Restaurants

The world’s smallest chef just opened a restaurant in Edmonton

27 March 2025 No Comments

“Le Petit Chef,” a globally renowned and uniquely interactive culinary experience, has arrived in Edmonton and is sure to make gourmet hearts beat faster. At the JW Marriott Edmonton ICE District, visitors can expect a truly inspired and elevated culinary display combined with engaging 3D cinema.

Every guest can look forward to their own private show right on their plate! Between each of the five courses, the table magically transforms into a screen, where the little chef takes you on an entertaining culinary journey as he attempts to prepare culinary masterpieces right before your eyes—though they almost always end in disaster. Luckily, the talented culinary team at the JW Marriott Edmonton ICE District is always ready to lend a hand to the virtual star!

Choose your menu

There are four curated menus to choose from: Le Grand Chef, Le Petit Classic, Le Petit Vegetarian and Le Petit Chef Junior. The most popular is Le Grand Chef, which includes such dishes as burrata with grilled heirloom tomatoes, radish, blistered asparagus, crostini, white balsamic glaze, rocket leaves, and microgreens; Bouillabaisse with seasonal crustaceans, root vegetables, rustic tomato saffron broth, fresh dill, and sauce rouille. This is followed by broiled lobster Thermidor with lobster ravioli, braised fennel, and caviar sauce.

The main course features a charcoal-spiced Alberta AAA beef fillet with charred wild broccoli, maple-glazed carrots, three-cheese gratin potatoes, shallots, and thyme jus. Finally, a warm lava cake with vanilla bean ice cream, fresh berries, and brandy snap shards completes the menu. The careful selection of ingredients, as well as the offer of a vegetarian and a junior menu variant, caters to every taste and allows both young and old to enjoy an unforgettable culinary journey.

Dinner and a show

Behind the elaborate animations lies the Belgian artist collective “Skullmapping”, founded in 2010 by Filip Sterckx and Antoon Verbeeck. Using 3D mapping technology and profound artistic know-how, the 58 mm small chef was brought to life in 2015.

“At JW Marriott Edmonton ICE District, we are deeply committed to creating legendary and unique experiences that resonate with our guests,” said Jeff Scheelar, General Manager. “Hosting ‘Le Petit Chef’ is an incredible example of how we continue to blend world-class hospitality with immersive entertainment, ensuring that every visit is not just a meal, but a memorable journey.”

The play times for “Le Petit Chef” vary by week but are usually from Thursday to Sunday at 5:00 p.m. and 8:15 p.m. Additionally, there is an opportunity for private bookings for larger groups, making it an ideal choice for special events and celebrations.

All further information on the reservation and booking, as well as prices and the menu, can be found at lepetitchef.com/edmonton.

Nobu Hospitality brings iconic brand to the Netherlands with Nobu Restaurant Amsterdam

6 March 2025 No Comments

Nobu Hospitality, the global luxury lifestyle and iconic hotel, dining, and residence brand, is making its debut in the Netherlands with the Nobu Restaurant Amsterdam and the Nobu Residences Park Meadows Amsterdam.

Developed in partnership with Dutch real estate firm Breevast, this exclusive project will bring Nobu’s signature style to the heart of Amsterdam’s most coveted neighborhood, Oud-Zuid.

The Nobu Residences Park Meadows Amsterdam will feature branded residences, combining the prestige of ownership with elevated services of a luxury hospitality experience. Offering both private residences for purchase and serviced luxury residences available for extended stays, this exceptional development caters to those seeking a seamless blend of residential comfort with Nobu’s renowned hospitality.

Stepping into the spotlight as only a legendary culinary brand can, the Nobu Restaurant Amsterdam will set a new standard for destination dining at the Nobu Residences, with the serene Beatrixpark as its backdrop. The Nobu restaurant and lounge bar will serve as a vibrant gathering place, welcoming both the local community and international travelers to experience its signature blend of innovation and tradition.

Just moments from the world-famous museums, luxury boutiques and the financial Zuidas district, residents will enjoy a refined living experience designed with Nobu’s signature Japanese minimalism. Residents will have exclusive access to a Nobu restaurant, in-residence dining, state-of-the-art wellness center, and a dedicated experience team for unparalleled access to the city.

Cathay Pacific partners with upscale Chinese restaurant Mott 32

4 February 2025

Cathay Pacific has partnered with Mott 32, one of the world’s most awarded Chinese restaurant brands, to bring customers an elevated dining experience at The Pier, First class lounge at Hong Kong International Airport.

The thoughtfully-crafted tasting menus have been introduced on rotation from Jan. 21 alongside The Pier, First’s monthly a-la-carte menus, featuring Mott 32’s iconic dishes reimagined for the lounge setting. Embracing seasonality, variation and a sense of balance, the dishes offer a sophisticated taste of contemporary Chinese cuisine that honours the rich culinary heritage of the airline’s home city, Hong Kong.

 “As a world-renowned fine-dining establishment, Mott 32 is deservedly celebrated for its innovative approach and dedication to true Chinese flavours,” said
Cathay’s general manager of customer experience and design Vivian Lo. “This deeply resonates with our commitment to pursuing quality and service excellence at Cathay, and offering our customers a truly memorable dining experience by partnering with premium, award-winning brands that share our values.  

