Interview with Chef Jean Meteigner - Globetrotting Chef

from Hotelier Indonesia Magazine

Issue 27, November 2016

full issue at: www.youblisher.com/p/1595675-BHOTJASON

Hotelier Indonesia appreciates the opportunity to visit with Chef Jean Meteigner at The Grand Ho Tram, Vietnam’s leading seaside integrated resort.

[HI] How long have you been working at The Grand?   What was the career path bringing you here?

[Chef Jean] Almost 4 years I was call by Conny Anderson the ex chef at the time to open The Grand Bistro.

[HI] You’ve spent quite a bit of time working in sizeable metropolitan areas like Paris and Los Angeles.  How did you like the restaurant scene in those markets?

[Chef Jean] The LA scene is really diverse with many ethnics concepts lots of Asian and fusion restaurant.

Paris is more about French food the best pastry shops there are Michelin stars restaurants.. They are the key of Paris food scenes, ingredients from Rungis market are the best in the world with lots of seafood from Brittany, cheeses, organic poultry and some of the best Charolais beef you ever see  

 

[HI] How was the adjustment from Southern California to Southern Vietnam?

[Chef Jean]  Here is more quiet, and for me that what I am looking for.  Vung Tau is a small town on the ocean but has lots to do.  Nearby Saigon has too much traffic for me.

[HI]  How has your upbringing influenced your cooking & career?

[CHef Jean] My mom and grandfather love to cook -- my mom French food and my grandfather Italian food.

My uncle use to raise beef which is how I got a job in Trois Gros, a 3 stars Michelin venue.

[HI]  Do you have any favorite foodie moments from your childhood?

[Chef Jean] I use to make crepes and sale them at school and make birthday cakes for my friends.

[HI] What would you describe as your cooking style?

[Chef Jean]  Modern lite French cuisine with lots of flavors and little fat.

[HI]  What cooking trends have influenced you?

[Chef Jean]  Nouvelle French when that was done the right way.  Now I like to do more Asian fusion cuisine.

[HI]  What inspired your recent menus?

[Chef Jean]  Chinese and Vietnamese  techniques and flavors mixed with western finishes.

[HI]  What’s the most interesting dish you ever made?

[Chef Jean]  We are working on a chocolate foie gras dumpling with orange glaze and crème fraiche chocolate truffle with caviar.

My favorite one is the Imported squab trio with liver dumpling and date spring roll

[HI]  What’s the atmosphere like in your kitchens?

[Chef Jean]  Really quiet and focused.  It took few years to achieve it here.

[HI]  What do you like to cook at home?

[Chef Jean]  Lots of salads, lamb shank, chicken curry or roasted, steamed crabs, prawns with garlic butter, and fish with lime juice.

Hotelier Indonesia would like to thank Chef Jean Meteigner for his time.   We’d also like to invite readers to experience his restaurants at The Grand Ho Tram in Vung Tau, Vietnam.

Sufyan Fazly, A young 5-star hotel F&B staffer, rising in the international market

from Hotelier Indonesia Magazine

originally posted: in Hotelier Indonesia Magazine

An update: October 2019, Sufyan Fazly in a new position at the Outrigger Konotta Maldives Resort. In this photo, Sufyan is training kitchen staff at the Blue Salt Restaurant.

Sufyan (dark blue) leading training at the Blue Salt kitchen.

Catching up with Sufyan Fazly in January 2018, we're pleased to provide this update. In recent months, Sufyan has moved up to the position as Chef de partie at the Ritz-Carlton Ras Al Khaimah, Al Hamra Beach in the United Arab Emirates.

Original interview: October 2016:

In our international travels, we run across exceptional hospitality professionals who are at various stages of their career.  Some are highly experienced with decades of experience, others, like Sufyan Fazly are in the early years of a very promising career.

[HI] When and where did you start working in restaurants?

