Pellegrino World’s Best Restaurants award list… “I would love to, but I would say I will not go that far yet, because first we are new and second there’s a lot of things that needs to improve, be the service, reservations, drinks, be everything, but I believe that it will be in the charts one day for sure, but 2017 may be too early but if I get it in then I am a specialist and I will be most happy, the most happiest man in the world.” WG October 2016 -

REIF OTHMAN - DUBAI

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Chef Reif Othman has launched his most intimate creation yet – ‘The Experience.’ The brand new brain child of one of the regions most talented Chefs has unleashed his captivating, and mind-blowing culinary experience to Dubai’s elite.

‘The Experience’ Opens its Decadent Doors to Dubai...

The revolutionary concept will take a fresh look on the traditional Chef’s table and will be located in an opulent private space on the 37th floor of the H Hotel, where the eclectic, Nouveau chic interiors compliment the artistic interpretation that Chef Reif has towards his food and his elaborate presentation. The exclusive setting will seat 12 people, and the bespoke menu will be tailor made each night to suit the appetite of his guests, giving them an interactive experience with the Chef and the food; bringing forth an engaging atmosphere, which will result in a one-of-akind dining extravaganza.

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THE EXPERIENCE

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LOUNGE

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see what lies behind Chef Reif ’s MOST intimate & innovative culinary concept... Sourcing the most premium ingredients from all around the globe Reif has concocted a world of its own in ‘The Experience,’ full of culinary ingenuity, flavorful mystery, and magical tastes. Let Reif guide you on an unforgettable journey, through endless delectable dishes, overflowing exceptional entrées and innovative ingredients fused to perfection through his unique cooking style. Guests can book their private culinary journey with Chef Reif at ‘The Experience’ for brunch, lunch, dinner or even after hours!

“The Experience is not your regular Chef’s Table – but more an ultra-luxury version of the ‘all you can eat’ concept,” explains Chef Reif, Head of the Culinary Department at Absolute F&B and Chef Patron of PLAY Restaurant and Lounge. “Stepping into the new space, one feels like they are transcended to someone’s magnificent living room. I will cook and serve every dish myself, treating guests to a completely unique and customized dining experience, unleashing new heights of creativity when it comes to food- dishes that you have never tasted before in Dubai,” he adds. Guests are encouraged to stay after dinner and lounge in the dedicated lounge area, where they can continue to enjoy the day or night. No one will leave empty handed! As guests are exiting, they will be offered a special gift from the chef to remember ‘The Experience’ forever. WG October 2016 -

REIF OTHMAN - DUBAI

Chef Reif’s greatest influences in the kitchen… “My staff, they are my pillars, they mean a lot to me because being a chef and working in the kitchen is not easy, the hours they have, the discipline I give them and it’s not easy. I take them as part of my family. I believe my success is their success – it’s a win win situation, without them I wouldn’t where I am, I would say they are my boss in a different way. I respect them and the respect I have from them, I trust them because even if I am away for a week or so they do everything correctly just like I am here.” Chef Reif’s opinion on the best recipe he has created… Throughout my career I don’t have a dish that has been inspired, to be honest and me personally I don’t create a dish and keep it for long, I like to change things but nonetheless in PLAY I think the 76 hours beef was a hit, it takes time for me to get to the right texture, flavours, taste and I have put a lot of work for this particular dish. Special cooking technique and equipment…

RISOTTO BARREL

At the moment right now we are working with sous vide cooking so we do a lot of long cooking process and at the same time preserve the flavour of the product. This is what we are doing in Play and The Experience. Produce, Creativity or Technique… “First of all before you get into all that, I think discipline has to come in and you have to be passionate with what you are doing, once you have these two then you can go crazy with creativity, flavours with your food, and it all comes down together. For me it just comes naturally.

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COME PLAY AT PLAY, NEW SELECTION OF DISHES

PITA SURPRISE

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PERFECT SHARING DESSERT

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You’re a very successful chef with numerous awards and accolades – Chef Reif tells us what motivates him…

PLAY is not just dining venue... it’s a state of mind, an experience!

No, I still have a long way to go, I just want to be one of the Asian chefs to be known in the world. Sad to say that a lot of country’s and businesses always emphasise on European chefs, there are some good Indian chefs, some good Chinese chefs who are out there who just love to cook but do not have the exposure and some of them wants to do more but stop. There is so many things that a lot of Asian chefs can do and I have my own philosophy and my own target before I die, I have to make sure that my name is out in the market, the first Malay, people remember me, my food, a Muslim guy to be in the map somewhere somehow. That is my drive and motivation that I have. Being a chef is perceived as a glamorous profession, Chef Reif gives his to chefs who are first entering the kitchen… First of all you have to understand the roots of the real culinary, and not just being after school straight away they want to be a chef, being a chef not just because you finished school and open a restaurant, you have to understand the product, where it is coming from, how they grow, how to cook them, it doesn’t mean that with a potato you know how to make mash potato and French fries, no there’s so many things that you can do with potatoes, so this are the little things young chefs forget because now you got the TV chefs, and they want to be one of them but there is nobody to guide them or lead them to that stage where they work, a lot of young chefs are ambitious but I would advise the young chef to explore a lot when they are young, get out from where they are and work hard. BEING LOVED - A CARIBBEAN BLEND DESSERT

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FRANCISCO TORREBLANCA GARCÍA MAESTRO PASTELERO Text Oilda Barreto

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one of the most innovative pastry chefs in the world... The reason why there is patisserie in haute cuisine is partially due to Multi-Award Winning Chocolatier and Pastry Chef Paco Torreblanca. He studied under Jean Millet who is the man behind the evolution of the pastry and dessert ecosphere. Says Torreblanca, “The pastry mention of “Millet” is a name, a reference and a meeting place. It is famous for all gourmets who come to Paris to stock up on pastries.”

HUEVO DE ORO PHOTO © XAVI MOYÁ

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Born in Villena in the province of Alicante, Spain, Chef Paco’s grandparents were bakers and his dad was politically imprisoned during the Spanish Civil War during which he became friends with Jean Millet. Paco spent time in Paris as a twelve year old young man with the prominent chef, when he realized what his lifetime talent would be. His father arranged for his son to stay in Paris and study with their family friend, recognized as the Master Artisan Pastry Chef. “I always say that becoming a pastry chef was an accident, because my father sending me to Paris and working at Patisserie Jean Millet made me love this profession. I always followed the hand of the master, Jean Millet. I took his advice, discipline and constant work ethic. It is thanks to him why I’m in this profession.”

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PASIÓN PHOTO ©JUAN CARLOS

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LUNA PHOTO Â©JUAN CARLOS

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Desserts should be what they once were, a grand finale to a wonderful meal... Paco’s stay in Paris ultimately lasted for 13 years. It was where he discovered his culinary knack and a world of creative possibilities. The life changing experience made him realize how imperative it was to have a meticulous flavor palette as well as detailed presentation in the pastry kitchen. Thus, the birth of the culinary concept, Haute patisserie cuisine. At the age of 24 he returned to Alicante with his wife Chelo. In 1978 they opened his patisserie in the town of Elda, a beautifully landscaped yet bustling city known for its natural beauty. They set high expectations for their new business thus, needed to have a name to reflect their enthusiasm. A Japanese friend proposed the name “Totel”, a word which translates as “the light of something new”. So in the light of something new, he created various flavors of chocolate. He was fascinated by the possibilities of blending cocoa with different spices from all over the world and using ingredients like extra virgin olive oil to replace cocoa butter, hence crafting smoother than smooth chocolates.

METAMORFOSIS DE CHOCOLATE PHOTO ©JUAN CARLOS

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HOJA DE NAVIDAD PHOTO Â©JUAN CARLOS

Passion for sweets one unique experience... WG October 2016 -

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“The culinary art transcends the delight of flavors and becomes to art to the view “ Ephemeral sculptures are born to die in our mouth. Which are expressed through the texture of sugar, candy color to the light, the relief of saffron or forms acquires the cream on the plate. Chocolate becomes the most beautiful stone, chiseled and sculpted, becomes a magnificent sculpture that will form part of the matter of those who were fortunate enough to merge with it. The sublime twice. As if in a dream we could savor the torso of the Venus de Milo. “

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Torreblanca’s search for balance was not only in flavor but also in the textures of the different elements involved, with combinations of soft, spongy, crisp and others, to surprise and stimulate the palate – we asked Chef Torreblanca how he forms this balance of ingredients on a plate… “To achieve balance and be able to create, we must know the products provided through the study of each. This pursuit of knowledge and the role they have in each recipe, like how they meld together and behave, is how we reach the balance of fats and sugars.”

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PRIMAVERA Y LUNA PHOTO Â©JUAN CARLOS

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Torreblanca has revolutionized pastry by using his imagination and focusing on the purity of flavors... Chef Torreblanca is always creating…His latest endeavor is to reduce the sugar content in his creations, just a touch of sweetness - a creator of culinary ideology- he can convey the aromas of flavor and savory elements. “Today we have different types of sugars, which allow me to balance any recipe with minimal sugar while respecting the flavors of each recipe. Some new trends, while respecting the flavors of desserts are, at the same time, lowering the level of fats and sugars while defining more of each component.”

PHOTO ©JUAN CARLOS FRANCES

“In fashioning a dessert it is essential to know the basics; studying and researching the ingredients and seeing their individual behaviors. My favorite combination of flavors can be chocolate with any spice. I have created many recipes but my chocolate cake, and saffron steamed apples have given me much gratification.” WG October 2016 -

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Torreblanca was the creator of the grand wedding cake and desserts for the royal wedding of the Prince and Princess of Asturias – now the King and Queen of Spain... 78 - WG October 2016

In 2004, he was appointed to create the wedding cake and desserts for the royal wedding of the Prince and Princess of Asturias in northern Spain– now the king and queen of Spain… “I was pleased that they called me to make the cake for their wedding, it was a challenge because the wedding had kings from other countries, princes, ministers, and presidents ... I think without a doubt, it has been the most important event for us. Though, we have also made desserts for Pope Ratzinger and other great personalities. In 2006, he opened his first store outside of Elda in a partnership which didn’t work out. The arrangement lasted two years. Chef Torreblanca preferred to focus his energies on opening his own stores around Spain. The first was opened in December of 2008 in Alicante. He then propagated to other cities- and added a vast workshop in Monóvar. In addition to products for the general public, he also offers products specifically for catering.

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DAMA BLANCA PHOTO ©XAVI MOYÁ

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“With different types of sugars, it allow me the balance of any recipe with minimal sugar and respecting the most flavour of each recipe. My favourite combination of flavors can be chocolate with any spice.”

Paco Torreblanca

“My motivation? It is my job itself, it’s extraordinary to me. I am passionate about it. I would encourage creative young people to become a pastry chef, because it is a magnificent profession full of creativity. Currently, my day to day work is at the Pastry School Torreblanca and also focusing on the opening of the first Torreblanca School in Beijing, I am sure it will bring me even greater satisfaction.” He is the author of six books, two of which, “Paco Torreblanca” and “Paco Torreblanca 2”, were awarded “Best Pastry Book of the World” by the Gourmand World Cookbook Awards in 2003 and 2006. Torreblanca also offers his expertise as a consultant, giving classes, workshops, and presentations throughout the world. Torreblanca is a member of the International Association Relais Dessert, and has received numerous accolades during his career of over 30 years from the Best Master Artisan Pastry in Spain 1988, Best Pastry Chef of Europe 1990, the Gold Medal at Maicop 1979 and 1981, the Gold Medal at Alimentaria, Barcelona 1980 to receiving the Doctor Honoris Causa of University Miguel Hernández of Elche in Beaux Arts 2013. Chef Torreblanca has also been an active speaker at worldwide gastronomical conferences like Gastronomika San Sebastián, Starchefs International New York City, Madrid Fusión, Lo Mejor de la Gastronomía, Mistura Perú, Relais Dessert International, and others…

PHOTO ©J.PRESENCIA

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RAINER BECKER

RAINER BECKER PASSION FOR JAPANESE CUISINE Growing up in Germany, young chef Rainer Beckerâ&#x20AC;&#x2122;s uncompromising attention to detail and unstoppable enthusiasm were quickly to become the driving force of his career. This disciplined and committed young chef built the skill foundations of his craft in some of Germanyâ&#x20AC;&#x2122;s most prestigious kitchens, including Goethehaus in Bensberg, Koenigshop in Munich and culminating as Chef de Cuisine in the Hyatt Regency Hotel in Cologne, where he remained for three years. His true vocation however was yet to be recognized and his love for Japanese food and culture was shortly to change the direction of his career for good. In 1992, his destiny took a dramatic change as he was promoted to Executive Chef of the Park Hyatt Sydney where he spent 2 hugely successful years. His work was recognized and applauded by both the media and within the Industry, awarding him Executive Caterer of the Year. In 1994, Rainer Becker took a position as Executive Chef in the Park Hyatt Tokyo, where he launched all five restaurants and remained for six years. Japan fascinated Becker and he quickly immersed himself in its culture, exploring the skill, history and traditions of Japanese culinary art, from its origin, to its present style. He identified with the demand for excellence and respectful discipline that defines Japanese cuisine, from street food through to Kaiseki. Throughout these six years, the formations of an idea that would become his global vision were formed.

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PHOTO Â© DAVID GRIFFEN

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RAINER BECKER

ZUMA LONDON

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ZUMA NEW YORK

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The challenge of London and a return to Europe beckoned and in 2002, Becker’s vision became reality and ZUMA London was born. Introducing a modern elegant and sophisticated cuisine philosophy, this informal Japanese dining was inspired by ‘Izakaya’, a makeup of three different components: the main kitchen - offering a selection of contemporary dishes, the Sushi Bar with dedicated sushi chefs, and the Robata Grill (a concept that originates from the cooking style of northern Japanese fishermen). The essential components of ZUMA, is in its surroundings that are inspired by the 4 elements of Earth, Fire, Water and Air. ZUMA London instantly became popular, the demand was so high that two years later, still restless, and Becker decided to develop a second brand & introduced Roka & Shochu Lounge. In 2013, Becker moved away from Japanese cuisine and culture for the first time in over a decade. He introduced Oblix, a dual dining experience on the 32nd floor of The Shard – Europe’s tallest building, offering Oblix restaurant, and Oblix bar and lounge. The menus showcase the best of British and European produce from the kitchen’s spit roast, charcoal grill and wood-fired ovens. The dishes are served in both the restaurant and the lounge, delivered in the Becker signature style of upscale, sophisticated, urban dining. Rainer Becker’s cuisine has gathered great respect and recognition throughout the world, yet his energy and imagination are relentless. In addition to his successful destination restaurants located in London, both Zuma and Roka continue to grow internationally.

ZUMA NEW YORK ROBATA

An essential component of ZUMA, in its surroundings that are inspired by the 4 elements of Earth, Fire, Water and Air...

