MUNICH, 9. FEBRUARY 2017
NEUE HOMEPAGE IST ONLINE
The new website of the restaurant ›Acquarello‹ is online now. →
The new website of the restaurant ›Acquarello‹ is online now.
MUNICH, 3. FEBRUARY 2017
PHOTO SHOOT FOR RIMOWA
Im Rahmen einer Kooperation mit dem Kölner Luxus-Koffer-Hersteller Rimowa, wurde in Mario Gamba's Sterne-Restaurant ›Acquarello‹ ein Foto-Shooting organisiert, bei dem das gesamte Team sehr viel Spass hatte. →
Im Rahmen einer Kooperation mit dem Kölner Luxus-Koffer-Hersteller Rimowa, wurde in Mario Gamba's Sterne-Restaurant ›Acquarello‹ ein Foto-Shooting organisiert, bei dem das gesamte Team sehr viel Spass hatte.
Foto: © Herbert Wirtz
Foto: © Herbert Wirtz
SAAS-FEE, 23. JANUAR 2017
Second Chef’s Symposium Saas-Fee
Saas-Fee, 23 January 2017 – › New dimensions of food experiences ‹ was the title of the second Chef’s Symposium held in the Swiss Alps at the luxury resort › The Capra ‹ from 18 to 22 January 2017. →
At a pristine ski resort, the picturesque village of Saas-Fee, with a deep rooted culture in hospitality also has some hidden pearls to offer when it comes to cuisine. It is ideal for high flying Chefs to slow down, reengage with nature and recharge their batteries. The Chef's Symposium offers a platform for chefs to relax among their peers and other industry professionals, while exchanging ideas among each other and with a foodie crowd, participating in workshops and discussions, and of course, to taste outstanding food together with interested guests.
› WINE & DINE AROUND ‹ at › The Capra ‹ with its hosting Chefs alongside Mario Gamba, Shaun Rankin and Domenico Iavarone. Accompanied by wine makers Claudio Tamborini and Amadée Mathier.
For more information, please visit http://www.chefsymposium.ch/de/home.html
From left to right/back: Andreas Wunderer (former sous chef Mario Gamba), Raphael Herzog (General Manager at The Capra), Shaun Ranking (Ormer/Deli)
Front: Mario Gamba, Oliver Glowig (Consultant The Capra), Shinichi Kando (sous chef Mario Gamba)
› WINE & DINE AROUND ‹ at › The Capra ‹ with its hosting Chefs alongside Mario Gamba, Shaun Rankin and Domenico Iavarone. Accompanied by wine makers Claudio Tamborini and Amadée Mathier.
For more information, please visit http://www.chefsymposium.ch/de/home.html
From left to right/back: Andreas Wunderer (former sous chef Mario Gamba), Raphael Herzog (General Manager at The Capra), Shaun Ranking (Ormer/Deli)
Front: Mario Gamba, Oliver Glowig (Consultant The Capra), Shinichi Kando (sous chef Mario Gamba)
MÜNCHEN, 1. DEZEMBER 2016
Mario Gamba presents his fourth cookbook ›Mare-Capri‹
Munich, 1 December 2016 – Yesterday, Michelin-starred chef Mario Gamba celebrated the launch of his book with an exclusive four-course menu at his restaurant Acquarello. The book with the title › Mare/Capri ‹ is now available. →
The taste of the Mediterranean Sea and the sun
It is more than 20 years since Mario Gamba first visited Capri. The turquoise ocean, the hospitality and the smell of this island are incredible – and the source of inspiration for his recipes. Now, he dedicates Capri an entire cookbook: a collection of seafood dishes. When selecting and preparing his recipes, he only uses wild-caught fish. This is where his respect for nature and sense for purity and quality begins – the guiding principles in all his cooking.
› Mare ‹ is designed as a guide to culinary pleasure – a voyage of discovery through the sensory universe. Mario Gamba is not a trained cook, he is a pure autodidact and sees himself as a › host ‹, paying special attention to his guests’ needs, making them feel welcomed and even trying to anticipate their wishes. The photographer Stefan Huber captured this feeling in his pictures extremely well.
It is more than 20 years since Mario Gamba first visited Capri. The turquoise ocean, the hospitality and the smell of this island are incredible – and the source of inspiration for his recipes. Now, he dedicates Capri an entire cookbook: a collection of seafood dishes. When selecting and preparing his recipes, he only uses wild-caught fish. This is where his respect for nature and sense for purity and quality begins – the guiding principles in all his cooking.
› Mare ‹ is designed as a guide to culinary pleasure – a voyage of discovery through the sensory universe. Mario Gamba is not a trained cook, he is a pure autodidact and sees himself as a › host ‹, paying special attention to his guests’ needs, making them feel welcomed and even trying to anticipate their wishes. The photographer Stefan Huber captured this feeling in his pictures extremely well.
MÜNCHEN, 19. NOVEMBER 2016
› Acquarello ‹ invited food lovers to an exclusive truffle dinner
As every year in fall, › Acquarello ‹ invited its regular guests to an exclusive →
Munich, 19 November 2016 – As every year in fall, › Acquarello ‹ invited its regular guests to an exclusive truffle dinner last night. This time, Mario Gamba and his team created a seven-course truffle menu with the title › Eight ways to encounter love ‹ and fascinated their guests in the booked-out restaurant.
Photo: © dream79 / Fotolia
Attachment: Truffle-Menu
Photo: © dream79 / Fotolia
Attachment: Truffle-Menu
LONDON, 6. OKTOBER 2016
Mario Gamba caters at the store opening of jewelry designer Kat Florence in London
For the store launch of jewelry designer Kat Florence, Mario Gamba... →
London, 6 October 2016 – For the store launch of jewelry designer Kat Florence, Mario Gamba and his British colleague Shaun Rankin catered for 230 international guests at the popular › Hay Hill Private Club ‹ in London. The two Michelin-starred chefs served more than 2,000 dishes on this evening.
Photo: © Kat Florence
Caption: Mario Gamba with Shaun Rankin
Photo: © Kat Florence
Caption: Mario Gamba with Shaun Rankin