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Nespresso’s culinary partnership

Nespresso Tetsuya

Nespresso has partnered with two of Australia’s most well-respected chefs, Tetsuya Wakuda and Shannon Bennett, who have become the first Australian Nespresso Culinary Ambassadors.

They have become the first Australians to join other culinary ambassadors Heston Blumenthal, Phil Howard and Mauro Colagreco, who have also partnered with Nespresso across the globe.

“I find diners remember the first course and the last course – which is coffee – and that’s why it is incredibly important that the coffee we serve at Tetsuya’s is consistently of the highest quality,” Wakuda said at the launch announcement at his Sydney restaurant last week.

As part of the ambassador role, Tetsuya’s Restaurant in Sydney and Shannon Bennett’s Vue de Monde at the Rialto, Melbourne, are now serving Nespresso coffee to restaurant and event guests.

Nespresso Tetsuya (L to R) Eva Caprile, Tetsuya Wakuda, Renaud Tinel, Nova Star

(L to R) Eva Caprile, Tetsuya Wakuda, Renaud Tinel, Nova Star

Nespresso Australia’s Commercial Manager, Eva Caprile, said she was thrilled Wakuda and Bennett had become Ambassadors for the brand.

“I am delighted to be working with both Tetsuya and Shannon who join some of the world’s leading chefs from around the world that have chosen Nespresso for the consistency, quality, and time saving benefits we offer,” she said.

Nespresso cocktail and pods

Nespresso started its business-to-business offering in France in 1996 and has since grown to provide sales and services in more than 50 countries worldwide. Today, Nespresso provides specialist services to more than 700 Michelin-star rated restaurants worldwide.

“Australia is now a nation of coffee connoisseurs and they demand the same quality Nespresso coffee they enjoy at home, wherever they go. Our latest machine innovation Aguila makes this possible,” Caprile said.

At the event at Tetsuya’s, Nespresso also launched Crealto, its first Limited Edition coffee for professional use. Inspired by gastronomy, the new blend was created with the help of 2 Michelin-starred chef Mauro Colagreco.

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