21° St. Moritz Gourmet Festival 2014
St. Moritz Gourmet Festival, dal 27 al 31 Gennaio 2014
Prestigiosi chef ospiti verranno dalla Germania, Francia, Giappone, Paesi Bassi e dagli Stati Uniti! Gli appassionati gourmet dovranno aspettarsi incontri culinari con i seguenti otto chef internazionali, coronati di stelle Michelin, che saranno chef ospiti a fine Gennaio 2014 in Alta Engadina: Andree Köthe, Tim Raue e Christian Scharrer arrivano dalla Germania, Mauro Colagreco e Yoann Conte verranno dalla Francia, Yoshihiro Takahashi arriva dal Giappone, Moshik Roth dai Paesi Bassi e Wolfgang Puck dagli USA. Le elevate valutazioni del St. Moritz Gourmet Festival sono dimostrate dal fatto che questi grandi chef di fama mondiale chiuderanno i propri locali nei loro paesi dâorigine per una settimana intera per seguire la chiamata dellâEngadina! Esulta Reto Mathis, il presidente dellâorganizzazione degli eventi del festival. Gli otto chef ospiti sono valutati con ben 17 stelle Michelin. Insieme con gli chef altamente decorati degli hotel partner, delizieranno gli ospiti alle manifestazioni ufficiali, nonchĂ© individualmente ai diversi eventi speciali che si protrarranno dal 27 al 31 gennaio, 2014 negli importanti Hotel partners.
Gli chef ospiti sono:
Andree Köthe (** stelle Michelin, 18 punti GaultMillau, âChef of the Year 2012″ (GaultMillau ), Ristorante Essigbratlein, Norimberga/D ), noto per la sua passione per le spezie e per la cucina vegetale che crea insieme a Yves Ollech, la sua congeniale vice chef. âAnche se la carne e il pesce sono integrati, per noi un vegetale Ăš sempre il punto di partenza per la creazione di un piattoâ, questo Ăš il suo credo. Ospite dello chef Christian Ott, allâHotel Schweizerhof **** Superior, St. Moritz, www.schweizerhofstmoritz.ch
Tim Raue (** stelle Michelin, 19 punti GaultMillau, Ristorante TIM Raue, Berlin/D, www.tim-raue.com ha ottenuto plausi senza precedenti con il suo âOriente incontra lâOccidenteâ. Il numero uno della culinaria della capitale tedesca serve esclusivamente piatti che forniscono energia e gioia di vivere! Ospite dello chef Fabrizio Piantanida, al Grand Hotel Kronenhof ***** Superior,
Christian Scharrer (** stelle Michelin, 18 punti GaultMillau, âChef of the Year 2011â; Ristorante Buddenbrook/Resort A-Rosa & Hideaways, TravemĂŒnde/D, www.resort.a-rosa.de si basa sulle tradizionali combinazioni di sapori e matrimoni di ingredienti di stagione. âLa provocazione non Ăš il mio obiettivo. Auguro di poter influenzare i sensi con armonia di gusto e di presentazioneâ; questo Ăš il suo motto. Ospite dello chef Markus Rose, Hotel Giardino Mountain ***** Superior, ChampfĂšr-St. Moritz,
Mauro Colagreco (** stelle Michelin, quattro toques, n. 28 tra i Migliori Ristoranti del mondo, âChef of the Year 2009â della Francia, Ristorante Mirazur, Mentone/F, www.maurocolagreco.com; impressiona gli esperti gourmet come chef prodigio con un ânuovo stile naturaleâ. Nella sua cucina non ci sono confini tra terra e mare. Ospite dello chef Axel Rudlin, al Kempinski Grand Hotel des Bains ***** Superior, St. Moritz,
Yoann Conte (** stelle Michelin, quattro toques, Ristorante Yoann Conte, Annecy/F, www.yoann-conte.com; eccelle con la sua âAlta cucina direttamente dalla naturaâ. Il nativo Bretone esplora montagne, foreste e laghi nella ricerca autentica di tesori naturali per la sua cucina e cresce piante rare, spezie ed erbe aromatiche. Ospite dello chef Hans Nussbaumer, al Kulm Hotel St. Moritz ***** Superior,
Yoshihiro Takahashi (*** stelle Michelin, Ristorante Hyotei, Kyoto/J, www.hyotei.co.jp/en/; consente esperienze multisensoriale gastronomiche con la sua cucina tradizionale Kaiseki, con influenze francesi interpretate in chiave moderna. Al centro la conservazione del gusto naturale di ingredienti di stagione che Yoshihiro Takahashi serve sulla speciale porcellana decorata da rappresentazioni di piante e animali con fiori commestibili e foglie. Ospite dello chef Salvatore Frequente, al Carlton Hotel ***** Superior, St. Moritz,
Moshik Roth (** stelle Michelin, Ristorante&Samhoudplaces, Amsterdam/NL, www.samhoudplaces.com/it; rompe le regole stabilite con le sue tecniche di cucina molecolare e con metodi tradizionali di preparazione crea menu sensazionali, ognuno dei quali puĂČ consideraesi unico, esclusivo. Ospite dello chef Bernd Ackermann, al Suvretta House ***** Superior, St. Moritz,
Wolfgang Puck (** stelle Michelin, âBusiness Statesman of the Year 2001â, vincitore premio Emmy, Ristorante Spago, Beverly Hills/USA, www.wolfgangpuck.com; Ăš noto come il creatore piĂč geniale dellâalta cucina californiana. Il nativo austriaco appartiene allâĂ©lite culinaria degli Stati Uniti e si Ăš costruito una carriera fantastica ed ora sta godendo la notorietĂ di un culto iconico. Ospite dello chef Mauro Taufer, del Badrutt Palace Hotel ***** Superior, St. Moritz.
