Dishes from celebrity chefs available at IHG hotels worldwide
FOR MOST PEOPLE, having a celebrity chef cook for them would simply be a fantasy. But thanks to the InterContinental Hotel Group (IHG), they can now taste the creations of five celebrity chefs: Sam Leong, Ian Kittichai, Theo Randall, Ross Lusted, and Dean Brettschneider.
Mr. Randall is a Michelin star-awarded chef from London specializing in Italian cuisine, who has appeared on the TV series
Chef ’s Protege; while Thai chef Mr. Kittichai has appeared on the Asian Food Channel show 3 Chefs
1 City. Mr. Leong is known for his expertise in modern Chinese cuisine, while Mr. Lusted is known for his presentations of Australian fare. Mr. Brettschneider, a pastry chef, is known for his sweet creations.
Of course, the chefs won’t actually be cooking. Instead, their recipes have been passed on to executive chefs of the IHG chain across the world, including its brands in the Philippines: Crowne Plaza, Holiday Inn, and the InterContinental. The project, called IHG Culinary Ambassadors, is a way for the hotel group to focus on its food and beverage ( F& B) offerings. Said Teri Flores, director of Public Relations of InterContinental Manila: “The principle behind it is that every IHG guest, wherever they stay, if they look for any particular IHG Culinary Ambassadors dish that they like, they are assured to find it in any IHG hotel worldwide.”
“All the executive chefs are trained based on preparation and even plating. Even the plating has to be consistent,” said Ms. Flores.
The project is aimed at raising the bar for IHG’s food and beverage offerings. “Right now, for the next several years, the focus will be on F&B,” said Ms. Flores.
The dishes were introduced through a lunch at the hotel’s Prince Albert Rotisserie on April 28. A buffalo mozzarella and plum tomato salad, drizzled with pesto and topped with arugula, from Mr. Randall was the simple and refreshing starter.
The hotel used the occasion to introduce its new French executive chef, Jean Marc Veron. His knowledge of classic French cuisine prompted him to present two soufflés, a savory one for an appetizer and another for dessert. The soufflés will be offered at Prince Albert Rotisserie from May 1 to May 15.
The first soufflé, made with Stilton cheese and sprinkled with Spring Onion Salsa, was light, but substantial, and the strong flavors of the cheese and the onions were a nice contrast to the puffed pastry’s texture. For dessert there was a divine Molten Chocolate soufflé.
The main course was another IHG Culinary Ambassadors dish: Mr. Lusted’s grilled Australian black wagyu loin with spinach butter, bone marrow, heirloom carrots, dried morels, and sticky veal jus — the beef was butterlike and perfectly done.
Items from IHG Culinary Ambassadors menu cost between P400 and P1,700. Prince Albert Rotisserie is open for lunch from Monday to Friday from noon to 2:30 p.m., and for dinner from Monday to Saturday, 7 p.m. to 11 p.m. For reservations, call 793-7000 loc. 776 to 777 or e-mail mnlha@fnbsec@ihg.com. —