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Chefs of the Great Hotels of the World Season 2

13 Episodes Food Culture, Travel, Lifestyle, Cooking Show

The second season of The Chefs of the Great Hotels of the World features another selection of the world’s best chefs working behind the scenes in the world’s best hotels, where we meet the chefs and learn the tools, tips and techniques used to create their fabulous dishes.

Featured are The Ciragan Palace Istanbul, The Hotel Baur Au Lac Zurich, The Cape Grace Hotel Cape Town, The Excelsior Hotel Rome, The Taj Exotica Resort Mauritius, The Ritz Hotel Madrid, The Hotel Windsor Melbourne, The Savoy Hotel Prague, The Expire Hotel and Country Club Brunei, The Hotel Bristol Warsaw, The peninsula Hong Kong, The Hotel Grande Bretagne Athens and the Raffles Hotel Singapore.


Istanbul - Cirigan Palace


Host Ron Brown meets Executive Chef Rudolf van Nunen at the Ciragan Palace Hotel in Istanbul, a former sultan’s palace, right on the banks of the Bosphorus River. An immaculate home too, to the Turkish Parliament, it was restored by the Kempinski Hotel Group in 1986 as a luxury hotel. Fine dining in the Tugra Restaurant features authentic Ottoman dynasty cuisine, and Chef Rudolf takes us on a tour of the largest and most spectacular of Istanbul’s spice markets.

Zurich - Hotel Baur Au Lac


The Hotel Baur Au Lac, as it’s name suggests, is nestled against the foreshore of Lake Zurich. The hotel boats both casual and fine dining and although located in Zurich in the German-speaking region of Switzerland, the cuisine is French-based, overseen by two Executive Chefs, Olivier Rais and Laurent Eperon. Host Ron Brown meets the chefs, tours the kitchen and visits an early morning street market, followed by the preparation of some exacting dishes and a glorious dessert.

Cape Town - Cape Grace Hotel


Executive Chef Phil Alcock at The Cape Grace Hotel (built on a wharf in Cape Town Harbour) was previously trained by leading British and French maestros Marco-Pierre White, the Roux Brothers and Raymond Blanc. His background in Michelin-starred restaurants has equipped him well. Host Ron Brown chats to Phil in kitchen, visits the hotel’s famous Whisky Bar, and takes in the sites of the V & A wharf, an outdoor market, the Stellenbosch wine region and stunning Table Mountain.

Rome - Excelsior Hotel


Rome, a startling blend of the ancient and the modern, boasts the Excelsior Hotel as one of it’s finest. There Executive Chef James Foglieni toils daily with his crew to create sumptuous Italian cuisine. Host Ron Brown takes in the preparation of James’ signature dishes and visits a famous local street market at Campo de Fiori, and some of Rome’s most popular sites, including the Parthenon, The Spanish Steps, The Colosseum, and the Trevi Fountain.

Mauritius - Taj Exotica Resort


Mauritius, the tiny nation in the Indian Ocean, is a sleepy volcanic island, a schizophrenic remnant of the colonial past and a must see destination for the jet set. At the Taj Exotica Resort, Executive Chef Ashfer Biju creates sumptuous dishes that use local produce, creole inspirations and Indian influences. After a visit to the local wet market, Ashfer and Host Ron Brown hop into making some curry, prawns, marlin and lobster in the kitchen, and visit a sugar cane factory and the Riviere Noir salt pans.

Madrid - Ritz Hotel


Spanish capital Madrid boasts bullfights, classic architecture, tapas and a night life the envy of Europe. Leading hotel The Ritz has revamped its traditional fare with the hire of Executive Chef Jorge Gonzales, a Basque. His blend of French, Spanish and Basque techniques makes The Ritz’s cuisine unique. Host Ron Brown visits the kitchen to see a fois gras entré served with date purée, Iberian ham with local fish Hake and a green capsicum sauce, and venison with mille feuille of pear and curdled milk. Then off to the tapas bars!