[Sufyan]   I was fortunate to start my hospitality career at a the Hotel Tropaz in Sri Lanka in 2002, and later in 2003 in a five-star deluxe hotel, the Beach Rotana Hotel & Towers in Abu-­Dhabi.   This was in 2003-2004 where I started at the lower levels, working as a kitchen helper at their all-day dining restaurant.  Having experienced an international property at this level helps build an appreciation for every team member regardless of their position.

[HI] Could you tell us a bit about your start, what got you started in this career?

[Sufyan] From an early age I was able to observe cooking in an institutional setting.  I appreciated the different cooking styles they used, and really loved the smell of the food they were preparing. It was because of this that I had an interest in cooking and food preparation and decided to attend the Swiss Lanka Hotel School in Sri Lanka.

[HI] Where are you working now, and what is your position?  What are your responsibilities?

[Sufyan] I am currently the Chef de Party at the Moevenpick Hotel Jumeirah Lake Towers  in Dubai.  Responsibilities include:  a) following-up on all ordered items, b) supporting and assisting the Chef De Cuisine in the oversight of their new Urban Bar in Dubai, and c) training and scheduling on benefits for the employees and organization.

[HI]  Your positions have taken you to a few other countries. Which properties have you worked at, and in what countries?

[Sufyan]  I have been fortunate to work in Sri Lanka, United Arab Emirates, Kuwait and the Maldives.  Some of the properties include:

* Hotel Topaz Sri Lanka, 2002 – ­2003​ ( 4* Deluxe Hotel)

* Beach Rotana Hotel & Towers Abu­ Dhabi, 2003 – ­2004 ​( 5* Deluxe Hote l).

* Holiday Inn Downtown Kuwait, 2006 -­ 2007​( 5* Deluxe Hotel) Opening team.

* Global Towers Hotel Sri Lanka, 2007 – ­2009  ​( 5* Deluxe Hotel).

* Island Taste Restaurant Maldives, 2009 – ­2010

* One & Only Reethirah Resort Maldives, 2010 – ­2012 ​(5* Luxury Resort)

* Niyama Resorts Maldives, 2012 – ­2013 (​5* Luxury Resorts)

* Currently working with Movenpick Hotel, JLT (Dubai)

[HI]  Many of your positions seem to be at 5-star hotels.  Is this a preferred choice for you?

[Sufyan]  I do prefer to work at 5-star hotels due to the higher standard in quality of food and preparation.  I have been given the opportunity to create my own dishes and new presentation within these upscale environments. The 5-star properties give me a greater challenge that I happily take-on.

[HI] What achievements are you proud of?

[Sufyan] I am pleased with the opportunities each property gives to me, and my ability to achieve the goals that are set for me. Continuing promotions are satisfying, but the ability to be of service to my employer and the customer are the achievements I’m most proud of.

[HI]  What positions and locations would you like to advance into in the coming years?

[Sufyan] I look forward to progressing into positions as a Junior Sous Chef or Chef de Party. I would welcome a chance to work in Europe, Canada or USA.

[HI]  As a young, but well travelled chef, what advice would you give to others just starting in the industry?

[Sufyan] I would like to say it is important to work from the heart, as it will help build a positive attitude and gives you a heightened level of confidence. Our guest will notice and will be satisfied they’re the first priority.

Hotelier Indonesia would like to thank Sufyan Fazly for his time spent with us.  He may be contacted at: sufyanfazly84@gmail.com

Lung Linh Hà Nội - Truly Hanoi, L'Artiste Restaurant at Apricot Hotel

from Vietnam Golf Magazine

August 2015

www.vietnamgolfmagazine.net

As good fortune would have it, our four month global tour brought us into Hanoi for a week long visit. Prior to touch-down at Noi Bai International Airport, reports had come to us about the Apricot Hotel, a newly opened five star, small luxury hotel just steps away from the iconic Hoan Kiem Lake.

 

Vietnam Golf Magazine
August 2015

In just the three months after it’s opening in April 2015, the trendy, luxury property has received a generous number of positive reviews.  We knew it was a stop we needed to make.  Our chief aim was to experience the culinary delights at L’Artiste Restaurant.

