-
About me
-
-
- Enrico Wahl was born in Dresden, GERMANY on June 28, 1970 into a family heritage rich with celebrating life through food. Among his fondest memories as a child was the discovery of the cultural importance placed on food. "Those years," he has said "gave me the balance; and my deep respect for food." The impact was so deeply interesting, that he resolved early to his career goal in the Culinary Arts.
- Enrico comes with a very impressive record of achievements since completing his training in 1989 at the Dresden Hotel and Restaurant School, ...
Read Short Biography or Read Full Biography or Download PDF-
LINKS
-
COLABORATORS & TESTIMONIALS
-
I had the luck to meet Enrico Wahl in Bali. He's discreet, shy and very humble, no star behaviour, but his kitchen is exactly the opposite : Exciting, Impetuous and Stunning. Dont't try to understand, just sense it. A hidden Star in God's Island.
Dr. Christian Steiner - Italy -
Food is not about who he is, it is about how he does. The Chef Enrico is an extremely comfortable friend but his table is far from being friendly, rather it is a piece of art, very serious and sophisticated, even emotional. I can't wait to experience his next cross-cultural gastronomy adventure as I believe his art is largely based on his own philosophy of different cultures, people, natures and histories. All balanced and mixed, very well.
Connie Kim - Designer & Producer at ciaobella (www.ciaobellabag.com)
-
-
-
the best restaurants in Indonesia
2011
Kura Kura Restaurant at The Oberoi Bali voted as one of the best restaurants in Indonesia, with the highest rating for food and wine by The Tatler Indonesia.
-
Chef Of The Year
2010
‘Chef Of The Year’ by The Yak Magazine Bali.
-
the best restaurants in Indonesia
2010
Kura Kura Restaurant at The Oberoi Bali voted as one of the best restaurants in Indonesia, with the highest rating for food and wine by The Tatler Indonesia.
-
the best restaurants in Indonesia
2009
Kura Kura Restaurant at The Oberoi Bali entries The Indonesian Tatler voted as one of the best restaurants in Indonesia with the highest rating for food and wine.
-
Best international cuisine
2006
Best international cuisine in Oman at The Chedi voted by Oman Today.
-
Rank 5 world wide for the cuisine
2006
Rank 5 world wide for the cuisine at The Chedi voted by Condé Nast Traveler Magazine.
-
Best international cuisine
2005
Best international cuisine in Oman at The Chedi voted by Oman Today.
-
Winner of the Food Gran Prix
2004
Winner of the cooking competition at the Food Gran Prix in Cyprus/Greece.
-
recommended by Michelin
2004
Recommended by Michelin for 1-star at the Cava Restaurant at Elysium.
-
Best new comer restaurant
1998
Best new comer restaurant in New York voted by Zagat.
Numerous press releases at the The Yak Bali, Travel Asia, Bali Now, Time Out magazine Dubai, The Gourmet, Paradise Germany, La Tavola Switzerland, Times of Oman, Al Mara UAE, New York Magazine U.S.A., Schoener Wohnen Germany.
-
-
-
Dresden Hotel & Restaurant School
1987 - 1989
Complete the 2 year scholar ship as Cook at the Hotel and Restaurant school of Dresden.
-
Hotel school Poppe und Neumann Konstanz
1992 - 1994
Complete the Correspondence Master Course for Chefs at the Hotel school Poppe und Neumann Konstanz.
-
trained at Elbterasse Restaurant
1987 - 1989
Completed 2 year apprentice ship at the restaurant Elbterasse, The restaurant has 100 seats and 2 function rooms up to 200 pax.
-
-
-
THE OBEROI BALI and THE OBEROI LOMBOK
2007 - Present
2 Luxury award winning 5 star resorts.
Position: Executive Chef –Oberoi Hotels and Resorts Indonesia. -
The Chedi Hotel Muscat, Oman
2005 - 2007
Luxury modern contemporary resort with 160 Rooms and suites.
