3 minute read
Chefs
Accor has signed an exclusive partnership with celebrity Lebanese chef Maroun Chedid to roll out unique dining concepts within Accor's luxury hotels in the IMEA region. Chef Maroun Chedid is famous for his many culinary achievements and concepts, including Georgette and Ritage Garden, TV appearances on Lebanese station MTV and, more recently, on MBC as jury member of the internationally acclaimed show Top Chef. Once finalized, the partnership will give birth to the first of Chedid’s restaurants and concepts across Accor hotels in the region. The partnership reflects Accor’s strategy to consolidate its position as the leading hospitality group in the region. With over 30 years of experience in the culinary world, Maroun Chedid is one of the region’s bestknown chefs. The pretty Lebanese village of Saghbine in West Bekaa, where Chedid grew up, has been a continuous source of inspiration. Chedid admits that nature was his mentor, opening his eyes at a young age to core ingredients and rich combinations. Guests will be able to enjoy some of his signature dishes including the Carnaroli Risotto ‘Siyadiyeh’, Pumpkin & Pistachio Ravioli, Slow-cooked Veal Cheek with Oriental Spices and the King Crab, Tahini, Citrus to name a few. Moreover, this partnership will illustrate the expansion of Chef Chedid’s presence in the region, celebrating his core pillars across borders, namely: Terroir, Authenticity, Inventiveness and Artistry. marounchedid.com
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THE FRENCH TOUCH WITH CHEF NICOLAS LAMBERT
Nicolas Lambert is an awardwinning pastry master. Among his accolades, the Frenchman has been named Best Pastry Chef in Hong Kong and Macau, and Asia’s Best Pastry Chef, according to The World’s 50 Best Restaurants. Here, he tells us about his latest culinary adventure with Four Seasons Resort Dubai Jumeirah Beach.
You are the youngest recipient of The World’s 50 Best Restaurants’ Asia’s Best Pastry Chef award. How has this title affected your career?
It was fantastic to be recognized with such a prestigious award after three years of hard work and dedication at Caprice restaurant at Four Seasons Hotel Hong Kong. Being part of a passionate team in such a competitive city gave me the drive to always push boundaries with my creations. I didn’t ask for or expect such an award, so I remained grounded. The award certainly gave me additional visibility and helped further my career to a certain degree. Two months after receiving the award, I left Hong Kong; it marked a sensational conclusion to my wonderful story there. As the newly appointed senior pastry chef, what do you have planned for Four Seasons Resort Dubai at Jumeirah Beach and Four Seasons Hotel Dubai International Financial Centre?
Since joining Four Seasons, I am getting to know the UAE, the place and guests’ preferences. We have just launched a range of pastries at Shai Salon, which is located in Four Seasons Resort Dubai, Jumeirah Beach. I am very proud of each of the creations, as they reflect a beautiful moment from my life. For instance, the cherry eclair is a tribute to my grandfather’s cherry trees, whereas the yuzu and passion fruit cheesecake takes me back to Hong Kong. We are working on more creations and will be introducing them at our restaurants across the resort and hotel. I can definitely promise that my pastries will be true to my philosophy while catering to the local palate. I truly hope to bring something new to the city with my signature style, and I look forward to this exciting journey. fourseasons.com
Read the full interview on hospitalitynewsmag.com
