The Exclusive Society Of Chefs For World Leaders

To gain membership into the Club des Chefs des Chefs, you must be a personal chef to a head of state.

By Vivian Song 22/07/2021

They call themselves the most exclusive gastronomic society in the world.

Because in order to gain membership into the Club des Chefs des Chefs, all candidates must fill one single criteria: They must be a personal chef to a head of state.

In French, the name Club des Chefs des Chefs is a play on words, using the double meaning of the word “chef” which can mean both boss, and kitchen chef. A loose translation would be “the Club of Chefs to Heads of State.” The group is also sometimes referred to as the G20 of the gastronomy world, in a nod to the G7 which was also a French initiative.

Last week, around 20 chefs to the world’s most powerful decision-makers—presidents, prime ministers, chancellors, kings and queens—gathered at the glitzy Hotel Plaza Athénée in Paris to resume a 44-year-old tradition of coming together at a host country every year, which had been thwarted by Covid-19 last year. Chefs from China, South Korea and South Africa were also unable to attend this year due to the pandemic.

“The great benefit of talking with other chefs at these events is we share a lot of similarities and challenges,” said Cristeta Comerford, who has been the executive chef at the White House since 2005.  “For us it’s about conferring and learning from each other. Visiting each other’s countries also helps us understand that particular head of state at the same time.”

It’s also a rare opportunity to meet chefs from around the world who know the most intimate details of the most powerful people in the world, and who carry these secrets close to their chests like classified dossiers: the comfort foods their leaders crave late at night; their food aversions; and any strange or surprising food combination requests.

“Even though we’re all classically trained chefs it’s about the people we serve and the people we’re trying to please,” Comerford said. “It’s all about what they like and their preferences. It’s not about the chef. It’s making sure that everything we do is executed well.”

Predictably, Comerford speaks in generalisations and deftly dodges questions about cooking for different administrations, be it the health-conscious Obamas to Donald Trump, who has an affinity for well-done steaks, KFC and, of course, McDonalds.

But Joseph Korson, chef to the recently ousted Israeli Prime Minister Benjamin Netanyahu, was able to speak more freely about the five years he spent serving the former leader’s family, now that he too has left the prime minister’s official residence.

Unlike Comerford and Mark Flanagan, personal chef to Queen Elizabeth and the Royal Household, who are both public figures, Korson had to keep a much lower profile for security reasons. Only his family and closest friends knew about his job, and he deliberately went dark on social media throughout his residency.

“Israel is a small country and it’s not the kind of place where you want to publicize that you’re close to the PM,” he told Robb Report. “It could be dangerous. So I kept silent about where I worked.”

Korson was a one-man show: along with being the family’s personal chef preparing three meals a day, every day, he served all the meals himself as he had no staff. Compared to chefs for bigger heads of state, Korson describes an unusually intimate, and by consequence, “intense” working environment.

“You’re there for everything,” he said. “You’re there for every state crisis, for every personal issue, you see all of that. You have to be resilient and remember why you’re there, because it’s not always easy working in such a high intensity environment.”

It was a huge departure for the American-born chef who had worked most of his life in the restaurant business, be it running his own place or working for big-name chefs, including Raymond Blanc in the UK. As a personal chef to the Israeli prime minister, Korson’s new role was no longer to show off his creativity or culinary prowess in the kitchen, but to cater to the whims and needs of the most powerful man in the country. And it’s here that he rediscovered a simple but important aspect of being a chef.

“I think people forget what it is to serve. It’s about giving people what they need, before they even know what they need.”

With Netanyahu, that meant feeding him foods rich in immune-boosting ingredients like garlic, ginger and lemongrass-infused Thai meals before a busy international itinerary to help keep him healthy on the road; creating meals that came under calorie limits; and starting a weekly tradition of serving the chief of state his favorite meal of chicken schnitzel every Friday at lunch.

Because Korson saw his role as more than just a chef.

