The “Carreiros” toboggans from Monte to Funchal
365 Algarve: a new and intense cultural entertainment program comes to the Algarve

Conrad Algarve and Desire Launch a Gourmet Culinary Extravaganza, Hosted by Critically Acclaimed Chef Heinz Beck

This October, Conrad Algarve will transform into a hub of culinary talent, hosting the culinary event of the year: a Gourmet Culinary Extravaganza. A three-day gourmet showcase presented in conjunction with Desire, Portugal’s leading gourmet initiative, nine Michelin-starred and two globally renowned chefs will create a series of exclusive ticketed culinary events for the first time, from October 29 – 31, 2016.

 

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Already established as a gourmet hotspot, with GUSTO headed up by 3 Michelin-Starred Chef Heinz Beck, Conrad Algarve is set to reach new culinary heights this October. A food lover’s paradise, the Gourmet Culinary Extravaganza will see the arrival of 11 renowned international chefs joining together with a selection of celebrated chefs from Hilton’s fine dining portfolio. Hailing from destinations including: Bournemouth, London, France, Portugal, Spain, Germany, Egypt, Holland, and Spain, the Gourmet Culinary Extravaganza promises to be a unique fusion of flavours, technique and gastronomic finesse to tantalise the senses.

Hosted by world renowned Chef Heinz Beck, the Gourmet Culinary Extravaganza chef line-up consists of the following Hilton Head Chefs: Roel Lintermans, of Waldorf Astoria Berlin, Sidney Schutte, from Waldorf Astoria Amsterdam, Matt Tebutt of Hilton Bournemouth, Eddie Benghanem from Waldorf Astoria Trianon Palace and Joe Barza from Conrad Cairo. Additional celebrated chefs include Kevin Fehling, founder of The Table in Hamburg, Jacob-Jan Boerma, owner of De Leest in Holland, Paolo Casagrande from Restaurant Lasarte in Barcelona, Jose Avillez of Belcanto in Lisbon and Claude Bosi, Head Chef of Hibiscus in London. Leading Portuguese wine expert and Head Sommelier at Conrad Algarve, Antonio Lopes, will also be leading each culinary event with suggested wine pairings.

Launching the Gourmet Culinary Extravaganza at Conrad Algarve on Saturday October 29 will be a seven course dinner at GUSTO, led by Hilton’s European pedigree chefs: Sidney Schutte, Roel Lintermans, Matt Tebutt and Heinz Beck. Sunday October 30 will follow suit with two gourmet events including a Barbeque Brunch at Dado showcasing Lebanese inspired cuisine. Sunday will culminate with the main culinary event - the Underground Culinary Extravaganza - a seated formal dinner with live entertainment. Leading the way with Italian cuisine antipasti, pasta and pizza, Heinz Beck will host a Pasta Party Lunch at GUSTO on Monday the October 31. Concluding the event, will be an additional seven course Closing Dinner at GUSTO, led by Claude Bosi, Paolo Casagrande, and Heinz Beck. Each of the gourmet events will also include a tailored selection of Portuguese wine pairing by Antonio Lopes.

The Gourmet Culinary Extravaganza at Conrad Algarve will be a culinary experience of a lifetime. For more information on the Gourmet Culinary Extravaganza and details about each of the daily events, visit www.desirefestival2016.com. Please note, each culinary event is ticketed and has limited places so booking in advance is recommended to avoid disappointment.

 

 

Conrad Algarve participates in Hilton HHonors®, the only guest loyalty program where guests who book directly through www.conradhotels.com have access to benefits including the digital Conrad Concierge app and complimentary Wi-Fi at 24 Conrad hotels. To learn more about or connect with Conrad Algarve, please visit www.conradhotels.com/algarve or call +35 1289350762.

