Hyatt Brings Six Chefs To Hong Kong To Compete In The Asia Pacific Final of The Good Taste Series

November, 13/2018 - 08:31
Hyatt Brings Six Chefs To Hong Kong To Compete In The Asia Pacific Final of The Good Taste Series

A testamentto Hyatt's commitment to excellence and creativity in food and beverage, theannual competition cultivates emerging culinary talent and celebrates culturaldiversity

 

HONG KONG,CHINA - Media OutReach - November 13, 2018 - HyattHotels & Resorts todayannounced that Sebong Oh and Lily Liu will represent its Asia Pacific region inThe Good Taste Series competition inthe global final early next year. Now in its fifth edition, the annual contesthas grown from a North American initiative to a global program featuring chefsfrom Hyatt hotels in Asia Pacific, the Americas, Europe, the Middle East andAfrica. Designed to cultivate emerging talent from Hyatt's kitchens, The Good Taste Series provides anyonefrom line cooks to executive sous chefs with an opportunity to showcase theirculinary flair.





 

"Hyatthas always enjoyed the reputation of being a leader in food and beverage. Oursecret sauce to success is to foster a nurturing environment where we developand recognize our chefs as well as provide a stimulating platform for them toexchange their knowledge and collaborate with one another," said AndreasStalder, Senior Vice President, Food and Beverage Operations and ProductDevelopment, Asia Pacific at Hyatt Hotels & Resorts.





 

Stalderadded, "This is the second year that we are holding The Good Taste Series in Asia Pacific. We are delighted to see theincreased excitement and engagement among our chefs. We have almost four timesas many participants this year compared to last year as well as more femalechefs. It has been inspiring to see the creativity and passion among ourup-and-coming chefs as well as how their diverse culinary styles and culturalbackgrounds have influenced the food they make."

 

340chefs from 68 Hyatt hotels competed for the coveted opportunity to representtheir sub-regions in this year's Asia Pacific final of The Good Taste Series. Among which, six contestants were selected fromacross Greater China, Southeast Asia, Australia, Korea, Japan and Micronesia:Sotaro Okuda of Hyatt Regency Kyoto, Josephine Loke of Andaz Singapore, Sebong Ohof Grand Hyatt Seoul, Jason Ho of Grand Hyatt Taipei, Lily Liu of Park HyattHangzhou and Woontae Baek of Hyatt Regency Perth.

 

Thenight before the Asia Pacific final, the six chefs received a mystery black boxcontaining wild venison, langoustine, porcini mushroom and kohlrabi that wereto be incorporated into their dishes. In addition, they were provided withfruits and vegetables supplied by Ecofarm, a certified organic farm in Jiangxi,China. The chefs were then given a few hours to create a cold dish and a hotdish.

 

Thejudging panel comprised of renowned chefs from Asia Pacific including MargaritaForés, Vicky Lau, Bruno Menard, Dave Pynt and Stefan Stiller as well as foodcritics Dong Keping, Susan Jung and Myffy Rigby. The judges also offered theirexpertise and provided guidance to the six finalists during the food tasting.

 

ChefSebong won top marks from the judges with his two creations: Steamedlangoustine with yuzu sauce, fruit jelly, beetroot tuile, roasted porcini andbroccoli puree; Bulgogi marinated venison, gochujang potato croquette,carrot-ginger puree, Korean braised kohlrabi, pickled asparagus and lime Yorkshire pudding. First runner-up, Chef Lily impressed the judges with hercold dish of langoustine, crustacean jelly, parsley mayonnaise and kohlrabi anda slow-cooked venison loin, rice mantle, porcini ravioli, oyster sauce withvegetable.

 

"I amthankful to have this opportunity to develop myself through this competitionwith contestants from other countries", shared Sebong Oh. "Through The GoodTaste Series, I have learned what I am capable of achieving. I look forward tothe global final where I would like to show more Asian spirit through mycreativity in my dishes."

 

"Ithink this is an excellent opportunity from Hyatt to nurture skillful chefs andto help them grow," said Lily Liu. "I have learned much from this competitionand believe that this will help me become a better chef."

 

SebongOh and Lily Liu will face off with four other chefs from Hyatt hotels in theAmericas, Europe, the Middle East and Africa in The Good Taste Series global final, which will be held in Singaporein the first quarter of 2019.

 

The term "Hyatt" is used in this release for convenience to refer toHyatt Hotels Corporation and/or one or more of its affiliates.

 

About Hyatt Hotels Corporation

Hyatt Hotels Corporation,headquartered in Chicago, is a leading global hospitality company with aportfolio of 14 premier brands. As of June 30, 2018, the Company's portfolioincluded more than 750 properties in more than 55 countries across sixcontinents. The Company's purpose to care for people so they can be their bestinforms its business decisions and growth strategy and is intended to attractand retain top colleagues, build relationships with guests and create value forshareholders. The Company's subsidiaries develop, own, operate, manage,franchise, license or provide services to hotels, resorts, branded residences,vacation ownership properties, and fitness and spa locations, including underthe Park Hyatt®, Miraval®, Grand Hyatt®, Hyatt Regency®, Hyatt®,Andaz®, Hyatt Centric®, The Unbound Collection by Hyatt®, Hyatt Place®, HyattHouse®, Hyatt Ziva, Hyatt Zilara, HyattResidence Club® and exhale® brand names. Formore information, please visit www.hyatt.com.


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