Chef Michael Mina

Two-Michelin-star restaurant Michael Mina in San Francisco, USA.

How would you describe your cooking style?
My cooking style is built upon the balance of several elements—spice, fat/richness, acidity, sweetness—and how they combine to form a harmoniously balanced dish.
What’s your plan for the WGF?
Dishes that are my classics or are new interpretations of dishes based on the elements of taste I use in my dishes.
What’s the hardest thing about being a visiting chef?
The change in products, versus what you are used to working with. An orange in San Francisco is not an orange in Thailand. Tasting and adjusting recipes to recreate what we do in the States is paramount to people understanding our cuisine.
Will you be using our local ingredients?
Yes, whenever possible, [while trying] to come as close to our originals as possible in the cases where we are doing classic dishes. New interpretations will be almost entirely local and will be created after looking through the local markets.

Chef Galvin Lim

Les Amis in Singapore, which just placed 78th in the World’s 50 Best Restaurants list.

What is the current hot food trend in your country?
Food in Singapore has become of such an exemplary standard that many of the world's greatest chefs come here, not only to explore their talent, but to test their mettle in a highly competitive gastronome's paradise. In my opinion, chefs are going back to basics—visually simplifying their plates with a more minimalist approach to food presentation.
What’s your plan for the WGF?
The freshness and availability of products is key to my creations. I hope that I can use the WGF platform to showcase Les Amis’ food and share our passion.
What’s the hardest thing to prepare when you’re a visiting chef?
The greatest challenge is to put together a team of chefs from different kitchens to deliver our creations within a short time span.
Are we getting the same food you serve in your place?
100% yes—as long as we get the same ingredients with the same quality.

Chef Frederic Vardon

Michelin-star restaurant LE 39V, Paris, France.

What are the big food trends in 2012?
I would say genuine cuisine, not simply French cuisine, but one made using good produce, generously, and sincerely. It’s about having something to say through your cuisine. However, the one style of cuisine I would rather not hear about is the idea that cooking with talent simply means mixing together just about anything, and adding a lot of color. Good cuisine is often just a beautiful love story between man and nature.
What inspired your cooking style?
I was brought up in a culinary environment inspired by a love for the best products. I worked with Alain Dutournier, then joined Alain Chapel’s establishment in 1988 and finally started working with Alain Ducasse in 1994. I was very lucky to meet them. My inspiration has always come from our cultural heritage and I have to admit I’ve never felt like cooking any other way. I just love this cuisine that is all about taste and sharing.
What’s your plan for the WGF?
We’re going to offer what we do best, French neo-classical cuisine, like the one served at Le 39V. It’s simply sincere gourmet cuisine that respects the seasonality of produce. We will use local products that are as close as possible in quality to the ones served at Le 39V.
What’s the hardest thing to prepare when you’re a visiting chef?
The hardest is trying to find locally the exact ingredients I need for my recipes. In cases where it’s typical French produce, then the major difficulty is ensuring that the shipping conditions are exactly right so the produce retains all its taste and quality. I have to admit that after being Alain Ducasses’s corporate chef for 14 years, I’ve become quite an expert in this field.

Event Schedule

Four Seasons Hotel, 155 Rachadamri Rd., 02-126-8866. www.worldgourmetfestivalbangkok.com.
Sep 3-4:
• Masa Shimakawa of Onyx, LA, USA at Shintaro.
• Victor Quintilla of Lluerna, Barcelona, Spain at Madison.
• Igor Macchia of La Credenza, Piedmont, Italy at Biscotti.

Sep 5-6:
• Diego Irrera of 1884 Restaurante, Mendoza, Argentina at Spice Market.
• Galvin Lim of Les Amis, Singapore at Madison.
• Shiqin Chen of La Rei, Il Boscareto, Piedmont, Italy at Biscotti.

Sep 7-8:
• Robert Schinkel of Dilmah at lobby lounge for afternoon tea (B1,500).
• Jean-Francois Antony with cheese tasting at Spice Market (B3,500).
• Michael Mina of Michael Mina, San Francisco, USA.
• Frederic Vardon of LE 39V, Paris, France at Biscotti.
All events start at 7pm, B5,900.