AT THE TABLE METALBER TADRIÀ AND SCHILO VAN COEVORDEN

AT THE TABLE METALBER TADRIÀ AND SCHILO VAN COEVORDEN

Visibly moved, Schilo van Coevorden looks aside, at Albert Adrià. 'Wow,' he says softly. The two top chefs are talking about who they look up to, and Albert has just expressed his great admiration for Schilo's organisational prowess. A compliment from one of the world's best chefs humbles, although Schilo may conveniently forget that he himself is also allowed to be there.
BY KATJA BROKKE

In the service of Albert Adrià
Indeed, Schilo's CV is quite impressive. Several times it holds the title of Executive Chef. He was involved in the launch of The Dylan/Blakes and the College Hotel in Amsterdam, and in Marbella he ran his own restaurant for 4 years. Due to his many trips to places such as Dubai, Hong Kong, Ireland, Italy, France, Russia, Spain and Japan, his cuisine today has many international influences, especially from Asia. His restaurant Taiko is located in the Conservatorium Hotel in Amsterdam, which in turn is part of The Set Hotels. At that company, Schilo is Regional Director Food and Beverage. He advises the owner and determines the strategy, which chefs are hired, the design of the kitchens, the food served and the style of the menus. And one of the hotels that belongs to The Set alongside the Conservatorium Hotel is Hotel Café Royal in London, where Albert opened pastry restaurant Cakes & Bubbles last year. So the two have now been working together professionally for a while. However, this is not the first time they have been responsible for a restaurant together. Albert: 'I met Schilo once in Málaga, after which we set up the pop-up 50 Days together.' Schilo: 'That was the first time I took on the organisational side of a restaurant, I had nothing to say about the food. All I had to do was facilitate Albert: 'Can I do anything else for you? Can I help? Do you need anything else?' Schilo tells it with a generous smile. He can't be bothered with being in the service of the best pastry chef.

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