Recent Posts by Matthew Accarrino:
TOMATO-BRAISED ABALONE WITH FARINATA
Recent Posts by Daniel Achilles:
GOAT CHEESE WITH ROASTED CELERY AND PICKLED STRAWBERRIES
Recent Posts by Adam Aamann:
Smørrebrød Recipe: Tomatoes with Capers and Tarragon
Recent Posts by Kevin Adey:
MALLARD DUCK BREAST WITH RHUBARB, FENNEL AND HONEY
Recent Posts by Alfonso Alés:
GRILLED SCALLOPS, JERUSALEM ARTICHOKE, LEEKS AND MACADAMIA PRALINE WITH APPLE BALSAMIC
Recent Posts by Carlos Altamirano:
POLLO A LA BRASA
Recent Posts by Dominique Ansel:
Recent Posts by Tim Archuleta:
SHISO PESTO SOMEN SALAD
Recent Posts by Juan Mari Elena Arzak:
MERLUZA TERRESTRE (HAKE SPHERES)
Recent Posts by José Avillez:
DIP IN THE SEA
Recent Posts by Charlie Ayers:
MAHOGANY SALMON MARINADE
ExperienceOct 11 – Till Date :Chef and Director Operations - Bombay Brasserie and Quilon Oct 06- Oct 11 : Director of Food Production- Quilon Sept ’99 – Aug’ 02 : Executive Chef - Quilon, London Nov ’98 – Aug ’99 : Executive Chef – Taj West End Hotel, Bangalore Nov ’94 – Oct ’98 : Executive Chef – Gateway Hotel on Residency Road, Bangalore Apr ’91 – Oct ’94 : Chef – Gateway Hotel on Residency Road, Bangalore Feb ’89 – Mar ’91 : Chef - Gateway Hotel on Residency Road, Bangalore 1988 onwards Conceptualised and actualised Karavali Restaurant (the ethnic south Indian west coast cuisine)
Achievements2011 : Named Beer Drinker of the Year by the All Party Parliamentary Beer Group for contribution to the beer industry. Has recently created a special 5 course all British beer menu – to add to the 5 and 8 course global beer menus, each course served with a different beer; has recently introduced Britain’s first Vintage Beer Menu boasting nine British beers from Fuller’s of Chiswick, ranging from their ethereal 1999 vintage right up to their succulent, youthfully exuberant 2010. 2010 and 2011 :for the past two years Quilon is one of the only two Indian restaurants mentioned in the top 100 restaurants in UK in the National Restaurant Awards. 2007 – till date :Is the only Indian Chef cooking in at the World Economic Forum, Davos for the past five years continuously. 2008 – till date : Awarded a Michelin Star for Quilon. Quilon has been awarded the Michelin one star five year running and the only southern Indian restaurant in the world to have a Michelin Star. 2003 : Quilon nominated as the one the five best Indian Restaurant in the Time Out food guide, London 2000-2003 : Various food promotions in Singapore, Germany, Switzerland and America Jan ’94-June’97 : Food Promotions for various Taj hotels in India
EducationOct ’87 –Nov ’88 : Post Graduate Diploma in Food Production Skills and Management from Institute of Hotel Management, Catering Technology and Applied Nutrition, Mumbai May ’84-June’87 : Diploma in hotel Management and Catering Technology from Institute of Hotel Management, Catering technology and applied Nutrition, Hyderabad
Recent Posts by Zahi Azzi:
WHOLE BAKED BABY SNAPPER WITH PISTACHIO AND SAMKE HARA SAUCE
Recent Posts by Richard Bainbridge:
JERUSALEM ARTICHOKE, TRUFFLE, NORFOLK LAMB
Recent Posts by Tommy Banks:
CHICKEN – HEN OF THE WOODS – ONION
Recent Posts by Moshe Basson:
Recent Posts by Heinz Beck:
SEA BASS CRISPY CANNOLO WITH MELON AND CELERY SALAD
- FIVE DIAMONDS — Maintaining the restaurant’s AAA Five Diamond award (given continuously since 1996).
- FIVE STARS — The restaurant received Forbes Five-Star award in 2013 under Chef Bedford’s leadership
- RELAIS & CHATEAUX — Joining such chefs as Thomas Keller, Patrick O’Connell and Daniel Humm in the Relais & Châteaux cookbooks: 85 Inspirational Chefs: Recipes from North America, Mexico and the Caribbean and Chefs at Home: Favorite Recipes from Chefs of Relais & Châteaux in North America; Named a Relais & Châteaux Grand Chef in 2012.
- LOCAL ACCLAIM — Garnering critical local acclaim along with a very few: Gold Medalist recognition, from the tri-county (Raleigh, Durham, Cary, Chapel Hill, NC) News & Observer in 2011 and 2012.
- NATIONAL ACCLAIM — Being named as a Top 50 Best Overall restaurant in the US since 2009, based on over two million reviews by OpenTable diners; World’s Best Destination, Top Hotel Food by the readers of Condé Nast Traveler magazine, 2012; Semi-finalist for James Beard Best Chef in the Southeast in 2014.
- GREEN CERTIFIED — Stewarding the House to becoming the only AAA Five Diamond restaurant in the country to be Green Certified by the not-for-profit Green Restaurant Association.
- SUSTAINABILITY — Joining in a worldwide, global seafood conservation effort with other Relais & Châteaux chefs. At Fearrington, we serve only non-endangered seafood species from sustainable sources, practicing ocean-friendly fishing methods.
- PHILANTHROPY — Spearheading and volunteering for public school initiatives to improve lunchtime menus in Chatham County public schools.
Recent Posts by Colin Bedford:
VALRHONA CŒUR DE GUANAJA CHOCOLATE SOUFFLÉ WITH BITTER CHOCOLATE SAUCE & WHIPPED CREAM
Recent Posts by Nicholas Bennett:
CARAMEL COOKED CREAM AND POPCORN CRUMBLE
SESAME TUNA RECIPE WITH MISO EGGPLANT & CITRUS MAYONNAISE
Recent Posts by Martin Berasategui:
WARM PICKLED OYSTER WITH ICED CUCUMBER, K5 TXAKOLI WINE AND SPICY APPLE FOAM
Recent Posts by Derek Bissonnette:
TRUFFLED PARMESAN BALL
Recent Posts by David Bitton:
FRENCH CRÊPES WITH VANILLA BEAN ICE CREAM AND ORANGE JELLY
CHILLI GARLIC MASALA PRAWNS WITH COUSCOUS SALAD
Recent Posts by Anton Bjuhr:
SORREL ICE-CREAM WITH CUCUMBER AND SPRUCE SHOOTS
Recent Posts by Radovan Blagić:
Recent Posts by Jonnie Boer:
DAIRY COW, MUSHROOMS AND SMOKED EEL
Recent Posts by Jacob Jan Boerma:
- 1986 - Massimo Bottura renovated a roadside trattoria on the outskirts of Modena - Trattoria del Campazzo
- 1993 - Bottura took a 6 month sabbatical and met Lara Gilmore in New York who was to become his wife
- 1994 - Valuable experience was gained whilst doing a stage with Alain Ducasse at Louis XV in Montecarlo
- 1995 - Osteria Francescana opens, juxtaposing tradition and innovation with contemporary art and design in Modena’s medieval city centre
- 2000 - During a summer at El Bulli, Ferran Adrià encouraged Bottura to continue pushing the envelope
- 2002 - Osteria Francescana is awarded its first Michelin star
- 2006 - Osteria Francescana is awarded its second Michelin star
- 2011 - Bottura achieved a life long ambition when Osteria Francescana was awarded its third star by The Michelin Guide
- 2013 - Osteria Francescana rises to #3 in the World's 50 Best Restaurants list
- 2014 -
- FEBRUARY: Bottura is awarded the White Guide’s prestigious Global Gastronomy Award
- MAY: Ristorante Italia di Massimo Bottura opens
- OCTOBER: Never Trust a Skinny Italian Chef released
- 2015 -
- APRIL: Netflix’s first docuseries, Chef’s Table, worldwide broadcast. Director David Gelb’s film of Massimo Bottura on official selection at the Berlin Film Festival
- MAY– OCT: Bottura takes lead role in Milan EXPO, invites chefs to participate in Food for Soul
- JUNE: Osteria Francescana rises to #2 in the World's 50 Best Restaurants list
- OCTOBER:,Osteria Francescana receives never-before-awarded 20/20 rating in L’Espresso Restaurant Guide 2016
Recent Posts by Massimo Bottura:
Risotto Cacio e Pepe Recipe By Chef Massimo Bottura
Recent Posts by William Bradley:
GRILLED LANGOUSTINES WITH THAI RED CURRY
- * San Pellegrino Top 100 in 2009
- * Winner of Diners Club Wine List Awards annually since 1997
- * Winner of Diners Club Wine List Awards ‘Best Wine list in SA’ 2016
- * Rossouw’s Restaurant Guide top category award
- * Platinum Award from the SA Tourism Council
- * American Express Platinum Fine Dining Programme Member
Recent Posts by Harald Bresselschmidt:
ABALONE, PAN-SEARED AND SERVED WITH SQUID-INK RISOTTO
ABALONE, PAN-SEARED AND SERVED WITH SQUID-INK RISOTTO
- *James Beard Award: Best Chef West 2015
- *James Beard Foundation Nominee: Best New Restaurant (The Progress) 2015
- *One Michelin Star, 2014 & 2015 Michelin Guide
- *James Beard Award: Best New Restaurant 2013 (State Bird Provisions)
- *Food + Wine Magazine’s Best Chef All-Stars 2013
- *Bon Appetit Magazine’s Best New Restaurant of 2012
Recent Posts by Stuart Brioza:
GLAZED PORK RIBS WITH SCALLIONS & TOGARASHI
Crystal Springs ResortHamburg, NJ— Located in the beautiful mountains of Northwest New Jersey, Crystal Springs Resort (www.crystalgolfresort.com) is New Jersey's premier culinary and leisure destination, a perfect getaway just an hour from New York City. The Resort’s culinary crown jewel is Restaurant Latour, a luxurious four-star restaurant overseen by new Executive Chef Anthony Bucco and Chef de Cuisine Martyna Krowicka. Born and raised in the Garden State, Chef Anthony Bucco has guided the kitchens at such acclaimed New Jersey restaurants as The Ryland Inn, Uproot and Stage Left. At Restaurant Latour, he marries modern techniques with the freshest seasonal ingredients from local purveyors, foragers and the resort’s own farm to create a truly unique dining experience. Bucco’s menus also interplay with wines from the resort’s incomparable Wine Spectator Grand Award-winning 135,000 bottle wine cellar. Restaurant Latour offers two menu options: a five course “Anthology” prix-fixe with multiple choices in each category ($115) or a seven course Chef’s Tasting menu ($145). The Anthology menu allows diners to construct their own meal with one selection from each category – vegetable-focused Harvest, Aquatic, meat-centric Grazing, Cheese and Dessert. The tasting menu features a progression of menu items highlighting the best ingredients available in season. Each menu can be paired with selections from the cellar, with 35 wines available by the glass offering the sommeliers the flexibility to create unique pairings for each guest’s menu ($55 for 5 courses, $65 for 7 courses). Restaurant Latour sources from the country's top foragers known for their ability to uncover rare and hyper-seasonal ingredients, often available only for a few short days or weeks. Crystal Springs has fostered relationships with a diverse group of sources across the region to supply the kitchen and bar with top quality ingredients at the peak of freshness and ripeness. Locally, Sarah Berman and Corey Finck of The Armstrong Farm in Wantage, NJ produce edible plants and heirloom vegetables on their organic six acre farm in addition to foraging from the property and surroundings. Restaurant Latour and its unrivaled Wine Cellar have held Wine Spectator’s highest accolade, the Grand Award, since 2006. The wine list has also been awarded three stars (the highest rating) from The World of Fine Wine’s “World’s Best Wine Lists” in 2014 and 2015, was named one of “America’s 100 Best Wine Restaurants” by Wine Enthusiast in 2014 and 2015. Crystal Spring’s cellar is home to one of the largest fine wine collections in the world with over 135,000 bottles, featuring 6,000 labels and vintages going back to 1863. Overseen by Wine Director Robby Younes and sommelier Susanne Lerescu, this unique collection includes verticals of all the great chateaus of Bordeaux and Burgundy, including many prized vintages and rare bottles such as more than 100 vintages of Chateau Latour (from 1863). The entire Restaurant Latour wine list has been converted to an iPad format and is also available as two printed volumes. Restaurant Latour’s cutting-edge cocktail program highlights whimsical, intricate drinks made with modern techniques such as sous vide infusions, local spirits produced within fifty miles of the resort, seasonal produce and unorthodox ingredients such as truffle pearls and housemade beet vinegar, resulting in boldly flavored cocktails with creative garnishes. In 2014, Restaurant Latour garnered a rating of “Excellent” from The New York Times, received four stars from the Newark Star-Ledger. It has retained its place on New Jersey Monthly’s “The 25 Best Restaurants” list since 2013. Restaurant Latour is located at 1 Wild Turkey Way, Hamburg, NJ in the Clubhouse at Crystal Springs Resort. The restaurant serves dinner Thursday – Sunday from 5pm till 10pm. On Sundays, dinner guests receive a guided tour of the award-winning Wine Cellar along with a glass of wine and passed hors d’oeuvres. Dress code: no jeans or sports footwear. Reservations are required and can be made by calling 855-977-6473 ext. 3 or on OpenTable.com.
