WO’GOA something is always brewing… July 2015 Issue

‘ W GOA O

JULY 2015

something is always brewing

ASHFORD CASTLE

Europe’s Finest Luxury Hotel

ARMANI HOTEL MILANO New Vision Of Hospitality

LAUCALA ISLAND

A Paradise Of Lavish Pampering

ALAIN DUCASSE Naturalness

JOCK ZONFRILLO Tasting Australia

SUZETTE GRESHAM Simple Elegance

ALBERT ADRIÀ Project 5.0

CLARE SMYTH

UK’S ONLY FEMALE TRIPLE MICHELIN-STAR CHEF RESTAURANT GORDON RAMSAY

GOA&BEYOND L uxur y

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‘ GOA W O ™

something is always brewing

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WHAT TO EXPECT Lectures on the ecosystem; Hiking in the wilderness with specialized guides; Sleep-outs in the African bush under the breathtaking Kalahari sky (May – October); Up-close encounters with big cats and other local predators; Opportunities to feed the animals, including lions, leopards and wild dogs; Cleaning the enclosures and fence patrol; Basic tracking training; Animal viewing & game drives; Participating in game counts and other area surveys; Farm work and daily life in the camp; Enjoying the experience with like-minded people from all over the world …and much much more.

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

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Le MĂŠridien Mina Seyahi Beach Resort & Marina Al Sufouh Road, Jumeirah Beach, Dubai, United Arab Emirates Tel: +971 4 399 3373 l +971 55 821 6062 www.watatsumi.ae 15

Editor Fabian deCastro

experience the adventure! anytime, anyplace, anywhere!

Lifestyle Editor Doug Singer Feature Editor Oilda Barreto Editorial Contributor Mario Bermeo Jr FJMdesign Photography Consultant Creative Design Studio Publisher

IZZY Publishing Pvt. Ltd.

‘ W OGOA something is always brewing

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

Company registration number U22100GA2011PTC006731 WO’GOA™ New York Head of Operations - North America Doug Singer 404 East 66 Street, Suite 2E New York, NY 10065 E-mail: doug.singer@wogoa.in Marketing & Advertising Joel Savio Nazareth Call: +91 832 246 3234 E-mail: joel@wogoa.in Ryan Largo-Afonso TRANSACT 360 Call: +91 99 203 70 263 E-mail: ryan@transact360.in Web Administrator Joel Savio Nazareth

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Cover Image Credit: Chef Patron Clare Smyth Restaurant Gordon Ramsay, London

‘ GOA W O ™

something is always brewing

WO’GOA will ring in our first Summer issue by stepping back in history to 1228 as we head to Ireland’s magnificent Ashford Castle. Then, without batting an eye, we will jump from old to new with a visit to the Armani Hotel Milano, the second hotel to be launched within the Armani Hotels & Resorts project. The next up will require us to cross the ocean as we visit Manhattan’s NoMad Hotel, a fresh take on the classic grand hotels of Europe.

If space is what you are seeking, join us for an excursion to Laucala Island, a private refuge covering 12 square kilometers in the South Pacific. Laucala unites dramatic rainforest-laced landscapes, volcanic mountains covered in tropical, untouched mangroves, coral reefs brimming with marine life and white sandy beaches with unparalleled levels of luxury and privacy.

For those in seek of epicurean content, this issue is sure to satisfy! We will stop in the restaurants of Clare Smyth (Restaurant Gordon Ramsay), the iconic Alain Ducasse at the newly refurbished Hôtel Plaza Athénée, Suzette Gresham of Acquerello and Chef Christian Le Squer.

We will delve even deeper into the culinary psyche as we welcome our new Feature Editor, Oilda Barreto, while she explores the mind of Chef Albert Adria - and yes, there is more for the globetrotting foodie! We will touch base with Suzette Gresham, the first female apprentice to be on the U.S. Culinary Olympic team and many, many others.

It wouldn’t be an issue of WO’GOA without a trip to the homeland as we enjoy Bombay Canteen, Goa’s Casa Sarita, Bangalore’s Sanctum and Le Cirque and Jamavar in New Delhi.

This jam-packed issue will certainly keep you captivated as we will even include beginning of the first Grand Gelinaz! Shuffle. From Japan to Chile, from Brazil to Slovenia, France, Turkey, Sweden, Thailand, Australia, UK, Italy, Peru, Spain, Canada, Belgium and Denmark and all throughout United States, 37 of the best chefs of the planet will be swapping lives, identities... and restaurants!

With an eye toward the future, the team at WO’GOA wishes you a wonderful summer and a safe journey as you venture out into this exciting world of food and travel.

Doug Singer Lifestyle Editor

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JULY 2015

CONTENTS

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26

Europe’s Finest Luxury Hotel

40

New Vision of Hospitality

50

A Paradise of Lavish Pampering

66

NoMad

74

The Grand Gelinaz! Shuffle

80

Alain Ducasse au Plaza Athénée

96

Gordon Ramsay’s protégé

112

Project 5.0

126

Tasting Australia

140

Simple Elegance

154

Rises to the Challenge

162

At the Table with Alex Sanchez

172

The Connaught Martini Trolley

174

The Bosquet Terrace

176

Wtatasumi

178

All Day Diner!

180

Tangerine

182

Bombay Canteen

184

Casa Sarita

186

Sanctum

188

Le Cirque

190

Rim Naam

192

Your Grand Getaway this monsoon

194

Jamavar

196

Thai Pavilion

198

Masala Klub

200

Celini

202

NYC

WO’GOA

‘ GOA W O ™

something is always brewing

Lemonade Parfait With Honey, Bergamot and Sheep’s Milk Yoghurt Sorbet Chef Patron Clare Smyth, Restaurant Gordon Ramsay, London 19

The Whitehall Penthouse Terrace

London’s 21st Century Grand Hotel Corinthia London combines contemporary flair with traditional grandeur.

Situated in the cultural heart of the capital, the hotel features beautiful rooms, elegant restaurants and the most breathtaking spa in London, ESPA Life at Corinthia.

CORINTHIA HOTEL LONDON, WHITEHALL PLACE, LONDON SW1A 2BD, UK +44 (0) 20 7930 8181 | RESERVATIONS.LONDON@CORINTHIA.COM | CORINTHIA.COM /LONDON 20

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A FRESH NEW STAR HAS LANDED IN RAK Introducing Red Star Wok Asian Cuisine Prepare for the freshest, tastiest Cantonese, Szechuan and Asian dishes cooked on the spot by Chinese chefs and served straight to your table overlooking Ras al Khaimah Corniche’s lush mangroves.

For all you healthy eaters, you’ll be pleased to know that we use locally grown organic vegetables, when in season and available.

RAK CORNICHE. Tel: 07 233 9337, Web: REDSTARWOK.COM.

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Where luxury meets the wild

Royal Zambezi Lodge, an intimate family-owned property, is situated on the banks of the mighty Zambezi River on the edge of the unique Lower Zambezi National Park in Zambia.

7KH ORGJH RͿHUV WKH XOWLPDWH LQ FRPIRUW OX[XU\ ZLWK XQULYDOOHG JDPH YLHZLQJ DFFRPSDQLHG E\ SURIHVVLRQDO JXLGHV D OX[XU\ VSD DQG ZRUOG FODVV ÀVKLQJ DQG à \ ÀVKLQJ 5R\DO =DPEH]L /RGJH WKH HSLWRPH RI WKH OX[XU\ VDIDUL H[SHULHQFH

www.royalzambezilodge.com

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ASHFORD CASTLE - IRELAND

ASHFORD CASTLE

member of the Leading Hotels of the World 26

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ASHFORD CASTLE - IRELAND

Ashford Oak Hall 28

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Ashford Oak Hall

The magnificent Ashford Castle, standing grandly on the picturesque shores of Lough Corrib, Dating back to 1228, the castle now enters a new chapter in its history, as part of The Red Carnation Hotel Collection. The iconic Ashford Castle in Ireland was officially unveiled by An Taoiseach, Enda Kenny, T.D. He was welcomed on his arrival by Mrs Beatrice Tollman, President and Founder of the Red Carnation Hotel Collection on the 17 April 2015, following a complete restoration, enhancement and refurbishment programme that firmly re-establish Ashford Castle as the most luxurious destination hotel in Ireland and Europe’s finest luxury hotel.

Once home to the Guinness family for over 100 years, the castle has welcomed royalty, celebrities and heads of state across its illustrious history including George V (then Prince of Wales), Ronald Reagan, Brad Pitt, John Wayne, Fred Astaire, Barbra Streisand, John Travolta and many more.

Every inch of the glorious castle estate, parts of which date back to 1228, has been carefully examined, restored and enhanced. The design team was headed by Mrs Beatrice Tollman, Founder and President of Red Carnation Hotels, with the support of her daughter Toni Tollman, the Red Carnation project team and architect Philippe Bonino.

The restoration was undertaken with every respect to this historic building. Each of the 82 rooms and suites at Ashford Castle represent traditional elegance and finesse, beautifully enhanced and decorated with a range of antiques, original artwork, sumptuous fabrics and bespoke carpets, complemented by the latest technologies expected by the modern discerning traveller.

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ASHFORD CASTLE - IRELAND

Ashford Victorian Lake View Deluxe Room

Many of the rooms and suites have been individually and lovingly designed, combining the castle’s original features with the latest modern luxuries. Meticulous attention to detail can be found in the unique works of art, carefully sourced antique furniture and sumptuous fabrics with custom designed carpets, bespoke beds, feature lighting, exquisite towelling and Egyptian Cotton bed linen.

The restoration ensures family members are well catered for under one historic roof with the addition of a 32-seat cinema, children’s games room and even a Lego Room Service menu to keep younger family members entertained. Adults will appreciate the creation of a splendid billiard room, two outdoor roof terraces (one of which will serve fine Cuban cigars) and an array of enhanced public areas, all of which provide the perfect environment in which to kick back and relax in comfort and style. Couples in search of a romantic hideaway will find exactly that at Ashford Castle where the ancient underground wine stores will be transformed into private dining cellars and the old boat house on the shores of Lake Corrib is set to become a private and secluded suite.

The existing public areas such as the striking vaulted entrance hall and Library, the Connaught Room, Princes of Wales Bar, Drawing Room and the castle’s three restaurants – the George V dining room, Cullen’s at the Dungeon and Cullen’s at the Cottage – have all been beautifully enhanced. Enjoy a lavish full Irish Breakfast, light lunch or delicious evening meal in one of these magnificent restaurants for a dining experience with a difference. Guests can also indulge in a tempting Afternoon Tea in the elegant Connaught room.

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Ashford State Room 31

ASHFORD CASTLE - IRELAND

Ashford State Room 32

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Ashford State Room

We are so proud of this fabulous property - our first in Ireland - and we applaud the work of the many Irish craftsmen and artists who have worked fastidiously with our team to restore Ashford Castle to this glorious state‌ Mrs Beatrice Tollman 33

ASHFORD CASTLE - IRELAND

Connaught Room

Drawing Room 34

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George V Dining Room

In true Red Carnation style, no detail has been missed and meticulous attention has been brought to every aspect of this important project. Of particular note is the beautiful array of furnishings, art and antiques. New additions include two stunning stone Irish wolfhounds at the entrance to the castle, a magnificent suit of armour in the entrance hall, an antique lectern in the George V dining room and Murano glass chandeliers from Venice throughout the building.

Jonathan Raggett, Managing Director of Red Carnation Hotels, commented “Mrs Tollman and her team have looked at the needs of Ashford Castle from top to bottom, inside and out and have put together a restoration programme that is truly out of this world.

It will take Ashford Castle to another level, beyond its already world-class standards. As the project approaches its final stages, there is a palpable excitement throughout Red Carnation and in fact throughout Ireland and I couldn’t be more proud to be part of it.”

Wherever possible, materials and pieces have been sourced from local artisans and suppliers to reflect the hotel’s unique environment.

Examples include the Prince of Wales bar which has been made from local Connemara marble and in-room amenities by organic skincare range VOYA from County Sligo. The castle’s illustrious history is also evident throughout and an array of amazing artefacts from the Guinness era of ownership have been sourced to display in the hotel, forging a museum in themselves. Included in this are Lady Ardilaun’s watercolours as well as letters and other documents which provide tangible evidence of the hotel’s colourful heritage.

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ASHFORD CASTLE - IRELAND

Prince Of Wales Room

Due to the age and scale of the castle, the restoration required a complete overhaul of the building’s infrastructure, including stonework, windows and roofs, to ensure its longterm future for generations to come. Behind the scenes, the castle’s kitchens have been moved and completely rebuilt on a different level closer to the dining room, facilitating a more efficient and timely service.

The outdoor areas have also been given the tender loving care required with enhancements and expansions. The falconry school, which was Ireland’s first, has been fortified, as has the equestrian centre. The walled and herb gardens have been tidied, and for more active types, the two tennis courts are now all-weather surfaces with an on-site tennis coach who can assist guests looking to perfect their technique.

The castle’s 9-hole golf course has been treated to ensure it offers the best playing conditions all year round. Fishing enthusiasts will have the expertise of one of six gillies now on hand at Ireland’s only Orvis-endorsed property for fishing and all the necessary equipment and accessories can be hired or purchased from the on-site Fishing and Golf Centre. All of these facilities and the other outdoor activities on offer at the estate falconry, horse-riding, water sports, clay pigeon shooting, fishing, hiking, golf and tennis - can also be enjoyed by guests at The Lodge at Ashford Castle, a charming boutique four-star sister hotel within the castle grounds.

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Prince Of Wales Room 37

ASHFORD CASTLE - IRELAND

Cullens at the Cottage 38

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Spa

The final piece of the intricate renovation is the addition of a beautiful spa and indoor ozone-filtrated swimming pool which, subject to the appropriate planning approvals, will open this July and will reinforce Ashford as the most luxurious destination hotel in Ireland.

Guests will be able to work out in the brand new Techno Gym where a range of cardio and resistance equipment will be on offer.

The five spa treatment rooms will offer a range of pampering therapies to soothe, refresh and rejuvenate including aroma stone massages, an invigorating body polish, detoxifying wraps and deep regenerating facials.

To support the improved facilities at the hotel, the staff levels have been significantly increased, boosting employment within the local area. All staff members have undertaken Red Carnation’s award-winning training and development programmes to ensure the service delivery across the hotel is second to none.

Remaining a constant throughout the entire restoration programme has been Ashford’s General Manager Niall Rochford and his fantastic team. Mr Rochford has presided at Ashford Castle for nearly 14 years and was awarded the prestigious Hotel Manager of the Year 2013 by the Irish Hospitality Institute Founders.

W O‘GOA

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ARMANI HOTEL MILANO

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ARMANI HOTEL MILANO the new vision of hospitality with a touch of class…

T

he new Armani Hotel Milano is the second hotel to be launched within the Armani Hotels & Resorts project and marks the continued collaboration between Giorgio Armani S.p.A., one of the world’s most prestigious fashion brands with Emaar Properties PJSC, the creator of iconic development projects. The launch of the Armani Hotel Milano follows the opening of the world’s first Armani hotel in Dubai, located within Burj Khalifa, the world’s tallest building. The aesthetic of Armani Hotel Milano is unique. Giorgio Armani has lent his personal design touches to this rationalist style building, originally designed by Enrico A. Griffini in 1937.