Una varietĂ incomparabile di eventi
Con questi emozionanti chef ospiti del St. Moritz Gourmet Festival si offre una varietĂ incomparabile di eventi durante lâultima settimana di gennaio 2014! Il programma completo sarĂ presto annunciato. Tuttavia, una cosa Ăš giĂ certa: partenza con lâapertura glamour al Kempinski Grand Hotel des Bains; dove le sensazioni di gusto seguiranno con il Gourmet Safari, a seguire il leggendario Kitchen Party del Badrutt Palace Hotel, e lâultra-elegante Champagne Fascination al Suvretta House, cosĂŹ come altri eventi speciali. Al termine, la spettacolare finale con tutti gli chef si svolgerĂ ancora come un tempo nella tenda VIP sul lago ghiacciato di St. Moritz!
La prevendita dei biglietti di ingresso per gli eventi avrà inizio il 1° dicembre 2013.
I singoli accordi speciali degli alberghi partner possono giĂ essere prenotati ora. Per la prima volta, gli hotel partner propongono offerte speciali per la settimana del festival , tra cui pernottamenti e interessanti extra che possono giĂ essere prenotati da subito. Tutte le informazioni dettagliate si possono trovare nel sito:
www.stmoritz-gourmetfestival.ch
I seguenti partner del festival saranno lieti di accogliere gli appassionati gourmet di tutto il mondo:
Badrutt Hotel ***** Superior, St. Moritz;
Carlton Hotel ***** Superior, St. Moritz;
Cava, Hotel Steffani ****, St. Moritz;
Grand Hotel Kronenhof ***** Superior, Pontresina;
Hotel Giardino Mountain ***** Superior, ChampfĂšr/St. Moritz;
Hotel Schweizerhof **** Superior, St. Moritz;
Hotel Waldhaus *****, Sils-Maria;
Kempinski Grand Hotel des Bains ***** Superior, St. Moritz;
Kulm Hotel St. Moritz ***** Superior, St. Moritz;
Mathis Food Affairs, Corviglia/St. Moritz.
Suvretta House ***** Superior, St. Moritz;
Badruttâs Palace Hotel*****Superior, St. Moritz
Master chef Mauro Taufer
Since 2010, Italian-born Mauro Taufer has been the executive chef de cuisine at the Badruttâs Palace Hotel. He especially enjoys surprising his guests with ingenious interpretations of French cuisine. His creative cookery is revealed in the versatility and individuality of his culinary offerings. At the request of guests, his cuisine frequently differs from the menu, even at the traditional Le Restaurant, awarded 15 GaultMillau points. He achieved his professional skills, among others, at the Michelin-star restaurant Spago in Munich, as well as at Danieli and the Hotel des Bains in Venice.
and his guest Wolfgang Puck
Two Michelin stars,
Business Statesman of the Year 2001â,
Emmy award winner,
Restaurant Spago,
Beverly Hills (USA)
Two-star chef Wolfgang Puck belongs to the culinary elite of the United States. He is considered as a pioneer and an ingenious creator of Californian haute cuisine, which combines classical French cookery techniques with Asian enjoyment aesthetics and modern Californian cuisine based on the very best organic produce. Thanks to his exceptional know-how, the native Austrian has successfully built up a fantastic career and now has iconic cult status in the land of unlimited possibilities. Whether at state receptions or Oscar award ceremonies, they all want to be spoilt by Puckâs cuisine. By the way, Wolfgang Puck won an Emmy award with his TV cooking show. His empire currently consists of three separate companies: the Wolfgang Puck Fine Dining Group, Wolfgang Puck Catering, and Wolfgang Puck Worldwide, Inc. The Puck Fine Dining Group has no fewer than 21 establishments in the USA, including the famous star-crowned gourmet restaurants Spago and CUT in Beverly Hills. Singapore and London were also gripped in a positive way by the culinary Puck fever! Lately the first European CUT branch opened at Londonâs famous 45 Park Lane, at the very fashionable hotel, the Dorchester, which is part of the Dorchester Collection. Central to all of Wolfgang Puckâs endeavours is his Wolfgangâs Eat, Love, Live (WELL™) philosophy. This represents his culinary passion for eating and dining WELL, which embodies a commitment to provide food made with only the freshest and most natural and organic ingredients available, to celebrate local farmers and seasonal ingredients, and to use only humanely raised animal products.
