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World Gourmet Festival This September


Four Seasons Hotel Bangkok Hosts The 12th Annual
World Gourmet Festival This September
this is the opportunity to sample cuisine by renowned guest chefs from around the world

Bangkok – July 2011 -- Four Seasons Hotel Bangkok is delighted to announce the 12th Annual World Gourmet Festival, to take place at the Hotel from September 5th to 11th, 2011.
Since its inception, the festival has grown in prominence to feature an extraordinary lineup of some of the best chefs from across the globe. Gourmet festivals exist throughout the world, but only Four Seasons Hotel Bangkok brings award-winning master chefs under one roof for a week-long celebration of outstanding food and superb wines.
Currently confirmed to participate are:
• Adriano Cavagnini, Amaranto Restaurant, Four Seasons Hotel London at  Park Lane, UK
• Anthony Demetre, Wild Honey, London, UK (1 Michelin Star)
• David Lee, Nota Bene, Toronto, Canada
• Dolli Irigoyen, Espacio Dolli, Buenos Aires, Argentina
• Guido Haverkock, I Portici, Bologna, Italy
• Hari Nayak, Orissa, Mumbai, India
• Ivo Adam, Seven, Ascona, Switzerland (1 Michelin Star)
• Kazumi Sawada, Hoku, Guangzhou, China

Adriano Cavagnini
Amaranto Restaurant, Four Seasons Hotel London at Park Lane, United Kingdom http://www.fourseasons.com/london
Adriano Cavagnini, Executive Chef at Four Seasons Hotel London at Park Lane, will be showcasing the cuisine of the Hotel’s signature restaurant Amaranto. Cavagnini joins Amaranto after a seven-year tenure as Executive Chef at the Hotel Eden in Rome, during which the hotel’s La Terrazza restaurant earned a Michelin star. He began his career in London at the Hyde Park Hotel, and then spent several years working in Brazil and Argentina before returning to Europe to further his career in Mediterranean and classical Italian cuisine. Cavagnini’s menus at Amaranto are focused on seasonal Italian cuisine of the finest quality.

Anthony Demetre
Wild Honey London, United Kingdom www.wildhoneyrestaurant.co.uk

Back by popular demand for the 12th World Gourmet Festival, Anthony Demetre will this year be showcasing dishes from his restaurant Wild Honey. Demetre opened his first restaurant, Arbutus, in London’s Soho with his business partner Will Smith in 2006, and the restaurant immediately won several prestigious awards including its first Michelin star in 2007. His second restaurant, Wild Honey, was opened in Mayfair in mid-2007, receiving a Michelin star the following year. In September 2010, Demetre opened Les Deux Salons, a classic French brasserie situated on the edge of Covent Garden, which has also been receiving accolades from the critics since opening.

David Lee
Nota Bene, Toronto, Canada http://notabenerestaurant.com/
David Lee is the third generation in a family line of chefs. Born in England, he began his apprenticeship in a village in Hertfordshire where game meats and local produce were in abundance. Later he worked under the famed Anton Mosimann before moving to Canada, where with his restaurant Splendido he returned to his culinary roots, sourcing his ingredients directly from Canadian farmers. In 2008, having sold Splendido, David opened Nota Bene in downtown Toronto, where he continues to showcase the best that Canada has to offer.

Dolli Irigoyen
Espacio Dolli, Buenos Aires, Argentina http://espaciodolli.com/
Dolli Irigoyen is an Argentinian chef, restaurateur, author and TV host, and is one of the best-known celebrity chefs in Latin America. Her most recent book series, consisting of eight volumes each with its own DVD, received the Gourmand World Cook Award for Best 2009 World Bookazine. Dolli has been a special guest and judge at many international competitions, and has twice been president of the prestigious Bocuse D’Or. She is the owner of Espacio Dolli, situated in Palermo, Buenos Aires, where she works with a team of young chefs developing creative new concepts.

