Relais & Châteaux Adds 19 New Grand Chefs to Guide

Fine Cuisine is one of the defining criteria for Relais & Châteaux properties, and there are 160 Grand Chefs that represent this elite cadre of the Association’s international chefs.

 Relais & Châteaux has added the following new Grand Chefs to its 2012 Guide:

Hideaki Matsuo (Japan): On the outskirts of Osaka at the restaurant Kashiwaya, traditional Japanese dishes are served in a ceremonial tea room in this traditional Ryotei restaurant.

Lan-Shu Chen (Taiwan): At Le Moût Restaurant in the heart of Taichung, she invents distinctive French cuisine which combines French culinary expertise and ingredients from Taiwan.

Mark Ladner & Mario Batali (USA): Italian classics are reinvented at Del Posto, in a palazzo of mahogany and marble in the heart of Manhattan.

Michael White & Jared Gadbaw (USA): At Marea on Manhattan’s Central Park South, they specialize in Italian-inspired seafood dishes.

Martin Kruithof (Netherlands): At De Lindenhof, a paean to the surrounding countryside of canals and thatched roofs, a magical and bewitching place, it is reflected much in the décor as in the dishes.

Pascal Devalkeneer (Belgium): Just outside Brussels at the Chalet de la Forêt, the cuisine is inspired by the local terroir.

Guy Lassausaie (France): At Restaurant Guy Lassausaie, the gateway to the Beaujolais region, this fourth-generation chef upholds tradition with inventiveness.

Andrew Fairlie (Scotland): The cream of local produce is served in luxurious surroundings in this theatrical Restaurant Andrew Fairlie.

Jacques Decoret (France): In Vichy, are unfettered modern dishes served in a Napoleon III brick chalet at Maison Decoret.

Ramon Freixa (Spain): Ramon Freixa Madrid takes Mediterranean cuisine to new levels.

Antonino Cannavacciuolo (Italy): Villa Crespi brings inventive Mediterranean cuisine.

Simon Taxacher (Austria): Located at Hotel Restaurant Spa Rosengarten, with French-Mediterranean cuisine.

Jérôme Ferrer (Canada): Draws his inspiration from the local terroir around Montreal.

Davide Scabin (Italy): A notably artistic approach at Combal, Zero in Rivoli Museum of Contemporary Art.

These 14 new Grand Chefs from new properties are joined by 5 Relais & Châteaux chefs who were promoted to Grand Chef in 2012 for the quality of their cuisine and service. The finest of ingredients, deftly combined by Christophe Bacquié at the Hôtel du Castellet in France. Contemporary, Mediterranean-inspired dishes by Antonio Guida for Il Pellicano in Italy. Traditional recipes revisited by Peter Tempelhoff in the Greenhouse at The Cellars - Hohenort Hotel in South Africa. A ‘made in California’ regional cuisine with vibrant colours and flavours, by Gunnar Thompson at the Château de Sureau, and again in the USA, at Blackberry Farm, ‘locavore’ dishes, with farm and cottage garden ingredients, by Joseph Lenn.

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