Armani Hotel Milano is situated in the prestigious Manzoni 31 building in Milan, Italy, anchoring the world-famous fashion district known as the Quadrilatero della Moda (the “quadrilateral of fashion”). It is only a few minutes away from the luxury shopping streets of Via Montenapoleone and Via della Spiga, the famous La Scala theatre and the spectacular Piazza del Duomo.

Inside this 1937 building with its austere and powerful exterior, Giorgio Armani has created a world of harmony and privacy, with uncompromising attention to the requirements of guests. Here luxury, calm and beauty are fostered in pure Armani style, imparting a new aesthetic excellence to the concept of comfort. Giorgio Armani explains “I have concentrated all my efforts on delivering my personal aesthetic vision within a precisely defined ambience of total comfort”.

“Armani Hotel Milano, the newest addition to Emaar’s international portfolio of world-class lifestyle projects, is a testament to our confidence in the design philosophy of Giorgio Armani, who has changed the world of fashion” adds Mohamed Alabbar, Chairman of Emaar Properties.

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ARMANI HOTEL MILANO

Welcome Area

A key element of this approach is the decision to give every room a small vestibule that creates an intervening space before the intimacy of the bedroom is revealed. The Armani style and philosophy defines every detail of the 95 guestrooms and suites of the Armani Hotel Milano.

Each element has been personally designed by Giorgio Armani and has been chosen for its sculptural, aesthetic and sensual qualities. From the Armani Deluxe Rooms to Armani Signature and Armani Signature Suites, on two levels connected by a magnificent stairway that makes a striking architectural impact. Minibars, high-tech amenities, cupboards that vanish into the walls – referencing the passion for order and sense of space pursued by Giorgio Armani over many years in his own homes – create an atmosphere of warmth and restraint within a commodious setting.

Each bathroom, structured for use by two people, features the very finest fittings, including a shower enclosure in discreet one-way glass that allows a view out from inside the shower cubicle, but no view in the other way.

The floors and walls in natural nuances of creamy brown are clad in Silk Georgette, a smooth limestone from Asia. All the furnishings in the hotel share the Armani Casa collection signature design philosophy but have been specifically devised in a range of precious finishes to reflect the period mood of the palazzo: from the elegant linear sofas covered in sophisticated fabrics, to the backlit wooden bed heads.

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Signature Suite

Ambassador Suite 43

ARMANI HOTEL MILANO

Premiere Room

Presidential Suite 44

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Executive Suite

Armani Hotel Milano promises a “home-away-from-home” experience in line with the Stay with Armani philosophy. The Armani approach goes beyond visual aesthetics, offering a new level of service which is epitomised by a unique concept of service delivered under the care of the lifestyle service department, with its innovative Lifestyle Manager concept.

Armani Hotel Milano’s Lifestyle Managers are key representatives of the hotel and are assigned to guests as hosts. The Lifestyle Manager’s role is to anticipate guests’ needs and to ensure that you get the most out of your stay, and your visit to Milano.

Before, throughout and even after your stay, you only need to ask your Lifestyle Manager for advice and assistance with anything and he will be on hand to help – from facilitating your check-in procedure from the comfort of your own suite, to personalizing your stay with customized spa treatments, or creating an itinerary for visiting the highlights of the city.

Your Lifestyle Manager is available around the clock.

From the first moment of your journey, when you make your reservation, the Lifestyle Manager is there to ensure that all your needs are anticipated and attended to in a discreet manner, both within and outside the Armani Hotel Milano. The purpose of the Lifestyle Manager is to extend Giorgio Armani’s hospitality to each and every guest, and to make you feel as relaxed as you would be in your own home.

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ARMANI HOTEL MILANO

Scampo

Ravioli

All the public areas are concentrated on the seventh and eighth floors in the so-called glass “hat�, which affords a spectacular and unexpected panorama encompassing the city, from the historic Duomo to the latest skyscrapers.

The Armani/Ristorante is located on the seventh floor draws on the rich gastronomic traditions of Italy to provide you with classic and authentic culinary delights. The dishes make use of fresh produce and are served amid an elegant ambience, with expert and attentive service. It features a unique Enoteca with an exclusive and wide selection of wines and a private dining room. Whether you are in the mood for a hearty meal over several courses, or a relaxed and light dinner with a glass of wine.

On the opposite side, the Armani/Lounge with the Armani/Bamboo Bar looks out over the skyline; the double height ceiling, the wall with its huge window softened by louvered blinds and sections in backlit onyx and a good choice of music ensure a relaxed ambience in which to enjoy an informal meal, afternoon tea, or an aperitivo before dinner.

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Armani/Ristorante

Bomboloni

Ricotta 47

ARMANI HOTEL MILANO

Armani/SPA 48

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The eighth floor, covering an area of 1,000 square meters, is entirely devoted to beauty and relaxation, bringing together a range of treatments and therapies that promote physical and mental harmony and wellbeing.

The Armani/SPA consists of six dedicated treatment rooms, a Couples Suite – for the inseparable – a fitness gym and a pool designed for relaxation with a temperature control system for maximum comfort. The Armani/SPA therapies, MU, LIBERTÀ and FLUIDITÀ, have been carefully designed to nourish and nurture. Each guest receives a personal consultation from a spa professional in order to develop a fully tailored programme that will deliver a unique sensory experience.

The sunscreen walls that filter out the bright light and the roof with its magnificent view across the skyline establish a slightly surreal mood.

The gym also offers a wide choice of equipment for cardiovascular and muscular training, and is open 24 hours a day.

Available around the clock is the Armani/Business Centre, which extends over 200 square meters with a private conference room and two boardrooms. As well as audiovisual equipment, IT resources, conference facilities and remote-controlled lighting, there is a separate kitchen here, ready to provide immediate service on request.

The Armani Hotel Milano has been planned to satisfy the needs of work, relaxation and pleasure, conforming to that ideal combination of elegance and simplicity that defines the Armani style. “Stay with Armani” is not merely a slogan, but an expression of the hotel’s fundamental philosophy.

Interestingly, this Armani hotel, created within a palazzo, is shaped by the architectural ground plan as an immense “A”. This can be seen in the original Griffini drawings, and is something that is only visible from above. Maybe it was destined to be!

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LAUCALA ISLAND, FIJI

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WO’GOA

Laucala Island

a paradise of lavish pampering member of the Leading Hotels of the World

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LAUCALA ISLAND, FIJI

A private island refuge covering 12 square kilometres in the South Pacific, Laucala unites dramatic rainforest-laced landscapes, volcanic mountains covered in tropical, untouched mangroves and coral reefs brimming with marine life and white sandy beaches with unparalleled levels of luxury and privacy.

The resort sits on the island’s northern coast and covers just 4.5 square kilometres, which means that the vast majority of the land is an unspoiled wilderness of jungle and coconut plantations, home to some of the archipelago’s rarest birds and animals.

Laucala has tapped into the island’s lush natural bounty, establishing a number of organic farms and gardens producing fruit, vegetables, herbs and meat for resort restaurants as well as flowers and spices for the spa.

The sustainable approach to resort living not only guarantees flavourful

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food and memorable spa treatments, but also ensures that guests leave with a genuine insight into Fijian culture.

The Cultural village is one of the few traditional villages left in Fiji and is designed to preserve and showcase local traditions, culture and architecture to guests. The main buildings are the bure kalou, or spirit house, as well as the village hall and the chief’s hut. Here, guests can join our Lovo night and discover kava ceremony with Laucala staff, listen to traditional music or participate in Fijian arts and crafts: weaving, carving and Masi art.

All the 25 villas are a glamorous version of traditional Fijian dwellings, each offers an unparalleled exclusivity and privacy in dramatic, and very different, locations around the northern coast of the island.

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Eleven Plantation villas are set amid a coconut grove beside a private beach; four Plateau villas perch atop Nawi Mountain at the heart of the island, ringed by rainforest and offering unbroken views of the sea; seven Seagrass villas line a powder-white beach; the Peninsula villa hugs a cliff and crescent-shaped beach; the Overwater villa is set above an emeraldgreen lagoon; and the Hilltop Estate sits at one of the island’s highest points, commanding views of the Fijian archipelago.

Regardless of their location, villas are designed with soft curves and freeflowing shapes, using natural materials in construction: thatch roofs made from the leaves of sago palms, local doga timber, bala bala fern stems, and a traditional coconut husk weave known as magi magi. Impeccably furnished bedroom and living areas open to private gardens, each with an infinity-edge pool lit by Tikki torches come dusk. Villas come with a buggy, so guests are free to explore the resort at their leisure.

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The guests of the Hilltop Residence live «up on top». High up in the opulent green hills of Laucala island, the «resort in a resort» crowns the dreams of luxury living à la Laucala. For some people it is the captivating panorama view; for others it is the unique atmosphere which makes guest›s South Seas dreams of «undreamt of pleasures» come true.

The Overwater Residence is one of the brilliant colours that elevate this resort to a noble holiday work of art. You will never experience the fascination of the South Pacific anywhere as fully as in the two-bedroom residence, which appears to float above the emerald-green lagoon.

Almost all of us have experienced the desire to have our own little kingdom, the Peninsula Residence is the epitome of this desire. This luxurious mansion resembles an «island on an island», caressed by the dazzling turquoise waters of the South Pacific and surrounded by opulent green hills, a white beach and plenty of space for privacy.

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LAUCALA ISLAND, FIJI

The eleven Plantation Residences is incorporated into the old coconut plantation, relax on the sun deck, the private beach, in your own pool, the hot tub, the shady daybed, the stylish indoor or open-air lounge or in your own bed.

Situated on Nawi Mountain, the four Plateau Residences offer unforgettable views out to the sea and the neighbouring islands. Carefully integrated into the island atmosphere, their open-plan design blurs the boundary between the interior and exterior areas and gives guests a better idea of the atmosphere of this South Seas Island.

The art of living in harmony with nature without renouncing the conveniences of modern comfort finds its highest expression in the seven Seagrass Residences that nestle unobtrusively under the opulent green of the Sea Grass Bay’s coastline. And like all the other residences they captivate visitors with their clear commitment to the natural environment and Fijian traditions.

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A collection of restaurants and bars offers everything from beachside barbeques to fine dining, with many of the buildings inspired by nature.

Occupying an elegant colonial-style mansion, the Plantation House serves everything from classic á la carte breakfasts to fine-dining dinners. The light-filled dining room is the ideal spot to linger over fresh fruits and juices or Laucala coffee and tea. Gourmet dinners are prepared according to a farm-to-table philosophy, incorporating daily fresh vegetables, herbs, meats and seafood. Guests wishing to take home a taste of the South Pacific can participate in cooking classes in the restaurant’s show kitchen.

The only thing more enticing than the views at the Seagrass Lounge and Restaurant – with its four, tiered alfresco dining areas and waterside perch – is the Asian and Fijian influenced cuisines.

The Beach Bar is all about casual barbeques beside the water; share plates of Mediterranean-style fare are served at the Pool Bar, and the Rock Lounge features open-air dining above Seagrass Bay, with finger food and cocktails the order of the day.

Laucala also offers dining by design, which means customized menus in private dining locations – amid the jungle, along a jetty, in your villa.

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Few spa experiences rival that at Laucala, where traditional Fijian therapies, organic amenities and serene settings go hand in hand.

Four treatment villas – each with an outdoor tub, relaxation room and changing room – and two wet rooms with Vichy showers and steam facilities sit amid water features and tall palm trees, complemented by a beauty salon, pedicure and manicure rooms and the Spa Garden.

Treatments begin in a relaxation lounge fitted with day beds and an open fireplace, followed by a footbath incorporating a hibiscus, honey and sugar-crystal polish and a gentle massage. Signature experiences range from Fijian hot-and-cold stone therapy to body scrubs using volcanic soil from the island and mineral crystal therapy.

Guests are encouraged to become involved in the spa experience through the Spa Garden, where an interactive display informs about Fiji’s tropical bounty. Guests can pick their own spices, herbs flowers and fruits – vanilla, lemongrass, cinnamon, nutmeg, coffee, ylang ylang, pepper, ginger – and create a signature essential oil, soap or lotion in the Spa Kitchen, where a coconut press produces oil in small batches.

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Laucala’s diversions range from relaxing to adventurous. A wide variety of watersports introduce guests to Fiji’s azure oceans, while rainforest walking tours, golf, farm visits and horseback riding are exhilarating ways to explore the island.

The island’s Water Sports Centre is home to a fleet of 14 boats, including the Riviera Open Flybridge for game fishing as well as Dragon sailboats and traditional Fijian outriggers, ideal for sunset cruises or archipelago discovery. From here, windsurfing, kitesurfing, kayaking and jet-skis are also available. Arguably the best way to explore Fiji’s marine offerings is by taking the plunge, and Laucala offers snorkeling equipment and PADI certified Dive Centre to get guests up close and personal with hawksbill turtles and angelfish.

When it comes to experiencing Laucala’s beaches, plantations and hinterland, guests have access to eight immaculately groomed Fijian horses. Guided walking tours also lead guests to far-flung corners of the

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island, with arranged visits to a Cultural Village detailing Fijian arts, crafts and traditions, as well as Laucala’s organic farms and gardens.

Young guests are invited to enjoy their very own personal paradise at Laucala Island with the resort’s customizable children’s program. The Fijian private island escape boasts an impressive children’s experience tailor-made to guests’ preferences.

Closer to the resort, the Kids Club caters to children of all ages with fun, educational and informative activities under the watchful supervision of trained staff. Young guests are invited to enjoy their very own personal paradise at Laucala Island with the resort’s customizable children’s program. The Fijian private island escape boasts an impressive children’s experience tailor-made to guests’ preferences.

Laucala Island goes above and beyond, ensuring each child’s personalized stay is packed with adventures guaranteed to exceed all expectations.

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The islands highlight is the 18-hole championship golf course, thoughtfully designed by Scotsman David McLay Kidd, highly acclaimed, David was in fact chosen to create the 7th course at the legendary St. Andrews in Scotland, home of golf. The main goal was to preserve the original character of the island and create the most environmentally sensitive and sustainable golf course possible. The par-72 layout has been thoughtfully integrated into the environment, with minimal impact on the island’s old coconut plantation area and jungle. The stunning course includes a back drop of volcanic mountains, natural island vegetation and a sheer cliff dropping into the turquoise water of the Pacific Ocean.

Situated on the water’s edge sits arguably the most picturesque Halfway House in the world.

Here golfers can enjoy a well-deserved rest after a challenging front nine. Players can reboot with a healthy snack and refreshing drink while indulging in the breath-taking panoramic views of Satokoro Bay, the ideal way to rejuvenate body and mind before taking on the back nine.

No expense has been spared at this exclusive tropical hideaway, Style and sustainability go hand in hand.

