Marc Haeberlin of the internationally-acclaimed L’Auberge de L’Ill, which celebrates 50 years of its third Michelin Star this year, has been named Signature Chef for RitzCoffier by Marc Haeberlin at the new Palace Hotel, one of several luxury properties just opened in Bürgenstock, Switzerland’s newest luxury mega resort. The fourth generation of Michelin-starred chefs in his family, Haeberlin also trained under some of France’s most celebrated chefs including the legendary Paul Bocuse, Gaston Lenôtre, René Lasserre, Jean and Pierre Troisgros. Haeberlin describes his style of cooking as “a cuisine of the region, using regional products and a lot of passion.” The RitzCoffier also honors Auguste Escoffier, the world’s first celebrity chef, and César Ritz, the world’s first luxury hotelier, who met in Lucerne prior to launching their individual triumphant careers.
Diners are immersed in the ambiance of a 19th century kitchen featuring the original fireplace from the site’s 1873 Grand Hotel and more than 100 copper pots like those used by Escoffier and chefs from 1873 to 1940. Décor features blue and white tiles, oak flooring and the antique wooden doors of the Grand Hotel’s original refrigerator and 19th century oven.
The new car-free resort includes four 3- to 5-star hotels, 12 bars and restaurants, 67 residence suites, a 107,000 sq. ft. Alpine spa, medical facility, and wide range of activities. Bürgenstock Resort Lake Lucerne
With stately views overlooking the Royal Mews at Buckingham Palace, The English Grill at The Rubens at the Palace has officially opened following a complete, five-year, multi-million pound restoration of the hotel. In keeping with the finest English traditions in design and cuisine, the elegant brasserie-style restaurant serves an excellent menu utilizing the highest quality fresh ingredients locally sourced from top English suppliers that serve the Queen’s kitchen. The extensive wine list features fine selections of old world classics from France and Italy complemented by new wines including a nice list from Bouchard Finlayson, The Rubens’ sister vineyard in South Africa.
The menu ranges from vegetarian and seafood dishes to the 20-ounce Aubrey Allen Tomahawk Steak, perfect for sharing or especially hearty appetites. Traditional daily specialties include beef Wellington carved tableside on a silver trolley, belly of slow-roasted pork with crackling and apple sauce, and salmon en croute with fish fresh daily from Billingsgate Fish Market. Other choices include signature gourmet pies with modern twists on retro English classics such as pork and apple, Shepherd’s, and chicken pot pies from the recipe collection of Mrs. Beatrice Tollman, founder and president of The Red Carnation Hotel Collection which owns The Rubens.
The 28-member team of chefs is led by Executive Chef Ben Kelliher, who joins The English Grill from Butlers Restaurant at The Chesterfield Mayfair, another sister property. Pastry Chef Sarah Houghting, who oversees desserts, presents gourmet takes on English favorites such as Eton mess, crème brûlée and Bea Tollman’s baked vanilla cheesecake. The talent in the kitchen is matched by the highest standards of service in the dining room under the direction of Head Maître d’ Paul Foxon, whose background includes many years as Head Waiter at The Ritz Hotel in London.
The English Grill’s décor blends polished silver, luxurious fabrics, beautiful chandeliers, and intimate leather booth and table settings to create an ambience of grandeur and elegance. The hotel’s regally-refurbished Cavalry Bar also provides a comfortable stylish environment in which to enjoy pre-dinner cocktails or extend the evening with a digestif while enjoying live music nightly.
Click here for more information on The English Grill and many other amenities of newly-refurbished The Rubens at the Palace.
Internationally renowned chef Jean-Georges Vongerichten has opened his new restaurant, Jean-Georges at The Connaught, in one of London’s most distinguished hotels in the heart of Mayfair.
Complementing The Connaught’s elegant blend of past and present, the restaurant features floor-to-ceiling windows overlooking Mount Street enhanced by French artist Jean-Michel Othoniel whose series of stained glass, sunlit windows represent the different stages of the day from sunrise to sunset. French graphic designer and illustrator Jean Jullien’s whimsical touches on the eclectic menus add to the ambience.
Inspired by Jean-Georges’ classic French training and signature use of Asian flavors, the menus feature his distinctive interpretation of British classics ranging from fish and chips to traditional afternoon tea influenced by his earlier experiences in London. Sourcing the best of British ingredients, dishes reflect the simple farm to table, fresh approach long pioneered by Jean-Georges as presented in his New York restaurants at The Mark, ABC Kitchen, and The Mercer Kitchen in the heart of Soho.
Jean-Georges at The Connaught will serve breakfast, lunch, afternoon tea, and dinner throughout the day, seven days a week. Reservations can be made at +44 (0) 207 107 8861. Hélène Darroze will continue to operate her two-Michelin star restaurant on the other side of the hotel.
Click here for more information on hotel and Jean-Georges at The Connaught.
Pierre Hermé, named The World’s Best Pastry Chef in 2016 by The World’s 50 Best Restaurants Academy, will open a new pâtisserie at La Mamounia in Marrakech November 1. The luxury hotel is the first in Africa to partner with the renowned pastry chef and chocolatier whose bakery will offer pastries created exclusively for the hotel as well as Moroccan classics.
