{"id":2845,"date":"2013-10-02T09:53:25","date_gmt":"2013-10-02T09:53:25","guid":{"rendered":"http:\/\/simpatico-melograno.it\/?p=2845"},"modified":"2013-10-02T09:53:25","modified_gmt":"2013-10-02T09:53:25","slug":"21-st-moritz-gourmet-festival-2014","status":"publish","type":"post","link":"http:\/\/simpatico-melograno.it\/?p=2845","title":{"rendered":"21\u00b0 St. Moritz Gourmet Festival 2014"},"content":{"rendered":"

St. Moritz Gourmet Festival, dal 27 al 31 Gennaio 2014<\/o:p><\/span><\/b><\/p>\n

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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 K\u00f6the, 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 d\u2019origine per una settimana intera per seguire la chiamata dell\u2019Engadina! Esulta Reto Mathis, il presidente dell\u2019organizzazione 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, nonch\u00e9 individualmente ai diversi eventi speciali che si protrarranno dal 27 al 31 gennaio, 2014 negli importanti Hotel partners. <\/p>\n

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Gli chef ospiti sono: <\/p>\n

Andree K\u00f6the<\/b> (** stelle Michelin, 18 punti GaultMillau, \u201cChef 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. \u201cAnche se la carne e il pesce sono integrati, per noi un vegetale \u00e8 sempre il punto di partenza per la creazione di un piatto\u201d, questo \u00e8 il suo credo. Ospite dello chef Christian Ott, all\u2019Hotel Schweizerhof **** Superior, St. Moritz, www.schweizerhofstmoritz.ch<\/a><\/p>\n

Tim Raue<\/b> (** stelle Michelin, 19 punti GaultMillau, Ristorante TIM Raue, Berlin\/D, www.tim-raue.com<\/a> ha ottenuto plausi senza precedenti con il suo \u201cOriente incontra l\u2019Occidente\u201d. 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, <\/p>\n

www.kronenhof.com<\/a><\/p>\n

Christian Scharrer<\/b> (** stelle Michelin, 18 punti GaultMillau, \u201cChef of the Year 2011\u201d; Ristorante Buddenbrook\/Resort A-Rosa & Hideaways, Travem\u00fcnde\/D, www.resort.a-rosa.de<\/a> si basa sulle tradizionali combinazioni di sapori e matrimoni di ingredienti di stagione. \u201cLa provocazione non \u00e8 il mio obiettivo. Auguro di poter influenzare i sensi con armonia di gusto e di presentazione\u201d; questo \u00e8 il suo motto. Ospite dello chef Markus Rose, Hotel Giardino Mountain ***** Superior, Champf\u00e8r-St. Moritz,<\/p>\n

www.giardino-mountain.ch<\/a><\/p>\n

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Mauro Colagreco<\/b> (** stelle Michelin, quattro toques, n. 28 tra i Migliori Ristoranti del mondo, \u201cChef of the Year 2009\u201d della Francia, Ristorante Mirazur, Mentone\/F, www.maurocolagreco.com<\/a>; impressiona gli esperti gourmet come chef prodigio con un \u201cnuovo stile naturale\u201d. 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,<\/p>\n

www.kempinski-stmoritz.ch<\/a><\/p>\n

Yoann Conte<\/b> (** stelle Michelin, quattro toques, Ristorante Yoann Conte, Annecy\/F, www.yoann-conte.com<\/a>; eccelle con la sua \u201cAlta cucina direttamente dalla natura\u201d. 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,<\/p>\n

www.kulm.com<\/a><\/p>\n

Yoshihiro Takahashi<\/b> (*** stelle Michelin, Ristorante Hyotei, Kyoto\/J, www.hyotei.co.jp\/en\/<\/a>; 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, <\/p>\n

www.carlton-stmoritz.ch<\/a><\/p>\n

Moshik Roth<\/b> (** stelle Michelin, Ristorante&Samhoudplaces, Amsterdam\/NL, www.samhoudplaces.com\/it<\/a>; rompe le regole stabilite con le sue tecniche di cucina molecolare e con metodi tradizionali di preparazione crea menu sensazionali, ognuno dei quali pu\u00f2 consideraesi unico, esclusivo. Ospite dello chef Bernd Ackermann, al Suvretta House ***** Superior, St. Moritz, <\/p>\n

www.suvrettahouse.ch<\/a><\/p>\n

Wolfgang Puck<\/b> (** stelle Michelin, \u201cBusiness Statesman of the Year 2001\u201d, vincitore premio Emmy, Ristorante Spago, Beverly Hills\/USA, www.wolfgangpuck.com<\/a>; \u00e8 noto come il creatore pi\u00f9 geniale dell\u2019alta cucina californiana. Il nativo austriaco appartiene all\u2019\u00e9lite culinaria degli Stati Uniti e si \u00e8 costruito una carriera fantastica ed ora sta godendo la notoriet\u00e0 di un culto iconico. Ospite dello chef Mauro Taufer, del Badrutt Palace Hotel ***** Superior, St. Moritz.<\/p>\n

www.badruttspalace.com<\/a><\/p>\n


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Una variet\u00e0 incomparabile di eventi<\/o:p><\/b><\/p>\n