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NoMad - NEW YORK

NoMad North of Madison Text Doug Singer

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Guest Rooms Photo Benoit Linero

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Located at the corner of Broadway and 28th Street, in the heart of the historic NoMad neighborhood which is named for the emerging “North of Madison” area in which it›s located, Owned and developed by the Sydell Group, the Nomad Hotel is doing it just right. Housed in a turn-of-thecentury Beaux-Arts building, it has been fully restored to its original grandeur with interiors

by French designer Jacques Garcia. Intended as a fresh take on the classic grand hotels of Europe, encompassing a distinct New York sensibility, the 168room hotel was inspired by the Parisian home of Garcia’s youth.

Residential in feel and decorated in a classic, timeless style, each room is nicely appointed with hand-selected, richly textured custom-designed furnishings and original artwork.

Garcia, the go-to designer for the Sultan of Brunei, has quite an impressive resume that boasts many international hotel renovations including the legendary La Mamounia in Marrakesh and Fouquet’s Barrière in Paris. The public spaces are highlighted by soaring ceilings and provide a fine gathering place to enjoy dining, drinking and socializing.

If you want to head out to take in the city, The Nomad Hotel is convenient to everything as it is bordered by the Flatiron District and Gramercy Park to the South, Chelsea to the West, and Midtown/Times Square to the North. Centrally located, it delivers the best the city has to offer.

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NoMad - NEW YORK

Rooms range in size from the 340-square-foot classic to the 1,800-square-foot Suite Royale with a private terrace. Bathrooms have exclusive Argan amenities

by Côté Bastide and other amenities include freestanding clawfoot bathtubs, custom linens, bedding and bathrobes

by Sferra and Frette, mahogany French writing desks and curated art including Portraits de Villes photographs. Additionally, there is a huge fitness center with stateof-the-art exercise equipment.

The NoMad Bar radiates the conviviality and warmth of a classic New York City tavern.

The casual menu, which draws inspiration from traditional pub fare, is rooted in the style and foundation of The NoMad and Eleven Madison Park. Here, for example, the NoMad›s famed chicken for two is re-introduced as a chicken pot pie, replete with black truffles and foie gras.

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Award-winning Bar Director Leo Robitschek has created a beverage program that celebrates classically-focused cocktails, while delving into two new arenas: festive, large-format drinks and a selection of reserve cocktails crafted with rare spirits.

An extensive selection of both approachable and sought-after wines and beers are available as well.

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Atrium Photo Benoit Linero

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Library Photo Benoit Linero

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The culinary program is under the direction of Chef Daniel Humm and Restaurateur Will Guidara of the award-winning, 3 Michelin star-rated, Eleven Madison Park.

With dining rooms ensconced in red velvet curtains, this is true New York City elegance in all of its grandeur. Chef Daniel’s time spent throughout Switzerland, California, and New York City, brings an incredible base of knowledge for brilliant menus that is rooted in the same traditions for which he is so well known. The restaurant is comprised of a series of rooms surrounding a glass-enclosed atrium and features a refined yet approachable menu with a wine program that celebrates the great wine growing regions of the world and innovative, classicallyfocused cocktails.

After dinner, curl up by the grand fireplace and with a book from the fully curated, two-level library which is connected by an original spiral staircase imported from the South of France. Guests can lounge on custom-made furnishings and enjoy an eclectic literary collection, featuring extensive volumes on such wideranging topics as The History of New York, Music, and Cocktails and Spirits.

Also of note, throughout the year The Nomad hosts a wide array of events and performances that is open to the public as well as hotel guests and truly rounds out what is a top-quality Manhattan hotel experience for the distinguished traveler.

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THE GRAND GELINAZ! SHUFFLE

THE GRAND GELINAZ! SHUFFLE beyond food & evil

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37 of the world’s most acclaimed, pioneering and creative culinary talent will participate in an unprecedented international restaurant ‘swap’

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THE GRAND GELINAZ! SHUFFLE

Andrea Petrini and Alexandra Swenden

Thursday July 9 2015 will herald the first ever, global collaboration of 37 of the world’s chefs as they participate in the 2015 The Grand GELINAZ! Shuffle. From San Francisco to Melbourne, 37 of the world’s most acclaimed, pioneering and creative culinary talent will participate in an unprecedented international restaurant “swap”.

Today’s brainchild of creative directors Andrea Petrini and Alexandra Swenden, GELINAZ!, originally created by chef Fulvio Pierangelini and Petrini, on a local level has been in existence since 2005. GELINAZ! a collective made by chefs for chefs, never repeating itself, at core was solely created to give something back to an ever-evolving industry, aadapting to unpredictable situations and charting new territories to sharpen creativity. Petrini and Swenden are, in essence, curators of a culinary hub that brings together artists, musicians, scientists, thinkers and producers with chefs and are renowned for constantly pushing the boundaries of their collaborations. In 2015 however, sees them surpass their previous achievements with an idea originally put forward by chef Blaine Wetzel, securing a who›s who of culinary talent on a world tour.

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Mugaritz - Andoni Luis Aduriz

In a heavily populated world of food events and congresses, GELINAZ! uniquely takes the chefs back into the kitchen to celebrate and explore their individual creative culinary identities. Personally selected

by Petrini, each chef was chosen for his or her unique approach to cooking, “It was an impossible task and I would have been happy to double the number of participating chefs, but logistically it was not tangible. The line-up for this performance is a family of chefs, who take risk as a starting point, that are neither fearful of creativity nor driven by ego, but are fuelled by a desire to explore. The result has been incredible. A coming together of legendary names of the gastronomic world, side by side with some lesser known, but equally exciting ‘indie’ talent”.

GELINAZ! Shuffle celebrates the very core of the hospitality industry: sharing knowledge, exposure to new ingredients and learning new practice - creativity without fear. There is no voting system, there is no number one and there is no judgement. Instead, a collaboration that will offer the diner a unique and exciting experience and leave each kitchen and participating chef with a fresh understanding of a different culinary culture, in an international exchange of knowledge.

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La Grenouillere - Alexandre Gauthier

The dinner will be held simultaneously, globally on July 9 2015, every participating chef, in different kitchens, on different continents will simultaneously be serving their unique 8-course menu in a fellow chef’s restaurant.

From Japan to Chile, from Brazil to Slovenia, France, Turkey, Sweden, Thailand, Australia, UK, Italy, Peru, Spain, Canada, Belgium and Denmark and throughout the United States - 37 of the best chefs on the planet will be swapping lives, identities and restaurants Albert Adria, Andoni Luis Aduriz, Inaki Aizpitarte, Massimiliano Alajmo, Yannick Alleno, Massimo Bottura, Alex Atala, Claude Bosi, Danny Bowien, Sean Brock, Riccardo Camanini, Mauro Colagreco, Dominique Crenn, Kobe Desramaults, Alain Ducasse, Alexandre Gauthier, Bertrand Grebaut, Sean Gray, Mehmet Gürs, Rodolfo Guzman, David Kinch, Virgilio Martinez, Carlo Mirarchi, Yoshihiro Narisawa, Magnus Nilsson, Petter Nilsson, Daniel Patterson, Fulvio Pierangelini, René Redzepi, Ana Ros, Colombe Saint-Pierre, Davide Scabin, Ben Shewry, David Thompson, Blaine Wetzel, Jock Zonfrillo are among the line-up.

GELINAZ! Shuffle transports chefs from the comfort of their home environment and routine and delivers them into a different culture and country. In an intense, adrenalin-filled few days it will submerge them into the unfamiliar and from that elegant chaos and vulnerability, unprecedented dishes will arise in a creative environment born of learning.

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Septime - Bertrand Grébaut

Each chef has willingly participated in a global lottery and know of their country and restaurant destination. The chef will travel to the country of destination, three days prior to the event to prepare his or her unique eight-course menu. They will not take any ingredients from home; they will prepare dishes combining their culinary approach with the energy of their location. The staff in each restaurant will receive instructions to welcome the new chef and provide full access to the restaurant know-how. The chef will have three days to learn the ropes, grasp an understanding of the restaurant’s style and develop/ experiment with ingredients to begin the rigorous constructing an 8-course menu.

The visiting chefs will not only cook in their new kitchen, but also have a glimpse of their colleague’s life. Living in their home, walking their dog, watering the plants, having breakfast with their family. They will be immersed in their culture and location. A true family collaboration.

On July 9th - the day of the dinner - the information will be made available to the public and to those who have reservations at the restaurant.

The results of GELINAZ! Shuffle does not remain the sole proprietary of the dishes however. Styles of kitchen practice, structure and approach, as well as front of house philosophy, will trigger improvement and change and ideas, as the intimate internal workings of participating restaurants is shared with transparency.

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Alain Ducasse Naturalness Photography © Pierre Monetta

After several months, the newly refurbished Hôtel Plaza Athénée is the epitome of Parisian luxury, reopened its doors and with it, the restaurant “Alain Ducasse au Plaza Athénée”.

Here at “Alain Ducasse au Plaza Athénée”, Alain Ducasse tells a personal and radical story, continuing the work he began twenty-five years ago. He represents the naturalness cuisine, inspired by the fish-vegetables-cereals trilogy, with the help of his chef of Romain Meder.

This trilogy has a specific meaning - healthier and more natural, more respectful of the Planet, it delivers a free and nearly instinctive interpretation of Haute Cuisine, revealing the produces’ original flavor, from the noble to the humble, all exceptional.

Considered to be one of the most renowned chefs of his generation, is at the helm of three restaurants each awarded by three Michelin stars in Alain Ducasse à l’Hôtel de Paris in Monaco, Le Meurice Alain Ducasse in Paris and in London at Alain Ducasse at The Dorchester. The Chef says: “There is an absolute necessity to go towards a better way of eating, in harmony with nature, healthier and more environmentally friendly”.

Humble produce at the service of gastronomy! For Alain Ducasse, the challenge is reasonable: “I am convinced that the time has come to give an interpretation of haute cuisine to these modest products. In my opinion, this is not a constraint. It is a world of new flavours that I am offering my clients to explore”.

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Alain Ducasse has always been fascinated by the original tastes of nature. The cuisine he offers today at the Plaza Athénée is a new step in this quest. He takes his research further in an even more personal expression than ever before.

It goes without saying that the technical base of French haute cuisine remains intact, including expertise and absolutely precise detailing for vegetable preparation, cooking and seasoning. At the restaurant Alain Ducasse au Plaza Athénée, the cuisine is liberated from limitations such as, for example, an entire cauliflower prepared in a brioche-crust or with vegetables from the “Jardin de la Reine” simply accompanied by roasted and mortarmashed hazelnuts.

Cooking becomes practically instinctive. Vegetable jus are short, direct, parting company from (too) slow-cooked stocks. The chef adds ginger and lemon to a turnip-carrot cooking juice, adding vivacity, and prepared almost to the minute, preserving all the aromas. The resulting vegetable juices are served at the beginning of the meal in a Royal de Champagne glass of the glassworks founded in 1678, after a privilege granted by Louis XIV and now owned by the Haviland group. Condiments are just as fresh and vigorous. They sometimes add binding to a delicate juice or as an accompaniment to the dish – ground shells for marine flavours, borage and lovage for more earthy tones.

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Lentilles vertes du Puy, caviar doré, délicate gelée 86

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Tone over tone on the plate, the contrast of “Puy green lentils, golden caviar” is an explosion of flavours - the lentils resists slightly under tooth, the caviar melts on the tongue. The comfit Mediterranean monkfish, accompanied by root vegetables and bulgur, is prepared in a tajine. Overall, this cuisine has a soul. This extra dimension undoubtedly originates from the love Alain Ducasse feels towards Japanese cuisine.

Having invited Toshio Tanahashi, one of the few chefs specializing in Shojin cuisine to come to Paris to share his expertise with Romain Meder and his team. But to be clear, for Alain Ducasse, this does not mean cooking Japanese cuisine, Ducasse adds “We wanted to capture a few characteristic flavours such as tofu and seaweed. Some elements of Japanese cuisine were retained by integrating them into our own vision and culinary culture”.

Guest will find an echo, for example, in the thin sheet of tofu covering marinated tomatoes served as a starter or in a miso and dashi discreetly present here and there.

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Alain Ducasse au Plaza Athénée’s Executive Chef Romain Meder trained in France, his dream to travel, explore the world and discover new flavors. Worked in the British West Indies for a year where he became acquainted with Caribbean spicy cuisine. Upon his return to France, he spent two years at Hélène Darroze in Paris, then puts his talent to the service of the prestigious Maison Potel et Chabot, working from chef de partie to sous-chef.

Romain was noticed by Alain Ducasse who called him to his side at the Plaza Athénée, first as chef-de-partie and then as sous-chef. He later is named chef at La Cour Jardin. Alain Ducasse confirmed his position as Chef by entrusting him with the kitchen of his restaurant Spoon des Iles in Mauritius, the success was dazzling. To prepare for the opening of his restaurant in Doha, Alain Ducasse entrusts Romain Meder with a mission of the highest importance - explore Lebanese, Moroccan and the Western side of Indian cuisine to define a contemporary Middle-Eastern cuisine.

For a year and a half, Romain immerses himself in these traditions, the use of spices and of vegetables. It is this unique experience that nurtures the creation of the IDAM menu in Qatar.

Since the beginning of 2014, Romain moved to Paris where, together with his team, prepared for the reopening of the new restaurant Alain Ducasse au Plaza Athénée.

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Chef Romain Meder 89

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“Nourishing oneself in a healthier and more natural way is an expectation and a necessity that it is now time to implement in haute cuisine.

Exceptional produce expressing their qualities in simplicity, a technique whose elegance is to fade into the shadows to better serve them.

This is cooking as I love it most. A cuisine of naturalness, unfettered, liberated. This very personal interpretation is now an integral part of my restaurant at the Plaza Athénée” Alain Ducasse

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Chocolat et café de notre Manufacture, sarrasin torréfié 2ème partie 91

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Framboises à l’hibiscus, pastilla croustillante 92

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Turning his back on traditional presentation, wines are now classified by generation. 10 years, 15 years, all the way up to 55 years! A beautiful way to choose wine, defined by an event that marks a life and their celebration. Gérard Margeon, Executive Head Sommelier of Alain Ducasse’s restaurants and Laurent Roucayrol, the restaurant’s head sommelier, ensure wine selection.

For an exceptional table, an exceptional service. Guest can, if they desire can order wine the very moment the table is booked. The bottle with then be “mise à l’épaule”, meaning brought up from the cellar, and opened at the most optimal time. On the special day, another pleasure is observed: the bordelaise double decanting. The ceremony consists of first pouring the wine (filtering it) in a “soft” decanter, meaning there is only light oxygenation. The bottle is then rinsed with wine to get rid of any deposits, then the wine is returned to the original bottle.

Denis Courtiade, the restaurant’s Manager, presents clients marks of attention that accompany them throughout the meal. He offers innovative, liberated gestures. Simple and authentic movements, building the meal into an experience that engages the entire body.

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The dining room is a gem- designed by Patrick Jouin and Sanjit Manku – where all is softness of curves, materials and contents. Everywhere is wonder in the remarkable quality of the pieces created with an absolute attention to every detail, a formidable representation of the craftsman’s expertise. The hand of Man at the service of Beauty transcending matter and form.

