{"id":739,"date":"2018-06-18T14:58:13","date_gmt":"2018-06-18T14:58:13","guid":{"rendered":"http:\/\/www.worldgourmetfestival.asia\/worldgourmetfestival2018\/?page_id=739"},"modified":"2018-08-22T10:36:52","modified_gmt":"2018-08-22T10:36:52","slug":"martin-dalsass","status":"publish","type":"page","link":"https:\/\/www.worldgourmetfestival.asia\/worldgourmetfestival2018\/the-chefs\/martin-dalsass.html","title":{"rendered":"Martin Dalsass"},"content":{"rendered":"<p align=\"justify\"><span style=\"font-size: medium\">Martin was born in Deutschnofen, a province of South Tyrol in northern Italy. After various apprenticeships in Bolzano, the capital city of South Tyrol, he travelled to Paris and Switzerland to further his kitchen experience, eventually joining the Hotel Bellevue in Gstaad in 1980. In 1985, he opened his first solo venture, Santabbondio, in Sorengo, close to Lugano in southern Switzerland. The restaurant won a Michelin star and in 2001, Gault &amp; Milau awarded him their \u201cChef of the Year\u201d award. In 2011, he and his family moved to St. Moritz and the historic Tavlo restaurant. Due to his kitchen philosophy and use of olive oil instead of butter, Martin has become known to many as the \u201cOlive Oil Pope\u201d.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Martin was born in Deutschnofen, a province of South Tyrol in northern Italy. After various apprenticeships in Bolzano, the capital city of South Tyrol, he travelled to Paris and Switzerland to further his kitchen experience, eventually joining the Hotel Bellevue in Gstaad in 1980. In 1985, he opened his first solo venture, Santabbondio, in Sorengo, &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.worldgourmetfestival.asia\/worldgourmetfestival2018\/the-chefs\/martin-dalsass.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Martin Dalsass&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":38,"menu_order":5,"comment_status":"closed","ping_status":"closed","template":"base-templates\/t04-chef-profile.php","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-739","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.worldgourmetfestival.asia\/worldgourmetfestival2018\/wp-json\/wp\/v2\/pages\/739","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.worldgourmetfestival.asia\/worldgourmetfestival2018\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.worldgourmetfestival.asia\/worldgourmetfestival2018\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.worldgourmetfestival.asia\/worldgourmetfestival2018\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.worldgourmetfestival.asia\/worldgourmetfestival2018\/wp-json\/wp\/v2\/comments?post=739"}],"version-history":[{"count":0,"href":"https:\/\/www.worldgourmetfestival.asia\/worldgourmetfestival2018\/wp-json\/wp\/v2\/pages\/739\/revisions"}],"up":[{"embeddable":true,"href":"https:\/\/www.worldgourmetfestival.asia\/worldgourmetfestival2018\/wp-json\/wp\/v2\/pages\/38"}],"wp:attachment":[{"href":"https:\/\/www.worldgourmetfestival.asia\/worldgourmetfestival2018\/wp-json\/wp\/v2\/media?parent=739"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}