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The Ritz-Carlton 2nd Annual Asia-Pacific Food And Wine Festival At The Ritz-Carlton, Hong Kong

Hong Kong, May 7, 2013 – The Ritz-Carlton, Hong Kong will host The Ritz-Carlton Second Annual Asia-Pacific Food and Wine Festival from June 13 to 16, 2013, during which a collection of the world’s top chefs, celebrated chocolatier & pâtissier, the world’s best affineur and wineries will be featured. The four-day epicurean event with eight masters from China, Denmark, France, Italy and United Kingdom, together with The Ritz-Carlton, Hong Kong’s own talented chefs, will showcase the finest culinary craftsmanship through a series of events, from cooking classes and chef’s table to afternoon tea and an “All Star Brunch”.

“The Ritz-Carlton has long worked with many prominent culinary artisans,” says Pierre Perusset, General Manager of The Ritz Carlton, Hong Kong. “Their talent, discipline and artistry are great reflections of The Art of the Craft philosophy that has made us world-renowned. We are proud and honored to have this opportunity to present these masters who are at the highest level of excellence at The Ritz-Carlton, Hong Kong, the highest hotel in the world where we are all committed to crafting a gastronomic memory for our guests that will last a lifetime.”

Chef Enrico Cerea (from Da Vittorio, Italy)
Three-star Michelin chef Enrico Cerea is recognized as one of the finest Italian chefs from Italy. His legendary restaurant Da Vittorio was opened in 1966, in the heart of Bergamo. With his roots firmly placed in Italy, Cerea exhibits his unwavering respect for his heritage, and he combines imagination with expressive haute-cuisine, creating an exhilarating tapestry of flavors without betraying tradition.

Chef Mads Refslund (Denmark)
Co-founder of Noma,“The Best Restaurant in the World” and four-time winner of Denmark’s “Critics Choice/Dish of the Year”, Refslund is one among a group of the aspiring chefs who immersed themselves in the wonderful natural resources from all over the Nordic region and created the foundation of what has been one of the most vital gastronomic trends of the last five years – The New Nordic Cuisine. Refslund will reveal his cooking philosophy “Bonding Rawness” – sustaining ingredients’ natural flavors and allowing different flavors to mix- through his cooking class and special dinners created for the food and wine festival.

Chef Ivan Li (China)
Renowned for its exquisite culinary art, unique royal taste and rich cultural connotation, the legendary Family Li Imperial Cuisine takes its roots from the Qing Dynasty and enjoys a history spanning over a century. The man behind the cuisine, Li takes pride in using authentic cooking methods, recipes and ingredients adopted by the Imperial kitchen back in Empress Dowager Cixi’s time. With a guest list that include Bill Gates, Muhammed Ali and Bill Clinton, Li’s chef’s tables will give guests an impression of the elaborate cuisine that was once served in the Forbidden City.

Chef Anthony Genovese (Italy)
Genovese hails from the celebrated Il Pagliaccio, an intimate restaurant with only 28 seats in Rome, and is proud holder of two Michelin stars, the ultimate culinary accolade: the first star awarded in 2006 and second star in 2009. Having worked in France, Japan, Thailand and Malaysia and profoundly influenced by the different culinary cultures, Genovese is internationally renowned for his extraordinary technique in applying new forms, colors and flavors to his contemporary Italian cuisine. Genovese will demonstrate his skills in the “cooking class duet” with chef Pino Lavarra and the special dinners prepared for the event.

Chef Pino Lavarra (Italy)
The Ritz-Carlton, Hong Kong Resident Chef Pino Lavarra’s gastronomic talents have earned him numerous prestigious recognitions, including “One of the Best Chefs in the World” by the American Academy of Hospitality Sciences, as well as two Michelin star awards since 2004 for Rossellinis, the restaurant he led prior to helming Tosca. He is famed for his authentic Southern Italian cuisine which is created in innovative and contemporary ways. Lavarra will showcase his signature style together with Genovese in the “cooking class duet”.

Pastry Chef Franck Fresson (France)
Having honed his craft and won the coveted lifetime title of “Meilleurs Ouvriers de France” (MOF, Best Craftsmen of France), Fresson is regarded as one of the most esteemed contemporary pastry chefs in France. The contest, which is held every three years, recognizes the best artisans who have reached the level of perfection. Lovers of French confectioneries would travel from afar to Metz, the city in the northeast of France, just to savor the refined pastries and chocolate created by Fresson, also named one of the “Best Chocolatiers for 2011”. Famous for his sinful sweets made with layers of texture and flavor, Fresson will showcase his skill in his cooking class and decadent afternoon tea.

Pastry Chef Gianluca Fusto (Italy)
Named “Best Italian Pastry Chef 2012” at Milan’s Identita Golose International Congress, Fusto began his professional journey under the guidance of pastry maestro Aimo Morni who taught him the magic of ingredients. Deeply in love with cocoa, his fetish ingredient, Fusto later went to the school Ecole du Grand Chocolat Valrhona in France where he worked alongside chemists, physicians and food engineers to discover the nature of taste. Having his desserts viewed as the latest experiments of contemporary art, Fusto will share his passion in the delightful five-course chocoholic tasting menu.

