EIGHT CHEFS, SEVEN COUNTRIES, SEVEN DAYS, ONE HOTEL
The 11th World Gourmet Festival Bangkok

For seven days in September, eight star chefs from around the world will be gathering at Four Seasons Hotel Bangkok to prepare the cuisine that has made them famous. For seven days, sample exotic menus, sublime lunches and dinners, and the tasting of fine wines, conducted by the masters. There is nothing else like the World Gourmet Festival.

The 11th World Gourmet Festival will be donating THB 100 from every ticket sold to the “Save A Child’s Life from AIDS” charity. A silent auction to raise funds for the charity will also take place in the hotel lobby from September 5 to 12, 2010. “Save A Child’s Life from AIDS” was initiated with the key objective to prevent mother-to-child transmission of HIV, and is organised under the auspices of HRH Princess Soamsawali in coordination with the Thai Red Cross Research Centre and the participation of the Thai people.

The 2010 Master Chefs

	Chef Gale Gand Chef Gale Gand is the executive pastry chef and partner of the renowned four-star Mobil, five-diamond AAA, Relais & Chateaux Relais-Gourmand restaurant Tru in Chicago with culinary partner Rick Tramonto and rich Melman. She was recognized in 2001 as Outstanding Pastry Chef of the Year by the James Beard Foundation and Bon Appetite magazine and in 1994 as one of Food & Wine’s Top Ten Best New Chefs. Gand is an accomplished cookbook author with seven titles to her credit, including her most recent ‘Gale Gand’s Brunch’, release in 2009.
	Chef Matteo Vigotti Chef Matteo Vigotti is one of Italy’s most creative young cooking talents. He has spent no less than 24 of his 38 years learning the art of cookery and practising it to the point of perfection. In 2004 he opened his own restaurant Novecento in Meina on the shores of Lake Maggiore in the Piedmont region and since then his guests have been spoilt for choice. His cuisine’s inspiration are ‘terroir’, tradition and the different seasons. His exceptional creativity in presenting his masterpieces and seeking new and fascinating flavour combinations has already earned him various national and international awards including the Bocuses d’Or in 2002 and the Marchesi Award in 2003.
	Chef Brent Savage Head chef Brent Savage and award-winning sommelier Nick Hildebrandt opened Bentley Restaurant & Bar in 2006, which has been recognised by the likes of Australian Gourmet Traveller and the Sydney Morning Herald critics as one of the most dynamic eating and drinking experiences in the country. In the 2007 Sydney Morning Herald Good Food Guide, described Savage’s food as ‘visually astonishing’ and a ‘deliciously wild ride’. He was named ‘Chef of the Year’ by the Sydney Morning Herald. Savage’s food is modern Australian and draws inspiration from many cuisines especially Spain and France where he conducts yearly overseas ‘research’ tours.
	Chef Douglas Keane In 2003, Chef Douglas Keane and his partner Nick Peyton envisioned their luxury restaurant in Sonoma County. At Cyrus, admittedly his ‘dream restaurant’, Keane specializes in an ambitious culinary style he refers to as ‘contemporary luxury’ cuisine using ingredients that are uncommon to create exciting new tastes for guests to experience. Open just four years, Cyrus and Chef Keane have received numerous accolades including two stars from the Michelin Guide, four stars from Michael Bauer at the San Francisco Chronicle, Gourmet Magazine’s ‘Top 50 Restaurants in America,’ Esquire Magazine’s ‘Chef of the Year’ and Food & Wine Magazine’s ‘Best New Chef ‘. In 2009, Keane was honored with the James Beard ‘Best Chef – Pacific’ award.
	Chef Alejandro Digilio In 2007 Alejandro opened the doors of his acclaimed restaurant “LaVineria de Gualterio Bolivar”. His aim was to create a different type of restaurant with new flavours and aromas in dishes and handmade pastries and breads. Digilio’s dishes are inventive and unusual, toying with textures and flavour combinations.
	Chef Anthony Demetre Anthony, now head chef and co-owner of Arbutus restaurant in London, is celebrated for his firm belief that ‘cheap doesn’t have to mean nasty” when it comes to food. This way of thinking garnered his first restaurant a Michelin star within months of opening, which then led to him opening a second restaurant, Wild Honey, in 2007. Wild Honey took the BMW Square Meal Award for Best New Restaurant Autumn 2007, a year after Arbutus took the 2006 title.
	Chef Daniel Chambon Born on January 30, 1949, in the small village of Lachapelle Auzac in Quercy-Perigord, Daniel grew up helping his mother around the kitchen. His visionary interpretations of classic French cuisine have earned him one star in the Michelin Guide and he was acclaimed ‘Master Chef of France.” He is held in high regard for his signature dishes, such as foie gras and truffles, which are classics in his hometown in France.
	Chef Alvin Leung In 2009, Bo Innovation became Hong Kong’s only independent restaurant to be awarded two Michelin stars by the prestigious Michelin Guide. For his menus, Alvin uses fresh seasonal market produce sourced locally and internationally from trusted suppliers, therefore his menu changes constantly, retaining only some signature dishes while new dishes showcase the best of what’s on offer in the markets.
	Chef Chandler Burr Chandler Burr is The New York Times’ Perfume Critic and author of the Scent Notes column. He began his journalism career as a stringer at the Christian Science Monitor’s Southeast Asia bureau in Manila. Burr has a Masters in International Economics and Japanese Political Economy and has studied in Paris and Beijing. Collaborating with chefs around the world, Burr hosts interactive Scent Dinners, master classes in gourmand scents.

Web site: http://premierthailand.com/Enews_Fourseasons/11th.php?page=11th

Link to Event page:
http://premierthailand.com/Enews_Fourseasons/event.php?page=11th

For reservations, please call (0) 2126 8866 or click on this link.
http://premierthailand.com/Enews_Fourseasons/reserve.php