“I would tell anyone who wants to work for a head of state, that if you have an ego, get rid of it. Be humble. You can’t go into a place like that with an ego or try to prove yourself or get a name for yourself because ultimately you’re there to serve. You’re serving your head of state, your country and your people. If you have an ideology behind it all, you can weather the storms.”

French chef Guillaume Gomez echoed similar sentiments. After 25 years of working as the executive chef at the Elysée in France, Gomez was a faithful servant to four presidents and their families, who he said were all “attached” to French gastronomy in different ways: some enjoyed generous portions, others lighter fare, and others still were impressed by creative, technique-driven meals.

Earlier this year, Gomez traded in his chef’s coat for a suit and tie, after being appointed an “ambassador of gastronomy” by French president Emmanual Macron, a new position created for Gomez and a first for the country. His official title is “Personal Representative of the President of the French Republic” and his role will be to promote French gastronomy, local products and producers both within France and internationally.

Club des Chefs des Chefs

Club des Chefs des Chefs’ 2021 gathering in Paris. Photo: courtesy Baptiste Fauchille

When hosting foreign leaders, Gomez said that certain ingredients were likely to stay off the table: game meats, offal or giblets, for instance, which don’t sit well with many people.

And while kitchens will always receive a list of foods that the foreign leader dislikes or can’t eat as part of protocol, members of the Club des Chefs des Chefs have a secret tool at their disposal for preparing meals their VIP guests will enjoy: a dedicated “blue line” that allows chefs to call one another for intel on their respective leaders’ food preferences, Gomez said.

“This blue line allows me to call up Cristeta at the White House or Mark Flanagan at Buckingham Palace to find out what foods their leaders like.”

It was via the blue line that Gomez consulted with Comerford on one of his last meals for a US president: black pork ribs from Bigorre in the Haute-Pyrénées region of southwest France, and apple pie, Gomez said.

The meal was for Donald Trump.

“He said, ‘It was amazing.’”

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The Tod’s SS25 Men’s Collection in Milan Was a Showcase of “Artisanal Intelligence”

It was also the debut men’s collection by creative director Matteo Tamburini.

By Josh Bozin 20/06/2024

Earlier this week, Tod’s presented its SS25 men’s collection at the Padiglione d’Arte Contemporanea (PAC) for Milan Fashion Week, where all eyes were fixed on Matteo Tamburini and his debut menswear collection as Tod’s newest creative director.

Striking “a balance between tradition and modernity”, was the former Bottega Veneta designer’s intention, and indeed his showcase offerered a spotlight on the quality, materials, and detailing that are central to the Tod’s wardrobe.

“The collection is more about subtraction rather than addition, highlighting the very elevated, timeless and relaxed materials,” says Tamburini via a statement.

Tod’s

In line with Tod’s restrained design codes, the garments presented were characterised by timelessness, unmistakable Italian flair, yet a casualness appropriate for everyday wear. Only the best leathers were used in the collection—thanks to the Pashmy project, which Tod’s unveiled in January to champion high-end Italian materials—used in creating garments like the Tod’s Bomber, the Gio Jacket, the Shirt Jacket, the Di Bag sack, as well as footwear staples, like the Tod’s T-Riviera.

Of course, the iconic Gommino driving shoe wasn’t without an update, too: you’ll find a new sabot interpretation, as well as the Bubble Gommino introduced in a new boat model with the T-bar accessory.

“Craftsmanship” was at the forefront of messaging, with chairman and chief executive officer of the Tod’s Group, Diego Della Valle, reiterating the message of honouring artisanal arts in an increasingly digital-first world.”[It’s] important to uphold artisanal intelligence, keeping under control artificial intelligence as it is now developing rapidly and powerfully,” he said via a statement.

“Individuals and artisanal intelligence at the centre, with its traditions and values, will contribute to keep artificial intelligence in check. Our Italian craftsmanship and supply chain can be an example of the combination of tradition and the new speed of artificial intelligence.”

tods.com

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Pitti Uomo’s Best-Dressed Men Cut Through the Noise With Personal Style

From vintage gems to tasteful tailoring, attendees of Florence’s biannual tradeshow brought their best sartorial selves.

