Chef Seiji Yamamoto was born in Kagawa, Japan in 1970. He mastered the traditional and authentic Japanese cuisine and basic techniques perfectly. Seiji opens "RYUGIN" in Roppongi in Dec 2003, at only 33 years old. The theme of the restaurant is " TO PURSUE POSSIBILITY OF THE JAPANESE CUISINE".
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The chef, Joachim Wissler, first award was the chef of the year by the “Feinschmecker” (“the Gourmet”) in 2005. Finesse, originality and variety are the characteristics of Joachim Wissler’s cuisine. He harmonises high-quality ingredients to create original dishes in diverse variations, from local tradition to international cuisine. Star chef Joachim Wissler, restaurant manager Miguel Angel Calero Novillo and their team have established the Vendôme as one of Germany's best restaurants.
Chef Heinz Reitbaeur presides over what is now accepted as Vienna’s best restaurant, Steirereck, which serves modern Austrian food in one of the most stunning setting and that makes the experience essential for anyone visiting Viena. Steirereck can boast some mind-boggling statistics; there are 35,000 wines on its wine list, it has its own ‘Meieri’ Milk Bar with 120 cheese varieties from over 13 countries, and chef Heinz Reitbaeur even owns his own farm from which he sources much of Steirereck’s ingredients.
Andreas Caminada of Graubünden is known as one of the best among Swiss chefs and he runs Schauenstein Restaurant, which is housed in one of many old castles in the Domleschg Valley, is where Caminada has been working since 2003, and it has since ceased to be a "well-kept secret" to the sadness of the locals. It now takes months to get a reservation!
Sven Elverfeld has spent the last few years being immersed in the deconstruction and reinterpretation of classic dishes, garnishes and preparation techniques from Germany and Europe that has resulted an incredibly accurate three-star cooking that gently challenges the diner’s perception of European food. With reworking of regional dishes such as Boiled Fillet of Müritz Lamb with Frankfurt Green Sauce and Breton Sole in Modern Finkenwerder Style Elverfeld attempts to evoke the memories of his German guest’s regional roots naturally with Germanic attention to details.
Culinary visionary, Ignatius Chan, Iggy's is the result of his lifelong desire to open up a place where knowing diners can savour the unexpected delights to be found in food which fuses elements from the east with the west. 'Fusion food' is an expression often thrown about. Those who claim to be able to create it are often simply trying to cash in on a trend, generally resulting in dishes which take a bit from each style and throw them together without respecting the fine art of letting flavours merge to wonderful, harmonious effect.
Davide Scabin, creator and theoretician of the Cambal.Zero, is unanimously considered one of the most talented exporters of culinary research. As the forerunner of modern ‘Art & Food Design’, he calculates and codifies everything from rhythm of cooking times ot the handling and service, with a maniacal attention for details which builds up the choreographic quality of the ambience.
Martin Berasatequi has spent 35 years devoting both body and soul to what he enjoys most in the world, cooking. He has always striven to be precise with our gestures, discreet with the oven, precise with the blade, refined with the nose, intelligent at the market and upright at the stove.
Bras has never worked in anyone else's kitchen other than his mother's Restaurant, and this is reflected in his simple, distinctive cooking. Michel Bras was born in Gabriac, in Aveyron, France, in 1946. He attended grammar school in Espalion, a stone’s throw from the family hotel and restaurant “Lou Mazuc”, in Laguiole. He was fascinated by both Aubrac and cuisine. Right out of school, his mother introduced him to local culinary traditions, and their collaboration continues.
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