Featured Country:
Malaysia
Mandarin Oriental Hotel Kuala Lumpur www.mandarinoriental.com
Marcel Kolfler
Executive Chef
Cured Gravlax and
Spekulatius crumbles
Poached Prawn with
compressed watermelon
Sea Bass a la plancha
and clams
Caramelized Scallops,
fennel and orange
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Featured Country:
Australia
Carrington Place Guest House,
Carrington, New South Wales
www.carringtonplace.com.au
Scott Webster
Yabbie Infusion
Eucalyptus Lamb
Lemon Myrtle Parfait
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Featured Country:
South Africa
Punchinello's Restaurant Southern Sun Montecasino Hotel www.southernsun.com
Gerard Vingerling, Executive Chef
Punchinello
Basil Crusted Beef Fillet
Grilled Line Fish
Punchinello's Chocolate Tort
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Featured Country:
Japan
Capitol Toyko Hotel,
Tokyo, Japan, 1980´s
Karl Hörmann, Executive Chef
Foie Gras en Ravioli
Bouquet de Fruits de Mer au Safran
Lasagne de Saumon Frais
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Featured Country:
Hong Kong
Hong Kong Disneyland Resort www.hongkongdisneyland.com
Rudy Muller
Executive Chef
Plated for Banquet Service
Roulade of Smoked Salmon
& Crab Meat
Poached Prawns with Fennel
Carpaccio of Beetroot
with Buffalo Cheese
Grand Marnier Ice Parfait
Raspberry Chocolate Cake
Cinnamon Apple Pocket
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Featured Country:
Singapore
Mandarin Oriental Hotel www.mandarinoriental.com
Eric Teo
Executive Chef
Maine Lobster with Porcini
Ravioli & Coral Emulsion
Saltwater Scallops on bed
of Shimeiji & Silver Sprouts
Seared Salmon “Balik”
on White Asparagus
Diver Scallops and
Mousseline of Beetroot
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Featured Country:
Canada
Five Sails Restaurant Pan Pacific Hotel, Vancouver www.fivesails.ca
Ernst Dorfler & Gerry Sayers
Proprieters
Camera: Bruce Law
Dungeness Crab &
Atlantic Lobster Salad
Duo of Diver Scallops
Pan Seared Pacific Halibut
Roasted Breast of
Frazer Valley Duck
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Featured Country:
Netherlands
Kees Hageman Photo Art Baambrugge, Netherlands www.keeshageman.nl
Kees Hageman
Chef Onno Kokmeijer
Anjou 'Pied Imperial' Pigeon roasted in sea salt, colorful vegetables, Moroccan Spices 'Ras el Hanout' jus
Chef Henk Savelberg
Iranian Osetra caviar with Buckwheat Blinis, North Sea Crab, Crème Fresh & Quail Egg
Chef Akira Oshima
Sashimi of Toro, Hamachi & Salmon in Igloo Kamakura
Chef Henk Savelberg
North Sea Turbot with vegetable Nage, julienne of Vegetables
Chef Onno Kokmeijer
Marinated Lobster tail with Asian Duck 'bon bon' Beetroot, 'Mach Salad' avocado puree & Sichuan style Caviar
Chef Henk Savelberg
Grilled Turbot with Asparagus & Morels
Chef Henk Savelberg
Roasted Duck with Corn Pancakes, braised Cabbage, Ginger Sauce & Sichuan Pepper
Chef Henk Savelberg
Grilled Fillet of Dover Sole with Clams & Compote of Evennes Onions
The Chefs and their Hotels & Restaurants
Chef/Owner Henk Savelberg, Restaurant Hotel Savelberg, Voorburg Netherlands
www.restauranthotelsavelberg.nl
Chef Onno Kokmeijer, Restaurant Ciel Bleu, Hotel Okura, Amsterdam
www.cielbleu.nl
Chef Akira Oshima. Restaurant Yamazato, Hotel Okura, Amsterdam
www.yamazato.nl
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Featured Country:
South Korea
THE PARIS GRILL & THE PARIS BAR THE GRAND HYATT HOTEL SEOUL, SOUTH KOREA www.seoul.grand.hyattrestaurants.com
Byungkun Choi
Restaurant Chef
Olive Oil Poached Sea Bream
with Enoki Mushrooms
Grilled US Creekstone Beef Tenderloin
