MEET OUR CHEFS

Discover who's in the Relais & Chateaux kitchens.

48 Pins

·1mo

Museum, Turkey

MEET Saygin Sesli, Chef at Turkey’s Museum Hotel (Cappadocia), whose ‘farm to table’ culinary philosophy shines at Lila Restaurant The hotel’s kitchen garden and the estate’s organically farmed produce often form the basis of dishes inspired by Turkish heritage and Armenian culinary influences. Chef Sesli’s contemporary take on Anatolian cuisine reinvents much-loved traditional dishes, while his refined presentation style complements the rare artefacts displayed throughout the property.

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a man standing in front of a sign that says joseph espuga culinary director at laura

Crab Recipes

Restaurant Fine Dining

Fine Dining Restaurant

Laura at Pt Leo Estate

On the southern edge of the Mornington Peninsula, southeast of Melbourne City, is Pt. Leo Estate. The estate houses a 50-acre vineyard, a 16-acre Sculpture Park and two restaurants, including the exceptional Laura, providing a truly captivating celebration of international art, world-class dining and wine. Culinary Director Josep Espuga offers a menu that tells the story of the Peninsula. Guests are taken on a culinary journey that embodies the season and the region.

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Peter Tempelhoff - Ellerman House

Situated in the heart of one of the most exclusive suburbs, Bantry Bay, just ten minutes away from the Victoria & Alfred Waterfront and in walking distance to the Clifton and Camps Bay beaches, this elegant Edwardian mansion overlooks the Atlantic Ocean.

Zilte - Belgium

Meet Viki Geunese, the self-taught chef behind three-Michelin-starred restaurant Zilte in Belgium. From his home on the ninth floor of Antwerp’s Museum aan de Stroom, overlooking the Scheldt river, the marine influences on the city are palpable, and Chef Geunes tells the story of this terroir through exquisite dishes using locally caught fish, crustaceans and shellfish. Constantly pushing culinary boundaries, he seeks the elusive balance between tradition, innovation and legacy, infusing every dish with the authenticity and soul of the region.

the image of gastronny must tend towards accessibility, the value and price of products must be fair to end towards quality and less quantity

The Ocean

Pyrenees

Hotel

Cédric Béchade - L'Auberge Basque

A few kilometres from the ocean, facing the Pyrenees and the Larrun, the Auberge Basque offers a calming pause in a territory full of character. A traditional inn on one side, a modernist cube on the other, the establishment offers a beautiful architectural contrast that can also be found in the cuisine.

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Situated in the heart of one of the most exclusive suburbs, Bantry Bay, just ten minutes away from the Victoria & Alfred Waterfront and in walking distance to the Clifton and Camps Bay beaches, this elegant Edwardian mansion overlooks the Atlantic Ocean.

Peter Tempelhoff - Ellerman House

The Vineyard - United Kingdom

CALLING all gourmands, foodies and wine lovers. Just an hour from London, The Vineyard in Berkshire (Stockcross, Newbury) boasts a 30,000-bottle wine cellar, featuring both Old and New World vintages, ready to be paired with the finessed dishes crafted by Executive Chef Tom Scade and his team. From the first appetizer to the final dessert, you’ll embark on an extraordinary journey through local and sustainable cuisine, leaving you with memories to last a lifetime.

Jimmy McIntyre - Otahuna Lodge

At the heart of a 19th century Victorian estate, Otahuna Lodge seamlessly knits past and present together: period woodwork, stained glass windows and fifteen working fireplaces combine with a host of modern comforts and a rich collection of contemporary New Zealand art. Outside, Otahuna, which is Maori for little hill among the hills, has striking views over the Canterbury Plains and the Banks Peninsula.

Michael Caines MBE - Lympstone Manor Hotel, Restaurant and Vineyard

Located in the elegant Devon seaside town of Exmouth, Lympstone Manor is a quintessential Georgian manor turned contemporary country house. Driven by the enthusiasm and talent of renowned chef Michael Caines, this haven of peace and tranquillity, set in an exceptional natural environment, is anchored in the salt-rich terroir of a region whose coast gives way to the English Channel.

Hiroshi Yamaguchi - Kobe Kitano Hotel

Kobe is the most cosmopolitan of Japanese cities. In the chic district of Kitano, foreigners who settled here from the 19th century onwards, built residences in the style of their distant homelands. A French lifestyle is very much in evidence in this fine red brick building that is testimony to an entire chapter of Japan’s history.

Addison

Addison, San Diego’s first Michelin-starred restaurant, showcases the beauty and allure of California gastronomy. Chef William Bradley offers his distinct culinary perspective through an experience that celebrates regional ingredients and Southern California influences. With its soaring ceilings and picturesque views of the surrounding hillside, the dining room creates a transportive setting for Bradley’s nine-course tasting menu. Dishes reveal a vision that is wholly and distinctly California, led by the climate and cadence of the area’s terroir, while warm service brings levity and lightness to the experience. Addison’s 10,000 bottle wine room and program showcase top selections from small producers, rare Champagnes and new discoveries from around the world.

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Vicky Lau - Tate Dining Room & Bar

Creative to the core, chef Vicky Lau has made cooking her platform for artistic expression. Trained in graphic design before taking the path of gastronomy, she conceives her dishes as “stories that can be eaten”, creating with each one a sensorial and emotional experience. The finest ingredients are selected to deliver a revisited Chinese cuisine with a hint of French influence, as in the “Ode to foie gras”, where Miéral duck is sublimated with a foie gras mousse and plum sauce.

Masque - India

Your culinary journey through India begins in the south of Mumbai, in the old industrial district. Here, you'll discover a former textile factory that's now home to Masque, a gourmet restaurant that reconciles heritage and tradition with a sense of the avant-garde.

Zazu - Ecuador

Wood, glass, sleek design: a simple but welcoming décor, in tune with the cheerful atmosphere of this restaurant, which concentrates first and foremost on the food on the plate and has built up a clientele of regular customers. Wilson Alpala, Ecuadorian Chef who joined Zazu after spending the first years of his career in France, serves contemporary cuisine with Latin American influences, mainly based on local ingredients.

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