Ten Special Master Classes and Cooking Demonstration to be hosted throughout the Year, Utilizing Gaggenau’s State-of-the-Art Kitchen Appliances

Introducing A Dialogue with Gaggenau – Culinary Artisans Series 2022-2023

This year, A Dialogue with Gaggenau – Culinary Artisans Series 2022-2023 will be led by 10 renowned chefs from only MICHELIN-starred award-winning restaurants, including Adam Wong of 3 Michelin-starred fine Cantonese Forum restaurant, Eric Räty of 2 Michelin-starred Nordic-Japanese creative cuisine at Arbor, Maxime Gilbert of 2 Michelin-starred contemporary French restaurant, Ecriture, Wing Keung Wong of 1 Michelin-starred Cantonese Man Wah at Mandarin Oriental, Hong Kong, Agustin Ferrando Balbi, chef-owner of 1 Michelin-starred Ando, Ricardo Chaneton of 1 Michelin-starred contemporary European MONO, and Manav Tuli, chef at 1 Michelin-starred CHAAT at Rosewood Hong Kong. The star-studded roster of chefs will also include Liu Zhen of Ningbo cuisine specialist Yong Fu, Yip Kar-On of 1 Michelin-starred celebrity stomping ground Duddell’s, as well as Franckelie Laloum of 1 Michelin-starred French restaurant, Louise.

Each of the 10 chefs will host either an interactive cooking class or cooking demonstration for guests in attendance, which may be followed by a private dining experience.  The first demonstration will be hosted by Chef Agustin Ferrando Balbi of Ando on Tuesday, 26 September at the studio in Cubu, Causeway Bay sponsored by Boffi DePadova.

With such an outstanding lineup of chefs who will reveal the secrets behind some of the most popular restaurant dishes in Hong Kong, Gaggenau revolutionizes the home cooking experience for food lovers.

Showrooms where heritage meets innovation, KI Cubus, KI Sunning and KI Island South Galleria provide an unforgettable kitchen experience that spurs creativity and ignites passion. Equipped with state-of-the-art Gaggenau appliances, the space will be the perfect backdrop for cooking demonstrations and private dining experiences.

Special hands-on cooking master class sessions will be held at KI Island South Galleria in Wong Chuk Hang. At KI Island South Galleria, guests will be able to work at individual cooking stations that are perfect for groups of up to 10 guests.

For more information and to proceed with class bookings, please visit www.kih.com.hk/a-dialogue-with-gaggenau , the website will be available on from 7^th October 2022 onwards. All classes will be priced at HK$1,500 per guest.

INTRODUCING THE CHEFS FOR GAGGENAU CULINARY ARTISANS 2022 – 2023

AGUSTIN FERRANDO BALBI – EXECUTIVE CHEF & CO-OWNER, ANDO

Born into a Spanish and Italian family, Argentinian Chef Agustin Ferrando Balbi’s love for food started at his grandmother’s dining table. He honed his craft at 2 Michelin-starred Zurriola, 3 Michelin-starred Nihonryori Ryugin, and 2 Michelin-starred Cuisine[s] Michel Troisgros. In 2016, he helmed HAKU by Hideaki Matsuo in Hong Kong. Ando is his first solo restaurant venture, where modern tasting menus are a translation of Balbi’s own unorthodox journey onto the plate – one that nods at his ancestral roots while gazing at the land that shaped his craft. Andō was consecutively awarded one Michelin star in 2021 and 2022.

WING KEUNG WONG – CHINESE EXECUTIVE CHEF, MAN WAH

With over 30 years of experience, Wing Keung Wong leads 1 Michelin-starred Cantonese restaurant, Man Wah, as Chinese Executive Chef. Chef Wong first joined Man Wah as the Sous Chef in 2011 before taking the helm of Yee Tung Heen at The Excelsior, Hong Kong in 2013. Under his tenure there, Yee Tung Heen was highly praised by gourmands from around the world and gained its first Michelin star in the Michelin Guide Hong Kong & Macau 2018 edition

ADAM WONG – EXECUTIVE CHEF, FORUM RESTAURANT

Adam Wong is the executive chef of Forum Restaurant, a three Michelin star fine dining Cantonese restaurant located in Causeway Bay. Adam is the apprentice of the ‘King of Abalone’, Hong Kong’s most reputable Master Chef Yeung Koon-yat, with his signature Ah Yat Abalone. Wong joined our team in 1992 and has worked in the Chinese cuisine industry for more than 30 years.

