Upcoming Guest Chefs...
Guest Chefs at Restaurant Ikarus
The Italian chef brings his Mediterranean passion, depth of commitment and exceptional consistency to the table.
Paolo Casagrande says that loving his work is the best recipe and learning with the best keeps his love for creating charismatic cuisine burning. He draws his inspiration from many different sources, including the products he is working with, the climate, the season, travel, and the people around him.
His aim, he says, is to create emotions by using contrasts in products.
Carrer de Mallorca, 259
Success was a long time coming for 31-year-old Gilad Peled, but now that it’s here he’s wasted no time. With his dogged determination to follow his passion for food and his dedication to being the best in class, he now feels supremely comfortable after taking up the reins at Le Pressoir d’Argent Gordon Ramsay where his excitement is palpable and the Franco-British cuisine with Gilad’s Israeli influence features the best fresh and seasonal produce available.
Place de la Comédie
Nick Bril began working for three Michelin-starred chef Sergio Herman’s Oud Sluis restaurant and became "infected by the rock & roll virus“. This essentially means trying to be incredibly close to perfection and at the same time creating an easy-going, chilled ambience far removed from the stiff atmosphere that pervades many restaurants at this level. “The mixture of fine dining, artists and designers makes my job as an entrepreneur one of the most thrilling and challenging jobs imaginable.“
Though still in his early 30s, chef Mingoo Kang has already built up an impressive résumé beyond Korea. Kang’s cuisine reflects his sense of duty for bringing his international experience to the table.
“It’s hard to make Korean food exciting for Korean customers but they can discover new aspects of it through my approach to it. For non-Koreans I want to provide something special that would otherwise only be available in Korea.
757 Seolleung-ro, Nonhyeon 2(i)-dong,
Originally, Johannes King wanted to become a glassblower. Luckily that didn’t work out for him. Instead he started training as a chef and discovered his passion for a fine palate and pure flavours. Sustainability is the essence that teaches us to enjoy again. To consciously savour the best seasonal products which are only available for a short time. “As a consumer, you just have to get used to the fact that not everything is available all the time. So sustainability means doing without!”
Jari Vesivalo is the man behind the beautifully executed food at Olo in Helsinki. Famed for his talent for balance and a light touch, Vesivalo describes Olo’s gastronomy as simplistic and natural. In his words, “The less you’ve got on your plate, the more carefully it has to be prepared.” He has a strong passion for Finnish nature and its unique beauty which is artfully reflected in every dish on the restaurant’s menu. Every dish is part of a huge puzzle where all the pieces have to fall perfectly into place.