Affineur Francois Bourgon (France)
Another winner of MOF, Bourgon’s cheeses are constantly seen on Michelin-starred tables around the world. He is always in search of exciting new cheeses from around France to age them in his underground cellars. The cheese feast and market on level 118 of the hotel will be an eye-opener of the fabulous world of 118 types of cheeses and condiments presented by Bourgon, one of the best craftsmen of France.

Master of Wine Ned Goodwin (United Kingdom)
London-born Ned Goodwin is an expert and natural explorer of wines. This instinct is combined with a depth of knowledge gleaned through his experience in restaurant work, consultancy, show judging and print media. The first Japanese speaking Master of Wine, Goodwin had his own Japanese television show about wine “Vintage” (2000), and appeared as guest-lecturer at one of the most prestigious universities in Japan, Keio. Joined by Goodwin, Guests will sample some of the library vintages and current releases from Querciabella, one of the most famous wine estates in Tuscany, followed by dinner prepared by two-star Michelin chef Anthony Genovese.

Guests looking to savor the specialties of all these maters from around the world should not miss the “All Star Brunch” on June 16.

For detailed Culinary Programmes, please refer to the Appendix.

For more information and reservations, please contact Restaurant Reservations at (852) 2263 2270 or via email restaurantreservation.hk@ritzcarlton.com.



Appendix – Culinary Programmes

Chef Enrico Cerea (from Da Vittorio)
Date: June 13-14, 6 p.m.
Event: Dinner
Venue: Tosca
Price: HK$2,300 per guest
HK$3,100 per guest with wine pairing

Chef Mads Refslund
Date: June 13, 3:30 p.m.
Event: Cooking class followed by Aperitif at Ozone and dinner
Venue: The Chef’s Table (maximum of 10 guests)
Price: HK$3,980 per guest with Boërl & Kroff Champagne pairing

Date: June 14-15, 7 p.m.
Event: Dinner
Venue: The Chef’s Table (A table of 10 per night)
Price: HK$29,800 per table with Boërl & Kroff Champagne pairing

Date: June 16, 7 p.m.
Event: Closing Finale Dinner
Venue: The Ritz-Carlton Suite (A table of 10)
Price: HK$248,000 per table with Romanee Conti pairing

Chef Ivan Li
Date: June 14-15, 6:30 p.m.
Event: Dinner
Venue: Tin Lung Heen (A table of 10 per night)
Price: HK$23,800 per table
HK$163,800 per table with Chateau Margaux wine pairing

Chef Anthony Genovese and Pino Lavarra
Date: June 14, 3:30 p.m.
Event: Cooking class duet by “4-star” Michelin chefs and dinner by Anthony Genovese at Tosca
Venue: The Chef’s Table (maximum of 10 guests) / Tosca
Price: HK$2,980 per guest
HK$3,880 per guest with wine pairing

Date: June 15-16, 6 p.m.
Event: Dinner by Chef Anthony Genovese
Venue: Tosca
Price: HK$1,980 per guest
HK$2,980 per guest with wine pairing

Pastry Chef Franck Fresson
Date: June 13-15, 3 p.m.-6 p.m.
Event: Afternoon Tea
Venue: The Lounge and Bar
Price: HK$398 per guest

Date: June 14-15, 12:30 p.m.
Event: Cooking Class (maximum of 10 guests) & afternoon tea
Venue: The Chef’s Table / The Lounge and Bar
Price: HK$1,380 per guest

Pastry Chef Gianluca Fusto
Date: June 13-16, 8 p.m.-10 p.m.
Event: 5-course Chocoholic Tasting Menu
Venue: The Lounge and Bar
Price: HK$298 per guest
HK$498 per guest with dessert wine pairing

Affineur Francois Bourgon
Date: June 15, 11 a.m.-2 p.m.
Event: 118 Cheese Fiesta & Market
Venue: Ozone
Price: HK$588 per adult for Cheese Fiesta with free flow of wine
HK$388 per child for Cheese Fiesta with free flow of juice and soft drinks
Free walk-in Cheese Market from 2 p.m.-4 p.m.

Master of Wine Ned Goodwin
Date: June 14, 4:30 p.m.
Event: Wine appreciation followed by dinner by Chef Enrico Cerea (maximum of 10 guests) Venue: Tosca
Price: HK$2,980 per guest with wine pairing

All Star Brunch
Date: June 16, 12 noon-3 p.m.
Event: All Star Brunch
Venue: 102/F
Price: HK$880 per adult
HK$2,880 per adult with free flow of Louis Roederer Cristal Champagne
HK$480 per child with free flow of juice and soft drinks

* All prices are subject to a 10% service charge.

For more information and reservations, please contact Restaurant Reservations at (852) 2263 2270 or via email restaurantreservation.hk@ritzcarlton.com.


For media inquiries, please contact:

Vivian Li
Director of Public Relations
The Ritz-Carlton, Hong Kong 
International Commerce Centre
1 Austin Road West
Kowloon
Hong Kong 
Phone :+852 2263 2080
Fax: +852 2263 2094
vivian.hy.li@ritzcarlton.com