bringing vision to life !
Identity
Stephan Benkendorff is a hospitality professional for more than 20 years, with experience in award-winning Hotels and Restaurants in the Middle East, Switzerland, Germany, and the Philippines.
At an early age he got inspired by the culinary background of his Grandfather and Father. Cooking became his passion. “It was always inspiring to watch my dad cook for the family”, he says. Born in Cologne, Germany his professional career began at the Hyatt Regency Hotel, Cologne. After becoming a Chef in 2001, he started his culinary journey around the globe in St. Moritz, Switzerland. It was at the Carlton Hotel.
Falling in love with the incredible local ingredients, he decided to stay in the country for almost 9 years.
Working in Michelin and Gault Millau awarded restaurants, like the 2 * “Restaurant Fischerzunft” by André Jaeger in Schaffhausen, where he developed his skills in european - asian fine dining cuisine and adapted the "Cuisine du bonheur".
“It`s a wonderful gift having the possibility to make people happy with a great meal, cooking is equally emotional, evokative & connective to us!”, he says.
Eager to explore new cultures, flavors and types of cuisines, he traveled for the first time to the Middle East in 2011 joining the culinary team of the Yas Island Rotana Hotel, Abu Dhabi leading the team of Blue Grill, the signature outlet.
In 2013, he accepted the role of Sous Chef at the Kempinski Hotel Bahrain, moving for the same Company to Doha, Qatar a year later.
He was also part of the opening team at the Four Seasons Hotel in Bahrain. Working for celebrity Chef Wolfgang Puck, he and his team were able to lift the “Re Asian” restaurant to the top of the countries "Time Out" magazine rankings just in the first year opened.
In December 2015, Stephan joined the Pre-opening team of Marriott international at Abu Dhabi downtown, opening the contemporary fine dining JW Steakhouse. Success kicked in within the first year with several awards achieved such as "BBC Good Food", "Fact Magazine", "Zomato" and "Time Out Abu Dhabi", just to name a few. Looking for a new exciting project, he moved for the first time to Asia in 2019. Heading the culinary teams of LDV concepts in Manila, where he developed Spanish, Filipino and Lifestyle concepts.
Combining years of experience in top class cuisine & brand positioning around the globe led 2020 to the founding of Culinary Moments by SB™, today a widely respected consultancy, catering & event partner in the Philippines & Switzerland.
Always inspired by the memories of his grandfather’s cookery, and supported by a team that truly shares the love for carefully sourced ingredients, culture & diversity our ultimate everyday goal is to create truly memorable dining experiences to all guests. "We cook emotions!"
" One of the most dangerous things for creativity is routine. "
- René Redzepi -
Reviews
2016 October
2017 March
2017 July
2017 July
2017 August
2017 August
2017 November
2017 December
2018 May
2018 November
"Chef de cuisine Stephan Benkendorff has assembled a fine team of chefs in the kitchen who certainly have put meaning behind the word 'contemporary'. Their subtle variations on certain dishes show a deft balance between respecting tradition and innovation."
"...but I still couldn’t resist the master Kobe “AA9” tenderloin from “The Cuts” menu. The manageable
cylinder of meat was predictably tender. The real boon, however, was my choice of spiced date jus, which added an excellent Middle Eastern touch."
"For not only is the food wonderful, but the mixology and interactivity help to add to Chef Stephan’s distinct vision. One that understands food can be emotive and tries to seek a connection between the dish and its imaginative presentation."
"I really enjoyed meeting Chef Stephan and chatting to him about his concept, his creativity and imagination for his craft is oozing from his every pore. I recommend you try this culinary journey for yourself..."
"This whole evening has been about confounding expectations, about taking the guest on a journey and just when the guest thinks he or she has it figured out, a surprise comes."
"What a night! The food was sensational, the company even better and the passion of the man behind the steak, Maurice Kettyle, was inspiring. We learnt so much!"
"A truly creative menu. I love the unexpected! Certainly, while dining at a steakhouse, I wouldn’t expect to find an eight-course Chef’s Menu, and yet here one is. I don’t want to give away too many surprises. However, I will say that you should expect a ‘journey’ of some kind (and yes, that journey does include delicious beef)."
" The turning point of André was when I was no longer afraid to push boundaries. "
- André Chiang -
Awards
2001 - 2004
Guide Michelin
2007