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RAINER BECKER

WG Magazine catches up with Rainer Becker… It’s interesting to learn how Chef’s find their passion for cooking and where they grew up. Chef Rainer Becker tells how he found his way into the culinary field to become the most sought-after and influential in Chef in the world! I always wanted to cook. I used to come home from school and do my homework as my mum cooked dinner so I’m not sure if that was a driving force or impacted my choice but as long as I can remember I enjoyed and wanted to cook. My father however decided it wasn’t much of a career so in a bid to dissuade me he sent me to his friend’s restaurant to work pot wash one summer, in a desperate attempt to put me off. Instead I came back more fired up than before. From that moment, he supported me. From there my education was pretty traditional. I studied at college and started working in classic and Michelin starred restaurants learning as much as I could. Chef Rainer tells us about his philosophical approach and obsessive passion with Japanese cuisine and inspiration behind the informal Japanese dining style made up of different components – Izakaya… Japanese food culture is the purest food culture in the world. My first

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experience in Japan was on a chef’s trip but it wasn’t until I lived there that I began to understand Japanese food. I arrived in Tokyo working for the Hyatt as Executive chef overseeing their five different restaurants. It was my first time living in Japan and although I was aware of the cuisine, the ingredients etc. it was a completely different experience living and cooking there. Every day I ate Japanese food (well every meal apart from breakfast) and I just immersed myself in the whole food culture from street food yakatori to the more traditional kaiseki. I remember being in charge of the Japanese restaurants in the Hotel and it did take a bit of time getting the trust of the chefs there but I persevered and learnt techniques from them. The consistent exposure gave me a different understanding too. For example I never really understood tofu and then one day I went to a tofu restaurant with some trepidation, it was one of the best dining experiences of my life. It was during that time that the whole idea of Zuma was born really. I wanted to bring Japanese food to a non-Japanese audience. I knew that not everyone was lucky enough to spend the time in Japan to fully understand the subtlety of texture and flavor as well as the complexity of the traditions. So Zuma was born in my head. I wanted to offer a modern Japanese cuisine with bolder flavours and more freedom, one that was still authentic but not traditional.

RIB EYE STEAK WITH WAFU SAUCE AND GARLIC CRISPS PHOTO ©JOHN CAREY

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SLICED YELLOWTAIL WITH GREEN CHILLI RELISH, PONZU AND PICKLED GARLIC PHOTO Â©JOHN CAREY

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Zuma is a complete dining experience, each element holds equal importance serving the same purpose and complementing the taste and flavors with a contemporary twist. Chef Rainer tells us about Zuma’s culinary approach and the success behind the Zuma concept… As mentioned earlier, the idea is to bring authentic Japanese cuisine that is not traditional. The easy mix of Izakaya was the perfect backdrop. At Zuma the atmosphere is informal and fun, where you can enjoy dining with friends. The design and environment are sophisticated and elegant. The restaurant has three kitchens two of which are on display, so there is the main kitchen and then the sushi counter where guests can watch the chefs or the robata counter when the activity of the grill is in full swing. Our plates and serving crockery are all individually designed and we have at least one bar, in NY we have two and a lounge area so guests can choose the vibe in which they wish to dine.

Becker’s dedication to sake, he serves 40 different varieties, including his own Biwa no Choju, brewed exclusively for Zuma from the waters of Lake Biwa in the Shiga prefecture... based on the 4 elements of Earth, Fire, Water and Air and draws on the art that’s present in the beauty of nature. Zuma also features a bar and lounge in each restaurant which gives an additional energy to the main dining room. The general atmosphere achieved by all the components combined is very relaxed. Every Zuma restaurant is completely different to any other and although there’s a familiarity, they all have a different energy, each with its own design element expressing the feel of the different locations.

With NY, for example, we wanted to ramp it up a bit so it’s quite bold in design using iron and metal and glass in a stronger way, we also have brunch on Sundays and a large space for private dining. The Zuma concept… I am not sure what the The private dining rooms offer exclusive locations magical component is. I have to confess that when for both business and social dinning events – I opened Zuma in London in 2002 I had no idea there’s almost 3600 sq ft of PDR’s. Also, it’s more or plan to open a second. Hong Kong came about urban and quite a large site yet the layout still on the back of customer demand and that has very allows for privacy and it still feels like Zuma. There much been the mantra of our growth. We have is also a separate lounge and dining area upstairs really followed the demands of our customers in separate to the restaurant and bar downstairs. choosing locations. We have a very international When I opened London it was only ever to open customer base so it’s not uncommon that our guests one restaurant. I knew exactly the menu I would visit more than one restaurant regularly. All of introduce and how I wanted the restaurant to look the components that combine to create Zuma are and feel and even the designer I wanted to work equally important and if there was one key element with. It was a one off. But then as Zuma became to the success it would be detail detail detail. At popular and the demand to open in different cities Zuma I worked closely with the designer Noriyoshi arose, I decided to keep the same Zuma style Muramatsu on the design to create a particular feel but embrace the energy of each location. I never and energy - a ‘Zuma style’. The interior there is wanted it to feel like a chain. WG October 2016 -

RAINER BECKER

Rainer Becker’s passion for Japanese cuisine with his informal Japanese dining style – Izakaya makes ZUMA a complete dining experience. Oblix, a dual dining experience delivered in the Becker signature style, charcoal grills and wood fired ovens are the heart and soul of the Oblix kitchen – a cuisine full of flavors with an impeccable balance – Chef Rainer tells us how he brings this balanced experience on a plate… I was immediately struck by the architecture of The Shard and the power of its simplicity. It was the first London building that really reminded me of New York style views. Originally we discussed opening a Zuma there but I have never opened two in the same city. Also I didn’t feel would fit the same, so with the food, drinks and ambiance I wanted a different direction and with the location it naturally evolved to become more of a destination bar and kitchen. I feel that Oblix offers guests a refined urban dining experience, thanks to the stunning cuisine and incredible views. The open kitchen is another recognisable feature of the restaurant, that showcases the the wood fired oven, charcoal grill and rotisserie that all lie at the heart of Oblix. We try to serve food that I would love to eat – celebrating seasonality and matched as always with a great wine list. We are the only restaurant that takes the whole floor, I just couldn’t make my mind up what view to choose, as each side of the building offers a unique perspective of London so I took both. There is Oblix restaurant on one side, and more casual dining and Oblix bar on the other to really make the most of the view and ensure that we can offer a variety of experiences for different kinds of guests.

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Chef Rainer’s culinary partnership with Arjun Waney, which was a realization of Zuma, and a success worldwide… The story of how I met Arjun is quite bizarre. I had a vision of Zuma and he had a dream of opening a Japanese restaurant and by a weird twist of fate – through an introduction by our hairdresser - we met. The synergy, the commitment to a joint goal was formed immediately and I would have to say has never changed since. Together we have taken risks, knowing that it could all disappear overnight. We have celebrated success and laughed at the crazy mixture of luck and ingenuity that has manifested along the way. Such is the restaurant industry. No one has the answer, no one has the secret formula – what works in one place could be a disaster in another. Our mutual drive, our perseverance and our focus have been the core of the relationship. Each location has its own set of challenges so every single restaurant has been a journey and every opening a huge achievement for us. They are all so unique and all connected to their location whilst still remaining Zuma. For example, Miami is located right on the water allowing people to arrive by boat, Bangkok has an external terrace in a kind of tropical garden with water features. Rome is located in the historical part of the city and has captured some of those ancient vistas of Rome with an interior to compliment this. New York of course is bold and strong to give a feeling of the city a feeling of permanence. Watching the components come together leading up to opening delivers the personal experience.

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SLICED SEARED TUNA WITH CHILLI DAIKON AND PONZU SAUCE PHOTO Â©JOHN CAREY

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Chef Rainer’s greatest influences in the kitchen… “I have obviously explained the whole connection with Japan, but Australia too played a part. Before working in Japan I was located in Sydney and the easy going friendly Australian approach to dining and socialising with friends, the barbecues and just the enjoyment of food left a lasting impact. It was a direct contrast to the Michelin starred restaurants of my youth in Germany. I have always carried that approach combined with other influences of course.” In your opinion, what is the best recipe you have ever created? What inspired this recipe and why? It is too, too difficult to choose. Some of the dishes like Tuna Tataki and Barley Miso Chicken are so popular they have been on the menu since day one. Personally I also love the simplicity of sea bass with truffle, for some reason that dish was almost easy to create, in comparison to others where you have to push to the point of madness to get what you are looking for. . I had the flavor in my head, the texture the whole dish was in my head – and then when I put it together it was a natural flow it came together so quickly. Another I love for its sheer simplicity is the robata grilled chicken wings – a simple addition of salt at the table to suit the dinner’s preference and the combination of chicken wings and robata grill is prefect.to master and have given up on and why?

ED SQUID WITH GREEN CHILLI AND LIME PHOTO ©JOHN CAREY

Produce, Creativity or Technique…

All three are important, sometimes when creating a dish it can come in an instant and other times you kind of drive yourself to a point of madness but it gets there in the end. The creative process is important but not something I am conscious of, its Special cooking equipment… “I have a set of just who I am. Produce is essential and to produce Japanese knives that I have collected over the the best end result possible, technique is everything. years and I love to cook with them. It’s the weight From the differing height rotation of controlling the distribution and feel as well as the precision that cooking and heat on the robata to the preparation make them so enjoyable to work with.” and slicing of the sashimi. WG October 2016 -

RAINER BECKER

The world’s most influential chef and successful restaurateur with numerous awards and accolades - Chef Rainer tells us what motivates him… The team. I work with some incredibly talented committed professionals that are where I get my enjoyment now, from my team. You have to keep motivated. My personal challenges have evolved and now my role is to keep that team motivated and driven. With each restaurant come different challenges (as mentioned) but also a desire to improve on the past. A drive to make every new restaurant better than the last. That’s where you maintain the freshness so that each opening is like a first and why I only open one Zuma per city. The consistency is important; actually it is essential as is consistently improving. It’s a kind of restless perfectionism. Motivation comes form never stopping, always in search of the need to improve.

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Chef Rainer gives his take on chefs first entering the kitchen… “I think the one thing I have learnt and chefs of my generation also know – that it is ok to follow your own direction and you should cook what your heart wants to cook, you should cook the food you believe in however never underestimate the importance of learning. It is those core values, those traditional practices that are the foundations of your success. You have to put the hours in and you have to give yourself time to learn and time to understand ingredients. That knowledge gives the stepping stones to future success. It is a profession and should be respected as such. The glamour, well its only glamorous to the viewer, the reality is very different but it is still the best job in the world and it will reward you if you give your heart and soul.

DESSERT PLATTER PHOTO ©JOHN CAREY

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HEART IBIZA

HEART 2016 One Unique Experience Heart Ibiza takes a big step forward... A unique experience that creates an experience that´s unique... PHOTO ©HEART IBIZA

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HEART IBIZA

Heart Ibiza is the result of a ten year friendship, sharing ideas between Ferràn and Albert Adrià and Guy Laliberté (founder of Cirque du Soleil). Their common passion for food, music and art has led – in collaboration with the owners of Casino of Ibiza – to this great project. Heart has been born as a lab created to explore the boundaries between these three art forms. “We have worked with all our heart to be able to create a unique experience that will make each night at HEART a party, not only for people who visit us but also for ourselves. And feeling happy is the best way to make our customers happy.” Albert Adrià & Ferràn Adrià “Heart is a laboratory of experiences and art” Guy Laliberté

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ALBERT ADRIÀ, FERRAN ADRIÀ AND GUY LALIBERTÉ

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HEART IBIZA

the space... This multidisciplinary space opened its doors on May 27 with Sven Väth and Wolfang Haffner Trio. The project restates for the second year the creative collision, exploring the boundaries between the worlds of gastronomy, art and leisure. A project that is a dream come true for Ferran and Albert Adrià, Guy Laliberté (founder of Crique du Soleil) and the owners of Ibiza Gran Hotel. Located besides the Casino de Ibiza, at the center of the marina’s golden mile and the wonderful views of Dalt Vila. HEART is the perfect blend of elegance and originality. 2016 Live Dinner Experience divides in different acts and an unforgettable experience. Guest were welcomed and were made to feel special from the first moment. The HEART team waiting them to welcome them and guide them to this curated experience. The first beats… the evening starts on the terrace, exquisite aperitifs while they decide what dishes and wines they want to taste later. Accompanying this moment, small delicate bites inspired in the best never imagined Street Food Market, together with the wonderful views of Dalt Vila, makes this a magical moment.

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Feels HEART in all its splendour… The experience moves inside, where the increscendo performances paired with the best gastronomy, guest are carried to a world of fantasy, amusement and surprise while artists continues to bring life to the evening. Sweet moment… Desserts arrive. Dinner is running out, but the fun continues for hours. Intensity start to rise and Heart Ibiza prepares us for what will come next. Live Art… An exciting time, full of stunning moves and performances that leads guest to a climax of the night at Heart Ibiza. Dance! Everyone continues enjoying the night with the beat of music, a unique bottle service offer and an ambiance no one can dream to complete an unforgettable experience. It is the 2nd of October and the curtains come down to 129 nights of a unique experience at Heart Ibiza! Living each moment that is created, making of each night a special one and happiness shared around…

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Rafa Zafra

Born in Alcalá de Guadaira (Sevilla), Rafael started his culinary career at a tender age of 16 at restaurant Posada de Alcalá. While in culinary school, Rafael worked in some of the best restaurants in Europe, the two Michelin start restaurant Tristan in Mallorca, Badajoz’s one Michelin star restaurant Aldebarán, in San Sebastain at the three Michelin star restaurant Arzak, one Michelin star restaurants in Italy – Arnolofo and La Antica Trattoria, La Terraza del Casino the two Michelin star restaurant in Madrid, Tragabuches in Ronda and Calima the two Michelin star restaurant in Marbella. In 2005, Rafael discovered the Adrià universe when he started working at the Hacienda Benazuza, elBullihotel, later in 2007 he became the head chef and maintained the two Michelin stars until its closure in 2011. Later in 2011, Rafael took on the role as gastronomy advisor for the Oasis hotels in Spain and Cancun, Mexico.

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In 2015, Rafael was back in Spain and became the Executive Chef at Heart Ibiza, in winter of the same year he opened Estimar in Barcelona. WG Magazine catches up with Rafael Zafra in Ibiza… It’s interesting to learn how Chef’s find their passion for cooking and where they grew up. Rafael Zafra tells us how he found your way into the culinary field to become one of the most sought-after chefs… Truth is that since I was I child I knew what I wanted. I loved to eat and that my parents would take me out to restaurants. I think that had something to do with te fact that my life ended up being all about gastronomy. I always say: my mum taught me to love cooking since a child, and Ferran and Albert taught me how to understand it. I think a chef must be born with some kind of sensitivity towards cuisine, although it is true that it must be done day after day, work hard and study a lot, travel, think about it, and it’s definitely true that the more you dedicate to your profession, better you become. WG October 2016 -

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Rafael tells us about the experience which helped him to be a chef… A part from being lucky enough to know since I was a child what I wanted, It is important to work with the best ones. To have the need of waking up in the morning knowing you will learn something new from your boss or your colleague. That’s something one never must lose in life. And of course the team is fundamental. Only having a great team one can achieve the proper recognition at work. Heart Ibiza’s worldly culinary that electrifies ones taste buds with its small bites inspired by the street food market and the dinner takes one on a journey of creative cuisine – tell us about the terrace and the creative dinner, and how does all this come together... This year we have unified both experiences (last year he had a street food at the terrace and the dining room experience) in one unique experience, so that our guests can experience both ambiances. Our guests try approximately 8 to 10 snacks with unique flavors in our relaxed ambiance of our beautiful terrace, while choosing or receiving advice by our waiters and sommeliers about the main courses and wine they will have later on. After approximately 1 hour upstairs, they are escorted to the Main dining room, where the guest is then overwhelmed by the magic of the performances of Cirque du Soleil while enjoying the second part of their dining of experience.

