Second Passion Week in HCMC a star-studded event

17:08 | 09/10/2019 Culture & Art

(VEN) - The success of last year’s Passion Week has prompted Park Hyatt Saigon to organize the second edition of the event later this month.

second passion week in hcmc a star studded event

The four day event will celebrate a special confluence of the arts in Ho Chi Minh City from October 23 – 26.

Passion Week 2019 will continue to bring together renowned artists from varied fields to share their passion for contemporary art and cuisine. It will be part of Park Hyatt Masters of Food & Wine event, which is a series of sophisticated culinary and beverage experiences hosted at Park Hyatt locations around the world.

The 2nd edition of Passion Week will host a series of exciting master classes by internationally acclaimed artists, as well as exclusive dining experiences by current Michelin Star Chefs.

The event, a unique celebration of art, beauty, inspiration and gastronomy, will host exclusive workshops wherein participants can gain insights into the remarkable skills and knowledge of internationally prominent masters in art, food and wine.

Its master classes will include: Floral Design (by Alfie Lin, floral design director of CN Flower from Taipei); Photography ( by Réhahn, photographer from Hoi An); Chocolate (by James Le Compte and Carl Schweizer from To’ak Chocolate in Ecuador) Wine (by Aurore Devillard, owner of Domaines Devillard in Burgundy) Mixology (by Shingo Gokan, Celebrity Mixologist from Tokyo); How to Build Your Art Collection (by Francis Belin, Christie’s President Asia Pacific); and Vintage Watches (by Alexandre Bigler, Christie’s Vice President and Head of Watches Asia Pacific).

All this will be buttressed with four lunches and four gala wine dinners, all created and catered by current Michelin Star Chefs. Every night, guests will be invited to a cocktail reception where they will get to meet the distinguished chefs, watch them create exquisite dishes through an open kitchen and share memorable stories with them during the dinner.

Chef Jun Lee, who is a one Michelin Star Chef, will oversee lunch and dinner on October 23, which is limited to 70 guests. After working in the United States at different Michelin star restaurants, Chef Jun Lee returned to Seoul and opened his own restaurant SOIGNÉ in 2015, which has held a Michelin star rating since 2016. Chef Jun Lee’s cooking style also reflects his vast international experiences, infusing French, Italian and American techniques and flavours into the structure of Korean cuisine.

Chef Ryohei Kawasaki, another one Michelin Star Chef, will cook for lunch and dinner on October 24, also limited to 70 guests. Kawasaki is a Japanese chef based in Paris whose cuisine has been interpreted as a fusion of Japanese and French cuisines.

He opened his first restaurant, Noborimachi Saryo, in Hiroshima, introducing locals to the secrets of French food. A few years later, he decided to test himself with a restaurant in Montmartre, ready to face the demanding diners of Paris. His dishes are highly minimal but don’t compromise on flavour.

Chef Gaetano Trovato, a two Michelin Star Chef, will preside over lunch and dinner for 70 guests on October. Trovato is the chef and owner of the Arnolfo Restaurant in Tuscany. He won his two Michelin stars when he was just 26. During his tenure, both Gaetano and Arnolfo Restaurant have received numerous awards, including three Luigi Veronelli stars, Gambero Rosso Emerging chef, outstanding Chef from the L’Espresso Guide, and three forks in the Gambero Rosso guide.

Chef Jacob Jan, a three Michelin Star Chef will host lunch and dinner on October 26 for 70 guests. Born in Austria, Jan held positions at exclusive restaurants in Germany, England and Belgium before opening his own restaurant De Leest in Vaassen in 2002. The restaurant received its first Michelin star in 2003, its second in 2007 and its third Michelin star in 2014. Jan uses his knowledge of the best cooking techniques and exotic flavors from all over the world for unique cosmopolitan creations.

My Phung