Continuing on the success of past World Gourmet
Festivals, the Anantara Siam Bangkok Hotel (formerly
the Four Seasons, Bangkok) will host this year’s 16th World
Gourmet Festival from 7 – 13 September 2015.
Since its inception, the World Gourmet Festival
has grown in prominence to feature an impressive line-up of some
of the best chefs, winemakers and food experts from across the
globe, all gathered together under one roof for a week-long
celebration of outstanding cuisine.
The World Gourmet Festival
supports HRH Princess Soamsawali's Save A Child's Life from AIDS
Project under the auspices of the Thai Red Cross and Red Crescent Society.
600 from the price of every World Gourmet dinner ticket, as
well as proceeds from the World Gourmet live auction, will be
donated to this charity.
Chefs Performing at
World Gourmet Festival 2015 in Bangkok
Performing their culinary magic at the 16th
Annual World Gourmet Festival are:
• Chef Francesc Rovira, Fonda Xesc, Gombrèn,
Girona, Spain (1 Michelin Star);
• Chef Jean-Francois Berard,
Hostellerie Berard, La Cadière d’Azur, Provence France (1 Michelin
• Chef Francesc Gimeno Manduley, Bohemic Bistro,
• Pierre Crépaud, Crans Hotel Sancerre, Crans-Montana,
• Chef Patrick
Raingeard, Cap Estel, Èze-Bord-De-Mer, French Riviera, France (1
• Chef Sean Connolly, Sean’s Kitchen, Adelaide,
Chef Hirofumi Imamura, Kazuo Okada Restaurant,
Kowloon, Hong Kong (1 Michelin Star).
World Gourmet Festival
2015 - Chef Profiles
Chef Francesc Rovira,
Fonda Xesc, Gombrèn, Girona, Spain: Like many great chefs,
Michelin-star Chef Francesc learned the art of cooking at a very
young age from his mother, working at the family owned village inn
‘La Fonda’ specialized in traditional Catalan cuisine.
After finishing high school, he enrolled at the
‘Escola d’Hosteleria de Barcelona’ in order to develop his
culinary skills and extend his knowledge.
On graduating from the culinary academy,
Chef Francesc worked in a number of prestigious restaurants
alongside many famous chefs, most notably the legendary Santi
Santamaria, the first Catalan to be awarded three Michelin stars
and a seminal influence on Chef Francesc’s own cuisine.
Chef Francesc returned to ‘La Fonda’ and began
introducing new dishes while the kitchen was still in the hands of
his mother. He and his sister finally took over and elevated the
kitchen inn into an acclaimed restaurant which was awarded one
Michelin star in 2009.
Mushrooms are a vital ingredient in Catalan
cuisine as the local area has plentiful supply and they are
probably his signature ingredient.
‘La Fonda Xesc’ is located on a building that
dates back to 1730 in Gombrèn, a small village in the Catalan
Pyrenees. The restaurant, nestled in a picturesque landscape, is
an oasis of authentic Catalan tradition set apart from the modern
Bérard, Hostellerie Bérard & Spa, La Cadière d’Azur, Provence
France: Chef Jean-François Bérard had his first culinary
exposure at his parent’s boutique hotel, Hostellerie Bérard and
Spa, located on a hilltop village instilled with the magic of
Provence, La Cadière d’Azur.
Attending Lenotre School in Paris and
consequently gaining a lot of work experiences with various master
chefs at Michelin starred restaurants such as Frederic Anton at 3
Michelin star Pre catelan, Helene Darroze at 2 Michelin star la
table d’helene, Roger Verger – serge Chenet at 3 star Moulin de
Mougins, Jacques Chibois at 1 star le gray d’albion and Guissepina
at 2 star Balsi rossa, Chef Jean-Francois’ culinary skills were
honed with the help of some of the very best chefs in the world.
Jean-François’ father, Chef René Bérard, trained
him from an early age. Teaching him about cooking using only the
finest ingredients sourced in their garden and the locality. Both
father and son have received various accolades including the
ultimate Michelin star for their restaurant.
Working as a family and team, the Bérards -
including the mother Daniele and sister Sandra - have instilled
this exceptional Hostellerie Bérard & Spa with their own very
Chef Francesc Gimeno
Manduley, Bohemic Bistro, Barcelona, Spain: At the end of
2006, Chef Francesc Gimeno Manduley opened a tapas bar, Bohemic
Bistro, which progressively became a restaurant in which he
expressed his overflowing creativity in a variety of styles with
inspirations drawn from his time in renowned establishments.
