October’s Gourmand Guild Dinner Series Features A Park Hyatt Saigon Chefs Collection
In what promises to be an amazing celebration of the culinary art, the Gourmand Guild monthly wine event presents a Park Hyatt Saigon Chefs Collection on October 23, 2013 at 7.00 pm in the restaurant, Square One. Each of the four international chefs at Park Hyatt Saigon will showcase their style and skill with a tailor-made dish to create a meal to remember. Guests will get a close-up view of the culinary maestros at work as they conduct a gastronomic event filled with technique and precision. Each course will be beautifully paired with a wine to complement the dish as food and wine lovers will experience an evening to personally get to know each chef and their unique style.
Park Hyatt Saigon’s Chefs Collection encompasses talent from three countries to perform this prestigious event starring:
Executive Chef Asif Mehrudeen (Melbourne, Australia) – Trained at the Northern Melbourne Institute of TAFE, Asif went on to work at Kush Restaurant in South Yarra, Australia, where he won a scholarship to work at the exclusive Y.C.A.C. in Yokohama, Japan. Thereafter, he returned to Melbourne to work at restaurants such as, Momo and Polzelas, where he added Middle Eastern and Italian cuisine to his repertoire. Taking the position as Head Chef at the renowned restaurant and bar, Ku De Ta, located in Bali, Indonesia, he was promoted to Executive Chef after one year where he supervised a strong team of sixty chefs. In 2006, he made another continental leap as Executive Chef of Park Hyatt Goa Resort and Spa in India. After five years, he was transferred to Park Hyatt Saigon.
Executive Sous Chef Marco Torre (Sanremo, Italy) – With 14 years of extensive culinary experience, Marco began his culinary career working in a number of Michelin-star restaurants throughout different regions of Italy, from Garda Lake to Porto Cervo. Starting as a Commis de Cuisine, he worked his up way up to Sous Chef de Cuisine, honing his craft and earning his reputation for refined Italian food and professionalism within his cooking domain. Chef Marco decided to take his first post in Asia with Grand Hyatt Hong Kong in 2006. He spent five years at the legendary restaurant, Grissini, and one year in charge of the Events Kitchen. He now brings his creative mastery to two kitchens at Park Hyatt Saigon, maintaining Opera’s iconic Italian cuisine, and tailoring Asian and international menus for catered events.
Square One Chef de Cuisine Soren Lascelles (Sydney, Australia) – Soren made his mark by lending his talents to the success of restaurants such as Armstrongs, voted “Best New Restaurant” by Courier Mail Brisbane 1999, and The Banc, achieving the highest rating in the Sydney Morning Herald’s “Good Food Guide” (Three Chef’s Hats), and ranked “Best Restaurant Australia” by Gourmet Traveller magazine in 2000. In 2004, he relocated to London to start a new chapter in his career, working in various Michelin-starred restaurants, such as The Nahm and The Ledbury. He found his way back to Sydney as head chef at Warren Turnbull’s Assiette in Sydney’s Surry Hills for the past four years, where he was the 2010 winner of the Electrolux Appetite for Excellence Young Chef Award. Soren took the position of Chef de Cuisine at Park Hyatt Saigon’s signature restaurant, Square One, which was his first introduction to working in Asia.
Pastry Chef Bertrand Sommereux (Lyon, France) – Having grown up in a long line of pastry chefs, it was only natural that Bertrand would follow in the same footsteps. At the early age of 9, Bertrand started baking in his family’s pastry shop, Patisserie Robert Sommereux, in Lyon, France. Thereafter, he joined Club Méditerranée, a French corporation of vacation resorts found in many parts of the world. With them he worked at different properties including, Cadaques Espagne, Val Thorens France, and Kalamata Greece Armed with extensive experience and a passion for pastry, Bertrand has since worked with for the Dormy House Hotel in England and La Cigale Hotel, a Leading Hotels of the World property in Doha, Qatar. With his desire to explore Asia, Bertrand accepted the role as Pastry Chef at Park Hyatt Saigon.
Knowing their way around a kitchen, enjoy the excitement of cooking, the joy of dining and the thrill of the first ever Park Hyatt Saigon Culinary Collection wine dinner.
Warm potato bread, butter
Pan seared scallop, balsamic baby spinach, roasted forest mushrooms cream
Tenuta Ca’Bolani, Pinot Grigio, 2012
Black truffle soufflé, foie gras sauce, duck breast, baby zucchini
Sandalford Estate Reserve, Cabernet Sauvigon, 2008
Venison two ways
Roasted loin, Banyuls wine jus, braised shank parcel, celeriac, cherries
Opus One 2007
Brillat-Savarin mousse, honeyed walnuts, pear, fruit bread crisp
Bollinger Rose, NV
Mango parfait, white chocolate, passion fruit, berries, meringue
Hugel & Fils, Gewurztraminer late harvest, 2003
Admission to the Park Hyatt Saigon’s Chef’s Collection wine dinner is VND 4.200.000 per person, subject to 5% service charge and 10% government tax. Advance reservations are suggested as space will be limited.
For reservations, please book online, email firstname.lastname@example.org or call +84 8 3824 1234.
To learn more about specials and promotions, please visit the Dining and Entertainment website at www.restaurants.parkhyattsaigon.com.