with Green Pea Puree
Herb Crusted Australian
Lamb Rack
Crab Tortellini with
Goat Cheese
Pan Seared Foie Gras
Escalope with Poached Pear
Lemon Espuma with
Citrus Fruit Salad
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Featured Country:
Dubai, UAE
Madinat Jumeirah the Arabian Resort www.madinatjumeirah.com
Christian Gradnitzer
Executive Chef
Boston Clam Chowder
Beef Carpaccio
Beef and Fried Haggis
Cheesecake and Scallops
Brownie with Peña Colada
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Featured Country:
Lyon, France
France, 1st Place Bocuse d'Or 2013
Photo: WWW News
Denmark, 2nd Place Bocuse d'Or 2013
Photo: NBC News
Japan, 3rd Place Bocuse d'Or 2013
Photo: NBC News
France, 1st Place
Pastry World Cup Lyon 2013
Photo: Le Fotographe
UK, 4th Place Bocuse d'Or 2013
Photo: Eatout Magazine
USA, 7th Place Bocuse d'Or 2013
Photo: Eater.com
Fish Course, France
Fish Course, Japan
Fish Course, Canada
Fish Course, Iceland
Dessert, France
Dessert, Italy
Dessert, America
Dessert, Australia
PHOTO CREDITS
Bocuse d'Or Plates: Follow me Foodie
World Pastry Cup Desserts: Le Fotographe
The Winners with Paul Bocuse 2013
Photo: Reuters
World Pastry Cup Winners Lyon 2013
Photo: Le Fotographe
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Featured Country:
Iceland
Hilton Nordic Hotel, Reykjavik
hiltonreykjavik.com
Executive Chef Fanner Vernhardsson
Sigurour Kristinn Laufdal Haraldsson
Sous Chef VOX Restaurant
Bocuse d’Or 8th Place Finish
Wolffish
Shellfish Broth, Almonds, Burnt Hay
Shellfish
Turbot & European Blue Lobster
Reindeer, Wild Mushrooms, Potato Foam
Licorice & Cream
Rhubarb, White Chocolate, Angelica
Strawberries, Yoghurt, and Beetroot
Asparagus, Sunchokes, Cheese
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Featured Country:
Basel, Switzerland
Hong Kong Culinary World Masters
Hong Kong, Hot Kitchen,
Hors D'Ouvres
Hong Kong, Hot Kitchen,
Main Course
Hong Kong, Hot Kitchen,
Dessert
Hong Kong, Cold Display
Switzerland, 2nd Place,
IGEHO
Switzerland, Cold Display
Switzerland, Cold Display
Switzerland, Cold Display
Singapore, 3rd Place,
IGEHO
Singapore, Hot Kitchen,
Hors D'Ouvres
Singapore, Hot Kitchen,
Main Course
Singapore, Hot Kitchen,
Dessert
Canada, Hot Kitchen,
Main Course
Canada, Hot Kitchen,
Dessert
Netherlands, Hot Kitchen,
Hors D'Ouvres
South Africa, Cold Display
Photo Credits: MCH Group AG 2013 also selections from the portfolios of participating Teams.
Hot Kitchen compulsory ingredients:
Cold & Hot hors d'oeuvre: Main components Salmon & Crustaceans.
Main Course: A creation of Veal and Lamb. Two different cooking methods.
Dessert: Hot, cold & frozen components. Incorporating: Chocolate, almonds & oranges.
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FEATURED COUNTRIES
International Schools & Colleges
Southern Alberta Institue of Technology
Calgary, Alberta, Canada
Photo Credit 1986: Con Boland &
Alberta Culinary Arts Foundation
Academy of Pastry Arts
Malaysia
Asheville-Buncombe
Technical Community College
N.C., America
Australian School of Culinary Arts
Perth, Australia
Bangkok Thai Cooking Academy
Capiscum Culinary School
Johanesburgh, South Africa
Cenedor de Amos Culinary School
Cantabria, Spain
Culinary Arts Academy
Lucerne, Switzerland
Culinary Arts Institute
of Pittsburgh
Hong Kong Young Chefs Club
Northern Alberta Institute
of Technology, Canada
Otago Polytechnic
New Zealand
SHATEC Singapore
Suny Delhi
State University of New York
The Chocolate School
Maharashtra, India
Westminster Kingsway College
London, UK
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