“This collaboration also reflects our shared roots in Hong Kong and our passion for delivering a culinary experience that not only delights the palate, but also enriches our customers’ journeys even before they set off for their next destinations. Our home city’s rich heritage and culinary vibrancy are front and centre in the dishes and drinks we serve, highlighting the diverse flavours and traditions that make Hong Kong unique.”

Mott 32 co-founder Malcolm Wood said: “We are thrilled to partner with Cathay Pacific, an icon of Hong Kong, to bring Mott 32’s authentic Chinese cuisine to The Pier, First class lounge. With nine locations globally and nine more in development, Mott 32 has always strived to celebrate Hong Kong’s rich culinary heritage on the world stage. This collaboration is a testament to our shared commitment to showcasing the vibrant flavours and traditions of our home city. Together, Mott 32 and Cathay Pacific are proud to share the essence of Hong Kong with travellers from across the globe, elevating their journey with an unforgettable taste of its culture and cuisine.”  

Mott 32 co-founder Xuan Mu added: “For this partnership, we’ve carefully crafted a menu that reflects the essence of Mott 32 while tailoring it specifically for Cathay Pacific’s discerning guests. Featuring signature favourites like our crispy crab meat puff and Sichuan-style dumplings, alongside new creations inspired by Hong Kong’s culinary diversity, each dish has been reimagined to suit the elegant lounge setting. We focused on delivering an authentic yet innovative experience that embodies the harmony of traditional techniques and contemporary flavours — just as Mott 32 has always done.”

 

Oceania Cruises brings signature French restaurant aboard new ship, Allura

21 January 2025

Oceania Cruises is bringing its signature French restaurant, Jacques, on board its newest ship, Allura, which launches in mid-July.

Named after renowned chef Jacques Pépin, the founding father of Oceania Cruises’ culinary philosophy and the line’s first-ever Executive Culinary Director, this sophisticated restaurant is already a crowd favourite with Oceania Cruises guests sailing on Marina and Riviera.

In addition, Jacques will make its debut aboard Vista, Allura’s sister ship, in October 2025, joining the Polo Grill steakhouse, Italian restaurant Toscana, and pan-Asian Red Ginger on all four of the line’s 1,200+ guest ships.

Frank A. Del Rio, President of Oceania Cruises, said: “Jacques is our culinary patriarch, having been a member of the culinary team since day one. His creativity and expertise form the very heart of our philosophy, The Finest Cuisine at Sea, which drives everything we do. Bringing this fabulous restaurant to Allura as she launches this summer, and to Vista later in the year, means the world to me, and the entire Oceania Cruises family.”

Oceania Cruises’ two Executive Culinary Directors and Master Chefs of France, Alexis Quaretti and Eric Barale, will be working with Chef Pépin to bring new flavors to the menu, as well as honing the well-loved dishes that have been on the menu since Jacques was first introduced to the fleet when Marina was launched.

Chef Pépin commented: “I am so excited to be writing the next chapter of Jacques with my friends and colleagues, Chefs Alexis Quaretti and Eric Barale. This is the perfect opportunity to experiment with some delicious new dishes and to explore unique ways to serve some of the classics that our guests have come to know and love. We have lots of exciting plans for this latest iteration of Jacques. I cannot wait to share them.”

Chef Quaretti added: “It is wonderful to bring Jacques to our two newest ships, and I am thrilled to be working alongside the man himself to create this latest version of our signature French restaurant. When considering this new generation of Jacques, it was very important for me to introduce recipes from personal childhood memories and to share my vision of French family food as well as honoring the classic French bistro experience.”

Oceania Cruises’ most-loved dishes from Jacques on board Marina and Riviera will remain on the menu, alongside a selection of new options. These include duck with a Grand Marnier-infused orange sauce, and a veal medallion with a morel sauce, in addition to new vegetarian dishes. For those with a sweet tooth, classic French desserts Crêpes Suzette and profiteroles will join other indulgent choices on the dessert trolley.

Guests can look forward to more experiential dining in Jacques through the introduction of tableside service for a range of new dishes, including beef tartare. This, plus new, carefully chosen crockery, glassware, and silverware to reinforce the importance of “l’art de la table,” augments the authentic Parisian bistro experience.

“Our beautiful new ship, Allura, represents Oceania Cruises’ dazzling future but also honours our history,” Del Rio said. “The addition of Jacques to her and her sister, Vista, is a wonderful tangible example of this – celebrating our heritage, our heartfelt passion for food, while always looking ahead to what’s on the horizon.”

For additional information on Oceania Cruises’ small-ship luxury, exquisitely crafted cuisine, and expertly curated travel experiences, visit OceaniaCruises.com, call 855-OCEANIA, or speak with a professional travel advisor.

Unico 20°87° has picked its next celebrity chef for its in-house restaurant residency

1 January 2025

UNICO 20°87° Hotel Riviera Maya, a five-star, all-inclusive beachfront resort in the heart of the Yucatan peninsula, today announced illustrious Chef Gerardo Vázquez Lugo as its next celebrity chef-in-residence to helm the hotel’s flagship restaurant, Cueva Siete.