A delayed contrast, at the room’s entrance, a space is delimited by the convex part of three polished stainless steel shells. The guest is on a threshold, in a delayed contrast effect: no longer outside, yet not quite inside. A smooth transition, a gentle manner of giving time to the visitor to enter the restaurant’s world. On the concave side, each of

these three shells isolates a table, one of them actually becoming the backrest to a sofa.

This form is reminiscent of the « cloche » covering plates on their way to the table.

On the table, shapes from yesterday and today are joined in perfect unison. Precious materials cohabitate with the simpler objects in a collection of unique creations designed

by Pierre Tachon or Shinichiro Ogata, by Rina Menardi, Gérard Crociani or Tina Frey.

Cutlery created in the 1970’s by Roger Tallon is exclusively reedited for the restaurant.

Alain Ducasse himself discovered some pieces in flea markets. On the table and in the kitchen alike, crude and noble materials converge. A collection of unique pieces, each tells its own story, but all tell the story spun by Alain Ducasse for his restaurant at the Plaza Athénée.

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CLARE SMYTH - RESTAURANT GORDON RAMSAY, LONDON

Clare Smyth a world class chef Gordon Ramsay’s protégé... the first and the only woman in the Britian to run a restaurant with three Michelin stars!

Clare Smyth’s credentials are exemplary and her steep rise to Chef Patron at the three Michelin starred Restaurant Gordon Ramsay is not surprising. Clare’s devotion to her craft and her uncompromising standards, meticulous work ethic are just two of the reasons why she remains the first and only female chef to run a restaurant with this accolade in the UK. Clare has stayed at the helm, safeguarding Restaurant Gordon Ramsay precious three Michelin stars and it is Clare who Gordon Ramsay needs to thank for helping him retain this status as an international culinary giant in the eyes of Michelin.

Born in Northern Ireland, Clare moved to England at 16 to learn the skills which would eventually make her a world class chef. On completing her studies Clare’s thirst for knowledge drove her to stage under many influential chefs around the world.

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CLARE SMYTH - RESTAURANT GORDON RAMSAY, LONDON

In 2002 Clare joined Restaurant Gordon Ramsay and worked her way up the ranks to become Senior Sous Chef. Clare left London in 2005 to gain experience abroad and joined the kitchen at Alain Ducasse’s renowned Le Louis XV in Monte Carlo. Soon after returning to London and Restaurant Gordon Ramsay in 2008 she was promoted to the position of Head Chef.

WO’GOA speaks with Clare…

WO’GOA: It’s interesting to learn how Chef’s find their passion for cooking and where they grew up. Tell me more about your formative years and how did you find your way into the culinary field to became one of the most sought-after Chefs in the world!!

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Green apple and lime sorbet with shiso, avocado and eucalyptus

Clare Smyth: I grew up on a farm in Northern Ireland, so I kind of from a very young age I learnt about respecting produce and farming and that helped a long way. Also the growing stages, I was around a lot of food which obviously was a big part of my life, and I began to work at local restaurants from quite a young age during my school holidays and learnt skills – butchery skills, comparing more manner of ingredients, everything was fresh, everything was baked, it was all home cooking and didn’t realize that actually much later in life that a lot of families don’t have that, you not sort of growing up in that rural environment where every meal is cooked from scratch, so I think that kind of gave me good understanding of food from a very young age.

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CLARE SMYTH - RESTAURANT GORDON RAMSAY, LONDON

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The Inspiration Table is a hub of creativity where our most exciting and current dishes are developed, bringing the artistic finesse of the kitchen to your own private table. Experience Chef Patron Clare’s menu in a unique and intimate setting, with dishes created and prepared right in front of you.

Dining on the Inspiration Table brings you a step closer to understanding the art and science of creating exquisite dishes and the ingredients used. It is quite simply an experience like no other to interact with the chefs who offer an exclusive insight into the methods and creative process behind each dish.

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WO’GOA: Taking you back to 2005, the opportunity to work with Alain Ducasse at Louis XV in Monaco, how did that experience help to form who you are as a chef today?

Clare Smyth: It was one of the best places where I worked, it was like my second home, and I loved it every single day I was there. Monaco was a very glamorous place and one of the best regions in the world for produce.

The chef’s philosophy for food was all about nature and the product.

We went to Italy, to the markets every day and brought the produce and drove it back. You are just surrounded with wonderful seafood around the Mediterranean.

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WO’GOA: Tell us about your journey to becoming a chef and what inspired you to pursue this career?

Clare Smyth: I think it’s been the real passion for produce, food but also making people happy, being a chef you are actually really doing a nice job, because people go out to enjoy themselves so you got to make them happy. Seeing smiles on people’s faces, being part of their special events, birthdays, anniversaries and being a part of that is something which has given me very much pleasure over the years.

Poached Scottish lobster tail with lardo di colonnata, vegetables à la grecque and coral vinaigrette

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Poached halibut with Atlantic King crab, cauliflower couscous, finger lime and ras el hanout infused broth 104

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WO’GOA: Your culinary creations are based on a unique interpretation of the Modern kitchen that goes beyond your undisputed culinary talent, the utmost attention toward ingredient selection and their transformation into highly innovative flavors, how do you bring this balance on the plate?

Clare Smyth: It all on the palate, it’s got to do with everything got to be based from memory, things which are nostalgic will be imbedded deep in your mind without you will knowing it and when you taste the flavors together they are all correct as they fit just like the pieces of a jigsaw puzzle. Sometimes when you taste something there will be something missing and I think normal people know that themselves and there’s a question in your head that you know that needs something else and then finding that ingredient to fit that puzzle to get the complete flavor.

WO’GOA: What are your greatest influences in the kitchen?

Clare Smyth: It’s all about seasons, nature does everything for me, it’s all there – it’s a gift, it’s how you interpret it.

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WO’GOA: In your opinion, what is the best recipe you have ever created and what inspired this recipe and why?

Clare Smyth: I would say that there is any single recipe that I have created that I am most proud off because there will be one at the moment but definitely in two years it will be outdated, as food moves fast and time evolves. I think a lot of the things I have done have been great and after two years I have decided that actually it’s not so great anymore because I got better as well.

WO’GOA: How would you describe your cuisine?

Clare Smyth: I would say its modern British cuisine, because now in Britain we have so many different things from small growers, producers who have evolved considerably from where it was 10 years ago. I cook a very light style of food, very light and healthy.

WO’GOA: What is the feeling to be Britain’s first female chef to hold three Michelin stars!

Clare Smyth: I am not sure, it’s one of those things which I was actually very me happy to achieve that level, however it’s also a lot of pressure.

Initially you feel that’s great and amazing but actually you know when you reach that level everyone’s expectations goes up so everyone is expecting to be wowed by something you do but it is living up to that expectation every day.

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WO’GOA: What new ingredient or ingredients are inspiring you right now and how do you select your ingredients?

Clare Smyth: At this moment in time we have the English asparagus season, it’s just about to finish but I am very much of a person who cooks with the season and with what nature is doing, soon we will come into the season of tomatoes but right now the season is still with the beautiful sweet English peas and asparagus.

WO’GOA: What are your favorite ingredients you like to work with?

Clare Smyth: It’s a luxurious ingredient – black truffles, Périgueux truffles, it’s my favorite ingredient.

WO’GOA: Is there an ingredient that you weren’t able to master and have given up on and why?

Clare Smyth: No, I love everything there is no bad ingredient there is only bad cooking.

WO’GOA: Produce, Creativity or Technique, what is more important to you and why?

Clare Smyth: Produce because we are only as good as the actual product that we have, as chefs are only the finishing touches as all the work is done before. Great product is always a gift.

WO’GOA: Do you have any special cooking techniques or equipment you particular enjoy using?

Clare Smyth: Not in particular since I am a person who experiments with everything, I always got my eyes open to new things and to use everything. I studied history of food which goes back to cook books, books going back to the 1600’s through till now and I am someone who keeps my eyes open for everything.

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WO’GOA: What is your guilty pleasure food, do you have an all-time favorite dessert?

Clare Smyth: Salt and vinegar crisp and Baba au rhum from Louis XV, Monaco.

WO’GOA: What does Clare Smyth do when she needs a break? How do you spend your time off?

Clare Smyth: I like eating out and love fine wines, I’ve got the passion for those things and it’s doing what I love, sitting on the other side and enjoying it.

WO’GOA: Clare Smyth and Restaurant Gordon Ramsay has received about every honor imaginable.

What is it that keeps you motivated at this point in your career?

Clare Smyth: I think I am still beginning, compared to some great chefs in the world I have achieved very little. I admire people like Alain Ducasse, Gordon Ramsay and Thomas Keller, and inspired to be like them. Actually I have achieved very little although in terms of accolades yes I have but in terms of what you turn that in to and what legacy you leave behind.

WO’GOA: Being a chef is perceived as a glamorous profession, what advice could you give to chefs especially females who are first entering the field today?

Clare Smyth: I don’t think it’s a glamourous profession at all, I actually think it’s really hard work and someone has to be very dedicated to achieve anything at a high level. You need the basics as a trade, the same as building or any other thing where you have to learn the actual techniques. To be able to cook and customers are waiting and everything is by the second and there is always pressure to deliver so I wouldn’t say it is glamourous profession, so if you want to be good at it and actually real at doing it takes awful lot of hard work and dedication.

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Alb e rt Ad r i à Project 5.0

Text Oilda Barreto

What do you call a world renowned chef whose favorite cook on Earth is his mother? Whose brother at one time owned the numero-uno hottest restaurant in all of Spain, Europe, and the international culinary field, the now legendary “El Bulli”? And whose said brother was also rated as, “the greatest chef on the planet”, Ferran Adrià?

You call him Ferran’s younger brother, world renowned Chef Albert Adrià.

Albert Adrià was once pegged as “the greatest unknown cook in the world”

by Joel Robuchon, a man who himself carried the label of “greatest chef of the century” and who named Ferran “the greatest chef on the planet.”

Albert’s culinary genius of a brother (the scientist-chef behind culinary foam) showed him the ropes while he became sole head chef of the exceedingly prosperous establishment. El Bulli continually held three Michelin stars and was regularly voted by 500 industry professionals as the «best restaurant in the world”. At age 22 Ferran Adrià joined the kitchen staff of El Bulli as a line cook and in a mere year and a half he became the head chef. Ferran referred to his style of cooking as “deconstructive” and defined the term as “taking a dish that is well known and transforming all or part of its ingredients and by modifying the dishes› texture, form and/or its temperature”. In effect, to give the diner something they’ve never had before by provoking the patron’s curiosity with enchantment. As he said, “the ideal customer doesn›t come here to eat but to have an experience”.

This kind of culinary thinking, “that magical instant when you have the idea and the dish is born,” was obviously an influence on the younger Adría.

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So, who exactly is Albert Adrías? Almost everyone knows he is Ferran’s irmanito or, little brother.

Luckily for him, his career ties in closely with that of his elder. Raised in the outskirts of Barcelona, Albert left school at the young age of 15 and began working under his brother’s tutelage through every station of the kitchen, starting as a dishwasher. He soon discovered that pastry was his passion and he earned his stripes in the gastronomic field as a pastry virtuoso. Just ask any chef around the world and they will tell you that Albert was the wizard behind Ferran’s empire and was the co-conjurer of El Bulli’s avant-garde cuisine. It was Ferran who passed-on his passion for cooking to his sibling when he had Albert join the El Bulli team long before El Bulli was to become the most famously influential restaurant in the world. So, although his brother was the über talented brain of the now fabled restaurant, Albert was there playing his part at the forefront in food plating modernization as the behind-the-scenes pastry genius...his desserts became as celebrated as the other menu choices.

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Ninyoyaki de chocolate - TICKETS © Photographer Moises Torne

In 1997 Albert left El Bulli to dedicate himself full time to his first solo book, “Los Postres de El Bulli”, “The El Bulli Desserts”. Around the same time, El Bulli’s creative laboratory called “Taller” began. A table, two chairs, and four books were all it took to start. With Ferran and fellow culinary collaborator, Chef Oriol Castro, Albert spent his time brainstorming and concocting new dishes for the following season›s menu. Their scientific department researched products to use for their ideas. As the Taller workshop grew and moved, other staff joined in to take their food from theory to reality. With a wall of spices around them and products and textures to develop, the Taller idea became a keystone in culinary history. The brilliance behind the planning caught-on and was imitated in restaurants around the world.

Also during this period while El Bulli was closed, Albert would travel to continue furthering his education alongside master chefs. He set up stages at different renowned restaurants and pastelerías such as Escribá in Barcelona and The Fat Duck in England.

He also teamed-up with Michel Bras and Guy Savoy in Paris, and with Chicago’s Charlie Trotter, among others.

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Olivas-Sfericas - TICKETS © Photographer Moises Torne

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After a few years, Albert needed a break from the unceasing inventive pressure at El Bulli and haute cuisine so he decided to focus on the more relaxed Catalan style of eating...Tapas. He wanted to focus on the customary “fer vermut” which literally means to “do vermouth” but it’s also an idiom for “have a drink and bite to eat” or, “tapas!” Tapas are little dishes of scrumptiously appealing bite-sized food, usually eaten before or after dinner. Dinner in Spain usually starts anywhere from 8 pm to midnight so they are almost indispensable. Tapas are served in bars or, “taparias” all over Spain and it is ingrained in the culture - you can find them everywhere and enjoyed by people of all ages. A good tapas bar is all about being convivial; good food, good drinks, and good conversation makes a good tapas bar. He finally left El Bulli in 2006 to open “Inopia”, a tapas bar in Barcelona with his childhood friend, Juan Martínez. At Inopia, Albert was able to return to the classics. Though he kept the menu old-style, he admits that the planning stages and the techniques were anything but traditional.

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Bodega1900

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In 2009 Albert published his second book, “Natura.” Taking his inspiration from nature itself, Adrià created ground breaking and intricately plated desserts. With big, splashy photos of unique sweets, it created quite a buzz and he received widespread acclaim for this best seller.

The demand for his unusual haute cuisine was high and meteorically climbing. Even with all of the hoopla he and his brother generated at the forefront of culinary artistry, he craved for more. He missed the splendor of working with his brother and he continually wanted to grow. So poof, he made it happen…

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PAKTA

Along with his brother again, the irmanos Adrià collaborated and opened a hotel-bar in Barcelona called “Tickets.” The two well-defined areas at the hotel are its cocktail bar, “41°” on one end and a taparia, “La Vida Tapa” on the other, both critically acclaimed and wildly popular. They then went on to open other tapas bars and restaurants, a project they call “5.0”, a culinary “amusement park,” with 5 culinary concepts, 5 restaurants, 5 partners and one creative chef, all in one area.

Together, these five hot-spot attractions formed a food-mall of sorts. They are the mustvisit restaurants in the heart of Barcelona for food lovers and especially for those with El Bulli nostalgia: “Tickets” their modern tapas bar with the two concepts together as one and where it is challenging to get a reservation. With utterly pioneering menu items, would one call these tapas “Spanish?”

“Bodega 1900” a traditional bar intended expressly to enjoy “vermut,” or the common tapas custom in Spain.

