LANGHAM HOSPITALITY GROUP BRINGS IN TOP INTERNATIONAL CHEFS FOR THE LANGHAM FOOD & WINE FESTIVAL – SEPTEMBER 2012
July, 25 2012
As a continuous effort to present innovative offerings to customers, Langham Hospitality Group will launch a full scale, eleven-day Langham Food & Wine Festival in Hong Kong from September 13 to 23, 2012.
Joining this festive gastronomic celebration is a star-studded line up of world-renowned chefs from Europe and the Pacific, award-winning wine producers and well-loved Langham chefs from Shanghai and Hong Kong. Celebrated Michelin star chefs with the likes of Albert Roux, Angel Pascual, Claude Bosi, Igor Macchia, and other world-renowned chefs including Philippe Mouchel, Benjamin Bayly, Susur Lee and Gontran Cherrier, will treat diners in Hong Kong to a gratifying journey of the senses at the festival.
"The Langham Food & Wine Festival is not only a celebration of Hong Kong's reputation as a gourmets' paradise, it is also a testament to our commitment in being one of the most innovative hotel companies. A first for Hong Kong's hotel industry, the Langham Food & Wine Festival will bring world-renowned chefs, award-winning wine producers and highly-acclaimed industry enthusiasts to Hong Kong in an eleven-day showcase of culinary excellence," said Brett Butcher, Chief Executive Officer.
In addition to presenting their signature dishes in the hotel restaurants, the chefs will also be working together to cook up a feast at the gala lunch and dinners and conducting master classes. Another highlight of the festival is a charity auction for a private dinner for eight guests presented by Michelin star chef Igor Macchia in The Penthouse Suite of Langham Place, Mongkok on September 20. Bids for this dinner will start at HK$20,000 with all proceeds being donated to Hong Kong Playground Association.
Langham Hospitality Group has partnered with Standard Chartered Bank (Hong Kong) Limited for the festival. From September 13 -23 this year, Standard Chartered/Manhattan credit cardholders can enjoy an exclusive 20% off for booking any official event of Langham Food and Wine Festival or for dining consumption at any restaurant at The Langham, Hong Kong or Langham Place, Mongkok, Hong Kong. Cardholders are entitled to a lucky draw for a spending of HK$1,000 or above and win up to HK$1,500 dining voucher from the two Langham hotels.
The entire festival will be held at The Langham, Hong Kong and Langham Place, Mongkok, Hong Kong. Students from Vocational Training Council (VTC) will be assisting our hotels' teams throughout the festival.
Tickets for the programme are available for sale now. Reservations are essential and can be made via:
Albert Henri Roux, France, creator of Roux at The Landau, The Langham, London, England. Co-owner of Le Gavroche, London, England
Three-Micheline Stars chef, Albert Henri Roux, who was the first to be awarded three-Michelin Stars in London. He and his brother Michel opened Le Gavroche, Britain's first three-Michelin star restaurant, in London. Today, Albert Roux and Michel Roux Jr have collaborated with The Langham, London, bringing the Roux's legendary culinary expertise and creativity to the newly re-named Roux at The Landau, their second West End address.
Angel Pascual, Spain, Head Chef and owner of Lluçanès Catering
A one-Michelin Star chef, Pascual self-taught himself and gained his experience as a chef in luxury Michelin star restaurants. He opened Restaurant Lluçanès in 1991 and eventually gained his first Michelin star in 2000 from there.
Benjamin Bayly, New Zealand, Executive Chef of The Grove, Auckland, New Zealand
Bayly won Commis Chef of the Year 1999, before winning the Bill Gallagher scholarship to attend Johnson and Wales University of Culinary Arts in Providence in 2000. Later in his career, he travelled to France where he worked at two-Michelin star restaurant, Jean-Paul Jeunet and is currently Executive Chef at award-winning restaurant The Grove in Auckland which won Metro Supreme Restaurant of the Year award for 2010 and 2011.
Claude Bosi, France, owner of Hibiscus, London
A two-Michelin Star chef, Bosi began as an apprentice in the two-Michelin star Leon de Lyon kitchen. In 2000, he opened Hibiscus and it was awarded one Michelin star in 2001, followed by its second in 2003.
Gontran Cherrier, France, owner of Gontran Cherrier Artesian Boulanger, Paris, France
Cherrier started his pastry training from family tradition being bakers and pastry-makers for three generations. Since 2004, Cherrier's books have been published by Hachette Pratique (ed;). He is a freelancer for two TV magazines: "Tele Z" and "Cuisines des terroirs". In 2006 and 2007, he was the presenter of the cooking programme "Canaille+" on Canal+, and he also hosted a Television series about the bakery. In 2007, he created his own firm: GC Consulting and currently running his signature bakery shop in Paris.
Igor Macchia, Italy, co-owner of Ristorante La Credenza, Piedmont, Italy
A two-Michelin Stars chef, Macchia is well-known for his eclectic, contemporary Italian cuisine. He worked in a number of Michelin star restaurants in Europe including ristorante le Gavroche in London, and Restaurant Bruneau in Brussels. He partnered with Giovanni Grasso in 2005, bringing about one of the most successful partnerships in the culinary world.
Philippe Mouchel, France, owner of PM24, Melbourne, Australia
Rated as one of the world's finest French Chefs, he opened PM 24, a one of a kind modern French bistro in 2010. The restaurant has been named French Restaurant at 2011 Savour Australia™Restaurant Catering Awards for Excellence.
