| (Auckland, 13 October 2006) --- The
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| | Sascha was trained at the renowned
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| Langham Hotel, Auckland is thrilled to
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| | five-star Salzburgerhof in Austria.
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| announce their signature restaurant
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| | Following the completion of his formal
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| Partingtons has been announced New
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| | training, he worked first as chef
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| Zealand Restaurant of the Year at the
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| | entremetier and later as sous chef at a
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| world's largest annual hot kitchen
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| | variety of fine-dining restaurants
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| competition.
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| | throughout Austria.
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| The title was awarded to Partingtons at
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| | Interested in incorporating more European
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| the New Zealand Culinary Fare. The Fare
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| | influences into his cooking style Sascha
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| is New Zealand's longest running culinary
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| | travelled around Europe adding an Italian
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| competition attracting over 1000
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| | and French flair to his style. He has
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| competitors making it the world's largest
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| | also worked at the prominent Shengen
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| competition of its kind.
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| | Restaurant in Moscow, and at the esteemed
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| The Partingtons winning team comprised of
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| | Dunloe Castle in Killarney, Ireland.
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| chef de cuisine Sascha Exenberger, chef
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| | Sascha says he likes to keep clear lines
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| de partie Ryan Arboleda and restaurant
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| | of distinction with his cuisine and
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| supervisor Julieta Estrai.
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| | diners can expect dishes that reflect his
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| "It's still a bit of a dream," says
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| | European heritage with a particular
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| Sascha. "We consider ourselves extremely
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| | emphasis on Austria, Italy and France. He
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| lucky to have had such strong direction
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| | enjoys surprising people with new and
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| from the rest of the Langham food and
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| | interesting tastes that rouses further
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| beverage team. It helps that there's a
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| | anticipation.
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| lot of harmony and we all genuinely like
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| | Ryan Arboleda, Chef de Partie,
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| each other," continued Ryan.
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| | Partingtons at the Langham
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| "To be judged to be the best in the
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| | The only born-and-bred New Zealander on
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| country by your industry peers is
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| | the team, Ryan has been with the Langham
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| extremely flattering," finished Julieta.
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| | since the hotel commenced operations in
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| Langham Hotel, Auckland managing director
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| | New Zealand in January 2005.
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| John Dick said: "We are honoured to have
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| | Ryan has held numerous chef positions
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| such talent working at our hotel. All
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| | including commis chef, demi chef, sous
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| credit to Sascha, Ryan and Julieta and to
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| | chef and chef de partie at various hotels
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| the many other staff who supported them
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| | and eating establishments in New Zealand
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| in their own special ways by helping,
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| | and Australia. He has previously worked
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| testing, cajoling, training and being
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| | for Sheraton Auckland Hotel and Towers,
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| bruisingly honest and critical."
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| | Ascot Metropolis, Copthorne, The
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| "This result further reinforces what a
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| | Heritage, Quay West, Mercure, Hamilton
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| special team of people there are working
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| | Island and the Auckland Club.
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| together here to make every day something
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| | Julieta Estrai, Restaurant Supervisor,
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| very special for our guests."
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| | Partingtons at the Langham
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| Mr Dick continued that he saw the win as
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| | From Argentina, Julieta joined
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| proof that the tables had turned and
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| | Partingtons in May 2005.
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| people were once more viewing hotel
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| | She has a degree in hospitality and a
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| restaurants as the epitome of fine
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| | degree in tourism from Cesyt Institute in
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| dining: "Our guests have a real
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| | Buenos Aires. She has held several
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| appreciation for the whole dining
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| | management positions at restaurants in
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| experience which includes knowledgeable
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| | Argentina. She also spent two years
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| and professional staff, premium produce,
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| | working for cruise liner Royal Caribbean
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| first-class wine and attention to detail
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| | and three years as the assistant director
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| with the quality of the linen, and only
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| | of Berlitz Schools of Languages in
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| the finest glassware, silverware and
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| | Argentina.
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| crockery."
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| | Other Langham Awards at the New Zealand
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| The Restaurant of the Year competition is
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| | Culinary Fare
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| open to restaurants nationwide and
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| | Langham staff cleaned up a further 19
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| designed to test the skills of the chefs
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| | awards at the Fare including a gold in
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| and restaurant service staff outside
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| | 'Practical Wine Tasting', achieved by
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| their familiar environment. The
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| | Partingtons sommelier Josselin de
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| challenge is for each restaurant team to
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| | Gesincourt and a gold in 'Hot Main
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| design and develop a menu from a mystery
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| | Presented Cold Junior,' achieved by demi
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| box of ingredients, cook, present and
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| | chef de partie Shannon Persterer.
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| serve to guests.
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| | A complete list of awards earned by
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| The Partingtons team's winning menu
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| | Langham staff is included at the end of
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| consisted of Porcini and caramelised
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| | this release.
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| onion roll and a main featuring poached
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| | Background notes on the Langham
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| roulade of Brill and Waikani crab on
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| | Langham has a legendary hotel heritage
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| sautéed asparagus with smoked freshwater
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| | dating back to 1865 when the Langham
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| eel and potato tortellini in a light
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| | Hotel in London originally opened as
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| lemon sauce. Dessert consisted of
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| | Europe's first Grand Hotel. For 140
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| chocolate toffee honey fondant with
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| | years, this flagship hotel has been at
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| cherry and prune compote and rhubarb and
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| | the forefront of sophisticated and
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| yoghurt ice-cream.
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| | gracious hospitality. Today, all Langham
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| About the Winning Team
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| | Hotels worldwide inherit the same
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| Sascha Exenberger, Chef de Cuisine,
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| | philosophy that reflects elegance in
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| Partingtons at the Langham
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| | design, innovation in hospitality,
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| Austrian born Sascha Exenberger brings to
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| | genuine service and captivation of the
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| Partingtons a unique approach combining
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| | senses creating a truly unique hotel
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| his traditional European skills with
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| | experience.
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| fresh New Zealand produce.
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