The new head chef @ Clinique la Prairie

Submitted on Apr 10, 2017  Category: Health & longevity

Born in Italy, the new Head Chef at Clinique La Prairie, Filippo Tawil, tells us about his great passion for modern gastronomy. With his wealth of experience acquired in the most prestigious houses, he has important expertise in gourmet cooking and developed values that are close to his heart: passion, rigour and respect. He joined Clinique La Prairie last February, trailing in his wake all his technical expertise, and his passion for the cuisine of tomorrow: light, gluten free or lactose free, respectful of the ingredients whilst being healthy and tasty. To our great delight, he has shared with us his spring detox and gourmet recipe at the end of the interview.

Initially a qualified surveyor, Filippo Tawil chooses to pursue his passion for cooking, and starts at l’ALMA – international cookery school in Italy, where the practical classes are led by Luciano Tona, famous starred Italian chef, who becomes his mentor along with Massimo Spigaroli.

For 10 years, and still today, his mentors guide him through the paths to great gastronomy, by the sides of prestigious starred chefs, from Trussardi alla Scala à Milan, Il Canto à Siena to Georges Blanc restaurant in Vonnas, and its 3 Michelin stars. At the latter, he stays for two and a half years as chef de partie, and goes through all the stations, including the prestigious post of saucier chef, and management of staff. This is where he learns the importance of respect, for people first of all, but also for the cooked product, and the secrets of flavour.

Having reached great experience in classic gastronomy, he can finally tackle modern cuisine, and all the creativity that it implies. While acting as a private chef for very high-end customers, he learns to vary the pleasures to satisfy a clientele that is as demanding about the nutritional value, as the taste. Following his clients to the four corners of the world to do this, he learns the most assiduous techniques of modern cuisine, gluten free, lactose free and light but tasteful. To him this cuisine is the future of gastronomy. With his years of experience, and his all-consuming passion to learn every day, especially in these new techniques, the chef Filippo Tawil is the avant-gardist who will bring a fresh wind to Clinique La Prairie.

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