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Con questi emozionanti chef ospiti del St. Moritz Gourmet Festival si offre una variet\u00e0 incomparabile di eventi durante l\u2019ultima settimana di gennaio 2014! Il programma completo sar\u00e0 presto annunciato. Tuttavia, una cosa \u00e8 gi\u00e0 certa: partenza con l\u2019apertura 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 l\u2019ultra-elegante Champagne Fascination al Suvretta House, cos\u00ec come altri eventi speciali. Al termine, la spettacolare finale con tutti gli chef si svolger\u00e0 ancora come un tempo nella tenda VIP sul lago ghiacciato di St. Moritz!
La prevendita dei biglietti di ingresso per gli eventi avr\u00e0 inizio il 1\u00b0 dicembre 2013.
I singoli accordi speciali degli alberghi partner possono gi\u00e0 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 gi\u00e0 essere prenotati da subito. Tutte le informazioni dettagliate si possono trovare nel sito: <\/o:p><\/b><\/p>\n

www.stmoritz-gourmetfestival.ch<\/a><\/p>\n

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I seguenti partner del festival saranno lieti di accogliere gli appassionati gourmet di tutto il mondo: <\/p>\n

Badrutt Hotel ***** Superior, St. Moritz; <\/p>\n

Carlton Hotel ***** Superior, St. Moritz; <\/p>\n

Cava, Hotel Steffani ****, St. Moritz; <\/p>\n

Grand Hotel Kronenhof ***** Superior, Pontresina; <\/p>\n

Hotel Giardino Mountain ***** Superior, Champf\u00e8r\/St. Moritz; <\/p>\n

Hotel Schweizerhof **** Superior, St. Moritz; <\/p>\n

Hotel Waldhaus *****, Sils-Maria; <\/p>\n

Kempinski Grand Hotel des Bains ***** Superior, St. Moritz; <\/p>\n

Kulm Hotel St. Moritz ***** Superior, St. Moritz;<\/p>\n

Mathis Food Affairs, Corviglia\/St. Moritz.
Suvretta House ***** Superior, St. Moritz; <\/p>\n

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Badrutt\u2019s Palace Hotel*****Superior, St. Moritz <\/o:p><\/span><\/b><\/p>\n

Master chef Mauro Taufer <\/p>\n

Since 2010, Italian-born Mauro Taufer has been the executive chef de cuisine at the Badrutt\u2019s 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. <\/p>\n

www.badruttspalace.com<\/a><\/p>\n

and his guest Wolfgang Puck <\/b><\/p>\n

Two Michelin stars, <\/p>\n

Business Statesman of the Year 2001\u2019, <\/p>\n

Emmy award winner, <\/p>\n

Restaurant Spago, <\/p>\n

Beverly Hills (USA) <\/p>\n

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 Puck\u2019s 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 London\u2019s famous 45 Park Lane, at the very fashionable hotel, the Dorchester, which is part of the Dorchester Collection. Central to all of Wolfgang Puck\u2019s endeavours is his Wolfgang\u2019s 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. <\/p>\n

www.wolfgangpuck.com<\/a><\/p>\n

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Carlton Hotel*****Superior, St. Moritz <\/o:p><\/span><\/b><\/p>\n

Master chef Salvatore Frequente <\/p>\n

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. <\/p>\n

www.carlton-stmoritz.ch<\/a><\/p>\n

and his guest Yoshihiro Takahashi<\/b>, <\/p>\n

Three Michelin stars, <\/p>\n

Restaurant Hyotei, <\/p>\n

Kyoto (J) <\/p>\n

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. \u2018Kaiseki\u2019 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. <\/p>\n

www.hyotei.co.jp\/en\/<\/a><\/p>\n

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Hotel Giardino Mountain*****Superior, Champf\u00e8r\/St. Moritz <\/o:p><\/span><\/b><\/p>\n

