Chef Louis Tay

Food and Travel (Singapore) - - Kitchen Confidential -

Ex­ec­u­tive chef at Swis­so­tel Mer­chant Court Louis Tay shares with us what it was like when his team won dou­ble gold at the re­cent Culi­nary Olympics, and his se­crets to suc­cess.

How would you de­scribe your culi­nary style? Con­tem­po­rary French. But I would con­sider my­self an ad­ven­tur­ous chef as I like to try dif­fer­ent meth­ods of cook­ing, us­ing fresh in­gre­di­ents.

I like to ex­per­i­ment cook­ing one in­gre­di­ent in dif­fer­ent ways – by us­ing dif­fer­ent cook­ing tech­niques on that one in­gre­di­ent, you’ll find that it brings out a dif­fer­ent tex­ture, taste and ex­pe­ri­ence. Vari­a­tion is im­por­tant to ev­ery chef. we fi­nally won, I felt that all our sac­ri­fices were worth it.

Could you share with us your se­crets to suc­cess? Dis­ci­pline is very im­por­tant. But it also helps to have strong fam­ily sup­port. Who were some of your men­tors that you looked up to? Peter Knipp and Ray­mond Blanc.

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