Recent Posts by Anthony Bucco:
SEARED SCALLOPS WITH CARROTS AND GALA APPLES
MoVida History and AwardsIn the past 10 years no one restaurant group has had a greater impact on the drinking and dining culture of Melbourne than MoVida. Since its inception in 2002, in a humble tavern on spencer street, to its now iconic location on Hosier Lane, MoVida has promoted a culture of casual sophistication; high quality produce offered with generosity, sophistication, simplicity and world class wines and beers provided in an environment that promotes drinking as a natural extension of the provision of food rather than drinking for drinking’s sake.
“Camorra and co have created three clearly related, yet spunkily individual, venues”
Larissa Dubecki, The Age EpicureIn the past several years the MoVida Group has gone on to break new ground, opening Australia’s first genuine tapas bar, MoVida Next Door (Winner, Don Levy Fitzpatrick Award, 2009) and MoVida Aqui. While each of these new businesses shares the soul of MoVida, they are in their own way unique, offering fresh new architectural direction (MoVida Next Door, winner, small space architecture awards 2010, MoVida Aqui, nominated, Architecture Awards 2010), and ever evolving menus to challenge and delight our customers. MoVida and MoVida Aqui both feature in Australian Gourmet Traveller’s top 100 restaurants for 2013. MoVida: “It’s frenetic and fun...you’ll be back; it’s irresistible.”
The Age Good food Guide 2013 16/20, 2 hats“It’s an enduring expression of the city’s best….whose Spanish heritage only seems to make it more marvelously Melbourne.”
The Age Good Food Guide 2012, 16/20, 2 hatsMoVida Next Door: “tapas magic”
The Age Good Food Guide 2013.MoVida Aqui:
“Eating in MoVida Aqui gives you the real sense of a restaurant excited by its own possibilities.”
Michael Harden, Australian Gourmet Traveller 2010.MoVida Sydney: “Welcome to Sydney, MoVida. You can stay.”
Terry Durack, Sydney Morning Herald
OUR EXECUTIVE CHEFFrank Camorra – Executive Chef, Director, MoVida Pty Ltd Frank trained under the Grossi family at their original Café Grossi in Toorak. In 2000 and 01, Frank returned to work in Spain and was inspired by both the modern and traditional aspects of Spanish cuisine as well as the dynamic tapas culture which he thought would translate well to Melbourne’s vibrant CBD. Frank now enjoys regular media appearances including MasterChef and is an award winning author.
Awards and Recognition2007 & 2008 MoVida awarded ‘One Chef Hat’ - The Age Good Food Guide 2007 MoVida awarded ‘Dish of the Year’ - The Age Good Food Guide for the ‘Cecina – cured Wagyu w truffle foam’. 2007 ‘MoVida’ cookbook published. Awarded the best book by a chef 2008 in the Food Media Awards, best designed book of 2008 in the APA awards. 50 000 copies sold to date. 2009, 2010, 2011, 2012 & 2013 MoVida awarded ‘Two Chef’s Hats’- The Age Good Food Guide 2009 Frank Camorra awarded ‘Chef of the Year’ - The Age Good Food Guide 2009 publication of ‘MoVida Rustica’. Won the prestigious World Cordon Bleu Award for the Best Hard Cover cook book 2010. 40 000 copies sold to date. Nov. 2009 MoVida Aqui restaurant opens in the commercial centre of Melbourne at 500 Bourke Street. On the terrace adjacent to Aqui is our little taqueria and bar Paco’s Tacos which was launched late 2011. They specialise in soft shelled tacos and bar snacks and is a perfect spot to perch on a balmy summers evening. 2011, 2012 & 2013 MoVida Aqui awarded ‘One Chef Hat’ - The Age Good Food Guide. 2010 MoVida Next Door awarded ‘Donleavy Fitzpatrick award’ - The Age Good Food Guide. 2011 publication of ‘MoVida Cocina – food from 5 kitchens’ and ‘MoVida Barcelona’ - a food guide to that wonderful city. Jan. 2012 Bar Pulpo by MoVida opens gate side at the Melbourne International Airport. April 2012 MoVida Bakery opens in South Yarra - A joint venture with our long serving pastry chef Michael James, the Bakery will operate as a small café and retail to the general public as well as wholesale to other businesses. And MoVida finally headed north of the border and opened up MoVida Sydney in October 2012. At MoVida Sydney we are focusing on capturing the MoVida Spirit that our customers have come to love in Melbourne but in a fantastic venue in Surry Hills.
Recent Posts by Frank Camorra:
BEEF CHEEKS WITH PEDRO XIMENEZ
Hungry Duck85 Queen Street Berry (02) 4464 2323 www.hungryduck.com.au
Wharf Rd Restaurant & Bar10 Wharf Road, Nowra (02) 4422 6651 www.wharfrd.com.au
Dave Campbelldavid@hungryduck.com.au Photo by: Katie Kaars
Recent Posts by David Campbell:
Slow Cooked Lamb Shoulder Recipe With Kimchi & Sriracha
Recent Posts by Vincenzo Candiano:
HOMEMADE BLACK SPAGHETTI WITH SEA URCHINS, RICOTTA CHEESE AND CUTTLEFISH
Recent Posts by Antonino Cannavacciuolo:
LINGUINE DI GRAGNANO WITH SQUID AND RYE BREAD SAUCE
Recent Posts by Jonathan Cartwright:
SMOKED KENNEBUNKPORT LOBSTER ON PARSNIP PUREE & PAPRIKA BUTTER SAUCE
Recent Posts by Roy Choi:
Recent Posts by Christopher Cipollone:
MARKET VEGETABLES AND THOUSAND ISLAND POWDER
Recent Posts by Josiah Citrin:
LOBSTER BOLOGNESE, FRESH CAPELLINI, BASIL, BROWN BUTTER TRUFFLE SAUCE
Recent Posts by Derry Clarke:
CRISPY DUCK BREAST, SAGE AND THYME GLAZED BUTTERNUT SQUASH AND SHALLOT AND CURED BACON WITH TOSSED ROCKET LEAVES
ROAST HALIBUT, WITH BEETROOT, BACON AND BLACK PUDDING DRESSING AND HORSERADISH CREAM
SEARED BERE ISLAND SCALLOPS WITH CLONAKILTY BLACK PUDDING, FENNEL, APPLE AND CANDIED FRUIT
Mirazur RestaurantSet in a landscape between the mountains and the sea, Mirazur is housed in an impressive, angular, 1950’s building and lies behind the old town of Menton, with views over the harbour of Garavan. Its south facing position provides the perfect environment for Colagreco to grow a vast vegetable garden, harvest his own avocados from a two hundred year old tree and pick the best and ripest fruit from the citrus orchard. Perhaps Colagreco's most celebrated characteristic is his ability to seamlessly marry the land and sea. His menu draws comfortably from local seafood found in the Bay of Menton, delicacies from the region and produce from his own private gardens and orchards. Mauro Colagreco’s cuisine defies categorisation. His dishes embrace the surroundings in a unique and all-encompassing way. Mauro’s skill lies in his sensitive balance of taste and flavour, allowing each magnificent ingredient its place. Indeed his attention to detail even considers the effects of the air in the restaurant. Guests of Mirazur dine al fresco in an open restaurant, surrounded by the gentle salt kissed breezes from the sea below and Mauro balances his flavours accordingly. Mauro Colagreco brings a living energy to the plate that just simply makes you feel better for having eaten his food. The menu at Mirazur offers a selection of dishes that define the warmth, the aroma and the purity of the South of France. A champion of local, sustainable ingredients the menu communicates a strong sense of place. The extensive variety of seasonal vegetables from his garden is complimented by a repertoire of over 250 local herbs and flowers, which form the foundation of so many of his dishes. If one had to explain the colour green for the first time, it would be defined in the tastes and flavours of his cuisine. With the Italian border just 30 metres from Mirazur’s front door, Colagreco has the pick of the markets on the Ligurian coast on the Italian side and those of the Côte d'Azur on the French side. His menu showcases the very best of both locales. In a quest to encourage diners to taste the raw purity of his food, Mauro keeps things simple. Signature dishes include Langoustine in Dashi Broth and Gamberoni di San Remo - the large red/pink prawns Parisians crave, because they won’t last the journey to Paris! Perfectly matched with an impressive wine list reflecting small boutique regional vineyards, which sit happily alongside a more traditional international selection. There is also of course, a soft bias toward his Argentinean roots. Every single stage of the dining experience at Mirazur has been creatively designed and carefully planned, to ensure that your experience is unforgettable, delicious and above all fun. Set over three levels, the restaurant offers panoramic views of the harbour, the bay of Menton and the terraced orchards and gardens of Mirazur. The views, the aromatic perfume from the gardens and the subtle taste of salt in the sea breeze, bring a sensory enjoyment that can only be experienced at Mirazur. This breathtaking location provides an intimate romantic setting in which to enjoy Mauro Colagreco’s awarded cuisine and the dining experience offered by him is truly magical. For further information about Mauro Colagreco and Mirazur, contact Lotus PR on Tel : +44 (0)207 751 5812 Email : firstname.lastname@example.org
Recent Posts by Mauro Colagreco:
ASPERGES VERTES, SAUCE YAOURT AUX AGRUMES DE MENTON ET MOURON DES OISEAUX
Recent Posts by Peter Conistis:
SNAPPER PIE, SLOW BRAISED GREEN BEANS, FENNEL, KATAIFI
Recent Posts by Ian Curley:
The Healthy Chef: Cafe & ProductsIn 2007 Teresa opened the doors to her Cafe “The Healthy Chef” in Avalon on the Northern beaches of Sydney. Teresa took a pro-active role in the entire menu development process, from designing the dishes, to writing and testing the recipes, training and communicating with chefs. “As owner and executive chef, the cafe allowed me to bring my recipes to life, it was a huge success and I loved creating purely delicious healthy meals for my customers that would nourish them and make them feel great”. The Healthy Chef Cafe was sold in 2012 and the funds were used to produce the Healthy Chef range of products on the market today. “I wanted to reach more people so I started up my Healthy Chef Functional Food Range of products where everything is made from whole foods, nothing artificial, and now we deliver to anywhere in Australia and across the globe.” “We pride ourselves on creating the highest quality and purest whole-food products in the world to support optimum health and wellbeing. ”
The Healthy Chef: ProductsTeresa is the Founder and Director of The Healthy Chef, a company that creates purely delicious functional foods for optimum health + wellbeing. “We use natural and organic whole foods and pride ourselves on developing quality products that will inspire a deeper commitment to healthy living. Last year we were the first company to bring Organic Pea Protein and grass fed Native Whey Protein to Australia. This year we were the first to produce a natural occurring Vitamin C and D supplement made from whole foods to the market. Our latest product is a sugar free Naked drinking Chocolate, yet another first for Australia that I’m proud to say has been embraced by our customers. We believe a change in diet can bring about a change in health”. Teresa Cutter
The Healthy Chef ConsultingTeresa has consulted and developed recipes and menus for many companies including Kamalaya Health Resort Koh Samui, Blackmores, Australian Fitness Expo, Sunrice, The Australian Government “Go for 2 & 5” WA Health Department, Vitamix Australia and Mindd Foundation. She takes a pro-active role in the entire menu development process, from designing the dishes, to writing and testing the recipes, training and communicating with chefs.
Achievements:Owner / Founder The Healthy Chef Pty Ltd ( since 2006 ) Author of five healthy cookbooks Trade Certificate in Cooking (qualified chef) Certificate in Nutrition Deakin University. Certificate IV in Training and Assessment. Certificate IV in Hospitality – Food Safety procedures – Restaurant and catering. Gold Medal Salon Cullinare. Apprentice of the year for two years running. Employee of the Month. Senior First Aid Training. South West Games Silver medal Road Cycling. Bronze Medallian Surf Lifesaving.
Events, Expos & Cooking Demos Australia wideTeresa connects with everybody interested in health and wellbeing. From small and intimate cooking classes and larger workshops, to auditorium events with 300 or more people, her passion for healthy food always shines through and inspires.
Teresa & Books:Teresa is the author of five healthy cookbooks including Bite Me, The Anti-Ageing Cookbook and Fit Food. Her latest releases, The The 80/20 Diet and 101 Ways to Lose Weight, have both been rated No.1 on iTunes. She is currently producing three new recipe books due for release later this year and early next year.
