The Anantara Siam Bangkok Hotel will host the
16th Annual World Gourmet Festival from 7 to 13 September 2015.
Since its inception, the World Gourmet Festival
has grown in prominence to feature an extraordinary 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 and wines.
The full line up of chefs at the 16th Annual
World Gourmet Festival is:
• Chef Francesc Rovira, Fonda Xesc, Gombrèn,
Girona, Spain (1 Michelin Star)
• Chef Jean-François Bérard,
Hostellerie Berard, La Cadière d’Azur, Provence France (1 Michelin
• Chef Francesc Gimeno Manduley, Bohemic Bistro,
• Chef Pierre Crépaud, LeCrans Hotel & Spa,
• Chef Patrick Raingeard, Cap Estel,
Èze-Bord-De-Mer, French Riviera, France (1 Michelin Star)
Chef Sean Connolly, Sean’s Kitchen, Adelaide, Australia
Hirofumi Imamura, Kazuo Okada Restaurant, Kowloon, Hong Kong (1
The event is coordinated and overseen
by Anantara Siam Bangkok Hotel’s Executive Chef Nicolas Schneller,
along with Shintaro Chef Satoshi Sawada, Biscotti Chef Daniele
Bettini and Madison Chef Anchalee Pongrungsit.
chef will host two evenings in one of the hotel’s restaurants.
This year’s World Gourmet Festival will also see the introduction
of an exclusive sake tasting and pairing with Thai dishes event
with the sake master, Keith Norum, an American who has worked with
Miyasaka Brewing Company in Japan since 2005 educating their
clients across the globe on sake. Also a first to the festival is
the High Tea event with tea pairing by world-class master
tea-blenders from Mariage Frères France.
The World Gourmet Brunch, one of the most popular events of the whole
festival, will take place on the last day of the event, on Sunday,
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 which provides medicine for pregnant mothers who are afflicted with AIDS.
Proceeds from the auction for the duration of the event plus Baht
600 per dinner ticket sold will be donated to the charity.
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 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.
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.
Like many chefs today, Chef Francesc likes to use local
ingredients in his cooking. 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 world.
Bérard, Hostellerie Bérard & Spa, La Cadière d’Azur, Provence
Coming from a family whose passion is focused on
hospitality and gastronomy, 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.
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 to the fullest.
Having a father, Chef René Bérard, who is a master chef himself,
train him from his early age, the beauty of cooking using only the
finest ingredients sourced in their garden and the locality, Chef Jean-François do wonders in the kitchen side by side with his
father. Like father, like son, both have received various
accolades including the ultimate Michelin star for their
Working as a family and team, the Bérards
including the mother Daniele and sister Sandra, they have
instilled this exceptional Hostellerie Bérard & Spa with their own
very special magic.
Chef Francesc Gimeno Manduley, Bohemic
Bistro, Barcelona, Spain
Chef Francesc Gimeno Manduley
transmits emotion, passion and sincerity – qualities which are
expressed in every one of his creations. Through his dishes, he
transports the diner back to their childhood, when everything was
still open to discovery and there was no time for worrying.
the end of 2006, he 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.
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,
Describing himself as simply a cook, Chef Pierre’s
cuisine is mainly dictated by Mother Nature. A staunch supporter
of the local farmers, he selects the best vegetables and regional
products which are the basis for the creation of his recipes
revealing dishes with playful tastes, colors and shapes. His
cuisine is based on flavor with theatrical presentation.
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 have grown. Nothing indicated that this would interest him in cooking but spent two years as a chef’s
apprentice and another two years gaining professional
qualifications. His becoming a chef wasn’t really a desire to work
with food, but more of transforming things from the basic
ingredient to a finished product.
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.
Patrick Raingeard, Cap Estel, Èze-Bord-De-Mer, French Riviera,
Inheriting his love for cuisine from his grandmother,
Chef Patrick at a very early age, liked watching her while she
prepared sautéed potatoes, being fascinated by the foaming of
butter on the stove, scorching but not burning. He pursued his
interest and found his way to the culinary world where stellar
chefs abound. 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
With his The Table of Patrick Raingeard restaurant
receiving its Michelin star in 2013, Chef Patrick practices his
cuisine instinctively in contemporary style and is a man of the
soil. 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. He and his team are proud that
the Cap Estel uses some of the vegetables from its very own
Chef Sean Connolly, Sean’s Kitchen, Adelaide,
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 mouth-watering dishes with a focus
on showcasing the outstanding local produce, Sean’s Kitchen
located in Adelaide Casino, has 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: generosity, imagination and a healthy
respect for excellent produce. 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.
The awards and accolades he has
received during the course of his culinary experiences truly
attest to the success of Chef Sean’s burgeoning career.
Chef Hirofumi Imamura, Kazuo Okada Restaurant, Kowloon, Hong Kong
Born in Japan, Chef Hirofumi started dreaming of becoming a chef
at the age of four when he first tasted the joy of cooking for his
parents. He 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 on 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 Las Vegas. This was followed by a stint in
Macau where he impressed the gourmands with his mastery of teppanyaki, robatayaki, sushi and traditional Japanese kaiseki. He
now heads the One-star Michelin Kazuo Okada restaurant in Kowloon,
Chef Hirofumi is admired for the way he imbues each
dish with uniqueness. Firmly committed to the idea that every dish
should have its own seasoning, he searches the world over to
source the perfect seasoning for his dishes. He also matches his
creations with different dishware for an ideal presentation of the
food across the seasons. One of his culinary philosophies is the
belief that every dish should stimulate each of the five senses,
even including sense of smell, texture of ingredients and the
sounds while dining.
Dine and Stay
Bangkok Hotel has created the World Gourmet Festival package so
that guests enjoying one of the festival dinners can retire to
a guestroom afterwards.
The package at Baht 23,900 includes overnight
accommodation in a deluxe view room, access to Kasara lounge
including buffet breakfast, evening canapés, and tickets to any
selected World Gourmet Festival dinner, with the exception of the
Japanese dinner, for two persons.
See other recent news regarding:
World Gourmet Festival,