International Food and Beverage Forum - Hall of Fame Society Home
International Food and Beverage Forum - Hall of Fame Society Home
International Food and Beverage Forum - Hall of Fame Society Home

Restaurateur of the Year Award Honorees

2013 Restaurant of the Year

Max Burkhalter
Vice President
Culinary operations
Hyatt International EAM
Zürich

 

Max Burkhalter, a Swiss national, grew up with a passion for food and a determination to pursue a career as a Chef.
He started his career with an apprenticeship at the Royal Hotel Bellevue Kandersteg, whilst attending hotel school in Bönigen, Switzerland.

After a few stints in some of Switzerland’s finest hotel kitchens,
Max joined Hyatt Continental Montreux in May 1983 as a Chef de Cuisine and reached the position of Executive Sous Chef.

In 1987, Max made a move to the Far East, and worked in several of Hyatt International’s Far Eastern properties. His first position was as Senior Sous Chef at Grand Hyatt Singapore, followed by a move to Grand Hyatt Jakarta in the role of Executive Sous Chef. Max was appointed to his first Executive Chef position in 1992 for the opening of the Grand Hyatt Erawan Bangkok where he remained for five years, before returning to Grand Hyatt Jakarta as Executive Chef.

Max was the Executive Chef at the Grand Hyatt Hotels in Taipei, Istanbul and Dubai and was subsequently promoted to Regional Executive Chef and Executive Chef for Grand Hyatt Dubai in January 2005.

In May 2007 he moved to the Divisional Office in Zurich as Director of Culinary Development - Europe, Africa, Middle East and has held his current position as Vice President of Culinary Operations, since January 2011


2012 Restaurant of the Year

Sandro Fabris

Coming from a family of restaurateurs and hoteliers, my father and my uncle owned several renewed restaurant around Italy in Verona, Ferrara, Bologna and San Remo and a small hotel in Verona.

After the graduation, in 1980, hotel management school in Lausanne I started my career managing one of the family restaurant in San Remo. As often it happens, working with the family was not easy and I had too innovative ideas that were not acceptable for the traditional way of running a restaurant of the family. I left the family business to join CIGA hotels in January 1983 as F&B Manager at the Excelsior Hotel in Venice. In this position I was able to introduce new themed reception in the banqueting proposal of the hotel such as the very popular “Venetian Market Buffet”. This was a real revolution for the stiff and old fashioned CIGA of the time. In this position I was able to get a great experience in banqueting organization and sales up to over 2000 people.

In 1987 I went to Florence to assist Paolo Danieli, at the time GM of the Grand Hotel, for the reopening of the hotel after the full refurbishment and especially to reorganize the F&B department of the hotel.
In 1988 I accepted the position of Assistant Corporate F&B Director with Urs Von Allmen, at the t

me F&B Corporate Director and I was responsible of introducing the first installation of Micros in Italy at the Hotel Excelsior in Florence. At the same time I was also in charge of the training of 11 young F&B Assistant Managers organized by CIGA Training Centre in Stresa. Two of them become my assistant and we installed the Micros system in 11 hotels in the following 2 years.

In 1989 Urs Von Allmen left CIGA hotels and was replaced by Mario Bonafaccia. That was for me an extraordinary experience. Lead by Mario we totally reorganized the F&B operation of CIGA that only after two years from his arrival become profitable for the first time in the history of the company.

I worked with Mario during 4 years to different projects including the refurbishment of the kitchen of several hotels, the introduction of the Uniform system of account, the study of new concepts in several hotels and the implementation of periodical inspections to the F&B operation in all the CIGA properties.

I left CIGA to accept the position of Resident Manager at the hotel Cipriani (an Orient Express Hotel) in Venice in 1993 where I had the chance of working with one of the best hoteliers I ever met, Dr. Natale Rusconi. During the 3 years I was resident manager at the Cipriani I was in charge of the finalization of the project of refurbishment of the main kitchen of the hotel that is still fully functional today. This was the first kitchen in Italy without gas (we used therma electric component only). Quite a revolutionary solution in Italy at that time.

