SOURCE: Gaggenau

Gaggenau

August 17, 2016 15:24 ET

Gaggenau Restaurant 1683: A Sensorial Journey of Epicurean Passion

IRVINE, CA--(Marketwired - August 17, 2016) - Gaggenau presents an unforgettable series of one-of-a-kind epicurean experiences to stir and delight the senses. With Restaurant 1683, Gaggenau will bring together innovative technology, inspiring design and the world's top chefs in collaborative and artful settings, inspired by the brand's rich, three-century heritage. Marking the year the brand was founded, Restaurant 1683 is a declaration of impeccable elegance and culinary progression that will indulge even the most discerning connoisseurs. The inaugural four night pop-up event debuts in New York City's Chelsea neighborhood on September 26, 2016. Satellite events are planned to pop-up in other U.S. cities over the next three years.

From September 26 - September 29, three Michelin star Chef Daniel Humm and Restaurateur Will Guidara of Eleven Madison Park will welcome guests into an immersive sensory experience. Their acclaimed team will bring artful, tableside cuisine that is ingredient focused, and inspired by regional tradition and the precision of the world's most luxurious appliances. Making a special appearance, Chef Bryce Shuman and General Manager Eamon Rockey of Betony, will rejoin Humm's Three Michelin Star team for two nights. Guests of the invite-only dining experiences will be treated to one of the most sought after reservations of the season.

"We are so excited to be working with Gaggenau to create this unique restaurant space and event. To partner with a brand that is both timeless and forward moving is a special opportunity, and it's those values we hold dear at Eleven Madison Park. Together with our team, we're looking forward to taking guests through a one-of-a-kind experience and bringing our food to a new environment, unlike anything we've ever done in the past." - Daniel Humm, Chef / Co-owner, Eleven Madison Park and The NoMad

The restaurant's environment, designed by renowned German architect Hendrik Mueller, will transport visitors back 333 years to the origins of Gaggenau. Forged of fire, wrought iron and the striking of a hammer, Restaurant 1683 brings the Black Forest to Manhattan with an interactive environment inspired by the immeasurable landscape and tradition of the region. Both mystical and savory, Gaggenau Restaurant 1683 offers a surreal and strikingly modern immersion into the beginnings of the contemporary luxury brand.

"As passionate leaders of exclusive culinary culture, Gaggenau works closely with internationally acclaimed star chefs and sommeliers, bringing this elite know-how into the development of each new product we create. These exciting interactions allow Gaggenau to stay ahead of the curve, creating the most innovative, professional-grade appliances available to the passionate home chef. With the introduction of Restaurant 1683, Gaggenau shares this synergy in a new form, through one-of-a-kind epicurean experiences that bring together our ultra-luxury technology with world-class culinary arts. Exclusive events that ignite the connoisseur's senses through provocative design, cutting-edge cuisine and interactive engagement." - Kais Zaiane, Director of Gaggenau North America

Over the next three years, Gaggenau Restaurant 1683 will transcend physical boundaries by coming to life through future invite only real-world events and a virtual experience on www.gaggenaurestaurant 1683.com. As part of the exciting brand initiative, the newly launched Gaggenau microsite will welcome culinary and design enthusiasts to indulge in the sensory details of each unique pop-up event. Original content will include inspiring artistic details of design, ingredient and wine insights from each extraordinary menu and behind-the-scene video interviews with the world-renowned chefs bringing culinary expertise to each innovative experience.

Gaggenau is a manufacturer of professional-grade home appliances "Made in Germany" and acknowledged as an innovative leader in design and technology. Throughout its 333-year history, the brand remains committed to its tradition of industrial manufacturing with high quality material and incomparable craftsmanship standards. Gaggenau has revolutionized the kitchen with its internationally acclaimed products, including the 400 series handle-less built-in ovens, combi-steam oven for the home chef and full surface induction cooktop.

Gaggenau is a subsidiary of BSH Hausgeräte GmbH in Munich and is currently represented in more than 50 countries with flagship showrooms in major cities around the world. Gaggenau globally unites Epicureans who have a strong taste and passion for exclusive culinary culture. The difference is Gaggenau. For more information about Gaggenau, visit http://www.gaggenau.com/us/.

About Eleven Madison Park:
DANIEL HUMM is the chef/co-owner of Eleven Madison Park, The NoMad, and The NoMad Bar. His cuisine is focused on the locally sourced ingredients of New York, with an emphasis on simplicity, purity, and seasonal flavors. A native of Switzerland, he was exposed to food at a very young age and began working in kitchens at the age of fourteen. From there he spent time in some of the finest Swiss hotels and restaurants before earning his first Michelin star at the age of twenty-four. In 2003, Daniel moved to the United States to become the executive chef at Campton Place in San Francisco, where he received four stars from the San Francisco Chronicle. Three years later, he moved to New York to become the executive chef at Eleven Madison Park.

WILL GUIDARA is the restaurateur/co-owner of Eleven Madison Park, The NoMad, and The NoMad Bar. A native of Sleepy Hollow, New York, and the son of a lifelong restaurateur, he has been immersed in the restaurant industry since the age of thirteen. He is a graduate of the School of Hotel Administration at Cornell University, and an alumnus of Danny Meyer's Union Square Hospitality Group.

In 2006, Will became the general manager of Eleven Madison Park, where he spearheaded the transformation of the restaurant from a French brasserie to a fine dining destination. Will is also the co-founder of the Welcome Conference, an annual hospitality-driven event held in Manhattan that brings together the best minds from the world of hospitality for a day-long discussion.

Under Humm and Guidara's leadership, Eleven Madison Park received four stars from the New York Times, earned three Michelin stars, and was given a coveted spot on the World's 50 Best Restaurants. The restaurant has also received seven James Beard Foundation awards, including Outstanding Service and Outstanding Restaurant in America. At The NoMad, they have received a three-star review from the New York Times, one Michelin star, and a James Beard Foundation award. They are also the authors of Eleven Madison Park: The Cookbook, I Love New York: Ingredients and Recipes, and The NoMad Cookbook.

About Bryce Shuman:
Bryce Shuman, originally from Chapel Hill, NC, moved to San Francisco to hone his skills as a chef. Working first for Wolfgang Puck at Postrio and then for Stuart Brioza and Nicole Krasinski at Rubicon, Bryce learned the importance of cooking from the heart -- and only with the greatest possible ingredients. Upon returning to the east coast he joined Daniel Humm's team at the Michelin three-star restaurant Eleven Madison Park in New York City. As Executive Chef at Betony Bryce has earned three stars from The New York Times, one Michelin star, and was a 2015 Food & Wine "Best New Chef. When not at Betony, Bryce likes to collect analog synthesizers, play blues guitar and take instant photographs with his Polaroid Reporter SE.

About Eamon Rockey:
Eamon Rockey is a Culinary Institute of America graduate who over the past decade has worked in service and beverage program positions at some of New York City's most highly regarded restaurants, including Aska, Eleven Madison Park, Atera and Gilt. In addition to his General Manager responsibilities at Betony, Eamon oversees the restaurant's critically acclaimed cocktail program, which includes his signature milk punches.

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