Chef Selim, The Wanderer
After graduating from EHL Hospitality Business School, in Switzerland, I ran leading food and beverage operations around the world for 20 years. I mastered pretty much every aspect of the trade.
Nowadays my focus as a Chef is in developing my own umami-rich ingredients. And in hosting "The Wanderer's Traveling Table" events, around the world.
I do offer consulting to a selected number of projects yearly. So if you have something interesting to discuss please get in touch.
Embark on a flavourful voyage where each dish tells a story inspired by global travels and local ingredients. Experience the fusion of diverse culinary traditions crafted to evoke emotions and memories.
Blending art and science, to make your taste buds wander to distant lands and forgotten times.
Story Driven Creations
MATADOR (Matança do Porco)
Pork tenderloin sous-vide, parsnip schnitzel, fermented blackberry gastrique, Jerusalem artichokes puree, preserved lemons, honey fermented lemon, basil aioli, pansy flowers.
STORY:
The slaughtering of the pig, known as ‘Matança do Porco’, is a tradition during the winter time in Portugal.
The person responsible for the kill is called the MATADOR.
KRAKEN, WHY SO SERIOUS?
Octopus cooked in beetroot juice, passion fruit vinaigrette, patatas bravas, pickled chayote, fermented beets, Thai basil aioli, Red veine sorrel.
STORY:
This dish was created as a playful exercise around physical and chemical transformations.
Cooking being either a physical transformation, a chemical transformation, or both...
SAWADEE 019
Sea bass fillet, wheat berries and shiitake mushrooms, thai basil flowers and leaf, tom yum sauce, curry oils, black garlic, coriander leaves.
STORY:
A dish I did in Summer 2019, but which resonated differently six months later.
Inspired by Thailand, but done with ingredients coming from Madeira.
THE TRAVELING TABLE - CHEF RESIDENCE
NEXT DESTINATIONS
THAILAND: Current
MOROCCO: Autumn 2026
MEXICO: Spring 2027
COSTA RICA: Autumn 2027
Press Reviews (USA)
Conde Nast Traveller
’’Intricately beautiful dishes’’
Forbes
’’An experience that can be found nowhere else on earth’’
Food and Travel Magazine
’’This is restaurant cooking redefined’’
National Geographic
’’The city’s most exciting new dining experience’’
Bloomberg
’’This is the best meal of my life’’
Fodor’s Travel
‘’Culinarily satisfying evening you won’t soon forget’’
Press Reviews (WORLD)
The Independent (UK)
’’Chef Selim blows us away with his inventive dishes’’
Hello Magazine (UK)
’’The Wanderer serves up art in food form’’
Falstaff (Germany)
’’Culinary works of art’’
TTG (UK)
’’Selim is possibly one of the most unique characters I’ve ever met’’
Food and Travel Magazine (Germany)
''Selim creates highly artistic dishes that, while very modern, feel genuine and familiar thanks to the harmonious interplay of different flavors and textures. ''
Viagem E Turismo (Brazil)
''A festival of surprizes.''