Latest news with #ExecutiveChef
Forbes
16-06-2025
- Entertainment
- Forbes
Fascinating Balkan Cuisine In Chicago At Ambar
Dining room at Ambar, Chicago When the worst thing I can say about a restaurant is that the print on the menu is too small, you know I enjoyed an excellent experience. That's the situation at Ambar, a new (opened in April) restaurant in Chicago's River North area. This is the newest location for this chain, which has restaurants in a few US cities, including Arlington, VA and Washington, D.C.; there are also locations in Belgrade, Serbia. That may seen like an unusual assortment of locations, except when you consider that Ambar specializes in Balkan cuisine. What is Balkan cuisine? Well at Ambar, that includes several choices of pita bread, soups such as Veal and Carrot Ginger, Almond Fried Chicken and several items from their wood burning oven and plenty of enticing vegetables such as Eggplant Moussaka and Fried Zucchini. Smoked sausage at Ambar, Chicago What is Balkan cuisine? Well, I'm not sure after one meal that I can describe it in great detail, but I definitely like it. It's a wide range of dishes, none of which are overly spicy, but with a distinct tang), but almost all of them being vibrant, delicious and rather distinctive. I asked executive chef Nikola Stefanovic, who was born and raised in Belgrade, Serbia, what the goal of his hospitality team and he was in creating the menu and atmosphere of Ambar. 'Our goal was to reimagine traditional Balkan cuisine through a modern lens, showcasing the region's rich flavors, diverse influences, and vibrant hospitality. It's an honor to bring this unique culinary perspective to life in a way that feels both authentic and exciting for today's diner.' A few highlights from my meal: to start, Kajmak, a traditional Balkan creamy milk spread and the White Bean hummus are excellent when spread on the house pita bread, as is the Beet Tzatziki, a beet yogurt dish with garlic and dill - this last spread gets my vote for a signature food dish at Ambar. Carrot Ginger Soup was rich, but not overly so and offered an explosion of flavors, as it is topped with sunflower seeds and cilantro - here is another can't miss dish. I was a bit disappointed with the Roasted Baby Carrots in a passionfruit glaze, as the carrots, which were quite flavorful were a bit rough and seemed overcooked. This is a side dish, so opt instead for Grilled Asparagus or Fried Zucchini, this last option served with a bell pepper yogurt dipping sauce. As for main courses, naturally there is Beef Kebab as well as Chicken Skewers and a tantalizing plate of Smoked Pork Sausage, served with mustard and red cabbage slaw. For heartier plates, go with the Roasted Lamb - perfectly cooked, the Pork Belly Stuffed Cabbage or the Grilled Rainbow Trout. Finish with a dessert such as Warm Brownie Skillet, a collection of three sorbet - lemon curd, plum and mango; each is very flavorful and quite rich, while never being overdone; these are not the typical sorbet you'd find at an Italian restaurant; as this is Balkan cuisine, they shouldn't be. Well done to the kitchen team! The beverage program is first-rate with a wide variety of cocktails as well as an impressive selection of wines from Serbia, Croatia, Bosnia & Herzegovina Slovenia and Greece; the array of wines is impressive from Chardonnay, Sauvignon Blanc and Plavac Mali (similar to a California Zinfandel) to a Xinomavro (one of Greece's best reds) and choice of orange Pinot Grigios. Most of these selections are priced in the $40-55 range, which is nice to see these days, rather than the seemingly typical $100 and up bottles at too many city restaurants. House glass pours are $7, which is very reasonable and welcome for most diners these days. A special tip of the cap to the person or persons that assembled this wine program - they did their homework! Finally, if you dare, try a Rakia, a typical brandy of Balkan nations; choices include pear, apple, plum and apricot. The flavors are spot on, but keep in mind that these Rakia check in a around 40% alcohol - enjoy sparingly! The room is large, bright and cheerfully decorated (see above photo) and our server was very informative and attentive without checking back every few minutes to see if we were okay. I always appreciate service that's helpful without being overbearing, and this young woman was ultra professional. For a restaurant that's only been open about two months, I am very impressed on so many levels. You'll see diners in their 20s and 30s, as well as many in their 50s and 60s. Ambar has something unique for all tastes. Highly recommended Ambar 700 N. Clark Street, Chicago Open every day for lunch and dinner
Hospitality Net
11-06-2025
- Entertainment
- Hospitality Net
Jaeyoung Lee has been appointed Executive Chef at Four Seasons Hotel Shenzhen
Culinary leader Jaeyoung Lee ushers in a new chapter of creative innovation as he joins Four Seasons Hotel Shenzhen as Executive Chef. Chef Jay will be overseeing the five-star urban sanctuary's three world-class restaurants, one lounge and premium banqueting with a focus on creating elevated and distinctive guest experiences. Chef Jay honed his superlative skills across a range of high-end establishments, including Park Hyatt Busan, Park Hyatt Seoul, Hyatt Regency Hakone Japan and The Ritz Carlton Seoul. In 2015, Chef Jay joined Four Seasons Hotel Seoul as Executive Chef, later bringing his culinary vision to Four Seasons Resort Chiang Mai. Now, he looks forward to his new role at Four Seasons Hotel Shenzhen. His famous drive is an ideal match for the buzzing energy of one of China's most dynamic cities. Inspired by the country's rich cultural and culinary heritage, Chef Jay is excited to build strong, respectful partnerships with local suppliers and producers. A collaborative approach also infuses his leadership style. By "fostering a team environment where ideas flourish and service remains consistently exceptional," he's committed to further elevating the hotel's culture of excellence and creativity. Innovation is key, both in terms of reflecting Four Seasons standards and exceeding the evolving expectations of global and local guests. Chef Jay will be bringing his creative flair to the luxury hotel's renowned dining scene. Within the hotel's art-filled ambience, guests can explore a range of global flavours: Cantonese at elegant Zhuo Yue Xuan; innovative Japanese at Matsuyi; abundant all-day international and Asian at FOO, and light bites and cocktails at chic Yi Lounge.
CNA
19-05-2025
- Entertainment
- CNA
CNA938 Rewind - Questo Cibo Sa Di Casa! Dine in your very own Italian home
CNA938 Rewind Have you ever wondered what it would be like to eat and live like an Italian? At this cozy Italian restaurant, they want to fill your hearts with food that makes you feel like an Italian at heart. All while enjoying Singapore's skyline 43 storeys above ground. Hui Wong gets more from Andrea De Paola, Executive Chef at Altro Zafferano
