Introducing the Gaggenau home chefs culinary series 2020 with 13 of Hong Kong’s renowned chefs and restaurants

Gaggenau Home Chefs Culinary Series 2020 will be led by 13 renowned chefs from award-winning restaurants such as Nathan Green of newly opened HENRY Grill at Rosewood Hong Kong (CNN World’s Best Restaurant Openings of 2020), Lung Li of 1-Michelin-starred Chinese restaurant and celebrity stomping ground Duddell’s, Maxime Gilbert of 2-Michelin-starred contemporary French Ecriture, Agustin Balbi of modern Japanese kaiseki HAKU, and Ricardo Chaneton (awarded Best Rising Star by SCMP Top Tables 2020) of new modern French concept, MONO. The star-studded roster of chefs will also include David Lai of Hong Kong foodie favourite bistro Neighbourhood (#19 Asia’s 50 Best Restaurants 2020), as well as Boonyapat Pariyasakul of 1-Michelin-starred fine Thai, Aaharn. 

Each of the 13 chefs will showcase two recipes on separate cooking demonstration videos. The first two video releases will begin with HENRY’s Nathan Green on  8th and 15th May.

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.

 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 GaggenauEB333, an oven with pyrolytic systems, 17 heating methods, a core temperature probe and the baking stone function. The most striking new design feature of the 90cm-wide oven is its door – a vast, single piece of 3mm-thick stainless steel, creating a powerfully sleek and sophisticated façade. The door also enlists new technology that provides soft opening and closing to enhance overall user experience.

The Combi-Steam Oven 400 series 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 incorporates integrated water supply, the world’s first fully automatic self-cleaning system.

Designed to quickly and conveniently seal meats and produce for sous-vide cooking, marinating and extended storage, the handle-less Vacuuming Drawer 400 series is a versatile and indispensable tool in the kitchen. Ingredients are ‘vacuumed’ with no loss of nutrients, vitamins and minerals. Through intuitive touch control technology, the drawer provides three levels of oxygen extraction and heat sealing, so vacuuming bags of varying thickness can be made airtight. Offering both classic and specialty cooking features, the innovative Vario Induction Cooktops 400 series helps expert and home chefs accomplish everything they need in the kitchen.