An all-star panel of international chefs discuss innovation in the fine dining experience.
Chef Christian F. Puglisi’s deeply imaginative, plant-centric cooking has earned him a Michelin star, rave reviews from international food media, and the respect of top chefs from around the world. The inspirations and practical methods behind the dishes at Copenhagen’s Relæ serve as a starting off point for a discussion on “what the conventional fine dining experience gets wrong”. Join Puglisi and an all-star panel of chefs, including Danny Bowien (Mission Chinese, Mission Cantina), Ignacio Mattos (Estela, Isa, Il Buco), Isaac McHale (The Clove Club) and Carlo Mirarchi (Roberta's, Blanca, Rippers) as they discuss.
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This event is part of our Kitchen Arts & Letters series. In partnership with the esteemed culinary bookstore, we present talks, demos and tastings with leading cookbook authors, chefs, food historians and farmers. See the complete line-up here.
Chef Christian F. Puglisi’s founded Restaurant Relæ in August 2010 after working in the kitchens at Røgeriet, Le Petit Bofinger, Taillevent, Søren K, Restaurant Olivia, El Bulli and Noma. He writes articles and recipes for the Danish newspaper, Politiken, and spoke at MAD #3 in 2013 and the Culinary Institue of America in St. Helena in November 2013. The Wall Street Journal selected him as one of the top ten chefs in the world under 30.
Ignacio Mattos began his career in the city as the chef of Il Buco in NoHo before crossing the bridge in 2011 to run the kitchen at Isa, in Williamsburg. In 2013, Mattos teamed up with Thomas Carter to open Estela on Houston Street. Estela was named one of the ten best openings of the year by New York Times critic Pete Wells and earned a James Beard Award Nomination for Best New Restaurant. Before landing in New York, Mattos cooked in the kitchens of Francis Mallman, Martín Berasategui, Zuni Café, and Chez Panisse.
Carlo Mirarchi is the co-owner of Roberta's, Blanca, and Rippers in Brooklyn NY.
Danny Bowien, is the chef and co-founder of Mission Chinese Food in San Francisco and NYC and Mission Cantina in NYC. He is a Korean-American who was raised in Oklahoma City, who won the world pesto championship in 2008 and in 2013 was named Rising Star Chef of the Year by the James Beard Foundation. Mission Chinese Food started in San Francisco as a pop-up that evolved into a shared restaurant and since 2010 has raised over $250,000 for charity. In 2011, it was named one of the best new restaurants in the US by Bon Appetit and GQ and in 2012, The New York Times named it the best new restaurant in New York City.
Isaac McHale is chef-owner of The Clove Club in Shoreditch, East London. Born in Orkney in Scotland, McHale's career started in Glasgow working in restaurants while still at high school, before a stint at Marque in Sydney and, much later, a stage at Noma in Copenhagen, where he first met Christian and Kim. . With British cuisine as his first love, McHale came to London Ten years ago to work for Tom Aikens and then at The Ledbury for six years, where he ended up being made Development Chef. In 2010 McHale formed the internationally acclaimed Young Turks collective, running a series of highly praised one off pop-up events in locations around London, their success leading to a six month residency above The Ten Bells Pub in Spitalfields. Here McHale sought to promote a new approach to British cooking, bringing vegetables to the fore and focusing on building great relationships with small producers. In march last l year he opened The Clove Club, with partners Johnny Smith and Daniel Willis, where they strive to serve interesting and delicious food in a relaxed environment, whilst continuing to champion British food. The restaurant is already critically acclaimed, with Time Out London saying "It's one of the restaurants that will define this year" and Tim Hayward at the Financial Times commenting: "The Clove Club will be an important institution". After 7 months of being open, The Clove Club was voted no87 on the san pellegrino worlds 50 best list, and Voted number 2 best restaurant in the UK in the National Restaurant Awards. Last week, The Clove Club was awarded a michelin star in the 2015 UK guide.