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Rafael shares his culinary philosophy and describe his cuisine… A part from creativity, which is one of the characteristics that is connected to my way of living; my philosophy is nothing else than work and consistency. In this world, no one gives anything for free, and sometimes being a chef can be hard. Only with sacrifice and passion for the job, one can achieve the goals set. It is important to find happiness and not success. It’s only being happy while doing what one likes, that the successes follow.

Rafael take us through the process he goes through creating a new dish and his inspirations behind his creations… “I guess is through curiosity on doing something new it’s something innate. I’ve learned that being creative one can have more fun. It’s important to surround oneself by creative people, because through team work one can create better and more. Any person could create a dish, what not everybody has is the knowledge if something is good or not. Creativity is latent in most of the people, and in major degree that what they think. When talking about creativity and innovation, both the emotional and the no rational are as important as the intellectual and the rational.

It’s indeed a long path and one must be very patient, but on my opinion, patience and perseverance is It’s important to break frontiers, and most of the the virtue that chefs must have. times, some of the best ideas or dishes happen when you are not consciously thinking about it. WG October 2016 -

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Rafael tells us which ingredients inspires him and his favourite ingredients... I feel passionate about all what is from my homeland and the Mediterranean: olive oil, tomato, all the products from the sea really are fundamental, and it’s a real pleasure, as a chef, to be able to cook seafood. In fact, my restaurant in Barcelona, ESTIMAR, is a tribute to the Mediterranean and the passion for the seafood products. Rafael adds “As essential ingredient, I’d say olive oil, whereas my fetish ingredient is the red prawn from Roses.” How do you stay on top of the new cooking trends? And as new trend, I am really interested on what the fusion cuisines bring to us. The ingredients brought from Japan, Peru, and Mexico… Magic products that certainly deserve a chef’s attention nowadays

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Rafael’s greatest highlight in the kitchen… As one of my greatest highlights, I think it was when in 2007 I became head chef of Hacienda Benazuza, being 26 years old, and I kept both stars until 2011. Also achieving the best hotel breakfast in the world and the best hotel kitchen in Europe. After so long, receiving a call from Albert and Ferran to be part of the project Heart, it was an honor. And of course it’s a big achievement to make reality one of the dreams of any chef, to open its own restaurant, Estimar. But you can’t achieve any of these without a team. I value the leadership skill that one chef must have, they need to manage a large team of people and motivate them to have them pushing for the same.

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To manage a team is not easy, and a person cannot do everything by itself. You need a group of collaborators that understand what you are asking them and the vision that one has. That’s when the projects stop being a dream, and become reality. Working alongside the world’s best chefs Albert and Ferran Adrià at Heart Ibiza – Rafael tells us about this experience… Without a doubt, it’s an honor to work with them. Not just because all what they’ve contributed to gastronomy, but because they both know how to take the best of anyone working with them, and somehow have a contagious spirit that makes the team become a family. To be able to work with your idols is something unique and I know I am very lucky for this. WG October 2016 -

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OpenLab Fascinated by the interaction between visual and musical elements from the beginning of his enthralling and variegated career, Robert Miles found the perfect home for his OpenLab concept at HEART Ibiza this summer for 18 weeks. Featuring visual art, live shows from top electronic artists both guests and DJs from the station, OpenLab at HEART Ibiza was a stimulation, inspired on multiple levels of human perception. By bringing together what could once have been considered disparate concepts into a trailblazing fusion of night entertainment, this new and exciting night transformed the club experience into something new and mesmerising, a synesthetic experience like no other. Both OpenLab and HEART Ibiza blends aural and visual dimensions into a marriage of music and art. More than a radio station, OpenLab was also a community, platform, and social space that intermingles alternative, indie, and electronica – music with art, culture, design, and innovation. Taking into consideration both the planet’s and body’s natural biorhythms, it speaks to the future, anticipating it into the present, taking a look at the world of tomorrow to inform today. A mere glance at OpenLab reveals the broad range of the project, a focus where striking visuals speak to the innermost areas of the mind and soul. Art, photography, architecture, design, ecology, and body & mind appear in images that are not only beautiful but also inspire a sense of wonder and contemplation.

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Goran Krstanovic

a good nose for wine

After 22 years of experience in gastronomy, Goran Krstanovic decided to take his passion to the next level and starting a new direction. His sommelier title in 2006 opened new doors to the best restaurants in the world. The last years he dedicated myself to the highest level of gastronomy in Ibiza, putting all his wine knowledge into practice and making new contacts in the wine industry and the world of gastronomy in Ibiza and on the mainland. Recognized as one of the island’s foremost experts and his passion for wine, Goran decided to follow this wonderful challenge, offering great quality wines of small national and international wine makers, focusing on wines with character, diversity and biodynamics, great champagnes and sparkling wines - unknown on the ibicencian market. It is all about wineries, which are not yet represented on the island but very successful in other countries. At the same time he merchandises excellent names of the international winemakers to very competitive prices and discover a new world of excellent wines. WG Magazine catches up with Sommelier Goran Krstanovic...

WG Magazine: Take us through your training and tell us how it has helped you as a sommelier today... Goran Krstanovic: With my first approach to wine at Hospiz, I registered myself into a wine course just after finishing that winter season. Once finished my wine studies in Austria, I started visiting different cellars and producers that made me fall in love with wine. I think the best way to become a good sommelier, as in any profession, is to love what you do and try to experience and discover new wines as much as possible. WG Magazine: Working alongside culinary legends and the world’s best chefs, live art that blends uniquely with touch and taste - Take us through the experience at HEART IBIZA... Goran Krstanovic: Heart Ibiza is a unique place in Ibiza and I can proudly say a place like no other. A unique experience with fresh taste of food, drinks, cocktails and of course wine, all framed within the best and more spectacular performances. Every day is different and special. WG Magazine: With each night being a special night at HEART IBIZA and while guest enjoying their aperitif on the terrace - how do you go about helping guest to pair their wine with food?

Goran Krstanovic: Sometimes is complicated to WG Magazine: Training your palate, your sense find the perfect wine for each client: there are so of smell and sense of memory… how did you find many things going on at Heart and as a guest you don’t want to miss a thing, which means that you your way to become a Sommelier? might pay less attention on choosing the wine. This Goran Krstanovic: Fifteen years ago I was working is my second season, and we’ve discovered how in the Austrian mountains in a famous place call to guide our customers through the dinner with Hospiz and there I started to get my first contact different options between cocktails and wine. At the with excellent wines and some simple tasting with end of the night, we see all of them happy, which the sommeliers of the restaurant. is our main goal.

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WG Magazine: How is the art of food and wine WG Magazine: How much of a skill is it to properly pairing evolving? How are things being pushed pair food and wine? Can anyone learn to do it forward in that department? expertly, or do you need a natural flair? Goran Krstanovic: It has definitely changed a lot in Goran Krstanovic: I think anybody can do it as the past years. Now guests have more information long as there is genuine passion for wine and at their disposal, go out more often and are willing hospitality. That drives you to learn more and more to risk and try new wines, whereas before they and understand and read the guest, to know which would maybe stick on a classic Rioja and wouldn’t wine they would enjoy the most depending the food leave the comfort zone of the wines they’d know already. they are eating. WG Magazine: How important is it to properly pair food and wine? Can it make or break a meal?

WG Magazine: In your opinion which are the best wines and wineries in the world?

Goran Krstanovic: Absolutely. Although guests are more and more informed about wine and specifically about what they like or not, so in that aspect they might just have an idea if they’d like white or red, dry or fruity, and you just have to guide them until the final choice.

Goran Krstanovic: There are so many that it would be hard to pick one, however and in my opinion, France is one of the best countries on wine producing. WG Magazine: What does it take to be a Master Sommelier? Goran Krstanovic: A lot of passion.

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Cirque du Soleil’s mission is to invoke the imagination, provoke the senses and evoke the emotions of people around the world... From a group of 20 street performers at its beginnings in 1984, Cirque du Soleil is a major Québec-based organization providing high-quality artistic entertainment. The company has close to 4,000 employees, including 1,300 artists from more than 50 different countries, bringing wonder and delight to more than 155 million spectators in more than 300 cities in over forty countries on six continents. It all started in Baie-Saint-Paul, a small town near Québec City in Canada. There, in the early eighties, a band of colourful characters roamed the streets, striding on stilts, juggling, dancing, breathing fire, and playing music. They were Les Échassiers de Baie-Saint-Paul (the Baie-Saint- Paul Stiltwalkers), a street theatre group founded by Gilles Ste-Croix. Already, the townsfolk were impressed and intrigued by the young performers – including Guy Laliberté who founded Cirque du Soleil. The troupe went on to found Le Club des talons hauts (the High Heels Club), and then, in 1982, organized La Fête foraine de Baie-Saint-Paul, a cultural event in which street performers from all over met to exchange ideas and enliven the streets of the town for a few days. La Fête foraine was repeated in 1983 and 1984. Le Club des talons hauts attracted notice, and Guy Laliberté, Gilles Ste-Croix and their cronies began to cherish a crazy dream: to create a Québec circus and take the troupe travelling around the world. In 1984, Québec City was celebrating the 450th anniversary of Canada’s discovery by Jacques Cartier, and they needed a show that would carry the festivities out across the province. Guy Laliberté presented a proposal for a show called Cirque du Soleil (Circus of the Sun), and succeeded in convincing the organizers. And Cirque du Soleil hasn’t stopped since!

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Born in Argentina, Rafaela started the hospitality school at the age of 18, studies that he was complementing with some stages in different well known restaurants in Buenos Aires. In 2000, she flew to Sevilla in order to do a stint at elBulliHotel, Hacienda Benazuza, where she met Rafael Zafra that hired her to his brigade.

Rafaela Ferraris

a beauty of flavors...

Two years later she moved to Mexico as a sous chef, for the opening of Hotel Oasis Sens, Benazuza restaurant in Cancun. After the opening she moved back to Buenos Aires, where she opened a small patisserie with a simple offer but with maximum quality. Two years later she was offered the position of Pastry chef at Heart and she didn’t think twice. Heart Ibiza 2016 is her second season on Albert’s team. Winter 2015, Rafela joined Albert at the 50 days pop up at Café Royal in London. WG Magazine catches up with Pasty Chef Rafaela Ferraris... WG Magazine: Tells us about her journey to becoming a pastry chef and what inspired you… Rafaela Ferraris: I always knew that gastronomy was my passion. I started studying at the cooking school when I was 18, in Argentina. When I had the first pastry class, and I saw the attention to detail and perfection the teacher was working with, it made me realize that was the path I had to pursue. Eventually there was a book that made me fall in love completely with pastry, which was “Los postres de El Bulli”, and that’s how Albert ended up being my guide in this profession.

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WG Magazine: Your combination of ingredients using different techniques – tells us about her favorite flavor combinations. Rafaela Ferraris: As per favorite flavor combinations, I’m a classic type: chocolate combined with something citrus as passion fruit or raspberry, or something as simple as vanilla, which is simple as can be, I however think it’s one of the most profound flavors given to us by nature. WG Magazine: Tell us about the types of dessert and the Sweet Moments at Heart Ibiza. Rafaela Ferraris: Desserts are the perfect closing for the guest’s feast of the senses at the Heart One Dinner Experience. It has a vast variety of sweet bites that are presented in a very funny and festive way and they all come up at the same time for all the guests, which is our way of sharing the adrenaline given by sweet and experiencing the grand finale of the party. We have a frozen cheesecake sandwich, a chocolates cage that goes through the dining room, apples infused in tequila, a beautiful girl that goes from one table to another giving giant popcorns, etc. All thought to surprise the guests, to make them enjoy and have fun. WG Magazine: If you weren’t a pastry chef what do you think you’d be doing? Rafaela Ferraris: I can’t see myself doing anything else. It’s said that the perfect job is the one you do that doesn’t feel like working, and I think that’s my case. That’s why I couldn’t see myself doing anything else. WG October 2016 -

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WG Magazine: Who would be your ideal celebrity to prepare a dessert for? Rafaela Ferraris: To anyone that could get my passion through pastry. I cook in order to keep that moment of satisfaction on the eyes of the guest. Doesn’t matter who it is. What matters is to get that moment that for me is magical. WG Magazine: What is the next trend you see emerging with desserts? Rafaela Ferraris: It’s already any years that people is becoming more conscious about healthy food. And it’s surprising how quick this trend it’s extending. I think that in the upcoming years it’s a trend that years that will keep increasing. WG Magazine: Do you have any special baking techniques or equipment you particular enjoy using? Rafaela Ferraris: Not related to baking, but spherification is a technique that, even if it’s not new anymore, I really think is one of the most fascinating techniques ever invented. WG Magazine: What tips could you give readers that are interested in becoming a pastry chef and breaking into the industry? Rafaela Ferraris: First of all they have to feel the passion for what they do, as it is a very hard profession and full of sacrifices. Once they know that they want to have a career in industry, they only have to absorb as much as they can, learn from anybody, from the chef, the sous chef. They don’t have to stop to know the recipe and how something is cooked, but they must understand the physic and chemical procedures the food goes through, and they must enjoy the feeling of making people happy through food.

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BOOGIE IN WONDERLAND HEART took a step back in time, New York in the late 70s and early 80s. Where Music, Fashion and Art all coiled on the dancefloor. “BOOGIE IN WONDERLAND” was a cocktail of the live shows, the perfect fashion catwalks, live curated artworks, breathtaking ariel performance, incredible video technology and of course great disco music from the 80s Madonna, Prince and from the lower east side NYC. FASHION. ART. MUSIC under a 70s Influence Studio54 meets Andy Warhol NY Loft Party.

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DAVID GILL - HEART IBIZA

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David Gill

sweet by nature...

Born in Vic, Barcelona, Spain, David interest for gastronomy started at a young age in 2004 at the age of 14, working weekends at the neighborhood restaurants. Two years later his career in haute cuisine began with working at the restaurant of the prize winning Catalan chef Nandu Jubany. Working at Petit Comitè’s relaxed cozy atmosphere and contemporary high cuisine presentations, David learnt how to balance the selection of traditional Catalan cuisine, dishes in which one could taste the best seasonal produce based on the lifelong recipes that have been forgotten In 2012, David joined the world’s best pastry chef - Albert Adrià, David started at Tickets, and in time he took Albert by surprise with his constant concerns and aim to learn more. Four years later David took charge of the pastry section of all the 5 restaurants of Albert in Barcelona. David also helped in developing Albert’s nougat line “Natura by Albert Adrià”, the pastry concept at Heart Ibiza and the pop up earlier this year in London “50 days by Albert Adrià”. At this young age David had already put his mark in the world of pastry world, performances in Italy at Le Calandre, Padova with Massimiliano Alajmo, with Michel Bras and at Mugaritz with Andoni Luis Aduriz. WG October 2016 -

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David is currently helping with the Albert and the Enigma team to develop a new concept for the pastry section which is to be opened shortly this year. WG Magazine catches up with Pasty Chef David Gill… WG Magazine: In your opinion, what is the best recipe you ever created? What inspired the recipe? David Gill: I wouldn’t be able to pick just one recipe we’ve created, and I used “we” as it’s always a team work - led by Albert from the front - recipes are created and constantly modified, therefore to stick with only one is very difficult. We work and test new dishes every day. The most special moment is when from one day to another, we come up with new techniques or ways of eating desserts. WG Magazine: Could you share the process you go through to creating a new dessert? David Gill: The process of creating a dessert can either start from a product, which normally is in season and with which you would like to enhance its flavor, or with a concept, an idea, to which you start working with, and you work to give it shape, combining flavors, in order to achieve what we are looking for. WG Magazine: Would you like to share any special pairings of your desserts and pastries with beverages? David Gill: Albert always says about pairing pastries with very cold horchatas (a traditional beverage made out of almonds or other ingredients and served cold).