For more information and reservations please call: 00351 289 350 700

or e-mail: experiences.algarve@conradhotels.com

www.DesireFestival2016.com

 

 

 

Heinz Beck, La Pergola, Waldorf Astoria Rome/GUSTO, Conrad Algarve/ Sensi, Waldorf Astoria Dubai the Palm

Heinz Beck is known as one of the most notable “Masters” of gastronomy in the world.                                                                                                                                                                                His unique interpretation of the “Modern” kitchen goes beyond his undisputed culinary talent, but includes the utmost attention toward the selection of ingredients and their transformation into highly innovative flavors. Beyond an excellent career as a highly decorated Chef, Heinz Beck has been heralded as a leader in Italian and Mediterranean culinary tradition. Among numerous awards, Chef Beck has been recognized by “Michelin”, “Bibenda”, “Gambero Rosso” and “L’Espresso” and Multistarred and pluri-awarded, since 1998 he has been the winner of the “Five Star Diamond Award”, and since 2013 also of the “Six Star Diamond Award”. Beck has seven restaurants around the world including the Michelin-Starred La Pergola, Sensi at Waldorf Astoria Dubai The Palm and critically acclaimed GUSTO at Conrad Algarve.

Antonio Lopes, Head Sommelier, Conrad Algarve

António Lopes is the Sommelier at the award-winning Conrad Algarve, responsible for the hotel’s evolving wine cellar and wine service in the Gusto Restaurant. Within the signature Restaurant Gusto by Heinz Beck, Antonio plays a key role in enhancing the contemporary Mediterranean dining experience by pairing the Chef’s creations with the best wines in the modern glass, or just sharing his stories and suggestions. António was born and raised in Penacova, a village close to Coimbra, where he studied Hotel Management until 2008. Wine soon became his passion at Vila Vita Park, were he had access to a wide range of wine references and the support of an experienced sommelier. Later, António traveled to Scotland to work as Sommelier at the renowned Gleaneagles Hotel. During this time his knowledge grew, and equally so did his enthusiasm. After returning to Portugal, he dedicated an important period of time working in several prestigious restaurants such as “Foz Velha” and “Buhle” before joining Conrad Algarve as chief Sommelier in 2012.

 

Claude Bosi, Hibiscus, London

Claude Bosi graduated from catering college and did his apprenticeship in Lyon; before moving to Paris to Le Chiberta (two Michelin Stars) as Demi Chef de Partie. His next position was for two and a half years with Alain Passard at L’Arpège in Paris – during which L’Arpège moved from two Michelin Stars to three. This was followed by nearly one year at Alain Ducasse in Paris, as Chef de Partie. Claude then moved to England in November 1997 to work at Overton Grange, south of Ludlow, Shropshire where the restaurant earned a Michelin Star under his role. He then opened Hibiscus in Ludlow in 2000, and in 2001 the restaurant was awarded its first Michelin Star, followed by a second in 2003. Claude sold Hibiscus in Ludlow in March 2007, and relocated it to London with support from three investors. The 45-seat restaurant then launched in October 2007 at 29 Maddox Street in Mayfair. Hibiscus has received numerous accolades for its modern French cuisine: two Michelin stars since 2003, a 9/10 rating and #5 in the UK in the Waitrose Good Food Guide 2016, and five rosettes in the AA Restaurant Guide 2016. Bosi’s signature dishes include Devonshire crab, smoked haddock, Granny Smith apple and Mylor prawns, caviar, curried beurre blanc, chestnut mushroom.

Jose Avillez, Belcanto, Lisbon

Considered one of the greatest Portuguese chefs, José Avillez stands out due to his enterprising spirit and his willingness to push culinary boundaries. To José Avillez, cooking has always been a passion yet it was only in his senior year of his Business Communication degree that he decided to become a chef. In that same year, he had individual study sessions with Maria de Lurdes Modesto and took an apprenticeship in the kitchen of Antoine Westerman at Fortaleza do Guincho restaurant. After finishing his degree, he perfected his education namely by his work with José Bento dos Santos as Gastronomy Professional at Quinta do Monte D'Oiro, the training at Alain Ducasse's school and the apprenticeship at Eric Frechon's kitchen at the Bristol Hotel, which now has three Michelin Stars. But it was the traineeship at El Bulli, with Ferran Adrià, that really changed his career. In 2008 he was invited to the post of Head Chef of the renowned Tavares restaurant, where in little more than a year he was awarded a Michelin star. At the moment, Avillez has seven restaurants, six in Lisbon and one in Oporto.