By Naomi Rougeau, Lorenzo Sodi 20/06/2024

Whether or not you’re well versed in the ins and outs of Pitti Uomo, the biannual menswear tradeshow in Florence that brings together buyers, press—and, naturally, a vast ostentation of peacocks—the chances are that photos from the gathering are still making their way into your newsfeed. You might even smirk at the mention of it. To be sure, you’ll encounter plenty of “overdressing” strolling through the main venues but by and large, great personal style manages to cut through the noise.

Part of what makes the Pitti scene so exciting is that menswear moves relatively slowly. It’s less about seeing something earth shatteringly new but rather gradual shifts and discovering fresh ways to put things together. Menswear regulars such as Alessandro Squarzi, owner of a considerable vintage archive that influences his Milanese boutique Fortela, can be relied upon to provide inspiration on how to make tried and true staples and silhouettes feel modern.

Speaking of new old things, vintage fashions made their way into the chat in a big way this June, whether in terms of rare finds or sustainable efforts via upcycling, fabric development and natural dyes (Paris-based De Bonne Facture achieved an ideal medium brown using coffee, for instance). At the heart of the conversation was another bona fide vintage guru Maurizio Donadi who made a case for the timelessness and democratic nature of indigo with his centuries-spanning exhibit of antique garments from around the globe.

Below you’ll find a dozen of our favorite looks from Pitti Uomo 106, lensed by our eagle-eyed street-style photographer Lorenzo Sodi. We hope they inspire.

Lorenzo Sodi

A lesson in simplicity and the power of a classic palette—good quality vintage accents such as a turquoise embellished belt buckle add interest to timeless workwear. Ray-Ban’s universally-flattering Wayfarer sunglasses are the perfect finishing touch.

Lorenzo Sodi

Sans suit and shirt, the neckerchief (of which there were many at Pitti), adds a welcome dose of colour to a white tee and relaxed jacket and proves that sometimes one choice detail is all it takes. A well-loved, slightly-too-long belt and canvas Vans contribute to the casual harmony.

Lorenzo Sodi

Whatever the weather, you’ll find Douglas Cordeaux, from Fox Brothers, looking immaculate in shirt and tie… and a suit made of one of Fox’s many fabrics. British elegance, embodied.

Lorenzo Sodi

Relaxed elegance is the foundation of the Brunello Cuccinelli brand. Here, the maestro himself shows us how it’s done in a double-breasted linen ensemble featuring a few personal flourishes.

Lorenzo Sodi

Designer Alessandro Pirounis of Pirounis offers a masterclass on the rule of three with a contemporary twist, subbing the usual jacket with an overshirt of his own design.

Lorenzo Sodi

A renaissance man takes Florence. True to his roots, US Marine veteran, Savile Row-trained tailor and photographer Robert Spangle blazes a sartorial trail that’s all his own.

Lorenzo Sodi

Cream trousers are an essential element of elegant Italian summer style. Designer Nicola Radano of Spacca Neapolis channels one of the greats (Marcello Mastroianni) in a dark polo of his own design, collar spread wide across his jacket’s lapel for a welcome retro lean.

Lorenzo Sodi

Proof of the power of tonal dressing, that can create an impactful outfit just by sticking to the same colour family. A chic ensemble and in some ways an elevated version of the double-denim look, every element is working hard in service to the whole.

Lorenzo Sodi

UK-based stylist Tom Stubbs has long been a proponent of blousy pleats, lengthy db jackets, and statement-making neck scarves and here, in vintage Armani, he embodies the louche, oversize look that many designers are just now catching up on.

Lorenzo Sodi

A tailor splitting his time between Berlin and Cologne, Maximilian Mogg is known for his strong-shouldered, architectural suiting. Yet in Mogg’s hands, particularly with this non-traditional colour scheme, the effect is always modern and youthful.

