Food & Drink

Journey Through Gaggenau's 333-Year History With a Master Chef

Chef’s Table's Stephan Zoisl transforms nails, coal, and the Black Forest into delectable dishes.
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At an event where you commemorate a revered appliance brand, you expect to ogle more at the fancy kitchen machines than to celebrate what comes out of them: the shiny wine cooler that you’re mentally bookmarking for your next upgrade or the high-tech oven that makes you wish you could cook better. But at the 333rd birthday of Gaggenau, all the festivities were centered on food.



Gaggenau, which is distributed in the Philippines by Living Innovations, is world-famous for its equipment, particularly its line of kitchen instruments designed specifically to tailor-fit the needs of a professional chef. The beauty, however, lies in the fact that Gaggenau products are intended for home use—but with the capability of more hardcore work. From their humble origins of producing nails to becoming renowned as one of the preferred brands of top chefs, we coursed through their centuries-long journey with amazing dishes by Chef Stephan Zoisl of Chef’s Table in Singapore.


Known for his modern techniques, Zoisl, who has worked in Michelin-starred restaurants all over the world, whipped up four courses inspired by Gaggenau’s journey.

The 1683 was a canapé made up of hamachi, beetroot, grains, and spinach and served on a spoon. Its reference to Gaggenau was subtle. That year, Margrave of Baden founded the company to produce iron nails. Every ingredient in the hors-d'oeuvre was rich in iron, but very mellow in taste.

The 1873 or “Canned Scallops” was a throwback to the industrial revolution. The dish was made up of Hokkaido scallops, Japanese cucumbers, and the caviar of extra virgin olive oil. To amplify the flavors of the sea further, Zoisl brought in oyster leaves, a magical vegetarian alternative that perfectly mimics the flavor of the bivalve. It was served in a sardine can to represent the canning of goods, which was in fashion during the 18th century.

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Everyone at the table looked at each other with uncertainty when the Below Ground arrived. It wasn't so much about the dish—snow cod and risotto—being completely black, but in these modern times, not knowing how best to present something on social media is terribly unnerving. But looks aren’t everything and there was glamour in the all-black, coal-inspired plating. The cod was perfectly cooked; flaky yet incredibly succulent. In 1908, Gaggenau started developing bicycles, as well as coal ovens. 

When Chef George von Blanquet took over in 1961, it was the beginning of Gaggenau’s road to becoming a pacesetter for kitchen appliances. In Zoisl's Duck Trio of duck leg confit, roast duck breast, and pan-seared foie gras, he created a stage for the humble goulash to shine.

Things culminate in the Black Forest. A mishmash of tradition and innovation, cubes of chocolate cake, cherries, and cream wer.e blanketed by an edible 23-karat gold sheet. Bittersweet and it wasn't just the chocolate. We didn't want it to end. 

Gaggenau is available at Living Innovations, Fort Victoria, 5th Avenue corner 23rd Street, Taguig, 734.3243, livinginnovations.ph.

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Sasha Lim Uy
Team Editor for Food & Drinks
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