In 1995 I took over the position of General Manager of the Hotel Quinta do Lago (at the time belonging to Orient Express). As general manager I have been responsible for the full renovation of the hotel including the creation of a new very successful concept for the main restaurant (with a beautiful full view kitchen featuring a magnificent Bonnet Rotisserie) the Italian restaurant and the two bars.

I moved in Lisbon in 2001 as General Manager of the Lapa Palace (also belonging to Orient Express). We renovate and refreshed the Cipriani restaurant and the Pavillion (summer restaurant by the pool). The best achievement F&B wise was the bar refurbishment with an increase of the food sales of 500% in 3 years. A very popular afternoon tea was also introduced with a tea menu featuring over 50 different teas.

In February 2008 I accepted the position of General Manager of the Reid’s Palace in Madeira. He fully reengineered the F&B operation including the introduction of two new concepts in two of the five restaurants of the hotel.

In early 2010 Sandro accepted the position as Regional Managing Director, Africa for Orient Express Hotels & resorts. He is also the General Manager of the Mount Nelson Hotel, Cape Town and oversees The Westcliff, Johannesburg; Eagle Island Camp; Khwai River Lodge and Savute Elephant Camp

Since 1981 I’m member of the Chaine des Rotisseurs and of the Ordre mondial des gourmet degustateurs. I was part of the Portuguese management committee of the Chaine with the title of Conseiller Culinaire and since my arrival in Madeira I become Bailli de Madeira with the charge of creating the Chaine des Rotisseurs in Madeira.

Since 2002 I’m also member of the Accademia Italiana della Cucina.
I was already member of the Cordon Bleu de France, of the AIS (Italian sommeliers association) with whom I completed the sommelier training (back in 1980-82) and I’m honorary member of the Associazione Italiana Cuochi (Italian Chefs association).Joël Robuchon


2011 Restaurant of the Year

Joël Robuchon
Maitre Cuisinier de France

 


