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5th Annual World Gourmet Festival at Four Seasons Hotel Bangkok a recipe for success

Travel News Asia 6 August 2004

Some of the worlds best chefs will descend on Bangkok in September, for the much anticipated 5th Annual World Gourmet Festival, which will be held at the Four Seasons Hotel Bangkok between 13-19 September 2004.

The chefs cooking up a storm at the hotel this year are:

Todd English, Chef/Restaurateur, The Olive Group Restaurants (US)

1991 National Rising Star and 1994 Best Chef in the Northeast by the James Beard Foundation, Robert Mondavi Award for Culinary Excellence, 2001 Bon Appetits Restaurateur of the Year, inducted in the James Beard Whos Who of Food and Beverage in America in 2004.

Sergi Arola, La Broche, Madrid, Spain

Chef and part owner of La Broche, a two-Michelin star restaurant in Madrid. Winner of the Vitoria Creative Haute Cuisine by Young Chefs in 1996 and Chef with the Greatest Scope by the International Gastronomy Academy. Previously with Master Chef Star Ferran Adria at El Bulli.

Michael Ginor, co-founder Hudson Valley Foie Gras, New York

Gold Merit award from chefs in America, Award of excellence from the James Beard Foundation, Five-star Diamond Award from the American Tasting Institute. Co-owner of the worlds largest Foie Gras producer.

Tetsuya Wakuda, Tetsuyas, Sydney, Australia

Award winning chef, regarded as one of the rare, great, exponents of mixed Asian and European cooking. Three hats by the Sydney Morning Herald. Japanese-French-New World fusion cuisine.

Meyjitte Boughenout, FranklinManor, Tasmania

Chef-owner of the highest rated French restaurant in Tasmania; 3 Hats by Tasmanian Wine & Food Guide 2004. His background includes three-Michelin-star restaurants LAuberge du Pere Bise, Restaurant George Blanc, Restaurant Pic Valence and Restaurant Pierre Gagnaire in Paris. Modern French cuisine.

Francois Payard, Payard Patisserie & Bistro, New York, USA

Pastry chef of the year 1995 by the James Beard Association, Pastry Chef of the Year by Bon Appetit in 1998 and again in 2001 by the International Pastry Competition Committee-Beaver Creek.

Fabio Granata, Tre Gigli, Italy

Owner and Executive Chef at one-Michelin starred Tre Gigli Allincoronata in Milan. Innovative regional Italian cuisine.

Kenneth Oringer, Co-owner and Executive Chef at Clio, Boston, USA

Named Rising Star by Restaurant Hospitality, James Beard American Express "Best Chef in the Northeast Award" in 2001, along with Boston Magazine's 2002 "Best Chef: General Excellence" award. Best Newcomer by Gourmet Magazine. Contemporary French-American menu with an Asian-inspired approach to food.

Donald Wressell, Pastry Chef, Four Seasons Hotel Los Angeles at Beverly Hills

Award winning captain of the US Pastry team.

Pitak Srichan, Chief Instructor, Four Seasons Resort Chiang Mai, Cooking School

Exceptionally gifted instructor in Northern Thai Cuisine with culinary experience in Europe, Middle East and Asia.

M.L. Sirichalerm Svasti (McDang), Thanadsri and Son

Food critic and columnist for various local publications; television presenter of McDangs World, food consultant and author of cook books.

Each chef will host a special evening in one of the hotels restaurants; but guests can catch them all at one time at the World Gourmet Premiere on opening night or the seven-course Gala dinner on Friday 17 September 2004.

The World Gourmet Festival also includes a series of cooking classes from Organic Indigenous Ingredients of New Zealand, Chocolate & Grand Marnier to World Farmhouse Cheeses to name but a few. In addition champagne, cognac and wine tastings with renowned wineries and winemakers from around the world are part of the programme. A fashion show afternoon tea and an al-fresco Sunday Brunch will round off the schedule.

The Hotel is offering a special overnight arrangement for guests attending the Gala Dinner on 17 September. The package is available at $390 for single occupancy or $570 for double occupancy plus applicable taxes and includes

Deluxe Accommodation
Roundtrip airport transfer
Full American Breakfast the next morning
Tickets to the seven-course World Gourmet Gala Dinner

Additional pre and post event nights can be booked at $170 per night including breakfast plus applicable taxes. Reservations in advance are advised.

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