The Ritz-Carlton, Hong Kong will host The Ritz-Carlton Second Annual Asia-Pacific Food and Wine Festival from June 13 to 16, 2013, during which a collection of the world's top chefs, celebrated chocolatier & p'tissier, the world's best affineur and wineries will be featured.  The four-day epicurean event with seven masters from China, Denmark, France, Italy and United Kingdom, together with The Ritz-Carlton, Hong Kong's own talented chefs, will showcase the finest culinary craftsmanship through a series of events, from cooking classes and chef's table to afternoon tea and an "All Star Brunch".

 

"The Ritz-Carlton has long worked with many prominent culinary artisans," says Pierre Perusset, General Manager of The Ritz Carlton, Hong Kong. "Their talent, discipline and artistry are great reflections of The Art of the Craft philosophy that has made us world-renowned. We are proud and honored to have this opportunity to present these masters who are at the highest level of excellence at The Ritz-Carlton, Hong Kong, the highest hotel in the world where we are all committed to crafting a gastronomic memory for our guests that will last a lifetime."

 

Chef Mads Refslund (Denmark)

Co-founder of Noma,"The Best Restaurant in the World" and four-time winner of Denmark's "Critics Choice/Dish of the Year", Refslund is one among a group of the aspiring chefs who immersed themselves in the wonderful natural resources from all over the Nordic region and created the foundation of what has been one of the most vital gastronomic trends of the last five years - The New Nordic Cuisine. Refslund will reveal his cooking philosophy "Bonding Rawness" - sustaining ingredients' natural flavors and allowing different flavors to mix- through his cooking class and special dinners created for the food and wine festival.

Chef Ivan Li (China)

Renowned for its exquisite culinary art, unique royal taste and rich cultural connotation, the legendary Family Li Imperial Cuisine takes its roots from the Qing Dynasty and enjoys a history spanning over a century. The man behind the cuisine, Li takes pride in using authentic cooking methods, recipes and ingredients adopted by the Imperial kitchen back in Empress Dowager Cixi's time.  With a guest list that include Bill Gates, Muhammed Ali and Bill Clinton, Li's chef's tables will give guests an impression of the elaborate cuisine that was once served in the Forbidden City.

 

Chef Anthony Genovese (Italy)

Genovese hails from the celebrated Il Pagliaccio, an intimate restaurant with only 28 seats in Rome, and  is proud holder of two Michelin stars, the ultimate culinary accolade: the first star awarded in 2006 and second star in 2009. Having worked in France, Japan, Thailand and Malaysia and profoundly influenced by the different culinary cultures, Genovese is internationally renowned for his extraordinary technique in applying new forms, colors and flavors to his contemporary Italian cuisine. Genovese will demonstrate his skills in the "cooking class duet" with chef Pino Lavarra and the special dinners prepared for the event. 

 

Chef Pino Lavarra (Italy)

The Ritz-Carlton, Hong Kong Resident Chef Pino Lavarra's gastronomic talents have earned him numerous prestigious recognitions, including "One of the Best Chefs in the World" by the American Academy of Hospitality Sciences, as well as two Michelin star awards since 2004 for Rossellinis, the restaurant he led prior to helming Tosca.  He is famed for his authentic Southern Italian cuisine which is created in innovative and contemporary ways. Lavarra will showcase his signature style together with Genovese in the "cooking class duet". 

 

Pastry Chef Franck Fresson (France)

Having honed his craft and won the coveted lifetime title of "Meilleurs Ouvriers de France" (MOF, Best Craftsmen of France), Fresson is regarded as one of the most esteemed contemporary pastry chefs in France. The contest, which is held every three years, recognizes the best artisans who have reached the level of perfection. Lovers of French confectioneries would travel from afar to Metz, the city in the northeast of France, just to savor the refined pastries and chocolate created by Fresson, also named one of the "Best Chocolatiers for 2011". Famous for his sinful sweets made with layers of texture and flavor, Fresson will showcase his skill in his cooking class and decadent afternoon tea.

 

Pastry Chef Gianluca Fusto (Italy)

Named "Best Italian Pastry Chef 2012" at Milan's Identita Golose International Congress, Fusto began his professional journey under the guidance of pastry maestro Aimo Morni who taught him the magic of ingredients. Deeply in love with cocoa, his fetish ingredient, Fusto later went to the school Ecole du Grand Chocolat Valrhona in France where he worked alongside chemists, physicians and food engineers to discover the nature of taste. Having his desserts viewed as the latest experiments of contemporary art, Fusto will share his passion in the delightful five-course chocoholic tasting menu.

 
Affineur Francois Bourgon (France)

Another winner of MOF, Bourgon's cheeses are constantly seen on Michelin-starred tables around the world. He is always in search of exciting new cheeses from around France to age them in his underground cellars. The cheese feast and market on level 118 of the hotel will be an eye-opener of the fabulous world of 118 types of cheeses and condiments presented by Bourgon, one of the best craftsmen of France.

 

Master of Wine Ned Goodwin (United Kingdom)

London-born Ned Goodwin is an expert and natural explorer of wines. This instinct is combined with a depth of knowledge gleaned through his experience in restaurant work, consultancy, show judging and print media. The first Japanese speaking Master of Wine, Goodwin had his own Japanese television show about wine "Vintage" (2000), and appeared as guest-lecturer at one of the most prestigious universities in Japan, Keio. Joined by Goodwin, Guests will sample some of the library vintages and current releases from Querciabella, one of the most famous wine estates in Tuscany, followed by dinner prepared by two-star Michelin chef Anthony Genovese.