Carlton Hotel*****Superior, St. Moritz
Master chef Salvatore Frequente
Salvatore Frequente focuses his cuisine on the four elements of the earth: his grill specialities are fiery, the finest fish and seafood represent the water, the soil delivers high quality vegetables and garnishing and, with a little imagination, the air is the origin of his poultry delicacies. From December to April, he is at the stoves of the Carlton Hotel where he is responsible for the culinary delicacies of this modern grand hotel.
and his guest Yoshihiro Takahashi,
Three Michelin stars,
Restaurant Hyotei,
Kyoto (J)
His Japanese Kaiseki cuisine interpreted in a modern way with French influences enables multi-sensorial gastronomic experiences. The Hyotei restaurant in Kyoto has been famous for this for 400 years and with Yoshihiro Takahashi as master chef in the 15th generation it was awarded three Michelin stars. âKaisekiâ stands for light, digestible dishes according to the Zen philosophy. The preservation of the characteristic flavour of fresh, seasonal ingredients is at the forefront, served by Yoshihiro Takahashi on special china decorated by representations of plants and animals with edible flowers and leaves. The university graduate followed a distinct training in garden design and ceramics in his home country. The china and the decoration are as much an important part of the aesthetic experience as the meal itself. Yoshihiro Takahashi is the co-founder and a committed member of the Japanese Culinary Academy. Already in his young years, he produced a culinary monument to his skills alongside Alain Ducasse in Tokyo, during the organisation of the 150th anniversary of French-Japanese relations in 2008.
Hotel Giardino Mountain*****Superior, ChampfĂšr/St. Moritz
Master chef Markus Rose
At the GUARDALEJ, the main restaurant of the Giardino Mountain, master chef Markus Rose spoils his guests in the evening with refined culinary creations of modern Mediterranean cuisine. In contrast, in the traditional Engadine STĂVA, typical Grison specialities are served at lunchtime and in the evening. His personal style and commitment to uncompromising quality have already earned Markus Rose 14 GaultMillau points during his career in different leading establishments.
and his guest Christian Scharrer
Two Michelin stars,
18 GaultMillau points,
Chef of the Year 2011â (Bertelsmann),
Restaurant Buddenbrooks / A-ROSA Resorts & Hideaways,
TravemĂŒnde (D)
With Christian Scharrer, dishes are not designed in a laboratory; instead he bases his cuisine on traditional flavour combinations and seasonal marriages. As chef of the Buddenbrooks Restaurant in the exclusive spa hotel A-ROSA in TravemĂŒnde on the Baltic Sea, he has guaranteed culinary highlights ever since 2008. âProvocation is not my aim. I wish to affect the senses of my hosts with harmony in taste and presentationâ, is his credo. Memories, curiosity and amazement are the secret of his success! âNaturally I do not close my mind towards the innovations of our times, but I am not a friend of trends or fashion. I hope my guests will be attentive to their taste and senses, and appreciate the subtle intermediate shades, wittiness, elegance, quality of produce and perfection … that is my motiveâ. Christian Scharrerâs art of cookery has been awarded two stars by the Michelin guide, 18 points by GaultMillau, and the Bertelsmann publishing house selected him in 2011 as âChef of the Yearâ. Born in Waldshut, he previously acquired professional merit as gastronomic director of the Frankfort Airport Club and as the kitchen director at the Schlosshotel BĂŒhlerhöhe.
www.resort.a-rosa.de/english/home/
Grand Hotel Kronenhof*****Superior, Pontresina
Master Chef Fabrizio Piantanida
As the new master chef, Fabrizio Piantanida will spoil the guests of the Grand Hotel Kronenhof from this winter onwards. Inspired by classical French and traditional Italian cuisine with Mediterranean influences, he and his team of 22 will serve creative dishes in the magnificent Grand Restaurant, the rustic Le Pavillon and the gourmet restaurant KronenstĂŒbli. The 38-year-old possesses the relevant experience to continue the tradition of his predecessor, Bernd SchĂŒtzelhofer, at the highest level in the gourmet restaurant KronenstĂŒbli. Fabrizio Piantanida regularly has enriched the kitchen team of the Kronenhof as sous chef during the last few years, and knows the establishment very well. He is also an old acquaintance of the sister hotel, the Kulm Hotel St. Moritz: between 1995 and 2002, he worked there as sous chef, chef restaurateur and chef garde-manger. Fabrizio Piantanida completed his training in July 2013 as a federally qualified master chef. Further career phases were positions as chef de cuisine at the Park Hotel of the luxury resort BĂŒrgenstock in Lucerne, and finally at the five-star hotel Vitznauerhof overlooking Lake Lucerne, where he was awarded 14 GaultMillau points.
