05 : January : 2017 : BON VIVANT COMMUNICATIONS

—————————————

It is with great pleasure that we introduce Kamilla Seidler – the once-unlikely champion of Bolivian cuisine who has taken Latin America by storm and was recently announced as “Best Female Chef 2016” of the entire region by The World’s 50 Best Restaurant List.

Just as we instigated, created and managed the pioneering 2016 Diego Muñoz Exploration through 19 countries, in 2017 Bon Vivant Communications has been asked to create an equally exciting four month culinary expedition through various cuisines, continents and cultures around the world in collaboration with Chef Kamilla Seidler.

The Kamilla Seidler Expedition has already joined forces with exciting short term projects, food festivals and symposiums in Norway, Denmark, Austria, Spain, Russia, the Filipines and up in the Himalayas, and has its kick-off on April 3rd when Chef Seidler will be planting the first flag on the chilly North Sea shores of Scandinavia.

Kamilla Seidler is known in culinary circles for her great passion and social commitment, being part – with the lead of Noma co-founder and culinary entrepreneur Claus Meyer – of a worldwide acclaimed and luscious restaurant creation: Gustu, and a full-scholarship kitchen-school project called Manq´a that provides knowledge, jobs and hope to a generation of youth who would otherwise be facing a very challenging future.

Founded in 2013 by Claus Meyer in close partnership with IFU – Investment Fund for Developing Countries, Restaurant Gustu’s culinary direction has been run by Kamilla Seidler. There, she developed an innovative cooking style based on a deep respect for the local product and a tight relationship with hundreds of native producers.

With dishes like “palm heart with sun-dried alpaca and poached egg yolk” and “lama tartar with elderflower capers and bone marrow cream”, Kamilla Seidler has transposed the Nordic way of thinking food into Bolivian culture over the last five years, and through this has created a profound, unique and delicious culinary DNA.

Born in Copenhagen, known as “The Dane of the Andes” for her commitment with Bolivian native products, a chef that found creativity and became a culinary pivot of a new generation of chefs in the deep heart of South America.

Kamilla Seidler states:

“With this upcoming expedition my hope is to spread the word of how we in Bolivia fight challenges through deliciousness. How we empower a generation of cooks who we believe will encourage their communities and revive pride in their cuisine to the extent that it’ll become a national symbol. We’re not fully there yet but are on the right track, and it all began with Gustu. We do believe that we can change the world through food.”

—————————————

Kamilla Seidler exclusively offers her gastronomic excellence for lectures, food festivals, consultancy, private dining and exclusive dinner parties.

In case of interest or/and press, please contact Kristian Brask Thomsen at:

ambassador@bon-vivant.dk

—————————————

Bon Vivant Communication is a culinary embassy representing star chefs and restaurants, chateaux and high-end wineries as well as working close together with various luxury hotels, gourmets festivals and bespoke concierges services.

The diplomacy speaks to a strong network of 500 journalists, bloggers and writers, as well as 2000+ luxury diners around the globe.

—————————————

Hungry for more? Then view the Culinary Fact Sheet of Kamilla Seidler.

Executive Chef Owner Matt Lambert invites Italo-Argentinean Star Chef Paulo Airaudo of Amelia in San Sebastián for the sixth edition of the Guest Chef Series at Michelin-starred The Musket Room in New York City.

Monday, February 6th.

————————————————

The two chefs have previously cooked a delicious joined-menu together at Chef Airaudo former restaurant, the Michelin-accoladed La Bottega in Geneve. Please press this link for photos and situations from that great and fun-loving dinner.

In fact Chef Lambert’s dessert “Pigs Blood & Berries” reached the ten favourite recipes published on The Art of Plating in 2016. View the dish and recipe by following this link.

This is your chance to experience not only Lambert’s translation of the New Zealand cooking into the American surroundings, but to also see how he works with a kitchen defined by the Italo-Argentinean Airaudo, whose style is known to be experimental and earned him a Michelin star within just four months after opening his first restaurant.

Come taste!

————————————————

CHEF PROFILES

MATT LAMBERT

————————————————

Matt Lambert marries his New Zealand heritage with a modern, innovative culinary technique, practiced at The Musket Room where he is the Executive Chef and Co-owner. He has quickly become a rising star in the culinary metropolis, New York City.

Lambert’s cuisine draws inspiration from his Kiwi upbringing, now mixed with his experience of working in some of New York City’s best kitchens and passion for locally sourced produce. Under his leadership, The Musket Room received a highly coveted Michelin Star, just four months after opening.

Born and raised in Auckland, New Zealand, Lambert knew from a young age that he wanted to be a chef. After applying for his first job at age 11 (the chef told him to come back when he was of age), Matt first found himself in a kitchen at 14, washing dishes and getting to know the industry that became his life.

At 16, he was granted an apprenticeship with New Zealand restaurateur Garry Bates, an experience which led to his acceptance into the Culinary Program at Auckland University of Technology. In 1999, Lambert relocated to Wellington, New Zealand, where he worked in various restaurants whilst completing his degree at Whitireia Community Polytechnic.

————————————————

PAULO AIRAUDO

————————————————

Paulo Airaudo was born in Argentina to an Italian family, worked professionally across the globe, from Mexico to Peru, in various European countries, and of course also in his beloved Italy. In Europe, he has had the enviable fortune of working in the finest establishments of many capitals, displaying the passionate commitment and professionalism that made him stand out.

Enterprising and resourceful, Paolo loves to experiment with new directions in the kitchen which also is the main focus of his current venture, soon opening a personal signature restaurant in the luscious region of San Sebastián.

This non-stop traveling culinary nomad did not know until late that his fate rested in a kitchen; he studied graphic design before diving into culinary depths of the restaurants in his hometown.

Soon after, he started travelling through Europe and first landed in Spain: Arzak was his first contact with Spanish cuisine, followed by Blumenthal’s elaborated cooking at The Fat Duck outside London, England.

Co-founder of Michelin-accoladed La Bottega in Geneva that he left after two years in order to open the sum of all the culinary knowledge gathered through a decade’s work on three continents, at Amelia Restaurant in San Sebastián.

Opens March 2017.