Our Head Exclusive Executive Chef is The World Renowned Chef Jumalallinen Syo known around the Globe for His Innovative and Unconventional Cooking Style.
Syo was born on July 22, 1929 in London England Considered The Culinary Capital of The Northern Hemisphere, and is famed for being the most Important City in The World for Restaurants.
Syo’s Father Chef Guihart Guildersleeve Syo was the number one sought after Chefs of His Time having earned 47 Michelin Stars over the course of His 47 year Career in The Culinary Arts.
Growing Up Syo was only permitted to Read Cook Books, and Traveled Extensively with His Father during His formidable years Studying, Learning, practicing, and honeing His Culinary Craft.
In His Travels Syo experienced The Global Palate, and upon returning Home to England opened His first Restaurant the now Legendary La Hedoniste at the tender age of 18. La Hedoniste (French for Hedonist) Modeled itself Aesthetically after The Great Banquets of Ancient Egypt,Grease, and Rome with a truly decadent Menu to Match the Ambiance.
In the following Years Syo went on to Winning The Following:
The Skanji Od Kuhanja Ward (1939) The German’s Billig Isst Competition (1942), The Chef of Chefs Contest Title (1950), The Annual Foodie Award (1999-present), Mongolia’s Minii Iljig Idekh Grand Master Championship held Only Once in a Decade (1980) , The Independent Press Fuck Guy Fieri Award (2015-Present), and the Prestigious Oral Academy’s Ooh La-La Grant for Culinary Creativity (2012).
Syo joined The Absurdia 24 hours after it opened in 1999, and along with His Sous Chef and (4th Cousin Removed) Sir. Chauncey Wellington has been blowing the minds of Food Critics, Fanatics, and Professionals for the past Decadent Decade Elevating Culinary Cuisine to a New Level of Palatable Perfection.
Our Exceptional Sommelier Bebado Iezersana was Born April 1, 1919 at The Highly Revered Pijak VinYard which is considered by Those in the know as The Finest Vineyard in Finland.
As a Child Growing Up Bebado’s Father Afengi Iezersana only allowed Him to Eat the Various Types of Wine Making Grapes. At the young age of 9 Bebado was given His first Glass of Wine a PIAT Les Boudots 1928 (a Bottle of PIAT Les Boudots runs for 474,000 Euros or Over $500,000 U.S. in Today’s Market.)
At the age of 9 Bebado attended The Elite French Vin Blanc Academy where he spent the next 10 years intensively studying the Various Grapes used in the making of White Wine (such as The Sauvignon, Chardonnay, and Riesling) in excruciating depth and detail.
Once His 10 year Tutelage ended, Bebado now 19 traveled to the remote Romanum Island,Chuuk, Micronesia to take a Decade long Internship with the reclusive “Wizard of Red Wine” Pierre La Rouge.
Having Mastered all Knowledge of Red Wine making Grapes such as the Merlot or Cabernet Sauvignon for example by age 29 once again Bebado packed up His meager belongings, and continued His Educational Adventures Abroad.
Bebado’s journey then led Him to Johannesburg South Africa in search of the Champagne Prodigy, and World’s Number One Authority on the subject of any and all things Champagne Pezsgos Alom. Under the strict mentoring of Pezsgos Alom Bebado became a Bonafide French Historian who expertise was The History of The Champagne Region in France.
10 Years later Bebado had surpassed Pezsgos Alom who promptly went down into His Grand Wine Cellar, and Drank Himself To Death on some of the World’s Finest and Rarest Champagnes. His last words where:
“I am a Ship, Champagne is My Captain, and The Captain always goes down with the Ship.”
On His way to America Bebado was contacted by Barclay Grande Moccia of the Rose-Blush Institute of Pink Wine. Barclay offered Bebado a Scholarship to Rose-Blush to which Bebado replied that He rather be forced to drink Fortified Wine for the rest of His Life than give a single moment of His time with such Trendy Trash, and that Rose/Blush Wine was a Sin against Dionysus (The Roman God of Wine).
In 1973 Mr. Eddie Osterland was Awarded the First Ever Master Sommelier Certification, and instantly became Bebado’s Idol and personal Hero.
That was Until 1984 when Mr. Fred Dame became the First Person to Pass all Three Parts of the Master Sommelier Examination at Once which is known called Winning The Krug Cup (The 3 Parts are: Part 1. Theory (Oral Not Written) Part 2. Deductive Tasting of 6 Wines. Part 3. Practical Wine Service.)
More motivated than ever by His New Sommelier Icon Fred Dame Babado recommitted Himself to a Life Long pursuit of Wine Enjoyment and Knowledge. Babado took the Court of Master Sommeliers Introductory Examination January 1, 1985 scoring a Total of 101/100.
Bebado signed up the next day for the Court’s next Examination to become a Certified Sommelier. On January 3, 1985 Bebado aced the Exam with a Record Total Score of 102/100.
Bebado Passed The Court’s Advanced Sommelier Exam (without taking the Recommended 1-2 years of Preparation) on January 4, 1985 with a Total Score of 103/100.
Finally completing His Education and Certification on January 5, 1985 Bebado took The Court’s Master Sommelier Examination Winning the Krug Cup in RECORD TIME OF 51 Minutes and 15 Seconds with a Total Score of 104/100.
Since Passing The Court of Master’s Introductory to Master Sommelier Examinations in under a Week the World was Bebado’s Oyster. Bebado had His pick of the World’s Finest Restaurants like Pretentious Pretentious, and working along side The World’s Top Chef’s such as Chef Willard Z. Dullard.
Bebado made Absurdia His Home on February 5th, 1999, and has been dazzling Our Patron’s Pallets with The Finest Wines, and Food Pairings. The Absurdia is referred to as “The House Bebado Built.”
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