Master chef Markus Rose <\/p>\n

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 ST\u00dcVA, 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. <\/p>\n

www.giardino-mountain.ch<\/a><\/p>\n

and his guest Christian Scharrer<\/b> <\/p>\n

Two Michelin stars, <\/p>\n

18 GaultMillau points, <\/p>\n

Chef of the Year 2011\u2019 (Bertelsmann), <\/p>\n

Restaurant Buddenbrooks \/ A-ROSA Resorts & Hideaways, <\/p>\n

Travem\u00fcnde (D) <\/p>\n

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 Travem\u00fcnde on the Baltic Sea, he has guaranteed culinary highlights ever since 2008. \u2018Provocation is not my aim. I wish to affect the senses of my hosts with harmony in taste and presentation\u2019, is his credo. Memories, curiosity and amazement are the secret of his success! \u2018Naturally 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 motive\u2019. Christian Scharrer\u2019s 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 \u2018Chef of the Year\u2019. Born in Waldshut, he previously acquired professional merit as gastronomic director of the Frankfort Airport Club and as the kitchen director at the Schlosshotel B\u00fchlerh\u00f6he. <\/p>\n

www.resort.a-rosa.de\/english\/home\/<\/a><\/p>\n

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Grand Hotel Kronenhof*****Superior, Pontresina <\/o:p><\/span><\/b><\/p>\n

Master Chef Fabrizio Piantanida <\/p>\n

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 Kronenst\u00fcbli. The 38-year-old possesses the relevant experience to continue the tradition of his predecessor, Bernd Sch\u00fctzelhofer, at the highest level in the gourmet restaurant Kronenst\u00fcbli. 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 B\u00fcrgenstock in Lucerne, and finally at the five-star hotel Vitznauerhof overlooking Lake Lucerne, where he was awarded 14 GaultMillau points. <\/p>\n

www.kronenhof.com<\/a><\/p>\n

and his guest Tim Raue<\/b>, <\/p>\n

Two Michelin stars, <\/p>\n

19 GaultMillau points, <\/p>\n

Restaurant TIM RAUE, <\/p>\n

Berlin (D) <\/p>\n

The Michelin Guide has awarded to stars to his unique \u2018east meets west\u2019 philosophy \u2013 GaultMillau valued his \u2018inspiring combination of aromas\u2019 with 19 points. Only four German chefs have a higher note. \u2018Each 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 check\u2019, 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 Germany\u2019s capital exclusively serves dishes that provide energy and joy of life! \u2018I want to come to the restaurant and see happy people there\u2019, is his statement. And he continues: \u2018Sweet, sour, highly seasoned! \u2013 In fact my cuisine is very simple. I try not to camouflage or deconstruct anything. I merely play with textures and flavours \u2013 that is exactly what I know to do\u2018. Currently, the native of Berlin has three restaurants in his home town, one of which is the \u2018Sra Bua by Tim Raue\u2019 at the famous Hotel Adlon. <\/p>\n

www.tim-raue.com<\/a><\/p>\n

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Hotel Schweizerhof****Superior, St. Moritz <\/o:p><\/span><\/b><\/p>\n

Master chef Christian Ott <\/p>\n

Light and market-fresh, with regional produce and international inspirations\u2019, 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 Champf\u00e8r 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 d\u2019Este in Cernobbio. <\/p>\n

www.schweizerhofstmoritz.ch<\/a><\/p>\n

and his guest Andree K\u00f6the<\/b> <\/p>\n

Two Michelin stars, <\/p>\n

18 GaultMillau points, <\/p>\n

\u201cCook of the year 2012\u201d, <\/p>\n

Restaurant Essigbr\u00e4tlein, <\/p>\n

N\u00fcrnberg (D) <\/p>\n

Andree K\u00f6the, Germany\u2019s \u2018Chef of the year 2012\u2019 is known for his captivating spice and vegetable cuisine. Due recognition must also be given to his congenial partner, the chef Yves Ollech. \u2018Yves Ollech has decisively marked our style of cooking\u2019, says Andree K\u00f6the. \u2018One of his landmark dishes is \u2018Beetroot with cumin caramel\u2019.\u2019 Together, they run the restaurant Essigbr\u00e4tlein 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. \u2018Even 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 kitchen\u2019, is their philosophy. It is this simplicity that is behind the genius of these two chefs who joined forces in 1997 at the restaurant Essigbr\u00e4tlein. After professional stops with Peter Wehlauer and J\u00f6rg M\u00fcller, besides others, Andree K\u00f6the was nominated \u2018Shooting star of the year\u2019 in 1993 by GaultMillau and received his first Michelin star in 1996. Yves Ollech brought professional merit to the restaurant Essigbr\u00e4tlein from his time spent with Fritz Schilling at the two-star restaurant Schweizer Stuben in Wertheim\/Germany, besides others<\/p>\n

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Kempinski Grand Hotel des Bains*****Superior, St. Moritz <\/o:p><\/span><\/b><\/p>\n