Since opening, Cueva Siete has become a vibrant hub of rotating celebrity chefs who interpret the region’s cuisine with signature techniques, locally sourced ingredients, and unique flavors. Under Chef Gerardo, Cueva Siete will undergo a culinary renaissance, bringing distinctive new dishes and a fresh perspective to every table.

Since its inception, the Chef-in-Residence program at UNICO 20°87° Hotel Riviera Maya has hosted numerous master chefs to oversee the entire restaurant for two full years, transforming the experience and ensuring a refreshed experience for returning visitors. The resident chef is granted full creative control of Cueva Siete’s menu and kitchen in order to showcase their expertise and signature specialties.

 

“I am thrilled to officially be part of the Chef-in-Residence program at UNICO 20°87° Hotel Riviera Maya. My predecessors, Chef Lula Martin Del Campo, Chef Xavier Perez Stone, and Chef Christian Bravo have truly laid a remarkable foundation and exceptionally high standard for the program,” said Chef Gerardo. “I’m most looking forward to seeing hotel guests experience my menu with unique flavors and hopefully, have them coming back for seconds.”

About Chef Lugo

Chef Lugo brings more than 25 years of experience to Cueva Siete, with a focus on fresh, local, seasonal ingredients and responsible sourcing from regional farmers and growers.

He is currently Executive Chef at the renowned Nicos, named among Latin’s America’s 50 Best Restaurants for 10 consecutive years, and a recipient of the prestigious Diners Club Lifetime Achievement Award. Chef Gerardo has helmed exceptional kitchens across the globe, including Le Bristol in Paris, Las Rosas Restaurant in Turin, Imperial Hotel Tokyo, and numerous others. He serves as a mentor to Young Chefs S.Pellegrino, and also appeared as a judge on the first edition of Netflix series Iron Chef Mexico.

Chef Gerardo’s menu at Cueva Siete will feature traditional Yucatan dishes, including Xe’ek, a fresh citrus salad and Salbut Dzik, a modern take on a pulled protein salbute. The menu will dive into local flavors and ingredients like jicama, plantain, purslane and achiote.

With the launch of this latest culinary initiative, UNICO 20°87° Hotel Riviera Maya further solidifies its reputation as a top culinary destination for thoughtfully prepared, authentic cuisine defined by the unique tastes, textures, and aromas of Mexico’s rich culinary heritage.

For more information, visit http://www.unicohotelrivieramaya.com.

Portland chef Deepak Saxena brings all-American fare with Indian flair to Oregon

1 October 2024

Deepak Saxena can still recall the events of a rainy Thursday afternoon in April 2015, when he slid open the counter window of his food cart, Desi PDX, for the first time.

“It was mostly a lot of my friends who were coming by to try the food,” he said.
 

Now, almost a decade later, customers are still lining up for Saxena’s take on Indian-American comfort foods, like the crispy chai cardamom chicken wings, which have been a staple since day one.

A self-described, self-taught culinary enthusiast, Saxena first dabbled with cooking in his 20s. 

But it would be nearly 17 years after working in the tech industry, when Saxena finally took a leap of faith and quit his day job, choosing instead to focus on nurturing his culinary hobby.

Now with two locations, Desi PDX brings a modern take on traditional Indian fare to Portland’s competitive culinary scene. Best-sellers include the tea brined, tea stained and deep fried cardamom chai tea chicken wings, and butter chicken katsu plate. Saxena is one of many talented chefs driving innovation in Portland’s culinary scene, as restaurants embrace high-end Southeast Asian cuisine and foodies welcome the opportunity to explore culture through taste buds.

“For me, cooking is really about using the flavours that I grew up eating; I consider myself a bit of a cultural mutt,” said Indian-born Saxena, noting that he grew up in Africa, lived in Mozambique and then Brazil, before moving to the U.S. as a child. “My food is really an exploration of that, to these ancestral connections. Food is very much about community and bringing people together.”

In 2022, Saxena expanded his footprint in Portland with his first brick and mortar restaurant, Masala Lab. Open for breakfast and brunch, the restaurant menu spotlights American breakfast favourites with an Indian twist—think pakora waffles served with homemade chutney and smoked yogurt, or a chaat hash with lime pickled greens, curried shrimp grits, and lentil fritters in a mushroom gravy (a genius take on biscuits and gravy). 

At both restaurants, Saxena’s food is a playful exploration of Indian cuisine. “It’s local fare with Indian flair,” he says. “There’s this idea that Indian food is eight dishes that you get at the buffet, and I’m looking to challenge that.”

Recently, Saxena partnered with a few other Portland chefs to launch a brand new concept called Bar Asha, which highlights small plates of South Asian fare and curated cocktails. This new endeavor is symbolic of the exciting and collaborative energy within Portland’s diverse culinary scene. 

Desi PDX is located at 4233 N Mississippi Ave and is open seven days a week from 11:30 a.m. to 8 p.m.

Masala Lab is located at 5237 NE Martin Luther King Jr Blvd. and is open Friday, Saturday and Sunday from 9 a.m. to 2 p.m.