Joël Robuchon was awarded in 1976 « Meilleur Ouvrier de France », then in 1987  « Chef de l’année », then in 1990 « Cuisinier du siècle ». As of today, with 26 Michelin stars, he is the only chef to hold such a worldwide record.
 At his birth April 7th, 1945 in Poitiers, nothing compelled this bricklayer’s son to walk off with all those titles and rewards. Pupil at the Petit Séminaire de Mauléon-sur-Sèvres in les Deux-Sèvres, he once thought about entering the service of God but he finally found his way in the gastronomy by becoming at first an apprentice then a companion.
At the age of 29, he took over the commands of the kitchen of the Concorde Lafayette hotel and managed 90 cooks, serving several thousand meals per day. His professionalism, his rigor, his assurance, his creativity gave him a beautiful reputation. After a remarkable passage as an Executive Chef and as a Food and Beverage manager of the hotel Nikko where he gained two Michelin stars, he then opens his restaurant in December 1981: Jamin.
The first year he received his first Michelin star, the following year, the second one and the year after, the third. Three years, three Stars, a feat never seen before in gastronomy!
For over ten years, his restaurant achieved remarkable success. In 1994, he settled down Avenue Raymond Poincaré, in a restaurant bearing his name.
The « Joël Robuchon » restaurant was awarded « Best Restaurant in the World » in 1994 by the International Herald Tribune. A worldwide success was already taking place…
As promised, Joël Robuchon, 50 years old, announced his retirement, to focus on handing over his knowledge. Far from the pressure of the stars, he decided with his friend film director Guy Job, « to bring » la cuisine to the television making it more accessible and to demystify it.
For over 10 years, with the most famous « Bon Appétit Bien Sûr »  - TV show, Joël Robuchon proposed a daily rendez-vous, a real cuisine lesson, where he greets a fellow chef every week, presents simple and affordable recipes, tips and tricks, thus making it accessible to a broader public.
During all these years, Joel Robuchon travelled the world and regularly went to Japan to discover new products, skillfully passed on techniques by the chefs for decades and became passionate about the empire of the rising sun.
His Japanese experience and his discovery of tapas bars in Spain gave him the inspiration to offer a new dynamics to his vision of cooking. He elaborated a new original concept of restaurant to bring his 'cuisine' in front of the guests, a 'cuisine' of quality products offered in a spirit of conviviality.
The concept of « L’Atelier de Joël Robuchon » was born!
Joël Robuchon asked Pierre-Yves Rochon to design this luxurious place so as to put forward his chefs, his products and flavors. A restaurant where classic gold and white colors specific to many luxury French restaurants, were replaced by black and red.
As a conductor, Joël Robuchon calls upon his long-standing fellows; Eric Bouchenoire, Philippe Braun and Eric Lecerf to write the musical score of his 'cuisine', François Benot to create new pastries and Antoine Hernandez to create his wine list.
In 2003, the first « L’Atelier de Joël Robuchon » opened its doors in Paris, in the 7th arrondissement, and simultaneously in Tokyo thus disrupting the traditions of « La haute gastronomie ».
This place is unique, warm hearted, opened on the kitchens’ stoves, where customers immediately feel at ease, far away from classic restaurants. The first customers are delighted to discover this innovative concept, where gastronomy rhymes with conviviality. This opening makes an echo in the French and foreign press who greet the return of this great French chef.
The success of L’Atelier de Joël Robuchon in Paris encouraged Joël Robuchon to develop its concept on all continents: Las Vegas in 2005, New York, London and Hong Kong in 2006 and Taipei in 2009.
The same touch, the same know-how, the same use of products, but a cooking adapted according to the country and its culinary traditions where epicureans throughout the world meet in the same spirit of conviviality. The concept is appealing.
Joël Robuchon and his team get involved into each of the restaurants, going from London to New York, and from Hong Kong to Las Vegas…. Between two journeys, between two countries or two continents, he heads to his Parisian laboratory where he crafts, prepares tests and studies the future dishes to be offered to its customers worldwide.
Joël Robuchon and his team get involved into each of the restaurants, going from London to New York, and from Hong Kong to Las Vegas…. Between two journeys, between two countries or two continents, he heads to his Parisian laboratory where he crafts, prepares tests and studies the future dishes to be offered to its customers worldwide.
To answer the different demands from worldwide customers, Joël Robuchon besides his ateliers opened other establishments in luxurious environments always respecting this spirit of sublime simplicity; a 3 star gourmet restaurant in a « French-style » castle right in the heart of Tokyo, another 3 star restaurant situated in Macao at the top of a casino or in the model of a mansion, 3 star restaurant right in the heart of the casino of MGM, Las Vegas. Outside these tables of exception, we also count, the Restaurant of Joël Robuchon in Monaco (2 stars) and his Japanese restaurant Yoshi (1 star), without forgetting satellites, tearooms, pastry shops and the other dining outlets that declines the spirit of Joël Robuchon.

In each of his restaurants throughout the world, Joël Robuchon remains faithful to his principles which made him a guide of the French gastronomy; an exceptional choice of products and ease in execution thanks to his talent in choosing and training his team.


2010 Restaurant of the Year

Paul Hsu
Executive Director
Elite Concepts Hong Kong Ltd.

 

Paul Hsu founded Elite Concepts in 1991 to bring high-quality free-standing restaurants to Hong Kong. Over the years, the company has evolved into a dynamic enterprise which transforms visionary ideas into commercial successes not only in Hong Kong, but also Jakarta, Shanghai and Beijing.

Paul’s innovative and timely dining concepts turned quaint back alleys like Lan Kwai Fong and Knutsford Terrace into dining meccas in the 90s. After establishing la CITÉ and yè shanghai in Pacific Place, Elite Concepts started the Star Street transformation with cinecittà, which offered modern Roman cuisine in a Fellini setting; and 1/5, the ultra lounge that reinvented the city’s nightlife, now aptly rebranded as 1/5 nuevo.
Elite Concepts continues to forge new trends with 1949 the hidden city, in Beijing in 2008. An old factory and research facility retooled into a hip, industrial chic dining and entertainment city-within-a-city, to include restaurants, bars, gardens, event spaces, an art gallery, and a private members' club.

