Cap Maison’s Third Annual Guest Chef Series
Cap Maison continues its popular Guest Chef Series for the third year in 2013, with three dynamic international chefs joining Cliff at Cap’s Executive Chef Craig Jones in the kitchen. This year’s guest chefs are Julian Marshall of Bleeding Heart in London; José Pizarro of José and Pizarro restaurants in London; and Joe Truex of Watershed on Peachtree in Atlanta. To mark the occasion, Cap Maison is once again offering its Chef Series Weekend package which includes accommodations, multi-course dinners prepared by the visiting star chefs, and a savings off published rates.
“By bringing guest chefs to Cap Maison, we keeps things fresh and bring new influences to our restaurant,” says Ross Stevenson, General Manager. “It’s also an opportunity for our culinary staff to spend time abroad working in their respective kitchens. In the end, it’s really collaboration between Chef Craig and the visiting chefs.”
- Three-nights in a Gardenview Room
- Daily breakfast at Cliff at Cap
- Chef Series Dinner on Friday and Saturday nights. Saturday dinner includes wines paired with the Guest Chef’s menu.
- Round-trip airport transfers
- $1,845 per room, per package, based on double occupancy (excluding tax and service)
January 25 & 26, 2013
Julian Marshall, Head Chef
Bleeding Heart, London, England
Julian Marshall, Head Chef of Bleeding Heart in London,
has 25 years under his toque as a chef, including seven years with Anton Mosimann and eight years as chef of The Lanesborough . Two years ago he moved to one of the city of London’s most venerable and historic establishments, the 30 year-old Bleeding Heart, with its fine-dining restaurants, its French Bistro and Terrace and its Anglo-Saxon Tavern. He now runs a team of 28 chefs in four separate kitchens, a daunting task for anyone, especially in December when they handle almost 1,000 customers a day. His passion is for food that is simply and honestly prepared.
March 1 & 2, 2013
José Pizarro, Executive Chef
José and Pizarro, London, England
Chef José Pizarro has been called the father of Spanish cooking in the UK. He opened his first solo venture, José, in May 2011 and opened Pizarro in November 2011. Chef Pizzaro is a veteran of Meson de Doña Filo in Madrid, where he cooked nueva cocina and began his love affair with fresh, brightly flavored dishes. He later worked at some of London’s most prestigious Spanish restaurants including Eyre Brothers, Brindisa and Gaudi. He is the author of Seasonal Spanish Food and the forthcoming Spanish Flavours. In 2012, Chef Pizzaro was awarded Ontrade personality of the year 2012 by Harpers Magazine, Newcomer of the Year 2012 Winner Food and Travel Magazine Awards, Restaurant of the Year 2012 Winner Food and Travel Magazine Awards and Restaurant of the Year 2012 World Food Awards.
Watershed on Peachtree, Atlanta, Georgia
Chef Joe Truex, a native Southerner, displays his unique style of Southern cuisine at Watershed on Peachtree. His classic approach to cooking transforms traditional Southern dishes into something distinctive and exciting. A graduate of The Culinary Institute of America in New York, he worked at the original Le Cirque under Chef Daniel Boulud, and in restaurants in Basel, Switzerland, Las Vegas and New York City, as well as at the prominent Atlanta restaurant Repast.
Cliff at Cap, Cap Maison, Saint Lucia
Executive Chef Craig Jones oversees the resort’s signature restaurant, Cliff at Cap, one of the island’s top tables with breathtaking panoramic views of the Caribbean Sea. Chef Jones serves a French West Indian-inspired contemporary menu based on classical techniques, fresh island products and seafood. His cooking at Cliff has been hailed by The New York Times and Cliff at Cap is regarded as one of the most highly sought after tables in the Caribbean. His disciplined approach is rooted in his experience at a number of Relais & Chateaux and other Michelin-starred restaurants in Scotland and England, including Longueville Manor, and Gravetye Manor & Inverlochy Castle.