Previous Guest Chefs 2019

January: Norbert Niederkofler, Italy Norbert Niederkofler will demonstrate at Restaurant Ikarus the sophistication he brings to combining nature and sustainability with the delightful Alpine-Mediterranean cuisine of South Tyrol. Restaurant St. Hubertus

February: Fernando P. Arellano, Spain In 2010, Arellano and his team moved his restaurant 'Zaranda' from Madrid to Majorca, launching Zaranda at the luxury hotel Castell Son Claret, a renovated historic castle and member of Leading Hotels of the World. Here he gained his second Michelin star in 2015, becoming the only 2-Michelinstarred restaurant in the Balearic Islands. The restaurant offers a sophisticated interior, an attractive courtyard and three tasting menus of extraordinary creations. He describes his style as “cuisine with a traditional essence, an academic heart, an avant-garde character, and a travelling soul”. Zaranda

March: Bee Satongun, Bangkok “Authenticity is not duplication of the past. It is learning from the past, discovering depth and details that are new to us. “ Paste

April: Joachim Wissler , Germany Apart from his guest appearance at Restaurant Ikarus in April 2019, the award-winning chef has remained true to his German roots and enriches the Restaurant Vendôme near Cologne with his superlative creations. Named after the famous square in Paris, it is located in the gentleman’s lodge of the Althoff Grandhotel Schloss Bensberg. Within the ancient walls, the modern ambience impresses with unobtrusive elegance: noble Zebrano wood meets Travertine granite, carved crown molding and stained glass. Not only there but also at Restaurant Ikarus, guests will be spirited away on a culinary expedition of several courses each in a class of its own. Vêndome

May: Olivier Nasti, France Drawing his inspiration from the rich diversity of surrounding areas, Olivier Nasti works with the best local farmers and wine growers to ensure that each creation reflects the true soul of Alsace: intrepid, bold and adventurous like the man himself. In a tough profession, with a punishing schedule, he recharges his batteries “by climbing the peaks at Orbey, near Kaysersberg which look amazing in the snow!”
La Table d'Olivier Nasti

June: Paul Cunningham, Denmark "I’d like to think I cook lovely food and I like my sauces and flavors, but I don’t break boundaries, I don’t use fermentation techniques and I don’t use water baths. I just cook with a pan, a block of butter and a piece of fish or some vegetables." Henne Kirkeby Kro
July: Anthony Genovese, Italy In July 2019, Anthony Genovese will bring a smile to the face of guests at Restaurant Ikarus with his exciting culinary creations. Born in France, rooted in Italy and marked by his passion for Asia, his culinary style reflects the successful symbiosis of these cultures and creates a synthesis between relationship and tradition, innovation and modernity - with an unmistakable identity. Ristorante Il Pagliaccio
August: Ikarus Team, Salzburg Restaurant Ikarus-Hangar-7
September: Christophe Hardiquest, Belgium Bonbon
October: Hiroyasu Kawate, Tokyo-Japan Shibuya-ku
November: Georgianna Hiliadaki & Nick Roussos, Greece Funky Gourmet
December: 'Best' of Portugal' Dieter Koschina, Vila Joya Hans Neuner, Restaurant Ocean, Vila Vita Parc Benoît Sinthon, Il Gallo d'Oro, The Cliff Bay

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