 

Roel Lintermans, Les Solistes, Waldorf Astoria Berlin

Following four years of training at the Belgian hotel school Saint Joseph in Geel, Roel Lintermans moved to Paris, the indisputable culinary capital of Europe. As a successful graduate of the prestigious Parisian Ferrandi cooking school "École Supérieure de Cuisine Française” (ESCF) in 1998, he gained his first practical experience in various renowned restaurants, including the famous three-star restaurant "Alain Ducasse". Several career steps in France followed, among them as Chef de Partie at the starred restaurant of the Parisian Hotel Vernet and as Executive Chef of various fine dining establishments in Switzerland, where he worked for a total of eight years. The successful collaboration that began in 2008 at Sketch is now being set forth in the new surroundings of Berlin, where he now works as Executive Chef of LES SOLISTES at Waldorf Astoria Berlin. Signature dishes include sea bass carpaccio with poached egg yolk and white truffle and langoustine with Puy Lentils carpaccio.

 

Jacob-Jan Boerma, De Leest, Holland

Jacob-Jan Boerma learned the latest and best cooking techniques from all over the world, acquiring knowledge of a variety of local ingredients while in Scandinavia and discovered exciting new ingredients and flavours through his travels around Europe. Opening Restaurant de Leest, with Kim Veldman in the summer of 2002, the restaurant has since been consistently voted the one of the best restaurants in Holland and has been awarded three Michelin Stars.

 

Kevin Fehling, The Table, Hamburg

One of Germany’s most esteemed chefs, Chef Kevin Fehling gained three Michelin Stars at La Belle Epqoue in Lubeck before moving to his own place in Hamburg, The Table, which opened in August 2015. Born in 1977, Fehling worked on a cruise liner MS Europa for four years before moving to La Belle Epoque in 2005.

Matt Tebutt, Schpoons and Forx, Hilton Bournemouth

Matt Tebbutt, a familiar face from TV shows such as Saturday Kitchen and Food Unwrapped, is a successful chef and cookbook author now at the helm at of the recently opened modern British restaurant, Schpoons & Forx at the brand new Hilton Bournemouth. Matt entered the hospitality sector aged twenty-one, after enrolling on a diploma course in London with Leith’s School of Food & Wine. After an apprenticeship with renowned Michelin-Starred chef, Marco Pierre White, working at The Oak Room and then The Criterion, he later moved to the kitchens of Chez Bruce, working under the tutelage of Bruce Poole, before going on to work at Clarke's, Sally Clarke's Kensington restaurant. Matt was then ready to open his first restaurant, The Foxhunter in Nantyderry, Monmouthshire, which heran for thirteen years before closing it to focus Schpoons & Forx in association with Hilton Worldwide and newly formed Matt Tebbutt Restaurants Ltd. His TV career began in 2007 when he co-­presented Market Kitchen for five years with Tom Parker-­Bowles and Matthew Fort. He has also often appeared as a guest presenter on BBC’s Saturday Kitchen, has recently filmed new food and travel series Kings of the Wild for the Discovery Channel and can now be seen presenting Food Unwrapped on Channel 4.