The latest addition is Nanhai No. 1, named after pioneering Chinese naval explorer Zheng He’s 15th century “treasure fleet”. Nanhai No. 1 combines contemporary Chinese cuisine with cutting edge interior design and panoramic view of the Victoria Harbour, and is destined to be Hong Kong’s newest destination restaurant.
Paul believes that every hospitality concept must show an understanding of local tastes and maintain a strong connection with the people and their culture. This connection, as much as the company’s celebrated culinary and service standards, is the secret to the company’s success. And so, Elite Concepts continues to define Asian hospitality.


2009 Restaurant of the Year
ANDREAS STALDER
Senior Vice President - Product and Brand Development
Hyatt International - Asia Pacific, Limited


Andreas Stalder, Senior Vice President of Product and Brand Development for Hyatt International Asia Pacific, has worked with the international hotel group for almost 30 years. During those three decades, he has assisted in the opening of over 40 Hyatt hotels and resorts operating in the Asia Pacific region today.

Stalder was born in Switzerland and after completing his Chef’s Apprenticeship, worked under the tutelage of the renowned Swiss Chef Erwin Stocker—a member of the Swiss Culinary National Team. In 1978, Stalder was recruited by New World Hotel in Hong Kong as Sous Chef of its fine dining room, before joining Hyatt in 1980, where he has remained to this day.

In his three decades with Hyatt, Stalder has worked his way from being Executive Sous Chef in Dubai to Executive Chef in Seoul to Area Executive Chef in Singapore to Director of F&B to Vice President F&B to his present role in Hong Kong. He has personally overseen the conceptualisation, creation, development and operation of over 120 Hyatt restaurants, most notably 100 Century Avenue at Park Hyatt Shanghai; Vue at Hyatt on the Bund in Shanghai; Made in China at Grand Hyatt Beijing; Mezza9 and Straits Kitchen at Grand Hyatt Singapore; and Keyakizaka and The Oak Door at Grand Hyatt Tokyo.

Today, as Senior Vice President - Product and Brand Development for Hyatt International-Asia Pacific, Stalder also overseas the creation of Hyatt’s spas, event spaces and guestrooms, as well as its F&B offerings.

Stalder’s noted achievements for Hyatt include the development of The Residence—a pioneering concept for meetings, conferences, weddings and events, where a series of interconnecting spaces within a hotel are designed to look and feel like a comfortable home. Launched at Grand Hyatt Taipei, the concept has since been rolled out to myriad Hyatt hotels and will feature in most forthcoming hotels in Asia Pacific as well as other parts of the world.  

He also conceived The Campus: an innovative events venue at Grand Hyatt Erawan Bangkok designed to evoke the nostalgia and romance of university life, and the world’s first truly dedicated MICE facility within a hotel.

Twenty years ago, Stalder introduced ‘a la minute’ cooking to Hyatt’s hotel buffets, where food is freshly prepared in show kitchens, in front of diners. The live cooking concept revolutionised buffet dining and is today a common feature in the industry.


 2008 Restaurant of the Year

WALTER WAGNER
EXECUTIVE GENERAL MANAGER
FOOD & BEVERAGE
CROWN LIMITED

As Executive General Manager, Food & Beverage at Crown, Walter is responsible for the Food & Beverage Division consisting of 48 outlets.  These include restaurants, bars and snack bars located on the gaming floor and retail area, as well as for the entertainment in the complex, The Palms theatre, 2 nightclubs, 1 retail shop as well as the banqueting department, which includes the prestigious Palladium at Crown and Studio 3.   The division employs a total of over 1700 full-time and part-time employees.

Joining Crown in January 1996 as Executive Chef, Walter was responsible for the day to day operation of the temporary Casino at Galleria and for the planning of the opening of the F&B in the new Crown Entertainment Complex.  This included the setting up of the entire kitchen operation, the co-ordination of the recruitment of all kitchen employees for the opening (including 460 chefs), developing the food concepts for over 20 restaurants and banqueting, and the purchasing of all operating equipment and chinaware required.  In 1997, Walter was promoted to the position of Director of Food & Beverage Operations at Crown and then to Executive General Manager, Food & Beverage in June 1998  and received additional responsibilities in 2007 with the inclusion  of the entertainment department.  

