News - Gianluca Re Fraschini "Per una Buona, Sana Cucina"

Le nouveau chef Gianluca Re Fraschini proposera une carte entièrement réinventée, mettant en avant la richesse des produits italiens et la créativité. A 32 ans, ce jeune chef a déjà derrière lui un très beau parcours international et a fait ses armes avec les plus grands (Pierre Gagnaire, Albert Roux). Gerardo Gargiulo, nommé directeur de l'établissement a mené la majeure partie de sa carrière en Italie dans la région de Milan. A partir du mois de septembre, tous deux accueilleront les amateurs de gastronomie italienne dans un décor mêlant confort, modernité et Méditerranée ! A découvrir en exclusivité, les Cailles rôties et poireaux braisés au safran...l'occasion de découvrir l'Italie autrement!

Gault Millau

This included a stint at the Peninsula restaurant at Hotel Lotte in South Korea, where he was invited to share his skills by Italy’s ambassador to that country. A native of Cuggiono, near Milan, he trained with several of Italy’s most renowned chefs, including Gualtiero Marchesi, owner of the famed Milan restaurant of the same name; Angelo Paracucchi; Pierre Gagnaire; Albert Roux; and Pierre Orsi. He also apprenticed at Le Gavroche, one of London’s most acclaimed restaurants. In addition, Re Fraschini owned and served as executive chef at a traditional Italian eatery in Lake Garda, where he continued to perfect his skills. He also served as chef at La Reserva Rotana in Spain; Il Cavallino in Luxemburg; and Aubergine in Israel. Among the culinary events he has overseen was the Italian Gastronomic Festival at the Westin Hotel, Kyoto, Japan.

“Gianluca was raised in Northern Italy, and from an early age began absorbing the lessons of true Italian cooking. His approach emphasizes freshness and simplicity, so that dishes offer exquisite flavor. The result is both rustic and elegant,” Lama said. “With Gianluca leading Andrea’s culinary team, we expect that it will be one of the finest Italian restaurants on the coast.”

Andrea will offer a menu with strong Northern Italian and Tuscan influences and authentic touches. Under Re Fraschini’s direction, Andrea’s cuisine will be chic yet rustic, bringing the very finest elements of Italy’s classic restaurants to the California coast. The emphasis will be on uncomplicated yet bold regional dishes with exquisite flavors classically prepared using the freshest and finest ingredients. A glassed-in wine room will display 1,200 bottles mainly from the great wineries of Italy, but also Napa, Sonoma and Alexander Valley. Spectacular ocean panoramas will complement the simple elegance of the table settings of crisp Italian linens, Riedel glassware and Rene Ozorio fine bone china.

A masterpiece in the making, The Resort at Pelican Hill is melding the precepts of internationally heralded Italian Renaissance architect Andrea Palladio (for whom Andrea restaurant is named) with the welcoming and relaxed style of coastal California. It promises to become a preferred getaway among sophisticated, high-end travelers. The resort is rising on a 504-acre site in Newport Coast, located between the chic and picturesque towns of Newport Beach and Laguna Beach, and boasts one of the most serene and beautiful coastal settings in Southern California. Here the Pacific Ocean laps uncrowded beaches and thousands of acres of coastal habitat are permanently protected as open space or designated for recreational uses only. From throughout the resort, there will be vivid views of this natural bounty. The resort’s first component, Pelican Hill Golf Club with 36 holes by Tom Fazio, opened in November 2007; all other components – 128 bungalows and 204 villas – all with dramatic ocean views - 20,000 square feet of plush function space for every type of event, luxurious spa with 22 treatment rooms, spectacular and secluded wedding venues, world-class restaurants and “Coliseum” pool – will open in late fall 2008.

The Irvine Company Resort Properties owns and manages the finest resort and leisure destinations in Newport Coast and the City of Irvine. In addition to The Resort at Pelican Hill, the portfolio includes The Island Hotel Newport Beach, the city’s landmark property and only AAA Five Diamond hotel; Hyatt Regency Irvine, the city’s only Four Diamond hotel; Oak Creek Golf Club in Irvine, featuring a
challenging, Tom Fazio-designed public golf course; and several of the finest marinas in Newport Harbor
and Northern California.

For more information on The Resort at Pelican Hill, log on to www.pelicanhill.com.


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"I could combine my passion for cooking and passion for traveling because you can travel a lot of countries, meeting people with different nationalities and learning their culture and eating all the types of food,'' he told The Korea Times at the Lotte Hotel Seoul.
Born in Milan in 1976, he has worked in other countries including France, Spain, Dubai and Malaysia. He believes that his experience in different countries helps him offer delight and satisfaction at the table of his customers.
He was invited to Lotte Hotel Seoul's Italian restaurant, Peninsula, as the second in a series of celebrity chefs. Staying through June 8, he promised to create exquisite masterpieces for diners here.
"The menu I have worked on is something very simple and authentic. As I worked with Asian people for a long time in Asia, I know what Asian people like,'' he said.
Although he became one of the top chefs in the world at a young age, he had no formal training. As he found experience was much valuable teacher, he began his career as a kitchen trainee chef, but he believed that he learned from a number of high profile chefs at the best restaurants in the world.
"For me, I've never been to a school for cooking. It depends on the person, but for me, I was quite self-motivated. I read books and learned different languages by myself. When someone comes out from a school at 19 or 20, they are not ready to work in a kitchen,'' he said.
But he said the most important thing to become a chef is to know how to eat well.
"To become a chef, I believe you must like to eat well. If you know how to eat well, that makes you want to try other things. It is what made me leave Italy and go to France to see and learn new things,'' he said.
He seems quite adventurous when it comes to traveling in other countries and tasting different dishes. But he stays faithful to his philosophy in the creation of dishes _ they should be simple.
"It's like a woman. If a woman is beautiful, she doesn't need to put anything on her face. She doesn't need makeup,'' he said.
Based on his early success and reputation, he is also interested in restaurant business and management. He believes that a good cook should also be aware of every aspect related to his restaurant.
"Marketing is important, and PR, training staff, restaurant design are, too. You should take care of a little bit of everything about a restaurant. A good chef should be a good manager of a restaurant,'' he said.

e3dward@koreatimes.co.kr