Entering the Apricot lobby, we quickly notice both their meticulous attention to service and the hotel’s focus on Vietnamese art, culture and heritage.  Placed throughout the public areas and guest rooms are over 600 works by renowned Vietnamese artists.  Some of the showcased pieces are by master painters Nguyen Dung and Phan Ke An and contemporary stars Bui Huu Hung and Hong Viet Dung, together with sculptures, ink drawings and watercolours.

Formerly known as the Phu Gia, the hotel had welcomed socialites, political leaders and business elite since the 1920s.  Coming back to life after a top-to-bottom renovation, the interior is now a crisp and light cream, taking their cue from the French colonial era with marble floors, extravagant chandeliers and classical furnishings.

 

On our way to their fine dining restaurant L’Artiste, we proceeded at a leisurely pace that allowed us to enjoy the artwork along with the soft melodies played by the lobby pianist.  It gave us a feeling that we could have just as easily been walking through a boutique art gallery in any major metropolitan city.  When reaching L’Artiste, we are escorted past the open-style kitchen on the way to our private dining room with a view of Hoan Kiem Lake.

We were fortunate that the Apricot’s Executive Chef Hugo Barberis stepped in to explain each course and how they were prepared.  Our dinner started with a  New Zealand beef carpaccio, pomelo salad with Caesar sauce, followed by a main-course of sea bass filet with olive & zucchini risotto, smoked eggplant caviar, and an orange star and butter sauce. Our dessert featured their apricot & matcha tea mousse with apricot & strawberry.  Each course was artistically prepared -- culinary masterpieces served by their professional staff.

A bit about Executive Chef Hugo Barberis:  He began his illustrious career aged 16 as an apprentice at the La Table d'Anvers - a one-star Michelin restaurant in Paris. He honed his skills under the guidance of famed chef Alain Passard at the three-star Michelin restaurant L’Arpege before earning his one Michelin star as an Executive Sous Chef at Chamaree Restaurant.

He travelled to Vietnam and fell in love with the country, its culture, people and landscape.  During his eight years in the country, he has worked as an Executive Chef for an array of high-end restaurants and hotels. Bringing together the experiences spanning two decades, he creates unique, delectable dishes with French, Italian and Vietnamese blends.

Had our fashionable evening ended with the delightful dinner at L’Artiste, it would have been a very good night.  However, later in the evening we made our way up to Apricot’s rooftop pool which provided a stunning panoramic view of Hanoi and the iconic Hoan Keim Lake.  The tranquility of the

rooftop terrace piqued our senses of sight and sound, offering a truly therapeutic and memorable sensory experience.

An evening at the L’Artiste and on Apricot’s rooftop is a welcomed break for even the most seasoned traveller.  The service is top-notch, the French colonial architecture is warm and inviting, and the sophisticated ambiance puts one at ease.   Highly recommended for a night out on the town, or a longer stay to get-away.

Interview with Knut Randhem, Regional Head Mixologist, KU DÉ TA Singapore

from Hotelier Indonesia Magazine

Issue 21, August 2015

www.hotelier-indonesia.com

full issue at:  http://www.youblisher.com/p/1190668-Hots1138/

It was a pleasure for Hotelier Indonesia to catch up with the Knut Randhem at KU DÉ TA, atop the iconic Marina Bay Sands in Singapore.

[HI]  Do you consider yourself a bartender or mixologist?  What’s the difference for you?

Hotelier Indonesia Magazine
Issue 21, August 2015

[KR]  I believe all people making drinks behind the bar are bartenders. Mixologists are more focused on making drinks well. As for myself at KU DÉ TA, I take on both roles as I’m a bartender at heart and have helped to set up the bar from scratch, as well as the mixologist role in creating and curating the cocktail programme.

[HI]  What qualities do you think a successful mixologist should have?