Walter began his culinary career at Hotel Reber au Lac in Locarno Switzerland in 1968 and gained experience as Commis de Cuisine and Chef de Partie in various five-star establishments throughout Switzerland, Iran and Turkey.  In 1977 Walter was promoted to Executive Chef at the Taif Intercontinental in Saudi Arabia followed by positions in Afghanistan and Port Vila.

From 1982 to 1986, Walter held the position of Regional Executive Chef for East Africa and Executive Chef at the Hotel Intercontinental in Nairobi, Kenya.  As Regional Executive Chef, Walter was also responsible for the co-ordination of the opening of Mount Kenya Safari Club in Nairobi and the Hotel Intercontinental Mombasa.

Following this, Walter was transferred to the 800 room Hotel Intercontinental in Frankfurt, Germany as Executive Chef.  During this period, the Rotisserie restaurant was recognised in the 1986-87 edition of the famous French Food Guide “Gault et Millau” and awarded one hat.

In 1988, Walter moved to Japan as the Executive Chef for the opening of the Hotel Tokyo Bay Hilton in Urayasu-Shi, Chiba.  This hotel consisted of 750 rooms and 12 Food & Beverage outlets, room service and large banqueting facilities.  Walter remained at Hotel Tokyo Bay Hilton until 1993 when he accepted the position of Executive Chef at the Hotel Hyatt Regency in Osaka.

As the Executive Chef for the Hotel Hyatt Regency, Walter was the opening chef responsible for setting up the entire kitchen operation, including the development of food concepts for all outlets and the preparation of a la carte menus for all outlets and banquets.

During his tenure in Osaka, Walter was appointed a Director of the All Japan Cooks Association in Osaka.  He also co-authored the cookbook “The Food of Japan”, published in the Periplus World Cookbook Series in August 1995.

Walter is a member of the following organisations:

  • President Bocuse d’Or Australia
  • Honorary Vice Chancelier Culinaire of the Victorian Chapter of the Chaine de Rotisseurs
  • Member of the Board of the Melbourne Food and Wine Festival
  • Member of the Academie Culinaire de France
  • Honorary Board member of the International Ice Sculpture Association in Tokyo

Walter is also a recipient of the following awards:

  • “Chevalier de l’Ordre du Merit Agricole, given by the French Ministry of Agriculture in recognition of his contribution to the development of the French Culinary Arts
  • Manager of the Year (Director Food & Beverage) awarded by the Australian Institute of Hospitality Management Inc in 1998.



2007 Restaurant of the Year

Patrick Willis

Born in the USA, Patrick received his initial introduction to hospitality in Frankfurt, Germany, during summer assignments while attending high school. He later obtained degrees from The American University in Paris, France, and Clark University in Worcester, Massachusetts.

During nearly three decades of exposure and research, Patrick has been responsible for hotels and restaurants on five continents.

As one of the youngest Corporate Food and Beverage Directors in America at the time of his appointment at Rosewood Hotels, he was instrumental in developing and promoting the American Food movements in California, the Pacific Rim, and the Southwestern regions of the United States.

At Turnberry Isle Resort and Country Club in Florida, he was an active participant in the New World Food Movement, which continues to enjoy a great reputation to date.

Other companies that Patrick has been associated with were Hotels of Distinction, Hyatt Hotels, The Rafael Group, Sun International, Regent International, and The Oberoi Group.

He has been credited by leading Chefs for his contributions to their careers and cookbooks they wrote.

His direct involvement in the planing, opening, overseeing, and in various management positions for more than 40 hotels and countless restaurants through out the world have taught Patrick to always pursue quality, simplicity as a guest experience, and listen closely to what Mr. And Ms. Customer have to say.

Some of his favorite assignments have been The Hotel Bel-Air in Los Angeles, The Mansion on Turtle Creek in Dallas, The Regent Hong Kong, The Regent New York (now named The Four Season New York), and Rajvilas in Jaipur.

As the Principal Partner of The Global Food and Beverage Network, his objective is to network hotel and restaurant professionals on call.