Master chef Axel R\u00fcdlin <\/p>\n

Axel R\u00fcdlin, 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 C\u00e0 d\u2019Oro (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 M\u00fcller at Schloss Lerbach Castle and at J\u00f6hri\u2019s 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. \u2018If a carrot is out of place in an Italian dish, it\u2019s inappropriate decoration on the plate as well\u2019, says R\u00fcdlin. \u2018I cook the way I am: straightforward and without frills\u2019, is his personal description of his style. <\/p>\n

www.kempinski-stmoritz.com<\/a><\/p>\n

and his guest Mauro Colagreco<\/b> <\/p>\n

Two Michelin stars, <\/p>\n

four toques, <\/p>\n

No. 28 World\u2019s Best Restaurants, <\/p>\n

\u2018Chef of the year 2009\u2019, <\/p>\n

Restaurant Mirazur, <\/p>\n

Menton (F) <\/p>\n

The specialist jury of the World\u2019s Best Restaurant list judged Mauro Colagreco\u2019s style as \u2018new natural\u2019. His restaurant Mirazur in Menton is currently ranked 28th in the world! GaultMillau elected the native Argentinian as the first non-French \u2018Chef of the year\u2019 of the Grande Nation, and referred to him as a \u2018prodigy who feels the cuisine just like a virtuoso feels the fugitive state of a fugue\u2019. The Michelin guide awarded his art of cookery two stars. Something that fascinates everybody is that Colagrecos\u2019 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 grandmother\u2019s 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 city\u2019s 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. <\/p>\n

www.maurocolagreco.com<\/a><\/p>\n

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Kulm Hotel St. Moritz*****Superior, St. Moritz <\/o:p><\/span><\/b><\/p>\n

Master chef Hans Nussbaumer <\/p>\n

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 Boyer\u2019s in Reims and other famous establishments. <\/p>\n

www.kulm.com<\/a><\/p>\n

and his guest Yoann Conte<\/b> <\/p>\n

Two Michelin stars, <\/p>\n

four toques, <\/p>\n

Restaurant Yoan Conte, <\/p>\n

Annecy (F) <\/p>\n

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 Conte\u2019s art of cookery. His formula: \u2018Haute cuisine directly from nature\u2019. In his research for authenticity and taste he searches meticulously and with the passion of an explorer \u2013 on mountains, in forests and lakes \u2013 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! <\/p>\n

www.yoann-conte.com<\/a><\/p>\n

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Suvretta House*****Superior, St. Moritz <\/o:p><\/span><\/b><\/p>\n

Master chef Bernd Ackermann <\/p>\n

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 Schr\u00f6der 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 M\u00fcller, Heinz Winkler, Hans Stefan Steinheuer, Joachim Wissler and Lea Linster. <\/p>\n

www.suvrettahouse.ch<\/a><\/p>\n

and his guest Moshik Roth<\/b>, <\/p>\n

Two Michelin stars, <\/p>\n

Restaurant &samhoud places, <\/p>\n

Amsterdam (NL) <\/p>\n

\u2018There 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,\u2019 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 \u2013 and became one of the best. In the Netherlands, his wife\u2019s 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 (L\u2019Arnsbourg), with whom he still works regularly. In 2001 he opened his first own restaurant, \u2018t Brouwerskolkje (two Michelin stars) in the Dutch town of Overveen. With the vision \u2018Building a better future together\u2019, 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. <\/p>\n

www.samhoudplaces.com\/en<\/a><\/p>\n

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Ufficio stampa: <\/p>\n

Woehrle PIROLA Marketing e Communication AG <\/p>\n

Claudia-Regina Flores<\/p>\n

tel .+41 (0) 44 245 86 94, flores@woehrlepirola.ch<\/a><\/p>\n

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I cuochi del St. Moritz Gourmet Festival dal 1994 al 2013<\/p>\n

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2013<\/span>
Massimo Bottura
<\/b>Restaurant Osteria Francescana, Modena (I)
Cornelia Poletto
<\/b>Gastronomia Cornelia Poletto, Hamburg (D)
Dieter Koschina<\/b>
Restaurant Vila Joya, Albufeira (P)
Klaus Erfort<\/b>
G\u00e4steHaus Klaus Erfort, Saarbr\u00fccken (D)
Alvin Leung<\/b>
Restaurant Bo Innovation, Hongkong (HK)
Gert De Mangeleer<\/b>
Restaurant Hertog Jan, Sint-Michiels\/Br\u00fcgge (B)
Markus Glocker<\/b>
Gordon Ramsay at The London, New York (USA)
Alain Soliv\u00e9r\u00e8s<\/b>
Restaurant Le Taillevent, Paris (F)
Jean-Georges Klein<\/b>
L\u2019Arnsbourg-Hotel K, Baerenthal (F)<\/p>\n