Endorsements:VITAMIX: Teresa Cutter, The Healthy Chef, has been working with the Vitamix brand now for 3 years. “Teresa’s passion to share her nutritious knowledge, combined with her simple philosophy to eat sensible healthy meals resonates with the Vitamix users. I have personally had the chance to see Teresa in action. Limitless energy crackles around the room as her enthusiasm to deliver the healthy eating and lifestyle message is absorbed by her audience. Teresa’s dow to earth style makes the sessions fun and engaging. She demonstrates how easy it is to cook healthy meals. Bringing it all together is the follow up Teresa offers. A weekly healthy recipe that inspires a continued path to health and wellness. I can see why Teresa has so many adoring followers on her weekly recipe site www.thehealthychef.com“ Brand Manager for Vitamix Aleta Wright KAMALAYA KOH SAMUI: “We invited Teresa to become Kamalaya’s brand ambassador in Australia in 2011 after she had been a guest at the resort and taken part in one of our wellness programs. We not only discovered a mutual passion for inspiring, healthy cuisine but also a great synergy between our philosophies towards nutrition and optimum wellbeing; and since working together Teresa has been a tremendous support in spreading the word about Kamalaya’s holistic wellness philosophy in the Australian market. Teresa is bursting with new ideas and great recipes and, as well as being an extremely talented chef, she is also a natural communicator enabling her to share her passion with those around her in an engaging, accessible and fun way. Whether you’re already a health food junkie or just starting out on a new health kick, Teresa’s enthusiasm for healthy cooking is infectious, inspiring and motivating making cooking and eating healthily effortless as well as delicious!” Sally Martin, Director of Sales & Marketing at Kamalaya Wellness Sanctuary & Holistic Spa, Koh Samui Thailand. Kamalaya Koh Samui Wellness Sanctuary and Holistic Spa NIVEA “Teresa came on board as a spokesperson for our media launch event of our new NIVEA Visage Pure & Natural skincare range. Teresa performed two cooking demonstrations to our guests, highlighting & bringing to life our product concept in a creative way, was incredibly enthusiastic and on task through the entire event. Her natural passion and knowledge of healthy cooking was contagious and our guests had nothing but praise for Teresa following the event. Teresa was professional and knew how to tie in key messages of the launch within her own presentations which made for a wonderful, effortless and enjoyable event.” Andrea Cheung NIVEA Marketing Manager “It was a natural choice for us to choose Teresa as a spokesperson for our event themed around all things pure and natural. Teresa was professional from day one of the event planning stages and was a true delight to work with. Her natural passion for educating others on healthy cooking was inspirational and she highly engaged our guests which was great to see. We highly recommend Teresa for any corporate opportunities and wouldn’t hesitate to work with her again.” Maxted Thomas PR NATURAL HEALTH SOCIETY OF AUSTRALIA “Thank you so much for your presentation at our Annual Seminar at North Ryde – you helped make the program the great success that it was. Many of the audience expressed that it was a wonderful day and they learned so much and it was great to meet you. You had the audience fascinated with your skill in making ‘fresh + fast’ recipes and your knowledge of food and nutrition. We have to compliment you on your choice of recipes, Teresa. If the Society had chosen the ‘menu’, we could not have done better. You truly are the (super) Healthy Chef. It is always delightful for us when a presenter has a philosophy identical to our own.” Roger French Natural Health Society of Australia
Website testimonials:Hi Teresa I just wanted to say 'thank you' for your wonderful website. I have just started on the path of wellness and have found your site and recipes such a help. They are straightforward and easy to follow and take the myth that this kind of diet is hard to follow. I have been trying to move my children's diet along a healthier path as well, and your recipes have been the most successful, especially the muesli bars / cookies etc as lunch box treats. Again, THANK YOU Sarah Thanks Teresa I just wanted to say - you have an awesome website! I first graduated from nutrition and now am a doctor with great interest in nutrition/exercise! Because of my busy lifestyle I often pre-pare my meals for 5 days so, there is something healthy to eat in my fridge at all times. This week I prepared everything from this website! So, I have just purchased your book! thanks Sapna Hi Teresa Today I feel an absolute overwhelming feeling to say thank you to you for this website. I only found it the other day but i wish i had found it long ago. Your recipes are beautifully simple and fantastic. I have cooked at least 2 everyday in the last few days and i just love that i can change a thing here and there and adapt them. Im studying nutrition and fitness but i admit with 2 young boys its a struggle. Finding your website has made sure i keep on track and it all comes down to what you eat. Just a thank you from one of the people who think you have done an awesome job helping people :-) Jane Hi Teresa, I have been inspired to write to you because you have opened up my mind with regard to cooking and baking nutritiously and healthily. I have always eaten really healthy but traditionally quite bland because I just didn't know how to be creative in the kitchen while still maintaining the nutrition and protein I craved. Now with 2 children your recipes have shown me that myself and my wife can be creative in the kitchen, particularly for the children, while maintaining a healthy and nutritious diet. David Thanks Teresa. Just wanted to drop you a quick email to say thank you for your wonderful website. I am an Aussie that has just made the move to London and it seems that this is a very unhealthy city. I sat in a staffroom eating rice crackers with avocado and tomato and I was the "odd one out", not to mention the countless times I have seen people (adults and children) eating crisps and chocolate for breakfast. It is nice to know I have easy access to great information on health and well-being. Thanks again! Susan Hi Teresa Thanks for your story, your skills and your willingness to share about better health. After an illness that's lasted almost 8 years and culminated in brain surgery several months ago, I'm mad on getting my hands on all the good health I can. This is a real second chance. Your green smoothies and soups in particular have been a recovery godsend... may you keep going! Looking forward to reading 80/20 tonight! Megan “We have the power to change the health in our society. We can be part of the solution by choosing better quality ingredients and designing healthier recipes that taste amazing and are good for us.” Teresa Cutter
Recent Posts by Teresa Cutter:
Cauliflower Fried “Rice”
Recent Posts by Serge Dansereau:
DOUBLE LAMB CUTLETS WITH QUINOA AND CAPSICUM SAUCE
MANGO AND PASSIONFRUIT MERINGUE ROULADE
Recent Posts by Davide Degiovanni:
RISOTTO WITH ITALIAN VEAL SAUSAGE, TALEGGIO & FRANGELICO
Recent Posts by Shane Delia:
PEANUT BUTTER “BAKLAVA”
Recent Posts by Gert De Mangeleer:
A SWEET WALK THROUGH THE GARDEN
Recent Posts by Cristiano De Martin:
TEA SMOKED DUCK RESTING ON CRISP FILO PASTRY, PISTACHIO, CELERY & GRAPE SALAD WITH BLUEBERRY & RIESLING VERJUS DRESSING
Recent Posts by Stefano De Pieri:
AGNELLO BRASATO CON SAPORI MEDITERRANEI (BRAISED LAMB WITH MEDITERRANEAN FLAVOURS)
CHOC HOPS BAVAROIS
Recent Posts by Pascal Devalkeneer:
COD, CAULIFLOWER MOUSSELINE, SPÉCULOOS WITH THYME BUTTER, HAZELNUT AND XÉRÈS EMULSION
Recent Posts by George Diamond:
WATERMELON AND FETTA SALAD
Recent Posts by Alejandro Diaz:
Accolades and Achievements
- *Crowned #1 at the 2014 World Pizza Championship for best STG pizza in 2014
- *Australasian Principal of V.P.N
- *Named #3 at the 2014 Vegas International Pizza Expo for STG pizza
- *Invited back to World Pizza Championship to judge in 2015
- *Face of Breville’s new home pizza oven featuring across the Qantas and Jetstar networks
- *Captain of The Australian Pizza Team
- *Ambassador and judge representing Australia at regular international events such as The International Pizza Expo in Las Vegas and the famous Parizza event in Paris
- *National and international media sensation, putting Australia on the world map for amazing, authentic pizza
- *Creation of the 99 cheese pizza, resulting in international coverage
- *Invited to create pizza to celebrate Sophia Loren’s Melbourne visit
Recent Posts by Johnny Di Francesco:
Osteria Via StatoExecutive Chef David DiGregorio delivers an authentic Italian dining experience inspired by his travels throughout the Italian countryside. Conveniently located in the heart of River North, Osteria Via Stato offers a selection of seasonal specialties including antipasti, salads, pastas and entrees using fresh, local ingredients from Midwestern farmers. Enjoy our famous Italian Dinner Party—which includes selections of antipasti, pasta, choice of main course and sides—for only $38.95 per person. Boasting a robust wine list of over 300 Italian wine labels—the perfect complement to the mouthwatering cuisine—Osteria Via Stato’s rustic, honest food and warm, welcoming atmosphere will transport you to Italy. For reservations or more information call 312-642-8450 or visit www.osteriaviastato.com.
Pizzeria Via StatoNestled within Osteria Via Stato, Executive Chef David DiGregorio’s popular Italian restaurant in River North known for it’s delicious, family-style menu, this cozy, Roman-style pizzeria highlights the same passion for market-fresh ingredients and features a selection of antipasti, salads and tavern-style pizzas with crispy, thin crusts and both artisanal and classic toppings. The bar/tavern features 300 Italian wines, local bottled and draft beers as well as an extensive selection of small plates. For reservations or more information call 312-642-8450 or visit www.osteriaviastato.com.
Recent Posts by David DiGregorio:
GRILLED OCTOPUS WITH ROASTED POTATOES
Restaurant Awards2004 - 2012 Sydney Morning Herald Good Food Guide Awards, Three Hats 2004 - 2011 Australian Gourmet Traveller Restaurant Guide Awards, Three Stars 2011 Australian Gourmet Traveller Wine List of the Year, Three Goblets 2006 Sydney Morning Herald Good Food Guide Awards, Restaurant of the Year 2010 & 2011 Australian Hospitality Association Industry Awards, Best Restaurant 2011 Hotel and Accommodation Management Awards, Best Hotel Restaurant of the Year
Peter Doyle2004 & 2011 Sydney Morning Herald Good Food Guide Awards, Professional Excellence Award
Recent Posts by Peter Doyle:
SALAD OF SAND CRAB, HEART OF PALM, CORIANDER AND MINT
Seven Park PlaceA stone’s throw from the hustle and bustle of Piccadilly and the boutiques of Mayfair is Seven Park Place, the deliciously small, but perfectly formed 26-cover Michelin-starred restaurant by William Drabble. Located in the St James’s Hotel & Club, a proud member of Small Luxury Hotels of the World, Seven Park Place was awarded a Michelin star and four AA Rosettes just a year after opening and it’s easy to see why.
From Plate...William Drabble has created a menu that, whilst influenced by his classical French training, is packed full of British seasonal ingredients. His approach is unfussy allowing the meticulously sourced local ingredients to speak for themselves. Signature à la carte dishes include poached native lobster tail with cauliflower purée and lobster butter sauce; best end of Lune Valley lamb with confit potatoes, caramelised onion and thyme jus; marinated hand-dived scallops with Dorset crab and blood orange; and braised stuffed oxtail, celeriac mash, wild mushrooms and bone marrow. For a truly memorable dining experience, opt for the outstanding six-course degustation menu at £69 (£123 with paired wines, whilst an exceptional value-for-money lunch menu offers two courses for £24.50 and three at £29.50). An elegant space, with a clear nod to the ‘Golden Age’ of 1920s glamour, the intimate jewel box-like dining room exudes a sense of occasion, touched with modern comfort and a relaxed ambience. The work of British designers is evident throughout with handmade crystal lighting from Vaughan and soft furnishings by William Yeoward, Osborne & Little and Designers Guild. Neisha Crosland wraps the walls with glamorous print.
To PourThe restaurant’s head sommelier, Marco Feraldi, is on hand to guide diners through the impressive 225-strong list, which includes a host of unique and rare vintages. Look out for the restaurant’s regular food and wine pairing dinners, producer evenings and wine and cheese masterclasses that take place throughout the year with William and Marco.
Private DiningFor a private affair, William Drabble’s cuisine can be enjoyed in one of the gorgeous private dining rooms. From the Wellington Boardroom to the stunning Mayfair suite, the rooms are ideal for a whole host of occasions from business lunches to birthday dinners, wedding breakfasts and family celebrations. Good things come in small packages – Seven Park Place by William Drabble.