“Pakta” a Japanese/Peruvian cross-pollination of genius. It is the only place for Japanese food in the country.

“Hoja Santa” which means ‘sacred leaf,’ a high-class Mexican restaurant for classic yet exquisite comida Mexicana.

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“Nino Viejo” which means “boy/old man.” Mexican urban cuisine for tacos and other “botanos” or, Mexican style small plates.

“Enigma” with an exclusive tasting menu and cocktail bar which includes a reincarnated “41°Experience.” Its menu is for the El Bulli fans and for others, especially tourists, to have a once-in-a-lifetime dining experience.

The developments of these establishments have been in place since January, 2011.

“The project has been growing freely in my mind since the very beginning.”

Says Albert, “Actually, I am just taking advantage of the synergies and the best proposals I have been receiving. I realized that it was the same as creating a new family. If you are planning to have five children, it is better to have them as quickly as possible, to be a young and active mother, and still be young when your children are teenagers. I am signing contracts with partners for 20 years.”

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With all of his restaurants making money, some with affordable prices, others more exclusive Adrià adds, “You need to have a big machine behind the scenes making the money to make it happen.”

Adrià is now moving his machine gears internationally. He wants to open a restaurant and nightclub on the popular Spanish island of Ibiza and a beach club in the Dominican Republic. Though he gets many offers from abroad, he chooses to stay close to home, to be the “soul” of his restaurants. He wants to put in the hard work and let his team know that he’s there, encouraging them to better themselves every day. And he hires high quality management so he can concentrate on what he loves to do: cooking.

Though Albert Adrià spent the first half of his life being “the world’s most famous chef’s brother,” he can now share that name tag. His innovative wizardry with Ferran to help El Bulli become the most famous restaurant in the world and his utterly authentic style of preparing and plating food, the “hermanito de Ferran” has definitively earned his stripes.

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JOCK ZONFRILLO Tasting Australia Š Photography Matthew Turner

Born in Scotland to an Italian and Scottish family, Jock Zonfrillo’s formative years were heavily influenced by his respective cultures.

Both had a genuine respect of seasonality and understanding of the land. His Scottish family had a love of wholesome, pure, unfussy Scottish produce and his Italian family had a home that revolved around a kitchen full of the aromas and flavours of their rich Neapolitan cooking culture. Unsurprisingly, the kitchen was a natural home for Zonfrillo and a place where - even from the very early stages of his career - he married both respect for location and culture with his craft.

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Honing his skills in the great country house hotels of Scotland, Jock was inevitably attracted to the dynamic and competitive kitchens of London where he worked with many great chefs, including Marco Pierre White at his eponymous Restaurant Marco Pierre White (Knightsbridge).

During that time, under such an iconic chef who demanded military precision from his team, Zonfrillo worked his way up the ranks, earning the respect of his peers. The London energy was indeed exciting, but the need to reconnect with ingredients directly at their source prevailed.

Jock moved to Kent, the “Garden of England”, and worked with David Cavalier at Michelin starred Chapter One. In a bid to further expand his knowledge base and curious to experience new culinary cultures, Jock moved halfway around the world and spent a year in Australia at Sydney›s Restaurant 41. This brief sabbatical year made a huge impact on Zonfrillo, but he still returned to the UK as planned, again working for Marco Pierre White, this time at Les Saveurs. Jock left the Marco fold to join the opening team at The Pharmacy by artist Damien Hirst, a restaurant that captured the imagination of London and received international acclaim for its cutting edge cuisine. Again, yearning to be in contact with nature, Jock opened a restaurant in a small boutique hotel on the spectacular Cornish coast, his last position in the UK.

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Orana, which means “welcome” in some Aboriginal languages, is an intimate space that can accommodate 25 guests.

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Saltbush and kutjera

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The year spent in Sydney had truly made its mark. He had discovered his spiritual home in Australia and was captivated.

In 2000 the opportunity to return to Australia as head chef of Restaurant 41 presented itself and Zonfrillo immediately took it; he had discovered his spiritual home in Australia and was captivated. Jock’s time in Sydney was followed by consultancy work before he moved to Adelaide as Executive Chef at Magill Estate Restaurant. He remains in Adelaide and is now chef/ owner of Orana and Street-ADL restaurants, his first solo ventures.

Jock Zonfrillo embraces all the elements of Australia – from ancient civilizations to the modern day – and in the process he has created a food philosophy and cuisine style that are uniquely his own. His curiosity for the land, the produce, the people and the history of the country has resulted in over a decade of research and exploration of regional Australian produce. Orana is home to his findings, his philosophy and his cuisine.

In particular, Jock connects with country and the ancient culture of the Aboriginal people, the oldest surviving culture that dates back more than 60,000 years. He comments, “By connecting with the Aboriginal people we are influenced by their values, customs and traditions. They are part of the land – custodians rather than owners.”

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Jock further explains, “Our cooking simply respects Australia’s food history.

We celebrate produce from all over the continent. Of course there is a strong influence from South Australia and the abundance of local ingredients on our doorstep, stretching from the Adelaide Hills to the coast. We approach our cooking with an understanding of where our ingredients originate and the culture of the Aboriginal people, whose philosophy to heal and be healed by the land and to always give back more than you take, strongly influences the identity of our kitchen.”

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“Nomad Chef” a 10 part series...

Jock travels to the ends of the earth to explore the world’s most remote culinary cultures and respectfully discover centuries of traditional knowledge... & Host of Restaurant Revolution the new 2015 food show for Channel 7, Australia 137

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Native currants, coconut ash

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Unpasteurised aged goats cheese with young riberry leaves

From the moment he returned to Australia, Jock has been striving to identify a true taste of Australia through the culture of this incredible place. His curiosity for the land, the produce, the people, and the history of the country has resulted in over 15 years of research and a quest to define a true Australian gastronomic identity. Outside of the kitchen, Jock has become instrumental in successfully reintroducing the recognised Longhorn breed of cattle back to Australia after many years of unsuccessful proliferation.

He dives for scallops off Kangaroo Island for his restaurants, monitoring environmental changes and seasonal variations of the scallop breeding grounds. He explores regional Australian produce and celebrates it in his cooking, foraging primarily in the Adelaide hills but also throughout Australia.

The Aboriginal philosophy to heal and be healed by the land and to always give back more than you take, strongly influences Jock’s own culinary philosophy. Understanding the nutritional and healing properties of the indigenous produce and respecting the produce’s relationship with the land and culture has created a broader context of food for Zonfrillo. Working with people who are custodians of the land rather than owners has inspired a new depth and dimension to Zonfrillo’s cuisine style. His cooking honours Australia’s food history, as he seeks to unify cultures through the use of indigenous ingredients and define Australia’s gastronomic identity today. Jock embraces all the elements of Australia, from ancient civilisations to the modern day, and in the process he has created a food philosophy and cuisine style that are uniquely his own.

The Orana Foundation, a charity founded by Jock, it educates and heals both Aboriginal Communities and modern Australia. Learning from culture, respecting country, embracing settlement and uniting Australia by sharing the nutritional and gastronomic knowledge of the first Australians.

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Suzette G r e s h a m simple elegance Suzette Gresham, Acquerello’s co-owner and Executive Chef, has had a profound impact on the culinary world over the course of her over 35 years in the kitchen. Her career is one that has been punctuated by numerous awards and accolades from both local and international institutions. In 1980, she was the first female apprentice to be on the U.S. Culinary Olympic team, returning as an individual competitor 4 years later, and taking home the bronze metal. She holds the coveted Antonin Careme award, and was honored to become the first Junior Member of the ACF, later being voted to the Board of Directors for three terms. Acquerello has held a spot every year on Michael Bauer’s Top 100 Bay Area Restaurant List since its inception 19 years ago. The restaurant has received a Michelin star every year since 2007 until 2014 when it was awarded a second star.

Gresham is only the third woman in the U.S. to hold that title. While these prestigious achievements are a source of pride for Gresham, they are not the driving force behind her career, food – above all else is what keeps her in the kitchen.

Gresham produces more than just meals at Acquerello, she and her team provide experiences for the diner that are emblematic of what they could expect in Italy. She does this through her dedication to elevated hospitality, the execution of soulful and thoughtful dishes, and a mission to educate and inspire all those who come through the door. “Materia prima”, or quality ingredients, along with seasonality, tradition, and philosophy are the driving forces behind Gresham’s style. She believes that Italian cuisine has a timelessness that doesn’t rely on trends. She remains current, however, by listening to diners, maintaining an awareness of her marketplace, and revitalizing forgotten classics through interpretive applications.

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Just as ingredients have been a pillar in her cooking, education has been a hallmark in her legacy. Gresham strives to make Acquerello all about opportunity. Her tenacious attitude, sincerity, undeniable skill, and constant appetite for knowledge are what helped her rise through the ranks. She didn’t realize she was a pioneer at the time; she just wanted to learn and progress in her career. Gresham has made her mark in the industry by highlighting the importance of culinary fundamentals in her team, stressing the importance of where you begin as a chef. It is with this philosophy in mind that Gresham has successfully passed 63 interns through her kitchen in the 26 years of Acquerello’s existence. It is her belief that without a strong foundation, in the long run you will short change yourself because of what you don’t know.

It becomes exponentially harder to create new, bold flavor profiles or interpret the classics if you don’t first understand why techniques came to be, how traditions were started, and what role ingredients play in the regions from which they hail.

“If you love your craft, it is your duty to learn all you can and then share that knowledge with the next generation. I relate to other chefs young and old – at the end of the day we are all just cooks.”

WO’GOA catches up with Suzette Gresham...

WO’GOA: Tell us about your formative years and take us through your journey of what inspired you to pursue this career in the culinary field to become one of the most influential and respected Chefs in the world of Italian fine dining!

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Suzette Gresham: My “formative” years as a child revolved around food. My “formative” years in becoming a Chef were filled with so much more than just food and preparing it. It is the journey that your experiences take you on, that contributes to who you will be in the kitchen. My pedigree was born out of necessity and not as prestigious as others. It was a different era and survival really seemed to be the key issue.

My presence wasn’t always welcomed, but I refused to give up or be deterred from my goal. Whether stupidly or tenaciously, I pursued my dream of being a Chef, promising myself along the way, how I would or wouldn’t be, IF I ever got there. I had no idea that I had come from a family of Chefs. They had immigrated to the USA for a better life, not a repeat of the one that they had left behind, a fact only revealed to me later on, as my determination continued. I was desperate for approval and passionate about food. The pathway seemed clear: work harder than everyone else, make them forget you’re a girl and make really, really good food.

Looking back, my best and earliest memories are food-centric.

I can still remember ravishing our tomato crop before they ever made it to the canning jars. A little O’Henry peach tree yielded just a few precious Lattice work pies per summer, for which I would have committed murder if necessary. Their perfumed floral aroma would waft thru the open window of my childhood on hot summer nights. The anticipation was almost unbearable. A prolific old-fashioned Meyer’s lemon tree also stood sentinel in that same garden. Like Forrest Gump listing every reincarnation of shrimp, I too, could ramble an impressive list of lemony goodness… lemon vinaigrette, lemon meringue pie, lemon chiffon cake, roasted lemons, etc.

Any holiday that produced a roasted leg or lamb or pork loin was on my list of unbridled lust. Everyone would be at the table and I’d hear someone say … “Where’s Suzette”?

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From where I was, poised in the kitchen, ready to strike, like a rattlesnake. My hand clutching the heel of French bread, zigzagging its way thru the caramelized drippings at the bottom of the roasting pan.

It took me years to realize that not everyone ate the way that my family did. As I answer these questions even now, I realize how the majority of my life was and is still intertwined with food at every opportunity.

I believe the respect towards me comes from others in this industry that have had their own struggles and knows what my tenure means, and what it took to endure it.

WO’GOA: Your culinary creations are nourished by your elegant approach to traditional Italian dishes, simplicity and preserving the integrity of flavors and textures, delicate, simple yet complex with an impeccably balance, how do you bring this balance on the plate?

Suzette Gresham: It starts with Respect. Respect for the ingredients. Respect for time honored traditions, and cultural perspective, seasonality and regionality.

If you can dissect and define what element makes any preparation really good and maintain that element, no matter how you rearrange it, then you haven’t “lost” its soul. The only way to do that is to balance everything, otherwise that element is lost.

Flavors should always be distinctive and discernable.

Don’t misinterpret, I am still appreciating nuances, and creating “bridges” as I call them, but when they cross the line and become muddled… when you can no longer tell what you’re eating… balance has been lost.

Along with respect goes Restraint. It is by far, the hardest value to teach. It takes time and maturity to make you comfortable with this philosophy.

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named for its original watercolors, Acquerello envelops guests in a warm and gracious atmosphere...

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WO’GOA: You constantly strive to continually perfect your life’s work, your passion for Italian cuisine - tell us about your journey to becoming a Chef?

Suzette Gresham: ‘As a chef, you are your own worst enemy. Good enough is never good enough. It’s difficult to find and accept a level of perfection with every dish. An honest Chef will concede that some dishes are better than others, for completely different reasons. I believe that you should always be able to take a look at yourself and ask the hard questions. And, if a guest doesn’t like something… do you just write them off, or really analyze their feedback. In my mind, you cannot afford not to listen… we are human and make errors. The hardest element of cheffing is getting your ideas produced by someone else. The variables are vast. Exactly why some dishes are signature items, and others are not. To find the “sweet spot” of the dining public is the hardest feat. Some of your best preparations are just not meant for everyone.

My passion for Italian cuisine is based in its diversity and my overbearing thought that I just don’t know it all. I want to know it more thoroughly and intimately.

Scallop crudo with Caviar

And, although I feel compelled to dine at the best restaurants in my industry, in any location... I never cease to be amazed at the purity of flavor that I find in Italian homes.

My journey as a Chef formally began in 1978. I graduated from Canada College with an AS degree in the Hospitality Industry and a degree of specialization in Hotel/Restaurant Management. In 1980 I was honored to be the first female Chef’s Apprentice on the American Culinary Olympic Team that competed in Germany. This was a phenomenal, once in a lifetime experience. I graduated from my 3 year indentured Apprenticeship in 1981, 2nd in my class. My education from a Community college may not have been prestigious, but I made the most of it and filled in the cracks thru continuous culinary competitions and work experience. Various jobs helped my culinary growth and rounded out my education.

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WO’GOA: What are your greatest influences in the kitchen?

Suzette Gresham: As a chef, many things in the most unexpected of places influence you, but in our kitchen specifically, I find conversing with my staff as a rewarding and enlightening experience. They are a great source of inspiration. Even when they don’t know something, it gives us a jumping off point for investigative research, and experimentation.

I value my partner Giancarlo’s palette and perspective greatly. He is vigilant in staying abreast of what’s happening here and abroad. He also knows are clientele and solicits feedback, which is imperative.

WO’GOA: In your opinion, what is the best recipe you have ever created and what inspired this recipe and why?

Suzette Gresham: Ironically, what I might think is my best creation, may not be in agreement with my dining public’s perspective. It’s not as if you can choose what your signature dish will be… others decide that for you. We are most known for a few dishes that are simple

Scallop Crudo

and delicious. As for inspiration, I find my own ignorance of a product, technique or preparation to be elemental in implementing change, as I simply won’t rest until I have uncovered the information that I need and desire. How else does growth occur?