and his guest Tim Raue,
Two Michelin stars,
19 GaultMillau points,
Restaurant TIM RAUE,
Berlin (D)
The Michelin Guide has awarded to stars to his unique âeast meets westâ philosophy â GaultMillau valued his âinspiring combination of aromasâ with 19 points. Only four German chefs have a higher note. âEach plate has a carefully orchestrated ensemble of spices and flavours from China, Japan and Thailand; sweet, sour, highly seasoned and salty notes hold each other in checkâ, judges the renowned gourmet guide. With his ingenious combination of Japanese product perfection, Thai aromas and a Chinese philosophy of cuisine, Tim Raue has obtained an unparalleled autonomy. The culinary number one of Germanyâs capital exclusively serves dishes that provide energy and joy of life! âI want to come to the restaurant and see happy people thereâ, is his statement. And he continues: âSweet, sour, highly seasoned! â In fact my cuisine is very simple. I try not to camouflage or deconstruct anything. I merely play with textures and flavours â that is exactly what I know to doâ. Currently, the native of Berlin has three restaurants in his home town, one of which is the âSra Bua by Tim Raueâ at the famous Hotel Adlon.
Hotel Schweizerhof****Superior, St. Moritz
Master chef Christian Ott
Light and market-fresh, with regional produce and international inspirationsâ, this is how Christian Ott describes his cookery style. From the coming winter season onwards, the Hotel Schweizerhof guests will have the pleasure of experiencing his creations, in which he displays a particular penchant for authentic Italian cucina. He started his career as a sous-chef with Lothar Molitor at the Carlton Hotel in St. Moritz, and was then responsible for the culinary offerings of different renowned Engadine establishments such as the Chesa Guardalej in ChampfĂšr near St. Moritz, and the golf restaurant Sur En Zuoz. On an international level, too, he has been awarded honours, among others at the famous American Colony Hotel in Jerusalem as well as at the Villa dâEste in Cernobbio.
and his guest Andree Köthe
Two Michelin stars,
18 GaultMillau points,
âCook of the year 2012â,
Restaurant EssigbrÀtlein,
NĂŒrnberg (D)
Andree Köthe, Germanyâs âChef of the year 2012â is known for his captivating spice and vegetable cuisine. Due recognition must also be given to his congenial partner, the chef Yves Ollech. âYves Ollech has decisively marked our style of cookingâ, says Andree Köthe. âOne of his landmark dishes is âBeetroot with cumin caramelâ.â Together, they run the restaurant EssigbrĂ€tlein in Nuremberg, which has constantly been awarded two Michelin stars and 18 GaultMillau points, ever since 2008. The team largely avoids luxury produce and instead focuses on the taste of, so to speak, simple vegetable varieties and unusual herbs, all organically produced. âEven though meat and fish are integrated, for us a vegetable is always the starting point for the creation of a dish. We do not follow any trends; the region and the season set the guidelines of what we use in our kitchenâ, is their philosophy. It is this simplicity that is behind the genius of these two chefs who joined forces in 1997 at the restaurant EssigbrĂ€tlein. After professional stops with Peter Wehlauer and Jörg MĂŒller, besides others, Andree Köthe was nominated âShooting star of the yearâ in 1993 by GaultMillau and received his first Michelin star in 1996. Yves Ollech brought professional merit to the restaurant EssigbrĂ€tlein from his time spent with Fritz Schilling at the two-star restaurant Schweizer Stuben in Wertheim/Germany, besides others
Kempinski Grand Hotel des Bains*****Superior, St. Moritz
Master chef Axel RĂŒdlin
Axel RĂŒdlin, born in 1982, has been the new executive chef at the Kempinski Grand Hotel des Bains in St. Moritz since the summer of 2013 with responsibility for the restaurants Les Saisons (14 GaultMillau points), Enoteca (15 GaultMillau points), Sra Bua (14 GaultMillau points) and together with gourmet chef Matthias Schmidberger at CĂ dâOro (1 Michelin star and 16 GaultMillau points). He became executive sous chef there in 2010 and already had a wide range of experience, which included periods spent with Dieter MĂŒller at Schloss Lerbach Castle and at Jöhriâs Talvo in St. Moritz. His cooking style is high class, contemporary Mediterranean, with regional influences and a clear focus on sustainability. All components must harmonise with each other in taste and visually. âIf a carrot is out of place in an Italian dish, itâs inappropriate decoration on the plate as wellâ, says RĂŒdlin. âI cook the way I am: straightforward and without frillsâ, is his personal description of his style.