Lorenzo Sodi

If Max Poglia’s relaxed Hawaiian shirt and suit combo is any indication, summer has truly arrived. But it’s an excellent example of how to wearing tailoring in more casual fashion. This cream db would look perfect with shirt and tie at a wedding in August and just as chic here with slippers and a laid-back shirt.

Lorenzo Sodi

Another example of how tailoring can be laid-back and breezy for summer, from a dude who looks no stranger to enjoying the best of the warmer months. Jaunty pocket square, sandals, untucked linen shirt…go forth and emulate.

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The 13 Best Watches From Pitti Uomo, From Rolex to Patek Philippe and Piaget

Each year in Florence, Italy, men walk the streets in the finest fashions, and they pair their watches perfectly.

By Allen Farmelo, Lorenzo Sodi 20/06/2024

Pitti Uomo is a major fashion gathering in Florence, Italy where brands bring their best to buyers and fashion editor alike. But, perhaps more interestingly, Pitti Uomo transforms the streets of Florence into an urban runway on which guys from around the world with more than a passing interest in style go about their business—even if in some cases that business seems just to be hanging around waiting to be photographed—in their best threads and, of course, some excellent watches.

We pondered the relationship between men’s fashion and watches in more detail earlier this year, and what’s fascinating about the intersection of fashion and watches is how to situate the timepiece within an ensemble. To give you a sense of how that plays out, this year we saw a tonal pairing of a tasty vintage Rolex GMT Master Pepsi (red and blue) with rose and mid-blue summer plaid, and we saw high-waisted military green Bermuda shorts paired intelligently with a beat up old Elgin field watch with a matching green strap. Both looks were killer, the watches working as perfect accents, and there are many more great pairings to consider below.

As is often the case at fashion shows (including Pitti Uomo in previous years), Rolex dominated. Horological snobs might look down on this choice because the Crown is so often the default choice for so many, be they collectors signalling their access to rare references or those just getting into this obsession. But a more nuanced read on this tendency is that Rollies are fabulously versatile watches that one can rock with each new outfit—which some men will swap throughout the day. Breakfast might call for a casual look, lunch something more daring, and dinner that perfect summer suit. What better than a Rolex for all occasions?

But it wasn’t just Rolex at Pitti Uomo this week. The urban catwalk brought out Paiget, Patek Philippe, Audemars Piguet, and Cartier, as well. But our favourite watch was a vintage Tudor Sub on a turquoise bracelet.

Below are the 13 best watches from Pitit Uomo 2024.

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The 10 Best Omakase in Sydney

Sydney’s best Japanese chef’s-table dining experiences.

By Belinda Aucott-christie 06/06/2024

In Japan, where food is a cultural art form, omakase stands for traditional Japanese foods made with seasonal ingredients. A good omakase meal, prepared with purity and mindfulness, can make an unforgettable imprint on the culinary memory. Yet in a land defined by seasonal traditions, omakase is a relatively new concept.

Omakase originated in Japan in the 1970s as affluent Japanese began to dine more regularly at first-rate sushi counters. Bowing to the expertise of the sushi master, omakase loosely translates to “I’ll leave it to you.” In a setting where money is no object, letting the chef decide was designed as a chic way to take the awkwardness out of ordering.

In Australia where there’s an abundance of fresh seafood, omakase menus have experienced a recent rise in popularity. Today omakase is any series of small dishes served directly by the chef to the diner. Each part of the meal is presented on beautiful ceramics and lacquer wear, with a great —and somewhat— intimidating reverence for elegant details. It’s a chance to see a chef’s knife skills up close and get a feel for their cooking style.

Omakase menus are based on whatever is freshest at the market and can be influenced by the chef’s mood, expertise, and response to the guest. They can be slowly paced like a ceremony—hushed and reverential—but they can also be rowdy, humorous, and personal.
Here we give you 10 of the best to try in Sydney.