[KR]  I think that person needs to have the ability to read people and have a good understanding on how to entertain. People visit bars to have a good time and that’s our main goal to accommodate that.

[HI]  How did you get into the art of mixology?

[KR]  As a young kid I actually wanted to become a chef so I attended culinary school in Sweden, and then went on to be a waiter. One day I stepped behind the bar, fell in love with it and never stepped out of it since.

Knut Randhem

[HI]  Where did you get your training?  How did you come up with your style?

[KR]  Since I’ve done culinary school, I’m used to working with flavours in many different ways. But other than that, I have been very fortunate to work with some really talented people to help developing my craft. I think that’s one of the things that make the cocktail scene great, as there’s a mentality that everyone contributes to driving the scene forward together. I have also always been really interested in the rich history of the cocktail world and read up intently on it. Until this day, I take inspiration from the classics in my creation of new cocktails.

[HI]  How did you end up at Ku De Ta?

[KR]  After working for 10 years in Copenhagen, Denmark, I got offered to go Thailand with the consultancy company to develop a new cocktail program for the latest KU DÉ TA branch in Bangkok. While my boss when back to Denmark I stayed on the project to maintain it. And then ended up with my current position where I overlook all the company’s bar operations. The response was really great and our cocktails were well loved, so late last year, the KU DÉ TA group instated me as their Head Regional Mixologist. I moved out to the flagship here in Singapore, and just introduced my first Singapore foray with an overhaul of the cocktail list at KU DÉ TA Singapore with heavy influences of the group’s Modern Asian philosophy and building on the classics.

[HI]  What goes into creating a new cocktail? What inspires you?

Knut Randhem

[KR]  I always base my cocktails on classic formulas or classic drinks. It’s not easy to create a completely new style of drinks, since most of them are already created. But using these classic drinks I can create my own expression of them. For KU DÉ TA specifically, I try to keep the drinks very crisp and clean with a lot of local (Asian inspired) flavours that are influenced from the group’s Modern Asian philosophy.

[HI]  What are some of your “greatest hits” cocktails?

[KR]  There have been quite a number of drinks that we created that have become very popular at KU DÉ TA. Rose Lemonade (Vodka, lemon rose essence and soda); Kiku Vesper, which I very proud of, where I’ve made our own signature fortified sake with yuzu shojuand gin. It has become our signature martini. But the Storm Cooler is probably the most recognised cocktail on our menu. I like it since it’s a good example of our concept, vodka passion fruit and lime with honey, with the twist of agedliquorice which I brought in from my home country, Sweden.  

[HI]  What was your most recent cocktail, and what was your thinking behind it?

[KR]  The last cocktail I introduced on the menu is called Whisky Charlie Mango, as we felt that we needed one more whiskey based drink to balance the menu with. I had a drink with some mango, and I’m not a big fan of mango, but this one was really interesting. So I decided to do a “stiff” drink with the flavours of mango. So I took fresh mango and made a cordial with it and balanced it with some vinegar. With this cordial, we made a whisky-based sour and added some homemade chilli bitters to add another dimension to the drink. It turned out so good that it’s now one of my best selling cocktails on the menu.

[HI]  What are the mixology scenes like in Bangkok and Singapore?

Knut Randhem

[KR]  They are two very different scenes. Singapore in my opinion has a very well developed cocktail scene with a lot of world class bars and bartenders so it’s very interesting and full of inspiration. Bangkok is still up and coming, but in just the past one and a half years I’ve been there the face of the scene has changed tremendously. The local talent is learning very fast, and there’s more and more international influences being added so I would not be surprised if we see Bangkok as the next big scene in Southeast Asia in a few years.  

[HI]  What are some current trends you’ve seen in the cocktail market? How have trends changed?

[KR]  I like the fact that the guests we get in our bars are more aware of the current trends. They ask for specific brands in their drinks. They know what it takes to make a drink and what to expect from it. It was just a few years ago that a lot of our guests went to bars more for the effect of drinking alcohol than the experience of appreciating the flavours. This enables us as bartenders to be forced to keep pushing to develop.