WO’GOA: Is there a process you go through to create a new dish?

Suzette Gresham: Yes. Usually something spikes your interest. Either an ingredient, or an application or even a dish that you’ve seen and don’t like. As a Chef you think, “if I made that, I would… and then your off and running with a creation that you will make your own.

But it doesn’t stop there. We remake the dish several times, with twists and tweaks and run it past our internal committees. The scrutiny is harsh.

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SUZETTE GRESHAM - SAN FRANCISCO

WO’GOA: Your dedication and perseverance of being a Chef and a Chef-Mom has earned you every honor imaginable, lifetime of accomplishments - the Antonin Careme medal holder, being the only second woman to earn this title since Julia Child and Michelin stars in a male dominated industry, what is it that keeps you motivated at this point in your career?

Suzette Gresham: Like any good novel there are many chapters to this question, but in the nature of a short story response-version, I am an incurable optimist, I don’t take “No” for an answer. I am dedicated to my craft and passionate about food. I am excited and honored to be able to contribute to the education of the next generation of cooks/Chefs.

My personal to-do list is never complete, I was an unknowing pioneer, and as a survivor, it is vital to me, that I excite, inspire and support others in their quest. I love what I do.

Veal Tartare with Truffle Perlage

WO’GOA: What new ingredient or ingredients are inspiring you right now and how do you select your ingredients?

Suzette Gresham: My inspiration isn’t based on something being “new”, conversely; it is based on a new perspective of an obvious or old ingredient and using it in an unexpected manner.

WO’GOA: What are your favorite ingredients you like to work with?

Suzette Gresham: Things that are at their peak… unadulterated, pristine products that make you re-think whatever your pre-existing flavor belief was before.

I love the versatility of mono cultivar olive oils, salts around the world, fresh herbs when they are featured… CHEESE and unusual pairings… everything!!

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I love exploring other cuisines and am enamored with Indian and Japanese techniques and flavors.

WO’GOA: Is there an ingredient that you weren’t able to master and have given up on and why?

Suzette Gresham: I fight with Cardone. My Italian Mother-in-Law can make them behave like no one else I know!

WO’GOA: Do you have any special cooking techniques or equipment you particularly enjoy using?

Suzette Gresham: Sharp knives and delicate approaches that don’t over shadow the food, but showcase their innate features and flavors. My cuisine is not about me, it’s

Makerel Crudo

about the food + humility. We have all kinds of cooking toys, but I try to instill good cooking technique in our cooks, not cuisine based on smoke and mirrors.

WO’GOA: How important is the presentation of your dishes?

Suzette Gresham: It is paramount. But I have to admit, that an element of “brutti ma buoni” (translation: ugly but good) still exists, that I embrace. I cannot abide food jumping thru hoops unnecessarily. A new technique has to be equal to or better than the old, or it cannot be employed just so we can say so.

WO’GOA: How would you describe your cuisine?

Suzette Gresham: Simple elegance.

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WO’GOA: Produce, Creativity or Technique, what is more important to you and why?

Suzette Gresham: I am FLAVOR driven. What good are the other three without it?

WO’GOA: What is your guilty pleasure food?

Suzette Gresham: French Fries … ketchup is vital. Ok, true confession: I love Ranch dressing with French fries too. Maybe we shouldn’t print that … oops.

WO’GOA: What does Suzette Gresham do when she needs a break?

Suzette Gresham: Sleep in late, without feeling guilty? Hang out with my awesome daughters. Go sit in my garden and look at the flowers and view of SF Bay… drink really good coffee and quietly ponder things… run away!

WO’GOA: Being a chef is perceived as a glamorous profession, what advice could you give to a woman who aspires becoming a chef?

Suzette Gresham: Glamorous profession…. Ha! Advice? It’s a very personal journey and encourage you to read my book, it’s full of inspirations.

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CHRISTIAN LE SQUER - LE CINQ, FOUR SEASONS HOTEL GEORGE V, PARIS

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Christian Le Squer

Rises to the Challenge On 28 October 2014, Christian Le Squer took the helm in the kitchens of Four Seasons Hotel George V. The three-starred Michelin Chef who, for the last twelve years resided at Pavillon Ledoyen, has brought his knowledge and expertise to the George V, as well as creating a new signature menu for Le Cinq.

Christian Le Squer has settled in quickly, with the help of his dedicated team including Éric Beaumard, one of France’s most respected restaurant directors and winner of the Second Best Sommelier of the World title.

Four Seasons Hotel George V offers Le Squer the ideal setting to enhance his cuisine, from the impressive dining room embellished with Jeff Leatham’s sculptural floral designs, to the luxurious tableware as well as the elegant and efficient service.

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This synergy between dining room and kitchen gives Christian Le Squer the freedom to express his talent in an inspired and varied menu that changes with the seasons.

Stimulated by this new challenge, Le Squer seeks out the very essence of taste and texture, with a style combining classic French tradition and brilliant modernity. He orchestrates the entire kitchen team by enabling, challenging and motivating them. Le Squer encourages his chefs to go shopping to get a sense of what’s on trend, and not just in terms of food – whilst the creative imagination of this Brittany native is largely fueled by the flavors of the sea and farms of his childhood, he also draws inspiration from the fashion world and the new trends that every season brings.

Each day, two members of the team spend time on research and development, exploring new culinary directions, techniques and flavors originating from Le Squer’s ideas. Everything is tasted and meticulously calculated, and the dishes, though simple in appearance, require regular, rigorous work and near-surgical precision.

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CHRISTIAN LE SQUER - LE CINQ, FOUR SEASONS HOTEL GEORGE V, PARIS

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CHRISTIAN LE SQUER - LE CINQ, FOUR SEASONS HOTEL GEORGE V, PARIS

Beyond his technical expertise, Christian Le Squer’s cuisine is all about emotions, inviting dialogue, sharing and pleasure.

The amuse-bouche set the tone: the Transparency of Ginger, Campari and Orange explodes on the palate before diffusing all its flavors. Guests will savor the delicately pure Large Dublin Bay Prawns From Brittany–Cooked Two Ways/Citrus Emulsion, the Essence of the Sea –Scallop Au Naturel / Iced Tarama and the deconstructed Gratinéed Onions Parisian Style with its meltin-the-mouth beads of onion juice. With creations such as these, tradition is steeped in emotion.

If Christian Le Squer when asked - which dish best represents him?, without any hesitation his reply is ‘Line-Caught Sea Bass–Caviar/Buttermilk’, an extremely precise and subtle creation inspired by the taste of his childhood in Morbihan. His Ham/Cep Mushrooms with Spaghetti is 160

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Chocolat Caramel

a comfortingly unpretentious and almost a mischievous dish. To cite a single dessert, it would have to be the Iced Milk and Yeast Dessert, which delights the palate with its texture and softness and in appearance resembles a building by Frank Gehry which recently opened in Paris.

The aesthetic design of each of Le Squer’s dishes is modern through and through, where nothing is superfluous and everything is in its place.

Le Squer cultivates a healthy lifestyle to maintain his slim and trim physique. Each morning he swims for an hour, before hopping on his bike to cycle to Four Seasons Hotel George V. He arrives in a positive and relaxed frame of mind, ready to share his passion, motivate his team, and delight the lucky guests at Le Cinq.

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ALEX SANCHEZ - THE TABLE, MUMBAI

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Alex Sanchez at the tabl e

Alex Sanchez, a top graduate of America’s most prestigious culinary academy, The Culinary Institute of America, comes to Mumbai as Executive Chef of The Table. He has spent the last 8 years refining his expertise in some of the San Francisco Bay Area’s finest kitchens.

His career includes cooking with culinary giants such as Roland Passot at La Folie, Michael Mina at his eponymous restaurant, and David Kinch at Manresa; with brief apprenticeships at Daniel Patterson’s Coi and Thomas Keller’s The French Laundry. During his tenure at these establishments, they all received stars in the Michelin Guide, with both Michael Mina and Manresa receiving 2 stars each.

Alex then took the bold step to relocate to Mumbai, having never previously been to India, to take up the helm as Executive Chef at The Table restaurant. Table is a casual fine dining restaurant, located behind the iconic Taj Mahal Palace Hotel in Mumbai. It has a globally inspired menu influenced by a San Francisco style of cooking.

As one of Mumbai’s first restaurants to conceptualise and execute the ‘Farm to Table’ philosophy. The Table efficiently farms and harvests various vegetables and herbs at their Alibaug farm, for the restaurant. in 2011, Alex was awarded the Best Chef in India.

WO’GOA is at the table with Alex Sanchez...

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Boneless Chicken Wings, Ginger-Glaze

WO’GOA: It’s interesting to learn how Chef’s find their passion for cooking and where they grew up. Tell me more about your formative years and how did you find your way into the culinary field!

Alex Sanchez: Cooking has always been a part of my life. My father was a pastry chef and my mother and grandmother roped me into the kitchen at a very young age. The trouble is, I was a very picky eater as a child. I liked spaghetti with butter and cheese, hamburgers and fries, very simple things. Then, when I was 12 years old, my mom and I traveled to Italy together and everything changed. The experience opened my mind and got me to eat out of my comfort zone. After high school, I attempted a year of traditional college but it wasn’t for me. I dropped out and got a job at a small deli, making sandwiches. From there, I was hooked. I continued working my way up through jobs with increasing levels of difficulty and responsibility and now I’m doing what I love in Mumbai, surrounded by an incredible team. I’m very lucky!

WO’GOA: You have had the opportunity to work with the best in the culinary world – Daniel Humm at Eleven Madison Park, Thomas Keller at the French Laundry, with David Kinch at Manresa, Guenter Seeger, with Michael Mina, Roland Passot at La Folie, at Coi with Daniel Patterson and with Daniel Humm at Eleven Madison Park. How did that experience help to form who you are as a chef today?

Alex Sanchez: One of the things that I cherish about this industry is the relationship that develops between the mentor and the mentee. Great mentors, as I have been fortunate to have throughout my career, challenge us to achieve our potential. They hold a mirror up to us, providing us with honest - if not brutally honest - feedback that allows us to develop and improve our skills. If you’ve ever seen the movie “Whiplash”, you’ll get what I mean.

These chefs have all contributed to who I am as a chef and helped shape who I am as a person. Though I worked for some longer than others, all of them have left an indelible mark on my career.

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Bruschetta Benedict, Heirloom Tomatoes, Basil, Sourdough Garlic Bread, Hollandaise

WO’GOA: Tell us about your journey to becoming a chef and what inspired you to pursue this career?

Alex Sanchez: As a kid, I’d spend days off from school watching Julia Childs and Jacque Pepin. I admired them and tried to emulate them in the kitchen. When my mom would work late, I would make dinner to try and help her out. I can’t say I was cooking like an expert at 8 years old, but my mom encouraged me and applauded my efforts. It wasn’t until years later that I committed myself to becoming a chef.

The early days of my cooking career were extremely challenging. Everything was new to me and I was constantly dissatisfied by what I was able to produce. I felt limited by my undeveloped skills. But as my skills increased, so did my eagerness to learn and my desire to work with the best chefs. When I started working in Michelin-starred kitchens, my awareness of food skyrocketed. I became more in tune with the quality and seasonality of ingredients and the importance of using technique to enhance - not mask - them.

With the quest for knowledge came greater and greater challenges. These kitchens could be brutally intense at times and pushed me to perform at levels I had never thought I could. There were many time where I wanted to quit, and there were some times where I did. But now, when I look back, I’m so thankful to have had those experiences.

WO’GOA: What are your greatest influences in the kitchen?

Alex Sanchez: My mother and my grandmother are the two greatest influences for me.

Their love, kindness, and selflessness are a constant source of inspiration. Something that is all too often forgotten in this industry is that we are based on the foundation of the true meaning of hospitality. We are in this business to take care of others, to provide for them, to nourish them. My mother and grandmother are reminders of why I am a chef, and I try my best to harness their care and generosity when I cook for others.

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ALEX SANCHEZ - THE TABLE, MUMBAI

Duck Salad, Watercress & Herbs Salad, Red Cabbage, Hoisin Glaze, Thai Chili, Pomogranate

WO’GOA: Thomas Keller is renowned for his exceptionally high standards and his culinary skills. Tell us about your experience at French Laundry and did this experience have a significant impact on his career as a chef today?

Alex Sanchez: My experience at The French Laundry began long before I arrived in Yountville, CA. It began in the basement of my first restaurant job where I first encountered The French Laundry cookbook. I’d come to work early and stay late reading through my chef’s copy, in complete awe. I’ll never forget the first time I used a chinois (a fine strainer used to refine stocks, sauces, and purees). I felt as though Thomas Keller was guiding me himself. Flash forward a few years and there I was, shaking nervously, at the back entrance of The French Laundry. I was there as a young stagiare (unpaid apprentice), bright-eye and bushy-tailed, eager to finally experience what I’d always dreamed of.

Though I was only there a short time, my experience at TFL completely changed my perception of food. I worked with ingredients of a quality I’d never seen, and saw familiar techniques that had been so refined they seemed completely new. Even the concept of mincing, one I thought I understood well, took on new meaning. Thomas Keller and his teachings have become an integral part of the way I cook and the way I think as a chef.

WO’GOA: Working with culinary greats and their cuisines – French influence and modern Catalan cooking with Kinch, traditional German cuisine with exotic ingredients and French techniques with Guenter, contemporary American cuisine with classic French technique with a modern twist at Eleven Madison Park and French cuisine with an American influence with Keller. How would you describe your cuisine today at The Table?

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Mac N Cheese, Mature Cheddar, Conchiglie Pasta

Alex Sanchez: Every chef strives to define their own style. In some ways, this becomes a considerably more difficult task when they must differentiate themselves from mentors with such strong identities. For me, the last 4 ½ years have been integral to the formation of my own cooking beliefs and philosophy. Early in my career, I was eager to show off the skills and techniques I’d learned. It took time for me to develop the maturity and confidence I needed in order to strip away the superfluous and to focus in what I was trying to say with the food. Of course, I will always draw on my experience with these great chefs, but I am more focused on doing the best I can with the ingredients, kitchen, and staff that is available to me.

WO’GOA: What are your greatest influences in the kitchen?

Alex Sanchez: My mother and my grandmother are the two greatest influences for me.

Their love, kindness, and selflessness are a constant source of inspiration. Something that is all too often forgotten in this industry is that we are based on the foundation of the true meaning of hospitality. We are in this business to take care of others, to provide for them, to nourish them. My mother and grandmother are reminders of why I am a chef, and I try my best to harness their care and generosity when I cook for others.

WO’GOA: If you weren’t a chef what do you think you’d be doing?

Alex Sanchez: The truth is, if I weren’t a chef I’d be totally lost. I may not be the greatest chef in the world, but I was meant to be one! My traits - flaws and all - are so perfectly suited to being a chef that I couldn’t imagine being anything else.

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ALEX SANCHEZ - THE TABLE, MUMBAI

Shrimp Dumplings, Spicy Ginger Broth, Scallion Oil

WO’GOA: In your opinion, what is the best recipe you have created? What inspired this recipe and why?

