 |
|
||||
|
|
October 5-11, 2009 |
|
Since its inception ten years ago, the World Gourmet Festival has grown in prominence to feature an extraordinary line-up of some of the best chefs from around the world. This year,
Each chef will host two evenings in one of the Hotel's dining venues as well as one cooking demonstration during the weeklong event. Each chef will be in attendance for the seven-course Gala dinner on Friday, October 9, 2009. To enjoy this culinary sojourn, Four Seasons Hotel Bangkok has created a Gourmet Package which includes deluxe overnight accommodations, full access to the Executive Club, complimentary breakfast, evening cocktails and a featured dinner of choice for each night booked. For reservations or more information:
|
|
|
|
Graham Elliot Bowles
In March 2008, Chef Bowles opened his own restaurant. Graham Elliot, Chicago’s first "bistronomic" restaurant juxtaposes four-star cuisine with humor and accessibility, as the old world of dress codes, white table cloths, elaborate floral displays, and tuxedoed waiters has been replaced with hip music, a lively relaxed atmosphere and dynamic gastronomy. |
|
|
|
Paola Carosella
In 2003, Paola opened her first restaurant in São Paulo, Julia Cocina, named after the great American chef Julia Child, and was awarded the title of Best New Chef in São Paulo 2004. In 2008, she opened her new restaurant Arturito. Arturito was named Best New Restaurant in São Paulo 2008 by Folha de São Paulo. Paola's cooking can be defined as classical and straightforward: she cooks nearly everything in a wood-fired oven, and her style mixes her Italian roots and background with the best and freshest Brazilian ingredients. |
|
|
|
Luke Dale-Roberts
Luke Dale-Roberts was appointed as executive chef of La Colombe in November 2006 and has since made his mark at this award-winning restaurant by adding exciting new Asian influences to the mix of classic and contemporary French Cuisine. Luke has elevated the dining experience, winning the 2008 Prudential Eat Out Chef of the Year and Restaurant of the Year award, being voted one of the top 50 restaurants in the world by the San Pellegrino World's 50 Best Restaurants Awards 2009. |
|
|
|
Michael Ginor
An integral part of the World Gourmet Festival from its beginning, Michael re-joins the Festival for a record tenth time. Since Michael and his business partner Izzy Yanay established Hudson Valley Foie Gras, the major foie gras producer in the world today, its moulard duck products have been distributed throughout the United States and beyond. |
|
|
|
David Kinch
David Kinch is an American chef at the forefront of contemporary California cuisine, producing seasonal American cuisine with French and Catalan influences. His pursuit for exceptional ingredients has inspired an exclusive partnership with biodynamic Love Apple Farm, where all of the vegetables are grown for his restaurant. |
|
|
|
Christine Manfield
A highly regarded chef, author, food manufacturer and gastronomic traveller, Christine has a unique approach to food preparation and presentation, drawing on the exciting tastes and flavours of many cultures. Using only the highest quality ingredients, and avoiding GM foods and MSG, Christine presents small individual "tasting" dishes that do not follow the standard progression of starter, main course, dessert. |
|
|
|
François Payard
A third generation pastry chef born in Nice, François worked in his grandfather's acclaimed shop on the French Riviera before moving to Paris where he earned positions as Pastry Chef in France's finest kitchens, including the legendary three-Michelin starred La Tour d’Argent. Branches of Payard's restaurants have opened in Las Vegas, Brazil and Japan; and François has now also written three cookbooks on his elegant desserts. |
|
|
|
Kazumi Sawada
Kazumi Sawada, the young executive chef of Michelin-starred Banrekiryukodo restaurant in Tokyo, takes as his inspiration the love of the changing seasons that is rooted in Japanese spirituality and aesthetics that continue to enrich Japan's culinary traditions. Brought up in the southern Japanese city of Kyoto, he started his training at the age of 18 under noted Chef Yoshizakura Maruyama. |
|
|
|
Fulvio Siccardi
Born in Turin in the Piedmont area of north-western Italy in 1969, Fulvio grew up enjoying good traditional locally-produced food as cooked by his grandmother. Fulvio's style is both traditional and creative, trying new approaches and techniques such as his extraordinary Vertical Egg, but always respecting the gastronomic heritage, based on the freshest local products, of his native Piedmont. |
|
|
|
David Thompson
Widely acclaimed as an expert on Thai food, for many years David has researched Thai culinary techniques and ancient recipes, leading to a greater appreciation of Thai food in the West. His commitment to authentic Thai cuisine has earned him accolades from food writers the world over. |
|
|
Full screen
Full screen
