Seoul MICE Webzine | PARK HYATT SEOUL, MICHELIN-STAR CHEF VIVIANA VARESE TO PRESENT SOLO DINNER
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PARK HYATT SEOUL, MICHELIN-STAR CHEF VIVIANA VARESE TO PRESENT SOLO DINNER

PARK HYATT SEOUL, MICHELIN-STAR CHEF VIVIANA VARESE TO PRESENT SOLO DINNER

9 파크 하얏트 서울_코너스톤1SEOUL, SOUTH KOREA (May 16, 2016) -Park Hyatt Seoul’s authentic Italian restaurant, Cornerstone,will presentSolo Dinner by Michelin One-Star Chef, Viviana Varesewho is the owner-chef of the ‘Alice’restaurant in Italy, for two days on June 8 and 9, 2016.

Viviana Varese,who has been invited to the ‘Seoul Gourmet 2016’, is well-known as the top female chef in Italy. She specializes incontemporary Mediterranean cuisine. Influenced by her family who runa seafood restaurant, she has excellence experience in cooking fish and seafood. She enhancedher culinary skill that enabled her to become a creative and experimental chef by working under GualtieroMarchesi, who is considered to be the founder of modern Italian cuisine, and the Roca brothers, who own and operate a world-renowned restaurant for 30 years in Spain.

Famous for combining a variety of ingredients and emphasizing their natural characteristics, Viviana mostly presentshealthy and natural-ingredient focused food, especially in the Mediterranean style.

During the Solo Dinner, she will present five courses ofcontemporary Mediterranean seafood dishes. The menu will include a yellowtail ceviche, the dish that gave her a Michelin star, caesar salad, pasta with pureed cannellini bean, octopus and mussels, sweet and sour Korean beef tenderloin as a main dish and meringue with dark chocolate, espresso and Marsala wine. Matching wines from Italy will be paired for each course, and the dinner is priced at KRW 190,000 per person. (10% tax inclusive / no service charge applies).

Presents authentic Japanese cuisine inKappo-style at The Timber House

9 파크 하얏트 서울_더 팀버 하우스2

Park Hyatt Seoul’s Japanese restaurant and bar, The Timber House, presents a sophisticated Kappo-style dinner by Takuya Nezasa, Executive Chef of Shunbou, the Japanese restaurant of Grand Hyatt Tokyo, from June 10 to 17, 2016.

Unlike Kaiseki, which is a coursed meal that originated in Tokyo,Kappo-style dish is originated from Osaka, Japan. Chefs who present Kappo-style cuisine should be able to bring out the true flavors of ingredients by applying simple but delicate cooking techniques. For this promotion, Park Hyatt Seoul has invited Takuya Nezasa, Executive Chef of Shunbou, the Japanese restaurant of Grand Hyatt Tokyo.

Well-known as nature-oriented dishes, Kappo cuisine is similar to Kaiseki-style dining and public pub Izakaya-style dining. Kappo is renowned in Japan as a healthy dish, offering natural taste rather than strong flavors, and it mainly features fish and vegetables.

Chef Nezasa began cooking in 1978 at the famous restaurant in Japan, Nadaman, which has a 185-year history. In 2005, he was appointed as Executive Chef ofShunbou,Japanese restaurant of Grand Hyatt Tokyo. Chef Nezasa, who is renowned for presenting a sophisticated Kappo-style cuisine, will use the freshest and healthiest seasonal ingredients.

The 7-course Kappo-style dinner is available at The Timber House from 6:00pm to 10:00pm. The menu includes an appetizer of white asparagus, tofu and crab; a plate of assorted sliced raw fish; a main dish of grilled sea bass or lobster; fried abalone; beef tenderloin; a sea bream “tai-chazuke”; and green tea pudding for dessert. The price is KRW 150,000 per person (including tax). Reservations must be made in advance. (The Timber House at 02-2016-1290 / 1234)

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