10. - 13.03.2017
Voltaire | Leersum
Known for his innovative, top-level culinary concepts, Marco Westmaas places the focus on easy digestibility, a combination of different textures, and new approaches to vegetarian cuisine.
FTER FIVE years in Asia, Marco Westmaas has returned to his native Netherlands and launched a ground-breaking culinary concept at Parc Broekhuizen. Voltaire offers a global cuisine in which seasonal products and local ingredients play a prominent role. Westmaas also travels the world as a consultant for a variety of international hospitality concepts, in addition to pioneering the use of lupine, a meat substitute, in his dishes.
La Pergola | Rome
Heinz Beck’s unique interpretation of the ‘modern’ kitchen includes the utmost attention toward the selection of ingredients and their transformation into highly innovative flavours.
EINZ BECK has been heralded as a leader in Italian and Mediterranean culinary tradition. For more than 15 years, he has led important collaborations with international scientists, concerning the balance between food and health. Today, Beck consults several businesses and runs numerous restaurants worldwide. His international awards include Gold Medal at the Foyer of Artists and the Knight of the Order of Merit from the Federal Republic of Germany.
12. & 13.03.2017
Lasarte | Barcelona
Commitment, consistency and hard work define the career of Italian-born Paolo Casagrande, a firm believer in the importance of emotions in cooking.
AOLO CASAGRANDE honed his culinary skills at leading fine dining restaurants around his native Italy, in London, Paris and San Sebastian. Rejoining former colleague Martín Berasategui, he became the chef de cuisine at Lasarte in 2012, where his innovative dishes vary according to the seasons, reflecting the regional flavours. Casagrande also manages two restaurants in Hong Kong.
De Leest | Vaassen
Jacob Jan Boerma’s perfectionist mentality is evident from the way in which he prepares highly flavoursome dishes, employing the best cooking techniques from all over the world.
N HIS travels around Europe, Jacob Jan Boerma has soaked up many different culinary flavours and traditions. For him, the quality of the product is always the basis of success. He translates his experiences into cosmopolitan and creative dishes, and, as a result, was recognised as Chef of the Year in 2010, and Restaurant de Leest, which he co-owns with Kim Veldman, came second in the best 500 restaurants of Holland in 2015.
Ikarus | Salzburg
Martin Klein summarises his culinary philosophy in a nutshell as ‘product conscious and honest’, using only fresh ingredients, and focusing on teamwork as key.
AVING WORKED at Ikarus from 2003-12, Martin Klein was offered the position of Executive Chef of five exclusive restaurants and bars on a private island in the South Pacific. Two years later, however, he returned to manage Ikarus, showing his dedication to its culinary concept. His is a tight ship, where shortcuts in the kitchen are inadmissible. ‘The preparation of each individual dish should – and must – be difficult,’ he says.
Bianc | Hamburg
The young chef and ambassador of contemporary Mediterranean cuisine, Matteo Ferrantino is set to open a restaurant of his own this summer.
AVING WORKED with such star chefs as Eckart Witzigmann (at Hangar-7) and Dieter Koschina (Vila Joya), Matteo Ferrantino is now a rising star himself. The Italian chef prepares and constructs modern dishes, taking care to underline the primary taste of the ingredients. His concept of contemporary cooking is based on taste, colour, presentation and precise processing.
10. & 13.03.2017
Issaya | Bangkok
With a string of successful restaurant ventures to his name, it’s no surprise that, in 2001, The Bangkok Post dubbed Ian Kittichai ‘The Golden Boy’.
OMING FROM humble beginnings in Bangkok, Ian Kittichai attended culinary school in London and furthered his skills at restaurants such as Claude’s in Australia and El Bulli in Spain. Kittichai has hosted and starred in various cooking shows, co-created a red wine, runs an international food and beverage management and consulting firm, Cuisine Concept Co, Ltd, and is a founding council member of The World Street Food Congress.
Aqua | Wolfsburg
A symbiosis of tradition and modernism, Sven Elverfeld’s cuisine is distinguished by its sophisticated harmony of aroma, characteristic regional flavour and texture.
OR ME, cooking means a freedom in which I can give emotional expression to my thoughts with passion,’ says Sven Elverfeld, the first three Michelin-starred chef in Northern Germany. Often, his dishes reconnect to a memory, and he takes traditional cuisine as an inspiration for telling his story. The consistent high quality and exceptional flavour of his dishes, together with their visual aesthetics, have earned Elverfeld many honours.
&samhoud places | Amsterdam
Star of the popular Israeli TV show Game of Chefs and one half of the team behind &samhoud places, Moshik Roth wants to bring gastronomy to the world.
HERE’S A difference between making food and creating food, the moment you create food, you are breaking some rules,’ says Israeli-born Moshik Roth, who has lived and worked in the Netherlands since his early 20s, working his way up from pizzeria manager to two Michelin-starred chef. Inspired by other cultures and natural phenomena, Roth creates new flavours, composed of memories.
Vila Joya | Albufeira
Flavour is foremost for the innovative Austrian native, now resident in the Algarve, whose contemporary cooking style centres on taste, colour, presentation and precise processing.
IETER KOSCHINA has been head chef at Vila Joya since 1990. His philosophy of life is: ‘If I don’t like my life, I change it. It’s not about the money, it’s about fun.’ This sentiment surely fuels his highly innovative culinary style, which, combining local produce with northern European cooking techniques, has kept Vila Joya ranked 22nd in the list of the World’s 50 Best Restaurants since 2013.
Inter Scaldes | Kruiningen
Fascinated by the concept of synesthesia – the connection between impressions from the different senses – Jannis Brevet takes inspiration for his dishes from the colours, lines and forms of Modernism.
BALANCED composition is the result of technique, creativity and knowledge of your products,’ says the chef, born and raised on South Beveland. Trained at some of the top restaurants in Germany, Brevet has been heading Inter Scaldes with his wife, Claudia, since 2001, winning the popular Dutch restaurant guide Lekker’s ‘Best restaurant of the Netherlands’ title in 2014, 2015 and 2017.