SOURCE: Gaggenau

Gaggenau

September 26, 2016 10:00 ET

Gaggenau Restaurant 1683: Pop-Up Restaurant Experience Debuts and Redefines the Art of Culinary Luxury

NEW YORK, NY--(Marketwired - September 26, 2016) - In celebration of Gaggenau's 333rd anniversary, the luxury lifestyle brand debuts Restaurant 1683 in New York City. The highly anticipated four-night pop-up will deliver a culinary experience as uncompromisingly exquisite as the legacy that inspired it. The exclusive invite-only event, the first in a three-year initiative series, will ignite the senses with fine cuisine, artful design and extraordinary and immersive décor.

As passionate leaders of luxury culinary culture, Gaggenau works closely with internationally acclaimed chefs and sommeliers, bringing elite know-how into the development of each new product the brand creates. Restaurant 1683 is the latest innovation of Gaggenau, a one-of-a-kind epicurean experience that brings together ultra-luxury technology and world-class culinary arts.

From September 26th through September 29th, three Michelin star Chef Daniel Humm and Restaurateur Will Guidara of Manhattan's revered Eleven Madison Park will welcome guests into an immersive sensory experience. "I'm excited to be partnering with Gaggenau, a brand that is both timeless and forward moving," says Daniel Humm. Chef Humm and the Eleven Madison Park team will be showcasing their culinary artistry, which emphasizes simplicity, purity, and the seasonal flavors of New York.

Making a special appearance, Chef Bryce Shuman and General Manager Eamon Rockey of Betony, will join Humm's team for two nights. Guests of the invite-only dining experiences will be treated to an extraordinary fusion of tableside culinary expertise, that is ingredient focused and inspired by regional tradition and the precision of the world's most luxurious appliances.

The restaurant's environment, designed together with the Munich-based architecture firm einszu33, headed by Hendrik Müller, is staged as a multi-sensory culinary experience that will take guests on an emotional journey into the origins of the contemporary luxury brand. Visitors are transported back 333 years, to the misty, dense woods of Germany's Black Forest. The backdrop focuses on the mythical beginnings of Gaggenau, as a forge, where a spark of fire and the strike of a hammer marked the age of industrial craftsmanship. The interactive environment envelopes with the natural elements indigenous to the Gaggenau region, warm woods and lush greeneries, the sounds, sights and feel of the forest. The mood is both mystical and fascinating, the space, a serene and surreal oasis from the bustle of the outside urban streets.

Bringing the story of Gaggenau to life makes the culture of Gaggenau tangible, giving guests the ability to experience the essence of the brand and its core values. The three year campaign and experience of Restaurant 1683 will extend beyond the invite-only real world events to a virtual culinary exploration on a dedicated website. This digital space will feature original content and a real-time look inside each exclusive experience, as Gaggenau continues to pioneer luxury culinary culture.

About Gaggenau

Gaggenau is a manufacturer of high-quality home appliances "Made in Germany" and acknowledged as an innovative leader in design and technology. The company, with a history dating back to 1683, has revolutionized the kitchen time and time again with its internationally acclaimed products. Gaggenau's success is founded on technological innovation and purposeful, minimalistic design to create unparalleled performance. Gaggenau has been a subsidiary of BSH Hausgeräte GmbH in Munich since 1995 and is currently represented in more than 50 countries with flagship showrooms in major cities around the world.

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Gaggenau Restaurant 1683

Gaggenau presents an unforgettable series of one-of-a-kind epicurean experiences to stir and delight the senses.

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 three Michelin starred 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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