From vegetable chopper to visionary

Australia, the continent of unlimited culinary possibilities: Brent Savage started out his career cutting vegetables at a guesthouse in the Blue Mountains.

Today he runs one of the best restaurants in Sydney, the Bentley, and sets the tone for the rest of the industry with his unusual creations. Savage’s dishes are innovative. He combines and complements the entire range of flavours and preserves the intense flavour of every single ingredient. As a chef, he applies modern techniques and maintains an ultra-modern style. He is willing to explore unfamiliar paths in order to achieve his goal – great flavour. “I belong to a generation which has a more relaxed attitude to fine dining,” says Savage, emphasising his reputation as a visionary in international haute cuisine.

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ServusTV: Culinary Heights at Ikarus on ServusTV

Each month at Salzburg’s two Michelin-starred Restaurant Ikarus, a different top international chef creates the menu. For this globally unique concept, Hangar-7 executive chef Martin Klein visits the cream of the crop, takes a look behind the scenes of haute cuisine, and is let in on some exciting culinary secrets. “Culinary Heights at Ikarus” offers a unique glimpse into the world of high-end cuisine and provides an interesting portrait of each guest chef, their culinary philosophy, and the food culture of their country.

Sat 07.12.17:10Culinary Heights at Ikarus - with Thitid Tassanakajohn