PARTICIPATING CHEFS FOR HAUTE CUISINE 2020

Visiting Chefs

Jacques Pourcel, 3 Michelin stars

Hailing from Montpellier in Southern France, Chef Pourcel opened Michelin-starred restaurant Le Jardin des Sens in partnership with his twin brother, Laurent Pourcel. Specializing in Mediterranean flavors and concepts, he plans on opening a new restaurant this year also called Le Jardin des Sens in the Hotel de Richer-de-Belleval located in Place de la Canourgue in the city of Montpellier.

Sergi Arola, 2 Michelin stars

Serving as culinary director at the famed tapas bar Eat-Hola Tapas Bar at W Verbier in Switzerland, Chef Arola was awarded a new star for his restaurant LAB by Sergi Arola in Sintra, Portugal. Recognized for his creative cuisine, he also stands out in the culinary world for his passion for music, referred to as the “rock star chef” as he was a guitarist in a Spanish rock group called Los Canguros.

Thierry Drapeau, 2 Michelin stars

Drawing from flavors from the various locations he has visited throughout his career, Chef Drapeau serves rich and inventive local cuisine at his Michelin-starred self-titled restaurant in Saint-Sulpice-le-Verdon, France. Favoring herbs over spices, he creates a fragrant, brightly colored “floral cuisine”.

Joel Cesari, 1 Michelin stars

Owner and executive chef of the Michelin-starred La Chaumière hotel-restaurant in Dole, France, Chef Cesari’s cooking fuses traditional and contemporary styles. He carefully sources his produce and ingredients from around the world to ensure customers are served dishes of only the highest quality.

Jean-Baptiste Natali, 1 Michelin star

Originally from Haute-Marne in France, Chef Natali became the youngest chef to be awarded a Michelin star for his restaurant Hostellerie La Montagne in Colombey-les-Deux-Églises at the age of 27. Inspired by wild flavors, he refers to himself as a “tastes storyteller,” as he views his craft as a true artform.

Alain Caron

Living in the Netherlands, Chef Caron was one of the judges on internationally recognized TV show, MasterChef Holland. A cookbook author, he is also a fine connoisseur of Dutch local products and opened his own restaurant in Amsterdam called Café Caron.

Bal Harbour Chefs

Makoto Okuwa, Makoto

Having studied under Iron Chef Morimoto, Chef Okuwa has ushered Japanese cuisine into the 21st century at his eponymous eatery in the luxurious Bal Harbour Shops. As one of the city’s most accomplished chefs, he has reshaped tradition with understated elegance and a truly distinct Japanese culinary experience using pristine raw fish, premium Japanese and American beef, soulful skewers cooked over a charcoal robata grill and more.

Conrado Tromp, Executive Chef at The St. Regis 

With truly global experience, Chef Tromp has more than 23 years of industry experience – from overseeing Michelin-starred restaurants in Japan to holding a variety of culinary roles in Japan, the Netherlands, France, the Middle East, Germany and the Maldives.

Anthony Le Pape, The Ritz-Carlton Bal Harbour

Originally from Brittany, France, Chef Le Pape has worked in kitchens throughout Europe, South America and the U.S. Before joining The Ritz-Carlton Bal Harbour, he worked within Marriott International at properties in Grand Cayman and Miami Beach.