Recent Posts by William Drabble:
POACHED LOBSTER TAIL WITH CAULIFLOWER AND LOBSTER BUTTER SAUCE
Recent Posts by Magnus Ek:
MACKEREL, PICKLED SKILLEBY RHUBARB & ONIONS, GRILLED CUCUMBER, SMOKED BEEF MARROW AND PINE JUICE
Recent Posts by Graham Elliot:
BRUSSELS SPROUTS WITH BACON, CIDER AND HERBS
Recent Posts by Stephen Englefield:
Jugged Hare Recipe by Chef Stephen Englefield
Recent Posts by Michael Facey:
MICHAEL FACEY’S Slow Cooked LAMB SHOULDER WITH CHEDDAR
Recent Posts by Colin Fassnidge:
PIGS EAR SCHNITZEL WITH CORN AND CRAB SALAD
Recent Posts by Matteo Ferrantino:
Strawberry Cheesecake Recipe With Yuzu Ice Cream
Recent Posts by Phillip Foss:
SUNFLOWER – GRAYSON, PEAR, HONEY
- *1 Michelin star (he was the youngest chef who ever has been awarded)
- *15 Points by, Gault Millau’
- *2,5 Points in‚ Feinschmecker’
- *3 Spoons in‚ Aral Schlemmer Atlas’ for the outstanding service and the distinguishes wine menu
- *Freitag in Deutschland: 10 wunderbare Menüs (2008)
- *Björn Freitag - Mein WDR Kochbuch (2013)
- *Sterne-Snacks – Kleine Zaubereien aus der Sterneküche (2013)
Recent Posts by Björn Freitag:
MARINATED SALMON WITH WASABI-CUCUMBER SALAD & AVOCADO PURÉE
Recent Posts by Clive Fretwell:
BRASSERIE BLANC’S ROAST PHEASANT
Recent Posts by Graham Garrett:
SIKA VENISON, MASHED SWEDE, CHANTERELLES, TWIGLETS
Recent Posts by Tony Gibson:
WAGYU OXTAIL, HEIRLOOM CARROTS, PICKLES, NASTURTIUM
Stef Shapira:email@example.com 281-748-9474
Ali Slutsky:firstname.lastname@example.org 815-210-7454
Recent Posts by Bryce Gilmore:
CHICKEN FRIED EGG, MUSHROOMS AND HOT SAUCE
AWARDSGolden delta – best chef in Belgium 1993 Culinary award – the most delicious table in the country 1994 The greats of tomorrow – Gault Millau 1996 Knight in the order of the black truffle 1998 Master chef 2000 Five star diamond award – the American academy 2003 Chef of the year– Gault Millau Benelux 2004 Golden whisk – chef of the year - Knack restaurant guide 2005 Meals of the year - Robert Parker 2005 Restaurant personality of the year – Leaders’club 2008 Man of the year – Knack magazine 2010 Knight of the Leopold order 2011 Awarded as “Best Restaurant of the World” by wbpstars.com 2011 Trophy Gault Millau – 10 yrs 19.5/20 – Best Chef of Belgium 2012 Elite Traveler’s Top 100 Restaurants in the World 2012-up to now Opinionated About Dining Top 100 European Restaurants 2013-up to now Awarded as ‘Third Best Restaurant in the World’ by FOUR Magazine 2014
THE GUIDESMichelin 1 star 1994 2 stars 1998 3 stars 2005-up to now Gault-Millau 15/20 1993 17/20 1995 18/20 1998 19/20 2000 19.5/20 2004-up to now Knack Restaurant guide 4 whisks 1995 5 whisks 1997-up to now De Markt / gastromania 16/20 1998 19/20 2002 Best restaurant in Belgium 2005-up to now Delta guide 4 chef’s hats 2001-up to now ADDRESS Hof van Cleve Restaurant Riemegemstraat 1 9770 Kruishoutem Belgium +32 9 383 58 48 hofvancleve.com
Important Links:Les Grandes Tables Du Monde Mastercooks Escoffier Culinaire Saisonnier Belgocatering Njam Barry Callebaut Prosper Montagne Gent Jazz Oeyenenwinters Plug Shoes Or No Shoes Portrait by : Heikki Verdurme
Recent Posts by Peter Goossens:
SQUID, RED BELL PEPPER, PICCALILLY, AVOCADO
Recent Posts by Cosmo Goss:
THE PUBLICAN’S BARBECUE CARROTS
Recent Posts by Ollie Gould:
SPANNER CRAB SALAD, BROWN BUTTER EMULSION, GRANNY SMITH APPLE, RADISH, BONITO
Recent Posts by Rachel Goulet:
WARMED WILD MUSHROOM SALAD WITH FRISEE, ANCHOVY VINAIGRETTE, AND FRESH PARSLEY
- * Bronze Metal, U.S. Culinary Olympic team, 1890- First female
- * Antonin Careme Metal, Awarded by American Culinary Federation
- * Top 100 Bay Area Restaurants, San Francisco Chronicle since inception 1996 (19 years)
- * Nominee, Outstanding Restaurant, James Beard Foundation (2015)
- * One Michelin Star since first Bay Area Guide in 2007
- * Two Michelin Stars, 2015- 3rd Female Chef in US to receive
Recent Posts by Suzette Gresham:
SCALLOP CRUDO WITH CARROT VINAIGRETTE
Recent Posts by Ryan Hardy:
RAZOR CLAMS WITH FENNEL AND PICKLED CHILES
Recent Posts by Fergus Henderson:
ROAST BONE MARROW AND PARSLEY SALAD
Recent Posts by Bruce Hill:
WOOD GRILLED BROCCOLI DI CICCIO
Recent Posts by Maria Hines:
ST. JUDE’S ALBACORE TUNA, AVOCADO, GRAPEFRUIT AND FREGOLA
Recent Posts by Mark Hix:
BEEF AND OYSTER PIE
Recent Posts by Jacob Holmström:
PERCH WITH SWEDISH FLAVORS
Recent Posts by Dan Hong:
Recent Posts by Igor Grishechkin:
Kasha Iz Topora – Buckwheat Porridge with Penny Bun Mushrooms and Stewed Beef Cheeks
Recent Posts by Nader Jaouhar:
Bistro Steak Recipe with Polenta Fries by Chef Nader Jaouhar
Recent Posts by Nathan Johnson:
RHUBARB ETON MESS
Recent Posts by Jean Joho:
TERRINE OF FOIE GRAS, ALSACE VIEILLE PRUNE MARINATED BLACK MISSION FIGS
Recent Posts by James Kent:
LOBSTER POACHED WITH SNAP PEAS AND MORELS
David Kinch’s Career1977 Commander’s Palace, New Orleans, working under Chef Paul Prudhomme 1981 Graduated with honors from Johnson and Wales Culinary Academy in Providence, Rhode Island 1982 Sous Chef at Hotel Parker Meridian, New York; Executive Chef, La Petite Ferme, New York 1984 Stage at Hôtel de la Poste, Beaune, France, under Marc Chevillot 1984-88 Chef, Quilted Giraffe, New York 1989 Consultant chef to Hotel Clio Court in Fukuoka, Japan, where he played an integral part in the creation of a contemporary American restaurant 1989-90 Executive Chef, Silks, The Mandarin Oriental, San Francisco 1990-92 Stages at Schweizer Stuben, Wertheim, Germany; L’Espérance, St-Père-en- Vézelay, France; Akelarre, San Sebastián, Spain 1993 Executive Chef, Ernie’s, San Francisco 1995 Chef-proprietor, Sent Sovi, Saratoga, California 2002 Chef-proprietor, Manresa, Los Gatos, California
David Kinch Distinctions and Honors2013 Two Michelin Stars, Michelin Guide San Francisco Bay Area and Wine Country, 2007-2013 2012 World’s 50 Best Restaurants, Restaurant magazine, UK 2012 Zagat Survey 2012, Top Five San Francisco Bay Area Restaurants 2012 Opinionated About Dining Guide, Top Restaurant in Northern California 2011 Chef of the Year, GQ magazine 2011 4 Stars, Michael Bauer, San Francisco Chronicle, December 2011 & September 2005 2011 Top 100 Bay Area Restaurants, San Francisco Chronicle, 2003-2011 2011 4 Stars, Josh Sens, San Francisco magazine, August 2011 2011 Top 40 Restaurants in the U.S., Gayot, 2005, 2006, 2008, 2011 2010 James Beard Foundation Award for Best Chefs in America: Pacific 2011, 2010 Forbes Travel Guide Four Star Award 2010 World’s 50 Best Restaurants, second tier, Restaurant magazine, UK, 2009-2010 2009 Best New Restaurants of the Decade, Zagat 2009 12 Restaurants That Matter, Saveur, April 2009 2009 Four Stars, Mobil Four- and Five-Star Hotel and Restaurant Awards, 2007-2009 2008 Top 10 Most Dedicated Farm-to-Table Restaurants, Epicurious.com 2008 Fine Dining Hall of Fame, Nation’s Restaurant News 2007 Award of Excellence 2007, Wine Spectator 2006 America’s Top 50 Restaurants, Gourmet, October 2006 2006 Four Stars, Aleta Watson, San Jose Mercury News, December 2006 & December 2002 2006 Rising Star Chef of the Year, David Kinch, Northside San Francisco 2006 Commendation by the Town of Los Gatos, March 20, 2006 2005 World’s 50 Best Restaurants, Restaurant magazine, UK 2002 Top 10 of 2002, Michael Bauer, San Francisco Chronicle, December 29, 2002
For more information, or to schedule an interview, please contact:Heather Barbod or Keelin Czellecz at Wagstaff Worldwide: email@example.com firstname.lastname@example.org 212.227.7575 415.274.2510
Recent Posts by David Kinch:
Recent Posts by Matthew Kirkley:
ST. PIERRE, FOIE GRAS, CABBAGE, MATELOTE
ArnsbourgNestled in the magnificent setting of the Northern Vosges near the village of Baerenthal , Arnsbourg owes its very existence to the Vosges forest. Forty years ago the vast building was a simple bistro, a stopping point for loggers. Over time chef Klein’s grandmother and his mother and then himself, refined the dishes on offer and won a Michelin star in 1988. In association with his sister Cathy, chef Klein has continued to move with the times to continue to offer the best to their customers. Their perseverance, their hard work every day, their natural inclination to a tasteful, refined and discreet style is reflected on the plate and in the atmosphere of the room. They were awarded a second Michelin Star in March 1998. Ten years to the day after the first. This was followed by a third Michelin Star in February 2002.
Chef Klein’s Most Important Dates in Life:
- 27/10/1950 Birth in Ingwiller
- 15/09/1967 Entrance to the Hotel School of Strasbourg
- 01.07.1971 After military service, return to the Arnsbourg Indoor (Service)
- 06/03/1988 1 Michelin Star
- 15.03.1989 After various training kitchens, replaced his mother in Arnsbourg
- 06.03.1998 2nd Michelin Star
- Membership in 1999 Relais & Châteaux Relais Gourmands under
- 01.09.2000 Wedding with Nicole Schnebelen
- 12.02.2002 3rd Michelin Star
- 2003 Membership Les Grandes Tables du Monde
- 29.04.2006 Opening of Hotel K Baerenthal
Recent Posts by Jean Georges Klein:
WINTER CLEMENTINES (CLÉMENTINE OU SENSATIONS HIVERNALES)
VENISON LOIN (DOS DE CHEVREUIL)
Recent Posts by Martin Klein:
COD, SNAILS, PARSLEY AND LEMON
Restaurant GeraniumRestaurant Geranium is a lucid, light and dynamic kitchen. It’s mission is to create meals that involve all senses – restores, challenges and enriches. The restaurant is a top notch of a growing breed of Nordic restaurants practising its homeland’s minimalistic, simple cooking; what sets it apart from many others, however, is the tremendous skill of head chef and Bocuse d’Or Legend Rasmus Kofoed. Therefore Geranium has also rapidly grown a reputation for its inventive and highly intuitive culinary approach through its aim to explore the area of tension between the urbane and the natural with dishes of amazing delicacy. The restaurant is situated on the corner topfloor of of the Danish national stadium, Parken, at the Commen Gardens from where one can follow the seasons’ journey through the tree crowns, catch glimpses of the citys green copper roofs and just see the windmills of Øresund. The location emphasizes Geraniums vision of gastronomic clarity and diversity. It explores the area of tension between the urbane and the natural. Geranium holds 2 stars in Guide Michelin and is currently ranked #45 at The World’s 50 Best Restaurants (second ranking year). Nordic Star Chef Rasmus Kofoed and Co-Restaurateur Sommelier Søren Ledet exclusively offer their excellence for lectures, food festivals, consultancy and exclusive dinner parties. In case of interest, credentials or/and press, please contact Kristian Brask Thomsen at: email@example.com Photograph by: Claes Bech-Poulsen
Recent Posts by Rasmus Kofoed:
Recent Posts by Gabriel Kreuther:
STURGEON AND SAUERKRAUT TART TOPPED WITH AMERICAN STURGEON CAVIAR
Career awards for Lee include:
- * Category 18 Chef of the Year Lilianfels Blue Mountains Resort & Spa (Darleys)
- * Darleys, Sydney Morning Herald (SMH) Good Food Guide – One Hat Award 2014, 2013, 2012, Gourmet Traveller wine awards ‐ two glasses, 2015 Top Rated Annual Awards (real diners rating their top Australian restaurants through bookarestaurant.com)
- * Woolwich Pier Hotel, SMH Good Pub Guide 2012‐Three schooners award (18/20)
- * Milsons Restaurant, SMH Good Food Guide – One Hat Award 2000‐2009, SMH Good FoodGuide – One wine glass award 2009, 2008, 2007, Gourmet Traveller wine awards ‐ two glasses 2004, Gourmet Traveller food awards ‐ two stars 2006, one star 2005
- * Jaspers Restaurant, SMH Good Food Guide – One Hat Award 2001, 2000
Recent Posts by Phillip Frankand Lee:
TOMATO PARSLEY ONION
- * L’Apogée Courchevel – a luxury chalet with a warm and family atmosphere offering the most desirable skiing experience at the top of Courchevel 1850 in the French Alps.