Patrick has been appointed C.O.O. of the newly created Marlon Abela Restaurant Corporation ( MARC ). His mandate is to establish a profitable organization of highly visible restaurants and other food-related businesses in the USA and in Europe that will emphasize outstanding food, extensive wine selections, great service, and wonderful environments.

He is a member of numerous food and beverage organizations, received recognition from The Kennedy Performing Arts Center for his contributions, and has written many articles for leading publications regarding international Food and Beverage issues.


2006 Restaurant of the Year

GUSTAV E. MAULER, Certified Master Chef

A native Austrian, Gustav E. Mauler is President and CEO of Gustav International Chartered, a restaurant, hospitality, management and consulting company specializing in multi, themed designs based in Las Vegas, Nevada, that operates three restaurants, Spiedini, Sazio, Gustav’s Cigar Bar and a full-service, culturally diverse Catering division.

Gustav Mauler joined the gaming industry in 1980 with the Golden Nugget in Atlantic City, New Jersey. In 1987, he moved to the Golden Nugget in Las Vegas, Nevada. During his tenure as Senior Vice President with Mirage Resorts, Mauler oversaw the development of a myriad of restaurants and lounges. He was responsible for planning and design of all food and beverage areas within Mirage Resorts. The culinary genius behind Mirage Resorts, Gustav’s skills and knowledge influenced the changes of the hospitality industry in Las Vegas, paving the way for independent restaurateurs and celebrity chefs to come to Las Vegas. Working with local authorities he recommended food standards now in effect for the county. He has mentored numerous aspiring chefs who have gone on to become executive chefs at some of Vegas’ top properties and restaurants.

Gustav is a graduate of the Innkeeper School in Vienna and received his certification as one of only fifty-four certified Master Chefs in the United States from the American Culinary Federation. In May 1993, he was presented with an Honorary Doctorate of Culinary Arts from Johnson and Wales University in Providence, Rhode Island. He is also a member of the Chaine de Rotisseirs Gourmet Society, The American Culinary Federation, and The Order of the Golden Togue. And in 1997, Mauler was named one of the NRN fifty-new players by Nation’s Restaurant News Magazine was recognized as Nevada’s Restaurateur of the Year in 1991, and presented with the 2000 Culinarian of The Year Award from the Food and Beverage Assn., who’s previous award recipients include Emeril Lagasse and Wolfgang Puck.

A highly sought after personality, Gustav makes appearances across the globe; performing cooking demonstrations or guest chefing on luxury cruise liners, at private estates, national food & wine events, educational & health institutions, major conventions and for charities. A flamboyant personality, Gustav is a favorite on TV talk shows and news segments. Whether in-studio or on-site at his restaurants, Gustav’s regular appearances have made him the most televised local celebrity chef of Las Vegas! KVVU-Fox-5 AM LIVE named Gustav their celebrity guest Chef, where he appeared at least twice monthly and he is booked regularly on KVBC TV-3.

The award-winning chef is also an international design consultant for commercial and residential kitchens and dining rooms, as well as delivery, storage and preparation areas. He has consulted and designed over one hundred facilities worldwide with seventy percent of those being here in Las Vegas: including kitchens in the Treasure Island, The Mirage, The Bellagio and The Aladdin. Gustav has designed a variety of facilities from intimate “show kitchens” that allow dining guests to observe the chefs cooking and to smell the aromas from the kitchen, to mass production kitchens that cater to convention groups and cafeteria style service.

Gustav has just signed an agreement with national homebuilder Pulte Homes to develop a line of upgrade kitchens for their Las Vegas market featuring the Gustav Mauler, CMC Seal of Approval and his is developing the Gustav Signature Certified Master Kitchens™ line. He is also reviewing several scripts for his own TV cooking show and cookbook. Gustav contributes regularly to local, regional and national publications and is a contributing writer for Finishing Touches Magazine, and formally the Food Editor for Las Vegas Magazine.

