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“Taste Taiwan” Culinary Event
By Published January 17, 2014
Vancouver, British Columbia, January 16th, 2014 – The Taiwan Tourism Bureau hosted the “Taste Taiwan” Culinary Tour Show Premiere at Executive Chef Thomas Heinrich’s Mosaic Bar and Grille in the Hyatt Regency in Vancouver from 5pm to 6:30pm on January 16th, 2014.
This event was the culmination of Taiwan Tourism Bureau’s Taste Taiwan campaign, a Chef Nomination contest launched in October 2013. The contest selected three award-winning chefs from Los Angeles, New York and Vancouver, Canada, to participate in the culinary tour. Chef Thomas Heinrich, Chef Michael Ferraro of Delicatessen in New York and Chef Bryant Wigger of Trattoria Neapolis in Los Angeles all recently returned from an eight-day culinary trip in Taiwan, which was documented and produced as a Taste Taiwan 30-minute showto air on the Discovery Channel in February 2014.
More than 125 guests, including media, tour operators, travel agents and consumers, attended this event to watch the Taste Taiwan show which follows the chefs visiting Taiwan’s finest restaurants, fresh produce markets, street foods and culinary institutes as well as partaking in other adventures along the way. In addition, Chef Thomas introduced his new special Taiwanese dish inspired by the trip. The guests were the first to taste this dish, infused with Taiwanese influences, which will be available at Mosaic Bar and Grille for the month of January.
Chef Thomas shared with the guests his behind-the-scene photos and personal experience of the trip: “The trip to Taiwan was amazing. Taiwan is a beautiful country with the most amazing friendly people who are welcoming and caring, and the country is beautiful with mountains and ocean everywhere you look. The food is fresh and tasty, and it is a lot of fun to try new foods every day. Taiwan is a country I could see myself living in.”
The chefs featured in the Taste Taiwan show are:
Vancouver: Chef Thomas Heinrich of Mosaic Bar and Grille, Hyatt Regency
An Australian native, Chef Thomas Heinrich began his career in Sydney before moving to New York City, where he honed his culinary skills as Sous Chef at the prestigious Fifty Seven Fifty Seven restaurant at the Four Seasons Hotel. Returning to Australia, he accepted the role of Executive Chef at one of Sydney’s most respected fine-dining restaurants, Deep Blue Bistro. He was honored as one of Australia’s “most creative chefs” and later found his way back to the United States as Chef de Cuisine at the Michelin-star-awarded Seasons Restaurant in Chicago. Chef Thomas was then recruited by Hyatt Regency Chicago as Executive Sous Chef for Hyatt’s flagship property. After quickly displaying his talents and abilities, he was promoted to Executive Chef at the Hyatt Regency Vancouver. Quality ingredients, meticulous preparation and a genuine love for flavor allow his culinary dishes to speak for themselves.
New York: Chef Michael Ferraro of Delicatessen
Chef Michael Ferraro’s interest in food began around his family’s kitchen table. His experience in New York’s most prestigious kitchens includes the Beacon Restaurant, Jean-Georges restaurants, Fifty Seven Fifty Seven at the Four Seasons Hotel, the Biltmore Room and Café Centro. Chef Michael began his work at Delicatessen in 2008, elevating the restaurant’s cuisine and keeping the menu fresh and fun season after season. He also serves as Executive Chef of macbar, Delicatessen’s single-concept sister restaurant fully dedicated to gourmet macaroni and cheese, which opened in 2009. Chef Michael was selected as a member of the inaugural class of Zagat’s 30-Under-30 New York in 2011. He has appeared on numerous national television spots, such as the Travel Channel’s Food Paradise, CBS’s Saturday and Sunday morning shows and Cooking Channel’s Food(ography). He has also competed on Food Network’s Chopped and Iron Chef America. Most recently, Chef Michael took home the grand prize at the New York City Wine & Food Festival’s Soup’er Sandwich competition.
Los Angeles: Chef Bryant Wigger of Trattoria Neapolis
After earning his degree in Culinary Arts, Chef Bryant worked in the kitchens of various 4- and 5-star hotels throughout southern California. Under his direction, the Four Seasons Resort Aviara in San Diego’s Vivace restaurant was awarded the Four Diamond award three years in a row and was voted Best Italian Restaurant in San Diego. Chef Bryant was most recently at the prestigious Four Seasons Los Angeles, where he took the helm of the renowned Four Seasons Sunday Brunch and started the much- admired farmers-market-driven station. With nearly 20 years of experience, Chef Bryant brought his experience in Italian fine dining to Trattoria Neapolis. Whjle paying respect to the culinary traditions of southern Italy, he creates dishes inspired by his love for California’s locally-grown and seasonal ingredients.
Chef Thomas’ Taiwan-inspired Dish Hakka tea crusted long-line caught cod with ginger and peanut mochi, green onion This dish was inspired by chef’s visit to Cijing tasting different fresh seafood, and the experience of making Hakka lei cha.
For more details, visit: www.tastetaiwan2013.com
About the Taiwan Tourism Bureau:
The Taiwan Tourism Bureau is the official government agency responsible for domestic and international tourism policy development and execution. The bureau has three North American branch offices, in New York, Los Angeles and San Francisco.
For information about Taiwan, please visit: www.go2taiwan.net
6033 W. Century Blvd. #900
Los Angeles CA 90045, USA
Tel: (310) 649-2900
Fax: (310) 649-7713