and his guest Mauro Colagreco
Two Michelin stars,
four toques,
No. 28 Worldâs Best Restaurants,
âChef of the year 2009â,
Restaurant Mirazur,
Menton (F)
The specialist jury of the Worldâs Best Restaurant list judged Mauro Colagrecoâs style as ânew naturalâ. His restaurant Mirazur in Menton is currently ranked 28th in the world! GaultMillau elected the native Argentinian as the first non-French âChef of the yearâ of the Grande Nation, and referred to him as a âprodigy who feels the cuisine just like a virtuoso feels the fugitive state of a fugueâ. The Michelin guide awarded his art of cookery two stars. Something that fascinates everybody is that Colagrecosâ cuisine breaks through borders between land and sea and invites one on an exceptional journey through the gardens of the Mirazur, across the sea, and through France, Italy and Argentina. In his earliest youth, Mauro Colagreco was inspired by his grandmotherâs cooking in Buenos Aires, and he decided to become a cook after having graduated in economics. He worked his apprenticeship with the best chefs of France, including Alain Passard, Alain Ducasse and Guy Martin, before opening his restaurant Mirazur in 2006, most beautifully located with a view of the citrus fruit cityâs harbour. Only ten months later he earned his first Michelin star. Whenever he is not at the stove, he is devoted to the more than 250 herbs, edible flowers and about 40 different tomato varieties he cares for in his gardens surrounding the restaurant, and which enrich his cuisine.
Kulm Hotel St. Moritz*****Superior, St. Moritz
Master chef Hans Nussbaumer
Hans Nussbaumer has been associated with the Kulm Hotel St. Moritz in the Upper Engadine for more than 20 years. As a successful master chef he is responsible for the culinary delights at the exceptional Grand Restaurant, the elegant gourmet restaurant The K, and the Italian style trattoria The Pizzeria. The culinary trip around the world in his long career is reflected in his dishes impressively. He has been awarded 15 GaultMillau points and cultivates classic French cuisine, combining its elements to form the basis of his dishes, along with Italian and Asian influences. He gained experience during his time with Anton Mosimann as well as at Boyerâs in Reims and other famous establishments.
and his guest Yoann Conte
Two Michelin stars,
four toques,
Restaurant Yoan Conte,
Annecy (F)
Yoann Conte excels equally due to his training as a pupil of a great master of French haute cuisine, and for his detached autonomy as a master chef. In 2010, the native Breton took over the direction of the hotel restaurant in Annecy from his mentor Marc Veyrat, the famous three-star chef. Since then, he has written his own success story on the shores of Lake Annecy: two Michelin stars and four GaultMillau toques distinguish Yoann Conteâs art of cookery. His formula: âHaute cuisine directly from natureâ. In his research for authenticity and taste he searches meticulously and with the passion of an explorer â on mountains, in forests and lakes â in order to discover authentic natural treasures, and he cultivates the raising of rare plants, spices and herbs in his garden on the lakeshore. His dishes are a culinary journey to the heart of nature!
Suvretta House*****Superior, St. Moritz
Master chef Bernd Ackermann
Since October 2001 Bernd Ackermann and his 45-person team have set the tone of high gastronomy at the Suvretta House. Guests from all over the world including VIPs such as Nelson Mandela, Bill Clinton, Yasser Arafat, Shimon Peres, Kofi Annan, Helmut Kohl, Gerhard Schröder and Jane Fonda, have already relished his startling creations. Bernd Ackermann favours a light, modern-style cuisine with fresh seasonal produce and international influences such as Asian flavours, as well as new molecular ingredients, thus giving the dishes his typical personal signature. His inspiration comes from his experience working in France, Singapore, Hong Kong, Bangkok and Dubai on the one hand; and also from fruitful collaborations with famous master chefs such as Paul Bocuse, Dieter MĂŒller, Heinz Winkler, Hans Stefan Steinheuer, Joachim Wissler and Lea Linster.
and his guest Moshik Roth,
Two Michelin stars,
Restaurant &samhoud places,
Amsterdam (NL)
âThere is a difference between cooking a meal and creating a meal. I create meals and when I do so, I break the rules and provoke taste experiences that bring back memories,â says Moshik Roth. At his two-star restaurant &samhoud places in Amsterdam, the Israeli by birth creates sensational menus, each of which he claims to be unique. In fact, he offers entirely new discoveries on an international culinary journey. Here his virtuoso molecular cooking techniques come into their own fully, just as much as traditional methods of preparation. Moshik Roth can look back on an interesting life. He grew up in Israel, served in the Israeli army and finally abandoned the intention of becoming a neurosurgeon. Instead, he decided to become a cook â and became one of the best. In the Netherlands, his wifeâs home country, he started his career as the manager of a pizzeria and gradually worked his way up into haute cuisine, thanks to periods, besides others, with the three-star chefs Jonnie Boer (De Librije) as well as Jean-Georges Klein (LâArnsbourg), with whom he still works regularly. In 2001 he opened his first own restaurant, ât Brouwerskolkje (two Michelin stars) in the Dutch town of Overveen. With the vision âBuilding a better future togetherâ, Moshik Roth has been running the restaurant &samhoud places in Amsterdam, together with businessman Salem Samhoud, since August 2012. Only three months after the opening, the Michelin guide awarded two stars to the restaurant.