Chef Francesc’s Bohemic restaurant plays on
high-concept miniature presentation of a variety of dishes for the
diners to choose from after a pasta sized appetizer and complete
the meal with a dessert.
Chef Pierre Crépaud,
LeCrans Hotel & Spa, Crans-Montana, Switzerland: Describing
himself as simply a cook, Chef Pierre’s cuisine is mainly dictated
by mother nature. His cuisine is based on flavor with theatrical
Growing up in the mountains of Drome, he spent
his childhood days with his great-uncle growing vegetables and
loved the idea of eating food that they had grown. He spent two
years as a chef’s apprentice and then another two years gaining
Honing his culinary skills working with various
hotels and restaurants in France and Switzerland, he finally
settled at Crans-Montana and has been the Chef de Cuisine at
Restaurant LeMontBlanc at LeCrans Hotel & Spa which received a
Gault & Millau award in 2010.
Chef Patrick Raingeard,
Cap Estel, Èze-Bord-De-Mer, French Riviera, France:
Inheriting his love of cuisine from his grandmother, Chef Patrick
pursued his interest and found his way to the culinary world.
Working side by side with renowned chefs such as
Alain Passard of the 3 Michelin Stars L’Arpège and Jacques Maximin
of the 2 Michelin stars Ledoyen and The Elysée Lenôtre, the
experiences gave him confidence and motivation which resulted to
his first Michelin star award for the Zebra Square restaurant in
The Table of Patrick Raingeard restaurant
received its Michelin star in 2013.
His five years of working with a Japanese
chef gave him taste for exotic savors and he is a staunch advocate
of local produce depending on seasonality.
Chef Sean Connolly,
Sean’s Kitchen, Adelaide, Australia: Chef Sean Connolly is
one of Australia and New Zealand’s most well-respected chefs, with
a growing list of accomplishments and awards to his name.
A true visionary with a wealth of
experience and uncompromising drive, his latest endeavor is the
opening of his first restaurant in Adelaide, South Australia – the
aptly named Sean’s Kitchen.
A New York-inspired Brasserie restaurant
offering dishes which showcase the outstanding local produce,
Sean’s Kitchen located in Adelaide Casino, won Best New Restaurant
in The City Awards within a year of its opening.
As any other master chefs, Chef Sean got his
inspiration from his grandmother which influenced his food today.
His formal training began at an early age of 13, taking on a
Chef’s Apprenticeship at a couple of 5-star hotel and restaurants
in the UK.
His culinary stints include aboard the luxury
cruise liner, QE2, 5-star hotel such as Park Lane (now Sheraton on
The Park), and other standalone restaurants.
He hosted the critically acclaimed 13 part TV
series called My Family Feast, a celebration of Australia’s love
of food and family life, which won the Best TV Show at the 2010
Australian Food Media Awards, plus Best TV Series for food and
wine culture at the world TV Food & Wine Festival. With his
cookbook, My Family Feast, he received the best celebrity cookbook
in the world at the 2011 Paris Book Fair.
Chef Hirofumi Imamura,
Kazuo Okada Restaurant, Kowloon, Hong Kong: Born in Japan,
Chef Hirofumi mastered his fundamental cooking skills at his
hometown Fukujima’s Japanese restaurant Kawashou then journeyed to
New York where he excelled as a sushi chef after gaining his Fugu
license in 2001 and promptly moved up to become an executive chef
at Sakagura New York.
As the executive chef, he honed his
insights in pairing food and sake and was awarded his Sake
sommelier license in 2004 and created a sake pairing menu with 200
types of sake which resulted to an award for Sakagura’s as No. 1
at Zagat Survey in the Night Life category and was one considered
one of the most popular restaurants in New York.
Moving from New York to Las Vegas in 2006,
he joined a Japanese restaurant at a 5-star hotel and turned the
restaurant into one of the most talked-about Japanese eateries in
This was followed by a stint in Macau where he
impressed gourmands with his mastery of teppanyaki, robatayaki,
sushi and traditional Japanese kaiseki.
He now heads the one star Michelin Kazuo Okada
restaurant in Kowloon, Hong Kong.
One of Chef Hirofumi’s culinary
philosophies is the belief that every dish should stimulate each
of the five senses, including sense of smell, texture of
ingredients and the sounds while dining.
Exclusive HD Video Interview with Chef Hirofumi Imamura.
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