Europe's Culinary Heritage

Europe is renowned for its cuisine and each of its countries has a dish with which it is synonymous. In fact, it could be said that gastronomy was born in Europe. And gastronomy has been at our heart since the early days in Berlin, where Berthold and Helene Kempinski sold the finest European products and ingredients in their high-end delicatessen. Since then, we have embraced the rich and varied culinary traditions of the region, taking them with us as we have explored the world; introducing them to each of our destinations. Many of our talented chefs were born and raised in Europe and their cuisine is inspired by their birthplace. We spoke to four of our chefs with strong European roots and asked them how this has informed their cooking style, and how they interpret and modernise traditional dishes of their childhood.

Born on the Maltese island of Gozo, Trevor is passionate about the culinary history of his birthplace. “My culinary senses are inspired by Europe and the Mediterranean - all my signature menus are based on Malta’s history and my childhood memories,” says Trevor. “Britain, France, Italy, and Spain, together with Middle Eastern countries, have ruled our islands and their heritage is reflected in our cuisine”. Trevor has researched and revamped original flavours of the recipes Malta inherited from its rulers. “My featured dish, Seared King Scallops, has a French influence with a Gozitan twist. Ingredients include celeriac puree, saffron vinaigrette, basil caviar, nasturtium leaves, with a light hay smoke”.

Giovanni was born on Sardinia, an island famous for its cuisine, wine and hospitality. “My mother was the main reason I became a chef - I loved helping her in the family restaurant. I learned about the importance of simplicity and authentic fresh products. My menus feature traditional dishes from all over Italy, including my hometown of Sassari which is famous for Culurgiones. I buy authentic Italian products and the best vegetables to make sure my dishes have the correct flavour. This is a recipe from my heart. The star ingredient is a Burrata I created with an Italian cheese producer here in Egypt. I top the Burrata with extra virgin olive oil, fresh basil, organic rocket, and cherry tomatoes”.

Matthias was born in Karlsruhe, on the French-German border, and is inspired by the rich culinary heritage of central Europe. Infused with his passion for European cuisine, his dishes feature products of the best possible origin, served with a sharp, unfussy presentation. “I consider my style to be provocative with influences from the cuisine of different countries such as Germany, France and Austria,” he says. For Matthias there is no better profession, "I work with the best ingredients in the world that appeal to all five senses, and delight our guests," he explains. “My featured dish is an elegant combination of buckwheat, sorrel, and pear, dressed with yogurt”.

Born in Blindenmarkt, a small village in Lower Austria, Roland began his culinary journey, aged 15, as an apprentice at the restaurant of his friend’s father. His European roots have determined his culinary vision which acknowledges local dishes such as Mediterranean seafood, rich stews from the Balkans, and dumplings from Bohemia. “The dishes tell a story of the country’s history and people,” he says. “Understanding the way each dish is cooked inspires me to take this tradition and bring it forward with modern cooking technology. My featured dish is 'Herb Garden' - a mixture of classic French cuisine and a traditional Lebanese dish, made with hummus, dried black olives, vegetable crudites, and sprouts”.