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2012<\/span><\/p>\n

Ronny Emborg<\/o:p><\/b><\/p>\n

Restaurant Aoc&co\u201d, Copenhagen (Danimarca)<\/p>\n

Christian Bau<\/o:p><\/b><\/p>\n

Victor\u2019s Gourmet Restaurant Schloss Berg\u201d, Perl-Nennig\/Mosel (Germania) <\/p>\n

Otto Koch<\/o:p><\/b><\/p>\n

Restaurant 181, Monaco (Germania)<\/p>\n

R\u00e9gis Marcon<\/o:p><\/b><\/p>\n

Restaurant Regis et Jacques Marcon, Saint-Bonnet-le-Froid (Francia) <\/p>\n

Philippe Mille<\/o:p><\/b><\/p>\n

Les Crayeres; Reims\/Marne (Francia)<\/p>\n

Marcus G. Lindner<\/o:p><\/b><\/p>\n

Restaurant Mesa, Zurigo (Svizzera)<\/p>\n

Tanja Grandits<\/o:p><\/b><\/p>\n

Restaurant Stucki, Basilea (Svizzera)<\/p>\n

Gerhard Wieser<\/o:p><\/b><\/p>\n

Hotel Castel; Tirolo di Merano (Italia)<\/p>\n

Enrico & Roberto Cerea<\/o:p><\/b><\/p>\n

Ristorante da Vittorio, Brusaporto (Italia) <\/p>\n

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2011<\/span>
Alfonso Iaccarino
<\/b>Ristorante Don Alfonso 1890, Sant\u2019Agata Sui Due Gofli, Neapel, Italien
Edgar Bovier<\/b>
Restaurant La Table d\u2019Edgard, Lausanne Palace & Spa, Lausanne, Schweiz
Thomas B\u00fchner<\/b>
Restaurant la vie, Osnabr\u00fcck, Deutschland
Philippe L\u00e9veill\u00e9
<\/b>Ristorante Miramonti l\u2019altro, Concesio\/Brescia, Italien
Herbert Hintner<\/b>
Restaurant zur Rose, St. Michael\/Eppan, S\u00fcdtirol, Italien
Palle Enevoldsen und Wassim Hallal<\/b>
Restaurant Frederiksh\u00f8j, Aarhus, D\u00e4nemark
Thomas Dorfer<\/b>
Restaurant und Geniesserhotel Landhaus Bacher, Mautern\/Wachau, \u00d6sterreich
Alexander Bourdas<\/b>
Restaurant Sa.Qua.Na., Honfleur, Frankreich
Andrea Berton<\/b>
Il Ristorante Trussardi Alla Scala, Mailand, Italien<\/p>\n

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2010<\/span>
Santi Santamaria
<\/b>Ossiano Atlantis, The Palm, Dubai
Edouard Loubet<\/b>
Bastide de Capelongue Bonnieux, Frankreich
Christophe Bacqui\u00e9<\/b>
Le MonteCristo, H\u00f4tel du Castellet, Frankreich
Dieter Koschina<\/b>
Vila Joya, Albufeira, Portugal
Irma D\u00fctsch<\/b>
Saas Fee, Schweiz
Wini Brugger<\/b>
Indochine 21, Wien, \u00d6sterreich
Gaetano Trovato<\/b>
Arnolfo Colle di Val d\u2019Elsa, Siena, Italien
Andreas Schweiger<\/b>
Schweiger\u00b2, M\u00fcnchen, Deutschland
Frank Oehler<\/b>
Speisemeisterei, Stuttgart, Deutschland
Mike S\u00fcsser<\/b>
Mikes Koch-Event-Homebase im Kuhstallergut, Alkoven, \u00d6sterreich<\/p>\n

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2009<\/span>
Vineet Bhatia<\/b>
Rasoi Restaurant, London, Great Britain
Thomas Martin<\/b>
Hotel Louis C. Jacob, Hamburg, Germany
Ivo Adam<\/b>
Restaurant Seven, Ascona, Switzerland
Arnaud Lallement<\/b>
Restaurant L\u2019Assiette Champenoise, Tinqueux b. Reims, France
Hans Stefan Steinheuer<\/b>
Hotel-Restaurant \u201eZur Alten Post\u201c, Bad Neuenahr-Ahrweiler, Germany
Matteo Vigotti<\/b>
Ristorante Novecento, Meina, Italy
Thierry Blouet<\/b>
Caf\u00e9 des Artistes, Puerto Vallarta, Mexico
Armin R\u00f6ttele<\/b>
Restaurant im Schloss Neuweier, Baden-Baden, Germany<\/p>\n

