FOOD & DRINK
Yes,chef!
Guillermo Fernández, executive sous chef at The Chedi Luštica Bay, tells francesca lee-rogers about his culinary journey The Chedi Luštica Bay launched… in July 2018, but I started five months before it had even opened. From the very beginning my colleagues and I were looking forward to working together to create something unique and different. We haven’t stopped since – it’s been like polishing a rough diamond, constantly refining our work. On launch night, we catered for 1,700 special guests.
and restaurants, but it was while I was working in Barcelona that I really grew into my profession. I was working as a sous chef for Martín Berasategui – a Spanish chef with a total of 10 Michelin stars – at his three-Michelin-starred restaurant Lasarte. He then gave me the opportunity to move to Hong Kong, where I opened two restaurants within four years.
One of the reasons I decided to become a chef was… to work and travel all over the world. I started my career in my home town of León, Spain. I then studied and worked in a variety of Spanish hotels
The two eateries at The Chedi Luštica Bay are The Restaurant and The Spot, which are… two different concepts for different customers. At The Restaurant, we serve a buffet-style breakfast and
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