Ufficio stampa:
Woehrle PIROLA Marketing e Communication AG
Claudia-Regina Flores
tel .+41 (0) 44 245 86 94, flores@woehrlepirola.ch
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I cuochi del St. Moritz Gourmet Festival dal 1994 al 2013
2013
Massimo Bottura
Restaurant Osteria Francescana, Modena (I)
Cornelia Poletto
Gastronomia Cornelia Poletto, Hamburg (D)
Dieter Koschina
Restaurant Vila Joya, Albufeira (P)
Klaus Erfort
GĂ€steHaus Klaus Erfort, SaarbrĂŒcken (D)
Alvin Leung
Restaurant Bo Innovation, Hongkong (HK)
Gert De Mangeleer
Restaurant Hertog Jan, Sint-Michiels/BrĂŒgge (B)
Markus Glocker
Gordon Ramsay at The London, New York (USA)
Alain SolivérÚs
Restaurant Le Taillevent, Paris (F)
Jean-Georges Klein
LâArnsbourg-Hotel K, Baerenthal (F)
2012
Ronny Emborg
Restaurant Aoc&coâ, Copenhagen (Danimarca)
Christian Bau
Victorâs Gourmet Restaurant Schloss Bergâ, Perl-Nennig/Mosel (Germania)
Otto Koch
Restaurant 181, Monaco (Germania)
RĂ©gis Marcon
Restaurant Regis et Jacques Marcon, Saint-Bonnet-le-Froid (Francia)
Philippe Mille
Les Crayeres; Reims/Marne (Francia)
Marcus G. Lindner
Restaurant Mesa, Zurigo (Svizzera)
Tanja Grandits
Restaurant Stucki, Basilea (Svizzera)
Gerhard Wieser
Hotel Castel; Tirolo di Merano (Italia)
Enrico & Roberto Cerea
Ristorante da Vittorio, Brusaporto (Italia)
2011
Alfonso Iaccarino
Ristorante Don Alfonso 1890, SantâAgata Sui Due Gofli, Neapel, Italien
Edgar Bovier
Restaurant La Table dâEdgard, Lausanne Palace & Spa, Lausanne, Schweiz
Thomas BĂŒhner
Restaurant la vie, OsnabrĂŒck, Deutschland
Philippe Léveillé
Ristorante Miramonti lâaltro, Concesio/Brescia, Italien
Herbert Hintner
Restaurant zur Rose, St. Michael/Eppan, SĂŒdtirol, Italien
Palle Enevoldsen und Wassim Hallal
Restaurant FrederikshĂžj, Aarhus, DĂ€nemark
Thomas Dorfer
Restaurant und Geniesserhotel Landhaus Bacher, Mautern/Wachau, Ăsterreich
Alexander Bourdas
Restaurant Sa.Qua.Na., Honfleur, Frankreich
Andrea Berton
Il Ristorante Trussardi Alla Scala, Mailand, Italien
2010
Santi Santamaria
Ossiano Atlantis, The Palm, Dubai
Edouard Loubet
Bastide de Capelongue Bonnieux, Frankreich
Christophe Bacquié
Le MonteCristo, HĂŽtel du Castellet, Frankreich
Dieter Koschina
Vila Joya, Albufeira, Portugal
Irma DĂŒtsch
Saas Fee, Schweiz
Wini Brugger
Indochine 21, Wien, Ăsterreich
Gaetano Trovato
Arnolfo Colle di Val dâElsa, Siena, Italien
Andreas Schweiger
SchweigerÂČ, MĂŒnchen, Deutschland
Frank Oehler
Speisemeisterei, Stuttgart, Deutschland
Mike SĂŒsser
Mikes Koch-Event-Homebase im Kuhstallergut, Alkoven, Ăsterreich
2009
Vineet Bhatia
Rasoi Restaurant, London, Great Britain
Thomas Martin
Hotel Louis C. Jacob, Hamburg, Germany
Ivo Adam
Restaurant Seven, Ascona, Switzerland
Arnaud Lallement
Restaurant LâAssiette Champenoise, Tinqueux b. Reims, France
Hans Stefan Steinheuer
Hotel-Restaurant âZur Alten Postâ, Bad Neuenahr-Ahrweiler, Germany
Matteo Vigotti
Ristorante Novecento, Meina, Italy
Thierry Blouet
Café des Artistes, Puerto Vallarta, Mexico
Armin Röttele
Restaurant im Schloss Neuweier, Baden-Baden, Germany
2008
Ip Chi Cheung
Restaurant Shang Palace, Kowloon Shangri-La Hotel, Hong Kong, China
Urs Gschwend
Restaurant Aphrodite, Hotel Giardino, Ascona, Switzerland
Andreas Mayer
Restaurant Mayerâs, Schloss Prielau, Zell am See, Austria
Dieter MĂŒller
Restaurant Dieter MĂŒller, Schlosshotel Lerbach, Bergisch Gladbach, Germany
Theo Randall
Restaurant Theo Randall at the InterContinental, London, Great Britain
Tim Raue