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2008<\/span>
Ip Chi Cheung<\/b>
Restaurant Shang Palace, Kowloon Shangri-La Hotel, Hong Kong, China
Urs Gschwend<\/b>
Restaurant Aphrodite, Hotel Giardino, Ascona, Switzerland
Andreas Mayer<\/b>
Restaurant Mayer\u2019s, Schloss Prielau, Zell am See, Austria
Dieter M\u00fcller<\/b>
Restaurant Dieter M\u00fcller, Schlosshotel Lerbach, Bergisch Gladbach, Germany
Theo Randall<\/b>
Restaurant Theo Randall at the InterContinental, London, Great Britain
Tim Raue<\/b>
Restaurant 44, Swiss\u00f4tel Berlin, Berlin, Germany
Emmanuel Renaut<\/b>
Restaurant Flocons de Sel, Meg\u00e8ve\/Haut Savoie, France
Ryan Smith<\/b>
Restaurant Mange Tout, Mont Rochelle Hotel, Franschhoek, South Africa
David Thompson
Restaurant Nahm, The Halkin Hotel, London, Great Britain<\/p>\n

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2007<\/span>
Donovan Cooke<\/b>
The Hong Kong Jockey Club, Hong Kong, China
Joachim Gradwohl
<\/b>Julius Meinl am Graben, Wien, Austria
Thomas Kammeier<\/b>
Hugos, Hotel InterContinental, Berlin, Germany
Edouard Loubet<\/b>
La Bastide de Capelongue, Bonnieux, France
Vichit Mukura<\/b>
The Oriental Hotel, Bangkok, Thailand
Dario Ranza<\/b>
Hotel Villa Principe Leopoldo, Lugano, Switzerland
Christian Scharrer<\/b>
Imperial, Schlosshotel B\u00fchlerh\u00f6he, Baden-Baden, Germany
Heinz Witschi<\/b>
Witschi\u2019s Restaurant &amp; Bar, Z\u00fcrich-Unterengstringen, Switzerland<\/p>\n

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2006<\/span>
Adolf Blokbergen<\/b>
Auberge du Raisin, Cully, Switzerland
Tommy Byrne and Gilles Dupont<\/b>
Le Lion d\u2019Or, Cologny, Switzerland
Martin Dalsass<\/b>
Santabbondio, Sorengo-Lugano, Switzerland
Nik Gygax<\/b>
L\u00f6wen, Th\u00f6rigen, Switzerland
Andr\u00e9 Jaeger<\/b>
Die Fischerzunft, Schaffhausen, Switzerland
Roland J\u00f6hri<\/b>
J\u00f6hri\u2019s Talvo, St. Moritz-Champf\u00e8r, Switzerland
Stefan Meier<\/b>
Rathauskeller, Zug, Switzerland
Peter Moser<\/b>
Les Quatre Saisons, Basel, Switzerland
Horst Petermann<\/b>
Petermann\u2019s Kunststuben, K\u00fcsnacht, Switzerland<\/p>\n

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2005<\/span>
Annie F\u00e9olde<\/b>
Ristorante Enoteca Pinchiorri, Firenze, Italy
Michelle Bernstein<\/b>
MB Restaurant, Miami, USA
Lisl Wagner-Bacher
Landhaus Bacher, Mautern\/Wachau, Austria
Sophie Bise<\/b>
L\u2019Auberge du P\u00e8re Bise, Talloires, France
L\u00e9a Linster<\/b>
Le Restaurant, Frisange, Luxembourg
Cornelia Poletto<\/b>
Poletto, Hamburg, Germany
Nancy Kinchela<\/b>
Vu\u2019s Restaurant, Emirates Towers Hotel, Dubai, U.A.E.
Irma D\u00fctsch<\/b>
Fletschhorn, Saas Fee, Switzerland
Jin R (Jin Jie Zhang)<\/b>
Green T. House, Beijing, China<\/p>\n

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2004<\/span>
Richard Reddington<\/b>
Auberge du Soleil, Rutherford, CA, USA
Rainer Zinngrebe<\/b>
The Ritz-Carlton, Cancun, Mexico
Eric Frechon<\/b>
H\u00f4tel Le Bistrol, Paris, France
Jean-Louis Nomicos<\/b>
Restaurant Lasserre, Paris, France
Dee Ann Tsurumaki<\/b>
Felix Restaurant, Hong Kong, China
Mark Vann<\/b>
Restaurant Fujimamas Bar &amp; Caf\u00e9, Tokyo, Japan
Ettore Bocchia<\/b>
Grand Hotel Villa Serbelloni, Bellagio, Italy
J\u00f6rg M\u00fcller<\/b>
Hotel und Restaurant J\u00f6rg M\u00fcller, Westerland – Sylt, Germany
Ramu Mathuraveloo und Firdaus Omar<\/b>
Palace of the Golden Horses Kuala Lumpur, Malaysia<\/p>\n

