Chef Angelo Sanelli 我的偶像厨师
Chef Angelo Sanelli
这个是我的偶像厨师。觉得他的个人魅力，是个名符其实的明星大厨。那天出席 organic food 产品发布会，主办邀请他来作烹调示范。烹饪学校的设计非常专业，打在他身上的灯光就充满舞台感。而他，就有着吸引每人目不转睛的 charisma。
以下为他的介绍，载自http://www.michelangelos.com.sg/
An Australian by birth and to Italian parents, the passion for cooking was ignited when he spent time with his mother and sister to prepare the family meals.
As a young man, he entertained his guests at home, preparing dinners that dazzled his guests. With encouragements from his family, Sanelli started a small family-run catering business, which proved to be a success. He later joined Jolsen’s, a well-known Melbourne eatery and became a partner.
He moved on to be a co-owner and chef of Café Quintino. Within 6 months, the 2-storey restaurant was running at full capacity. Café Quintino quickly became the talk of Melbourne with its focus on wholesome food and community spirit, with art exhibitions and fund raising that was an integral part of the restaurant’s soul. After becoming a favorite restaurant amongst the people in Melbourne, Café Quintino was awarded the inaugural “Bent Fork Award” in 1984, a prestigious dining award for Melbourne restaurants. It was here that Sanelli made Australian culinary history by winning the prestigious “Bent Fork Award” for two consecutive years.
Moving north to Port Douglas, he co-founded La Marina’s. Receiving rave reviews upon its opening, one reviewer likening it to a ‘harem of gastronomic pleasures’. La Marina soon became one of Port Douglas’s leading dining establishments. Quickly accepted by the local Italian community, the restaurant became a dining destination for both local and international celebrities and visiting sporting sides such as the Formula One Teams and The Australian Cricket Team. Royalty such as Prince Charles and Princess Margaret were spoted at La Marina. Entertainers on tour in Australia such as Cher, Clint Eastwood and Jon Bon Jovi, all made a point of dining with Sanelli. His dining reputation also extended into political circles with the former Australian Prime Minister Bob Hawke and George Bush Senior both enjoying his culinary delights. In fact after hosting George Bush Senior for 13 days, Mr Bush presented Sanelli with a plaque promoting his culinary professionalism and service.
Although with all the success and accolades Sanelli has received, he still wanted to explore other cultures and cuisines. Coupled with his sense of adventure, he moved on to Singapore.
His first appointment in Singapore was being an Executive Chef of Orang Utan Micro Brewery, where he started experimenting with multi-cultural cuisines. Business was brisk as Angelo presented various styles of cuisine to his clientele. His ability to accommodate his customer’s requests and his ideal of never compromising the quality of his product ensured a successful restaurant.
Soon Sanelli had carved out a niche for him and was known as “The Great Explorer” of Singapore cuisines. His gregarious and affable personality soon won him a loyal following. His acute sense of adventure and bold approach to cooking catapulted him into national and international fame.
He was approached to design and operate Singapore’s first South American restaurant and bar named Escobar. This restaurant soon became a landmark along the vibrant Boat Quay. Sanelli’s artistic cuisine paired with the restaurant’s lively bar atmosphere ensured Escobar’s popularity and the perfect platform to show Singapore his true abilities. A gregarious and infectious personality won him a loyal following. Among the loyal following was Michael Hadley, a trader residing in Singapore. So impressed was he with the hospitality and culinary creations offered at the Oran Utan Micro Brewery, he quickly became a fan of Angelo. Michael soon re-discovered Sanelli at Escobar and continued to dine every weekend.
Sanelli and Michael Hadley became good friends and agreed that Singapore was in dire need of a culinary shake up. Together, they joined forces and embarked on a journey that was to be infinitely larger than either had anticipated. Michelangelo’s Italian Restaurant was conceptualized in 1995.
Since then, Sanelli has never looked back as Michelangelo’s become a culinary institution among Singapore’s dining community. He is regularly featured on many local Singapore TV stations. Since the opening of Michelangelo’s in 1995, the restaurant and Sanelli have been showcased in many local television shows and written up in almost every media publication in Singapore from 8 Days, Vogue, Tatler, IS Magazine, Where Singapore, ETC., Wine and Dine and Cuisine and Wine Asia just to name a few. One of Sanelli’s greatest honors was being voted Wine & Dine Magazines “Restaurateur of the Year Award” for 1998 and 1999.
In 1997, Sanelli and Michael presented Original Sin Mediterranean Vegetarian Restaurant to Singapore. An alternative and creative vegetarian-dining concept far from the mainstream Asian influenced vegetarian cuisine commonly found. At the helm was Marisa Bertocchi as Executive Chef. The culinary teamwork of Sanelli and Marisa was created during Marisa’s posting as Sous Chef at Michelangelo’s where her vegetarian dishes received regular praise from guests. Many years on and Original Sin is still regarded as a pace setter in Singapore’s culinary scene regardless of its vegetarian mandate.
In 1998, Sistina Ristorante represented a further expansion and commitment to satisfying the palate of Singapore’s diners. The culinary focus of Sistina remains on gourmet pizzas, with a strong supporting cast of innovative pasta dishes as well as traditional fish and game dishes. The inviting ambience of Sistina is as warm as the food is excellent.
Ten years of consistent successes and awards have not slowed Sanelli down. Zambuca Italian Restaurant and Bar located in Pan Pacific Singapore Hotel is Sanelli’s latest venture along with Michael. Opened in late 2003, Zambuca has received a consistent stream of accolades and awards for its cuisine and extensive wine list.
A stark contrast to the trattoria style of its sister restaurants, Zambuca embodies everything that one would expect from a five star hotel, except the menu prices. The sleek and sophisticated interior is only the surface of the Zambuca experience. Modern Italian cuisine is gently mingled with old world classics.
The restaurant is also known for its well-stock wine cellar – it has a selection of 3,000 exquisite wines to suit the varied palettes of guests.
Not one to slow down, Sanelli is seen giving cooking lessons in his latest venture suitably named Bentfork Cooking School. He loves teaching and was previously conducting cooking classes at Zambuca because of its big kitchen. Now he has a full-fledged cooking school just a door away from Michelangelo’s where he can be found conducting.
Today, Sanelli overseas almost every aspect of the kitchen operations, menu design and staffing as Culinary Director of the Michelangelo’s Restaurant Group, which consists of Michelangelo’s Restaurant, Original Sin Vegetarian Restaurant, Sistina Pizzeria Restaurant, Zambuca Italian Restaurant and Bar and Bentfork Cooking School, where he works closely with each executive chef of the restaurants ensuring that the guests remains in the forefront of every culinary decision that he and his team makes.
Sanelli also strongly believes in giving opportunities to his employees and promoting their personal and professional growth. Creating employment and opportunities is as close to his heart as creating culinary masterpieces. He believes that “a little of you and sometimes with apprentices, a lot of you goes into their lives and you live in them with the skills that you passed on. After all, you really can’t take it with you when you are gone. Hence a little of you lives in everyone you teach”. Always remember, “You are only as good as your last meal”.
中国旗袍的娇媚之处，就是成功地紧紧包裹着东方女性婀娜多姿的身材。莱佛士广场酒店中餐厅四川阁月饼包装，带来十足的惊喜——以娇艳动人的旗袍月饼盒，带出了女性曲线的柔美，还有含羞答答的迷人风情，好比如包裹着不同美味馅料的月饼一样，挑逗着人们的食欲。