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WG Magazine: Tell us your experience working with Albert Adrià the world’s best pastry chef? David Gill: There are still times that I look at Albert and I don’t believe it that I am working with Albert Adrià. For me it is the best example of passion for pastry that I’ve never seen. Albert knows exactly what he wants, where he wants to get and how to make it happen. Working with him and his team is the best that could have happen to me. I am proud to be part of this brilliant team.

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WG Magazine: How do you bring about a balance of sweet, salty, crunchy and tangy on a plate? David Gill: It always has to be a balance of all the textures and acids in the mouth. It is always says that is not about combinations, but about the dose as Albert would say. WG Magazine: Any tips for the many home cooks who are not beginners but nowhere near professional ability, what advice would you give to take our baking to the next level?

David Gill: “Respect themselves as any other chef. The most important ingredient to be a chef or a pastry chef, is to feel it. Everything else you learn. If that’s a path you want to pursue and follow, then be willing to work in different kitchens and work different stages to gather the most knowledge, and aim to be the best…” WG October 2016 -

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the acid sundays... What everyone kept talking about. This unique residency set delivering the ultimate evening of expression and psychedelic sounds. Headed by Acid Pauli â&#x20AC;&#x201C; the club-orientated live set of German producer Martin Gretschmann â&#x20AC;&#x201C; producing an advanced DJ performance, incorporating not only techno and house but a wide variety of music across genres beyond dance music. Calling out to the misfits and troublemakers, Acid Sundays was a source of inspiration for creative minds alike for an evening of madness with an eclectic selection of live bands and DJs.

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DUANE KELLER

Duane Keller With his long history offering exceptional cuisine in the finest of dining establishments, deserves the respect and renown he has garnered throughout the United States and Canada. A native of Saskatchewan, Keller has trained under the world’s finest European chefs in Canada, including Gerald Ehler of Calgary, who initiated Keller’s creative approach - that of incorporating the style and cooking techniques of old world cuisine into that which is new. Keller adds “I let the food speak for itself; I don’t overwork it but put little twists on things, like my smoked salmon cheesecake.” With over 25 years’ experience with fine hotels and restaurants along the East Coast and Canada, Keller enjoys widening his repertory working with indigenous ingredients as four seasons generate four different styles of food throughout the year. A recipient of the James Beard Foundation Certificate in 2001, Keller was invited to be a guest chef, winning numerous awards over the years, has reflected in his ever-expanding inventiveness and inspirational accomplishments - the DiRona Award, Sarasota, Florida; the Gold Spoon Award at the Four Star Delta Bow Valley Inn, Calgary; the Red Seal Award at Emerald Park, Vancouver; the Wine Spectator Award; the C.C.A. Chef of the Year Award; and the Florida Top 100 Award, to name just a few. Washingtonian Magazine has named Keller as one of the top chefs in the area with their “Top 100,” “Top 50,” and “Best Brunches”;

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OAK CHARRED SOUS VIDE ELYSIAN FIELDS LAMB RACK

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In addition to the respect received from fellow colleagues and food critics, Keller celebrates his passion by sharing with others through charitable work: he has created heart-healthy menus for the American Heart Association, fed the homeless and disadvantaged in Sarasota as well as Hurricane Katrina relief, and cooked for the Pentagon during Uncle Richard’s Canadian farm. Each summer I’d rescue operations of 9/11. take a greyhound bus from Hershey, Pennsylvania WG magazine catches up with Chef Duane Keller… to Saskatoon, Saskatchewan. This annual bus trek It’s interesting to learn how Chef’s find their passion took four days, one way, and it gave me a lot of for cooking and where they grew up. Chef Keller time to think about who I was and what I wanted to tells us how he found his way into the culinary field be. I always arrived each summer with a suitcase full of Hershey’s Chocolate for my many cousins. A to become the most sought-after Chef! work day on the farm was from 5am to 10pm and My Family is originally from Canada where we hard work it was. I’m thankful for this experience as are farmers, hockey players and good citizens. My it set me up for success. Father played in The NHL’s Original 6 for Montreal and The New York Rangers. He was also the first I worked in my first professional kitchen at the player in the AHL to have a contract. Hershey, PA age of 15 and here’s how... My Mother had MS was a terrific Hospitality town to grow up in. From (Multiple Sclerosis) and could not drive so I had to an early age I was always helping my parents, who drive myself to hockey practice and hockey games. both were excellent cooks, in our home kitchen. I rolled through a stop sign one time and was given We cooked all the time… Both types (Polish and a ticket. I learned to respect the police at this early Russian) of Borscht were prepared, many variations age, My Father made sure of it and said I needed to of Pierogis, Yorkshire pudding with standing rib get a job to pay the fine. Alfred’s Victorian’s owner roasts, sausages and home grown produce were was originally from Northern Italy, he was our “next staples for us. I had my first garden when I was door” neighbour and is still there after 4 decades 10 and grew most of all our family’s needs. My providing terrific Continental Cuisine in a beautiful work ethic was also instilled at an early age on my Victorian Mansion. I started in the pot washing station and moved my way up over the years to the end of the line finishing plates for The Chef. On really busy night’s Alfred, the Owner, would slip us a $10 bill. That was a lot of money back then. 40 years later I’m still working side by side with my staff teaching them techniques and mentoring them to be professionals and good citizens.

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Chef Keller’s culinary creations is without limits, incorporating a style and cooking techniques of the old world cuisine into that which is new, based on technique, fine ingredients composed of the freshest, locally sourced and seasonal which are full of flavors… I believe “Less is More”. Since most of my restaurants here in the DC Metro have been high volume seafood concepts I do rely on The Chesapeake Bay and my great relationships with the fishermen. You know the “window” of cooking seafood is very small so not to overcook or undercook it. I only order what seafood I need for the day so to ensure the highest quality. My dishes are simple so to compliment the fish not to “overdo it”.

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TUNA TARTARE AND CEVICHE CONES

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PASTRAMI CURED LOCH DUARTE SALMON

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HORSERADISH CRUSTED COD ON LOBSTER MASHED POTATOES

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ASSORTED HAND ROLLS CHESAPEAKE BAY SOFT SHELL CRAB & SPICY TUNA

Chef Keller describes his culinary philosophy… I simply “under-promise and over-deliver” through writing and executing seasonal Mid Atlantic Menus. I only source and utilize local products and then keep preparations simple so not to lose the nutritional value, the ingredient’s integrity and most of all my guests by intimidating them. I find seasonal menus, changing 4 times a year, are a way to educate my guests. We “Wow” our guests with the freshest seafood on the East Coast.

Taking you back 40 years ago when you started working at Alfred’s Victorian Restaurant, working your way up to an Executive Chef at the Hyatt Regency, Moon Bay, The Hamilton Crowne Plaza – Chef Keller tells us about the experience… I must give credit to our Family’s “Hockey DNA”. In fact … My Father Ralph just got inducted in The Hockey Hall of Fame this year. As a Chef I’ve just been a creative player/coach in this “contact sport” we call the kitchen. A needed sense of urgency, “keeping your head on a swivel”, a good listener, excellent communication skills, great stamina and a good sense of humor are all traits both in hockey and in the kitchen. When you’re providing high quality, local cuisine to 1,000 guests a day it can be gruelling. Oh and don’t forget to be humble. WG October 2016 -

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CHEF KELLER SHAKES ANN VENEMAN’S HAND, U.S. SECRETARY OF AGRICULTURE BEFORE JULIA CHILD MAKES IT THROUGH THE RECEIVING LINE PRIOR TO HER 90TH BIRTHDAY CELEBRATION.

In 2002, Keller helped Julia Child celebrate her 90th birthday with dazzling gastronomic creations...

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This was a huge event for me and the DC Metro Team. We were 20 very good Chefs collaborating on a 9 course wine dinner for Julia’s 90th Birthday. This was a very exciting time when Julia’s whole kitchen, every utensil, pot and pan was moved down from Cambridge, MA to The Smithsonian here in Washington, DC. There are many milestones in my career such as cooking at The James Beard House or Raising Millions of dollars for The Smilezone Kids through cooking and donating my time, but cooking for Julia was really special. I watched her as I grew up. Her and Graham Kerr, The galloping gourmet were great influences for me early on. Meeting her that evening and taking care of one hundred and twenty guests was truly an unforgettable culinary honor.

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JULIA CHILDâ&#x20AC;&#x2122;S 90TH BIRTHDAY CELEBRATION

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Chef Keller’s greatest influences in the kitchen… As I was working my way through Western Canada in the 80’s, I had the great opportunity to work with many excellent Chef’s in fine Hotels and to be part of The World Expo in Vancouver, BC where we cooked for many of The Elite. After The World Expo I headed to South Florida for a decade working with some of the best Restaurateurs opening numerous F&B concepts. Now I’m influencing others by mentoring and “giving back” to my Team, teaching “visiting Stages” from all over the World and raising money for any of my 5 charities I’m involved in.

PAN SEARED “DAY BOAT” SCALLOPS ON A CRISP POTATO PLANK WITH CREAMED CORN

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LOCAL RICOTTA CHEESECAKE WITH MACERATED LOCAL BERRIES

Chef Keller’s opinion on the best recipe he has created… That’s a tough question as all my food is my own recipe now. I started developing my own style and recipes in the early 90’s. As the Chef of The Ashby Inn in Paris, VA. I branded my cuisine as “Inn Cuisine” as I grew most of my produce, hunted morels, local quail and local venison. So many recipes I could mention but I believe my Smoked Salmon Cheesecake, a savoury cheesecake, has been loved by so many in a la carte setting, catering setting and even mailing whole cheesecakes around North America. If I travel, I usually show up with one and get the same reaction now for 27 years… “Wow” Produce, Creativity or Technique… “This is an excellent question. At Moon Bay we did 1,000 covers a day with very high quality, sustainable seafood. All three elements were equally important to obtaining a great review in The Washington Post and daily guest satisfaction. Without one or the other the menu would not be as enticing or the food as great. So all are equally important.”

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BRAISED ELYSIAN FIELDS LAMB SHANK

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Braised Elysian Fields Lamb on Mashed Fingerlings with Sautéed Spinach & Natural Pan Juices Braised Lamb Ingredients: 6 fresh Elysian Fields Fore Shanks, 18 ounce each 4 Ounces Herb Oil ( recipe below ) 2 Large Carrots, Scrubbed & Large Diced ½ Head Celery, Washed & Large Diced 1 Large Spanish Onion, Large Diced 2 Qts. Fresh Lamb or Chicken Stock 1 Qt. Good Pinot Noir or Red Wine 12 Thyme Sprigs, whole

Herb Oil: Three Ounces Olive Oil 6 Each Cloves of Garlic 1 TBSP Fresh Cracked Black Pepper 2 TBSP Tarragon 2 TBSP Fresh Rosemary 2 TBSP Dijon Mustard Place all ingredients in a blender on high for 10 Seconds.

Lamb Procedure & Plating Instructions: Rub the lamb shanks with the herb oil a day in advance and refrigerate. The day of braising the lamb cut all vegetables large diced. In a 12 Qt. braising or roasting pan over medium high heat sear all sides of the shank until obtaining a rich brown color. Remove shank and let rest. Add vegetables to the hot pan and saute until tender. Deglaze the pan with the wine. Scrape the bottom of the pan to get all the flavor from the fond. Add the stock and the thyme. Place seared shanks back into the pan, cover and braise for approximately 120 minutes at 325 degrees or until lamb is very tender and almost falling off the bone. Remove shanks and keep warm. Strain stock and reduce by 70%. Season with salt and pepper and finish pan juices with 3 TBSP butter. These are your pan juices.

Mashed Fingerlings: 24 each Fingerling Potatoes, scrubbed 4 Ounces AA unsalted Butter 2 Ounces Heavy Cream, scalded 3 TBSP chopped parsley Salt & Pepper to Taste

For plating place 4 ounces of mashed fingerlings on bottom of plate. Place sautéed spinach on potatoes and balance shank, bone straight up, finish plate with pan juices and rosemary garnish.

Steam or boil potatoes until fork tender and gently mash with remaining ingredients Sautéed Spinach: 2 Pounds Destemmed, Triple Washed Spinach 3 TBSP AA Unsalted Butter 1 TBSP Chopped Garlic Salt & Pepper to Taste In a large pot over medium heat add Butter and Garlic first. Saute for 2 minutes. Add spinach and stir occasionally until spinach wilts. Approximately 2 minutes. Season with Salt and Pepper.

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BAKED CHESAPEAKE OYSTERS 3 WAYS â&#x20AC;&#x201C; A CASINO, A TRUFFLED MASHED POTATO CRUST AND A WILD MUSHROOM DUXCELLE WITH HERB CRUST

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SESAME CRUSTED RARE SEARED TUNA

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Chef Keller tells us about his ingredient obsession – what inspires him, his favourite ingredients he likes working with and ingredients which he hasn’t given up on… Currently I’m in my Fall R&D and meeting with my protein, produce and seafood purveyors here in the Mid Atlantic. I try to keep my ingredients within 50 miles of me and we always provide certified humane, antibiotic free, hormone free proteins and follow the Monterey Bay Sustainable Seafood Guide. I’m currently working on recipes that involve Chesapeake Ray or Cownose Rays. I like working with local Chesapeake Bay Seafood like Blue Crab, Oysters, Bluefish,

LOCAL FARM VEGETABLE GAZPACHO AS A BRUNCH STARTER

Striped Bass, summer or winter Flounder or Cibola Farms Bison, Elysian Fields Lamb, Jurgielewicz Ducks, Roseda Farms Beef and local seasonal produce from many of the USA’s Mid-Atlantic Region. The beauty of being a Chef is the ability to provide many different products through the Arts and Science of Culinary. Since our daily features and my 4 seasonal menus a year give us lots of opportunity to be creative my ingredients mostly are well received. But I did try to turn my guests on to shad roe this past spring and no one seemed to “bite”. What an amazing delicacy it is though and I haven’t given up… I’ll eat it up. WG October 2016 -

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Chef Keller’s special cooking techniques and equipment… “Bruno Goussault eats at Walkers Grille quite often so I must say Sous Vide. Bruno developed Sous Vide in 1971. On any given menu you’ll find numerous cooking techniques and as my kitchen shows we are well equipped with modern technology and Old World Techniques as well.” A successful chef and restaurateur with numerous awards and accolades – Chef Keller tells us what motivates him… “My Guests, My Staff and My Followers”. Not in any type of order but I still ask my staff to understand and live “we are only as good as the last plates we put out and our

LEMON RICOTTA CAKE WITH CANDIED ROSE PETALS

Guests expect a very high standard from us”. I figure I’m halfway through my career so I better keep my eye on the ball every shift, every day. This past summer I wrote 90 Chef/ Hospitality Tips for my 7,364 followers on… Being a chef is perceived as a glamorous profession, Chef Keller gives his take on chefs who are first entering the field today… “As Chefs we create with our hands. It’s a Craft. My advice is to research and read a lot, stay focused on every plate you are sending out to your guests. Keep your head down and work hard. Treat your staff well and keep teaching them. “Give feedback 10X an hour with a 70% Praise Ratio”… always finding them doing something right. Never stop getting better at what you love to do. Our Craft and Our Staff.”