Yoshi’s Omakase at Nobu Crown Sydney

Crown Sydney, Level 2/1 Barangaroo Ave, Barangaroo. Open: 12–3 pm, 5:30–9:30 pm Phone: 02 8871 7188 Reservations: F&B-SYD-Nobu@crownresorts.com.au; $380 per head (including matched wine and sake). Crownsydney.com.au

Sushi Oe

16/450 Miller St, Cammeray; Tue – Sat. SMS only 0451 9709 84 E: jizakana16@gmail.com Phone: 0426 233 984 $230 per head. jizakana.com.au

Kisuke with Yusuke Morita

50 Llankelly Place, Potts Point; Tuesday – Saturday: 17:30 – 10.45 (closed Sunday/ Monday) $185-200 per head Kisukepottspoint.com

Haco 

102/21 Alberta St, Sydney. Lunch, Friday to Saturday 12 -2:00 pm Dinner, Tuesday to Saturday 5:45 pm – 8:1 5pm (closed Sunday & Mondays) P: 0408 866 285                                     E: haco@hacosydney.com.au; $150 – $210 Hacosydney.com.au

Kuon

Shop 04 2/58 Little Hay St, Sydney, Lunch: Fri-Sun 12:30 pm. Dinner  Tue-Sun 5:15 pm or 7:45 pm sittings.  Reservation via SMS at 0488 688 252; $220 per head @kuon.omakase

Sokyo 

The Darling, Level G, 80 Pyrmont St, Pyrmont. Open dinner Monday to Thursday from 5:45 pm P: 1800 700 700 $300 per head Sokyo.com.au

Kuro

368 Kent St, Sydney; Open Tue – Wed – Thur: 6 pm Fri & Sat: 5:30 pm P: 02 9262 1580, reservations@kurosydney.com $220 per head. Kurosydney.com;

Choji Omakase

Level 2, 228 Victoria Ave, Chatswood —upstairs from Choji Yakiniku. Every Monday to Wednesday at 6.30 pm. One seating per day only. $295 per head. Chojiomakase.com.au

Gold Class Daruma

The Grace Hotel, Level 1/77 York St, Sydney; 12–2:30 pm, 5:30–9.00 pm Phone: (02) 9262 1190 M: 0424 553 611 booking@goldclassdaruma.com.au·$120 – $150 per head Goldclassdaruma.com.au

Besuto

Besuto Omakase, Sydney Place precinct, 3 Underwood Street, Circular Quay. Omakase is available to book for dinner – Tuesday to Saturday. 5:30 pm & 8pm sittings. From $250. Besuto.com.au

Frequently Asked Questions

Why is no soy and wasabi offered during my omakase meal?
Even though sushi and sashimi are being served, the chef is serving each piece of sushi so quickly and directly that the chef is applying the wasabi and soy to the sushi themselves. Watch as they brush the top of the fish with soy and dab a tiny amount of wasabi on the rice, under the fish. You should not need to add extra, and in fact, it can be insulting to the chef to add more. Bathing the bottom of the rice of your sushi in soy sauce is considered bad manners, as it is seen as detracting from the flavour of the fish.

Nobu, Sydney

Can an omakase experience accommodate my dietary needs?
Although there is often little variation once the chef has set the daily menu, some customisation is possible. Advise the restaurant when you book and remind them of allergies or aversions again as you sit down. They will let you know when you book if your allergy is possible for the chef. Japanese menus feature a lot of seafood and dashi so accommodating a no seafood request can be genuinely tricky.

What are the golden rules for chopstick etiquette?
Use your chopstick holder in between eating, rather than putting chopsticks on your plate. Don’t use your chopsticks to gesticulate or point; if offering food to someone to try, never pass food directly from your chopsticks to theirs. Rather place the food onto a small plate and let them pick it up.
Never touch communal or shared food with your chopsticks. The longer, slightly larger chopsticks are like sharing cutlery, never put these in your mouth.

Without a menu, how can I know what I am eating during omakase?
Omakase is often a no-menu situation, and you are expected to try new things. Attending an omakase experience with an open, trusting mind yields the best results.
There are Wagyu and tempura omakase that reflect the chef’s personal predilections and training, but in a standard luxury omakase, the format will include a lot of freshly caught seafood and will usually kick off with a delicate appetiser. This will be followed by a sashimi and sushi course, a savoury egg custard (chawanmushi) with meat and seafood, a cooked or blow-torched market fish, a soup course, and dessert.