Melbourne - Windsor Hotel


The Windsor Hotel in the heart of Melbourne is a venerable “grande dame” property that enjoys a deep history and stunning Victorian era architecture. Famous for its Afternoon Teas, based on the fine English tradition of ‘high tea’, the Windsor is the leading dining room for Melburnians seeking the treat. Executive Pastry Chef Nigel Braithwaite, late of The Savoy London, has re-invented the tradition at the Windsor, and Host Ron Brown was given a sneak peek behind the scenes.

Prague - Savoy Hotel


The Savoy Hotel in Prague is located up the hill out of the town centre, across from the Prague Castle. There Executive Chef Josef Stangl has been serving guests Czech delicacies and traditional dishes since the hotel opened. Host Ron Brown headed to the kitchen with Chef Josef and observed the preparation of fennel, mushroom and cream soup, Czech goulash, roasted duck with red cabbage and dumplings and berry pancakes for dessert. Oh and had a look around the sites of Prague while he was there.

Brunei - Empire Hotel


Tiny nation Brunei Darussalam, perched on the tip of Borneo, has almost no land, a tiny population and a vast amount of oil and natural gas, making it an insanely wealthy country. That explains the luxurious Empire Hotel and Resort, a truly 6-star experience. German-born Executive Chef Thomas Walter shows Host Ron Brown around the property and the 18 kitchens at the resort, and prepares a range of dishes all based on exotic local ingredients. A must see hotel unlike any other you can imagine.

Warsaw - Hotel Bristol


Warsaw is home to the Hotel Bristol, Poland’s finest hotel, that dates from the late 19th century. French-born Executive Chef Vincent Astier prepared a selection of Polish dishes that proved to be a delight. First up, Piroghi with a crayfish and morel mushroom sauce, then Venison with latke potatoes served with a cranberry sauce using local vodka, followed by a stunning dessert of Cheesecake made with local peaches served with a blueberry sauce. Host Ron Brown also visits the site of the Warsaw ghetto, the Villa Nova Palace and the Chopin Monument set in a beautiful rose garden.

Hong Kong - The Peninsula


Grande-dame property The Peninsula Hotel, on Hong Kong island, has a deep history of superb food. The Felix Restaurant, designed by Philippe Starck, sits atop the hotel and is presided over by Executive Chef DeeAnn Tsurumaki. DeeAnn is a Japanese-American chef from Hawaii, where she mastered fusion dishes and their techniques. DeeAnn shows Host Ron Brown just how she puts those special Pacific Rim dishes together in the kitchen, including an Ahi (tuna) entree, an Indonesian style Crab meat and Mango salad with nori and a plum sauce, served in a roll, and steamed Hawaiian Moi fish served with bok choy.

Athens - Grande Bretagne


The Hotel Grande Bretagne sits on Syntagma Square in the heart of Athens, facing the palace. Here Executive Chef Martin Kirchgasser creates Greek cuisine based on local ingredients. Dishes Martin shares with viewers include Lamb Stifado and an Eggplant and Potato Moussaka, and for dessert a mille feuille baklava with saffron mousse. Upstairs another chef prepares Prawns Saganaki with 2 kinds of Ouzo and fetta cheese. Arriving at Easter, Host Ron Brown also visits an olive grove near Corinth on the Peloponnesian Peninsula, the Athens Meat Market, the Fish Markets and a fruit and nut merchant district.

Singapore - The Raffles


The Raffles Hotel Singapore is without doubt one of the world’s greatest hotels, with a well deserved reputation for dining and service excellence. Executive Chef Jean-Charles DuBois in the Raffles Grill, the main dining room, and Chef Yogesh Arora in the Tiffin Dining Room share with viewers the French and the Indian cuisine on offer at the Raffles. Host Ron Brown also has a deep dive into the Raffles other outlets and attractions, including the Long Bar, the Sarkies Suite and other celebrity suites, and the most extensive Gift Shop imaginable. Ron also visits the wet market with Chef Yogesh.

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