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ASSORTED MINI DESSERTS OFFERED AFTER BRUNCH

CARAMELIZED BANANA ON COCONUT CUSTARD WITH DARK RUM TOFFEE

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EMMANUEL RENAUT - MEGÈVE, FRENCH ALPS

EMMANUEL RENAUT The Heights of Delight The ski village of Megève in the French Alps could have come straight from a picture postcard. In this winter version of Saint Tropez, the demands of the holidaymakers are as sophisticated as the village is idyllic. “You have to offer the people something special in Megève,” says the three Michelin star chef Emmanuel Renaut. This is something he does to “par excellence” at his restaurant Flocons de Sel (salt flakes) – with cuisine that is full of imaginative, colourful and timeless products and a delicious blend of flavours. Before being able to transport his guests to the heights of delight, Emmanuel Renaut needed to acquire the necessary tools. During his training in Paris, the “capital of taste”, the Picardie-born chef learned the secrets and tricks of gourmet cuisine. In 1989, his first step after completing his apprenticeship led him to the legendary restaurant Les Ambassadeurs in the even more legendary Hôtel de Crillon in Paris, where he was employed as premier commis and demi chef de partie. Subsequently, he spent seven years with Marc Veyrat at the Auberge de l’Eridan, interrupted only by a brief guest appearance in Cordes with Yves Thuriès, the “master of sweets”. After a stay in London at Claridge’s, he finally followed his heart and moved back to France to the village of Megève in the French Alps.

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PHOTO Â©JEFF NALIN

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EMMANUEL RENAUT - MEGÈVE, FRENCH ALPS

TRUFFE ET NOISETTE, JARDIN D’HIVER PHOTO ©FRANCIS HAMMOND

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CHEVREUIL

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“His cuisine is full of fragrance, and yet delicate at the same time. It is akin to the mountains: gentle waves, followed, in a divine twist, by infinite peaks” Here, a 19th century farmhouse was to become the young chef’s new creative playground. In December 1998, together with his wife Kristine, he opened his restaurant Flocons de Sel in the historic premises and immediately set about making the gourmet world sit up and take notice. After word of his abilities transcended the Mont Blanc massif, in 2001, he received his first Michelin star. Five years later a second star followed. Holder of the prestigious “Meilleur Ouvrier de France” (Best Craftsmen of France) and “Compagnon du Tour de France” (Companion of the Tour de France) titles, Emmanuel Renaut has been awarded his third star in the renowned Michelin Guide.

FLOCONS DE SEL PHOTO ©FRANCIS HAMMOND

In 2010, Emmanuel moved his restaurant to a chalet that occupies a perfect mountainside position, in which, with his wife, he also opened a small hotel. Would the gourmets support the move? They did! And what’s more, without complaint. Gourmets from all over the world are only too pleased to pay a visit to this restaurant, which now has a place at the worldwide summit of culinary experiences. After all, who would willingly give up the chance of enjoying Emmanuel Renaut’s cuisine? A cuisine that has not only mastered working with flavours but which also succeeds perfectly in putting the “terroir” – the geographical characteristics of the region – onto the plate. WG October 2016 -

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“I want to offer a technical cuisine in which the technical elements disappear to make way for emotion. You’ll find the men and women who enhance our mountain landscapes behind every product.”

Emmanuel Renaut

With an intimate atmosphere at Flocons de Sel, elegance down to the finest detail, the art of authentic mountain life honed to perfection: our gastronomic restaurant located at the heights of Megève offers diners a unique setting for romantic dinners for two, relaxed lunches among friends or enjoyable family meals. CHEVREUIL RÔTI, COMPOTE DE CHOU ROUGE ET MYRTILLES PHOTO ©FRANCIS HAMMOND

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The exceptional natural surroundings that provide the establishment with such an outstanding backdrop, its atmosphere, the style of cuisine, the creativity of its chef, and the quality of its service are all ingredients that have earned this singular restaurant its three Michelin stars3 étoiles Michelin. Chef Emmanuel Renaut creates cuisine with an equal measurement of subtlety and inventiveness, which can be enjoyed accompanied by the perfect pairing from the many vintages proposed on our wine list. The quality of the produce, the masterful cooking techniques and the association of different textures is all brought together with delicate seasoning in a hearty celebration of the most essential part of the dish: the product.

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POLENTA

AGNEAU DE LAIT RÔTI, PÂTE AUX CÉRÉALES ET ORIGAN PHOTO ©FRANCIS HAMMOND

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EMMANUEL RENAUT - MEGÈVE, FRENCH ALPS

CHATAIGNE DE MER, CAFÉ CRÈME PHOTO ©FRANCIS HAMMOND

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FRAISES DES BOIS, FAISSELLE DE MEGÈVE ET POUSSES DE SAPIN PHOTO ©FRANCIS HAMMOND

WG MAGAZINE

Emmanuel Renaut creates his own brand of cuisine: generous, lively, colourful, appealing and modern... In search of the best products, Emmanuel meets with his suppliers, for example fishermen from Lugrin or the neighbouring beef farmers, he visits cheese makers in Beaufortin and meets master bakers, beekeepers and vintners from Valais. He does all this to achieve the perfect result – little works of art such as mille feuille with hay and chestnut cream, and dried beef. Or Topinambur with artichoke consommé, cloves and truffles. Nevertheless, his love of experimentation has its limits. “Molecular cuisine uses many questionable ingredients. I prefer to keep my distance from using such powders and mixtures. Even if they sometimes taste good, eaten often they are not good for one’s health.” This region is very close to Emmanuel Renaut’s heart, which is why he is committed to promoting and preserving its singular culinary heritage.

TARTE AU CHOCOLAT FUMÉ, MERINGUE ET GLACE PARFUM BOIS PHOTO ©FRANCIS HAMMOND

A selection of his recipes can, incidentally, be found in his cookery book, “Mountain and the Chef”. In addition to 52 seasonal dishes, the reader is given a fascinating glimpse into the world of Emmanuel Renaut. Gourmets are probably seldom as close to the stars as they are in Megève, the tiny village in the French Alps. On the one hand because there cannot be many restaurants of this class to be found at a higher altitude; and on the other hand because of the class of Emmanuel himself, who works magic on his guests with his excellent, authentic cuisine. WG October 2016 -

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UMBERTO BOMBANA - HONG KONG

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UMBERTO BOMBANA

the king of white truffles

Chef Umberto Bombana delights the palates of the world’s finest gourmet. A native of Bergamo in Northern Italy, he was trained at Centro di Formazione Alberghiera and apprenticed under acclaimed chef Ezio Santin at Antica Osteria del Ponte, now a Michelin-starred restaurant outside Milan. Chef Bombana’s talent and skills soon took him around the world. In 1983, he joined the famous Rex II Ristorante in Los Angeles, where he was lauded for his simple yet refined regional cooking. The restaurant, owned by Mauro Vincenti, is a regular venue for post-Oscar parties. Adding to his foundation were stints in the kitchen with other top chefs such as Gianfranco Vissani, Michel Rostang and Pinuccio Alia. Recognized for culinary creations, Chef Bombana reached an unprecedented level of prestige when he was awarded the Best Italian Chef in Asia by the Italian Culinary Institute for Foreigners (ICIF) in 2002 and then Worldwide Ambassador of the White Truffle in 2006 by the Piedmontese Regional Enoteca Cavour in Italy. There is a reason why three Michelin-starred Bombana Umberto is called “The King of Truffle.” And now is the season to experience the king holding court with his masterful ingredient. Bombana’s monumental reputation has been built on conjuring the most alluring gourmet dishes using the highly sought after and rare white truffle. WG October 2016 -

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This winter, the maestro continues to explore the boundless possibility of the delicacy with passion and creativity, presenting a selection of new creations that intensely distills the truffle fragrance and flavor. They include dishes such as Porcini Mushroom and Lobster Salad, Alba White Truffle; Confit Organic Egg, Chanterelle Mushroom, Romanesco Broccoli and Alba White Truffle; Fassone Veal TenderloinConfit Salsify, Mushroom, Aromatic Cheese and Alba White Truffle and White Truffle GelatoChantilly, Nougat and Crisp Chestnuts. 8½ OTTO E MEZZO

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Each dish is true to Bombana’s Italian roots with great respect to the delicacy, as well as offering distinctive texture and flavor. Savor the delectable luxury in Porcini Mushroom and Lobster Salad, Alba White Truffle which exudes an irresistible charm only found through a Michelin-starred Chef’s delicate touch. Another simple yet refined white truffle sensation is Confit Organic Egg, Chanterelle Mushroom, Romanesco Broccoli and Alba White Truffle, with slices of the desirable fungus dressing the plate in style and abundance. The richness of flavor from Fassone Veal Tenderloin- Confit Salsify, Mushroom, Aromatic Cheese and Alba White Truffle leaves a lasting impression to the palates. The deluxe white truffle journey ends with a sweet twist with the exquisite White Truffle GelatoChantilly, Nougat and Crisp Chestnuts.

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FASSONE VEAL TENDERLOIN- CONFIT SALSIFY, MUSHROOM, AROMATIC CHEESE AND ALBA WHITE TRUFFLE

“To make a good dish, you have to use not only technique, but also heart and passion to bring out the best of the ingredients.” Umberto Bombana

Hailed as the “Best Italian Chef in Asia”, Chef Umberto Bombana delights the palates of the world’s finest gourmet with his contemporary, sophisticated and inventive culinary creations. In 2012, his empire extended to China as he opened 8½ Otto e Mezzo BOMBANA Shanghai and in 2013, Opera BOMBANA was unveiled in Beijing. In 2015, 8½ Otto e Mezzo BOMBANA Galaxy Macau was launched marking a new milestone offering a more defined and unique interpretation of great Italian food to the region. 8½ Otto e Mezzo BOMBANA is the first and only three Michelin-starred Italian restaurant outside Italy. For five consecutive years since 2011, it has retained this prestigious accolade. Opened in 2010, 8½ Otto e Mezzo BOMBANA has been recognized as one of the best Italian restaurants worldwide by not only the Michelin Guide, but also World’s 50 Best Restaurants, Italian Cuisine Worldwide Awards and many more. WG October 2016 -

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JANINE BOOTH & JEFF NCINNIS - NEW YORK

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Janine Booth &

Jeff McInnis Root & Bone

Traditional Rural American Fare and Country Comforts...

PHOTO Â©ROOT & BONE

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FRIED CHICKEN AND GRILLED ROMAINE SALAD

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The discovery of these many new flavors and cuisines inspired Janine to begin cooking classes at a young age... Known for being completely untraditional, the East Village pays tribute to the timeless recipes and traditions of rural America, with the opening of Root & Bone restaurant and The Little Root Market, both in Alphabet City. From Chefs Jeff McInnis and Janine Booth, Root & Bone is a neighborhood restaurant, while The Little Root Market offers takeaway options from lunch through late night – both take diners on a culinary journey back in time, a journey that echoes the warmth and hospitality of years ago. Both “Top Chef” alum, Jeff from season five, Janine from season 11, the pair first met while working together at gigi in Miami. Originally from Niceville, FL, Jeff spent ample time on his grandparents’ farm in Alabama where farm to table was truly a lifestyle, sourcing everything they needed from their own backyard. From pickling to frying, to making preserves and jam from scratch, Jeff grew up with a fishing pole in hand, in a family that truly lived off the land. Born and raised on a different south coast on the other side of the globe, Janine was enamored by the multi-cultural society she grew up in within Australia, and after an eight-month sabbatical traveling through Europe and Southeast Asia, landed in Miami where she attended culinary school before accepting the position at gigi. The duo next landed at Yardbird Southern Table & Bar in Miami, where both Jeff and the restaurant received several James Beard nominations during his tenure as Executive Chef. Janine then went on to work at Khong River House in Miami, which also received a James Beard nod while she worked in the kitchen as Sous Chef.

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JANINE BOOTH & JEFF NCINNIS - NEW YORK

Jeffrey McInnis was born to either fish or cook, and to this day, he would gladly do either... The pair relocated to NYC and have designed a menu that consists of soul nurturing, conscientiously sourced, farm-fresh ingredients that are seasonal and locally sourced. “Mostly Roots, Bread Service, Salads, Bigger Plates, Sides and Bucket of Bird” comprise the different sections of the menu. Smaller starter bites that are root-based fall under the “Mostly Roots” category and include dishes like Grilled Sweet Corn Cob…Husk n All; Back to Your Roots with roasted rainbow roots, honey parsnip puree, pickled raisins, toasted seeds and puffed Carolina rice; and Drunken Deviled Eggs, with pickled roots and sunflower sprouts. “Bread Service” includes Jeff’s Grandma Daisy’s legendary Angel Biscuits, served with honey roasted chicken jus, fresh thyme and toasted benne seed-sea salt; and Fried Chicken & Waffle Sandwich - fried chicken topped with whiskey maple syrup, pickled green tomato and watercress, all stuffed into a cheddar cheese waffle. “Bucket of Bird,” the star of the menu, features Jeff and Janine’s take on the classic comfort dish, served with a spiked Tabasco honey dipping sauce. The bucket comes with four, eight or 12 pieces, and an option for a cheddar cheese waffle and whiskey maple syrup. “Bigger Plates” include favorites like Braised Short Rib “Meat Loaf” with parsnip root whip, tomato ketchup jam and charred spring onion; and Australian Rack of Lamb with roasted roots, horseradish crusted sweet potato and leek gratin, carrot barbeque sauce and watercress. A selection of salads and sides are also available, including the Southern Caprese with fried pimento cheese, grilled peaches, pickled green tomato, toy box heirlooms, sticky molasses and basil.

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SHRIMP & GRITS WITH COUNTRY HAM, CAROLINA SHRIMP, PICKLED RAMPS AND SMOKED TOMATOES

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CRISPY FRIED BUCKET OF BIRD

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The dessert program at Root & Bone turns out classic American dishes including Key Lime Pie, Banana Cream Pie, Mississippi Mud Pie, Coconut Layer Cake and more, as well as a daily selection of rotating homemade ice creams, soft serve, cookies and treats. Cocktails are seasonal and include the Blackberry Saddle, with Death’s Door gin, yellow chartreuse, blackberries, horseradish, lime and thyme; and The Twisted Mustache, with ginger infused Russels 10 yr bourbon, Swedish punsch, citrus and candied ginger, amongst others. The craft beer menu, available on tap, rotates while the wine program highlights a unique blend of mostly American, Australian and European wines. A vast array of bourbon, whiskey and rye rounds out the offerings, showcasing local and southern brands. The menu at The Little Root Market features a variety of daily entrée specials, salads, sandwiches and sides, as well as the “Bucket of Bird,” all available for takeout from lunchtime through late night. Sandwich favorites include the Avenue B ‘Tarred and Feathered’ with signature fried chicken tossed in Tabasco honey sauce with herbs, bacon, lettuce, tomato, pickles and buttermilk ranch on a potato roll; and the Roots & Ricotta with honey roasted carrots and parsnips, house made ricotta, melted tomatoes, toasted nuts n’ seeds and collard green pesto on country bread. Customers can also purchase sweets to go, including a selection of pies & cakes (available by the slice or pie/cake), ice cream, soft serve, cookies, candy and more. Catering is available for parties and events of any size. WG October 2016 -

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Root & Bone is a neighborhood restaurant celebrating Southern fare and country comforts, a roots revival of timeless Southern recipes & traditions...