Can I talk to the chef during omakase? What is the protocol?
Guests at an omakase experience are welcome to ask questions of the chef; in fact, interacting with the chef is part of the experience. It is considered polite to ask questions or inquire about the food so they can explain.

What is best to pair with omakase  in terms of drinks?
In general, wine and sake are a perfect match for omakase. Aged fish and vinegar have strong umami flavours so depending on which course you enjoy, different wine and sake will pair well. Dry chilled sake is a great choice. Amazing sakes are imported into Australia, so trust the restaurant to advise you and take you on a sake journey at the same time.  If you don’t like sake, drinking chardonnay, a crisp young riesling, or even a dry complex Riesling is also totally acceptable. All three styles help bring out the flavour of the fish. Champagne can also be good. Try a blanc de blancs— 100% chardonnay —for a great way to start the meal. As you progress, remember that sake is good for dishes with a strong taste, such as uni and eel.

Nobu, Sydney

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The Sonos Ace Headphones Are Music to the Ears

The audio giant has (finally) revealed its foray in the personal listening category.

By Josh Bozin 20/06/2024

In the ever competitive market for premium headphones, few brands have captured the hearts (and ears) of audiophiles, professionals and enthusiasts alike. Bowers & Wilkins, Bose, Sony, and even Apple come to mind when debating great audio brands in 2024. Then there’s Sonos.

For over 20 years, the American audio manufacturer has been lauded for its high-end capabilities, particularly in a home setting; Sonos changed the game for the integration of home entertainment. But it had yet to venture into the realm of headphones.

Until now. Earlier this month, the company marked its long-awaited entry into the personal-listening category, with the launch of its highly anticipated Sonos Ace over-ear headphones.

“Fans have asked us for years to bring the Sonos experience to headphones,”says Patrick Spence, CEO of Sonos, “and we knew our first foray into the category needed to champion the type of innovation and sound experience Sonos has become synonymous with.”

Sonos

On paper, the Sonos Ace is an enticing proposition: a premium over-ear headphone featuring lossless and spatial audio, intuitive Active Noise Cancellation (ANC), and Aware Mode. Most appealing, however, might be its new immersive home theatre offering; the Sonos Ace can pair to compatible Sonos soundbars with just a tap of a button. The new TrueCinema technology, which arrives later this year, will precisely map your entertainment space and then render a complete surround sound system for an unparalleled listening experience.

Sonos

Retailing at $699, they aren’t exactly cheap, and there more affordable headphones that compete with Sonos in terms of audio output and high-fidelity sound. But where Sonos thrives is in the details. Available in  stealthy black and pure white, the Sonos Ace are sleek and stylish right out of the box. Sure, there is some resemblance to the Apple Air Max Pro—arguably its greatest rival in the over-ear headphone segment—but Sonos has also added its own design touches, and it’s clear the Ace was made to look and feel as good as it sounds.

Its distinctive, slim profile elegantly blends metal accents with a sleek matte finish, and thanks to the use of lightweight, premium materials like memory foam and vegan leather, you get an airy fit that isn’t overbearing, even after extensive use. The design of the Sonos Ace is also intuitive; tactile buttons make controlling the headset a cinch, and pairing with Apple or Android devices is also straightforward. The dedicated Sonos App is also helpful for customising (somewhat) your listening experience, from altering EQ to turning on certain capabilities, like Head Tracking.

Sonos

It does fall short on a couple of key fronts.  I was expecting more from the Active Noise Cancellation (ANC) for over-ear headphones of this price point; there’s no way the ANC as it stands will filter out the sounds of a plane engine, for example. I also found the Sonos Ace has an issue, albeit subtle, with the mid-bass, which can sound muddy and lack punch at times.

But these are small nits. The Sonos Ace only adds to the company’s impressive standing as an unimpeachable innovator in the audio industry.

For more information, visit Sonos.

 

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