CHRIS NAYLOR & FILIP ŠULC
31. 10. 2019 6pm
Extraordinary 6-course degustation dinner by Michelin star chef Chris Naylor of Restaurant Vermeer in Amsterdam who will prepare the menu in cooperation with Filip Šulc, chef of Ristorante Il Giardino. Part of the evening is a draw for a 2-night stay for 2 people at the NH Hotel in Amsterdam and a contribution of EUR 200 for dinner at the Vermeer restaurant.
price: 2 950 Kč (price includes: welcome drink with snacks, menu, consumption of wines, soft drinks and coffee / tea)
Menu will be paired with wines from winery Salabka.
T: +420 257 153 415
Executive Chef of Restaurant Vermeer at NH Collection Barbizon Palace (1* Michelin, 18/20 Gault&Millau)
Chris Naylor (1970, Bedford England) learned the classical skills of cooking with Albert Roux in London and Amsterdam. In the Netherlands, Naylor career progressed under Chef Robert Kranenborg where he headed the kitchen brigades of amongst others, Le Cirque*, Vossius* and La Rive ** in the Amstel Hotel. Kranenborg taught Naylor the importance of a chef to respect ingredients and the nature. In the past ten years, Naylor has been the Executive Chef of Restaurant Vermeer. His cooking style can be described as creative and quirky with great respect for seasonal produce and the land that it comes from.
In 2011, Naylor received a Michelin Star for his endeavours in Restaurant Vermeer. In 2018, Naylor received from Gault&Millau the award for Best Vegetable Chef.
Vermeer is part of the NH Collection Barbizon Palace hotel in Amsterdam. In the kitchen of Vermeer, Chris experiments with the products that he receives from local farmers daily. This results in robust dishes with pure and clean flavours. The kitchen is best described as Chris’s culinary laboratory. In the course of a creative process Chris and his team transform everyday ingredients to complex dishes with pure and vigorous flavours. British Chef Chris Naylor is what they call quirky. His genius palate and creative spirit ensure continuous innovation of dishes. Chris is not afraid to push the boundaries and certainly does not like overworked and pretentious “bullshit” in food.