Upcoming Guest Chefs...
Guest Chefs at Restaurant Ikarus
Chef Paolo Casagrande grew up in Northern Italy where he developed a passion for cooking from watching his mother and grandmother prepare traditional dishes for his large family using seasonal local ingredients.
In San Sebastian he met the renowned and influential chef Martín Berasategui who he sees as his mentor, professional father and sometimes big brother. With him he opened the acclaimed M.B. restaurant in the Ritz-Carlton, Abama in the Canary Islands.
After overseeing the opening of the luxury CastaDiva Resort on Lake Como in Italy, Casagrande rejoined Berasategui in 2012 and became the chef de cuisine at the Restaurant Lasarte in Barcelona which received its third Michelin star in 2017.
The Italian chef brings his Mediterranean passion, depth of commitment and exceptional consistency to the table, combining Berasategui’s signature dishes, which vary according to the seasons and reflect the aromas and flavours of the region, with his own innovative classics created specifically for the restaurant in Barcelona.
Paolo Casagrande says that loving his work is the best recipe and learning with the best keeps his passion for creating charismatic cuisine burning.
He enjoys demonstrating the capacity to assimilate new products and technical precision.
Casagrande draws his inspiration from many different sources, including the products he is working with, the climate, the season, travel, and the people around him.
He goes to the market each week to become inspired by the fresh, seasonal produce, and the feedback and reactions of his satisfied customers regularly boost his motivation. His aim, he says, is to createemotions by using contrasts in products. Experience the Italian passion of chef Casagrande when he brings a flavour of Spain to Restaurant Ikarus in Hangar-7 in January 2018.
ServusTV offers anyone wanting to watch the world’s best, most innovative chefs the ideal opportunity to do so. The documentary series “Culinary Heights at Ikarus“ shows the guest chefs up close and personal. See the challenges faced by the team at Restaurant Ikarus, and what Executive Chef Martin Klein discovered during his trips to the home countries of his guest chefs.