50 Best chefs appearing in Germany this autumn at CHEF-SACHE
Posted on: Friday, July 9th, 2010
CHEF-SACHE is a Symposium for ambitious chefs. This is a chance to experience thrilling presentations from stars chefs on stage, and be fascinated by vibrant discussions on gastronomy.
CHEF-SACHE 2010 will take place from 24th-25th October at E-Werk, Cologne/Germany. The following topics will be addressed by some of the world’s most important chefs live on stage.
The theme for 2010: Think global – buy local.
Rene Redzepi by Anders Birch
René Redzepi (Denmark)
Rene Redzepi from Noma in Denmark will be presenting at CHEF-SACHE and will be discussing what it takes to become The S.Pellegrino World’s 50 Best Restaurant.
Magnus Ek (Sweden)
Magnus Ek is from Oaxen Krog (also a World’s 50 Best Restaurant) and brings Swedish nature to the plate. This Swedish avant-garde chef unites traditional knowledge with modern ideas and rediscovers almost forgotten products.
Joachim Wissler (Germany)
Wissler is head chef at restaurant Vendôme at “Grandhotel Schloss Bensberg”, decorated with three Michelin stars and 19,5 Gault Millau points. Vendome Ranked No. 22 on this year’s S.Pellegrino World’s 50 Best Restaurants list, and it is also the top-ranking German restaurant.
Harald Wohlfahrt (Germany)
Harald Wohlfahrt is a legend from the Black Forest, and has been decorated with three Michelin stars since 1992. His position is head chef at the famous restaurant “Schwarzwaldstube”, located at “Hotel Traube Tonbach” in Baiersbronn.
Juergen Dollase (Germany) – renowned cooking-art-critic and well-known food-author. Discussion with Joachim Wissler and Harald Wohlfahrt live on stage – enjoy!
Tension, Precision and Regionalism:
Christian Bau (Germany) – has a special interpretation of classic gourmet cuisine combined with Japanese elements. Very imaginative, delicate and product-oriented cuisine.
Nils Henkel (Germany) – Filigree artist with a keen sense of flavours. Serves a modern, flavour-accentuated cuisine which is affected by textures, temperatures and contrasts.
Johannes King – Two star decorated chef on the island Sylt with a distinct style and an affection for local products. Offers a harmonic blend of international luxury products, simple ingredients from neighbouring farmers and fresh delicacies from the sea.
Asian Spirit:
Tim Raue – sharp Berlin tongue with Asian soul. Will open up his own restaurant this late summer at Rudi-Dutschke-Straße, Kreuzberg, Berlin
Heiko Antoniewicz and Darren Teoh Min Guo – This is where distinctive exploratory urge meets the joy of development.
Host country: Austria
Toni Moerwald – All-rounder from the Alpine country
At only 22, Toni was Austria’s youngest award-winning chef. Today he is president of the BÖG (Best Austrian Hospitality). Like others, he counts on regional products, uses their elementary power and integrates them into a balanced nourishment concept.
Information from: http://www.theworlds50best.com/tag/chef-sache
Congratulations, Chef Darren!
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