SOURCE: Red Bull

March 12, 2008 09:24 ET

Master Chef Joel Antunes Whips up a Recipe for Culinary World Fame

Antunes Honored as Guest Chef of Salzburg's Renowned Ikarus Restaurant in July

SANTA MONICA, CA--(Marketwire - March 12, 2008) - This July, Master Chef Joel Antunes of Atlanta's Joel Restaurant will serve as the distinguished guest chef of the acclaimed Ikarus Restaurant at Hangar-7 in Salzburg, Austria. Antunes will be part of a project known as the Ikarus Concept where every year Ikarus Executive Chef Roland Trettl selects 11 of the world's rising food superstars to take his place for one month each. Antunes will be the seventh guest chef and the only American citizen to be given the honor this year.

The truly cosmopolitan concept began in 2003 and has since produced a culinary world tour with chefs from all corners of the globe packing up their knives and heading to Austria. Other 2008 honorees include Massimo Bottura of Italy, Sam Leong of Singapore, Margot Janse of South Africa and European film star-turned Parisian restaurateur Gerard Depardieu.


This year's guest chefs will showcase their unique talents in an equally unique location: Hangar-7 next to the Salzburg Airport. Hangar-7 is by no means a normal hangar; it is one of Salzburg's top attractions and a feat of architecture -- a private airport hangar set in striking glass domes owned by Red Bull Energy Drink® founder Dietrich Mateschitz. The facility was built for hosting Mateschitz's private airplane collection, consisting of a growing number of historic and contemporary planes, helicopters and several vehicles such as Red Bull Formula-1 racing cars.


Joel Antunes has been a culinary giant for over 25 years, having cooked at such prestigious establishments as Ledoyen in Paris and the Oriental Hotel's Normandie Restaurant in Bangkok as well as London's critically acclaimed Les Saveurs. In the United States, Antunes served as Master Chef for the Ritz-Carlton Buckhead in Atlanta for four years and was named 2005 James Beard Foundation Best Chef: Southeast. He now features French cuisine with highly nuanced Mediterranean and Asian influences at his namesake restaurant in Atlanta. Antunes also recently accepted a position he will begin this summer as Executive Chef of The Oak Room in New York's Plaza Hotel.

Roland Trettl studied under famed German Chef Eckart Witzigmann and has managed the guest chef concept at Ikarus since 2003. Trettl has designed a culinary melting pot at Ikarus featuring the industry's most accomplished talents where he accompanies, assists and inspires them each month.

Ikarus Restaurant will host a special Chef's Table dinner for press on July 2, 2008 to celebrate Antunes' debut as guest chef and U.S. media are welcome to attend. For more information, including photos of Antunes, Trettl and all of this year's Ikarus guest chefs, visit For media inquires and Chef's Table dinner reservations, contact Heidi Jahraus at (310) 460-5152 or or Heather Walsh at (323) 866-6050 or

Contact Information