Chef Markus Glocker's Brand Beef Carpaccio, Bone Marrow, Caviar and Watermelon Radishes
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- Опубліковано 18 жов 2024
- www.todaysworld...
Michelin starred chef Markus Glocker's Brand Beef Carpaccio, Bone Marrow, Caviar and Watermelon Radishes
Full Name: Markus Glocker
Restaurant: Gordon Ramsay at The London Hotel
Resides: New York
Trained: Austria, Germany, London, USA
Mentors: Eckart Witzigmann
Who would you be nervous cooking for? My mother (because she is a very good cook and she tells the truth!)
Do you have a favorite ingredient? Soy, Breslin, John Dory
What inspires you? Combining new ingredients with old techniques and training
Favorite Music: Piano and Trumpet
Hobbies: Biking and Running
Philosophy: Good food; Not a fan of being interesting for the sake of being interesting, ultimately give good experiences of different flavors.
Anything else you would like to promote: Chef's Table within the Kitchen at Gordon Ramsay at The London Hotel in New York City
Most people won't discover their professional destiny while working in the family business. And most summer jobs won't yield more than some spending money and a foreboding sense of inevitable responsibility. But for Markus Glocker, Austrian-born chef de cuisine of New York's Gordon Ramsay at The London, the summers working at his uncle's hotel in Austria were a stepping stone to his future in cooking. No doubt the exception to the rule of meaningless summer jobs, Glocker's experience in the front- and back-of-house at the hotel helped him discover his affinity for the culinary arts, one that he pursued all the way to culinary school in Linz, Austria.
Already showing the talent and discipline for serious art (he trained in classical music as a young boy) Glocker excelled in the kitchen, finding a new forum for the technique, discipline, harmonies, and contrasts of his musical beginnings. After graduating, Glocker took his skill set to the Restaurant Vier Jahreszeiten in Munich, where he worked as a commis chef. From there, Glocker found his first post under the Gordon Ramsay umbrella at Gordon Ramsay at Claridge's.
The next several years of his career found Glocker leap-frogging from country to country, going from London back to Germany, where he worked at the three Michelin-starred Restaurant Eckart Witzigmann in Berlin. From there, Glocker went all the way to Chicago to work in the kitchen of Charlie Trotter's for two years before returning to Austria to work at the two Michelin-starred Restaurant Steirereck Vienna. With an seriously cosmopolitan résumé, and having worked under enough Michelin stars to form a sizeable constellation, Glocker finally returned to the states, and back to the Gordon Ramsay group, where he brings sophistication and a melodic imagination to the menu as chef de cuisine at Gordon Ramsay at The London.
Brilliant! Grand Slam!
Awesome!!
Holy smoke!
Wow!!
Aaron Jones Nice menu
why beef and caviar?
It really bothers me how he keeps his side towel permanently stuffed in his armpit.
beef and caviar does not go together!
Surf n turf fancy style.. this guys a genius man I worked with him at gordan ramsay we had 2 michelin stars id give the guy some credit.....