engage your senses

Finding solutions for big challenges requires creativity, innovation, an open mind and a lot of passion. How fitting it is that those also happen to be perfect descriptors for the world’s great chefs. Over a decade ago we realised we could extend our culinary prowess through close collaboration with culinary masters, and Givaudan’s Chef’s Council was born.

Givaudan’s Chef’s Council is a summit that includes some of the most respected and renowned chefs, providing a direct line to  culinary trends from across the world: our panel of leading restaurant chefs are at the edge of culinary artistry, focused on the pursuit of taste perfection.

  

Jordi Rocca

From council to concept

Each gathering of the Chef’s Council is focused on a particular set of challenges.

The external collaborators work upfront with our internal chefs and extended teams to understand the challenge, then to brainstorm, ideate, develop and create.

In the world of flavour and taste there is nothing quite like it and the results have been sensational, often leading to breakthroughs the industry has never before seen.

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    A catalyst for culinary innovation

    A Givaudan’s Chef’s Council is full of energy and activity, and is also a starting point for a long journey of review, research and refinement. Back at our many sites across the globe, cross-functional teams use the outcomes of each Chef’s Council to create new concepts, ultimately leading to commercialisation. We identify exciting areas for scientific exploration to give our customers surprising new, and delicious solutions.  Over the years we’ve spanned the globe and created solutions for an amazingly broad range of topics:

    2006

    Napa, California – Chicken and FlavourVision®

    2007

    Cincinnati – Vanilla

    2008

    Barcelona – Beef and FlavourVision®

    2010

    Hong Kong Umami and kokumi

    2014

    New York City – Freshness

    2018

    Amsterdam – Beyond sweetness

    2019

    London – The Protein Challenge

    By engaging world famous chefs, Givaudan’s Chef’s Council is one way that Givaudan co-creates the future of food, bringing the best solutions to our customers.  

    A panel of world-class chefs

    Some of the leading chefs who have worked with us on Givaudan’s Chef’s Council:

    Alex Atala (D.O.M. Restaurant) São Paulo, Brazil
    Alex Stupak (Empellón Cocina) New York, USA
    Alvin Leung (Bo Innovation) Hong Kong, China
    Andrea Blanco Prieto (La Gaia) Cuernavaca, Mexico
    André Chiang (André) Singapore
    Atul Kochhar (Benaras) London, UK
    Barry Lim (OZO Wesely) Hong Kong, China
    Beau MacMillan (Sanctuary on Camelback Mountain) Arizona, USA
    Daniel Holzman (The Meatball Shop) New York, USA
    Flavio Solórzano (El Señorio de Sulco) Lima, Peru
    Giancarlo Perbellini (Ristorante Perbellini) Verona, Italy
    Joan, Josep and Jordi Roca (El Celler de Can Roca) Girona, Spain
    Patrick Lassaque (Wynn Hotel) Las Vegas, USA
    Paul Virant (Vie Restaurant and Perennial Virant) Chicago, USA
    Wylie Dufresne (wd-50 and Alder) New York, USA

    A warm meal  

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    Explore our Chef’s Council editions

    > Givaudan’s Chef’s Council London 2019
    > Givaudan’s Chef’s Council Amsterdam 2018
    > Givaudan’s Chef’s Council New York City 2014
    > Givaudan’s Chef’s Council Hong Kong 2010