- * Brenners Park-Hotel & Spa – an iconic grand hotel, amidst a sprawling private park in Baden-Baden, Germany. The historic Villa Stéphanie will soon open its doors to offer Europe’s most refined and innovative spa experience.
- * Le Bristol Paris – an authentic vibrant French palace completely refurbished, the ultimate reference for Parisian art-de-vivre, ideally located on the prestigious rue du Faubourg St-Honoré.
- * Château Saint-Martin & Spa – a romantic chateau of excellence nestled in the heart of Provence, boasting breathtaking views over the Mediterranean coastline.
- * Eden Rock – a luxurious retreat in St Barths built on a rocky promontory, surrounded by white sandy beaches, and turquoise sea; French art-de-vivre in the heart of the Caribbean.
- * Fregate Island Private – a jewel of conservation featuring lush forest, wild fauna, and overlooking the crystal waters of the Seychelles. Unique on the Planet.
- * Hotel du Cap-Eden-Roc – a legendary luxury hotel at the centre of a scenic private park, where old-world glamour meets modern luxury at the tip of the Cap d’Antibes.
- * The Lanesborough London – classically British service in a remarkably refined and charming grand residence.
- *Palais Namaskar – a peaceful oasis with contemporary and sophisticated design set in the Palmeraie, the most exclusive residential area in Marrakech.
Recent Posts by JeanLuc LeFrançois:
SOFT-BOILED EGG COATED IN BRIOCHE WITH WINTER VEGETABLES AND VIANDE DES GRISONS SHAVINGS
Accolades2013 1 Chefs Hats Dandelion 2013 Dandelion listed in the top 100 restaurants in Australia 2012 1 Chefs Hats Dandelion 2012 Nominated best New Restaurant Dandelion 2012 Dandelion listed in the top 100 restaurants in Australia 2005 Chef of the Year by The Age Good Food Guide 2010 Pearl ranked #17 Restaurant in Australia Gourmet Traveller Restaurant Guide 2000-2010 2 Chefs Hats (out of a possible 3) Pearl Restaurant 2006 3 Chefs Hats (out of a possible 3) Pearl Restaurant 2004 Dish of the Year 2002 Dish of the Year 2000 Best New Restaurant Pearl “Geoff Lindsay is a walking, talking barometer of the state of Melbourne dining. Through his years at local legends, Stephanie’s, Blake’s and Stella, he has cooked his way through French, Mediterranean, and modern South-East Asian. Where he has been, Australian food has been. Where he is going, Australian food is going.” Terry Durack Independent on Sunday (UK) "When the (Guide judging panel for Chef of the Year) started thinking about chefs and the food and flavours that wowed us time and time again, it was hard to go past Geoff Lindsay. Lindsay knocks your socks off at Pearl with his proudly modern Australian food and a menu that is always evolving.” Sally Lewis Editor Age Good Food Guide
Recent Posts by Geoff Lindsay:
GREEN RICE FRIED PRAWN
Recent Posts by Anita Lo:
SEARED FOIE GRAS WITH FOIE GRAS SOUP DUMPLINGS
Recent Posts by Maria Loi:
How to Make Greek Yogurt at Home by Chef Maria Loi
Recent Posts by Sebastiano Lombardi:
RAW AND MARINATED FISH, COURGETTE SPROUTS AND SALTED RICOTTA CHEESE
Recent Posts by Lorenzo Loseto:
HALIBUT, LOBSTER CAVATELLI, APRICOT SALAD
Recent Posts by David Lovett:
Recent Posts by Mark Lundgaard:
DANISH WOOD PIGEON IN A CHERRY SAUCE
Recent Posts by Kumar Mahadevan:
Aki’s Railway Goat Curry
Recent Posts by Eugenio Maiale:
PAPPARDELLE CON RAGU
Recent Posts by Stefano Manfredi:
PUMPKIN SFORMATO AND ANISE CREAM
- * Casa Marcial (2 Michelin stars)
- * La Salgar (1 Michelin star)
- * Gloria (casual concept)
- * Ibérlca restaurants, UK (6 restaurants today, casual concept) Accolades and Achievements 1998
- *Winner of the Chef Championship of Asturias in
- *He was granted the 1st prestigious Michelin Star for Casa Marcial
- *He currently appears in all the national guides as one of the greats of Spain, gastronomically speaking.
- *He was considered by the prestigious magazine, Iberia, in 2001, to be one of the ten greats of Spanish cuisine.
- *They grant him “two suns” in the Repsol Guide
- *Winner of the Bidasoa “Young Chef Dish 2003” award, on a national level.
- *Second National “Cod Cuisine” Award Giraldo. 2004
- *“Dish of the year” award — “The best of Gastronomy 2005 by Rafael Garcia Santos (Crunchy bacon with fabada (bean stew) vinaigrette”.
- *“Cucharon del buen guiso marinero” (Good Seafarers’ Stew) Award, 28 October 2008.
- *“Caldereta de Don Calixto” (Stew) award to the revitalisation of Asturian cuisine, 9 July 2009.
- *He was granted the 2nd Michelin star in 2009 for Casa Marcial
- *Award for the best raw material of the year (The best of gastronomy). November 2010.
- *Gastronomy Prize. November 2010. lnterprofessional Organisation of Autochthonous Quality Beef.
- *Asturcon Award ot2011 (Majada de Espineres, Asturias).
- *Marques de Busianos Award of the Royal Academy of Gastronomy for the dissemination of Spanish cuisine abroad (Madrid 20l2).
- *He was granted the lst Michelin star for La Salgar (Gijon)
- *FEHR award: National gastronomy award Best international hospitality company in the world.
- *Afuega’l Pitu Gold Award 20l3 for the promotion of this cheese (La Foz de Morcin, Asturias).
- *Chef Millesime gastronomic award, 2013
- *Ricardo Gonzalez, former head chef at Casa Marcial, receives his lst Michelin Star for his restaurant El Retiro, Llanes. Asturias
Recent Posts by Nacho Manzano:
SEA URCHINS IN ACIDULATED AND AROMATIC HOLLANDAISE SAUCE OVER YOGURT
Recent Posts by Harold Marmulstein:
BACON WRAPPED SCALLOPS WITH ASIAN PEAR SALAD
TRU Restaurant ProfileThis fine-dining stunner offers Executive Chef/Partner Anthony Martin’s Progressive French cuisine showcasing the most pristine ingredients in the world with bold creativity in seasonal menus including a 3-Course Prix Fixe, 6-course Grand Collection and 9-Course Chef’s Collection. With an elegant ambiance of white draperies, blue banquettes and a museum-quality contemporary art collection including works by Gerhard Richter, Peter Halley and Andy Warhol, Tru offers an elegant main dining room as well as private salons, a lounge and more than 1,800 selections in the award-winning wine cellar. For reservations or more information call 312-202-0001 or visit www.trurestaurant.com.
TRU Accolades“Tru's service is beyond exemplary; this is probably the finest service experience I've enjoyed in the last five years.” Four-Stars Phil Vettel, Chicago Tribune Anthony Martin’s presentations, as described by Phil Vettel are “so visually stunning that it seems crude to disturb their perfection for something so prosaic as eating,” and have caught Chicago’s attention, with flavor combinations further described by Vettel as “maddeningly subtle, driving over-analytical foodies to despair.” Chef of the Year (2010) Phil Vettel, Chicago Tribune “Martin performs in rarified air, so it was only natural that he maintain the altitude of Tru’s progressive French cuisine.” Michael Sanson, Restaurant Hospitality, Rising Star Chef July 2011 “Executive Chef Anthony Martin has set a new tone at the legendary Tru.[…] Tru 2011 feels just as special as Tru 2001.” Time Out Chicago “With stints at The Ritz-Carlton Cleveland, Atlanta’s acclaimed Seeger’s Restaurant and Joel Robuchon at the MGM Grand in Las Vegas, chef Anthony Martin has some extensive culinary cred, no matter that his youth (he’s 30) and baby face might lead you to believe otherwise. As executive chef for the last three years at Tru, Martin’s been following up that impressive resume with some equally impressive food, earning plenty of accolades in the process. Consider us smitten” Lisa Shames, CS “Martin nails flavors with more precision than Encyclopedia Brown solves mysteries…” Men’s Book Recipient of a Michelin Star (2011) Michelin Guide Semi-finalist for “Outstanding Restaurant” (2011) James Beard Foundation Awarded “Outstanding Service” (2006) James Beard Foundation “We're beginning to understand why the Tribune named Anthony Martin the chef of the year. The 30-year-old up-and-comer is breathing new life into Tru […] And the presentations are truly breathtaking.” Ari Bendersky, Eater.com “An enchanted evening featuring spectacular cuisine developed with passion and care by one of the most talented chefs in the city, yielding an experience that is unparalleled and equally unforgettable.” Whitney Friedrich, Examiner.com “This stunning, art-filled space with precise yet relaxed service, world-class wines, and inspire food defines modern fine dining.” Chicago Magazine “A fusion of understatement and spectacle” CS A finalist in “Eater’s Hottest Chefs Competition” Eater.com
TRU detailsLocation: 676 St. Clair Street Chicago, IL 60611 Phone: 312-202-0001 Fax: 312-202-0003 Online/Social Media: trurestaurant.com facebook.com/trurestaurant @RestaurantTru @ChefAnthonyTru Executive Chef/Partner: Anthony Martin General Manager: Serge Krieger Concept: Offering progressive French cuisine at its finest, Tru delivers fresh ingredients, bold creativity and artistic presentation. The menu consists of a prix-fixe three-course section and pre-set “collections” or tasting menus, ranging from six to nine courses. Interior/Architecture: The dining room is accented with rich black fabric and ethereal white drapes with rich blue velvet banquettes. Floors are covered with rough black European mosaic tiles and charcoal carpet. A dynamic staircase takes guests up to the eight seat semi-private dining room overlooking the lounge, and a private salon dining room. A museum-quality art collection punctuates the restaurant, with works from well-known artists including Gerhard Richter, Andy Warhol, Peter Halley and Vik Muniz. Wine: Chad Ellegood, Sommelier A list of 1,800 selections includes French, Italian, American, Australian, New Zealand, Austrian, German, and Spanish wines. The list is broad in price range including many classics but some surprises as well, inspired by the cuisine. Tru has an unusual and extensive collection of liquor and liqueurs. There is a big commitment to Champagnes, especially by the glass. Focal points: Exhibition or “theatre-style” kitchen with custom island-style cooking suite. Seating: 100 in the dining room, 40 in private salon, 12 seat semi-private room overlooks a 20-seat lounge, for a total of 172. Hours of Operation: Dinner Monday – Thursday, 6 – 10 p.m. Friday, 5:30 – 10 p.m. Saturday, 5 – 11 p.m. Closed Sunday Dress code: Jackets are required, ties optional.
Recent Posts by Anthony Martin:
OLIVE OIL POACHED SALMON
Recent Posts by Virgilio Martinez:
TAPERIBA FRUIT SPHERE WITH ROSE PETALS AND CACAO NIBS
Recent Posts by Asai Masashi:
BEEF TONGUE WITH GARLIC BUTTER & SHOYU
AwardsHottest chef of the year The Australian 2012 Hot 50 awards Chef of the Year The Age 2010 Good Food Guide Chef of the Year The Age 2007 Good Food Guide Young Chef of the Year The Age 2002 Good Food Guide
Moon Under Water
Hottest restaurant Victoria The Australian 2012 Hot 50 awardsAwarded One Hat 2013 The Age Good Food Guide
Golden FieldsBest New Restaurant The Age 2012 Good Food Guide Awarded One Hat 2012, 2013 The Age Good Food Guide
Cutler & Co.Diner’s choice award The Age 2012 Good Food Guide Australian Restaurant of the Year Australian Gourmet Traveller 2011 Best New Restaurant The Age 2010 Good Food Guide Chef of the Year The Age 2010 Good Food Guide Awarded Two Hats 2010, 2011,2012, 2013 The Age Good Food Guide
Cumulus Inc.Awarded One Hat 2010, 2011, 2012, 2013 The Age Good Food Guide
Three, One, TwoBest New Restaurant 2007 The Age Good Food Guide & Gourmet Traveller
diningroom 211Young Chef of the Year The Age Good Food Guide Awarded Two Hats 2002 to 2004 The Age Good Food Guide
Recent Posts by Brendan McGill:
HITCHCOCK’S BAKED GNOCCHI WITH CREAMED NETTLES
Recent Posts by Brendan McQueen:
STEAMED SPANNER CRAB WONTON RAVIOLO, SHREDDED ROOT VEGETABLE SALAD, CORIANDER AND SHISO DRESSING
Hecho en DumboHecho en Dumbo opened five years ago in NYC’s East Village and has earned a Michelin Bib Gourmand every year.
