Park Hyatt Saigon’s new chef arrivals

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SaigonTimes English - 28 month(s) ago 20 readings

Park Hyatt Saigon’s new chef arrivals

The Park Hyatt Hotel Saigon has announced Soren Lascelles as Chef de Cuisine of the award-winning restaurant Square One and Bertrand Sommereux as Pastry Chef.

Park Hyatt Saigon’s new chef arrivals

Soren Lascelles
The Park Hyatt Hotel Saigon has announced Soren Lascelles as Chef de Cuisine of the award-winning restaurant Square One and Bertrand Sommereux as Pastry Chef.

Australian Lascelles started his culinary career in 1997 and made his mark at restaurants such as Armstrongs, voted ‘Best New Restaurant’ by Courier Mail Brisbane 1999, 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 Traveler magazine in 2000.

Bertrand Sommereux
Classically French-trained, Lascelles’ style of cooking is very global, encompassing many different flavors and techniques from Europe. “It will be exciting to pass on as much information to my new brigade but also to learn the Vietnamese cuisine,” said Lascelles.

Meanwhile, Sommereux will oversee all aspects of the pastry department, including the creation of dessert menus for the hotel’s outlets, banquet and catering functions and in-room dining.

At nine, Sommereux started baking in his family’s pastry shop, Patisserie Robert Sommereux, in Lyon, France. He worked for Club Mediterranee, a French corporation of vacation resorts, the Dormy House Hotel in England, the Serge Magner Caterer Lyon, a prestigious French catering company and the La Cigale Hotel in Doha, Qatar.

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