Craig Paterson, executive chef of the iconic President Hotel, welcomes Bernard Guillas, Maitre Cuisinier de France and executive chef of the La Jolla Beach and Tennis Club, the Shores Restaurant, and the landmark AAA 4-diamond Marine Room restaurant in California for a one-night only six-course collaboration dinner at the President Hotel on Freedom Day, 27 April 2017.
From one coast to another, the event will feature decades of fine dining experience from all over the world. With modernised interpretations of the wistful flavours they were raised on, these chefs will fondly share their culture, heritage and food. – says Jeremy Clayton, GM and Director of Turnkey Hospitality.
Guillas credits include apprenticing with the legendary Georges Paineau, chef de cuisine at Le Dolmen in French Guyana, the Maison Blanche restaurant in Washington DC, chef tournant, chef saucier, and sous chef under Pierre Chambrin, former White House executive chef. Since making San Diego home Guillas has spent five years as chef de cuisine at the Grant Grill, Executive Chef of La Jolla Beach and Tennis Club, and the award-winning Marine Room.
This six-course dinner, priced at R1195 per person with wine pairing, or R895 without, begins at 18:00 and will include an amuse by Guillas; a first course by Paterson; a second course by Guillas; a palate cleanser by Paterson; a main course by Guillas; and dessert by Paterson. This spectacular night of fine dining, harmonised by the tunes of live jazz, will enjoy cooking demonstrations by both chefs with the menu artfully paired with some of South Africa’s best wines by the President’s new Sommelier, Job Jovo.
Limited seats are available so, to ensure you don’t miss out on this culinary experience, reserve your seat by emailing events@presidenthotel.co.za or call 021 434 8111.