Restaurant 44, SwissĂŽtel Berlin, Berlin, Germany
Emmanuel Renaut
Restaurant Flocons de Sel, MegĂšve/Haut Savoie, France
Ryan Smith
Restaurant Mange Tout, Mont Rochelle Hotel, Franschhoek, South Africa
David Thompson
Restaurant Nahm, The Halkin Hotel, London, Great Britain
2007
Donovan Cooke
The Hong Kong Jockey Club, Hong Kong, China
Joachim Gradwohl
Julius Meinl am Graben, Wien, Austria
Thomas Kammeier
Hugos, Hotel InterContinental, Berlin, Germany
Edouard Loubet
La Bastide de Capelongue, Bonnieux, France
Vichit Mukura
The Oriental Hotel, Bangkok, Thailand
Dario Ranza
Hotel Villa Principe Leopoldo, Lugano, Switzerland
Christian Scharrer
Imperial, Schlosshotel BĂŒhlerhöhe, Baden-Baden, Germany
Heinz Witschi
Witschiâs Restaurant & Bar, ZĂŒrich-Unterengstringen, Switzerland
2006
Adolf Blokbergen
Auberge du Raisin, Cully, Switzerland
Tommy Byrne and Gilles Dupont
Le Lion dâOr, Cologny, Switzerland
Martin Dalsass
Santabbondio, Sorengo-Lugano, Switzerland
Nik Gygax
Löwen, Thörigen, Switzerland
André Jaeger
Die Fischerzunft, Schaffhausen, Switzerland
Roland Jöhri
Jöhriâs Talvo, St. Moritz-ChampfĂšr, Switzerland
Stefan Meier
Rathauskeller, Zug, Switzerland
Peter Moser
Les Quatre Saisons, Basel, Switzerland
Horst Petermann
Petermannâs Kunststuben, KĂŒsnacht, Switzerland
2005
Annie FĂ©olde
Ristorante Enoteca Pinchiorri, Firenze, Italy
Michelle Bernstein
MB Restaurant, Miami, USA
Lisl Wagner-Bacher
Landhaus Bacher, Mautern/Wachau, Austria
Sophie Bise
LâAuberge du PĂšre Bise, Talloires, France
LĂ©a Linster
Le Restaurant, Frisange, Luxembourg
Cornelia Poletto
Poletto, Hamburg, Germany
Nancy Kinchela
Vuâs Restaurant, Emirates Towers Hotel, Dubai, U.A.E.
Irma DĂŒtsch
Fletschhorn, Saas Fee, Switzerland
Jin R (Jin Jie Zhang)
Green T. House, Beijing, China
2004
Richard Reddington
Auberge du Soleil, Rutherford, CA, USA
Rainer Zinngrebe
The Ritz-Carlton, Cancun, Mexico
Eric Frechon
HĂŽtel Le Bistrol, Paris, France
Jean-Louis Nomicos
Restaurant Lasserre, Paris, France
Dee Ann Tsurumaki
Felix Restaurant, Hong Kong, China
Mark Vann
Restaurant Fujimamas Bar & Café, Tokyo, Japan
Ettore Bocchia
Grand Hotel Villa Serbelloni, Bellagio, Italy
Jörg MĂŒller
Hotel und Restaurant Jörg MĂŒller, Westerland – Sylt, Germany
Ramu Mathuraveloo und Firdaus Omar
Palace of the Golden Horses Kuala Lumpur, Malaysia
2003
Eyvind HellstrĂžm
Restaurant Bagatelle, Oslo, Norway
Sven Krauss
The Sukhothai, Bangkok, Thailand
Roger Vergé
Moulin de Mougins, Mougins, France
Heinz Winkler
Residenz Heinz Winkler, Aschau im Chiemgau, Germany
Billy Marinelli
Marinelli Shellfish Co., San Francisco, Los Angeles, Seattle, USA
Alfonso Iaccarino
Ristorante Don Alfonso 1890, S. Agata sui due Golfi, Italy
Johannes King
Dorint SölâRing Hof*****, Rantum/Sylt, Germany
Lam Loon Tuck
Ah Hoiâs Kitchen, Traders Hotel, Singapore
2002
Grant MacPherson
Bellagio, Las Vegas, USA
Rick Rutledge
TriBeCa Restaurant & Bar, Auckland, New Zealand
Patrick Pignol
Relais dâAuteuil, Paris, France
Asif Alli Shaikh
Casino Group of Hotels, Chochin-Kerala, India
Heinz von Holzen
Bumbu Bali Tanjung Benoa, Bali, Indonesia
Matthias Buchholz
Palace Hotel, Berlin, Germany
Sam Leong Siew Kay
Tung Lok Restaurants, Singapore
Davide Scabin
Al Combal, Almese, Italy
Thomas Fischer
GogÀrtchen, Kampen-Sylt, Germany
2001
Jay Wetzel
Acqua, San Francisco, USA
Wesir Manogaran
The Fullerton Hotel, Singapore
Philippe Jousse
Restaurant Alain Chapel, Mionnay, France
Boujemaa Mars
La Mamounia, Marrakech, Morocco
