Bangkok gourmands will have a chance to experience another impressive epicurean showcase hosted by the five-star St. Regis Bangkok next month.
From Oct 14-19, six visiting executive chefs from St. Regis hotels in Bal Harbour (Miami, USA), Saadiyat Island (UAE), Abu Dhabi, Singapore, Osaka and Bali, will join the Bangkok team, led by executive chef Bastian Mantey and chef de cuisine Carlo Valenziano, to present an exclusive dinner menu, a Champagne dinner, a Sunday brunch and a delightful afternoon tea at St. Regis Bangkok's stylish venues — Viu, Jojo Italian restaurant, Decanter, St. Regis Bar and The Lounge.
The showcase is part of the global St. Regis Aficionado programme, which provides private access to the world specialists in food, wine, fashion, art, sports, philanthropy, spa and relaxation. This six-day culinary event will showcase signature flavours from the experienced chefs, each a master of his own speciality cuisine.
Slow-poached marble goby fillet, red slipper lobster.
Executive chef Daniel Nuss, St. Regis Abu Dhabi, Saadiyat Island
Nuss has worked in many renowned restaurants around the world in countries such as Switzerland, Tahiti, Seychelles, Cambodia and Dubai. He returned to the UAE in 2009 as executive chef at the Yas Hotel as part of the pre-opening team. At Saadiyat Island Resort, Nuss leads a team of over 120 chefs on which farm-fresh ingredients, cooking techniques with simple and refined presentation and focus on taste take precedence.
Executive chef Gunnar Mueller, St. Regis Osaka
Born in Germany, Mueller started his culinary career in 1990 and has experience in many five-star hotels in Europe and Asia. He has shown his leadership, not only in restaurants, but also in banquet functions with more 1,000 guests and international catering jobs.
Executive chef Agung Ardiawan, St. Regis Bali
Ardiawan joined St. Regis Bali during its opening after more than 10 years of senior management positions on kitchen teams in various hotels in Bali. He brings to his role a creative ability to reinvent and add new dishes and recipes as the food venues of St. Regis Bali continue to grow and adapt to ever-changing market demands.
Executive chef Bastian Mantey, St. Regis Bangkok
Mantey arrives in Bangkok with a truly impressive resume. Much of his training comes from his experience in the kitchens of several Michelin-starred restaurants in Europe, but he has also had the opportunity to work in some of Asia's most luxurious hotels, bringing his innovative flair and attention to detail to the table. Bastian joins St. Regis Bangkok with the promise of introducing his unique brand of Michelin-inspired creativity to food-lovers in the city.
Executive pastry chef Antonio Bachour, St. Regis Bal Harbour
From Puerto Rico, Bachour graduated from Johnson & Wales University and began working as executive pastry chef at Talula in Miami Beach. He went on to work at Devito South Beach, Scarpetta in Miami and New York, and in 2009 joined the opening team at the W South Beach Hotel. He was named one of the 2011 "Top 10 Pastry Chefs in America" by Dessert Professional magazine, and was a finalist in the 2011 International Chef Congress Pastry Competition. His desserts have been featured in Gourmet magazine and Alan Battman's dessert cookbooks. He published his first self-titled dessert cookbook in last November.
Executive sous chef Fabio Granata, St. Regis Singapore
When Granata joined the St. Regis Singapore, he brought with him 27 years of culinary expertise in fine Italian classic dishes with Mediterranean influences. His passion and exceptional culinary talent have taken him on an exciting journey throughout Italy. His distinctive style of culinary artistry has earned every restaurant he has helmed an impressive line-up of Michelin stars.
Chef de cuisine Stefano Viola, St Regis Abu Dhabi
At St. Regis Abu Dhabi, Stefano Viola is in charge of Villa Toscana, the hotel's traditional Italian dining venue, which offers authentic regional cuisine from Tuscany, Umbria and Emilia-Romagna. Prior to this position, he spent two years at the Westin Mina Seyahi in Dubai at the award-winning Italian restaurant Bussola and then a year as an executive sous chef at Hotel Golf Club Villa in Castiglion Del Bosco, Montalcino, Italy, where he took care of four restaurants at the club as well as the preparation of seasonal menus.
Executive sous chef Carlo Valenziano, St. Regis Bangkok
Originally from Malo, Italy, Valenziano arrived in Bangkok in 2012 as the chef de cuisine of Jojo, the hotel's signature Italian restaurant. Since his arrival, Valenziano has quickly earned a reputation for his innate ability to conjure up creative and original Italian cuisine, as well as his affable personality and charm.
VIU RESTAURANT
* Oct 14-19: The Gourmet Showcase offers two set dinner menus — three courses at 2,900 baht (4,500 baht with paired wines), and six courses at 3,900 baht (5,900 baht with paired wines); and a Three Chefs Special dinner menu prepared by Bastian Mantey of St. Regis Bangkok, Daniel Nuss of St. Regis Abu Dhabi Saadiyat Island, and Gunnar Mueller of St. Regis Osaka.
* Oct 19: A Gourmet Sunday Brunch from 12.30-3.30pm, prepared by eight St. Regis chefs and priced at 4,700 baht with unlimited wines, Martinis and Bloody Marys (3,500 baht with free flow of soft drinks, coffee and tea).
JOJO ITALIAN RESTAURANT
* Oct 14-17: The Italian Extravaganza offers two set dinner menus — three courses at 2,900 baht (4,500 baht with paired wines), and six courses at 3,900 baht (5,900 baht with paired wines); and a Three Chefs Special dinner menu prepared by Stefano Viola of St. Regis Abu Dhabi, Fabio Granata of St. Regis Singapore, and Carlo Valenziano of St. Regis Bangkok.
DECANTER
* Oct 15-16: A four-course Champagne dinner prepared by Agung Ardiawan of St. Regis Bali, priced at 7,900 baht (3,500 baht food only).
ST. REGIS BAR & THE LOUNGE
* Oct 14-19: Sweet Delights offers an afternoon tea set prepared by executive pastry chef Antonio Bachour of St. Regis Bal Harbour. The price is 1,300 baht per set for two persons, 2-6pm.
For reservation, email fb.bangkok@stregis.com or call 02-207-7777.
Classic vitello tonnato.