[HI]  What's next? Where will we find you in five years?

[KR]  I still hope to be a part of KU DÉ TA and keep pushing our brand forward and remain cutting edge in the industry. We have quite a unique position in the market where we can offer a wide range of experiences which gives us a strong drive to keep developing ourselves.

Hotelier Indonesia would like to thank Knut Randhem for his kind consideration and participation in this interview.

Dịch Vụ Ăn - Uống Trên Sân Golf

from Vietnam Golf Magazine

April 2015

www.vietnamgolfmagazine.net

Food & Beverage Operations Enhance the Golfer’s Overall Experience

Cải thiện chất lượng dịch vụ F&B của các sân golf sẽ là cầu nối tuyệt vời gắn kết các golf thủ ở lại lỗ golf thứ 19 cũng như góp phần nâng cao hình ảnh các sân golf trong mắt các du khách. Bill Healey

Vietnam Golf Magazine
April 2015

Một ngày trên sân golf không chỉ đơn giản là đánh hết 18 lỗ, nó còn là nơi để bạn giao tiếp xã hội. Và tất nhiên hoạt động này không thể trọn vẹn khi bạn không cùng bạn bè sử dụng đồ ăn hay thức uống trên sân.

Bầu không khí trong lành trên sân golf sẽ mang đến những trải nghiệm ẩm thực tuyệt vời cho các hội viên và khách chơi. Với những thực đơn F&B hiện có cộng thêm các món ăn độc đáo, một CLB hoàn toàn có thể níu chân golf thủ ở lại dùng bữa thay vì lấp đầy dạ dày ở một nơi khác.

Thực tế, lợi nhuận dịch vụ F&B chiếm đến 25% tổng doanh thu của một sân golf, do đó các CLB cần phải tăng cường quảng bá hình ảnh của sân golf như một trong những địa điểm ẩm thực hấp dẫn của thành phố. Trên thế giới cũng đã có rất nhiều công ty quản lý golf đa quốc gia không ngừng nỗ lực để nâng cao trải nghiệm ẩm thực cho du khách.

Đối với những tay golf có quỹ thời gian eo hẹp, CLB nên cung cấp những thực đơn nhanh hay đồ ăn nhẹ để họ có thể lên sân ngay lập tức. Đồ ăn tại khu vực nướng sẽ là nơi tuyệt vời để cho CLB có thể giới thiệu những món sandwiches đặc trưng của sân golf.

Trên sân, golf thủ có thể dừng lại ăn uống tại các nhà nghỉ chân. Đối với một số CLB và các khu nghỉ dưỡng, trạm dừng chân không chỉ là chỗ cho golfer nạp năng lượng. Nhiều CLB đã tập trung vào việc cải thiện chất lượng dịch vụ tại trạm dừng vì họ thấy được điều này mang lại những trải nghiệm thú vị cho golf thủ.

Các CLB golf có thể tận dụng việc các golfer hiện nay thường mang điện thoại thông minh hay iPad lên sân golf. Bằng việc cho phép người chơi có thể đặt online trước món ăn một vài lỗ trước khi họ đến trạm dừng, golf thủ sẽ tránh được tình trạng quá tải và cải thiện nhịp độ chơi nói chung.

Hiện dịch vụ thực đơn ăn nhanh và đồ uống qua điện thoại đã có sẵn cho golfer ở nhiều sân golf. Một số nơi còn có cả dịch vụ “xe đồ uống” chay quanh sân để mang đến những đồ uống đa dạng cho các golfer đang khát nước nhưng lại ở quá xa trạm dừng tiếp theo.

Với cá nhân tôi, một trong những thời gian yêu thích của tôi là được ở quầy lounge của CLB sau một vòng golf. Thường được ưu ái gọi tên “lỗ golf thứ 19”, đây là nơi tình anh em và bằng hữu giữa các golf thủ được thể hiện khi cùng nhau chuyện trò và thưởng thức đồ ăn. Dù là ở Việt Nam hay bất cứ nơi đâu, lỗ golf thứ 19 cũng là một nơi tuyệt vời để thư giãn trong khi chờ đợi kết quả được công bố.

