Executive Chef Diego Muñoz, of The Bodrum Edition, joins forces with award-winning Balinese Chef, Agung Gede, to host culinary experience (Turkey)
9TH – 12TH AUGUST 2019 |
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Executive Chef Diego Muñoz, of The Bodrum Edition, joins forces with award-winning Balinese Chef, Agung Gede, to host culinary experience (Turkey)
9TH – 12TH AUGUST 2019 |
Category: Middle East - Turkey - Exclusive experiences
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This is a press release selected by our editorial committee and published online for free on 2019-08-09
Taking place from 9th until 12th August, Agung Gede, the award-winning Executive Chef, St. Regis Bali Resort, will be collaborating with The Bodrum EDITION’s Peruvian freerider chef, Diego Muñoz, with a series of culinary experiences from breakfasts, to cooking classes and dinners. Open to hotel guests and the public alike, the offerings will be available for all to book and experience The Bodrum EDITION’s destination dining outlets, BRAVA, Morena and Kitchen.
Executive Chef Agung Gede works behind the scenes of Bali’s iconic restaurant, Kayuputi, where he treads the thin line between fine and culinary arts. Cited as a culinary artist, Gede will collaborate with Muñoz, an ambassador of the South American heritage around the world, with the following experiences:
Located by the beach, Morena is a sun-loving daylight restaurant offering a fun, unapologetically free, vibrant experience inspired by spices of the Bazaars. Here, guests and locals alike enjoy a locally-sourced menu inspired by the richness of the Mediterranean territories which focuses on comfort food. The come-as-you-are laidback restaurant features an open fire grill where the bounty from the sea and finest selection of locally sourced meats – from its butcher’s counter – and vegetables will be served on large sharing plates. Friday 9th and Saturday 10th August will see Gede host a Nasi Goreng (Indonesian stir-fried rice) cooking class and session at 12:30, priced a 260 TL per person.
Recognised as one of Turkey’s best openings in 2018, BRAVA is The Bodrum EDITION’s signature restaurant offering a destination for the night with an al-fresco offering. With an inviting and colourful menu featuring LatinAegean inspired dishes, on Monday 12th August Muñoz and Gede will create a 10-course dinner, incorporating Dede’s Balinese flair, with a unique wine selection by the famous French winemaker Pascal Jolivet. The elevated design of the menu, priced at 750 TL per person – inclusive of wine pairing – celebrates the biodiversity of the environment, while using only the freshest local produce that Turkey has to offer.
Kitchen at The Bodrum EDITION sees guests and locals alike can enjoy the traditional Kahvalti –Turkish breakfast – here, one of the most colorful meals in the world featuring an array of exquisite local produce. Dishes as part of the traditional experience include Turkish bread simit and menemen (one-pan eggs with tomatoes and peppers) alongside a fresh and simple assortment of colourful fruits and vegetables, market juices, healthy grains and freshly baked homemade breads. On Friday 9 th and Saturday 10th August Gede will bring his signature dishes including a traditional seafood omelette and steak & eggs to the traditional and extensive breakfast spread. The unique breakfast is priced at 195 TL per person.
THE BODRUM EDITION
The Bodrum EDITION is just steps from the bay, 3 kilometers from Yalikavak Marina at the western point of the Bodrum peninsula, and minutes from Bodrum Castle and Bodrum Amphitheatre. The boutique hotel features 108 guest rooms, suites and villas, most with views of the Aegean Sea — some with private pools, balconies, and gardens. Every room features custom-designed furnishings and indulgent marble bathrooms. Indulge yourself with treatments in the state-of-the-art spa, which includes a salon, Turkish Hammam, and fitness center. Guests can relax through the afternoon in the Infinity pool and access to the exclusive beach club with a jetty that houses private cabanas. Innovative food and beverage outlets include 2 bars, a gourmet specialty grill overlooking the bay, a night club, and an all-day casual dining venue featuring Latin-American cuisine as well as more localized menu offerings. The resort also has over 12,900 sqft/1,200 sqm of indoor and outdoor meeting and event space including meeting studios, a ballroom, and boardroom.
Now open, The Bodrum EDITION will close for the 2019 season on 31st October. Rates at The Bodrum EDITION start from €450 per night, including breakfast. Rates are subject to availability, based on two people sharing one double room.
Reservations +90 252 311 3160 | Reservations.bod@editionhotels.com
The Bodrum EDITION, Dirmil Mahallesi, Balyek Caddesi, No.5a, 48400 Yalikavak, Bodrum/Muğla, Turkey.
ABOUT DIEGO MUÑOZ
Widely renowned as one of the world’s most talented and creative chefs, Peruvian Diego Muñoz, an ambassador of the South American heritage around the world, has kicked off a new path as a free rider chef. While creating a diversity of locally-focused culinary operations in Europe, Asia and South America, he also takes part of unique ephemeral experiences across the globe.
An El Bulli alumnus, he was considered by the New York Times Magazine as one of four nomadic chefs to watch after dedicating 2016 to a global exploration that took him through twenty different countries, kitchens and cultures across Europe, Middle East, Asia and the Americas, working on collaborations, festivals, lectures, philanthropic and gastronomic events that challenged his culinary creativity.
Trained at Le Cordon Bleu in Canada and Paris, and awarded with “Le Grande Diplôme” distinction, Diego evolved as a cook at the mythical Spanish restaurants Mugaritz and El Bulli, learning from Andoni Luis Aduriz and Ferrán Adriá. He then moved to Australia to revitalize the kitchen of Bilson’s, recovering their second hat and getting the nomination for Chef of the Year in 2011.
After 15 years abroad he returned to his hometown, Lima, to take back on his own culinary heritage and to lead one of the most important projects in Peruvian gastronomy. During the four years as the Head Chef of Astrid & Gastón, he brought the restaurant to #14 on The World's 50 Best Restaurant’s List and to #1 on The Latin America’s 50 Best Restaurants List.
It was at the height of his success that, faithful to his aim to evolve, he moved from Astrid & Gastón to travel the world in search of inspiration, culinary exchange and a deep learning on local produce and sustainability, working with chefs and crews from as many different backgrounds. As a down-to-earth free rider, Diego finds creative balance through exploration and simplicity, always in connection with local traditions and culinary landscapes.
Already in charge of a diversity of projects, Diego kicks off 2018 leading the astonishing Belmond Andean Explorer, the first sleeper luxury train in South America that rides across the Andes of Perú, and the buzzing Cantina Peruana in Lisbon, together with Portuguese Star Chef José Avillez. With two more operations growing, the bistró PMY PapaMaizYuca in Copenhagen, with chefs Karlos Ponte and Emilio Macías, and the recently opened BRAVA, Kitchen and Morena at The Bodrum EDITION in Turkey, he has now opened a new project in Perú: ATMAN, an open table where he goes as free within his own home.
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