• April 21 2016

Taste of Future

The 9 talented young chefs set to cook up a storm at Sani Gourmet have been announced

Nine young chefs and up-and-coming cooks, whose talents are expected to shine in the culinary world, are preparing to take the spotlight at this year’s Sani Gourmet Festival in Greece, taking place from 20th to 24th May 2016.

Renowned for their high culinary standards, the cosmopolitan restaurants at luxury five-star Sani Resort will host the nine gifted chefs from Greece and Western Europe for the 11th edition of the annual internationally renowned gastronomic celebration. 
Sani Resort is delighted to support emerging new talent, while creating unforgettable culinary experiences with top service in an enchanting Mediterranean setting. Guests will enjoy the exceptional menus created by these rising stars at Sani’s flagship Water Restaurant, overlooking the stunning marina from Katsu, in ultimate luxury at Byblos and from the newly opened restaurant Asian

This year, foodies can look forward to sampling the culinary creations of the following chefs at Sani Gourmet 2016

Yorick Tièche developed his passion for food as a child, growing up surrounded by the tempting smells of his neighbourhood bakeries. He has carved out an exceptional career, opening numerous restaurants and publishing several books. This year, Yorick won his first Michelin star and received the Best Chef of Tomorrow prize at the Gault & Millau 2016 awards. In 2014, he won the title of Maître at Bistrot Terrasse, the restaurant of Hotel Juanain Antibes. 


Mauricio Giovanini was born in Cordoba, Argentina, where he studied at the School of Gastronomy. He moved to Spain in 2002 and opened the restaurant Messina in Malaga in 2003. This year, Mauricio won his first Michelin star, following a number of accolades, including the Best Restaurant in Malaga Prize, awarded by the Royal Gastronomic Association of Malaga, which also awarded Mauricio the Best Chef prize. 


Klemens Schraml has cooked throughout Europe, collaborating with some of the biggest names in the industry. During the past six years, Klemens has specialised in Alpine cuisine, combining locality, ecology and intelligent use of ingredients in an ingenious culinary game. At Sani Gourmet, he will create a menu that bridges Alpine cuisine with the flavours of the sea.


Oliver Piras & Alessandra Del Favero. Alessandra and Oliver crossed paths during a brief collaboration with Da Vittorio in Brusaporto and create cuisine inspired by their region, rhythmic, bold and full of juxtapositions. Inspired by his North European influences, Piras highlights ingredients, harmoniously combining the two 'stars' of his show, the acidic and the bitter. He was awarded two 'Forks' by the Italian restaurant guide Gambero Rosso 2016, one Michelin star, as well as the title of Up-and-Coming Chef by Luigi Cremona.


Jan Hoffmann is just 33 years old and won his first Michelin star last year, at the Seven Swans restaurant in Frankfurt, where he has worked as Head Chef since 2014. Despite his young age Jan has experience collaborating with three-time Michelin star winner Juan Amador and Christian Jürgens, described one of the best chefs in the world. Jan is renowned for the rich use of herbs and his style is characterised by ingenuity and freshness, while his dishes stand out in terms of visuals and flavour.


Stephen Toman is owner and head chef of 'OX' restaurant in Belfast, which won a Michelin star in 2016 and was voted as  the Hottest restaurant to visit in Western Europe by World’s 50 Best Restaurants. Hailing from Belfast, Stephen spent many years travelling to America and Paris, where he gained experience at top-class kitchens. He focuses on seasonal products.


Alexandros Tsiotinis is chef and owner of the restaurant CTC on Dioharous Street, which this year was awarded with the Golden Chef's Hat award. In 2015, Alexandros was the San Pellegrino Young Chef 2015 finalist for the Mediterranean Countries region. A lover of haute cuisine, Alexandros cooks without limits, creating dishes that combine exotic and Greek products, and his creations are characterised by colours, aromas and flavours from around the globe.


Sotiris Kontizas did not set out to conquer the field of gastronomy but after various stints in the corporate world he found his way to the kitchen under the mentorship of Christoforos Peskias. After a two years as Chef de Partie at Nobu Matsuhisa Athens Sotiris returned to the side of Christoforos, working as Chef de Cuisine at P-BOX before becoming Head Chef at Nolan in Athens. At the helm for the first time, he created a menu based on local products and the creative bridging of the flavours of the Far East with traditional Greek dishes.


Leading the way in culinary innovation, Sani Resort boasts four boutique hotels, a lively marina and 20 top tier restaurants, ranging from intimate stylish chic, to traditional tavernas and ouzeries. This year, treat yourself to a lavish multi-course meals at this stunning five-star, where top service, world-class cuisine and beautiful surroundings are guaranteed. Sani Gourmet is dedicated to pleasing foodies and non-foodies alike, inviting them to enjoy gourmet dishes prepared by some of the world’s best up-and-coming chefs in an enchanting Mediterranean setting. 

 

Visit Sani Gourmet website: www.sanigourmet.gr