Wolfgang Puck Rotisserie

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Wolfgang Puck Rotisserie

Forbes magazine has published the list of chefs earn more money in the USA. Well could be extrapolated to earn the most money in the world. In the best chef in the world do not know what you earn, only what they lost in his restaurant El Bulli (said by him € 300,000 per year). In any case we Ferran Adria seems difficult than in television revenue to Rachel Ray, who poses in the photo with a uniform cooking makes the dish cooked pass completely unnoticed (and that also has good breasts . . . ) . The girlfriend has pocketed $ 18 million annually, mainly from its presence as a culinary expert on the Oprah show and the daily journal of your property that reaches an audience of 1. 5 million people. Secondly, the "chef of the stars", the Austrian Wolfgang Puck. They say of him that began in Los Angeles cooked in a restaurant frequented by Hollywood stars and it was Orson Welles often see between their tables. Without giving meals to his famous friends, has created an empire of restaurants of all kinds serving food from sandwiches to Asian cuisine. Their incomes are around 16 million annual dóalres. Just in fourth place with a Japanese Naboyuki Matsuhisa. He created an empire in the world with its restaurants. It has 17 of them in the main cities of the planet.
The Catalan cuisine of renowned chef will across borders, this time with an ultra luxurious restaurant in the Marina Bay Sands resort in Singapore, to be directed by his daughter, Regina Santamaria. Catalan cuisine is gaining attention. A few weeks ago we announced the closure of the restaurant El Bulli, the innovative chef Ferran Adrià, Santi Santamaria and now is, that unlike his colleague, is a staunch defender of classical cuisine who surprises us with the news of the opening of a new restaurant to be opened between April and May this year, this time in Singapore, one of the most prosperous countries in Asia. Santamaría-owner of the restaurant Can Fabes in Sant Celoni, Catalonia, which has three Michelin stars in the Mediterranean thanks to its traditionally had already ventured into the kitchen with its restaurant Ossiano East, in Dubai, United Arab Emirates, which opened it more than a year and where successfully combines Mediterranean preparations with a letter full of flavors of Arabic cuisine. Well, what it intends to do now is more or less the same, but this time is the raw material of Singapore and its environment which will be made with Mediterranean techniques. Santi Santamaria will be traveling constantly between Sant Celoni and Singapore, but not establish residence in the Asian country, so the restaurant will be run by his daughter, Regina Santamaria, who will travel with the team of Can Fabes, thus ensuring excellence in the preparations. The new facility will be located in the luxury resort Marina Bay Sands, a super complex with an investment exceeding 5 billion dollars, consisting of three 50-story towers that are joined at the top by a garden, where guests can walk with a panoramic view of the city and the sea, no less than 200 meters high!. If they realize the millions do not matter here, so that the Gourmet issue throw all the meat on the grill. The new resort, which will give a new face to Singapore, will have six first-class chefs worldwide who will take charge of different restaurants that are installed in the Marina Bay Sands. Besides Santamaria, also participate in this project flamboyant chefs Mario Batali (New York), Daniel Boulud (New York), Wolfgang Puck (Los Angeles), Type Savoy (Paris) and Tetsuya Wakuda (Sydney). . .
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