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Root & Bone was designed by Chef Janine Booth in partnership with Jeffâ&#x20AC;&#x2122;s brother and sister-in-law, Johnny and Natalia McInnis of SAI Designs. The 45-seat interior of Root & Bone and The Little Root Market are comprised of three separate areas, featuring white brick and subway tile throughout. Pickled wood from repurposed NYC scaffolding brings a local element into the aesthetic. Vintage school chairs and bar stools make up most of the seating options throughout the space, while a sixperson chefs counter anchors the main dining space. The open kitchen and cozy atmosphere allows diners to intimately watch the kitchen staff in action as they churn out award-winning comfort fare. Playing into the name of the restaurant, the bar tap handles and check presenters are actual animal bones, while the refurbished main door is repurposed from an old dentist office. Oldfashioned whiskey bottles serve as lamps hanging over the four-seat bar whose faĂ§ade is a reclaimed door that was found within the restaurant walls during construction.

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ROOT & BONE BISCUIT

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KOJI KAGAWA

As a child growing up in a small Japanese city of Takamatsu, Koji Kagawa ate out more in a week than many kids do in a year. Thanks to his mother’s busy schedule as a realtor and later a banker, she rarely had the time or the energy to cook at home - Kagawa and his two siblings were the youngest regulars at many of Takamatsu’s restaurants and eateries. “We ate everywhere, and got to try just about every kind of cuisine,” says Kagawa. “It opened my eyes to so many different worlds of food.” Kagawa has always loved exploring different foods and cultures. At the age of 18, Kagawa finished school and came to the United States for the first time, where he worked in his cousin’s Japanese restaurant in Brooklyn. There, Kagawa learned the art of creating hand rolls, training under his cousin for a year before returning to Japan. Back in his native country, Kagawa journeyed to Tokyo, where he found a kitchen position at Restaurant Evelyne, one of Tokyo’s finest French restaurants. Kagawa worked there for nearly three years, all the time developing his love and knowledge of French cuisine.

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Yet cooking the food wasn’t enough for Kagawa - he decided he had to see France for himself. With the blessing of (and a reference from) his boss at Restaurant Evelyne, Kagawa made his way to Paris, where he found work at Apicius, one of Paris’ landmarks for haute gastronomie. Kagawa quickly became an invaluable asset to the restaurant. “I already had some good knowledge of the cuisine from working at Evelyne, which made the transition easier for me,” Kagawa says. “I also became the go-to guy for all of the Japanese tourists that came into the restaurant.” While living in Europe, Kagawa traveled to as many locales as possible, tasting dishes from Amsterdam to Rome to London.

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GREEN BEANS

Back in Tokyo after a year of traveling and cooking, Kagawa decided he needed a break from the culinary world to explore his other artistic ambitions. Joining up with several musician friends, Kagawa helped found the band Soul Flower, which became a mainstay in many of Tokyo’s bars and nightclubs. Kagawa was the rapper for the group, which performed more than 100 live acts over the span of two years in the mid 90’s.

EL TOPO ROLL

At this point Kagawa was just 23 years old and struggling to decide what would come next on his incredible journey. He opted to return to the United States and work for his cousin again. After a couple more years in his cousin’s restaurant, Kagawa felt he knew hand rolls and sashimi as well as French food. In 2000, when a friend introduced him to SUSHISAMBA and mentioned they were in search of an assistant sushi chef, he jumped at the opportunity. Kagawa’s hard work has paid off ever since; he was appointed Executive Sushi Chef at SUSHISAMBA in 2003 and then to Corporate Sushi Chef in 2007. In this new role Kagawa became the driving force for creating SUSHISAMBA’s innovative sushi offerings at all of the restaurant’s locations.

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SUSHI

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CEVICHE

WAGYU GYOZA

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SOY CLOUD

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VEGETABLE TEMPURA

SUSHISAMBA was born with the energy and spirit of three distinct cultures – a unique blend of Japanese, Brazilian and Peruvian; this tri-cultural coalition took root in the early 20th century when thousands of Japanese emigrants traveled to South America’s fertile soil to cultivate coffee plantations and find their fortune. In bustling cities like Lima in Peru, and São Paulo in Brazil, the integration of Japanese, Brazilian and Peruvian cultures flourished.

ANTICUCHOS

This cultural phenomenon launched a culinary coup. The menus are a mix of new and signature dishes with an emphasis on piquant flavors, the finest ingredients and artful presentations. Kagawa has played a major role in creating some of SUSHISAMBA’s most popular sushi dishes. He particularly enjoys creating dishes with soft-shell crabs, which he notes are not available fresh in Japan. “I like to incorporate spices and come up with unusual and interesting dishes,” Kagawa says. With so much worldly experience under his belt, his guests at SUSHISAMBA can’t wait to see what he comes up with next. earty moquecas and colorful EZO ROLL

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TAQUITOS

ceviche are presented alongside simple miso soup and tender sashimi. SUSHISAMBA serves these traditional dishes, plus more inventive fare, including sawagani, tuna tataki and anticuchos. Complementing the cuisine, the location offers specialty cocktails, cultural spirits such as shochu, pisco and sake and a large selection of wine and Champagne. Striking designs to locations in New York, Miami, Las Vegas and London where each location features much-lauded design elements, from New York’s two-level location in the West Village with an all-season rooftop garden oasis, sunken lounge on the first floor, circular sushi bar in the main dining room and a custom graffiti installation by NY-based Parisian artist, Seb Gorey; to Miami Beach’s premier spot on Lincoln Road with broad promenade seating for alfresco dining, an indoor lounge, two vibrant bars and Brazilian Copacabana inspired floors; to Las Vegas’ architecturally stunning space in The Palazzo Hotel with three-dimensional, swirling ‘ribbons’, dramatic 16-foot ceilings and an installation by Brazilian graffiti artist, FLIP; to London’s unparalleled, 360 city views from atop 110 Bishopsgate offering the highest outdoor dining terraces in the UK and a sculptural orange Tree Bar.

WAGYU ISHIYAKI

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SASA TEMAKI

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LAS VEGAS - SUSHISAMBA

NEW YORK WEST VILLAGE ROOFTOP - SUSHISAMBA

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LAURENT MANRIQUE

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LAURENT MANRIQUE CONTEMPORARY GASCON CUISINE Embarking on a culinary career at age 14, Chef Laurent Manrique has learned, combining simplicity with challenge as he walks a tightrope between passion for one’s craft and a desire to constantly seek new opportunities. Currently, Laurent commutes between San Francisco and New York to oversee concepts in each location. Café de la Presse, a renowned Parisian-inspired bistro owned by Laurent, in addition to Blanc et Rouge and Rouge et Blanc, two stylish wine bars in downtown San Francisco, enjoy distinction among the city’s most popular dining and entertainment destinations. Laurent’s New York project, Millésime, an upscale seafood brasserie in the historic Carlton hotel on Madison Avenue, opened to fabulous reviews in November 2010 and was named one of New York’s Best New Restaurants 2011 by Esquire magazine. Having made significant impacts on both the New York and the San Francisco dining scenes throughout his career, Laurent is most recently lauded for his native contemporary Gascon cooking and outstanding service that earned Aqua, San Francisco’s elegant seafood restaurant, numerous accolades during his tenure as its Corporate Executive Chef. On December 5, 2011 in Paris, Laurent was appointed to the class of Master Chefs admitted to the prestigious Association des Maîtres Cuisiniers de France this spring. Maître Cuisinier de France (“Master Chef of France”) is the most envied title that chefs aspire to have; but not everyone can become a Maître Cuisinier. The organization’s motto is “to preserve and spread the French culinary arts, encourage training in cuisine, and assist professional development.” WG October 2016 -

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In 2006, the first time the esteemed Michelin Guide came to the San Francisco Bay Area, Laurent garnered Aqua its first two Michelin Stars, as well as earning the distinction of being the only French chef in the region to have done so. In 2007 and 2008 Aqua was again awarded two Michelin stars, during which timeframe Laurent earned the Kimpton Group’s Fifth Floor restaurant its one Michelin star. Soon after, Laurent was selected as one of the participating chefs in the prestigious Masters of Food and Wine event in Carmel. Laurent did his apprenticeship with Master Chef Roger Duffour, followed by training in Paris, where he worked with Master Chefs Yan Jacquot and Claude Deligne at Michelin-starred Taillevent and Toit de Passy. Under the encouragement of Master Chef Michel Rostang, Laurent came to Los Angeles in 1991 to work at restaurants Fennel and Rex.

SALADE FRISÉE AUX LARDONS

Just one year later Laurent moved to New York City to take over as Le Grand Comptoir’s Executive Chef. His time at the renowned bistro was followed by an executive chef position at the Waldorf Astoria’s Peacock Alley. In 1998, the same year he was chosen as Bon Appetit’s Rising Star Chef, Laurent left the Waldorf to become partner and Executive Chef of Gertrude’s. Shortly thereafter, the west coast beckoned. He left New York in 1999 to join San Francisco’s Campton Place as Executive Chef where he earned the luxurious restaurant high rankings in both Gourmet’s “Top 10 Best Restaurants in the Bay Area,” and Food and Wine’s “50 Best Hotel Restaurants.” In the spring of 2003, he joined Aqua as Corporate Executive Chef. In 2013 he opened Aquitaine Wine Bistro in San Francisco Aquitaine.

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HOMEMADE CHARCUTERIE

MUSSELS “PERSILLADE”

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WG Magazine speaks with Chef Laurent Manrique… It’s interesting to learn how Chef’s find their passion for cooking, Chef Laurent Manrique tells us how he found his way into the culinary world… My family home in southwestern France is where a good part of my experience started in a small Gascon village of Roques. Years ago, my grandparents Henri and Aurelie ran a vibrant café and small inn run, my grandmother spent much of her time in the kitchen while my grandfather was known far and wide in the region for his skills in charcuterie. He would travel from farm to farm in order to create onsite preparations for his clients’ livestock. Pate, sausage, cured ham were some of his specialties.

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Those years are emblazoned in my memory and without question serve as part of my love for the kitchen. At a very young age, I was immersed in aromas and paid close attention to the delicate art of food preparation. Not every kid was so fortunate, the wildly tempting wafts of sauces, the draw of what would surely await me for dinner that evening – game birds, poultry, freshly discovered mushrooms right across the table from my distracted eyes, television was either non-existent or it held no interest in comparison to these marvels. I was always ready to jump in and help Aurelie, or accompany Henri on his walks in the woods to find such treasures, or help participate in the annual autumnal harvest along with many families in the village. I don’t remember a time where the scent of garlic or duck or anything that was waiting to grace our table didn’t tantalize my senses, nor can I think of when the sounds of pots and pans weren’t music to my ears.

HOMEMADE CHARCUTERIE

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Chef Manrique did his apprenticeship with Roger Duffour, and then went on to work with Yan Jacquot and Claude Deligne, he shares his experience… I learned more than just how to cook while growing up. I learned and believe to this day that food is a benevolent entity that embraces everyone and welcomes all of us to the table. It is an event; a place where we laugh, cry, and come together. As such, I feel strongly that this feeling should be nurtured in every chef – those with whom I’ve had the pleasure of working and absorbing their knowledge have helped ingrain this in my work over the years. Returning what was given to you is for me one of the most vital principles I can think of. I was fortunate to be mentored and I try my best to do the same to the upcoming talents who walk the same path. I am beyond grateful for those chefs who helped to imprint this quality in my approach to cooking. I’ve had the honour and privilege working with each chef, this has brought me something, and they are thus featured somewhere and somehow in my cooking even today. They helped me refine and focus what I had picked up along the way in Roques, which carried a certain child-like delight and was somewhat structural, but as I would soon learn working in true professional kitchens.

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I was in for quite a surprise when I entered these venerable institutions, but certainly ready to stand on my feet. There I was, embarking on a journey, carrying with me the deeply-ingrained idea that food was absolute pleasure, fun, family, and unlimited in its reach. HOMEMADE CHARCUTERIE

It’s vital to keep those seeds well-nourished in your soul. When you go into these places, where I was so fortunate to go, if you don’t steer your heart and mind in the path of your original love for your craft, there’s very little option open to you. Your passion is what carries you through some of the more challenging times, which await, without question. This transition awaited me and it was dramatic. You work very hard, you learn very quickly why, for instance, a team of thirty chefs absolutely require rules and discipline in a very tight and intense space. You learn the importance of refining things you thought were second nature. Attributes I rely upon now, as minimal as they may seem, were at the beginning default at times to incorporate. Gestures in the kitchen became a reflex, but only through rigorous intuition combined with my integration. Every step mattered, concentration, focus, repetition, precision became my mantra in those early days and remain a strong part of me today. Through times that could seem like rapid fire, I similarly learned that navigating these steps in the process were crucial to shaping the commitment I made all of those years ago in Roques.

SEA FOOD TOWER

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A mastery of French cuisine and passionate about your native contemporary Gascon cooking, Chef Laurent’s culinary creations are inspired by quality produce and composition of flavors – he tells us how he brings this balance on a plate…

CROQUE MONSIEUR

In the early days, my tendency was to gravitate toward adding more ingredients and augmenting flavors, thinking this would make my cuisine more complex. In fact, one of the wisest things I have learnt is that the opposite is true. I strive now for simplicity as much as I possibly can. I believe it’s where your heart can really shine in your cooking and achieve the perfect balance. I think it helps recall those early days when I was in Roques and everything was pure, simple, and wonderful. But it takes a lot of strength and confidence to get to that point, I have discovered. Simplicity still leaves quite a lot of room to make mistakes as you are coaxing flavors from fewer ingredients. Chef Laurent describes his culinary philosophy… I think my journey tells more than I can in a way. My foundation when I was young, together with my training has shaped in what I create today. I like to think I am constantly evolving through my travels and continued discovery of new cultures, new worlds, and new ingredients. In the end, I do my best to respect simplicity, and respect the natural flavors of everything I discover, and try to help them shine as much as they can.

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HERBS ROASTED CHICKEN

ENTRECOTE BLACK PEPPERS SAUCE AND FRITES

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CONFIT DE CANARD WITH POMMES SARLADAISE

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SEA FOOD CASSEROLE ”BOUILLABAISE STYLE”

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Chef Laurent shares his greatest influences in the kitchen… I just absorbed everything, almost literally. Sometimes even at my own dinner parties I will sit back and just listen. I think it is very important to listen and observe. I have learned a great amount from listening to others recounting their tales of dining out, for instance, or what they enjoy at home. Chef Laurent’s inspiration to a new recipe and creating a new dish… This is a larger idea for me. I don’t know that I have ever on my own created a recipe. I have certainly made changes here and there, and improved on my own efforts with input from others. I don’t know many chefs in the world who have created an entirely new dish without any influence whatsoever. There are many people, many places, many elements involved in this process, and they are all worth noting.

