{"id":22627,"date":"2015-06-17T14:04:08","date_gmt":"2015-06-17T12:04:08","guid":{"rendered":"https:\/\/www.horecatrends.com\/?p=22627"},"modified":"2015-06-17T14:04:08","modified_gmt":"2015-06-17T12:04:08","slug":"chef-michael-wolf-opens-wolf-atelier","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/chef-michael-wolf-opens-wolf-atelier\/","title":{"rendered":"Chef Michael Wolf opens Wolf Atelier"},"content":{"rendered":"<p>The 31-year-old chef Michael Wolf (Oud Sluis ***, Vila Joya ** and Envy) will officially open <a href=\"http:\/\/www.wolfatelier.nl\" target=\"_blank\">Wolf Atelier<\/a> on 21 June. He does this in 1920 railway bridge transformed into a glass surrounded restaurant next to the Central Station of Amsterdam.<\/p>\n<h3>Wolf Atelier<\/h3>\n<p>Wolf Atelier is light and spacious, the monumental railway bridge has a characteristic industrial design and is equipped with 80 high glass windows. This workshop offers a 360 degree view of Amsterdam, due to the large amount of plants and earthy tones it looks like an urban garden. The open kitchen and small chef&#8217;s table provide constant interaction between Michael Wolf and his guests.<\/p>\n<h3>Gallery and Workshop-section at the menu<\/h3>\n<p>The menu contains two main sections. The so-called Gallery-section of the menu lists some of Michael Wolf&#8217;s current signature dishes such as \u2018lacquered pork belly with fried langoustines, carrot cream and a sauce of spices.\u2019 The Workshop-section is to pre-test dishes and consists out of experiments and cool innovations. After feedback from guests, only the best dishes will be continued in the \u2018Gallery-section\u2019 of the menu.<\/p>\n<h3>Chef Michael Wolf<\/h3>\n<p>Michael Wolf: &#8220;This workshop space is tough and metropolitan, the ideal setting to strive for perfection. Everything must be right, really. Not only the food and wine but the ambiance, the music, the service and the cocktails as well, each telling its own story. I can\u2019t judge whether I ask too much from myself and my team, the only thing that matters is that I&#8217;ve lived up to this moment since I was fifteen and can\u2019t wait to start!&#8221;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The 31-year-old chef Michael Wolf (Oud Sluis ***, Vila Joya ** and Envy) will officially open Wolf Atelier on 21 June. He does this in <a class=\"readmore\" href=\"https:\/\/www.horecatrends.com\/en\/chef-michael-wolf-opens-wolf-atelier\/\"> read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[80,89,109,110,124,121],"tags":[],"class_list":["post-22627","post","type-post","status-publish","format-standard","hentry","category-sector-2","category-restaurant-sector","category-trends-2","category-eating","category-p-en","category-place"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Chef Michael Wolf opens Wolf Atelier | horecatrends.com<\/title>\n<meta name=\"description\" content=\"Chef Michael Wolf will officially open Wolf Atelier on 21 June. 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