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2003<\/span>
Eyvind Hellstr\u00f8m
Restaurant Bagatelle, Oslo, Norway
Sven Krauss
<\/b>The Sukhothai, Bangkok, Thailand
Roger Verg\u00e9
<\/b>Moulin de Mougins, Mougins, France
Heinz Winkler
<\/b>Residenz Heinz Winkler, Aschau im Chiemgau, Germany
Billy Marinelli
<\/b>Marinelli Shellfish Co., San Francisco, Los Angeles, Seattle, USA
Alfonso Iaccarino
<\/b>Ristorante Don Alfonso 1890, S. Agata sui due Golfi, Italy
Johannes King
<\/b>Dorint S\u00f6l\u2019Ring Hof*****, Rantum\/Sylt, Germany
Lam Loon Tuck
<\/b>Ah Hoi\u2019s Kitchen, Traders Hotel, Singapore<\/p>\n

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2002<\/span>
Grant MacPherson
<\/b>Bellagio, Las Vegas, USA
Rick Rutledge
<\/b>TriBeCa Restaurant &amp; Bar, Auckland, New Zealand
Patrick Pignol
<\/b>Relais d\u2019Auteuil, Paris, France
Asif Alli Shaikh
<\/b>Casino Group of Hotels, Chochin-Kerala, India
Heinz von Holzen
<\/b>Bumbu Bali Tanjung Benoa, Bali, Indonesia
Matthias Buchholz
<\/b>Palace Hotel, Berlin, Germany
Sam Leong Siew Kay
<\/b>Tung Lok Restaurants, Singapore
Davide Scabin
<\/b>Al Combal, Almese, Italy
Thomas Fischer
<\/b>Gog\u00e4rtchen, Kampen-Sylt, Germany <\/p>\n

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2001<\/span>
Jay Wetzel
<\/b>Acqua, San Francisco, USA
Wesir Manogaran
<\/b>The Fullerton Hotel, Singapore
Philippe Jousse
<\/b>Restaurant Alain Chapel, Mionnay, France
Boujemaa Mars
<\/b>La Mamounia, Marrakech, Morocco
Jose P. Varkey
<\/b>Spices Board India, India
Klaus Erfort
<\/b>Schlosshotel B\u00fchlerh\u00f6he, B\u00fchl-Baden-Baden, Germany
Ettore Bocchia
<\/b>Grand Hotel Villa Serbelloni, Bellagio, Italy
John Torode
<\/b>Smith of Smithfield – John Torode, London, Great Britain
Hung Vu
<\/b>Deawoo Hotel, Hanoi, Vietnam
Manfred Bacher
<\/b>Caf\u00e9 Confiserie Egger, M\u00fchldorf am Inn, Germany<\/p>\n

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2000<\/span>
Roy Yamaguchi
<\/b>Roy\u2019s Restaurant, Honolulu, USA
Lea Linster
<\/b>Restaurant Lea Linster, Frisange, Luxembourg
Jean-Marc Delacourt
<\/b>Ch\u00e2teau de la Ch\u00e8vre d\u2019Or, Eze-Village (Nice), France
Scott A. Webster
<\/b>Restaurant Mosaic, Sydney, Australia
Mark Edwards
<\/b>Nobu London Restaurant, London, Great Britain
Per Thostesen
<\/b>Damai Lovina Villas, Singaraja, Bali
Stefan Marquard
<\/b>Die Drei Stuben, Meersburg, Germany<\/p>\n

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1999<\/span>
G\u00e9rard Boyer
<\/b>Les Cray\u00e8res, Reims, France
Joachim Koerper
<\/b>Restaurant Girasol, Moraira, Spain
Yong Zhang
<\/b>Beijing Hotel China, Beijing, China
Freddy Devreker
<\/b>Restaurant la Belle Mara\u00eech\u00e8re, Bruxelles, Belgium
Manfred Mahnkopf
<\/b>Grand Hotel Stockholm, Stockholm, Sweden
Martin Frost
<\/b>Four Seasons Biltmore, Santa Barbara, USA
Marc Meneau
<\/b>Marc Meneau \u00e0 l\u2019Esp\u00e9rance, Saint-P\u00e8re-sous V\u00e9zelay, France
Dominique Bouchet
<\/b>H\u00f4tel De Crillon, Paris, France
Jean-Marie-Gautier
<\/b>H\u00f4tel Du Palais Biarritz, Biarritz, France<\/p>\n

