Hangar-7

In his youth, Tim Raue was a member of a notorious Berlin gang. Today, the personable star chef is the driving force behind a kitchen troop producing an aromatic cuisine with distinctive Asian notes under his leadership. His creations combine Japanese product perfection with the multiplicity of aromas of Thailand and the Chinese philosophy of cooking. A cooking style that is creating a stir far beyond the Berlin city boundaries.

"Restaurant Tim Raue"

Rudi-Dutschke-Straße 26
10969 Berlin, Germany
Telephone: +49 302 5937930

E-mail: office@tim-raue.com
www.tim-raue.com

Ryan Clift considers himself not just a chef, but also an entertainer. Of course, not in the classical meaning of the word, but more so in the culinary sense. He conjures offbeat and playful, avant-garde menus in a molecular style onto the table in his trendy Tippling Club in Singapore. His motto: “Eating should be about pleasure, fun and about being surprised, but in a good way.” The countless awards are an almost inevitable consequence!

"Tippling Club"

8D Dempsey Rd
Singapore 249672, Republic of Singapore
Telephone: +65 6475 2217

E-mail: enquiries@tipplingclub.com
www.tipplingclub.com

Tanja Grandits seems delicate and fragile. But appearances can deceive: Grandits is a true heavyweight of the kitchen who surpasses herself in combining aromas, colours and textures. Everything harmonizes with everything else and she leaves nothing to chance, even in the colouring of her creations. The result is refined and brightly coloured recipes that wow critics and guests alike.

"Restaurant Stucki"

Bruderholzallee 42
4059 Basel, Switzerland

Email: info@stuckibasel.ch
www.stuckibasel.ch

Thanks to chef de cuisine Pino Lavarra gourmets are closer to heaven than to the sea in the world famous Palazzo Sasso hotel, 350 metres above the sea at Amalfi Coast. With a mix of traditional recipes from Campania and a modern international cuisine that the Italian chef got to know and love in his time working abroad, Rossellinis has, since 2001, picked up award after award, including the all-important two Michelin stars.

"PALAZZO SASSO", "Rossellinis"

Via San Giovanni del Toro 28
84010 Ravello, Amalfi Coast, Italy
Telephone: +39 089 818181

E-mail: info@palazzosasso.com
www.palazzosasso.com

Formally a student of literature, Patterson tells exciting stories with his creative dishes. Gourmets love him for his experimental and modern cooking style. He combines high-quality seasonal products from his region with the most advanced preparation and cooking techniques. This has also been recognised by the critics: The American chef can count two Michelin stars among his achievements.

"Coi"

373 Broadway
San Francisco, CA 94133, USA
Telephone: +1 415 3939000

E-mail: info@coirestaurant.com
www.coirestaurant.com

Pascal Barbot loves to leave things out. The 3 Michelin-starred chef does not just do without a menu and grand décor. He has also banned butter, cream and co., the favourites of French cuisine. Instead, Barbot goes for minimalism, for teasing the best out of his fresh, simple ingredients. With success: his imaginative recipes have won for L’Astrance 13th place on the S. Pellegrino World’s 50 Best Restaurants 2011 rankings.

"L’Astrance"

4 Rue Beethoven
75016 Paris, France
Telephone: +33 140 508440

Samphire, sea kale or white raspberries don’t mean anything to you? Then you should get to know Peter Gilmore’s cuisine. The Australian devotes himself to Nature Based Cuisine, a cuisine that is dedicated to rare and unusual ingredients. His style of playing with textures and aromas, applying the most modern kitchen technology and taking up influences from the Far East has catapulted his restaurant onto the list of S. Pellegrino World’s 50 Best Restaurants.

"Quay"

Overseas Passenger Terminal, The Rocks
Sydney 2000, Australia
Telephone: +61 2 92515600

E-mail: reservations@quay.com.au
www.quay.com.au

When 2-star chef Jacob Jan Boerma isn’t in the kitchen of his restaurant De Leest conjuring up remarkable meals he is travelling the world with his wife Kim in search of new, unusual ingredients and looking for culinary inspirations from foreign hearths. The result is a culinary art of the highest level and a cuisine that masterfully blends influences from Asia, Spain, Southern Europe and North America to form a cohesive whole.

"Restaurant De Leest"

Kerkweg 1
8171 VT Vaassen, Netherlands
Telephone: +31 578 571382

E-mail: info@restaurantdeleest.nl
www.restaurantdeleest.nl

“A restaurant is a place of joy,” says Ramon Freixa, chef and owner of the 2-star restaurant Ramon Freixa in Madrid. And not only for his guests. Without detours, the Catalan transfers his love of cooking and his sense of humour into his dishes, which invoke the traditional cuisine of his homeland, but at the same time, also create it anew. A passion that gets recognition and has won him accolades such as the Best Chef of Spain.

"Ramon Freixa Madrid"

C/ Claudio Coello, 67
28001 Madrid, Spain
Telefon: +34 91 7818262

E-mail: info@ramonfreixamadrid.com
www.ramonfreixamadrid.com