Chef Stephan Zoisl
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Hailing from Austria, Stephan Zoisl's professional chef career started with a three-year apprenticeship at the five-star Grand Hotel Europe in Innsbruck at the age of fifteen. Since then, Chef Zoisl has worked at some of the world's best restaurants including the two-Michelin starred Steirereck in Vienna and two-Michelin starred Restaurante Vila Joya in Portugal. He has also catered for huge international events such as the Formula 1 Grand Prix and several Grand Slam tennis tournaments. Chef Zoisl loves travelling, meeting new people and exploring new things, thus in his constant pursuit of fresh ideas he went on an eight-month food and travel sabbatical through Southeast Asia. He then returned to Europe and began a stint at world renowned, three-Michelin starred establishment The Fat Duck in Bray. Working with the UK's master of molecular gastronomy Chef Heston Blumenthal inspired Chef Zoisl tremendously. His time at The Fat Duck opened his eyes to more culinary perfection, global products and unconventional cooking methods. Chef Zoisl's cooking philosophy is to "keep it pure and simple, and always use the freshest ingredients and produce!" After 4 years with Novus Restaurant in Singapore, he had the pleasure of working in one of the world’s best restaurant Alinea, a 3 Michelin-starred restaurant, in Chicago. Chef Zoisl recently collaborated with My Private Chef to launch Nutopia, an alternative dining concept with the inaugural themed dinner happening at the World Gourmet Summit 2013. |
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Events Information Wednesday 17 April 2013 - Sunday 21 April 2013 NUTOPIA by Stephan Zoisl - Never Never Land Saturday 20 April 2013 Citibank Gastronomic Jam Sessions - Day 2 |