Position: Executive Chef. -
Cava Restaurant, The Elysium Hotel, Cyprus
2003 - 2005
Luxury 5 star Hotel / Leading Hotel of the world.
Position: Chef de Cuisine. -
Restaurant Fiorini, Netherland
2002 - 2003
Fine dining 60 seat Tuscany restaurant.
Position: Head Chef. -
Restaurant EQ, New York
1998 - 2002
Modern French American seafood orientated fine dining Restaurant with 55 seats, 2 seating’s per service.
Position: Chef de Cuisine / Head Chef. -
La Bergerie, Luxembourg
1996 - 1998
French Fine dining Restaurant. 60 seats at the restaurant and 120 seat banquette facilities - 2 star Michelin, 18 points at Gault Millau.
Position: Sous chef. -
The Ritz Hotel, London
1995 - 1996
Luxury Leading Hotel of the World.
Position: Sous chef. -
Anton Mosimann’s Exclusive Dining Club, London
1995 - 1996
Worked at The Club and Mosimanns Party service for outside catering for up to 2000 pax on the days off at The Ritz Hotel.
Position: Sous chef - Part Time. -
Restaurant Bamberger Reiter, Berlin
1993 - 1995
Modern European Fine dining Restaurant - 1 Michelin star, 17 points at Gault Millau.
Position: Sous chef. -
Tantris, Munich
1991 - 1993
Modern French European Fine Dining Restaurant - 2 Michelin stars,19 points at Gault Millau.
Position: Chef de Partie, Second Pastry Chef. -
Rösli, St.Peterzell, Switzerland
July 1991 - November 1993
1 Michelin star,16 points at Gault Millau.
Position: Stage under the Chef Owner Hans Rudi Neff at all kitchen sections. -
Restaurant Elbterasse, Dresden
1989 - 1991
Position: Chef de partie for the fish and meat section.
-
-
-
FOOD BECOME ART
-
-
-
Bedugul Mesculin Salad
BestMain Ingredients :
- Arugula,
- Nasturtium Leaves,
- Flower Mizzuna,
- Water Cress,
- Chard,
- Golden Frill,
- Mitsukan Vinegar,
- extra virgin olive oil.
-
Lobster Tartar
ExcellentMain Ingredients :
- Lemon Zest,
- Fleur de Sel,
- Cambodian Black Pepper,
- Fresh Chives,
- Shallots,
- Lobster Oil.
-
Tomato Mozzarella
BestMain Ingredients :
- In House Made Goat Cheese Bocconcinio,
- Tomato Confit,
- Yellow Tomato Coulis,
- Crystallized Tomato ,
- Kemangi Flowers .
-
Seared Atlantic Diver Scallop
BestMain Ingredients :
- Foie Grass,
- Licorice Pierced,
- Green Apple 2 Ways (purre and reduction),
- Verjus Highlights.
-
Milk Fed Veal Head Sülze
BestMain Ingredients :
- Bacon Crumble,
- Gherkin Froth,
- Radish Shoots.
-
Tuna Nicoise Modern
BestMain Ingredients :
- Egg Yolk,
- Purple Potatoes,
- Bell Pepper,
- Garlic Chive,
- Bean Sprouts .
-
Passion Fruit Delight
NiceMain Ingredients :
- Crispy Elderflowers,
- Banana Tuille,
- Passionfruit Sorbet.
-
Pindang Bakar
FantasticMain Ingredients :
- Pindang Fish,
- Tumis Kangkung,
- Acar,
- Sambal Mattah,
- Sambal Ulek.
-
Pepes Ikan with ketupat, bumbu merah, sayur urab
FantasticMain Ingredients :
- Mahi Mahi,
- Mixed Vegetables with Coconut.
-
Lobster kare with Acar and lontong
ExcellentMain Ingredients :
- Lobster,
- Coconut Milk,
- Rice Cake.