BRAISED PORK BELLY “SWEET AND SOUR”

Creating a new dish… I look at what is in front of me already; some of these ingredients have become some of my family’s favourite menu items. I have a list when I go to the market but I also pay attention to what is new, and that might come in to change what I was thinking originally. I try combinations all the time; some aren’t great, some are worthy of sticking around and I taste them with the team, and welcome modifications if needed. WG October 2016 -

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Chef Laurent’s involvement with vineyards and instrumental in the creations of several vintages he tells us about people’s perceptions of wine and the culture surrounding fine wines… It’s difficult to describe the role of wine in my life as it carries a level of importance very close to my passion for cooking. In general, I regret to see that wine no longer enjoys the same status as it once did. More wine is produced and more people drink wine, however, it’s becoming more rare in my everyday life, someone I consider to be a true connoisseur. I’m grateful to share some of the best wines I’ve had with the people I work with to produce our wines and friends who I know are truly enjoying the experience.

Chef Laurent tells us about some of his favourite summer cuisine paired with wine…

Wonderful images come to mind immediately. I love a simply dressed tomato salad with a crisp, cold Gewürztraminer. The grill gives us many gifts in the summer - grilled striped bass and a white Chateauneuf-du-Papes is lovely, as is an How do you go about pairing wine with food? uncomplicated goat cheese salad with the flavors I am well known for choosing the wine first when from the Loire Valley, or grilled duck served with a I’m at the table. I love to peruse my options, slightly chilled Spanish Tempranillo is a sumptuous considering each candidate’s presentation to me ending to a beautiful day. – its character, its story, and its fit for what will be arriving on my plate. I do see how my palate The importance of wine properly paired with food changes as I grow older, which can direct me now and the art of food and wine pairing…. towards non-traditional wines with dishes that For me, they go hand in hand, and it’s a natural earlier I might have paired differently. It’s a truly selection process. It’s different for everyone and a intricate process into which I delve at nearly every matter of personal taste. If you’re serving grilled meal. sardines with a red wine at room temperature and it works for you, I think that’s what is important. Paying attention and caring about the partnership is what really shows. You know there was an effort and deep thought put into it, no matter the combination. I think we have a tendency to take this too seriously and forget about what our natural senses are telling us. It should be sensual, a fun experience where people really come together at the table.

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Chef Laurent tells us about his ingredient obsession - what inspires him, his favourite ingredient and if there is an ingredient he has not been able to master… My wife and I recently experienced a beautiful stay in Vietnam. The culture, the sights, sounds, scents all grabbed me instantly. The food however really captivated my heart, and I love working now with the type of fresh herbs (mint, Thai basil, cilantro, for starters) I learned about adding more fresh ginger in my cooking.

CAFÉ DE LA PRESSE

“Garlic has always been my favourite ingredient, and used in many if not all my dishes” adds Chef Laurent. I can’t think of a single ingredient which I have not been able to master, my respect for ingredients that I’ve been given and I do my best to help them be the best they can be. If it’s not a good relationship, I don’t push it. I leave them alone. Special cooking equipment… “I truly love cooking in a fire place. The one my grandmother used still stands in my home in Roques and if we are lucky, when we visit the village, my mother will still cook at least one dish over those coals. It’s true cooking and makes a huge difference in nearly every way.” Guilty food pleasure… “I will never get past the feeling of a simple well roasted chicken. It is by far the favoured dish to grace my plate. Perhaps its simplicity and my unbridled pleasure of devouring the gorgeous flavours that might seem to be a sense of guilt, however I don’t really believe in letting that feeling come into any cuisine I enjoy.”

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MILLESIME

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Chef Laurent tells us what motivates him… In the same way that I was mentored, I try to continue the same practice toward the younger chefs I have had the pleasure and privilege of observing and experiencing in terms of their creativity and techniques. It’s thrilling to see them work hard, keep going with their passion and landing in a place where they are rewarded with accolades, be it from critics or customers.

Being a chef is perceived as a glamorous profession, Chef Laurent gives his take on chefs who are first entering the field today…

ORANGE PARFAIT “GLACE”

There’s little to no doubt in my mind to say that anyone motivated by glamour only should not be in this profession. For one thing, glamour may never end up crossing their paths. If you come in to this world for what I consider to be the pure reasons – love of food and love of tradition and a spirit of camaraderie – it’s entirely possible glamour will be knocking on the door before you even realize it’s there. But it plays a definite second role to those core principles. WG October 2016 -

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VLADIMIR MUKHIN - MOSCOW

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Vladimir Mukhin wow effect in wonderland...

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Haute cuisine in Russia is changing: after decades of silence, a new wave of Russian chefs has risen up, ready to lead the rich culinary heritage of this vast nation into the future. This movement is being spearheaded by Vladimir Mukhin, who serves up an intensely pleasurable dining experience for his guests, in the truest sense of the words, in his Moscow restaurant, White Rabbit.

VLADIMIR MUKHIN AND MARTIN KLEIN

“Borscht flows through my veins”, says Vladimir Mukhin with a wink, referencing his roots and the Russian national dish. With a wink, because, although the famous beetroot stew is indeed served in his restaurant, it appears in a wholly unfamiliar, modern guise: Mukhin serves the borscht together with beans, fried carp, a sour cream sauce and beetroot crisps. With almost everything in the White Rabbit, a themed restaurant on the 16th floor of Moscow’s Smolensky passage, named after the rabbit from Alice in Wonderland, things are not always what they seem. The borscht is a symbol of Mukhin’s philosophy: “traditions are lasting, innovations are boundless”. Which, in practice means that Mukhin is bringing the gastronomic history of Russia to the plates of his guests in unusual and surprising dishes.

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FJORD TROUT , BEETROOT AND HORSERADISH

BLACK BREAD

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HONEY MERINGUE, MEDERIA, FOIE GRAS, TRUFFLE

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The charismatic chef draws his inspiration from all the things that make traditional Russian cuisine so unique. He embarks on culinary expeditions all over Russia, seeking out unknown local products and recipes, he combines traditional cooking techniques with state-of-the-art ones and he combines ingredients in the most unconventional ways possible. “For me, cooking is like trying to solve a puzzle”, says Mukhin. The result is a diverse, strongly seasonal menu in which traditional Russian products – from Borodinsky rye bread to barrel cucumbers – are used alongside luxurious ingredients such as caviar, truffles and foie gras. “I want my dishes to awaken wonderful emotions and sensations. A visit to my restaurant should provoke a wow effect”. Flavourful surprises are, however, always guaranteed with Vladimir Mukhin’s culinary creations, especially for Western palates. Absolute highlights of Mukhin’s menu are, for example, the slightly salted trout served with lingonberries, cucumber tartare and sorrel, the beef stroganoff made with rapa whelks and served with baked parsnips and savoury pot-bellied pig pork scratchings, or for dessert, Abkhaz persimmon with a creamy sheep’s cheese mousse and a wafer-thin slice of pastirma. WG October 2016 -

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VLADIMIR MUKHIN WITH ECKART WITZIGMANN AND MARTIN KLEIN

The enjoyment of the unusual dishes served in the White Rabbit is accompanied by surroundings straight out of the fairytale Wonderland created by author Lewis Carroll. Comical drawings of animals, eccentric accessories and Rococo furniture dominate the restaurant – and yet it is still hard to tear your attention away from the breathtaking view of the centre of Russia’s capital city. The restaurant is the setting for a unique culinary master plan, which was awarded 18th place in San Pellegrino’s The World’s 50 Best Restaurants 2015, and is justifiably treated as one of the hottest properties in international haute cuisine today. Driven by his success, over the last few years, Mukhin has made more and more of his ideas a reality, and is now a brand chef running an entire family of six restaurants, including a pan-Asian bistro in Moscow and two establishments in Russia’s Olympic city, Sochi. In October 2016, you will be able to marvel at Muhkin’s culinary Wonderland outside of Russia for the first time, as Vladimir Mukhin himself will be taking the helm as guest chef in the kitchen at Restaurant Ikarus in Hangar-7, Salzburg.

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FERMENTED MILK AND APPLE-MARSHMALLOW

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GIOVANNI PINTORE - FRANKIEâ&#x20AC;&#x2122;S, DUBAI

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GIOVANNI PINTORE IT ALL STARTED IN SARDINIA... Text Cinzia Garau

Hailing from Sardinia, Italy, where home life revolves around the kitchen table, Giovanni’s love affair with creating great food began at an early age helping prepare dishes in the bar his family owned. Growing up in such a food obsessed environment, culinary school was an obvious and calculated choice based on his love to cook and eat. Upon graduation from Istituto Professionale Servizi Alberghieri e Ristorativi in 2005, Giovanni began his career working in some of Europe and the Caribbean’s top kitchens. In 2014, Giovanni moved to Dubai as sous chef de cuisine at the Cavalli Club Restaurant & Lounge assisting the Head Chef with menu creation and overseeing all aspects of the kitchen, before taking over Cavalli Caffè as Head Chef.

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MUSHROOM SOUP, BLACK TRUFFLE AND PORCINI

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Giovanni’s food philosophy blends his traditional Sardinian roots with techniques and tastes he has learnt over the years under some of the world’s top chefs. As the head chef and with over ten years of professional cooking and kitchen management experience to Frankie’s Italian Bar and Grill, Giovanni’s menu is inspired with combining traditional flavors with a modern twist. WG magazine catches up with Giovanni Pintore… It is interesting to learn how each chefs find their passion to cook, Giovanni Pintore tells us how he found his way into the culinary world! It all started in Sardinia, an island in the southern part of Italy, it was my mother and my grandmother, cooking for family gatherings with all those ingredients and I was always in the middle, watching them, helping them. I preferred helping my mother and grandmother in the kitchen rather than playing with friends. Since I like to eat I always was the first to sit on the table. My parents owned a bar and I use to help my mother when she was preparing lunch and after school I was back in the bar helping with the daily operations, this was an environment which I grew up in.

SELECTION OF RAW FISH

My favorite memories growing up was when my dad came back home with a wild boar that he had caught and then creating his favorite dish ‘wild boar risotto’ which remains his signature dish for all family gatherings to this day. My cousin use to work on the cruise ships and when he use to return back we heard all these beautiful stories of his travels, this pushed me further to go to culinary school as I wanted to be a chef and travel the world. WG October 2016 -

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GIOVANNI WATCHING JOAN ROACA PLATING A DISH

After finishing culinary school, Giovanni tells us about his experiences, working at El Celler de Can Roca with Joan and Jordi Roca and then at Villa Crespi with Antonio Cannavacciuolo… Finishing culinary school, I went to London and started working at Cipriani’s, working in simple kitchen with high standards, no compromise of quality and freshness of ingredients, it helped me to understand how to multitask, organize myself better in the kitchen and to ensure every dish going out of the kitchen tasted the same and looked the same no matter how many dishes you were preparing, it had to be perfect.

GIOVANNI WITH JORDI ROCA

JOAN AND JORDI ROCA WITH THE CHEFS AT EL CELLER DE CAN ROCA

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I then had the opportunity to move to the Caribbean, I worked in an Italian restaurant on the island and within a year working as chef de partie, the owner asked me to take over the kitchen as the chef left, at first I refused but then I gave it a try and everything worked out well serving good simple Italian food and not compromising on the quality. Being the chef de cuisine was a big task for me at the age of 21 yet it gave me the responsibility to run a kitchen. Spending five years in the Caribbean, I felt the urge to learn further and to move to Spain. The same day I joined to start my internship, El Celler de Can Roca was named the best restaurant in the world. Joan and Jordi Roca organized a party for all the staff. The experience at El Celler de Can Roca really opened my mind to fine Catalan cuisine, techniques behind each dish, how to be creative and no matter what you achieve you need to be humble. Their kitchen is great and the creativeness of the two brothers is brilliant.

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It was a pleasure working alongside these brilliant chefs. I remember one day working besides Jordi, we were preparing his signature dessert ‘Cubanos’, we were spreading the chocolate in a small paper and rolling it. For me it was amazing experience because working besides the best pastry chef in the world and preparing his own creation was like a dream. Antonio Cannavacciuolo is a maestro, it was very nice to work with him even though I had a short internship with him. The training was intense, the work hours were crazy but you did not feel tired because you learnt a lot and you keep challenging yourself to grow. The good thing about Chef Cannavacciuolo is that he knows how to balance the stress in the kitchen, he requires everything perfect and spot on but he still is able to make you simile. Even his signature slap on the back while you’re working saying “Oh Cuaglio”, he was able to change the mood of kitchen in stressful times and create a good working atmosphere.

GIOVANNI IN VILLA CRESPI KITCHEN

I was pleased when he asked me to join him on the set of the Italian version of Hell’s Kitchen – Cucina da Incubo. We had to drive to another city where the episode was being filmed. Even though I was backstage doing all the preps and not on the show yet it was an opportunity and a nice experience. Driving back in his Maserati we stopped along the way to have a drink and it was a big thing for me. And lastly, I had the pleasure of working a few weeks with one of the best Japanese chefs – Yamada Chikara, a student of El Bulli. I worked at his restaurant in Tokyo’s Minami-Azabu district and learnt a lot, Yamada’s Japanese concept which he blends with Spanish and Italian cuisine, this is something which I like to strive to do.

GIOVANNI IN EL CELLER DE CAN ROCA KITCHEN

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SEARED LAMB CUTLETS

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BEEF TARTAR

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Giovanni describes his cuisine… “I have a strong culinary tradition based on amazing produce which is fresh and of the highest quality and my cuisine is 100% Italian, but I like to combine traditional cuisine with a modern twist to it. I like to mix Italian cuisine with other cuisines, blend traditional flavors and come up with something new with a twist. If you work back in Europe with Michelin star restaurants, you can experiment but here in Dubai maybe clients may not appreciate it. In my past experiences, I see so many spices as they use here in Dubai.” Giovanni takes us through his culinary approach at Frankie’s Italian Bar & Grill… When I started it was quite challenging because I mean the name on the door is a big name Frankie Dettori and Marco Pierre White, the youngest chef to get three Michelin starts and it was a challenging start. 10% of the menu is Frankie’s signature dishes from the day it opened. So for a new chef he or she has to adjust and follow the signature dishes and the rest is up to the new chef to come up with a menu which guest will enjoy. Recently we started a promotion ‘Taste of Italy’, where each month we create a new menu inspired by authentic flavors which is paired with some great wines.

