8th CULINARY SAFARI | 20th JULY, 2018
Travel the World through an exclusive tasting experience, transporting you from German cuisine with a modern and provocative twist, to Japanese contemporary culinary creations, and then finishing your journey with the sweetness of the finest Italian patisserie from the Campania region. A crossover between the foods of our World, where internationally recognized chefs create to deliver a unique experience for the delight of your palate.
The gourmet evening begins at 19:30 h with a Champagne reception at the terrace bar accompanied by live music. The guests then move on to the hotel garden where they are awaited by the nine hosts. The culinary journey through the hotel then begins. While passing by different locations of the hotel, such as the garden terrace, Aqua Restaurant or the main kitchens, the guests savor artful combinations created by the top chefs and delight themselves with the mixologists cocktails. Traditional Mallorcan winemakers will also be offering a selection of their finest wines as the evening draws in at the Culinary Safari.
The price per person comes to €209. To make your reservation for the 8º edition of the Culinary Safari send us an email following the link below or calling by phone to this number: +34-971-629-629
FEATURED CHEFS 2018
Chef Joachim Wissler
Restaurant Vendôme - Grandhotel Bensberg Castle
Joachim Wissler knows how to compose high-quality ingredients for gastronomic symphonies that are not easily forgotten. Born in 1963 and raised on a farm in the Swabian Alps, this passionate chef completed his training in the Hotel Traube Tonbach. His cooking style is provocative, modern and creative. He is considered one of the reference personalities of the so-called "New German School", whereby long-forgotten regional products and dishes are experiencing a comeback. In 2010 Joachim Wissler published his cookbook "JW". Chef Joachim Wissler will be cooking: langoustine with chanterelles, sweet potato, carrot and ginger geleé, almonds and tandoori cream.
Chef Paolo Casagrande
Restaurant Martín Berasategui de Lasarte in Barcelona
Since 2012 the Italian chef, Paolo Casagrande, has been cooking for Martín Berasategui at the Lasarte restaurant in Barcelona, which was awarded with its third Michelin star in 2017.
After completing his training as a chef and various stages in Italy, Paolo Casagrande perfected his skills in prestigious restaurants in Milan, London and Paris under the leadership of world-renowned chefs, such as Alain Solivérès.
Chef Paolo Casagrande will be cooking: Squid tartar with liquid egg yolk, onion consommé and kaffir lime.
Chef Markus Wonisch
St. Regis Mardavall Mallorca Resort
After school the Austrian, Markus Wonisch, completed his training as a chef and restaurant specialist. He owes his rich culinary experience to several professional stages. In 2002 he began working at the St. Regis Mardavall as Sous Chef, where he now adapts his ideas as Executive Chef. Indispensable for this are good groundwork and sauces with an intense taste. For this Austrian, the quality and freshness of regional products come first.
Chef Markus Wonisch will be cooking: Veal ravioli with parsnip foam, foie gras and summer truffle.
Chef Miguel Navarro
Es Fum Restaurant, St. Regis Mardavall Mallorca Resort
Miguel Navarro cooks at the one-star restaurant Es Fum at St. Regis Mardavall. The professional career of this Spaniard starts with internships in Martín Berasategui’s three-star restaurant in San Sebastián and also in El Celler de Can Rocain Gerona, acclaimed as best restaurant in the world. With short trips to Hong Kong and New York, he broadened his culinary horizons. This was followed by a long career at the Ritz-Carlton Abama in Tenerife (2 stars), the Aqua restaurant at the Ritz-Carlton in Wolfsburg with 3 Michelin stars and the Lasarte restaurant in Barcelona, also with 3 Michelin stars. Chef Miguel Navarro will be cooking: Sea bass fillet, capers and scallops tarama.
Chef Stéphanie Le Quellec
La Scène restaurant in the Parisian Prince de Galles Hotel
Stéphanie Le Quellec decided she wanted to be a chef at the age of 14. Shortly thereafter, she began her studies at the famous Albert de Mun Hotel School and felt fully in her element. It was the 3-star chef Philippe Legendre who offered her a great professional opportunity in the famous Hotel George V. Various stages followed until she was promoted to chef at the 2-star restaurant Domaine de Terre Blanche. Stéphanie Le Quellec believes in the integrity of the product and in strong flavours that taste like what they really are. Chef Stéphanie Le Quellec will be cooking: Organic Field Tomatoes
Patissier Francesco Genovese
The Ritz-Carlton, Vienna
As a child Francesco Genovese actually wanted to become a maths teacher. He then found his true happiness, not in mathematics, but in the perfect science of patisserie. Lovingly prepared desserts from his grandmothers and aunts inspired the Italian from the Campania region to pursue this career path. Great chefs have accompanied him, including star chef Federico Belluco. Patisserie is for him an ever-growing and evolutionary world. With his desserts he tries to give the guests of The Ritz-Carlton in Vienna the feeling of being at home. Patissier Francesco Genovese will be preparing: District cheesecake and Austrian Apricto Strudel
Chef Ken Takahashi
Prince Gallery Hotel, Tokyo
When Ken Takashi looks back at his gastronomic career, the Japanese chef likes to think specially of his mother's delicious dishes and the modern Japanese food style of his Master, who he has known for 23 years. Ken Takahashi does not find inspiration in cookery books, but from the crowds and the scenery of Tokyo. He is not especially impressed by traditional Japanese customs and recipes, but by contemporary Japanese cuisine that he creates. For him it is important that the balance is right and that his dishes look like little works of art. He advises young chefs to learn the basics well, because only this knowledge can lead to their own evolution and freedom.
Chef Ken Takahashi will be cooking: Oedo Soba Carpaccio
Chef Stanislav Polesskiy
The St. Regis Moscow Nikolskaya
Stanislav Polesskiy is chef at St. Regis Moscow Nikolskaya. As a baker, a butcher and a cook, he followed in the footsteps of his uncle Vladimir, who worked in various restaurants in Moscow. Stanislav Polesskiy loves to decorate dishes himself. Russian cuisine is his passion, but he is enthusiastic about Italian, French, Japanese and Southeast Asian dishes. He also likes to follow in the footsteps of Auguste Escoffier. His favourite dishes include crab, cooked in a wok and with crushed pepper. He likes to teach his employees autonomy and the importance of their own ideas.
Chef Stanislav Polesskiy will be cooking: Olivier Salad
RESERVE YOUR CULINARY EXPERIENCE AND A MARVELOUS STAY AT THE ST REGIS MARDAVALL
Complete your gastronomic evening with a stay in The St.Regis Mardavall. After the Culinary Safari, finish the journey in one of our exceptional rooms or suites.
VIII. Culinary Safari | July 20th 2018
VIII. Culinary Safari | July 20th 2018
Savor a complete St. Regis epicurean experience with this special night accommodation offer for two, for stays from July 19th to July 25th, including:
- Accommodation in a Junior Suite
- Breakfast Buffet
- Access to the Arabella Spa
- Exclusive access to VIII. Culinary Safari on July 20th
More information about the 8th Culinary Safari >
Rates as from: 1.170 EUR*
Terms & Conditions
© 2018 Marriott International, Inc.