The new association combines the finest Moroccan traditions with the sophisticated refinement characteristic of the Pierre Hermé boutiques. The new pastries and desserts will be served in all the hotel’s restaurants including Le Marocain, L’Italien, Le Français, and Le Pavilion de la Piscine.
A favorite of international royalty, politicians, celebrities and the jet set since opening in 1923, La Mamounia embodies the best of traditional Moroccan hospitality, service and luxurious amenities found at the world’s great hotels. Following an extensive restoration led by internationally-acclaimed interior designer Jacques Garcia, it reo-opened in September 2009 with 136 guest rooms, 71 suites including seven signature accommodations, and three riads each with three bedrooms, Moroccan salons and a private terrace with ozone swimming pool.
Heir to four generations of Alsatian bakery and pastry-making tradition, Hermé began his career at the age of 14 as an apprentice to legendary Gaston Lenôtre. Well-known in France, Japan and the United States, Hermé was called “The Picasso of Pastry” by Vogue for his revolutionary pastries. Refusing to rest on his laurels, he continually revisits his own recipes and explores new taste frontiers. He has also been called “pastry provocateur” by Food & Wine, “an avant-garde pastry chef and a magician with tastes” by Paris-Match, “The Kitchen Emperor” in the New York Times, and “The King of Modern Pâtisserie” in The Guardian, not to mention numerous additional honors and decorations. The brand is also associated with other groups and has an online boutique.
Daniel Schmidt, Executive Chef
The Ritz-Carlton, Kapalua has appointed Daniel Schmidt as Executive Chef and Shehu Fitzgerald as Banquet Chef to oversee the resort’s six dining venues. Schmidt transfers from The Ritz-Carlton, Dove Mountain Hotel in Marana, Arizona where as executive chef he oversaw all aspects of food preparation for the resort’s six restaurants, club lounge, banquets and in-room dining. He was previously executive sous chef for The Ritz-Carlton, Guangzhou in Guangzhou, China for two years before being promoted to executive chef. Chef Schmidt’s accolades include several prestigious culinary awards including first place winner of the Cook Olympics, Chaîne des Rôtisseurs in Berlin and WorldChampionshipinHolland.
Shehu Fitzgerald, Banquet Chef
Prior to joining The Ritz-Carlton, Kapalua, Shehu Fitzgerald was senior sous chef of the New York Marriott Marquis in New York where he managed the main kitchen and banquets. Previously, Fitzgerald served as executive chef of The Phunky Elephant Gastropub in Staten Island, New York and restaurant chef of The Ritz-Carlton, Battery Park in New York. In May 2011, Fitzgerald achieved celebrity chef status after winning the Food Network show “Chopped” in season seven. Fitzgerald has also competed on Food Network’s “Chopped Champs” and ABC’s “The Taste.” Schmidt and Fitzgerald, along with newly-appointed pastry chef Yoshi Kizu, will oversee The Ritz-Carlton, Kapalua’s
The Banyan Tree
newly-remodeled signature restaurant, The Banyan Tree, which plays host to numerous local events including monthly tastings benefiting various local Maui charities and a monthly wine dinner. The Banyan Tree offers a notable wine-by-the-glass, courtesy of Coravin, where the servers pour expensive wines without having to pull the cork, preserving the freshness. Banyan Tree offers a notable wine-by-the-glass list, courtesy of Coravin, where the servers pour expensive wines without having to pull the cork, preserving the freshness of the wine.
Other dining venues include Kai Sushi, The Terrace restaurant, Alaloa Lounge, The Beach House, and The Pool Café. The Ritz-Carlton, Kapalua is a stunning resort offering 463 guestrooms, including 107 residential suites with rich travertine bathrooms, flat-screen LCD televisions and Hawaiian-inspired artwork. The Ritz-Carlton Spa®, Kapalua has treatment rooms with private garden showers, volcanic stone grottos, steam, sauna and whirlpool therapies, outdoor couple’s cabanas, plus a fitness center and children’s pool– all enveloped in the 23,000 acre Kapalua Resort, renowned for two championship golf courses, award-winning restaurants and a historic pineapple plantation site.
Chef Matteo Arvonio
Chef Matteo Arvonio has joined the team of the Four Seasons Hotel Shanghai’s Café Studio restaurant. He was most recently Chef de Cuisine at Il Teatro at the Four Seasons Hotel Doha. His first Four Seasons affiliation was in Mumbai, after which he moved to the Maldives. Some 25 restaurants during the past two decades complete his experience, with most of his culinary career spent in his home country, Italy.
Born in northern Italy in the town of Piedmont bordering both France and Switzerland against a dramatic backdrop of the Alps, Chef Arvonio’s ambitions were inspired by his uncle who worked in several of Milano’s five-star hotels. By the age of 13, he had discovered his love for food and knew what he wanted to be.
In Café Studio, you can enjoy Chef Arvonio’s many tempting creations which include a broad selection of Italian specialties. Check out these and other offerings at Four Seasons Shanghai Café Studio