Lombard Odier Bank invites Italo-Argentinean Star Chef Paulo Airaudo to cook at a two day summit on sustainability, low-carbon pathways and zero waste philosophy, organised at The Ocean in Hong Kong.
October 27th & 28th
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Located in San Sebastián, the enterprising and resourceful Paolo Airaudo 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 Donostia-San Sebastián.
San Sebastian by night.
Airaudo announced his departure from La Bottega in Geneva, his last co-created project that accoladed him with a Michelin star soon after opening, now to start a new solo path in Spain. This new direction in his career involve events and collaborations of all kinds, as The Rethinking Dinner, whose organisers share in his philosophy and concern on the need of a global change.
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LOMBARD ODIER
By combining sustainability with its family business heritage, Lombard Odier – one of the largest private banks in Europe – has developed niche strategies in the area of Socially Responsible and Impact Investing – as well as longstanding philanthropic efforts and counsel for clients and will continue to advance the theme of doing well in wealth management circles by doing good.
With dramatic climate events entering our consciousness on a near daily basis in 2016 and better-than-expected progress arising from the COP21 Paris Agreement talks last December, they’ll in Hong Kong be focusing on the important issue of climate change as we gather clients and friends in Hong Kong on 27-28 October for a two-day event entitled Rethinking Impact.
This two days of intimate discussion between entrepreneurs, chefs and leading companies, will have Christiana Figueres – former Executive Secretary of The United Nations Framework Convention on Climate Change (UNFCCC) as the major speaker for both days.
The dinner will be served at The Ocean, where Paulo Airaudo cooks alongside Agustin Balbi – in collaboration presenting a high tantalising menu based on sustainability.
The Ocean in Hong Kong.
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DETAILS IN SHORT
Who: Paulo Airaudo and Agustín Balbi
When: October 27th 8 p.m
Where: The Ocean Restaurant, 28 Beach Road, Repulse Bay, Hong Kong
For press inquiries on Paulo Airaudo, please contact Kristian Brask Thomsen at:
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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.
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Hungry for more? Then have a look at the culinary fact sheet of Paulo Airaudo.