ERIC RÄTY – EXECUTIVE CHEF, ARBOR

Hailing from the pristine natural environment of Finland, Eric Räty represents refined simplicity, purity of craft and vibrant innovation that matches perfectly with Arbor’s nature-rich concept. After four years at Chez Dominique, he joined 3 Michelin-starred Restaurant Aqua in Ritz Carlton Wolfsburg as Pastry Cook. He created and led pop-up restaurant Sandlådan, before becoming an understudy to Chef Gray Kunz at Café Gray Deluxe in The Upper House. Now as Chef de Cuisine at Arbor, Eric brings measured skills and tasteful creativity to Hong Kong’s dining scene.  He earned his first MICHELIN star in 2018, and the second star in 2019.

LIU ZHEN – EXECUTIVE CHEF, YONG FU

Zhen Liu graduated from the Chinese Culinary Professional College 28 years ago. He has apprenticed with the founder of Yongfu, Mr. Weng, for more than 20 years. The profound historical culture and rich fishery resources of his hometown Ningbo has provided him a unique understanding and deep love for Ningbo cuisine. Now helming Yong Fu Hong Kong, Zhen has earned the restaurant 1 Michelin star through his bold interpretations of local ingredients with Ningbo flavours.

RICARDO CHANETON – EXECUTIVE CHEF & CO-OWNER, MONO

A pentalingual native of Venezuela, Ricardo Chaneton grew up with a mixture of European and South American cooking throughout his childhood. His first foray into fine dining was at 3 Michelin-starred Quique Dacosta in Denia, which sparked his love for the art and saw to his next move to 3 Michelin-starred Mirazur, where he spent 7 years training under Mauro Colagreco. Ricardo then went on to become Executive Chef at Petrus, Island Shangri-La Hong Kong. At MONO, Chef Ricardo combines his modern French training at 3-Michelin-starred kitchens around the world with his personal nuances, introducing a single tasting menu centered on seasonal ingredients.

MANAV TULI – CHEF DE CUISINE, CHAAT

Chef Manav Tuli draws from a wealth of experience over the past 18 years in some of the finest kitchens of London and India to create a menu of bold, inspiring renditions of much-loved Indian favourites at 1 Michelin-starred CHAAT. His previous experiences include The Oberoi luxury hotel group in Rajasthan, Chutney Mary Chelsea in London, and Tamarind – the first Indian restaurant in London to be awarded 1 Michelin star.

MAXIME GILBERT – EXECUTIVE CHEF, ECRITURE

Maxime Gilbert grew up in France, where cuisine is culture. Following stages in France and Scotland including at 2 Michelin-Starred Christopher Coutanceau in La Rochelle, he joined the team at 3 Michelin-starred Meurice Paris, working his way up to sous chef. He then went on to work at 2 Michelin-starred La Reserve de Beaulieu in Cote D’Azur, La Grande Francaise by Yannick Alleno in Marrakesh, and helm STAY by Yannick Alleno in Beijing. Maxime was Chef de Cuisine at 2 Michelin-starred Amber at Landmark Mandarin Oriental, before opening ECRITURE with Le Comptoir, which promptly won 2 Michelin stars within the first year of opening.

YIP KAR ON – EXECUTIVE CHEF, DUDDELL’s

Yip Kar On brings over 27 years of experience in fine Cantonese and Michelin-starred kitchens throughout Hong Kong and Macau. His stints in world-class Chinese establishments include Fook Lam Moon in 1995, and Chinese restaurant outlets of Venetian Macau, Four Seasons Hong Kong, and Le Meridien Cyberport. In 2010, he was Head Chef of 1 Michelin-starred Guo Fu Lou, before continuing on to Wynn Palace Macau’s 1 Michelin-starred Wing Lei Palace. Now helming the kitchen of 1 Michelin-starred Duddell’s, Chef Yip will be showcasing refined Cantonese dishes rooted in traditional techniques, bringing his fresh signature approach to the new menu.

FRANCKELIE LALOUM – EXECUTIVE CHEF, LOUISE

With a culinary legacy spanning over two decades, chef Franckelie Laloum joins chef Julien Royer and Hong Kong’s JIA Group to bring 1 Michelin-starred Louise, a restaurant whose fresh approach to traditional French cuisine housed in a beautiful, heritage-listed location harmonizes fine dining with delicious homegrown French cooking. Taking on the role as Executive Chef, Laloum relocates from Tokyo, where he earned the renowned Ritz Carlton hotel’s Azure 45 with its first Michelin-star.

Introducing Gaggenau’s State of the Art Kitchen Equipment

To properly teach and demonstrate the necessary skills to take one’s culinary abilities to the next level, the instructing chefs will use key equipment such as the Combi-Steam Oven 400 series which is another revolutionary tool that is capable of steaming, cooking and grilling, and is also equipped with a sous-vide cooking function. Through numerous years of experimentation to ensure that the combi-steam oven is the best that it can be, the appliance includes ultra-precise finessing of temperature and five humidity levels. This allows for accurate temperature regulation in one-degree increments through the 50 to 95-degree range. In addition, the combi-steam oven is the world’s first that fully incorporates an integrated 24-hour water supply for domestic use.