Brazilian Food Festival at Emperors Palace 6-10 May 2008

Emperors Palace in association with South African Airways and Renaissance São Paulo Hotel proudly presents the Brazilian Food Festival exclusive to Aurelia’s Restaurant from 6 to 10 May 2008.

The resort has become a cultural melting pot with a variety of food festivals taking place in Aurelia’s Restaurant, situated inside the five-star D’oreale Grande Hotel. The Brazilian Food Festival will be the first of its kind to take place at the leisure resort and will introduce three top Brazilian chefs.

Executive Chef Gayber Silveira and Pastry Chef Ramiro Bertassin from the Renaissance São Paulo Hotel and Executive Chef Gerard Diviney from the JW Marriott Rio de Janeiro will combine their culinary skills as they prepare colourful dishes.

Wayne Hill, Deputy General Manager for Hotels and Resort Operations at Emperors Palace commented, “We are extremely proud to be working with the Renaissance São Paulo Hotel and JW Marriott Rio De Janeiro as well as SAA on this incredible food festival and chef exchange programme. Aurelia’s Restaurant has hosted many international chefs and we have frequently sent our own chefs to train overseas – the most recent group returning from China only last week.”

“The chef exchange programme that Peermont are involved in offers young chefs the opportunity to experience new cooking techniques, new cuisine styles as well as new cultural environments - experience that is invaluable within our industry and for the resort. Guests love the food festivals Aurelia’s Restaurant hosts as it introduces their palates to new and exciting flavours and actually takes them on a magical trip to an exotic destination.” Hill concluded.

Reservations can be made through Emperors Palace during office hours on 011 928 1873. The Brazilian dinners will start from 19h00 in Aurelia’s Restaurant and will be buffet style at R180 per person.

Look out for:
Emperors Palace will be hosting an Asian Food Festival in June as well as an Indian Food Festival 5-8 August which will include an Indian Trade Fair from 6-11 August 2008.

Emperors Palace is a Peermont resort. Visit www.emperorspalace.com or www.peermont.com for more information.

Additional Information

Chef Profiles

Gayber Silveira – Executive Chef – Renaissance São Paulo Hotel

An expert in cooking for crowds, Silveira runs the five star hotels events and restaurants.

Born in São Paulo and son of a couple from Brazilian north coast, chef Gayber Silveira has always been a Brazilian cuisine lover and is always pleased to prepare dishes exploring the typical seasonings of his native cuisine.

Silveira begun his career at an early age, he was just 15 years old when started helping out at an industrial cuisine. After working at a series of multinational restaurant companies, he found out he could easily cook for crowds and move ahead to the banquet’s business.

Today, chef Gayber is not afraid to say he knows how to do the job. “I’ve been working in the Food & Beverage field for more than 20 years by now and I enjoy being creative in the kitchen.”

When cooking, Silveira especially likes to prepare seafood. His favorite thing to do is to increment dishes with tropical fruit and herbal seasonings. “The variety of tropical ingredients available in Brazil is amazing and I like to explore these flavors in my recipes.”

Before coming to the Renaissance chef Gayber had worked at the kitchen of a series of other international chain hotels. Since he started working with Marriott, Gayber Silveira has promoted a series of Brazilian Food Festivals at different Marriott properties abroad. At the Renaissance São Paulo Hotel, chef Gayber is responsible for events’ banquet service and has participated in the development of a large variety of themed menus for corporate and social gatherings.

Ramiro Bertassin - Pastry Chef - Renaissance São Paulo Hotel

French and Brazilian fusion confections are the guiding inspiration for the young Chef

A São Paulo native, Ramiro Bertassin is the new Pastry Chef of the Renaissance São Paulo Hotel, rounding out the select Food and Beverage team at the five-star hotel. Bertassin began working in food industry at the age of 14, as an assistant baker in the town of Americana in the State of São Paulo inland. He was quickly promoted to head baker, at which time his interest in the confectionery end of the business began to grow.

At the age of 16, he returned to the capital city and began working at the well-known Buffet Rosa Rosarum, where after just three years he was promoted to Assistant Pastry Chef. Ramiro later made the acquaintance of the famous Fabrice Lenud, acknowledged as the leading Pastry Chef in Brazil who invited him to be his second in command at the Hotel Sofitel kitchen, and had the opportunity to perfect his knowledge of international pastry techniques, especially French confections.

In 2002, Chef Lenud encouraged Bertassin to enter the Brazilian “Young Pastry Talents” contest held during the FISPAL Fair, and came in, in second place. The prize was a chocolate specialty course at the renowned Ecole Lenotre, in Paris. During his stay in France, Bertassin took advantage of the trip, and interned at the fine cuisine restaurant Relais de Servres. “My international experience was extremely enriching. I learned with the best Chefs and professionals in the world; it was an unprecedented learning experience”, commented the Chef.

After his international experience, Bertassin worked as the Pastry Chef at the Café Patisserie Verondá and at the celebrated Restaurante Fasano, where he was teamed up with Chefs such as Salvatore Loi and Flàvio Federico. Nine months ago the young Chef was invited to head up the Pastry area at the Renaissance Hotel. “Here I have the freedom to create desserts my way, that is to say, blending the age old French culinary culture with typically Brazilian fruits and sweets, lending a more Brazilian and tropical touch to the recipes”, added Bertassin.

Gerard Diviney – New Executive Chef – JW Marriott Rio De Janeiro

Born in Ireland, Chef Gerard Diviney has been working for large international lodging companies and has now arrived to the JW Marriott Rio de Janeiro, ready to transform the local gastronomy.

Living in Brazil for more than 12 years, Gerard has shown to be an enthusiast with the Brazilian spices, which he uses in his dishes, especially in the most exotic ones.

Chef Gerard worked in London, Geneva, Berlin and Brussels, mixing the French “nouvelle cuisine” with the Mediterranean food. He is permanently concerned to transmit a gastronomic identity to his special creations. His dishes, quite contemporary, are based on vegetables and organic leaves.

Pleasures of the local cuisine combined with French flavors result in a perfect harmony.

Gerard Diviney is responsible for the whole gastronomic area of the JW Marriott Rio de Janeiro that includes the Terraneo Complex, composed of the Terraneo Restaurant, Terraneo Lounge Bar and Taiyou Sushi and Sake Bar, as well as the Beach Café.

Download Recipies:
Brazilian Feijoada [33KB]
The traditional "caipirinha" that goes with the feijoada [33KB]