The Heritage Le Telfair hosts “Chef Picasso”.

The Heritage Le Telfair Golf & Spa Resort hosted Olaf Niemeier, known worldwide as "Chef Picasso Head" as part of an original culinary promotion culinary.

Nicknamed "Chef Picasso" because of his exceptional abilities in the field of culinary creations, Olaf Niemeier was with us for a week at 'Heritage Le Telfair, training our kitchen staff, as well as delighting our clients with his creative menus.

From 3 to 6 December, he conducted a "Hands on Luncheon\ ' workshop with 8 guests, during which they prepared a 3 course menu, all accompanied by wine carefully chosen by the Sommelier Jeff Thome, who showed great skill in matching food and wine. ... From 3 to 6 December, the hotel guests (as well as external clients) were also able to discover and enjoy Gin'ja with a menu specially designed by Olaf Niemeier, created with the assistance of the Head Chef Hiro (Hiroyuki Tamagawa). This culinary promotion marked the beginning of a series of culinary events for the year 2010 in the Heritage Hotel Resorts.

About Olaf Niemeier

Olaf Niemeier was chef of the fusion restaurant at the 'SIDE Hotel' in Hamburg. Originally from Dusseldorf and 45 years old, Olaf Niemeier is respectfully called 'Chef Picasso' by insiders.

He worked for several years in prestigious hotels in Germany, such as the Hilton Dusseldorf and has brought a breath of fresh air to the hotel industry! He worked abroad for more than 14 years where he gained new impressions and many varied experiences such as at the London Hilton or the Vista International in New York.
Olaf Niemeier was the first Chef to develop an entirely vegetarian menu, with no added dairy products. Meanwhile, the remarkable variety of his creations was appreciated by many celebrities, including Richard Gere, Goldie Hawn, Mikhail Gorbachev and the Queen of Sweden.

"My designs have much in common with Picasso\'s painting. Picasso lifted art to new plane, by his classic acceptance of new dimensions and by playing with extended lines and unusual abstractions, I do the same by merging recipes into new modern creations. It is precisely the diversity of different cultures that makes my fusion cuisine so interesting. This type of cuisine arose from the use of spices and all the Eastern and Western techniques and its main goal is the pleasure of one who eats it. "