FOIE GRAS

Giovanni’s opinion on the best recipe he has created… I would not say the best recipe but it’s one of my best dishes – Linguini with artichokes, red prawns and bottarga (dried grey mullet roe). When I was in the Caribbean I decided to add this to my menu, it was a simple dish with amazing flavors with all the ingredients come together and its well balanced on the plate, it also reminded me of home and now I plan to put it on my new menu at Frankie’s. WG October 2016 -

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GIOVANNI PINTORE - FRANKIE’S, DUBAI

Giovanni’s greatest influence in the kitchen… Besides trying out new techniques and sticking to traditions, it’s my staff who work alongside me. I enjoy the experience because of the diversity of cultures and nationalities, I learn from them whenever they cook their food and try and learn their cuisine, for me it’s an opportunity to learn about their cuisines. In the past I couldn’t stay for more than two days without eating pasta now I cannot stay for more than one week without eating a nice curry. Giovanni tells us what ingredients inspires him, what’s his favorite ingredients and ingredients which he has been unable to master…

FRANKIE’S ITALIAN BAR & GRILL

My obsession is ‘bottarga’, it is my signature ingredient. It is the new caviar and it’s always on my menu, I put a touch of it in all my seafood preparations especially in pastas and risotto, it works well with the parmesan and butter when finishing the mantecatura of traditional Italian dishes and adds a refreshing flavor to the dish. At the moment citrus caviar is something that inspires me, like using it in the fish and seafood carpaccio, a fresh citrus taste to the dish and at the same time it enhances the flavor. Also fresh red prawns, scampi, langoustine is part of my favorite ingredients. Dried plums is something which I would never use in my food, it’s the taste that puts me off. Special cooking techniques or equipment… “Slow cooking helps tenderize any meat and helps to keep its beautiful juices, it doesn’t change the flavor but enhances it and pan frying and roasting… I enjoy using the pacojetc, it’s an amazing equipment.”

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CHICKEN

HOMEMADE CHICK PEA CREAM RAVIOLI, RED PRAWNS, TARRAGON

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GIOVANNI PINTORE - FRANKIEâ&#x20AC;&#x2122;S, DUBAI

SRAWBERRY & CREAM DELIGHT

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LEMON TART

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Produce, Creativity or Technique… It all blends together… when you create something you need to start with good produce which is the base of a good cuisine, then you come up with an idea to create something special from this good produce. Understanding and bringing all the different ingredients to have the right balance and lastly the cooking technique to bring the best out of the main ingredient. Giovanni tells us what motivates him… “Early this year I was nominated with five other head chefs from hundreds of chefs in Dubai for the Best Chef of the Year by Caterer Middle East, it was something which I did not expect but an achievement to be nominated. My passion for cooking and my staff and my guest who are happy with the entire food experience at Frankie’s.”

PANETTONE SPONGE, CREAM CHEESE AND TRUFFLE, CHESTNUT ICE CREAM

Being a chef is perceived as a glamorous profession, Giovanni gives his take on chefs who are first entering the kitchen… To succeed you need to have passion for cooking, be ready to work long hours, ask question and don’t worry as the kitchen is all about learning. If you just work like a robot then you should change your job and work in a factory. WG October 2016 -

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JEPPE FOLDAGER - COPENHAGEN

An adventurous and goal setting chef who aims for the top in every situation!

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Jeppe Foldager’s dream of becoming a chef started at the age of nine, and thereafter he has followed his dream which has now turned into his life’s work. Foldager started working in the industry as a dishwasher in hotel Danland in the fishing village Hirsthals, one of the northerner’s points of Jutland in Denmark. While working there he always had a look at what was going on in the kitchen and in the summer of 2000 he got the opportunity to try out in the kitchen. What he experienced gave interest to pursue a career as a chef. He got accepted at the EUC North School of Culinary Art and got a job as apprentice at restaurant Rosdahls in Aalborg, at that time being one of the top restaurants in Denmark. During his apprenticeship he was connected to the Danish National Culinary Team and participated as an apprentice in the Olympics, EC and WC, collecting several medals.

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JEPPE FOLDAGER - COPENHAGEN

TOMATOES WITH HORSE BEANS AND MUSTARD

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GIRALDEU OYSTERS WITH CELERY, GREEN APPLES

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Finishing his apprentice period, he was given yet another opportunity to follow his dream and boarded the Danish Royal Yacht ‘Kongeskibet’ where he was appointed as “Chef of the Royal Household”. This was a unique opportunity and a dream come true, not just cooking and serving for the Royal Family of Denmark, but also the exiting experiences he got to take part in. A dream of sailing the world sometime in the future with his own ship, tasting and experiencing the food around the world. When Foldager stepped of the ship, nearly a year he got the opportunity to work at the legendary “Søllerød Kro” as Chef de Parti Rotisseur. Søllerød Kro is one of the most famous classical Danish restaurants in the country and this was where he started to challenge his gastronomic skills working with the head chef Jakob De Neergaard. Two and a half years later he was headhunted to the unique “Brøndums Hotel’” in picturesque Skagen in Jutland. Here he was appointed as Head Chef, at the age of 23 years. This was an exciting and challenging time and where Foldager made what he states to be “his best friends” and also won the greatest award of them all, his girlfriend, now through seven years.

HALIBUT WITH BELUGA CAVIAR, NEW DANISH POTATOES AND SMOKED CHEESE

After the wonderful years in Skagen he returned to Søllerød Kro where he started as a sous chef, but after a short while he was appointed head chef. As Foldager’s career lifted off it reached an amazing high and was nominated to participate and represent Denmark in Bocuse D’Or Europe, where Foldager and his long term partner Christoffer WG October 2016 -

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JEPPE FOLDAGER - COPENHAGEN

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GRILLED DANISH LOBSTER WITH TOMATO AND HORSEBEANS

WG MAGAZINE

Brink won the Bronze Medal, they also qualified for the main Bocuse D’Or in Lyon in 2013, where Foldager won the amazing silver statue to bring back to Denmark. After the adventure of Bocuse D’Or, Foldager took on a new and existing role as head chef in “Restaurant Alberto K.” at the legendary Arne Jacobsen designed hotel, Radisson Blu Royal Hotel in Copenhagen, creating culinary art. His culinary angle has a classic-modern twist with a focus on storytelling and the best of what the local Danish market can offer. Foldager wants his guests to see and understand his vision through the plate and to feel the best quality. Jeppe only has a few signature dishes as his focus is primarily to create new and innovative culinary experiences for his guests, however some of the most memorable ones are recognized as his ‘classics’. WG October 2016 -

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BEEFBAR - HONG KONG

WINTER WONDERLAND

REINDEER TRACK WHISKY GINGER MAN

BEEFBAR

exclusive winter cocktails

The contemporary steak restaurant with the social atmosphere of a wine bar was created by Riccardo Giraudi in 2005 specializing in all manners of bovine cuisine. Brought to Hong Kong by Lai Sun F&B Management in 2015, this stylish and sophisticated concept restaurant, offers guests an array of exclusive, noble and rare items from various origins, from all-natural to dry-aged programmes. Diners in Hong Kong have discovered that Beefbar’s signature beef dishes are hard to resist. Sourcing bovine produce from across the United States, Australia, Japan and Korea, the first-rate beef restaurant has generated a buzz of enthusiasm in the city for its delectable meat dishes winning admiration from local and visiting gourmands. Celebrating its first birthday, the ‘beef specialist’ and Executive Chef Andrea Spagoni, together with his mixologists, will share some dazzling new creations at a celebration party while highlighting the numerous smooth and impressive tastes of its Winter Cocktail Collection, and guaranteed to keep you warm and fuzzy as you celebrate in style.

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WG MAGAZINE

The new creations are reminiscences of aromas, tastes, and of winter evenings spent in the company of loved ones. Whisky Ginger Man is lightly spicy with a smoky scent. Winter Wonderland is a hot concoction with amber rum that is warm, creamy and comforting. Lastly, the Reindeer Track is nutty with smooth milky chocolate.

TUNA TACOS

From classics with a chic new spin to memorable signature libations, the ‘Bar’ part of Beefbar serves up a remarkable cocktail and wine programme. Loyal patrons have made it a real haven away from Central’s hustle and bustle, perfect for casual gatherings after work. The wine cellar is stocked with a vast collection of international wines to delight connoisseurs and casual drinkers. To pair with the Winter Cocktail Collection, Executive Chef Andrea Spagoni has come up with two filling snacks to satisfy ravenous carnivores. The Short Ribs Tostada is a recent menu invention that showcases meaty short ribs from Australian Black Angus, with avocado, spicy mayonnaise, candied mayonnaise, roasted peanuts, red onion and soft flour tortilla. The Tuna Tacos are another delight with red tuna from Spain, avocado, coriander cress and crispy corn tortilla. Both petite snacks serve to complement the alluring yet special flavor of the highlighting cocktails. SHORT RIBS TOSTADA

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TRADER VICâ&#x20AC;&#x2122;S MADINAT JUMEIRAH, DUBAI

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“It’s Mai Tai Roa Ae!” at Trader Vic’s Let’s get the record straight… Victor Bergeron originated the Mai Tai. In 1944, after success with several exotic rum drinks, Vic felt a new drink was needed, he was at the service bar in his Oakland restaurant. He took down a bottle of 17-year old Jamaican J. Wray Nephew rum, added fresh lime, some orange curaçao from Holland, a dash of rock candy syrup, and a dollop of French Orgeat (a sweet syrup made from almonds), for its subtle flavor. A generous amount of shaved ice and vigorous shaking by hand produced the marriage Vic was after. Half the lime shell went in for color... he stuck in a branch of fresh mint and gave two of them to Ham and Carrie Guild, friends from Taihiti, who were there that night. Carrie took a sip of this a frothy run-soaked concoction and said, “It’s Mai Tai - Roa Ae!” In Tahitian this means “Out of this World - The Best”. Well, that was that and Vic named the drink “Mai Tai”.

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TRADER VIC’S MADINAT JUMEIRAH, DUBAI

In the true island style celebration, Trader Vic’s, Madinat Jumeirah celebrated its 12th anniversary in style! A week filled with great offers and special menus. The anniversary offers and menus revived the times of the initial days of Trader Vic’s at Madinat. The legendary Mai Tai’s were priced at the initially introduced rates from 2004. During the Trader Vic’s celebration week, you were surrounded by unique tropical cocktails and tidbits, just like before. The true island style celebration would have been incomplete without the magnificent live band and dancers that entertained with their exquisite moves and extravagant costumes each night. Guest had a chance to win a lot of goodies and prizes by showcasing their salsa and selfie skills. Trader Vic’s Madinat has been franchised, owned and operated by Rmal Hospitality since 2004. The popularity of the place can be explained by the eclectic menu, ranging from New York steaks to Asian curries and everything in between. The outlet has been known to sell up to 1000 of its Tiki Puka Puka cocktail infusions in just one night.

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A REVERIE - GOA

Since its inception in 2000, A Reverie has changed the appearance of modern gastronomy in Goa, with stratospheric standards and an ever-evolving innovativeness. This one of a kind restaurant has continued to evolve with every season, nurtured by the love from Chef de cuisine Aakritee and Virendra’s passion for food & beverage and everything related to it.

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This power couple designed a menu inspired by their journey around the world, but ensured that it kept in touch with their regional roots. Together with their combined arsenal of around half a century of food and beverage experience, Chef de cuisine Aakritee and Virendra have turned A Reverie into a nest for talented young chefs, sommeliers, and food and beverage enthusiasts. But that’s not the end! A Reverie is opening a degustation menu that will build on its ‘Broadway play you can eat’ sensibilities. This is indeed just the beginning…

American Food Fiesta 2016. Seven untold stories, unfolding over a course of seven days of ephemeral exuberant culinary journey filled with tales of mystery and delight. Chef de cuisine Aakritee Singh, the story teller, infuses and transforms humble ingredients to excite not only the pallet but the imagination. This new eclectic menu boldly challenges the diner on many levels, from a sensory perspective, posing questions that extend far beyond the traditional culinary spectrum. Each story is an enigma exclusive to A Reverie but once told, it will never be forgotten.

We had the opportunity to go for this rather lavish This is lavishly done restaurant is rather awe event of “Seven Untold Stories” at A Reveries and inspiring. The whole venue is set in an amphitheatre were really bowled over by what was on offer. This style with various areas that cater to everyone sitting creative menu plays with aroma, texture and flavour preferences. Rather apt as it is the perfect setting while designed to be provocative, tells a story or for the food that is on offer. From the minute you evoke an emotion. To name a few of these though walk in to time you leave there is an element of provoking dishes, A Mackerel in the garden - hay performance in everything. A rather large mirrored smoke cured mackerel, black olive soil, maple statue looms over the bar keeping a watchful eye on mustard dressing, cider pickled vegetables, micro all the diners. The extremely well stocked bar spans green lawn, leaves & flowers, to Couch Potatoes & the whole of the top section. A Reverie has even Magic Mushrooms - ‘faux’ risotto - truffle & smoked created special infused alcohol and their unique parmesan sauce, ‘true’ risotto, wild mushroom signature cocktails are really something else. Then ragout, parmesan tuile mushroom - shitake, oyster one moves down to the lounge area with boasts a & woodear, potato - fluffy fritters, straw, mash, more relaxed atmosphere. Ease back into the big wedges, Pig Out (2 acts) - maple glazed Belgian sofa and get enveloped by the menu and cocktails. pork belly + pork chop, herb mustard crust & trio Moving further down there are individual cabanas of mushrooms, corn cream, bacon gratin potatoes which give you an intimate and cosy setting within charred carrot, apple choriz chutney. To end ever fairytale story with sweetness try the delectable this vast restaurant. Various Moods of Lime & Berries - raspberry One mustn’t miss the wine room they have with an sorbet, lime gelato, berry pearls, strawberry coulis, extensive choice of both domestic and world wines, berry air deceptive lemon cheese cake, cranberry one would never leave the cellar if one didn’t have crumble, popping candy, green lime dust, basil to. We were informed that this season they will be sponge, blackberry caviar & glass. introducing the chef theatre. This is where one gets to taste all what A Reverie has to offer with highly This really is a must try if you have never been to this amazing restaurant. A Reverie’s food is an curated menu with multiple courses. expression of the evolution of the food on the table They start this season with an especially curated and the surrounding environment a never-ending seven-day special menu in collaboration with epicurean story. WG October 2016 -

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NEUNG ROI - DELHI

GOONG PAN TAKRAI

NEUNG ROI Thai Flavours at the Radisson Blu Plaza Delhi If you have been craving some authentic food from the Land of Smiles-Thailand, Neung Roi – Radisson Blu Plaza Delhi’s newest Thai restaurant, is the place to be in. Neung Roi means 100 in Thai and has been named after the 100˚C East longitude, which runs through Thailand. Much like the imaginary line that runs through the country, Neung Roi celebrates the spirit of cuisines from across the length and breadth of Thailand and celebrates ‘Sum Rap Thai’ or the Thai way of eating. From the ambience to the décor, from the food to the selection of beverages, everything in Neung Roi has been designed to provide a unique experience in harmony and delight.

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GAENG BPA PED

WG MAGAZINE

The menu draws inspirations from the four major culinary regions - Isan, Lanna, South and the Central Plains, spicy flavours from Isan, hot and salty dishes from Lanna, seafood and fresh produce from South, and mild, subtle and balanced cuisine from the Central Plains here. This cuisine reflects its culture, ingenuity, environment and values. Each dish has a distinct texture, colour, taste and aroma. The well-considered selections on the menu have been specially designed by chefs to help the diner to explore the best Thai cuisine from different regions of Thailand, a gastronomic Thai sojourn replete with authentic flavours. Soothing colours, restful atmosphere, and a place that you can let your soul stretch and relax, Neung Roi has been specially designed to complement the flavours that the chefs prepare in the kitchen. So while the exotic dishes treat your taste buds, the restaurant pampers you and your loved ones with an unforgettable experience.

YAM PRIK YOUK PROW

PLA YANG KAMIN

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METROPOLITAN R E P O R T

a connoisseurâ&#x20AC;&#x2122;s guide to the good life

www.metropolitanreport.com

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