The Magazine at the Serpentine Sackler Gallery, West Carriage Drive, Kensington Gardens, London, W2 2AR, T. +44 (0) 207 298 7552

The Magazine at the Serpentine Sackler Gallery, West Carriage Drive, Kensington Gardens, London, W2 2AR, T. +44 (0) 207 298 7552

the chef

EMMANUEL EGER

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the chef

at the magazine

the chef

EMMANUEL EGER

Born in Frankfurt to French and German parentage,  gastronomy was central to Emmanuel’s life from a very early age. Evening meals and family holidays were memorable affairs, as the Eger family shared their love for food through cooking and dining out together.  At eight years old, Emmanuel's request for kitchen utensils for his birthday came as little surprise to his parents who bore witness to early signs of his future culinary journey.

Emmanuel’s enthusiasm for the kitchen culminated at 18 years old, when he commenced his apprenticeship at Restaurant die Leiter in his home town of Frankfurt.  It was at this highly rated Gault Millau establishment that Emmanuel was exposed to the Mediterranean philosophy of care for ingredients.  Through quality selection and simple technique, excellent dishes were realised; a learning that would resonate with him throughout his career.

Following three years of academics and training, Emmanuel qualified as Chef de Cuisine.   Invited to Salzburg, Emmanuel joined Michelin starred chef Thomas Walkensteiner at the five star Hotel Fuschl. Emmanuel was hereby exposed to light and healthy cooking that relied little on the use of butter; instead working with the new wave of modern Austrian chef who was approaching cooking in a new way.

Emmanuel continued his passion for travel and exploration of world cuisine with his next move to London.  Joining Executive Chef Henry Brosi at the five star Dorchester Hotel on Park Lane, Emmanuel cooked for many of the world’s most influential guests.  His hard work and dedication was to lead to the role of Sous Chef at the Dorchester Grill.  

Emmanuel joined Kofler & Kompanie in 2013 and formed part of the senior opening team at The Magazine. Appointed Head Chef in December 2014, Emmanuel is influenced by his favourite dining and cooking experiences from around Europe, utilising quality local produce.  Emmanuel brings a philosophy of care to every ingredient, applying simple techniques to create bold yet balanced flavours.

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Canapés

the park table

by kofler & kompanie

Following the sold out summer guest chef series Park Table, we are delighted to announce that we will be welcoming Madeleine Shaw on Friday 9th September for what promises to be another show stopping evening.

Madeleine is a nutritional health coach, qualified yoga instructor, bestselling cookery writer & creator of the Glow Guides App, www.madeleineshaw.com. Her philosophy is simple: ditch the junk and eat your way to a healthy lifestyle that is both sustainable and delicious! She cooks with wholefoods, meat, fish and plenty of flavour – and is a strong advocate for focusing on the good stuff, rather than beating yourself up about the bad.

Through her website, YouTube Channel and Instagram following Madeleine aims to show people how healthy eating can be delicious, affordable and sustainable. She hosts monthly supper clubs and regularly talks at wellness events and literary festivals.

Featuring London’s most exciting young chefs, Park Table will be held at The Magazine restaurant, designed by Pritzker Prize-winning architect Zaha Hadid. The evening will commence with cocktails and Canapés in the stunning landscaped gardens of Lady Arabella Lennox Boyd. Dinner will follow within the stunning glass walls of the Magazine Restaurant where guests will be seated on one long curved table.

Magazine chefs Emmanuel and Felix have also invited some of tomorrow’s hopeful stars - trainee chefs from Café Crisis, a social enterprise training space, to work alongside them. With our open kitchen, you can catch all the live cooking as it unfolds.

The evening will commence at 7:30pm with cocktails and canapés, followed by a 3 course dinner from 8pm. Tickets are priced at £55 per person.

We have a limited number of seats available. Please click here to secure your seat.
Avocado, Ricotta and Chilli Salsa