始终热爱，用美食触动心灵

“我们所处的这个时代，真正的原创发明很少，或是改进，或是调整，完全从无到有的发明创造不多，但这不妨碍我们依旧保持创意，通过食材讲述故事，打动食客的心。无需拘泥于地域、风格，我们的灵感来自生活的方方面面，很多事物都可以成为参考（Reference），启发我们的创作。”

“In this day and age, there are few genuine inventions, just improvements or adjustments. But this should not stop us from being creative, from telling stories through our food, and from doing our best to impress our diners. Chefs shouldn’t feel like they have to be constrained by a particular cuisine or style. Inspiration can come from anywhere. Anything can be referenced.” 

Chef Talib

01.

从国际赛场到米其林餐厅

From International Competitions to Michelin-starred Restaurants

2015年，来自加拿大的年轻主厨Talib Hudda受到丹麦国宝级品牌"Georg Jensen"之邀来到北京开设了一家餐厅，由此便开启了主厨Talib在中国的全新历程，而他本人以及由他一手打造的餐厅，也成为京城餐饮圈聚焦的热点。

In 2015, Danish royal brand Georg Jensen invited young Canadian chef Talib Hudda to helm their new restaurant in Beijing. Thus began Talib’s career in China and, in the years since, he and the restaurants he has built have become the talk of the Beijing dining scene.

Talib Hudda出生于一个热爱美食的大家庭；从小他就经常与祖母一起做饭，成为厨师的愿望便在年少的Talib心中萌生。14岁，他开始第一份在餐厅的工作，16岁，参加人生的第一个烹饪大赛并获得冠军，18岁时，他进入烹饪学校开始专项学习。在这之后，Talib更是世界权威烹饪大赛上的常客，收获多项大奖与肯定。2011年，Talib代表加拿大团队参加了被誉为烹饪界的“奥运会” —— 博古斯世界烹饪大赛。在2009年至2014年间，他参加了多项地区性和国际性烹饪大赛，例如在瑞士举办的世界厨艺大赛等。通过多项赛事的历练，他锻炼了自己的厨艺，同时也更加坚定了精益求精、追求完美的决心。

Talib was born into a big, food-loving family. He cooked with his grandma from a young age, which sparked his passion for food. He got his first job in a restaurant at 14 and went to culinary school at the age of 18. At age 16, he participated in his first cooking competition and took home the top prize. Since then, Talib has been a fixture at some of the world’s most respected cooking competitions. In 2011, he represented Canada in the Olympics of the food world, the Bocuse d’Or as Commis De Cuisine. Between 2009 and 2013, assisted and competed in several regional and International competition like the Culinary Salon Mondial in Switzerland to helphone his skills and drive his passion for perfection.

他曾就职于多家世界知名餐厅，也在多家米其林餐厅接受烹饪大师们的严格培训，其中包括在哥本哈根Marchal时，受训于丹麦知名大厨Ronny Emborg（现任纽约米其林二星餐厅 Atera 行政主厨），在哥本哈根Marv&Ben时，受训于大厨Ronni Mortensen（现任丹麦米其林三星餐厅Geranium创意副厨); 曾就职于纽约著名的Café Boulud、Wd-50、哥本哈根的Studio餐厅等，并在筹备Refer期间至哥本哈根2星餐厅Alchemist 2.0深度进修。

He has spent time at a number of world-renowned restaurants and rigorous training under star studded chef like Ronny Emborg in Marchal ( now at 2 Michelin star Atera ),  Marv & Ben in Copenhagen under Ronni Mortensen ( now at 3 Michelin star Geranium ), and has done stints in New York’s Café Boulud, Wd-50 & Copenhagen’s Studio restaurant etc, also went to 2 star restaurant Alchemist 2.0 in Copenhagen during the preparation of Refer for study and research. 

02.

