Gastronomic festival GastroFest Turkey 2019 will take place from 16th– 18thof May at Nirvana Lagoon Luxury 5 * hotel, Turkey. 

 

GastroFest Turkey will take place in the five-star Kemer’s Nirvana Lagoon Luxury hotel, which will bring together professionals of culinary and gourmets.

 

The mission of the festival is to share with the guests of the hotel a new gastronomic experience.

 

The participants of the festival will be representatives of Turkey, Russia and European countries.

 

Denis Perevoz, Kirill Sinichkin and Viktor Borisovich Belyaev, President of the Culinary Association of Russia, will present Russia. A cook who has worked in the Kremlin for 30 years and cooked for Leonid Brezhnev, Mikhail Gorbachev, Richard Nixon, Margaret Thatcher, Indira Gandhi, Helmut Kohl, Fidel Castro, Jacques Chirac, Yasser Arafat and, of course, for all Russian presidents.

 

During three days various events will take place:

• Workshops

• Evening entertainment program

• Culinary contests 

• Street food from around the world

• Wine workshop and tasting

• detox drinks preparation master class and more…

 

Guests can visit A’la Carte restaurants, where famous chefs will present the author's ideas and gastronomic delights. A unique installation of paintings will give a chance to plunge into the era of the Ottoman Empire and find out what kind of food the sultans ate and even they can try the spices that were used long before modern times. Extreme lovers can visit the mobile restaurant "Dinner in the Dark."

 

The festival will be held with the support of the tour operator Coral Travel.

ABOUT

FESTIVAL

FESTIVAL PROGRAM

 

GASTROFEST CHEFS

BELYAEV VIKTOR

President of the Culinary Association of Russia.

He worked in the Kremlin for 30 years and cooked for Leonid Brezhnev, Mikhail Gorbachev and all Russian presidents.

He cooked for Richard Nixon, Margaret Thatcher, Indira Gandhi, Helmut Kohl, Fidel Castro, Jacques Chirac, Yasser Arafat, and others.

In 2008 Victor Belyaev leaded the Russian Culinary Association, which is the only official member of the World Association of Chefs Societies (WACS) in Russia.

MUZAFFER

AYDIN

Passed the certification of the profession and certification training of the Chamber of Commerce of Antalya.

Participant of the Kremlin Culinary Cup (Moscow)

Participant Erfurt WACS World Chefs Olympics (Germany)

Participant of the Cologne Gastronomic Festival

Winner of many gold, silver medals and special jury awards at the Gastronomy Festival in Istanbul

Captain of the National Team of cooks of Turkey

Leading educational programs for students of the department of gastronomy at Akdeniz University.

Conducting training programs in the framework of the municipality of Antalya.

He cooked for Recep Tayyip Erdogan, Donald Trump, Barack Obama, Nursultan Nazarbayev, Bashar Assad.

Menu compilation and presentation of Chaine Des Rötisseurs

 

FABRIZIO FATUCCI

From 1990 to 2000 Fabrizio worked as a sous chef at the Grand Hotel Savoy and the UMA restaurant in London, at the restaurants Cafe Veneto Asador and El Toula in Rome.

Later he served cuisine at the Roman Red restaurants at Renzo Piano Auditorim, Ketumbar Diversi Sapori and Cantina Del Vecchio, and was the chef of the professional culinary school of Gambero Rosso, Citta ’del Gusto.

Six years ago, an eminent chef from Italy introduced the author's cuisine in St. Petersburg: he prepared traditional Italian dishes using traditional Russian products.

Fabrizio acted as chief consultant of Moscow restaurants Kokon, Royal Bar, Forbes, was the brand chef of the restaurant group Cork, head chef of the Italian culinary school in Moscow Academy Del Gusto, head consultant of Metro Cash & Carry.

Author of the author's recipe book “My Italian Cuisine.

 

KIRILL

SINICHKIN

WACS judge, category "B", Vice-President of the Vladimir Culinary Association

Training at the P. Bocuse Institute (France, Lyon, 2017)

Certificate of completion of cursors "Cuisine francaise authentique & Cuisine moderne"

Brand-chef of park-hotels: “Voznesenskaya Sloboda”, Vladimir city and “Pushkarskaya Sloboda”, Suzdal city.

Restaurants “Krucha”, “Uley”, “Lepota”, “Na Pinaikhe”, tavern “Pushkar”, steak house “Yar”, cafe of author's cuisine “Vinegret”.

ERICH GLAVICA

Member of WMCS

Member of CMCA

Member of WACS

Member of SKMER

MEMBER of HKS

Certified WACS Masterchef

Certified WACS Executive Chef

Winner of Cristal Ladle

awarded by the Croatian

Culinary Association

INTERNATIONAL  WACS JUDGE

MENTOR TO YOUNG CHEFS

OWNER OF A “RENT A CHEF“ AGENCY

OWNER OF A “TRAINING IN HOSPITALITY AND CATERING“ COMPANY

DENIS

PEREVOZ

Member of the Moscow Culinary Association and the National Guild of Chefs, participant and medalist of international and Russian culinary competition.

He did internships in famous institutions in Italy, Spain and France, such as the restaurant of Paul Bocuse, the restaurant La Pergola, the restaurant Arzak, which received the highest rating from the Red Michelin Guide - three stars.

Currently, he is a  chief consultant and co-owner of the consulting company "Recipe of Success."

MARINA

KHYUPPENEN

Barista

Moscow

Co-founder of the chain of coffee houses “Jezve Coffee”

Three-time champion in making coffee in ibrik (Russian Ibrik Championship)

Bronze medalist of the World Cup Ibrik Championship, 2017 

Silver medalist of the World Cup  Ibrik Championship , 2018

EMMANUELLE MONGILLO

Emmanuelle Mongillo  is a young and ambitious chef at the Balzi Rossi restaurant in Moscow. He received a brilliant gastronomic education in Italy, where he took the first steps in his career. From the age of 13, he worked at the Rafael D’Adio restaurant in Napoli. 

The talent of the young chef was noticed outside the restaurant: after a while, Emanuele  was invited to the Quattro Passi restaurant, which was awarded two Michelin stars, to work. Here, the chef was able to reveal his talent to the full, working with the best Italian products and delicacies. After this career, Emanuele developed rapidly, restaurants from Sydney (BakoMato Osteria) to Singapore offered the chef to lead the kitchen and create the author's menu. One year later  Emmanuele Mongilo headed the kitchen of the Balzi Rossi restaurant, where he created a unique menu consisting of the hits of the Mediterranean cuisine and the author's vision of Asian and Russian dishes. In the team to his boss recruited professionals in his own image and likeness. Emmanuele confesses: “I’m Italian to the bone marrow, so even if I cook Tom Yam, it will still have a bit of my native Italy.” The chef sets himself an ambitious task - to develop high gastronomy in Russia and to acquaint guests of the Balzi Rossi restaurant with new tastes and combinations.

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