A community spirited business executive, Mauler and his staff regularly supports non-profit events and educational activities throughout Nevada. He was awarded the prestigious 2002 Las Vegas Chamber of Commerce Community Achievement Award in the category of Tourism and presented the 2002 Star Award from the Shade Tree Shelter


2005 Restaurant of the Year 

CAMELLIA PANJABI

Camellia Panjabi was born in Bombay, and studied economics at Cambridge University U.K..  She joined as a Management Trainee at Unilever London, and then as a member of the Tata Administrative service in Bombay.  Tata being the largest industrial conglomerate in India.

She was assigned by Tatas to be the first Sales and Marketing Manager of the Taj Mahal Hotel in Bombay in 1969 – when it was adding a new tower and doubling its capacity.

She was part of the team that set up 5 new restaurants at the Taj, which became legendary over time.

In a career with the Taj Group spanning 30 years, the Taj grew from one hotel with 240 room keys to one with 70 hotels and over 7,000 rooms by the year 2000.  Many of the hotels that the Taj opened virtually created the destinations they were in.  These included the Lake Palace- Udaipur, the Rambagh Palace-Jaipur, The Fort Aguada-Goa and so on.  It was the pioneering hotels in cities like Madras, Bangalore, Hyderabad, Lucknow and in Kerala that Camellia spearheaded the creation of regional Indian restaurants.

She is credited in India for introducing Szechwan and Thai cuisine to the sub-continent.  She persuaded the Taj to making its first Chinese restaurant in 1971 as a Szechwan one and brought in the Chefs and Managers for that.  From the 1980’s she set up in Taj hotels several Thai restaurants in Bangalore, Goa, Bombay and Cochin, accompanied by Thai herbal gardens because Thai herbs were not available in India.  India is now dominated by Szechwan cuisine among all Chinese cuisines and Thai has also naturally become popular.

She introduced the first Italian coffee shop in a hotel in India – called Trattoria at the Taj President in Bombay, which remains Bombay’s favourite Italian eatery.

She set up the Bombay Brasserie for the Taj Group in 1982, which continues to be a landmark Indian restaurant in London, because it changed the way Indian food was viewed till then.

In 2001, Camellia left the Taj and joined her family restaurant business in London.
She re-launched Chutney Mary, which was named the best Indian restaurant in London in 2004 at the Tio Pepe ITV Restaurant Awards.  In 2005, their restaurant Amaya was voted the Best Restaurant in London. 
She is currently working on the renovation of Veeraswamy in London, which is the world’s oldest surviving Indian restaurant, which will be 80 years old in 2006.

Camellia is author of a book on the “50 Great Curries of India”, which has sold over half a million copies world wide.


Michael Mina
Aqua
2004

Hans-Henrik Välimäki
Chef de Cuisine/Restaurateur
Chez Dominique
Helsinki, Finland
2003

Alfonso A. Contrisciani
CMC, AAC
2003 J&W Alumni Restaurateur of the Year Award

Gérard Vié
A L'Ensiegne Des Trois Marches - Trianon Palace
Versailles, France
2002

Alain Ducasse
Directeur Des Cuisines, Plaza Athénée - Paris, France
2001

François Delahaye
General Manager, Plaza Athénée - Paris, France
2001

Anton Mosimann OBE
President, Mosimann's, London, England
November 10, 2000

Otto Weibel
Director of Kitchen Operation
Raffles The Plaza Hotel &
The Swissôtel The Stamford
Singapore
1999

Bernard & Jean Coussau
Maître Cuisiniers et Propriétaires, Relais de la poste
Magescq, France
1998

Michael P. Berry
Vice President-Food Operations and Concept Development,
Walt Disney Co, Los Angeles, CA
United States
1997

Roland Burtsche
Executive Chef & Owner, Hotel Colombi,
Freiburg i. Breisgau, Germany
1996

 

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International Food and Beverage Forum - Hall of Fame Society
International Food and Beverage Forum - Hall of Fame Society
International Food and Beverage Forum - Hall of Fame Society
International Food and Beverage Forum - Hall of Fame Society
International Food and Beverage Forum - Hall of Fame Society
International Food and Beverage Forum - Hall of Fame Society
International Food and Beverage Forum - Hall of Fame Society
International Food and Beverage Forum - Hall of Fame Society

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