Alex Sanchez: The best dishes I have created have come either by accident or intuition, rather than a direct intention to create a “great dish”. One such dish is a classic at The Table and probably one of the most well received dishes on the menu: Boneless Chicken Wings with Ginger Glaze. When we opened the restaurant I wanted to take something fun and comforting like chicken wings (my favorite thing on this planet) and elevate them to a level of unexpected deliciousness. Removing the bone and taking away the effort involved in eating a chicken wing was an obvious choice. And since every chicken wing is best in some kind of sauce, I wanted to pair the chicken with a sticky, aromatic sauce that referenced sweet & sour chicken or chicken teriyaki. Then end result is a near-perfect dish with only three components: chicken, sauce, and garnish.

WO’GOA: What are your favorite ingredients you like to work with?

Alex Sanchez: I love working with fresh fruit and vegetable juices. Using the natural juices of a product is a great, sophisticated way to increase flavor impact while retaining freshness and vibrancy.

WO’GOA: Your culinary creations are based on San Francisco’s inspired cuisine, taste and flavors, considering the Indian palate - how do you bring about this balance on a plate?

Alex Sanchez: To say our cuisine takes inspiration from San Francisco is really to say that we take a similar approach to that style of cooking and use similar sensibilities. This means we carefully source ingredients and use technique to enhance them. It also means that we tend to keep dishes simple and focus more on flavor rather than over-the-top 168

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Yellowfin Tuna Tataki, Avocado, Tomato Gelée, Sesame Vinaigrette

presentations. At The Table we use the best ingredients we can find (not an easy task in Mumbai) and we pay close attention to feedback from our guests. So rather than saying we are considering the Indian palate when we cook, I would say that we consider what would make our guests happy, and we keep that in mind when creating a dish.

WO’GOA: Could you share the process you go through to create a new dish?

Alex Sanchez: The process for creating a new dish is rarely ever the same. Sometimes a farmer gives us a product that is particularly special and we decide to create a dish around that. Or sometimes we feel the menu is out of balance (not enough vegetarian options, not enough chicken options, etc.) and we create a dish in order to restore that balance and make the menu more appealing. Whatever the inspiration of the dish may be, the process for evaluating a dish is almost always the same. Does the dish excite us?

Is the dish balanced in flavor and texture? Is the preparation of the dish appropriate for the ingredients and for our guests? It often takes several iterations of dish before we decide to put it on the menu, and sometimes the dish is ready on the first try.

WO’GOA: What new ingredient or ingredients are inspiring you right now and how do you select your ingredients?

Alex Sanchez: We have been making fermented black garlic lately and I absolutely love it. It’s sweet, slightly sour, and fragrant. Our ingredient selection process is fairly simple.

First, we make sure we have a network of suppliers, farmers, and growers who we trust and respect and who understand our quality expectations. When it comes to receiving product, I teach my cooks that if they wouldn’t want to take it home with them and sleep next to it at night, or if they wouldn’t want to give it to their mother as a gift, we wouldn’t want it in our restaurant.

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Shaved Snow Peas, Lemon, Mint, Parmesan

WO’GOA: What are your favorite ingredients you like to work with?

Alex Sanchez: I love working with fresh fruit and vegetable juices. Using the natural juices of a product is a great, sophisticated way to increase flavor impact while retaining freshness and vibrancy.

WO’GOA: Is there an ingredient that you weren’t able to master and have given up on and why?

Alex Sanchez: I wouldn’t say there is any ingredient I’ve given up on, but I certainly have no desire to cook with durian. I’ve eaten it a number of ways and I can’t say I love it.

WO’GOA: Do you have any special cooking techniques or equipment you particular enjoy using?

Alex Sanchez: I love the PacoJet! It makes the smoothest ice creams and purees you can imagine. There’s almost nothing better on Earth than taking a scoop of freshly Pacotized ice cream!

WO’GOA: Creativity or Technique, what is more important to you and why?

Alex Sanchez: Execution. Execution. Execution. All the ideas in the world can never make up for poor execution. Sometimes good and great dishes are separated by a few grains of salt and a couple drops of lemon juice. I would much rather that my cooks taste their food and season it expertly than create dishes without an ability to make them taste good.

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Tiramisu Pancakes, Mascarpone Bavarois, Coffee Meringue, Cocoa, Coffee-Amaretto Syrup

WO’GOA: What is your guilty pleasure food?

Alex Sanchez: Oreo cookie ice cream has been a favorite of mine ever since I was a kid.

I could eat it by the gallon.

WO’GOA: What does Alex Sanchez do when he needs a break? How do you spend your time off?

Alex Sanchez: I try to eat something new at least once a week. Discovering new foods in India has been one of the greatest educational opportunities of my career. If I’m not eating, I try to do something with the friends I don’t have an opportunity to see during the work week. A balanced, quality life has become more important to me the older I get.

WO’GOA: What advice could you give to chefs entering your kitchen?

Alex Sanchez: I tell them to keep their head down and stay focused on their goals. Ask questions, be enthusiastic, and cook with care and intention. I remind them that this industry is unforgiving and that it will take time to achieve their goals… but that it also rewards those who are patient and dedicated to their craft.

WO’GOA: What is next for Alex Sanchez?

Alex Sanchez: There are currently only a few food-related TV shows worth watching, and I think there is an opportunity there. I’d love be a part of some creative, enriching television content.

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THE CONNAUGHT - LONDON

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The Connaught Martini Trolley Ever since it was first created in the 1850’s, the Martini has become a legend in liquid.

Renowned for its perfect martinis, the Connaught Bar has taken the ceremonial elements of this particular cocktail experience one step further with a deliciously designed Martini Trolley.

Connaught Martinis are only quietly stirred, never shaken. Only the purest martinis are made in order to savour the superiority of the ingredients, with premium gin and vodka brands including Tanqueray 10, Beefeater 24, Ketel One and Snow Queen, while the vermouth is the crispy Gancia Dry from Italy, only available at the Connaught Bar. With extracts of lavender, coriander, cardamom, ginger, grapefruit, vanilla and liquorice, the big question is, which flavour should you try first?

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BOSQUET TERRACE RESTAURANT - THE GRAND HOTEL EXCELSIOR VITTORIA - SORRENTO, NAPLES

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way from the hustle and bustle of the town, The Bosquet Terrace restaurant at The Grand Hotel Excelsior Vittoria is a timeless oasis of elegance and charm.

Located high on a cliff overlooking the Bay of Naples in Sorrento, The Bosquet Terrace restaurant offers spectacular views of the Gulf of Naples and Mount Vesuvius and is the perfect gateway to nearby Naples, Capri and the Amalfi Coast.

Dine al fresco on five star gourmet cuisine, against a backdrop of the iconic Mt Vesuvius and stunning sunsets over the Gulf of Naples – it really is the most romantic place to eat in Sorrento. Michelin-starred Executive Chef, Luigi Tramontano, artfully reinterprets the hotel’s renowned gastronomic tradition with his acclaimed culinary creativity. His dishes are a skilful modern take on time-honoured Excelsior Vittoria dishes, staying true to the finest Italian ingredients, always using fresh local produce including a variety of citrus from the hotel’s very own orange grove. While always a colourful feast for the eyes as well as the taste buds, his culinary masterpieces retain an elegant simplicity. The Bosquet’s collection of fine wines, including many select labels, provide the perfect accompaniment.

Michelin-starred Chef Luigi Tramontano has been Executive Chef at Terrazza Bosquet restaurant since 2013, originally from Campania in Italy, Luigi developed his passion for local traditional Italian cooking with new ideas originating from different gastronomic experiences, having collaborated with some of the most esteemed Italian hotels and restaurants, such as Hotel de Russie in Rome and Grand Hotel Quisisana in Capri.

His experience at Don Alfonso 1890, the two Michelin-starred restaurant in Sant’Agata sui Due Golfi, helped him broaden his horizons in a quest for the diffusion of Mediterranean cuisine in the world.

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Watatsumi Watatsumi is a high end Japanese restaurant and bar offering an outstanding Japanese dining experience. In Japanese mythology, Watatsumi means “God of the Sea�, this traditional and modern Japanese restaurant located at the prestigious shopping mall Las Arenas with a cosy indoor dining hall with sushi bar and a great outdoor terrace with a day and night views of Plaza Espana (Spain square) and Montjuich Hill.

With 25 years of experience in Japan and around Europe, Chef Akiko Ueyama menu offers classical Japanese dishes and along with her signature creations, Akiko marries new flavors in her recipes which is infused in her new dishes, tastes and produce, which is delicate on the

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palate. Baby soy, a healthy range of different types of ramen, assortment of seaweed, and a variety from the sushi bar - nigiris, sashimis, rolls, temakis and uramakis are a must try at Watatsumi.

This warm and elegantly styled restaurant boast of its opulent centre piece - a shoal of nine hundred tiny fish motifs hanging from its ceiling above the sushi bar. With its attentive team that is always ready to tickle your senses with their stylish Japanese cocktail’s and signature drinks, connoisseurs would be delighted with the restaurant extensive array of wines and sake.

Watabarco Deluxe

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CAFÉ ZOE - MUMBAI

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Mumbai’s & India’s best All Day Diner!

This converted mill space situated at Lower Parel, Mumbai is a charming combination of European and industrial décor, retaining its industrial heritage with its exposed brick walls, high ceilings and big glass windows that streams in radiant natural sunlight making you want to spend your day. Open all day from 7.30 am onwards until 1am, Café Zoe is the answer to Mumbai’s favourite all day diner.

A concept started by Tarini Mohindar, Viraf Patel and Jeremie Horowitz - a Belgian who found in his way to Mumbai (previously known as Bombay) and has never left since, encourages patrons to come and spend as much time as they want, spend a lazy afternoon, read a book handpicked from the café’s bookshelf or get away from the hustle of the office – besides offering free WI-FI, the café is a great place for business meetings.

With a focus on exceptional food, Viraf Patel who is known for his culinary adventures has put together a simple menu with a healthy option for the calorie conscious with its authentic European cuisine, the daily specials add a twist to the menu every day.

Café Zoe also has an offering of healthy options for the calorie conscious.

In keeping with the persona of doing things differently, Café Zoe also has something special to offer the tipplers. Energetic and buzzing in the evenings, the café is the perfect evening hang out.

Transforming itself into a perfect party destination over the weekends. Expect to be served pitchers of your favorite cocktails at prices that will make this place your favorite!

With simplicity and functionality being the motto, expect great service with value for money. In a time where we see a plethora of high-end places opening up, this all day dinner is welcome break, tapping in to what the market really needs. The charm of the space has made it the perfect place to host events ranging from live music acts to photography exhibitions and book clubs.

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TANGERINE - RESORTS WORLD SENTOSA, SINGAPORE

Lean and Spicy Black Angust Tenderloin

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nown for his innovative Thai cuisine, Chef Ian Kittichai brings with him Asian and Western culinary inspirations to rejuvenate Tangerine’s menu, while retaining the restaurant’s philosophy of light, healthy and wholesome food.

Hailing from Thailand, Chef Kittichai is Resorts World Sentosa’s latest celebrity chef who will be embarking on a new journey with Tangerine - the first celebrity chef–helmed spa café in Singapore.

From his humble beginnings in Bangkok where he pushed a cart through the neighborhood to sell his wares, Chef Ian Kittichai became an awardwinning chef, and the first Thai Executive Chef of a five star hotel in 1999. The Bangkok Post dubbed him “The Golden Boy” and he began hosting the weekly cooking show Chef Mue Tong (The Golden Hand Chef), which is shown in over 70 countries.

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Chef Ian Kittichai is also an author and television personality. He is well known for his influence on Thai Cuisine and his unique approach to classic flavors and ingredients with varied cooking techniques. he has founded many restaurants around the world, including Bangkok’s first gastro

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Asian Style Sea Bass and Salsa

bar Hyde & Seek, the celebrated Koh by Ian Kittichai in Mumbai, India, and Issaya Siamese Club - his flagship Thai restaurant and lounge in Bangkok which was ranked 31st in Asia’s 50 Best Restaurants, sponsored by S. Pellegrino and Aqua Panna.

In 2012, he opened Smith, Bangkok’s first international “nose to tail” concept eatery, and a second branch of Spot Dessert Bar in New York City. In November 2013, he co-created Lamoon (red wine) with Jacobs Creek to be paired with Thai cuisine. A few months later in June 2014, he opened his Asian gastro bar Namsaah Bottling Trust in Bangkok.

Tangerine raises the bar in spa cuisine with celebrity chef Ian Kittichai exploring new vistas in spa gastronomy. His creations are inspired by both Asian and Western cuisines, with an emphasis on healthy, tasty meals brimming with robust flavours and aromas. Enriched with the wholesome taste of fresh fruit and vegetables, whole grains, sustainable seafood, premium free-range poultry and grassfed beef, every dish is carefully crafted by Chef Kittichai to nourish the body and titillate the senses.

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THE BOMBAY CANTEEN - MUMBAI

Choriz Bunny Pao

Milk Braised Kashmiri Raan

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café, a bar and Indian at heart! Within the bustling metropolis of Mumbai, right in the heart of Lower Parel at Kamala Mills, finally a space where you can toast the old times and celebrate the new! The Bombay Canteen, an Indian Café and Bar, that promises you an exciting journey on a plate with a refreshing new offering.

With an entirely new approach that is fun, familiar yet innovative, the food focuses on recreating traditional recipes using seasonal ingredients, showcased in a contemporary form. The cuisine is best described as India Inspired. Dishes such as the Seafood Bhel, Grilled Chicken Kaleji and Pumpkin Seekh Kebab with Mooli & Walnut Raita are some of the innovative creations to look out for.

The daaru (alcohol) includes classic cocktails such as sours and fizzes presented in a whole new avatar with a touch of Indian flavours and a selection of reimagined Colonial Punches. Warm hospitality, efficient service and an inimitable space to match, this Indian Café and Bar has everything you need to have a jolly good time. Housed within a recreated old Mumbai bungalow, an ode to the city’s architectural history, effortlessly transforms itself from day to night. It is the perfect dine in for anything from a quick snack to a hearty lunch, a drink after work, a night about town or a fun dinner with the family. Step in to The Bombay Canteen – it’s time to embrace the past with the present.

The menu presents the classic yet unexplored charm of India’s diverse regions, highlighting local ingredients and seasonal offerings, marrying them expertly with familiar flavors.

Taking inspiration from cultural cues and eating habits like sharing various sized portions around the dining table, The Bombay Canteen introduces the Chintus, Chhotas, Badas and Patialas - a selection of mini, small, large and extra-large dishes. As you arrive, so

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Seafood Bhel

The Bombay Canteen-charcoal grilled chilli calamari

do the chintus, setting the mood for your experience. Each day, selections of chintus are on offer – from Kamal Kakdi Chips to Desi Devilled Andas (eggs). The chhotas allow you to share, experience and savor dishes such as “Palak Paneer” Salad and Arbi Tuk with a Mugri Kachumber. The badas include Multigrain Khichdi served with its own Masaleydan and Tandoori Pork Ribs, which goes best with a side of steamed Tingmos. And finally the patialas, the showstoppers which celebrate dishes to be shared at your table such as Milk Braised Raan with Yakhni Pulao and the Black Spiced Full Roast Chicken with Ajwaini Carrots. Desserts are where you truly get a taste of your childhood – be it the Falooda Sundae or the Guava tan-ta-nan with a scoop of Chilli Ice Cream. Each dish on the menu has a story to tell.