Tôi cũng đã thưởng thức nhiều thực đơn cuối tuần tại một số sân golf ở miền nam Việt Nam. Quả thật, các bữa tiệc buffet ở đây luôn hấp dẫn golf thủ và gia đình. Với không gian mở ngoài trời nhìn ra toàn cảnh sân golf, nhà hàng CLB thực sự là nơi yên bình để khởi đầu buổi sáng.

Cho dù bạn khởi đầu ngày mới bên gia đình, dừng chân tại trạm nghỉ hay trò chuyện bên chiến hữu sau buổi thi đấu – chất lượng dịch vụ F&B chắc chắn sẽ góp phần tăng thêm trải nghiệm trên sân golf cho golf thủ.

===== English Version =====

A day at the course is more than an 18-hole round of golf, it’s become a social occasion.  What social occasion would be complete without a bit of dining and drinking?  

The unique atmosphere a golf course provides should make it a can’t-miss dining experience for members, residents and visitors.  With a club staying current with their food and drinks menu, and by offering unique signature items, the club can attract a new crowd to the site while enticing current golfers to stay for a meal rather than dining elsewhere.

Since food and beverage sales accounting for 25 percent of all revenues at a typical golf course, it is essential that the clubhouse be promoted as one of the more popular dining venues in the city.  

Many multinational golf management firms have placed a significant effort on improving the dining experience. Troon Golf for instance, has a stated philosophy that “A great dining experience is the perfect accompaniment to the game of golf - for golfers, for spectators and for those who simply enjoy the pleasure of dining amid an atmosphere of stylish comfort and quality.”

Troon has rightfully noted that times have changed … they “offer a wide variety of upscale fare, in addition to traditional snack bar selections, is now a standard in the golf industry. Superb cuisine, fine wines from around the world, an extensive selection of domestic and foreign beers, and of course, great cigars are now standard at Troon-managed golf facilities.”

For the anxious golfer or those on a tight schedule, the club should also provide options for a quick meal at the grill or snack bar to allow them to get on course right away.  A quick snack at the Grill would be a good place for the club to offer a few of their signature sandwiches.

Out on the course, golfers have the ability to stop for snack or beverage at one or several halfway houses.  For some clubs and resorts, halfway houses have become more than just a quick snack in a shack at the turn.  Many clubs have newly focused on improving the quality and comfort of the halfway house, as they see it as enhancing not only the time spent playing golf, but the overall club experience  Halfway houses are now viewed as an extension of the higher standards provided to the guest.

Golf clubs can now take advantage of the fact that most golfers will likely be carrying a smartphone or iPad on the course. By allowing golfers to pre-order food a few holes before they reach the halfway house, they would improve traffic flow and improve overall pace-of-play.

A mobile snack & beverage option is available to golfers on many courses.  Several “Beverage Carts” are driven around the course offering various drink options to parched golfers who find themselves a bit too far from the next halfway house.

On a more personal note, one of my favorites is the time spent at the club’s lounge after a round of golf.   Commonly labeled the 19th hole, it is the highlight of fraternity and camaraderie amongst golfers sharing drinks and stories as they wind-down after a tournament.  Whether in Vietnam or worldwide, the 19th hole is a good place to unwind while  competition results are tabulated and winners are announced.

As for the finer dining, I have enjoyed the weekend brunch at a couple of the golf clubs in southern Vietnam.  Offering the best of both local and international fares, these large buffets attract both golfers and families as they spend a leisurely start to a Sunday morning.  With outdoor seating, a view of the golf course from any seat, the club’s restaurants offer a peaceful start to any morning.

Whether its a leisurely start to the day with family, a quick stop at the halfway house, or time spent with friends after a competition -- a club’s F&B services should enhance a golfer’s overall club experience.