The taste of inspiration
Creating the future of food requires creativity, innovation, an open mind and a lot of passion. Fittingly, those words also encapsulate the work of the world’s great chefs.
Over a decade ago, we realised that we could extend our capabilities and find culinary inspiration by collaborating with these masters. Givaudan’s Chef’s Council was born.
Givaudan’s Chef’s Council includes some of the world’s most respected and renowned chefs, providing a direct line to culinary trends from across the world. Our panel of leading restaurant chefs is at the edge of culinary artistry, focused on the pursuit of taste perfection.
From council to concept
Each gathering of the Chef’s Council helps us to go beyond current thinking and stay one step ahead of specific food and drink challenges. The external collaborators work upfront with our internal chefs and extended teams to understand the challenge, then to brainstorm, ideate, imagine and create food experiences together.
In the world of flavour and taste there is nothing quite like Givaudan’s Chef’s Council. The results have been sensational, often leading to breakthroughs the industry has never seen before.
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
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