For the office goers craving a hearty quick bite or those looking for a leisurely lunch, The Bombay Canteen offers a selection of lunch specials such as Bada Pao Sandwiches, Paratha Rolls and Canteen Tiffin Boxes with dishes that rotate on a weekly basis. The Canteen Tiffin Box comes in three options - Mustard Chicken Curry, Kerala Egg Roast and Sprouted Bean & Paneer Bhurji, each accompanied by a side, salad and sweet dish, making it a no-fuss, quick yet complete meal. In between lunch and dinner The Bombay Canteen has a Din Bhar (All-Day) menu for those looking to just hangout.

Along with its ‘Din Bhar’ menu, The Bombay Canteen launched a bakery counter, inspired by the traditional Indian bakeries, the bakery counter sells, on rotation, a selection of freshly baked savory and sweet indulgences - kheema buns, masala cheese straws and pan rolls or give in to your sweet cravings with jam-filled Mawa Cakes, Nankhatai Cookies or Banana Jaggery Bread. What’s more, your chai break will never be the same again.

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CASA SARITA - PARK HYATT GOA RESORT & SPA, GOA

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C

asa Sarita is the signature Goan restaurant at Park Hyatt Goa Resort and Spa. This fine dining restaurant offers guests a unique medley of authentic flavours, and an experience that journeys through Goa’s historic culinary landscape.

Named after a pioneer of Goan cuisine, Casa Sarita translates as “House of Sarita”. The interiors are inspired by a colonial house, crafted with blackand-white mosaic flooring, and complemented by opulent chandeliers and ornate windows with mother-of-pearl shells. The restaurant is reminiscent of a bygone era, offering guests an experience that reflects the delicate blend of Indian and Portuguese culture and influence that is Goa. An interactive show kitchen decorated with an array of homemade pickles and spices brings the excitement of cooking from behind the scenes to your table, while traditional Goan music, subtle candlelight and warm welcoming hospitality complete the memorable meal.

Redefining the realm of fine-dining, discover a contemporary menu set against time-honoured Goan culinary traditions. Beautifully amalgamating authentic flavours with minimalistic presentations, Casa Sarita revisits the Goan culinary journey.

From forgotten ingredients and secret recipes to traditional dishes and signature masterpieces, Casa Sarita showcases the nostalgia of a mother’s delicious home-cooked meal. Some of the restaurant’s signature dishes - Casa Sarita’s signature dishes - the Sarita Prawn Curry, Goan Fish Curry, Chicken or Quail Cafreal, Mixed Seafood Layered with Potatoes, Chorizo and Parsley, Young Lamb with Potatoes and Red Onion Braised Slowly in a Port Wine Gravy, sea bass fillet in acrid lemon berry curry and Goan rice and crispy pork belly with vindalho jam. Concluding the meal are traditional desserts such as Bebinca - home-made slow-baked layered cake with thin coconut milk and The traditional alle belle is deconstructed to an alle belle parfait with semi dried coconut and jaggery sauce; a perfect conclusion to the repast.

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SANCTUM - BANGALORE

Joaquin Albarrea

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anctum is a vision of an entity build for exclusivity, an affordable luxury for the discerning and the welltravelled. A beautiful outdoor seating and a secluded conclave of indoor seating, we cater to the laidback ladies lunch siesta and at the same, secluded business luncheons with business enabling technology and executive assistance of prompt service and quick attention.

In the day, Sanctum transforms itself into a bright interior setting with family styled lunch seating and private business booths. With a sumptuous lunch menu along with corporate power lunches and leisurely Sunday brunches, at night, Sanctum, the chameleon brand transforms itself into a sassy, chic nightclub, a professional Tapas et Bar with music that echoes tech – underground sound that you can groove and get elevated upon. With several club nights such as Wednesday Ladies Nights, Friday Progressive house, EDM on Saturdays and Commercial nights on a Sunday, Sanctum is known for its musical relevance in the city of Bengaluru.

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An all-day kitchen and bar serving up Spanish and Indian cuisine by the in-house Spanish Head Chef, Joaquin Albarreal comes with years of enriched experience in the Hospitality Industry. Studied at Spain’s best hospitality school - La Consula, and then completing restaurant training from Rocatranquila with a focus on Mediterranean cuisine.

He followed that up with a stint in the USA specializing in Desserts.

Joaquin brings to Sanctum the ultimate in authentic Spanish (tapas) and Mediterranean cuisine. Running one of the most innovative kitchens in Bengaluru, and is always ideating and creating exquisite dishes tantalizing the gastronomic palate of the city.

The menu is a product of carefully created flavourful works of art.

Choose from a wide selection of Spanish, Mediterranean and Indian dishes, finishing off on a sweet note of sinfully delicious desserts.

With periodic new additions to the menu, the kitchen is constantly innovating at Sanctum. The bar boasts a variety of imported liqueurs with an exclusive selection of single malts, select wines and signature Sanctum cocktails.

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LE CIRQUE - THE LEELA PALACE NEW DELHI

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L

e Cirque at The Leela Palace New Delhi, the iconic restaurant chain’s first venture in Asia, is synonymous with luxurious and high-end dining. Bringing forth owner Sirio Maccioni›s legendary hospitality, Le Cirque at The Leela Palace New Delhi brings to its guests a cuisine which is an entertaining mix of flavours and colours amidst a candle-lit chic ambience and sophisticated atmosphere.

Designed by the renowned Design Spin Studio of Japan, the interior of Le Cirque at The Leela Palace New Delhi depicts the theme of timeless elegance of the hotel. Photographs of the Le Cirque family and of celebrities who have dined with them adorn the walls of the restaurant as in other locations of Le Cirque. The restaurant features three private dining rooms including a Chef’s Table where you can relish tempting delicacies straight from the chef’s kitchen, a show kitchen and separate bar areas.

Each of the dishes offered are authentic and classic allowing guests to experience the truly innovative Le Cirque cuisine. In keeping with local Indian dining preferences, an impressive selection of vegetarian dishes has been added to the menu. Each of the items offered remain true to the Maccioni vision of classic, yet innovative French-Italian cuisine. Signature dishes include Sirio’s Pasta Primavera, Mama Egi’s Ravioli, Tuna in Pistachio Crust, Paupiette of Black Cod, Crème Brûlée and Floating Island ‘Le Cirque’.

The opening of Le Cirque at The Leela Palace New Delhi represents a new level of innovative fine dining in India. The restaurant also offers an impressive wine list with over 80 labels of Italian wines and 100 labels of French wines.

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RIM NAAM - THE OBEROI, BENGALURU

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Rim Naam

This award winning restaurant offers the best of Thai cuisine.

A beautiful alfresco restaurant nestled amongst rain trees, bamboo groves and tropical gardens. Rim Naam, rests upon a lily pond with a sweeping view of the greens. By day it is fresh, breezy and a washed with subtle sunlight and a spectacular view of the manicured gardens. At night it is romantic, quaint and dotted with flickering candles and infused with the subtle aromas from the frangipani shrubs.

Known for it’s at site kitchen and authentic Thai cuisine.

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GRAND HYATT GOA

Grand Hyatt Goa Your Grand Getaway this monsoon…

A truly enchanting destination resort and spa, Grand Hyatt Goa is set along the calm waters of Bambolim Bay; conveniently located between North and South Goa amidst lush green lawns.

Unwind and relax in splendidly appointed rooms and suites blending spectacular water views with the grand elegance of Indo-Portuguese architecture, and the warm hospitality of a traditional Goan residence. The contemporary styled 312 guestrooms offer a private balcony overlooking landscaped gardens, pool or bay.

Culture, cuisine, festivity and a collection of unique experiences - there’s so much packed inside this luxurious resort. You are spoiled for choice with seven brilliant, award-winning restaurants, bars and lounge that offer wide selection of authentic cuisine and flavors from across the globe.

Indulge in around-the-week dining experience like cooking with our chefs, fondue evenings, cheese and wine table. Come Saturday and The Verandah prepares an exclusive wine tasting and exotic cheese table, carefully crafted by our very talented Executive Chef Mark Long or or sit down for an elaborate Sunday brunch with free-flowing Champagne and lobster. You can be assured that there is always something for you at Grand Hyatt Goa. Kids can have their own little holiday at Camp Hyatt - a recreation centre designed to provide the perfect amount of fun and game for children below 12 years.

If you are looking for rejuvenation, visit the Shamana Spa, the resort’s temple of tranquillity that offers a peaceful and serene retreat. The essence of Shamana Spa is to create a perfect balance between well-being and lifestyle through a serene environment with an international range of 192

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products, some exclusively available at the spa. Shamana Spa, being the largest spa in the region, houses 19 spa treatment suites. Designed to enrich a guest’s experience, the treatment suites comprise of six couple suites with a sunken bath space, an Ayurveda treatment suite and single suites. The spa menu is flavoured by various cultures and traditions. From Bali to Thailand to India, ancient rituals are cultivated, aiming to suit the expectations of the guests. You can indulge in signature body and face treatments, spa packages offering a combination of massages, traditional body scrubs and facials; all prepared using fresh ingredients daily. While the monsoon showers bring respite after a hot spell, the high humidity takes its toll by causing health problems like salt imbalance and skin irritation. To counter these effects, Shamana Spa is featuring a monsoon package, which will rejuvenate you back to your energetic self after the very hot spell; the two hour special treatment will include a Green Tea Scrub, Coconut Butter Wrap and foot massage.

Grand in scale and design, the resort also offers the largest banquet facilities in Goa ideally suited to host successful meetings, conferences, special events and grand weddings. The banquet area has been cleverly designed to be a part of the resort and yet be perfectly selfsufficient on its own. The area just does not intrude on the rest of the resort so weddings, meetings, parties and other large social events can be held in complete privacy.

Grand Hyatt Goa is a different experience every day!

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JAMAVAR - THE LEELA PALACE NEW DELHI

amavar at The Leela Palace New Delhi is the signature Indian fine dining restaurant offering authentic Indian cuisine from the royal kitchens of India. Continuing the centuries-old saga of elegance and drama that forms the core elements of the distinctive cooking styles and rituals of India’s ancient nobility, the name Jamavar is taken from the famous sixteenth century Jamavar shawls of Kashmir. Created from the delicate under-fleece of Tibetan mountain goats, the fabric illustrates the art and culture of a bygone era. Combining the flavors of Delhi, across the ages, Jamavar at The Leela Palace New Delhi also offers award-winning dishes from other hotels in the group: culinary celebrations at Jamavar are sure to leave a lasting impression.

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Each dining experience at Jamavar is a journey of the senses; the delicate aromas and flavors that melt in your mouth are specially handcrafted with meticulous attention to detail by our chefs. Guests can experience innovative dining with a culinary passion that spans the entire spectrum of Indian cuisine. The signature dishes of the restaurant include Lobster Neeruli; an exquisite delicacy from the coastal city of Mangalore, Bharwan tandoori broccoli, a tandoori baked broccoli stuffed with corn, cheese and fresh pomegranate; Dhaniya murgh; famous North Indian dish made up of boneless of chicken cooked with pounded coriander, Gosht ki nihari; traditional Awadhi lamb delicacy flavored with saffron.

The décor exudes elegance with the soft light emanating from ornate crystal chandeliers, reflected in the extensive mirror work adorning the restaurant’s walls. With hand carved wooden screens, decorative jamavars of gold and silverwork set against the entrance, flower-laden vases and silver Empire pattern cutlery by Guy Degrenne and crockery by Bernardaud, each guest experiences true royal Indian dining. The restaurant also offers a wine display with over 250 labels in a striking display wall with a large section devoted to international brands.

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THAI PAVILLION - VIVANTA BY TAJ – PRESIDENT, MUMBAI

Thai Pavilion Mumbai’s first Thai restaurant, this renovated jewel has a few focal points of its newfound ambiance; Thai wooden carvings on all the walls, a barstool eating section adorned with small clay pots hanging from the ceiling; and a fancy seethrough, visible wine cellar right as you walk in. The food served here is carefully crafted and authentic. Thai Pavilion has an impressive spread of dishes. From the usual suspects, such as Som Tam, the coconut based curries and Pad Thai Noodles; to the more exotic dishes, such as a Foie Gras with Mango Puree, to a Steamed Sea Bass wrapped in Rice Noodles, Red Snapper with a Red Curry Paste, and Soft Shell Crabs with Pomelo fruit, etc.

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MASALA KLUB - TAJ WEST END, BANGALORE

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he Taj West End, a lush 20-acre garden in the middle of Bangalore’s a bustling city, a sanctuary for today’s discerning business traveller. Masala Klub, an extension of the “Masala” brand restaurants. Masala Klub serves stylishly crafted Indian fare with a refreshingly light twist on traditional recipes from North and South India.

Signature dishes include Murg khatta pyaaaz which is a combination of chicken with pickled onions, brought to a pleasing pungency with burnt garlic and tamarind chutney sorbet, which consists of dates, fruit and tamarind. Trolleys carry home-style phulkas made of freshly

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ground atta (whole wheat flour). The restaurant›s open wine cellar offers a collection of new world and traditional wines.

In the restaurant’s Masala Studio, diners can interact with the chef and watch as their meals are being prepared, diners can do their own grilling on stone grill tables at the Masala Grill which is overseen by the Chef. The Matterhorn stones from Switzerland are electronically heated and have been marinated in herbs and saffron for 15 days to impart flavours to the food during grilling. Masala Klub is known for the clever instant sketch menus for lunch and their dinner tasting menus.

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CELINI - GRAND HYATT MUMBAI

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Celini, the authentic Italian restaurant embraces traditional Italian recipes and presents them with a modern approach.

Exuding an understated elegance, the interiors of Celini are contemporary and simple. The restaurant showcases a woodfired pizza oven, rotisserie and charcoal grill – all built into its show kitchen designed

by Molteni of France, where the sights and smells of Chef Alessandro Persico’s cooking invades all the senses. The restaurant has an exhaustive list of delectable wine and offers multiple seating options.

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NYC - RADISSON BLU PLAZA DELHI

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Offering a 24/7 dining experience, NYC is a global cuisine haven with an interactive show kitchen and cooking stations that make the dining experience more immersive.

Start your buffet with salad platters and individual preportioned salads, displayed separately for vegetarians and non-vegetarians, check out the sushi bar, sample the indulgent line-up of kebabs that changes daily, move on to pastas, thematic mains, stir-fries and grills, and finally the overflowing dessert bar, washing all of it down with freshly squeezed juices.

Their main course spread includes a section of specialties from various centers of gastronomy, Italy, Thailand, Spain, Lebanon, California, Louisiana, the Mediterranean, Sri Lanka, Malaysia and, China. The food will make you want to check out our extensive Wine Wall.

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