Susur Lee, Hong Kong, owner and chef of Lee Lounge, Toronto, Canada; Zentan, Washington, USA and Chinois, Sentosa, Singapore
Beginning his apprentice at Hong Kong's Peninsula Hotel, Lee climbed to the top of celebrity chefdom. He opened Lotus in 1987, which tongue-tied food critics from Zagat unabashedly pronounced Lee "a culinary genius". In 2010, Lee became a media sensation on the Food Network's popular hit television show, "Top Chef Masters". He vanquished 20 competitors and received the highest-ever score in the shows history.
Antonio Pasquale, owner of Pasquale Wines, Otago, New Zealand
Pasquale has won numerous awards for his wines, including the only Pure Gold medal for Gewürztraminer in the 2011 Bragato Awards. This accolade comes on top of silver medals for the Pasquale Riesling in the Decanter, Hong Kong and London International Wine and Spirits Competitions, along with medals in Gourmet Traveller Wine, Cuisine and the Royal Easter show for Pinot Noir and dry aromatic white wines.
Roy Moorfield, creator of 'Duck Crawl' event, Melbourne, Australia
Roy Moorfield is a former wine merchant, respected wine writer, broadcaster and well known creator of the Exhibition of Victorian winemakers. He is the international wine adviser for Cathay Pacific Airways and creator of the acclaimed 'Duck Crawl' which has been held in Europe, and Asia and is a feature of the annual Melbourne Food and Wine Festival. Today, the 'Duck Crawl' is a well-established gastronomic odyssey in his home town of Melbourne.
Albert Servalls, Spain, Executive Chef, The Langham, Xintiandi, Shanghai
Servalls has worked in a number of Michelin star restaurants during his career, including the three-Michelin star St. Pau Carme Ruscalleda in Spain. He also spent time training with world renowned chef and author Ferran Adria, owner of Spain's El Bulli restaurant. Today, Servalls brings his wealth of talent for Western cuisine to the Executive Chef role at The Langham, Xintiandi, Shanghai.
Mark Bannon, England, Executive Chef, The Langham, Hong Kong
Prior to joining Langham, Bannon served as executive chef for luxury hotels in Shanghai and Sydney. His extensive culinary expertise also stems from various senior kitchen management positions held at five-star hotel brands in San Francisco and in Mayfair, London. He joined The Langham, Hong Kong in 2007 as Executive Chef, and enjoys an enviable reputation for the consistently high quality of its restaurants.
Paul McLoughlin, Canada, Executive Chef, Langham Place, Mongkok, Hong Kong
Paul McLoughlin developed over the years with positions in notable French restaurants, including the award-winning modern French restaurants Saint Pierre and Salut in Singapore, and the two-Michelin star Pied a terre in London. In 2008, McLoughlin joined the kitchen of Langham Place, Mongkok, Hong Kong and introduced eclectic selections of new and exciting flavours to his culinary expertise.
Tsang Chiu King, Hong Kong, Executive Chef, Langham Place, Mongkok, Hong Kong
With over 30 year's culinary expertise, Tsang Chiu King has evolved his craft through the regional provinces of China, Switzerland and Hong Kong with masters guiding him to harmoniously blend his skills, making him one of Hong Kong's most successful chefs. In 2005, Tsang Chiu King won the highest honour Gold with Distinction Award at the Hong Kong Tourism Board's Best of the Best Culinary Awards. In 2011, Tsang Chiu King further captured international attention by joining MasterChef India 2 as celebrity guest judge in the Hong Kong episode. Tsang Chiu King joined Langham Place, Mongkok, Hong Kong as the Executive Chef for the Cantonese restaurant, Ming Court in 2004. Under his leadership, the restaurant gained two-Michelin stars in 2010.
Nishimura Daisuke, Japan, Japanese Head Chef, Langham Place, Mongkok, Hong Kong
Over the years with positions in notable Japanese restaurants and international hotels, Daisuke's specialisation in authentic Japanese cuisine has strengthened with innovative international influences. Daisuke previously owned a restaurant in Fukuoka, before moving to Hong Kong. Joining Langham Place, Mongkok, Hong Kong in 2011, Daisuke has brought a fresh, vibrant take on Japanese robata to Tokoro restaurant.
About Langham Hospitality Group
Langham Hospitality Group encompasses a family of distinctive hospitality brands which include hotels, resorts, residential serviced apartments, restaurants and spas, located on four continents.
It takes its name from the legendary Langham in London which was opened in 1865 as Europe's first Grand Hotel. For almost 150 years, this flagship hotel has represented sophisticated and gracious hospitality, a philosophy that reflects elegance in design, innovation in hospitality, genuine service and captivation of the senses across all properties.
The brands include the luxurious Langham and Langham Place, the upscale Eaton Luxe, midscale Eaton Smart and the award-winning Chuan Spa.
The Langham is where guests can enjoy service with poise and be enchanted by our innovation and traditions while Langham Place, the fun sibling of The Langham, is about living the 21st century through design, technology and attitude, epitomising stimulating hospitality.
Eaton, a premium member brand, aims to surprise and delight our guests with a value-for-money proposition that delivers a stylish, modern level of comfort with spirited, can-do service.
Currently 29 member hotels are open or in the pipeline across four continents.
Langham Hospitality Group is a wholly-owned subsidiary of Great Eagle Holdings (Stock Code: 0041) which was founded in 1963 and listed on the Hong Kong Stock Exchange in 1972.
Reservations for either Langham or Eaton properties can be made by logging onto langhamhospitalitygroup.com