Two Michelin Rossini’s chef dinner invitation: Indulge in the heavenly dishes created by talented starred Chef Giuseppe De Vuono. The award-winning restaurant at Sheraton Grande Sukhumvit, a Luxury Collection Hotel, is hosting the “Sicilian Symphony of Culinary Overture” to present the one-of-its-kind dinners for which it known through a creative collaboration with De Vuono, the talented executive chef from Hong Kong’s two Michelin-starred Octavium, on 13 – 14 September 2024 starting at 19:30 hrs.
The spectacular culinary journey will begin with ‘Ouverture’, featuring Arancino ragout, Black mussel caviar, and Tomato ricotta and olives as tempting canapés and Sarde Beccafico, Caponata and Salsiccia as savory Amuse Bouches. ‘Allegro’ takes the stage next with ‘Carabinieros Red Prawn’ Stuffed Zucchini Flower “Har Gow” Oscietra Caviar, an impressive homage to Hong Kong’s famed dumpling with a tantalizing Italian twist, and Slow-cooked Wagyu Cheek’ with Salsa Tonnata / Melanosporum Black Truffle.
This is followed by ‘Andante’, an exquisite set of ‘Paccheri’ with Sicilian Style Sunday Squid Ragu. SCHERZO features ‘Hokkaida Hamachi’ with Morel Mushroom / Sweet & Sour Sauce and ‘Mayura Beef Tenderloin’ with Sicilian Eggplant Parmigiana / Eggplant Caviar. The gustatory adventure, accompanied by wonderful music, comes to a sweet conclusion with ‘Allegro Con Fuoco’.
Hokkaido dish by chef Giuseppe De Vuono.
“I would like to bring a piece of home and Octavium to diners” De Vuono says of the special dishes he is preparing for the upcoming Sicilian Symphony of Culinary Overture. Inspired by his fond memories of his time in Sicily, Hong Kong and more, this young yet exceptional chef has created an extraordinary menu.
Joining this exclusive dinner event costs just THB 6,800++ per person for food-only option and THB 12,600++ per person with premium beverage pairing. The well-curated list of premium beverages includes 2018 Nervi Conterno Vigna Valferana, Italy, 2022 Vietti, Roero Arneis, Piedmont, Italy and 2020 Tenuta Capofaro Malvasia di Salina Passito Sicily, Italy.
Born and raised in Sicily, De Vuono started his remarkable culinary journey at a young age and has since built up an impressive profile. A student of the prestigious “Hotel Higher Education Antonello da Messina”, he won the Silver Medal at the European Association of Hotel and Tourism Schools’ Annual Conference and Competition at the age of 17. After graduating, De Vuono moved to London, honing his skills at Michelin-starred restaurants and five-star hotels, including Locanda Locatelli and The Connaught Hotel. At The Connaught, he was part of the opening team for a new concept restaurant by Jean-Georges Vongerichten, further broadening his fine dining expertise.
Sicilian Sunday Squid Ragu by chef Giuseppe De Vuono.
In 2018, he joined Tosca di Angelo at The Ritz-Carlton in Hong Kong, retaining one Michelin star for three consecutive years and later worked closely with maestro Umberto Bombana at “Otto e Mezzo BOMBANA HK,” the first and only Italian restaurant outside Italy to receive three Michelin stars. Now the executive chef at the two Michelin-starred restaurant Octavium, De Vuono is ready to come to Bangkok and delight every diner with his “Sicilian Symphony of Culinary Overture”.
Don’t miss Chef De Vuono’s amazing cooking skills, refined tastes, and creativity at Rossini’s. For more information and to reserve your table, please visit LINE Shop at shop.line.me/@sheratongrandebkk, call +66 (0)2 649 8888, email [email protected]
