• From council to concept
  • Chef’s Councils lead to breakthroughs
  • A catalyst for culinary innovation
  • A panel of world-class chefs
  • Explore our Chef’s Council editions
From council to concept

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.

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.

Chef’s Councils lead to breakthroughs

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

Jordi Rocca (El Celler de Can Roca) Girona, Spain
Jordi Rocca (El Celler de Can Roca) Girona, Spain

A catalyst for culinary innovation

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

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
Amanda Cohen (Dirt Candy) New York, USA
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
Chantelle Nicholson (Tredwells) London, UK
Cristina Bowerman (Glass Hostaria) Roma, Italy
Daniel Holzman (The Meatball Shop) New York, USA
Flavio Solórzano (El Señorio de Sulco) Lima, Peru
Giancarlo Perbellini (Ristorante Perbellini) Verona, Italy
Helena Rizzo (Mani Restaurant) São Paulo, Brazil
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

Explore our Chef’s Council editions

Explore our Givaudan’s Chef’s Council editions

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