Far from the industrial cliché and the highly urbanized city of Guangzhou is another view of this historical city. One without complexity, simple and authentic. Chef Nicolas Vienne and his wife Donia Belhacene have spent the last two years exploring its culinary wonders through its products, natural resources and culture.
As a talented and committed chef and his wife, "the Amateur Foodie", this French globetrotting couple evokes life with passion, enthusiasm and above all with heart.
The ideal approach of a region is through its markets and local products. They particularly enjoyed looking for the most unique and mysterious products that create the identity of a regional cuisine. Uncovering a city's true potential and its culinary achievements is not done through the expanse of concrete buildings.
"The economic power of China", Guangzhou exists for its cuisine, its flavors and its traditions. This globetrotting couple has explored Guangzhou in its purest form sharing with you Canton's culinary secrets with beautiful stories and personal recipes.
Chef Nicolas Vienne
Sprache
Produkt-Hinweis
Broschur/Paperback
Klebebindung
Illustrationen
Maße
Höhe: 254 mm
Breite: 203 mm
Dicke: 16 mm
Gewicht
ISBN-13
978-0-692-52119-9 (9780692521199)
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Schweitzer Klassifikation
Chef Nicolas Vienne's career encompasses more than 16 years' professional cooking and kitchen management experience across three continents.
Beginning in his native Paris, Chef Vienne developed his skills under the guidance of multiple Michelin Star chefs, including Alain Ducasse and Eric Briffard at the Four Seasons Hotel George V.
His first international opportunity came in 2001 when he accepted the position of executive chef for Bistro Humbert in Boston, USA - a stepping stone towards his global journey. After Boston, Chef Vienne held various international positions as executive chef, including locations such as the bustling city of Beirut in Lebanon, the sunshine state of Florida, USA and the paradise South Pacific islands of New Caledonia and Bora Bora. During a return to Paris in 2004, Chef Vienne was awarded a Michelin Star while head chef of Café Moderne.
Joining Sofitel in 2007 while in Bora Bora, Chef Vienne embraced the company's expansion into Asia, first taking on the executive chef role in Shanghai before becoming part of the pre-opening team in Bangkok as culinary designer and then into his most recent role as area executive chef in Guangzhou in January 2013, where he oversaw five of the region's hotels, leading a combined team of more than 600 chefs and 20 restaurants.
A multiple award-winner, Chef Nicolas is fluent in French, English and Spanish and is the proud author of three published award-winning cookbooks.
In 2015, Nicolas Vienne has found his home in Indian Ocean's beautiful surroundings of Mauritius at the Four Seasons hotel where he's working at expanding his Indian Cuisine skills.
