THM Event: THM hosts Michelin starred chef Christoph Bob
Dear Colleagues and Students,
You are cordially invited to attend the following event organized by the Department of Tourism and Hotel Management in which the Michelin starred Chef Christoph Bob will show some examples from the Italian cuisine at the special amphitheater classroom (demo kitchen) in the R Building adjacent to the Le Piment Rouge Restaurant. The famous chef is visiting Ankara within the frame of the Italian Culinary Days between 19-23 November. Michelin starred chef Christoph Bob is presenting an exclusive menu starring the finest examples of Italian cuisine at Ankara HiltonSA in collaboration with the Embassy of Italy.
Guest Chef: Christoph Bob
Date and Time: 19 November, 10:30-12:30
Place: East Campus, R Building, amphitheater classroom (adjacent to Le Piment Rouge Restaurant), R Building, East Campus
Seminar language will be English. The event is within the scope of GE. For the poster of the event, the following site http://thm.bilkent.edu.tr/announcements/ may be visited.
Christoph Bob, the executive chef, brings extraordinary achievements in the food world to Monastero Santa Rosa with leading chef positions in some of the top restaurants throughout Europe. Just prior to joining the Monastero Santa Rosa team, he was chef de cuisine for four years at the famed Relais Blu Villa Hotel in Massa Lubrense on the Sorrento Peninsula, where he received many plaudits for his mouthwatering dishes. He has held the coveted position of chef de cuisine at the Grand Hotel Villa a Fetrinelli, a Michelint two star restaurant in Gargnano, Italy, and was sous chef at La Pergola Cavalieri, a Michelin three-star restaurant in Rome.
Other distinguished restaurants he has worked at include Alain Ducasse, the Michelin three-star restaurant in the Plaza Athenee in Paris; Torre del Saracino, the Michelin two-star restaurant in Naples, Italy; Taillevent, the three-star Michelin restaurant in Paris; and Petermann’s Kunststuben, the Michelin two-star restaurant in Zurich. He began his career in London where he worked at Mosimann’s.