Guido Haverkock
I Portici, Bologna, Italy http://www.iporticihotel.com/
Guido Haverkock is Executive Chef at the Hotel i Portici, set in the old city centre of Bologna, Italy. The hotel’s small and exclusive restaurant, which has seating for only 30 guests, gained its first Michelin star in 2009. Previously, Guido had been executive chef for the opening in 2000 of Castello Banfi in the Tuscan hilltop town of Montalcino, which won its first Michelin star the following year. He is also a professional sommelier, having gained his certification in 2006.

Hari Nayak
Orissa, Mumbai, India http://www.orissany.com/
Chef, restaurateur and author, Hari Nayak says it is a common misconception that the preparation for Indian food must be complex. The cuisine can, he says, be prepared in a simple style, with all the modern trappings, appealing to the household cook at the same time as producing an authentic Indian experience. Hari's signature style of cooking is featured in his best selling cookbook Modern Indian Cooking, and his new book My Indian Kitchen is filled with recipes for preparing Indian meals without fear or fuss.

Ivo Adam
Seven, Ascona, Switzerland http://www.seven-ascona.ch/en
Ivo Adam is chef, pâtissier and manager of Ristorante Seven in Ascona, Switzerland, and his youth and freshness as the culinary head of the Seven Group have made him a figurehead of the Swiss gastronomy scene. He is well-known on television and for developing recipes for his books. Ivo was the youngest member ever appointed to the Swiss Culinary National Team, and has won numerous national and international awards. The Ristorante Seven cuisine is experimental, regional and seasonal, as well as being rich in flavour, and was awarded a Michelin star in 2011.

Kazumi Sawada
Hoku, Guangzhou, China
Formerly executive chef at Banreki Ryukodo in Tokyo, which was awarded a Michelin star in 2008, Kazumi Sawada is now heading Huko in the soon-to-open Four Seasons Hotel Guangzhou. Sawada’s inspiration springs from the Japanese love of the changing seasons, rooted in Japanese spirituality and aesthetics, that enrich Japan's culinary traditions. Brought up in the southern Japanese city of Kyoto, he blends his traditional skills with sophisticated urban touches to create a cuisine that is both modern and endlessly creative. Sawada returns to the World Gourmet Festival after a two-year break, having represented Banreki Ryukodo in 2009.

The event is coordinated and overseen by Four Seasons Hotel Bangkok’s Executive Chef Nicolas Schneller, along with Shintaro Chef Satoshi Sawada and Biscotti Chef Daniele Cason. It is presented in association with Travel + Leisure Southeast Asia.

Each guest chef will host two evenings in one of the Hotel’s restaurants. This year’s World Gourmet Festival will also see the introduction of two exclusive wine tasting events with renowned winemakers Pio Boffa of Pio Cesare, and Jonathan Maltus of World’s End, as well as a tea pairing event by world-class master tea-blenders Dilmah.

The hugely popular World Gourmet Lunch will take place daily from Tuesday, September 6th to Friday September 9th, with a cooking demonstration from one of the guest chefs each day, live cooking stations, and a chance to sample some of the creations of the guest chefs, and the famous World Gourmet Brunch, one of the most popular events of the whole festival, will take place on Sunday, September 11th.

Four Seasons Hotel Bangkok has created the World Gourmet Festival package so that guests enjoying one of the festival dinners can retire to their guestroom afterwards, full and content, and enjoy a good night’s sleep. The package includes overnight accommodations, complimentary breakfast, and a featured dinner for two persons per night booked.

 Guests can make reservations for the 12th Annual World Gourmet Festival dinners starting on Monday, August 1st, 2011. For more information or to make a booking, please contact the Hotel at 66 (0) 2 126 8866 or e-mail reservations.thailand@fourseasons.com. Individual dinner tickets may also be booked through wgf.bangkok@fourseasons.com. or through http://www.worldgourmetfestivalbangkok.com/

Schedule of the 2011 World Gourmet Festival

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Updated :24 August 2011
Last Edit :24 August 2011
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