The 2017 St. Moritz Gourmet Festival will take place from 30th January to 3rd February 2017 under the motto: USA – “Discover THE Best from the WEST”.
Master chefs from the United States will be the guests of St. Moritz Gourmet Festival 2017, in the Upper Engadine, with their sensational art of cookery for a whole week. The American-Israeli star chef Tal Ronnen from the Crossroads restaurant in Los Angeles will familiarize the festival guests with his vegan gourmet cuisine. He will be a guest of Michel Jost, chef de cuisine at the Badrutt’s Palace Hotel. The international star Daniel Humm will come to the festival as a guest chef of Mauro Taufer, chef de cuisine at the Kulm Hotel St. Moritz. The native Swiss and award-winning chef in the USA is very much looking forward to surprising the festival guests with his exceptional creations from the three-star Eleven Madison Park restaurant in New York. James Kent will be the guest chef of Gero Porstein, chef de cuisine at the Carlton Hotel St. Moritz. With his signature dishes such as “whole roast chicken, stuffed with black truffles and foie gras”, he has received a Michelin star, and the James Beard
Foundation nominated him as “Best Chef NYC 2016”. Master chef Enrique Olvera from the Cosme restaurant in New York is the guest chef of Fabrizio Piantanida, chef de cuisine at the Grand Hotel Kronenhof in Pontresina. The native Mexican ranks as a trailblazer of Mexican top cuisine and as one of the most creative leading chefs in the world. As the “Father of Southwestern cuisine” and author of the “Texas Food Bible”, Dean Fearing is a living legend in the United States. The repeatedly awarded master chef will come to the festival from his Fearing’s restaurant in Dallas as a guest chef of Markus Rose, chef de cuisine at the Hotel Giardino Mountain in Champfèr-St. Moritz. Star chef Kim Canteenwalla who has received numerous awards for his cookery skills, was born in Pakistan and grew up in Canada. He has greatly contributed to making Las Vegas become America’s new fine food dining destination. As a guest chef of Matthias Schmidberger, chef de cuisine at the Kempinski Grand Hotel des
Bains, St. Moritz, he will enthrall the festival guests with his contemporary interpretations of traditional steakhouse cuisine from his Andiron Steak & Sea restaurant in Las Vegas. Lee Wolen, a native from Cleveland, will come to the festival as a guest chef of Fabrizio Zanetti, chef de cuisine at the Suvretta House, St. Moritz. The star-crowned executive chef and partner at the Boka restaurant in Chicago, is among the sensational rising star chefs of the USA. Twice in a row, Lee Wolen was crowned “Chef of the Year”, and in 2016 he won the “Culinary Master Competition”: the highest recognition for a youngster, conferred by US master chefs. For Melissa Kelly, guest chef of Florian Mainzger, chef de cuisine at the Nira Alpina hotel, Silvaplana-Surlej, “farm to table” is not a concept but a lifestyle. Around her Primo restaurant on the mid-coast of Maine, the two- time winner of the James Beard Award “Best Chef: Northeast”, runs a farm with a vast amount of land and many animals that are raised with great care.
About 98 percent of all the different kinds of vegetables and herbs used in her kitchen are always freshly picked by Melissa Kelly herself and the entire kitchen team. With Rick Moonen from Las Vegas, one of the world’s best seafood experts will come to the festival as a guest chef of Dennis Brunner, chef de cuisine at the Hotel Waldhaus, Sils-Maria. Rick Moonen’s two famous restaurants “rm seafood” and “Rx Boiler Room” are located in the Mandalay Bay Resort and Casino. Here the native New Yorker enthralls the guests with innovative and flavorful finely balanced seafood dishes at the highest level. His culinary skills received
multiple awards, and his tireless commitment for sustainable fishery has met with high recognition. Ron Silver is New York’s most famous American Diner chef, and the legendary pastry chef of the most delicious pies that all of America currently orders from him. His restaurant “Bubby’s” (Yiddish for grandmother’s) in Tribeca, has been the epitome of an informal American Diner for the past 25 years. As the guest chef of Christian Ott, chef de cuisine at Hotel Schweizerhof, St. Moritz, he will celebrate it
during the festival week. With these ten guest chefs from the United States and the equally awarded chefs de cuisine of the partner hotels, epicures can look forward to a multi-faceted culinary discovery tour under the motto: USA – “Discover THE Best from the West”. The popular traditional official events will host the festival as well as new culinary events and exceptional locations. For the Grand Julius Baer Opening, the Kempinski Grand Hotel des Bains will be transformed into a Las Vegas casino, for the Kitchen Party the Badrutt’s Palace Hotel will revive the golden times “From rock ’n’ roll to disco”, and the Kulm Hotel St. Moritz will offer an equally spectacular decoration in American look and feel for the Great BMW Gourmet Finale. Just as exceptional as the cookery skills of the guest chefs from the land of opportunity, special events will enrich this festival week in a unique way.
(The event tickets for the 201 7St.Moritz Gourmet Festival are available bookable mainly online via the website www.stmoritz- gourmetfestival.ch).
Credits: St. Moritz Gourmet Festival 2017
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