A Touch of Class

Interview with Chef Stefan Hogan

Executive Head Chef at Corinthia Palace Hotel

A talent isn’t something you can learn: you either have it or you don’t. It’s a mix of creative flair, unpredictability, determination, luck and serendipity which, in the culinary industry are the fundamental ingredients for a master in the kitchen. Chef Stefan Hogan has certainly got that unique talent, as amply demonstrated in his achievements during his impressive career. Chef Hogan took us through his career and shared with us his views on the food industry.

Q: Who was your major source of inspiration?

A: As a young cook I vividly recall a program featuring Marco Pierre White and I was hooked on his burning passion that borders on obsession to consistently deliver quality dishes where the ingredients are treated with respect, the food is thought out from an aesthetic perspective and that you must taste everything. There are many other chefs that continue to inspire and motivate me but for my generation of chefs, Marco's driving vision was the start of a shift in perception of cooking.

Q: How would you describe your personal style of cooking?

A: My cooking style is constantly evolving as new techniques and technology make cooking interesting. I am a strong believer in fresh quality ingredients, support local and champion artisan products and that as a chef, I must do them justice by ensuring the natural taste is highlighted and accentuated.

Q: What three words would best define your management approach in the kitchen?

A: Disciplined, committed and focused.

Q: In what way does summer exalt your style of cooking?

A: Summer is a season of abundance and a season that offers up the quintessentially Mediterranean tastes with olives, olive oils, tomatoes, aubergines, seafood and fish. This beautiful fresh produce is best highlighted by simple cooking techniques to highlight the natural flavours.

Q: What ingredient do you most look for during this time of the year?

A: I love the vibrant colors of the spring/summer basket with beans, asparagus, artichokes, basil, mint, melon, watermelon and tomatoes specially the locally grown.

Q: Any projects in the pipeline?

A: We have just installed a wood burning oven in The Summer Kitchen and we are looking forward to trying it out for some slow cooking overnight recipes.