The best part of any vacation is tasting the local cuisine – and our clients’ on-site restaurants offer some of the tastiest dishes around. Not only do the hotel restaurants in the JG Black Book Collection serve the finest food, but they have carefully selected the most qualified and talented chefs from around the globe. From concepts like culinary recycling and ingredient-led approaches to initiatives that include combating malnutrition and food production problems, a dish whipped up by any one of these chefs is sure to be a culinary experience you’ll never forget.
Does the term ‘culinary recycling’ sound familiar? This innovative concept is gaining traction in the gastronomic capital of the world, Peru. Chef Palmiro Ocampo is the mastermind behind this revolutionary idea, which focuses on making the best of each ingredient by utilizing every single bit of it to give palates a unique culinary experience and make the most of its nutritional values. Chef Palmiro studied at Le Cordon Bleu in Lima and worked in renowned European restaurants such as Norma and Mugaritz, before returning to his home country to open his Peruvian restaurant, 1087. Chef Palmiro is also part of the ‘Zero Hunger’ movement from the Food and Agriculture Organization of the United Nations, and founder of ‘Ccori’, a project that aims to reduce the country’s malnutrition rate. With Weaving Stories, Condor Travel’s most recent product portfolio, you can spend an afternoon with Chef Palmiro, learning about some of Peru’s freshest ingredients, his philosophy of culinary recycling, and the work he does to unlock the country’s most deep and exquisite flavors, one bite at a time.
In January 2018, Chef Ben Tish joined The Stafford London as Culinary Director, overseeing all food operations for the hotel including The Game Bird restaurant, the celebrated American Bar, the Wine Cellar, private dining and in-room dining. Before joining the team at The Stafford London, Chef Ben was the Chief Director of Salt Yard Group and launched the renowned Soho sites of Dehesa, Ember Yard and Opera Tavern. Prior to Salt Yard, Ben spent much of his career working with acclaimed chefs and restaurateurs, such as Jason Atherton and Stephen Terry, at various ground-breaking London restaurants. Chef Ben also fronted the 3 AA Rosette modern Italian restaurant, Al Duca, where he fell in love with the ingredient-led approach to Italian cookery. Additionally, Chef Ben is a highly accomplished writer and cookbook author. In late 2012, he released Salt Yard Food & Wine, a restaurant cookbook, and in 2016, Grill Smoke BBQ was released with Quadrille. In spring 2019, Ben will release a new cookbook focusing on the Moorish influence on food culture in the Iberian Peninsula and southern Italy.
A certified Master Chef with 30 years experience in hospitality, Chef Dorin Schuster began his culinary career at five-star institutions in Germany, including the Michelin-starred Landhotel Schlosswirtschaft Illereichen and Berlin’s iconic Hotel Adlon. With his vast experience and knowledge in European cuisine, Chef Dorin moved his talents east, joining the GHM team at The Legian in Bali, Indonesia for 9 years. Following this, he opened The Ritz-Carlton Bali in the same position. Chef Dorin also achieved great success while opening and heading the kitchen at Iggy’s in Singapore, voted ‘Best New Restaurant’ at the 2006 World Gourmet Summit. During his tenure in 2007, he was awarded the San Pellegrino ‘Chef of the Year’ award. The restaurant was voted 4th best in Asia in 2006 and number 60 in the world in 2007 by UK Restaurant Magazine. Newly appointed as Executive Chef of The Chedi Muscat, Chef Dorin says, “I am very much looking forward to combining my skills and knowledge of European techniques with the rich flavors of Middle-Eastern cuisine. I am proud that my gastronomic journey continues at The Chedi Muscat.”
In The Japanese Restaurant, Executive Chef Dietmar Sawyere and his sushi masters tempt visitors with top-flight Japanese dishes. Enjoy the very best cuisine at the sushi and sashimi bar as well as the tempura counter. Of course, no Japanese meal would be complete without a glass of sake, and The Japanese Restaurant has the most extensive sake selection in Switzerland. In 2017, the restaurant was awarded 1 Michelin Star and 16 GaultMillau points. Don’t miss Chef Sawyere’s authentic Japanese cuisine on your next visit to The Chedi Andermatt!
At 47 Boutique Hotel, Gabriele Enrico is a professional chef who has worked in prestigious restaurants and five-star luxury hotels both in Italy and abroad. Avalon Food & Consulting creates solutions specifically designed to reduce the problems related to the production of food, the procurement of raw materials, the processing of ingredients and the training of kitchen staff. Chef Gabriele is proud to guide his team in the creation of unique Mediterranean dishes at 47 Circus Roofgarden and Parole in Libertà Bistrot.