Chef Louis Tay
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.