Recent Posts by Danny Mena:
CHICKEN WITH SALSA MADRE, SWISS CHARD AND PUMPKIN
Recent Posts by Joe Mercer Nairne:
DUCK EGG TART WITH RED WINE SAUCE, TURNIP PUREE, LARDONS, YOUNG SORREL AND SAUTÉED DUCK HEART
Recent Posts by Nir Mesika:
BRAISED SHORT RIBS WITH SQUASH PURÉE AND ROASTED CORN SALAD
Recent Posts by Robert Molines:
PATE DE VOLAILLE AU COINTREAU
Recent Posts by Michael Moore:
BUTTERMILK SHRIMP WITH COCONUT QUINOA
Recent Posts by Saiphin Moore:
BLACK PEPPER VENISON (NUAR KWANG PAD PRIG DAM)
Recent Posts by Matt Moran:
ROAST KUROBUTA PORK BELLY WITH APPLE SAUCE
Recent Posts by Ernesto Moreno:
PROFESSIONAL EXPERIENCEImperial Hotels Austria Hotel Bristol Vienna, Kitchen Restaurant Korso Vienna under Reinhard Gerer Palais Ferstel Vienna, Event Centre Kurkonditorei Oberlaa, Vienna International cookery competitions in France with Bocuse d’Or, Lyon as well as Budapest and Lausanne Restaurant Kurhausstüberl, Waging am See (D) Foreign stays in France, Monaco, England, Italy, Spain, USA, China Mörwalds Tavern in Feuersbrunn since 1989
THE COMPANY1989 Takeover of his parents’ tavern, opening Tavern & Restaurant “Zur Traube” 1990 Gourmet Stüberl Toni M., first Gault Millau toque (as Austria’s youngest cook to receive a toque) 1991 Gourmet Catering Service, initially catering for 500 guests 1992 Banquet Service – Kloster Und, Krems & Stein 1993 Start-up of the Toni M. Cookery Seminars 1994 Restaurant Grafenegg Castle & Schloss.Stube with Bar and the Castle Terrace 1995 Grafenegg Castle Hotel “The Pleasure Hotel” 1996 Weinbar & Vinothek in “Zur Traube” opens, first Gault Millau toque for Grafenegg Castle 1997 Mörwald A la Carte – a magazine for gourmets. Elected president of the restaurateurs’ organisation BÖG 1998 Kurkonditorei Oberlaa, Vienna – complete overhaul of the enterprise 1999 Hotel Villa Katharina opened across from “Zur Traube”: “Life in the Vineyards” 2000 m.kunst.genuss in the Krems art district goes online as well as the Church of the Friars Minor (Minoritenkirche) in Stein 2000 Mörwald in the Ambassador opens in Vienna, two Gault-Millau toques 2001 m.mensa.genuss at the Danube University in Krems opens a new gastronomic world 2001 m.restaurant in Feuersbrunn as well as m.schloss.stube in Grafenegg 2002 Mörwald Fontana & m.golf.genuss at Frank Stronach’s Magna International 2002 m.office.genuss at the head office of PricewaterhouseCoopers in Vienna 2003 Palazzo Vienna opens on 13 February and celebrates its premiere in Austria with Reinhard Gerer 2003 Mörwald Kloster Und in der Kunstmeile Krems opens a new concept of pleasure & luxury on 24 June 2003 m.hitradio.genuss in the ö3 Building opens on 18 August 2003 Toni Mörwalds first Cookery Book Süsse Küche (“Sweet Cuisine”) written jointly with Christoph Wagner is published in September 2004 m.finanz.genuss opens in the Finance Ministry on 1 April 2004 Toni Mörwald. Mein Kochbuch (“My Cookery Book”) a biography of pleasure with recipes, tips & tricks 2004 Das Besser Kochen Kochbuch (“The Cook Better Cookery Book”). Toni Mörwald & Christian Domschitz 2004 Restaurateur of the Year 2004 Landlord of the Year 2005 Toni Mörwald Private Restaurant opens in May 2006 Honoured internationally by being listed among the Grands Chefs de Cuisine in Europe 2006 Publication of the book “Die Schnelle Küche” (“Fast Food”), Donauland 2006 The new TV Cookery Programme on TW1. So schmeckt Österreich (“The Taste of Austria”) 2007 Cookery Book Roast Pork with the Ministry of Health 2007 Toni Mörwald is guest chef for Relais & Chateaux in New York & Mougin in southern France 2007 Euro.Toques chief appointment 2008 Mörwald Grafenegg re-opened with Wolkenturm & Auditorium 2008 Bocuse d'Or President Autrichiene 2008 Re-elected President of the “Boeg - Best Austrian Hospitality” with more than 350 members 2008 Cookery Book Toni Mörwald "The Venison Cuisine” 2009 Cookery Book "Kochlust - Cooking pleasure" Toni Mörwald - Herbert Hacker - David Ruehm 2009 Cookery Book "Austro.Tapas" in cooperation with Jörg Wörther & Christoph Wagner 2009 Toni Mörwald "Sterneküche - Haute Cuisine – Star-Awarded Kitchen" 2009 Cookery Book "recipes for success" with internal managers "manager on pot" 2009 more than 75.000 issues of the "Sweet Cuisine", it's the platinum book 2010 Cookery Book "Sweet Fish". Toni Mörwald - Herbert Hacker - David Ruehm 2010 Austria Cookery Book - 6 new books in a series 2010 Quality- and relationship management for business companies (JJW.Hotels, North Sea, Mc Donald’s, Weber, All.Clad, Miele, Kenwood, ...) 2010 "Austro.Pasta" the new Cookery Book with Jörg Wörther & Prof. Christoph Wagner 2011 Grand Chef Toni Mörwald cooked at Relais & Châteaux gala dinner at the Palace of Versailles 2011 Cookery Book "Sweet Fish" won the silver medal as part of the literary prize HGH Switzerland 2011 Cookery Book "Austro.Grill" in Loewenzahnverlag. Innsbruck 2011 Cookery Book "The world of Mörwald" title vegetables 2012 Gault Millau award with seven toques for the restaurants of the Mörwald group 2012 opening „Kochamt“ in Vienna. December
Recent Posts by Diego Muñoz:
FRIED EGG AND MASHED POTATO
Recent Posts by Rodney Murillo:
Wild Mushroom and Truffle Gnocchi Recipe
Recent Posts by Malu Musacchio:
COURGETTE CANNELLONI WITH TOFU, SERVED WITH A CAULIFLOWER FOAM AND POTATO CREAM
Recent Posts by Nathan Myhrvold:
MODERNIST HAMBURGER PATTY
Recent Posts by Hans Neuner:
CHICKEN PIRI-PIRI & ALGARVEAN SALAD
Recent Posts by Raita Noda:
Recent Posts by Andrea Orru:
PORCEDU CON PATATE E RUCOLA (SUCKLING PIG WITH POTATOES AND ROCKET)
Honey & Co
The Baking BookHoney & Co: The Baking Book is not just for dessert, this is baking for all hours. Sticky buns full of cherries and pistachios in the morning; a loaf of rich dough rolled with chocolate, hazelnuts and cinnamon that has been proving since dawn and comes out of the oven fresh for elevenses. Lunch is a crisp, crumbly shell of pastry filled with spiced lamb or burnt aubergine, and at teatime there are cheesecakes and fruit cakes, small cakes and massive cookies. After dinner there might be poached peaches with roses or something more traditional, sweet and salty Knafe drenched in orange blossom syrup. PRAISE FOR HONEY & CO: FOOD FROM THE MIDDLE EAST The Sunday Times Food Book of the Year 2014 Fortnum & Mason Cookery Book of the Year 2015 Guild of Food Writers Jeremy Round Award for Best First Book 2015 ‘The friendly yet knowledgeable vibe of the restaurant glows from the pages... This is a book to treasure.’ INDEPENDENT ON SUNDAY ‘The recipes are as reliable, imaginative and savoury as you’d hope from Ottolenghi alumni, but the other big draw is the narrative... as good a read as it is a meal primer. Read it from cover to cover, but see if you aren’t immediately tempted into the kitchen by page one.’ GUARDIAN ‘There is a cheering warmth here, from the quinces on the cover to the self-deprecating stories about running a small business. Above all, I commend this book because my kitchen has never smelt as good when cooking from it.’ FOOD BOOK OF THE YEAR, SUNDAY TIMES ‘If you love Honey & Co., this book is a must-read.’ TIME OUT ‘There are recipes to suit all abilities, written in an accessible style with mouth-watering photographs.’ SQUARE MEAL ‘It's the kind of stuff you'd love to dish up to your pals and bask in the resulting praise... It's food you would always be happy to eat.’ GUARDIAN ‘A truly delicious book.’ JAY RAYNER ‘I’m off to Honey & Co. on Warren Street for what I’m going to dreamily describe as Middle Eastern soul food, largely as I can't think of a better way to explain the restorative value of letting husband-and-wife team Itamar Srulovich and Sarit Packer beckon you in and feed you ... it feels exactly like wandering into a little family-run room, after a snoozy day sunbathing on holiday, and quickly cottoning on that you've found a winner.’ Grace Dent, EVENING STANDARD ‘The ingredient that is in every mouthful, that isn’t on the menu, is the huge dollop of home- made love... This food comes from a husband and wife making their own small business from a tiny kitchen and small dining room, and everything in it is infused with a warm hug of hospitality.’ AA Gill, THE SUNDAY TIMES
Recent Posts by Sarit Packer Itamar Srulovich:
BLUEBERRY, HAZELNUT & RICOTTA CAKE
Recent Posts by Daniel Patterson:
CARROTS ROASTED IN COFFEE BEANS, CRÈME FRAICHE, OATS, AND CILANTRO
Recent Posts by David Penistone:
CARGO BAR 3 MUSHROOM RAVIOLI
Recent Posts by Neil Perry:
BRAISED PORK WITH CHILLIES
Recent Posts by Allan Pickett:
LINE CAUGHT SEABASS, YEASTED CAULIFLOWER PURÉE, CHANTERELLE MUSHROOMS
Recent Posts by JeanFrançois Piège:
VARIATION ON A FLOATING ISLAND
Recent Posts by José Pizarro:
CRAB AND PRAWN CROQUETAS
Recent Posts by Cornelia Poletto:
CRISPY SKINNED LOUP DE MER WITH LENTILS AND SMOKED EEL SALSA
Recent Posts by Jamie Porter:
PAN FRIED STONE BASS, BURNT LEEK PUREE, CHARRED BABY LEEK, CRAB, PICKLED SHALLOTS, CRISPY LEEKS, CHIVE EMULSION
Recent Posts by Shaun Presland:
PAN SEARED OCEAN BARRAMUNDI WITH SALSA
Recent Posts by Glynn Purnell:
MONKFISH MASALA WITH RED LENTILS, PICKLED CARROTS AND COCONUT GARNISH
Recent Posts by Daniel Puskas James Parry:
STEAMED MUD CRAB, SILKY MACADAMIA, CHAMOMILE
Recent Posts by StéphaneAntoineFrançois:
SAFFRON FILLET OF JOHN DORY ROASTED WITH FRESH FIGS, RED BANDOL WINE SAUCE AND ROSEMARY
Recent Posts by Mike Rakun:
SCALLOPS, LOBSTER, FINGERLING HASH AND CORN SAUCE
Recent Posts by Giorgio Rapicavoli:
BEEF TARTARE WITH WATERMELON, YUZU & EGG YOLK
ZumburaAamir Ahmad, Sean Galligan and David Garrett, co-founders of award-winning contemporary furniture retailer Dwell, have made their debut in the restaurant sector with the launch of Indian restaurant Zumbura. The opening fulfils a lifelong ambition by Ahmad to open an authentic Indian eatery in the UK, one that would offer the type of food he ate whilst growing up, but within a restaurant setting. Located in Clapham Old Town, this cool and sophisticated 45-cover restaurant showcases the traditional cuisine of the Purab region of North India. Bringing something unique to the market, its menu features a range of unusual home-style dishes, with a contemporary twist, that offer even the most knowledgeable of diners a new and exciting culinary experience. Many of the culinary creations are personal to Ahmad, having been passed down through generations of his family. In charge of the kitchen at Zumbura is Raju Rawat, who brings with him over 15 years’ experience working in both the UK and the subcontinent and who helped develop popular Indian street food brand, Moolis. Raju’s focus at Zumbura is on delivering fresh, aromatic, healthy and light dishes that are totally authentic but without compromising on flavour. Main course highlights include kullia (aromatic lamb and turnip stew, slow cooked on the bone for a full meaty smoky flavour), shami kebab (flat lamb kebabs, twice cooked for a velvety smooth texture), keema mutta (spiced minced mutton with peas) and machli ka salan (pollock fish curry with mustard seeds and fenugreek). Zumbura also offers a comprehensive array of vegetable dishes, including two prized for their purification and nutritional benefits: karela (bitter gourd here cooked with lentils) and ghugni (black chickpeas with a tangy mango and onion dressing). The restaurant also offers weekend brunch and lunch menus featuring a variety of small plates and wraps. Alongside a selection of wines and spirits is an exciting cocktail list featuring such signature creations as Cucumori Chilli (Hendricks Gin, St Germaine, cucumber, chilli & coriander), Indian Negroni (Woodford Reserve, Aperol, Antica Formula, Cointreau & Peychaud Bitters) and Molly Moo Moo (Stoli Vanilla, Stoli Raspberry, Limoncello, fresh raspberries, apple & passion fruit juice).