 

Guests looking to savor the specialties of all these maters from around the world should not miss the "All Star Brunch" on June 16.

 

For detailed Culinary Programmes, please refer to the Appendix.

 

For more information and reservations, please contact Restaurant Reservations at (852) 2263 2270 or via email restaurantreservation.hk@ritzcarlton.com

 

About The Ritz-Carlton, Hong Kong

Occupying floors 102 to 118 of the International Commerce Centre in Kowloon,

The Ritz-Carlton, Hong Kong is the highest hotel in the world. The 312 guest rooms all providing spectacular city and harbour views. With six dining venues including state-of-the-art designer Italian restaurant Tosca, Michelin-starred Chinese Restaurant Tin Lung Heen and The Lounge and Bar that serves a signature afternoon tea. The rooftop bar Ozone is a truly stunning venue at 490 meters above sea level. For those wishing to relax and indulge, The Ritz-Carlton Spa by ESPA located on 116th floor features nine deluxe treatment rooms and two couple's suites, re-defining the urban spa experience in the city and across Asia. The hotel features a fully-equipped fitness centre and an indoor pool on the 118th floor with a 28m x 7m LED screen on the ceiling.  The hotel also boasts one of the largest ballrooms in the city at 870sqm. Complemented by an additional four meeting rooms, it has fast become the new social centre for Hong Kong and has set the benchmark for events in the region.

 

For more information, please visit www.ritzcarlton.com/hongkong.

 

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The Ritz-Carlton Hotel Company, L.L.C. of Chevy Chase, Md., currently operates 82 hotels in the Americas, Europe, Asia, the Middle East, Africa, and the Caribbean. More than 30 hotel and residential projects are under development around the globe. The Ritz-Carlton is the only service company to have twice earned the prestigious Malcolm Baldrige National Quality Award which recognizes outstanding customer service. For more information, or reservations, contact a travel professional, call toll free in the U.S. 1-800-241-3333, or visit the company website at www.ritzcarlton.com. The Ritz-Carlton Hotel Company, L.L.C. is a wholly owned subsidiary of Marriott International, Inc. (NYSE: MAR)

Appendix - Culinary Programmes

 

Chef Mads Refslund

Date:      June 13, 3:30pm
Event:    Cooking class followed by Aperitif at Ozone and dinner
Venue:   The Chef's Table (maximum of 10 guests)
Price:      HK$3,980 per guest with Boërl & Kroff Champagne pairing

Date:       June 14-15, 7pm
Event:      Dinner
Venue:     The Chef's Table (A table of 10 per night)
Price:       HK$29,800 per table with Boërl & Kroff Champagne pairing

 

Date:       June 16, 7pm
Event:      Closing Finale Dinner
Venue:     The Ritz-Carlton Suite (A table of 10)
Price:       HK$148,800 per table with Romanee Conti pairing

 

Chef Ivan Li

Date:       June 14-15, 6:30pm
Event:      Dinner
Venue:     Tin Lung Heen (A table of 10)
Price:       HK$23,800 per table
               HK$83,800 per table with Chateau Margaux wine pairing

 

Chef Anthony Genovese and Pino Lavarra

Date:        June 14, 3:30pm
Event:        Cooking class duet by "4-star" Michelin chefs, followed by Aperitif at Ozone and
                 dinner by Anthony Genovese at Tosca
Venue:       The Chef's Table (maximum of 10 guests) / Tosca
Price:         HK$2,980 per guest
                 HK$3,880 per guest with wine pairing      

 

Date:        June 14-16, 6pm
Event:        Dinner by Chef Anthony Genovese
Venue:       Tosca  
Price:         HK$1,980 per guest

                 HK$2,980 per guest with wine pairing    
        

Pastry Chef Franck Fresson

Date:        June 13-15, 3pm-6pm
Event:        Afternoon Tea
Venue:       The Lounge and Bar  
Price:         HK$398 per guest

 

Date:         June 14-15, 12:30pm
Event:        Cooking Class (maximum of 10 guests) & afternoon tea
Venue:      The Chef's Table / The Lounge and Bar
Price:         HK$1,380 per guest

Pastry Chef Gianluca Fusto

Date:        June 13-16, 8pm-10pm
Event:        5-course Chocoholic Tasting Menu
Venue:       The Lounge and Bar  
Price:         HK$298 per guest
                 HK$498 per guest with dessert wine pairing
  

Affineur Francois Bourgon

Date:        June 15, 11am-2pm
Event:        Cheese Feast & Market
Venue:       Ozone 
Price:         HK$588 per adult for Cheese Feast with free flow wine

                HK$388 per child for Cheese Feast with free flow of juice and soft drinks

                Free walk-in Cheese Market from 2pm-4pm

 

Master of Wine Ned Goodwin

Date:        June 14, 4:30pm
Event:        Wine appreciation followed by dinner by Chef Anthony Genovese (maximum of 10 guests)
Venue:       Tosca      
Price:         HK$2,980 per guest with wine pairing      

 

All Star Brunch

Date:         June 16, 12nn-3pm
Event:        All Star Brunch
Venue:       102/F
Price:         HK$880 per adult
                 HK$2,880 per adult with free flow of Louis Roederer Cristal Champagne

                 HK$480 per child with free flow of juice and soft drinks

 

* All prices are subject to a 10% service charge.

 

For more information and reservations, please contact Restaurant Reservations at

(852) 2263 2270 or via email restaurantreservation.hk@ritzcarlton.com.