This February, The Al Faisaliah Globe Summit unites four of the world's leading chefs for seven days of unprecedented gourmet innovation. The get-together features a unique series of VIP events of studio lunches, seminars, gala dinners and late shows as appetites are growing for the summit which would be held at three premium venues located within the five-star Al Faisaliah Hotel on Feb. 13-17 in Riyadh, the organizers said in an emailed statement. The grand chefs, who hail from France, Italy and Mexico, will jet into the Kingdom for five days of sublime gastronomic excellence, taking place at three venues: the international award-winning The Globe restaurant atop the Al Faisaliah Tower, the contemporary La Cucina restaurant in the stylish new Al Faisaliah Hotel South, and The Cristal, the haute dining destination in the Al Faisaliah Hotel North. The summit incorporates a final eight-course fine dining grand gala dinner, a series of inspiring studio lunches, enlightening culinary seminars, an unforgettable brunch and high tea experience, to give diners and food connoisseurs the chance to indulge in some of the most exquisite flavours and delicacies from around the world. The event will open with a French Business Lunch, created by Chef Michel Portos, holder of two Michelin stars, and attended by the French, Italian and Mexican Dignitaries. Studio lunches during the week will include “Cocina Regional” lunches by Michelin-starred Mexican Executive Chef Carlos Hannon and a “Pasta of Gragnano” lunch created by equally decorated Chef Nino Di Costanzo who will present a menu prepared with the famous organic pasta flown in directly from Italy. The Al Faisaliah Brunch on Friday, 17th February will combine the culinary talents and a spectacular show by all four Grand Chefs participating in this year's Al Faisaliah Globe Summit. In the evenings, the collective gastronomic vision of the Grand Chefs will be showcased in a variety of five-course dinners that will transport diners to the respective home countries of the culinary masters, and will include a Tango Night, Mediterranean-Asian Fusion, Art e Passione and Mexican Avantgarde themes. The eight-course Grand Gala Dinner on Thursday, 16th February at The Globe, is set to be the society event of the year, and will feature the combined efforts of the grand chefs and an unforgettable menu that will surprise and delight. Seminars throughout the week are always quickly sold-out and this year will be no different with exceptional sessions with French Chef Nicholas Blouin sharing his sweet mini-pastry artistry, Chef Carlos Hannon demonstrating his famed tapas and tacos recipes, and Chef Nino Di Costanzo bringing the untold secrets of pasta to the keen audiences in Riyadh.
