The Flying Culinary Circus to launch in the US
The inspiration behind The Flying Culinary Circus started with a VIP dinner at the opening of Peer Gynt in Central Park, New York in 2005. They have not looked back. Guests have included the royal families of the UK, Spain and Norway at Buckingham Palace, a gala dinner at Manny Mashouf’s residence in Bel Air, US, appearances in Hollywood and Kuala Lumpur, as well as annual gourmet cooking courses in Tuscany, Italy.
And of course, the pleasure of the event is quadrupled because guests are entertained, not by one chef, but four each of whom has a special personal passion.
Mathias Spieler Bugge is a sauce and soup expert. His claim to fame is as chef of Norway¹s best voted restaurant, Bagatelle, from 2003 to 2005.
Trond Svendgard is a fish and shellfish expert who has won gold in the Chef Olympics and owns three successful restaurants.
Tor Jorgen Kramprud Arnesen focuses on herbs and vegetables. He hails from Norway’s most exclusive resort The Per Gynt Farm and Hans Kristian Larsen’s passion is meat. He was the chef at Mel Gibson’s restaurant between 2000 and 2002, traveled as a chef through Thailand and Australia for a year, and also worked at Bagatelle.
These chefs may call themselves The Flying Culinary Circus and present menus in an entertaining fashion to famous people all over the world, but they mean business when it comes to fine dining and quality.
The Flying Culinary Circus US will launch at the Shangri La Hotel in Santa Monica on Sept. 28.
For further information visit: Fccircus.com