 

Eddie Benghanem, Waldorf Astoria Trianon Palace, Versailles

One of the most renowned pastry chefs in the world, Eddie Benghanem grew up in Paris and remembers the taste of his first cake, a cream puff pastry filled with chocolate. Eddie Benghanem was six years old and since then, has never strayed from the patisserie! Perfecting his techniques with Christophe Felder, the pastry chef of the Crillon from 1996 to 1999. After a brief period at The Four Seasons Hotel George V between 2000 and 2001, Eddie becomes the pastry chef of the Hotel Ritz until August 2008. Since then, he has made a name for himself at the Gordon Ramsay restaurant at the Waldorf Astoria Trianon in Versailles. Signature deserts include roasted apple flavored with caramel and passion fruits, iced chestnut sabayon and apple sorbet and candied pineapple and coconut perfume, iced sabayon flavored with Tahitian vanilla and passion fruit.

Joe Barza, Conrad Cairo

Chef Joe Barza has over 25 years of culinary experience and has helped raise the profile of the Middle Eastern cuisine. Known as the rebel chef who revived the Lebanese cuisine that has been stagnant for many years by combining local ingredients in unconventional ways in order to create new trend setting revolutionary dishes that have become his trademarks. Chef Barza has earned award after award in international culinary forums where he has represented his country with pride and honor. In addition to being Founder and Chef Consultant of Joe Barza Culinary Consultancy, he is a member of the Academie Culinaire de France, The President of the Lebanese Chefs Association and on the organizing committee of the Lebanese Salon Culinaire HORECA. The consultant of GET GROUP in Qatar, Waldorf Astoria in Ras Al Khaimah, Hilton in Jordan, as well as many more. Barza has participated in many international events such as, Le Festival de Mougins, Slow Food in Terra Madre, Six Senses in Maldives, Dubai World Hospitality Championship, CIA in California, La Route des Etoiles in Portugal and Sydney International Food Festival. Barza has also traveled across the world working hand by hand with some of the biggest names in Culinary Arts such as Frederic Anton, Gerald Passedat, David Higgs and Guillaume Gomez.

 

Sidney Schutte, Librije’s Zusje, Waldorf Astoria Amsterdam

Sidney Schutte discovered his passion for food and the art of cooking at a young age. At 17 years old, Sidney left his hometown in the province of Zeeland for Zuid-Limburg in the south of The Netherlands, driven by his ambition to become a chef. His training was extensive, and Sidney had the opportunity to gain experience from a wide variety of prominent restaurants such as Restaurant De Bloasbalg and De Librije in Zwolle. In 1999, at the age of 22, Jonnie Boer, acclaimed chef and owner of restaurant De Librije in Zwolle, summoned Sidney as his sous-chef. That same year, De Librije was awarded with a second Michelin star. Only three years later and with Sidney’s support, De Librije earned its third coveted Michelin star. During his ten years at the restaurant, Sidney Schutte was acknowledged as “SVH Meesterkok”, the highest recognition that a chef can achieve in The Netherlands. In 2013, Sidney returned to The Netherlands upon request of Jonnie en Thérèse Boer to fulfil the position of Executive Chef in the soon-to open Waldorf Astoria Amsterdam, home to the restaurant Librije’s Zusje Amsterdam. Whilst under the reign of Sidney Schutte, Librije’s Zusje Amsterdam was awarded with two prestigious Michelin stars, only seven months after opening.

 

Paolo Casagrande, Lasarte, Barcelona

Italian-born Chef Paolo Casagrande studied at the Alfredo Beltrame Hotel and Catering School in Vittorio Veneto in the North of Italy, and worked his way through numerous restaurants in Italy to discover new techniques, discipline and creativity in the world of food preparation. He also honed his culinary skills while working at fine dining restaurants in Milan, London, Paris and San Sebastian. He worked with internationally renowned chefs such as Alain Solivérès and Martín Berasategui, the latter with whom he opened the acclaimed M.B. restaurant in the Ritz-Carlton, Abama (Canary Islands) He later headed up the opening of Castadiva resort, a luxury hotel on Lake Como (Italy), before once again joining Berasategui at the two Michelin-starred Lasarte Restaurant in Barcelona where he is currently Chef de Cuisine from 2012. With his characteristic passion, he combines Martín Berasategui’s signature classics with his own innovative dishes specially created for Lasarte. 

 

 

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