Recent Posts by Raju Rawat:
ZUMBURA ALOO KI TARKARI (POTATO CURRY)
Recent Posts by Heinz Reitbauer:
PEPPERS & MELON WITH OLIVE HERB & VENUS CLAMS
Recent Posts by Andrea Reusing:
GARLIC AND BLACK PEPPER SOFT-SHELL CRABS
- * James Beard Foundation: “Top Chef in New York City” (1998), “Outstanding Chef in the United States” (2003)
- * The Michelin Guide: Three Stars (2005-present)
- * World’s 50 Best Restaurants: #17
- * La Liste: #3 in the world; #1 in America (2016)
- * Zagat: “Best Food” (2011-2017), “Top Service in NYC” (2015-2017) and “Most Popular Restaurant in NYC” (2012-2014, 2016 & 2017)
- * The New York Times: Four stars (1995-present)
- * New York magazine: Five stars and “#1 Restaurant in the City” (2005)
- * GQ: “Best Restaurant in America” (1997) and one of the “Seven Food Temples of the World” (2007)
- * “32 Yolks: From My Mother’s Table to Working the Line” (2016)
- * “My Best: Eric Ripert” (2014)
- * “Avec Eric” (2010)
- * “On the Line” (2008)
- * “A Return to Cooking” (2002)
- * “Le Bernardin: Four Star Simplicity” (1998)
- * Host of “Avec Eric” (2009-2015)
- - Emmy Awards: Nominated for “Outstanding Culinary Host” (2016); winner of “Outstanding Culinary Program” (2011) + “Outstanding Achievement in Main Title and Graphic Design” (2010)
- - James Beard Awards: Nominated for “Broadcast Media Award for Visual and Technical Excellence” (2016); winner of “Best Show” (2010)
- * Guest judge on Bravo’s “Top Chef”
- * Regular guest on Anthony Bourdain’s “No Reservations” and “Anthony Bourdain: Parts Unknown”
Recent Posts by Eric Ripert:
Recent Posts by James Roberts:
MARINATED SARDINES & FENNEL ON TOAST
Recent Posts by Darren Robertson:
CHOCOLATE AND FENNEL ICE CREAM
Recent Posts by Nelly Robinson:
Mushroom Consommé Recipe by Chef Nelly Robinson
Recent Posts by João Rodrigues:
PORK AND GRANNY SMITH TEXTURES
Recent Posts by Simon Rogan:
COD ‘YOLK’, SAGE CREAM AND PEA SHOOTS, SALT AND VINEGAR RICE
Recent Posts by Marcus Samuelsson:
ROASTED PEEWEE CARROTS, ORANGE MISO GLAZE & TOFU PUREE
ASPARAGUS SALAD, MEYER LEMON DRESSING & EGG SALAD CROSTINI
Recent Posts by Alejandro Saravia:
PERUVIAN HAM, “JAMÓN DEL PAIS PERUANO”
PERUVIAN STYLE TAMAL VERDE WITH AJI AMARILLO JAM & CONFIT DUCK MARLAND
Recent Posts by Thorsten Schmidt:
LIMFJORDS OYSTERS & SEAWEED WITH HORSERADISH, CUCUMBER AND SEAWATER
Recent Posts by Kamilla Seidler:
SUCKLING PIG TERRINE WITH PURPLE CABBAGE
Recent Posts by Søren Selin:
BAKED ONION WITH ELDERFLOWER BEURRE BLANC AND OSCIETRE CAVIAR
Recent Posts by Peter Sheppard:
CONFIT OCEAN TROUT WITH CAULIFLOWER PUREE
VANILLA AND APPLE PAIN PERDU, APPLE SORBET AND BLUEBERRY COMPOTE
Recent Posts by Bruce Sherman:
WILD RICE HAM “CRÊPES”, CHANTERELLES, KNOB ONIONS, UPLANDS CHEESE CREAM, MAPLE
Recent Posts by Vivek Singh:
RAJASTHANI ROAST RUMP OF LAMB WITH CORN SAUCE
Awards & Accolades2012 Best in Taste Award WINNER 2011 RCNSW Awards of Excellence WINNER Specialty Restaurant 2010 RCNSW Awards of Excellence WINNER Turkish Restaurant 2010 Inner West Courier WINNER Best Restaurant in Inner West
Restaurant Contact & DetailsEfendy Restaurant, 79 Elliott Street (Corner of Darling Street) Balmain NSW 2041. For bookings call 9810 5466 or email firstname.lastname@example.org. You can also visit the website www.efendy.com.au.
Recent Posts by Somer Sivrioglu:
KADAYIFLI KARIDES: KADAYIF WRAPPED KING PRAWNS ON WALNUT CAPSICUM DIP
Incurable OptimismConsistently voted one of the most popular Restaurants in Tel Aviv, Manta Ray serves up creatively prepared Mediterranean fare against the beautiful backdrop of the beach and lapping waves. The space itself is bright and airy, but the tables lining the outdoor veranda and overlooking the sea are undoubtedly the best in the house. The cuisine is equally light and refreshing: with various fish, scallops, shrimp and squid accompanied by side dishes that complement, but never overpower them. The restaurant also offers meat and poultry ptions, and it's Mezzes— small salads and spreads featuring fresh Middle Eastern ingredients served with Balkan bread and olive oil — have developed something of a cult following among locals. For those looking for a special start to the day, Manta Ray is open daily for breakfast.
Recent Posts by Steven Smith:
POACHED PINEAPPLE, MICHEL CLUIZEL CONES, CICELY ICE CREAM, RUM RAISIN AND PASSION FRUIT
Recent Posts by Eric Snaith:
HALIBUT, HONEY SOUSED VEGETABLES, AVOCADO PURÉE, SORREL
Recent Posts by Steven Snow:
SASHIMI WITH HOT SHALLOT OIL AND CHILLI
Recent Posts by Tim Stamp:
TIM STAMP’S DEXTER BEEF FILLET, MAPLE GLAZED CURED HAM, GRILLED GOAT’S CHEESE & BABY ROOT VEGETABLES
Rick Stein’s television listing includes:Rick Stein The Road to Mexico, November 2017 – Rick Stein re-traces a journey he first took in the late 1960s – starting in San Francisco and Baja California, working his way down to Oaxaca in the very south of Mexico. The book is packed with brand new recipes, full of vibrant colour, anecdotes from people he met on route and little gems of travels tips too. Accompanied book Rick Stein The Road to Mexico, BBC Books, 2017. Rick Stein’s Long Weekends, April and November 2016 – Rick Stein embarks on a series of long weekends around Europe in search of food excellence and brilliant recipes, heading to markets, restaurants, wineries, cafes and bars. On this travels he visits ten cities including Beaudeux, Berlin, Reykjavik, Vienna, Bologna, Copenhagen, Cadiz, Palermo and Thessaloniki. Accompanied book Rick Stein’s Long Weekends,BBC Books, 2016. Rick Stein’s Taste of Shanghai, 2016 – In this one-off episode Rick looks at how muchof Shanghai’s culinary roots have changed over the past 20 years. Rick Stein From Venice to Istanbul, BBC TV, August 2015 – In ‘From Venice to Istanbul’Rick travels through the mythical heart of Greece to the Black Sea via the flavours of Croatia and the oriental influences of Turkish food. Accompanied book Rick Stein From Venice to Istanbul, BBC Books, 2015. Rick Stein, A Cook Abroad: Rick Stein's Australia, March 2015 Rick Stein's German Bite, BBC TV, August 2013 Rick Stein’s Indian Odyssey, BBC TV, July 2013 – In his latest adventure, Rick embarks on a spectacular journey through India's sub-continent in search of recipe inspiration and the perfect curry. Accompanied book Rick Stein’s India, BBC Books, 2013. Rick Stein’s Spanish Christmas, BBC TV December 2011 – Having seen how his Spanish friends prepare for the festivities in their own homes both in Spain and the UK, Rick cooks for a special Christmas party in London to share the dishes that inspired him most and complement the Spanish love of celebrations. Rick Stein Tastes the Blues, BBC TV, November 2011 – Ever since the early 1960s, Rick has been in love with the blues and years later he is fascinated by the dishes ingrained in its lyrics – fried chicken and turnip greens, catfish and black-eyed peas. In this film, Rick pays homage to the musicians who created this music and to the great dishes of the Mississippi Delta that go hand in hand with the blues. Rick Stein, A Cook Abroad: Rick Stein’s Australia, March 2015.Rick Stein’s German Bite, BBC TV, August 2013. Rick Stein’s Spain, BBC TV, July 2011 – Rick embarks on a culinary journey through Spain laced with history, literature and stunning photography in a clapped out camper van. Accompanied book Rick Stein’s Spain, BBC Books, 2011. Rick Stein’s Far Eastern Odyssey Christmas Special, BBC TV, December 2009 – Having recently returned from filming his odyssey all around the Far East, Rick Stein is inspired to answer the cooking diemma that faces us all of what to do with that cold turkey? Rick Stein’s Far Eastern Odyssey, BBC TV, August 2009 – Rick embarks on an epic culinary journey along rivers, through jungles and around coastlines. Along the way, Rick visits traditional family-run restaurants, street vendors, floating markets, night markets, fishing villages and local cinnamon and rice farmers to learn about the authentic food of the Far East. Accompanied book Rick Stein’s Far Eastern Odyssey, BBC Books, 2009. The Rise of the Superchef, BBC TV, February 2009. Who do you think you are?, BBC TV, February 2009. Memoirs of a Seafood Chef, BBC TV, January 2009. Rick Stein’s Mediterranean Escapes, BBC TV, 2007 – Rick Stein’s latest culinaryodyssey starts where French Odyssey left off, in the port of Marseilles at the mouth of the Rhone. However, this time he abandons the idyllic canal boat, and explores the Mediterranean coastline and islands using the public ferry system in search of thevery best in the region’s food. Accompanied book Rick Stein’s MediterraneanEscapes, BBC Books, 2007. Rick Stein in Du Maurier Country, BBC TV, 2007 – In this episode Rick Stein pays a personal tribute to the novelist Daphne du Maurier. Rick Stein and the Japanese Ambassador, BBC TV, 2006 Betjeman and Me – Rick Stein’s Story, BBC TV, 2006 – In this episode Rick Stein celebrates the life and work of John Betjeman 1906 – 2006. Rick Stein’s Food Heroes Christmas Special, BBC TV, 2005 – In this two-part Christmas special Rick Stein and his pal Chalky scout the country for good things to eat at Christmas. Turkeys, salmon, hams, puddings and geese are just some of the essential delicacies on offer. Rick Stein’s French Odyssey, BBC TV, 2005 – In this series Rick Stein takes us on a meandering journey through the waterways of France, sampling the very best of the country's cuisine, as he takes the long route to a favourite Marsailles eatery.Accompanied book, Rick Stein’s French Odyssey, BBC Books, 2005. Rick Stein’s Food Heroes, Another Helping, BBC TV, 2003 – In this series Rick Stein travels throughout the UK and Ireland in search of food producers who strive for perfection and who cared more about the quality of their products than about making a profit. Rick Stein’s Food Heroes, Another Helping, series 2, BBC TV, 2004 – In this second series Rick embarks on a second journey to seek out more inspirational producers and to create ‘another helping’ of sensational recipes. Accompanied book RickStein’s Food Heroes, Another Helping, BBC Books, 2004. Rick Stein’s Food Heroes, BBC TV, 2002 – Rick Stein embarks on a voyage of discovery that takes him the length and breadth of Britain, searching out the very best of all British produce. Awarded Gold for best Television Food Show at the Jacob’s Creek World Food Media Awards 2003. Accompanied book Rick Stein’s Food Heroes, BBC Books, 2002. Rick Stein on Fishing, Carlton TV, 2001. Friends for Dinner, BBC TV, 2000. Rick Stein’s Seafood Lover’s Guide, BBC TV, 2000 – In this series Rick Stein and his dog go on a journey around the every-changing coastlines of the UK where he discovers great dishes and small delicacies among the tidal estuaries, shingle banks and rocky shores of Britain. Awarded Silver for best Television Food Show at the Jacob’s Creek World Food Media and received the Glenfiddich TV Programme of the Year Award in 2001. Accompanied book Rick Stein’s Seafood Lovers’ Guide, BBC Books, 2000. Food & Drink, BBC TV, 1999. Received Gold Award for Best Television Food Segment within a show at the World Food Media Awards Adelaide 1999. Personal Passions BBC TV, 1999. Fresh Food, BBC TV, 1999. Rick Stein’s Seafood Odyssey, BBC TV, 1999 – Rick Stein travels to some of the world's main centres of seafood excellence, picking up recipe ideas, sampling new ingredients and gleaning new techniques for preparing and cooking fish. Among the places, Rick visits the Chesapeake Bay on the east coast of America where he goes in search of the blue swimming crab. He also visits the small town of Noosa in Queensland where he finds some of the most innovative seafood restaurants in the world and explores the delightful fishing village of Hua Hin in Thailand where he enjoys Thai seafood cookery at its best and most authentic. Awarded Bronze Medal at the World Food Media Awards Adelaide. Accompanied book Rick Stein’sSeafood Odyssey, BBC Books, 2000. Fruits of the Sea, BBC TV, 1997 – In this series Rick Stein explores Australia and Brittany as well as his beloved Cornwall. Awarded Silver Medal at the World Food Media Awards Adelaide, 1997. Accompanied book Fruits of the Sea, BBC Books, 1997. Taste of the Sea, BBC TV, 1995 - In this series Rick Stein shares some of his culinary secrets and proves that fish cookery is not only easy but full of flavour too. Received the Glenfiddich TV Programme of the Year Award and the Good Food Award Television Cookery Programme of the Year. Accompanied book Taste of the Sea, BBC Books, 1995.