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1998<\/span>
Jean-Marie Lacroix
<\/b>Four Seasons Hotel, Philadelphia, USA
Jacques Lameloise
<\/b>Lameloise, Chagny, France
Gualtiero Marchesi
<\/b>Ristorante Gualtiero Marchesi, Erbusco, Italy
Jiggs Kalra
<\/b>Dehli Ka Aangan Restaurant, New Delhi, India
Manfred Schwarz
<\/b>Deidesheimer Hof, Deidesheim, Germany
Leif Mannerstr\u00f6m
<\/b>Restaurant Sj\u00f6magasinet, G\u00f6teborg, Sweden
Lisl Wagner-Bacher
<\/b>Landhaus Bacher, Mautern, Austria
Rolf J. Schmitz
<\/b>The Regent Bangkok, Bangkok, Thailand
Shinji Yamamoto
<\/b>Osaka Hilton, Osaka, Japan
Jay Wetzel
<\/b>Acqua, San Francisco, USA<\/p>\n

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1997<\/span>
Basso
<\/b>Restaurant l\u2019Ecailler du Palais Royal, Bruxelles, Belgium
Urs Balmer
<\/b>The Regent Beverly Wilshire, Beverly Hills, USA
Emile Jung
<\/b>Restaurant Au Crocodile, Strasbourg, France
Erico Delgado
<\/b>Restaurant Erico, Madrid, Spain
Josef Hausberg
<\/b>Seoul Hilton, Seoul, South Korea
Hans Beck Thomsen
<\/b>Henne Kirkeby Kro, Henne, Denmark<\/p>\n

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1996<\/span>
Peter A. Knipp
<\/b>Raffles Hotel, Singapore
Willi Elsner
<\/b>The Dorchester, London, Great Britain
Jean-Michel Lorain
<\/b>La C\u00f4te Saint Jacques, Joigny, France
Ho Pui Yung
<\/b>The Peninsula, Knowloon, Hong Kong
Andr\u00e9 Jaeger
<\/b>Rheinhotel Fischerzunft, Schaffhausen, Switzerland
Hans Haas
<\/b>Restaurant Tantris, Munich, Germany
Markus Koessler
<\/b>Grande Roche Hotel, Paarl, South Africa<\/p>\n

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1995<\/span>
G\u00e9rard Boyer
<\/b>Les Cray\u00e8res, Reims, France
Norbert Kostner
<\/b>Oriental Hotel, Bangkok, Thailand
Miguel Estrugo
<\/b>La Hacienda, Marbella, Spain
Alfonso Iaccarino
<\/b>Ristorante Don Alfonso 1890, S. Agata sui due Golfi, Italy
Mark Baker
<\/b>Four Seasons Hotel, Chicago, USA
Fritz Schilling
<\/b>Restaurant Schweizerstuben, Wertheim-Bettingen, Germany
Michel Bourdin
<\/b>The Connaught Hotel, London, Great Britain
Simon Ho
<\/b>Shanghai Hilton, Shanghai, China<\/p>\n

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1994<\/span>
Luciano Parolari
<\/b>Villa d\u2019Este, Cernobbio, Italy
Gianfranco Bolognese
<\/b>La Frasca, Castrocaro Terme, Italy
Anton Mosimann
<\/b>Mosimann\u2019s, London, Great Britain
Heinz Winkler<\/b>
Residenz Heinz Winkler, Aschau im Chiemgau, Germany
Werner V\u00f6geli
<\/b>Restaurant Operak\u00e4llaren, Stockholm, Sweden
Freddy Vandecasserie
<\/b>Villa Lorraine, Brussels, Belgium
James Smith
<\/b>The Eagle\u2019s Nest, Hong Kong Hilton, Hong Kong, China
Martial Berthuit
<\/b>Auberge le Relais, Reuilly-Champagne, France<\/p>\n

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Servizio a cura di Rocco Lettieri<\/o:p><\/span><\/b><\/p>\n

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 <\/o:p><\/p>\n","protected":false},"excerpt":{"rendered":"

St. Moritz Gourmet Festival, dal 27 al 31 Gennaio 2014   Prestigiosi chef ospiti verranno dalla Germania, Francia, Giappone, Paesi<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[],"_links":{"self":[{"href":"http:\/\/simpatico-melograno.it\/index.php?rest_route=\/wp\/v2\/posts\/2845"}],"collection":[{"href":"http:\/\/simpatico-melograno.it\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/simpatico-melograno.it\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/simpatico-melograno.it\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/simpatico-melograno.it\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2845"}],"version-history":[{"count":0,"href":"http:\/\/simpatico-melograno.it\/index.php?rest_route=\/wp\/v2\/posts\/2845\/revisions"}],"wp:attachment":[{"href":"http:\/\/simpatico-melograno.it\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2845"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/simpatico-melograno.it\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2845"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/simpatico-melograno.it\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2845"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}