-
Ayam taliwang - lombok grilled chicken
ExcellentMain Ingredients :
- Grilled Chicken,
- Shallot,
- Garlic,
- Kefir Lime,
- Sambal Beberuk,
- Baby Eggplant,
- Taliwang Spice,
- Rice.
-
Ayam serundang- Crispy fried chicken
BestMain Ingredients :
- Chicken Breast,
- Dried Coconut and Spices,
- Green Mango,
- Green Papaya.
-
-
Onde onde with Black rice pudding
BestMain Ingredients :
- Glutinous Rice Flour Balls with Sesame Seeds,
- Black Rice Pudding.
-
-
-
Carrot cured and coffee wood
smoked swordfish bellyExcellent
Main Ingredients :
- Sour Crème Sphere with Chive,
- Fresh Palm Heart,
- Avocado Crème,
- Egg Yolk,
- Algin,
- Calcium Gluconate.
-
Reconstructed cuttlefish
in smoked chicken jellyBest
Main Ingredients :
- Kappa Carrageenan ,
- Malto,
- Bacon Dust.
-
Kir Royal
ExcellentMain Ingredients :
- Champagne with Cranberry Caviar,
- Cranberry Juice.
-
-
-
Press & Media
-
-
-
17 OCT 2011
Focus on Mr. Enrico Wahl
Enrico Wahl is the Executive Chef of the Oberoi Bali and Lombok, two award-winning luxury five-star resorts owned and operated by Oberoi Hotels and Resorts Indonesia. The 40-year old German chef studied at Hotel and Restaurant School Dresden and Poppe und Neumann Konstanz Hotel School and trained at Elbterasse Restaurant. He was since worked in luxury hotels around the world, from cities...
Read more
-
18 JUNE 2011
Angels in Effect @ Ku De Ta
Last weekend saw the good, great and glamorous from all around the world gather with six of region's top chefs at Bali's luxury bar and restaurant, KU DE TA for an amazing gala event and raise funds for one of Indonesia's most praise worthy organizations, I'M AN ANGEL; providing grass-roots assistance to impoverished Balinese communities.
by The MinYak July Issue 2011 - Lubricating the Life of Luxury
Read more -
01 SEP 2010
Bali's Chef Secrets
+ ENRICO WAHL | The Oberoi - boasts great food and a home-style atmosphere that together often entice Enrico Wahl, executive chef at The Oberoi (oberoihotels.com)...
by Samantha Brown - travelandleisureasia.com
Read more -
28 JAN 2007
Enrico Wahl Joins Oberoi Bali
International Cooking Celebrity Takes Command of the Kitchen at The Oberoi Hotel Bali. The Oberoi Hotel Bali has appointed German-born Enrico Wahl as Executive Chef at its luxury beach-side resort in Kerobokan.
Read more
-
26 APRIL 2005
The Chedi Muscat appoints Enrico Wahl as Executive Chef
The Chedi Muscat hotel has announced Mr. Enrico Wahl as the new Executive Chef. Born in Germany, Chef Enrico brings to The Chedi Muscat a wealth of experience in the hospitality industry. With more than a fifteen year career, he has worked in several Michelin star restaurants around the world.
by Anne-Birte Stensgaard, Senior News Editor
Read more -
18 MAY 2001
DINER'S JOURNAL
EQ has dropped the E, kept the Q and added ''bar.'' The alphabetic reshuffle is meant to signal a new, sporty personality and a more casual menu for what used to be a miniature temple of fine cuisine. In the end, EQ was simply too ambitious and too expensive for the West Village. So Dennis Foy, the chef, and Estelle Quinones, an owner of the restaurant, decided to revise the format and turn over the kitchen...
Read more
-
-
-
PARTNER
-
-
-
Contact me
-
-
-
Phone & Email
+62 811-3960-6755
enricow.wahl@gmail.com
Social Media
-
Twitter
Facebook