Rick Stein’s awards include:Awarded a CBE in the Queen’s New Year’s Honours 2017 Outstanding Contribution to Travel at the National Geographic Traveller Awards 2017 Special Contribution Award at The Travel Media Awards 2017 The Observer Food Monthly Awards 2017 – Winner of Best Food Personality Cateys 2016 award National Restaurant Awards Lifetime Achievement Award 2015 Food Writers Guild Lifetime Achievement Award 2015 AA Centenary Awards, AA Lifetime Achievement winner for 2008-2009 2007 Le Cordon Bleu World Media Awards – Honoured for outstanding achievements in the industry and inducted into the Tasting Australia International Hall of Fame Food & Farming Industry Awards, The House of Commons – Personality of the year 2006 James Beard Foundation Award for Excellence – For his book Complete Seafood Caterer Search 100 – Named 4th most influential chef in UK in 2005 BBC Radio 4 Food & Farming Award 2004 – Food personality of the year OBE – New Year’s Honour 2003 for services to West Country Tourism The Cornwall Tourist Award – A special award for outstanding services to Cornwall 2002 The Glenfiddich Trophy – 2001 Waterford Wedgwood Hospitality Award – 1999 AA Guide Chefs’ Chef of the Year 1999 – 2000 Caterer & Hotelkeeper 1999 Chef Award – Chef of the Year The England for Excellence Awards – Outstanding Contribution to Tourism Award – 1988 The Good Food Award Television and Radio Personality – 1995/96
Recent Posts by Owen Sullivan:
SMASHED AVOCADOS WITH SWEET POTATO CHIPS
Recent Posts by Paul Suplee:
BABY LETTUCE SALAD, GOAT CHEESE, TOMATO-PEPPER RELISH
CHINESE SPICY RIBS
Recent Posts by Jun Tanaka:
FLAMED MACKEREL, DILL, CUCUMBER AND CAPERS
Recent Posts by Peter Tempelhoff:
‘FOIE GRAS-NOLA’ & BIG NUM-NUM (SEARED FOIE GRAS, HONEY-NUT GRANOLA, PARSNIP, ONION MARMALADE)
Recent Posts by Anthony Theocaropoulos:
GREEK OCTOPUS RECIPE BY CHEF ANTHONY THEOCAROPOULOS
Recent Posts by Robert Thompson:
LEMON TART – ITALIAN LEAFY LEMONS WITH CRÈME FRAICHE
Recent Posts by Stephen Toman:
HALIBUT, CURRY, ROMANESCO, BERGAMOT, OYSTER LEAF
Recent Posts by Jacques Torres:
CHOCOLATE CHIP COOKIES FROM JACQUES TORRES
Recent Posts by Christina Tosi:
Recent Posts by Roland Trettl:
Scallop Tartare With Scallop Butter, Anchovies & Tomatoes
Recent Posts by Brian Tsao:
BEEF BULGOGI TACOS
- * In 2011, he was in charge of the content Management of Mistura, the most important culinary event of Peru.
- * During the year 2011, he was one of the judges of the international TV franchise “Master Chef” produced in Peru and he was also one of the invited chefs to San Sebastian Gastronomika and Madrid Fusion.
- * 2011 was part of the team that prepared the Peruvian lunch Madrid Fusion.
- * 2011 His skill as a speaker led him to be invited to "San Sebastián Gastronomika" in Spain, one of the most important congress of world food, where I spoke about the Nikkei cuisine and trends.
- * 2013 He was the President of Mistura´s food festival organising committee.
- * 2013 Public his book "Nikkei is Peru" co-authored by writer Josefina Barrón. Mitsuharu work focuses on investigating techniques, products and dishes from the kitchen Nikkei and in turn inspired by the wonderful biodiversity that Peru.
- * 2013 were released under his leadership, "Peru Kitchen Nikkei, Chifa and Criolla" in the cable channel elgourmet.com and "Masters of Gastronomy in fusion" in the channel of gastronomy.
- * 2013 Imagen International Festival conference speaker in Manizales – Colombia.
- * 2013 He was invited to cook in the White Guide Gastronomy Global Award in Stockholm.
- * In 2014 become part of the Gang tiger's milk, a group of the best Peruvian chefs led by Gaston Acurio for show to the world the magic of the ceviche and the Peruvian chili, this gastronomic adventure began in Chile (La mar), Bogota, Chicago, Miami, Argentina, Paris, and in 2015 will continue with Ñam (Chile) and Singapore.
- * In 2014 he was invited for Madrid fusion the most important gastronomic congress in the world.
- * Receives 2015 Rising Star Award for Latin America being first.
- * Madrid 2015 Invited to participate as a mentor of the Peruvian chef Maria Jose Jordan, who won the 3rd place among the best young chefs in the world.
- * 2015 Invited by PROMPERU and great initiative of the Ministry of Foreign Trade and Tourism to the Expo in Citta event in Milan where Peruvian products such as rocoto and quinoa are again joined the Oriental flavors at the hands of Mitsuharu in the Bistrot Museum Cultures (MUDEC)
- * February 2016, received the award MIRADAS 2015 for his outstanding participation and influence in the gastronomic area.
- * 2016 Participated in the International Congress kitchen in Milan " Identita Golose 2016" demonstrating once again the thousand faces of Peru Gastronomic .
- * 2016 Commercial Office of Peru in Italy in collaboration with ITC (International Trade Center) organized on March 12 in the city of Florence the round table “Each bite contains a story “dedicated to gastronomic excellence where Mitsuharu told the origin, heritage and evolution of food producers and artisans in Peru.
- * 2016 Invited by Estudio Millesime by American Express at the St. Regis Hotel in Mexico to demonstrate the Nikkei cuisine.
- * 2016 The Culinary Institute of America's flagship conference is Worlds of Flavor, which takes place at the Napa Valley campus every year with presenters who include 60+ of the world's best chefs and culinary experts, and an audience of more than 700 people the theme this years was On Fire: Culture, Passion, Invention in which chefs use their passion and define their cultural identities—national and personal—to invent unique spaces and styles. Mitsuharu was invited at this amazing experience.
- * 2016 Traveled to Brazil to participate in two major events and represent Peru with renowned and brilliant chefs. GASTROMOTIVA was one of them and GELINAZ! WALK WITH US was the other event in which he participated with Alex Atala , Helena Rizzo, Thomas Troisgros , Leonardo Pereira and Alberto Landgraf . At the end of the trip he could give a Master Class at the University Anhembi Morumbi the biggest and most important Gastronomy school in Brazil, member of Laureate International Universities.
- * 2016 Mitsuharu was invited to Rio – Brasil, to participate in a special project called “Reffetorio Gastromotiva”. The project aims to provide food and dignity to people in situations of social vulnerability. Guest chefs from around the world are going to cook tasty and nutritious meals during the Olympic Games.
- * 2016 In Mexico the Estudio Millesime by American Express presented us with a very Latin and refreshing concept the different views and mergers of the best cuisine in the different countries where Micha participated as a protagonist chef of the Nikkei cuisine.
- * 2016 Micha was invited by Vladimir Mukhin to Moscow to celebrate the 5-th anniversary of the ﬂagman restaurant, White Rabbit.
- * 2016 Invited to cook at an exclusive dinner with selected clientele at Nobu restaurant in Milan with Chef Nobu Matsuhisa and Antonio D'Angelo located on the second floor of the most popular Italian designer house Giorgio Armani. An unforgettable night.
- * 2016 He participated in the International Chefs Congress in New York "Star Chefs" in a main stage cooking demonstration to share his vast experience and knowledge with various international chefs.
- * 2016 Shangril-La Hotels and Resorts, one of the world´s premier hotel companies launched “the Shangri-La International Festival of Gastronomy” with an illustrious line up of celebrates chef like Mitsuharu in order to introduce his culinary artistry and excellence, Manila – Philippines.
- * THE GRAND GELINAZ SHUFFLE TWO (2) this year 2016, a total of 40 chefs from 17 countries and 5 continents will pack up their knives and leave their native kitchens for an unchartered restaurant, the territory of a fellow participating chef. Picked at random by ballot, each chef will discover his or her new restaurant location several weeks prior to the SHUFFLE Micha traveled to San Francisco and was in the restaurant “The Atelier Crenn” of the chef Dominique.
- * 2017 was invited for “ Menu Panama” the most important gastronomic event to participate with a lecture for students and to cook together with the best cooks of Panamá.
- * 2017 was invited for the Latin American Gastronomic festival together with the hotel W to prepare a Nikkei dinner for the interested audience.
- * 2017 Was invited by the world´s 50 Best restaurants in the world to Australia for the nomination of Maido.
- * 2017 Micha was invited by the inter-American Finance Bank in Panamá to discuss the importance of the relationship with agricultural peasants and cooks.
- * 2012 -2014 Maido for three consecutive years was selected as the best Japanese cuisine restaurant in Peru and also entering the Top Ten of the best restaurants occupying the post No. 07 ( 2013 ), these awards were presented by the Summum guide
- * 2014 Best restaurant in the world according to The Journal of Matoses post No. 20
- * Selected in 2014 as No. 7 according to the list of Latin America's 50 Best Restaurants
- * Selected in 2015 as No. 5 in the awards Latin America's 50 Best Restaurants
- * Selected in 2015 as No. 44 in the World's 50 Best Restaurants awards
- * 2015 According to Summum Guide TOP -Restaurants, Maido was awarded Ranked No. 3 in the category Top 10, ranking No. 1 in the category of Food Nikkei and No. 1 in the category of Japanese Food.
- * 2016 Maido gets ranked number 13 of the World's 50 Best Restaurants awards; also Maido makes the leap from 44 to 13, earning it the Highest Climber Award, sponsored by Lavazza.
- * Selected in 2016 as No. 2 in the awards Latin America's 50 Best Restaurants
- * 2017 Maido gets ranked Number 8 of the the World's 50 Best Restaurants awards
- * 2017 Miado is nominated for the world´s 50 Best Restaurants award in LatinAmerica.
Recent Posts by Mitsuharu Tsumura:
Recent Posts by Jorge Vallejo:
FIG LEAF GOURDS IN HOMEMADE MOLE SAUCE
Recent Posts by Fabio Viviani:
FRESH EGG FETTUCCINI WITH MANILA CLAMS, SPICY SAUSAGE AND WHITE WINE SAFFRON REDUCTION
Recent Posts by Alain Weissgerber:
RYE, PIKE-PERCH, WHITE RADISH
Recent Posts by Christopher Whitehead:
MARINATED SKIRT STEAK
- *Cantina Cookbook – Recipes from a Mexican Kitchen by Hardie Grant
- *Lady Carolina
- *The culinary & creative direction of the iconic 2 chefs hatted Icebergs dining room & bar, Bondi, with Maurice Terzini. MODERN ITALIAN
- *Formerly Culinaria advisor Motel Mexicola Bali Indonesia MODERN MEXICAN
- *Concept developed &launched Hotel Harry Surry Hills NSW Harpoon’s Harry & Paladar Dining Room BARBECOA & LATIN EATERY