-Chandigarh, 9 August 2024: Conosh, in collaboration with Hyatt Centric Chandigarh and esteemed partners The Ardmore and Vedica, is thrilled to announce an extraordinary culinary event featuring world-renowned celebrity chefs Gary Mehigan, Matt Preston, and George Calombaris. On August 9th and 10th, 2024, guests will experience a unique 7-course dining adventure meticulously curated by these acclaimed chefs.
Hosted at Hyatt Centric Chandigarh, the event will offer a distinguished menu that showcases each chef’s signature creations. Diners will enjoy Gary’s innovative Sago Cracker with Tuna Tartare, Matt’s exquisite ‘Le Grande’ Vol au Vent infused with Flinders Truffles, and George’s flavorful Vegemite & Feta Scroll. Each dish is a testament to the chefs’ global culinary expertise and personal flair, reflecting their extensive travels and refined techniques.
Chandigarh Dates: August 9th & 10th, 2024
Time: 8:00 PM onwards
Venue: Hyatt Centric Chandigarh
Link: https://conosh.com/pop-up/a-dinner-to-remember-with-gary-mehigan-matt-preston-george-calombaris-chandigarh-culinary-experience-aug-9-10-2024-
Neha Malik and Vaibhav Bahl, Co-founders of Conosh, shared their excitement: “We are thrilled to partner with Hyatt Centric Chandigarh, The Ardmore, and Vedica to bring together the culinary brilliance of Gary, Matt, and George. This event is a celebration of global gastronomic excellence, and we are excited to offer an unforgettable experience that highlights India’s growing prominence on the international culinary stage.”
Sohaib Kidwai, General Manager of Hyatt Centric Chandigarh, added, “We are honored to host this exclusive event featuring such distinguished chefs. At Hyatt Centric Chandigarh, we are dedicated to delivering exceptional dining experiences that reflect our commitment to culinary excellence. This special series of dinners epitomizes our passion for fine dining and promises to be a memorable showcase of world-class cuisine. We look forward to welcoming guests to an evening of extraordinary flavors and engaging interactions with these culinary icons.”