打破局限 唯优而用

Breaking Boundaries, Achieving the Best

十多年的工作积淀和对高端精致餐饮的不断探索与思考，Talib逐渐形成了自己对于烹饪和美食的理解。Talib说：“我们所处的这个时代，真正的原创发明很少，或是改进，或是调整，完全从无到有的发明创造不多，但这不妨碍我们依旧保持创意，通过食材讲述故事，打动食客的心。无需拘泥于地域、风格，我们的灵感来自生活的方方面面，很多事物都可以成为参考（Reference），启发我们的创作。”

Over the past 10 years working in the fine dining industry, Talib has gained a unique understanding of food. In his words, “in this day and age, there are few genuine inventions, just improvements or adjustments. But this should not stop us from being creative, from telling stories through our food, and from doing our best to impress our diners. Chefs shouldn’t feel like they have to be constrained by a particular cuisine or style. Inspiration can come from anywhere. Anything can be referenced.”

寻味加拿大埃德蒙顿国家公园 

Chasing Flavor in Hometown - Canada Edmonton National Park

正如Talib所说，任何事物都可成为他创作菜品的灵感之源。但是在食材品质的把控上，Talib有着近乎严苛的标准。尊重食物，尊重种植、烹饪并呈现食物的人，是Talib一直以来植根于内心的想法。他总是愿意花费大量时间和精力去找寻世界各地的优质食材，与食材生产者、供应商交流。食材的时令性和可追溯性是他的金线。

As Talib says, anything can be a source of inspiration for his dishes. But wherever his dishes stem from, he has rigorous standards for the ingredients he uses. Respect for food and respect for the people that grow, cook & serve food has always been part of Talib's philosophy. He is always willing to go the extra mile to source the best ingredients from all over the world, spending time and energy communicating with producers and suppliers. Seasonality and traceability are his watchwords.

怀柔山间 满地栗子壳 HuaiRou Chesnut Shell

Refer 顺义有机农场 Shunyi Organic Farm

03.

永远热爱 追寻梦想

Chasing a Culinary Dream

工作多年，对于高端精致餐饮Talib有着深刻的理解，他说：“精致餐饮行业的背后远不如社交媒体呈现的那般光鲜华丽，这里有巨大的压力，高强度的工作，和不断对自我的挑战，没有发自心底的热爱，是无法坚持下去的。”正是因为这份挚爱，他进入到这个行业，不断前行和思考。“你要相信你的团队，尊重整个团队的每一个人，他们都有能力去创造和改变。”

Talib has worked in fine dining for many years and has a keen understanding of the industry. “Fine dining is much less glamorous than it looks on social media,” Talib says. “There is a lot of pressure, you have to constantly push yourself. If you don’t have a passion for it, you won’t make it.” It is precisely this kind of passion that made Talib enter fine dining more than 10 years ago and has kept him moving forward ever since. “You have to trust and respect your team. Often, they are the ones that have the ability to create and make changes.”

经历了烹饪大赛、米其林餐厅的多年历练，Talib放慢了脚步，从舒适的区域中走出来，远离繁华喧嚣的中心，在沉淀中反思，重回初心，追寻自己的梦想。近两年的时间里，Talib似乎从大家的关注中消失，开启了自己另一个征程，迎接更大的挑战——筹备一家自己的餐厅。

After years of intense cooking competitions and busy shifts in Michelin-starred restaurants, Talib decided to step back, slow down, and move out of his comfort zone, taking some time to revaluate what he wanted out of his career. If it seems like he has been quiet for the past two years, it is because he has been preparing for a new challenge: opening his own restaurant.

从餐厅定位、核心概念到选址、团队组成，从菜品研发到设计风格、器皿装饰，Talib无一不事必躬亲。在全国各地寻找优质食材供应商，与日本设计事务所沟通敲定设计理念，去欧洲亲自挑选各类餐具，邀请美国与日本瓷器艺术家定制器皿，每一步的前行都倾尽全力，只为距离自己的梦想更近。

Talib has been involved in every aspect of the restaurant’s design, from positioning and core concept to location, menu creation, and even the selection of tableware. He has sourced high-end suppliers from all over China, communicated with Japanese design firms to finalized the design concept, went to Europe to personally select all tablewares, and collaborate with American and Japanese porcelain artists to customize utensils.