Jose P. Varkey
Spices Board India, India
Klaus Erfort
Schlosshotel BĂŒhlerhöhe, BĂŒhl-Baden-Baden, Germany
Ettore Bocchia
Grand Hotel Villa Serbelloni, Bellagio, Italy
John Torode
Smith of Smithfield – John Torode, London, Great Britain
Hung Vu
Deawoo Hotel, Hanoi, Vietnam
Manfred Bacher
CafĂ© Confiserie Egger, MĂŒhldorf am Inn, Germany
2000
Roy Yamaguchi
Royâs Restaurant, Honolulu, USA
Lea Linster
Restaurant Lea Linster, Frisange, Luxembourg
Jean-Marc Delacourt
ChĂąteau de la ChĂšvre dâOr, Eze-Village (Nice), France
Scott A. Webster
Restaurant Mosaic, Sydney, Australia
Mark Edwards
Nobu London Restaurant, London, Great Britain
Per Thostesen
Damai Lovina Villas, Singaraja, Bali
Stefan Marquard
Die Drei Stuben, Meersburg, Germany
1999
GĂ©rard Boyer
Les CrayĂšres, Reims, France
Joachim Koerper
Restaurant Girasol, Moraira, Spain
Yong Zhang
Beijing Hotel China, Beijing, China
Freddy Devreker
Restaurant la Belle MaraĂźchĂšre, Bruxelles, Belgium
Manfred Mahnkopf
Grand Hotel Stockholm, Stockholm, Sweden
Martin Frost
Four Seasons Biltmore, Santa Barbara, USA
Marc Meneau
Marc Meneau Ă lâEspĂ©rance, Saint-PĂšre-sous VĂ©zelay, France
Dominique Bouchet
HĂŽtel De Crillon, Paris, France
Jean-Marie-Gautier
HĂŽtel Du Palais Biarritz, Biarritz, France
1998
Jean-Marie Lacroix
Four Seasons Hotel, Philadelphia, USA
Jacques Lameloise
Lameloise, Chagny, France
Gualtiero Marchesi
Ristorante Gualtiero Marchesi, Erbusco, Italy
Jiggs Kalra
Dehli Ka Aangan Restaurant, New Delhi, India
Manfred Schwarz
Deidesheimer Hof, Deidesheim, Germany
Leif Mannerström
Restaurant Sjömagasinet, Göteborg, Sweden
Lisl Wagner-Bacher
Landhaus Bacher, Mautern, Austria
Rolf J. Schmitz
The Regent Bangkok, Bangkok, Thailand
Shinji Yamamoto
Osaka Hilton, Osaka, Japan
Jay Wetzel
Acqua, San Francisco, USA
1997
Basso
Restaurant lâEcailler du Palais Royal, Bruxelles, Belgium
Urs Balmer
The Regent Beverly Wilshire, Beverly Hills, USA
Emile Jung
Restaurant Au Crocodile, Strasbourg, France
Erico Delgado
Restaurant Erico, Madrid, Spain
Josef Hausberg
Seoul Hilton, Seoul, South Korea
Hans Beck Thomsen
Henne Kirkeby Kro, Henne, Denmark
1996
Peter A. Knipp
Raffles Hotel, Singapore
Willi Elsner
The Dorchester, London, Great Britain
Jean-Michel Lorain
La CĂŽte Saint Jacques, Joigny, France
Ho Pui Yung
The Peninsula, Knowloon, Hong Kong
André Jaeger
Rheinhotel Fischerzunft, Schaffhausen, Switzerland
Hans Haas
Restaurant Tantris, Munich, Germany
Markus Koessler
Grande Roche Hotel, Paarl, South Africa
1995
GĂ©rard Boyer
Les CrayĂšres, Reims, France
Norbert Kostner
Oriental Hotel, Bangkok, Thailand
Miguel Estrugo
La Hacienda, Marbella, Spain
Alfonso Iaccarino
Ristorante Don Alfonso 1890, S. Agata sui due Golfi, Italy
Mark Baker
Four Seasons Hotel, Chicago, USA
Fritz Schilling
Restaurant Schweizerstuben, Wertheim-Bettingen, Germany
Michel Bourdin
The Connaught Hotel, London, Great Britain
Simon Ho
Shanghai Hilton, Shanghai, China
1994
Luciano Parolari
Villa dâEste, Cernobbio, Italy
Gianfranco Bolognese
La Frasca, Castrocaro Terme, Italy
Anton Mosimann
Mosimannâs, London, Great Britain
Heinz Winkler
Residenz Heinz Winkler, Aschau im Chiemgau, Germany
Werner Vögeli
Restaurant OperakÀllaren, Stockholm, Sweden
Freddy Vandecasserie
Villa Lorraine, Brussels, Belgium
James Smith
The Eagleâs Nest, Hong Kong Hilton, Hong Kong, China
Martial Berthuit
Auberge le Relais, Reuilly-Champagne, France
Servizio a cura di Rocco Lettieri
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