Ivan Suardi
Group VP, Food and Beverage
WITH 22 YEARS’ EXPERIENCE in the food and beverage industry across in Hong Kong, Taipei, Manila, Almaty, Jakarta and Dubai, Suardi has conceptualised new restaurants and supported the technical and culinary aspects of luxury hotel food and beverage projects.
What is a taste or food that… ...reminds you of Hong Kong?
Definitely yum cha, dim sum, the tea houses. They are the essence of Hong Kong and provide more than just food; they are second homes for the people of Hong Kong.
...reminds you of your childhood?
Fresh tomatoes and mozzarella, and fresh bread straight out of the oven. It reminds me of my mother’s garden.
The freshness of the produce is the most important thing. I grew up with simple food and simple ingredients but of a very high quality. The best olive oil, the best tomatoes, the best mozzarella. Going to the market with my mother as a child is a fond memory, and getting to know how to select the best produce.
...reminds you of family?
Sunday lunch was always a thing for my family. And every Sunday there was a risotto – it was a must-serve. My father was the trained chef of the family, so I would help him out as a child. We did a lot together, then when I was at hotel school I began to learn to cook properly and it became a treat for me to cook something a bit different for the family.
...reminds you of your latest cooking experience?
I barbecue a lot at home, and enjoy cooking for friends.
I’ve been trying a lot of different techniques, experimenting with style. I like to always have a concept – I don’t just cook.
I need to have a clear idea, whether it’s Italian, French, Chinese. There’s always thought behind everything from what drinks I serve to what produce I choose.
...represents your personality?
I’m a very moody person so it really depends on my mood! If I’m super happy then I cook more, with colourful ingredients. If not, I make something basic. To cook or write menus you have to be inspired. You have to clear your mind. Right now I don’t feel particularly inspired so it would be something simple.
...you eat on your best days?
Tomato and mozzarella. At home in Italy, I would drive 60km to get the best mozzarella because that’s where they still make it with the buffalo milk. For me it’s the simple things, but for my birthday last year we put together a white truffle dinner and with it in season, you can’t go wrong. There’s really nothing that tastes quite like truffles. I’ve also had an experience foraging for them myself, so it’s extra rewarding when you get out in nature and find your own food.
...you strongly dislike?
Durian and stinky tofu are two things I can’t stand, so they would probably be around on a bad day. I dislike a few things, just like anybody, but I still eat them sometimes. But durian and stinky tofu, never.
...you associate with celebration?
Celebration food for me is always Christmas. Back home in Italy we have Christmas lunch, a big house party where we invite all our family and friends. Beef Wellington is something that I always cook. I’ve been doing it for years – it’s something that takes a lot of time and effort, so it’s perfect for a celebration.