在厨房的设计布局上，Talib与来自德国顶级厨电品牌嘉格纳GAGGENAU合作，以卓越的设计和功能完美融入整个餐厅环境中。每年，嘉格纳GAGGENAU会在全球范围内与国际名厨展开合作，与米其林三星意大利名厨Umberto Bombana，世界名厨江振诚和米其林三星法国大厨Marc Haeberlin，皆保持着深度的合作关系。而Talib Hudda是嘉格纳GAGGENAU今年合作的匠人之一，以致敬并支持他的非凡创造。

For the restaurant’s kitchen, Talib worked with top German kitchen appliance brand Gaggenau. Gaggenau has well-established relationships with many Michelin-starred chefs around the world, including Umberto Bombana, André Chiang, and Marc Haeberlin. This year, Gaggenau is pleased to work with Talib and support his extraordinary creativity.

德国顶级厨电品牌嘉格纳GAGGENAU @Refer

04.

厚积薄发 全新征程

Starting A New Journey

经过两年多时间的准备，今年8月，Talib的新餐厅在北京三里屯开业。他将餐厅取名为Refer，也是对自己烹饪理念的完整诠释。在Refer，他打破了地域和风格的局限，将自己在世界各地的经验带到中国，同时广泛汲取亚洲烹饪文化的营养。他说：“在过去的100年，我们重新定义和发展了很多事物。Refer就是这样一家餐厅，以过去的记忆、食材、艺术作为参考，再进行不断发展和创新。”为了确保客人始终享受最优质的食材和最佳的就餐体验，Talib将餐厅容量限制到5桌和1个包间，22个餐位，“我不想因为数量而牺牲质量”。

After more than two years of preparation, Talib’s new restaurant, Refer, opened in Sanlitun this August. At Refer, Talib has broken through limits of regionality and style, creating a truly international dining experience that draws on his years working in restaurants around the world. “Over the past 100 years, we have redefined and redeveloped many different things. I want Refer to be that kind of restaurant,” Talib says. 

“At Refer, I draw on past memories, seasonal ingredients, and works of art as references, and then uses them as a foundation to build on and create.” In order to offer guests a truly intimate, high-end dining experience, Refer has just five tables and one private room, with a total of 22 covers. “I won’t sacrifice quality because of quantity,” Talib maintains.

百里香 Thyme

Refer不仅承载着Talib的烹饪理念，也传递出他对于高端精致餐饮、情感价值的理解。Talib为餐厅设计的logo以百里香的叶子作为造型主体，突显食材，也强调time（与百里香的英文thyme谐音），是人与美食相遇的时机，也是人与人聚会的时机。在Talib看来，一次完美的就餐经历应该是一次完整的体验，厨师与食客之间建立直接和纯粹的沟通，美食触动食客的内心，引起深切的共鸣。是人与食物的对话，更是人与人之间的互动交流。

The symbol Talib designed for the restaurant is inspired by thyme leaves, highlighting his respect for ingredients and also emphasising the importance of time in cooking (since thyme and time are homophones). For Talib, the perfect restaurant should offer a well-rounded experience. There should be direct, meaningful communication between the chef and the diners. The food should be more than just delicious; it should resonate with the diners on an emotional and intellectual level. Refer is all about creating these relationships between people and food, and between people themselves.

温馨提示

Gentle Reminder

营业时间 Operation Time

周三至周日 Wed. to Sun.

18:00 - 22:00

着装提示 Dress Code

时尚休闲 Smart Casual

预订方式 Reservation

为确保带来最佳的就餐体验，前来Refer就餐的客人可通过Refer官方网站/电子邮件/电话进行提前预订，并支付全额订金即为预订成功。

 In order to ensure the best possible dining experience, guests are asked to make a reservation through Refer’s official website, email or by calling. The reservation will be completed after the menu is selected and payment is received.

官方网站 Web

https://www.restaurantrefer.com

电子邮件 Email

[e-mail]

电话 Tel

010-8438 1636

地址 Address

太古里北区N8座5层

朝阳区，北京

5th Floor, Building No.8, TaiKooLi North

Chaoyang, Beijing

如您遇到任何问题，欢迎随时与餐厅沟通。

If you have any problems during the reservation process, please do not hesitate to contact the restaurant.

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