Kurt Neumann - Emerging TV Chef
Project: A Promotional film for an emerging TV Chef
Chef: Kurt Neumann
Produced by : Dominic Locher
DATE: April 2007
Duration: 2 min
ABOUT KURT:
Head chef and co-owner of Alto, Kurt Neumann began his career as an apprentice with the Green Herring in Nicholls at age 19 and completed it at Ottoman, where he won Apprentice of the year in his second year and where he later became sous-chef for award winning chef Serif Kaya. After a year working at a 5 star establishment in Canada (http://www.brentwoodbaylodge.com/), Kurt went on to become the valued sous-chef to award winning chef Dean Sammut at Artespresso before heading up the experienced and talented team here at Alto. Kurt describes his food as progressive modern Australian cuisine employing innovative French influences and drawing upon his continued passion for home cooking. Kurt seeks to make Alto a destination and a Canberra institution in itself, despite its location within a cultural tourist landmark. His valued, loyal and experienced team, including sous-chef Brad Walters, evidences Kurt’s commitment to a harmonious and productive kitchen and restaurant environment. Kurt’s philosophy focuses upon maintaining dedication, passion and hard work, concentrating upon creating the perfect balance upon every plate. Rather than being motivated by the expectation of awards, Kurt believes that such accolades are a by-product of the passionate commitment and hard work involved in running a busy kitchen.
Restaurant information:
Alto is an innovative and modern revolving restaurant with stunning views of Canberra and the surrounding area. The décor is crisp and stylish, designed to compliment, rather than detract from, the breathtaking vistas. One revolution takes approximately 85 minutes, ensuring a comprehensive and relaxed experience of the incredible views and fabulous food.
The progressive modern Australian cuisine with innovative European influences is provided by Chef and co-owner Kurt Neumann who's passion is evident in each and every dish on alto's seasonal menus. Kurt uses premium fresh, seasonal produce, sourced locally and regionally, occasionally employing international gourmet specialties such as French truffles, foie gras and sturgeon caviar.
Despite its elegant appearance alto is as ideal for a relaxed, casual dinner as it is for special occasions, functions and sassy cocktail parties. alto's extensive wine list showcases a superb selection of local, regional and international wines as well as some sumptuous sparklings and champagnes to delight your palate. Our bar and lounge area is perfect for a pre-dinner cocktail from our exclusive cocktail list or an ice cold beer from our vast selection of local and imported brews.
Restaurant link: Alto Restaurant link