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ISTANBUL, TURKEY — December 19, 2014 — From Verbier and Aspen to Dubai, Hong Kong and Alain Ducasse’s famous restaurant in Paris, the new Chef de Cuisine at The Ritz-Carlton, Istanbul has enjoyed an award-winning career that spans three continents.

Swiss-born Simon Wipf has specialised in French, Italian and Mediterranean cuisine and brings a wealth of international experience to the successful teams at the hotel’s Atelier Real Food and Bleu Lounge & Grill.

“The most important thing a chef must have is passion,” says Chef Wipf. “It must be a passion to learn and a passion to share. Istanbul is a dynamic exciting city and I’m looking forward to channelling this energy and my passion into the creation of unforgettable moments for everyone who experiences The Ritz-Carlton, Istanbul.”

Chef Wipf’s career began in Switzerland before he was recruited to the famous Post Hotel in Canada and later the Little Nell in Aspen, North America

Then, after working for Silversea Cruises, he moved to Brunei to take over restaurants at the Empire Hotel & Country Club before transferring to Paris and the famous Alain Ducasse restaurant at the Plaza Athénée – an experience that proved to be “incredibly inspirational”.

“It’s important to learn different techniques from all the different chefs you work with because it helps you find your own way and to give a memorable experience to guests,” he says of his culinary philosophy.

After Paris, the Chef de Cuisine moved to Dubai to run the city’s most exclusive French restaurant Traiteur where, under his supervision, the restaurant won eight major culinary awards in four years.

Prior to joining The Ritz-Carlton, Istanbul, Chef Wipf was Chef de Cuisine at Hong Kong’s famous fine dining restaurant Hugo’s.

“Simon brings fresh international inspiration to Atelier Real Food and Bleu Lounge & Grill and I’m delighted to welcome him to The Ritz-Carlton, Istanbul. The culinary team lead by Executive Chef Andre Piednoir, has now been strengthened.” said General Manager Max Zanardi.