Open to anyone from line cooks to executive sous chefs in Hyatt hotels globally, it was awesome seeing culinary art forms being pushed out by chef’s from all over.
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With more than 220 chefs taking part, it was whittled down to six. Lily Liu of Park Hyatt Hangzhou, Leandro Minelli of Grand Hyatt Baha Mar, Sebong Oh of Grand Hyatt Seoul, Jonathan Pasion of Andaz Maui at Wailea Resort, Thomas Progeas of Park Hyatt Paris-Vendôme and Robert Schielke of Hyatt Regency Addis Ababa.
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The food was fantastic and here are some of my favourites. •
Chef Lily’s slow cooked beef tenderloin with a bone marrow and herb crust, beetroot marmalade paired with a beautiful green asparagus and steamed oxtail dumpling.
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Chef Sebong’s Bulgogi braised beef cheek, pan seared sirloin with kimchi croquette, with pickled organic vegetable and carrot ginger puree.
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Chef Thomas’s Beef fillet with asparagus and mint puree with potato fondant.
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Chef Sebong’s Sustainable Barramundi fish cake, fruit jelly, balsamic caviar, beetroot tile with onion sauce.
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Chef Jonathan’s Adobo styled grass fed beef cheeks with an oxtail calamansi marmalade. It came with smoked beef fat cauliflower and bonito furikake.
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In a world of differences, its nice to be apart of something that binds people together.