24 travelandleisureindia.in
The Hands That
Rock The Ladle
They’re responsible for making sure the flavours on your plate
are authentic. Aditi Datta meets the most popular Hyatt Master
Chefs and learns some of the trade secrets they swear by.Meet The Masterchefs
A
s any frequent
guest of the
hotel chain can
tell you, Hyatt
hotels offer lovers of
true gastronomy much
more than fad recipes
and fashionable
interiors. Always a
trendsetter, the hotel
brand is focussed on
giving its patrons a taste
of the warmth of heart-
felt hospitality. This is
why the chain follows
the triple-bottomline of
healthy people, healthy
planet, healthy
community. Let’s meet
the people who’re taking
this revolutionary new
approach to F&B
services off-the-
ground—the Master
Chefs at Hyatt hotels!CHEF CHRISTIAN APETZ
THE DRISKILL HOTEL
Chef Christian Apetz
ditches the obsession
with being trendy for
tradition—after all that’s
what has endeared the
Driskill Hotel to its
guests for 130 years
now. Austin Hot Fried
Chicken at the 1886
Café and Bakery is a
classic. The recipe, you
ask? “Takes two full
days to prepare,” quips
the chef. The chicken
breast and thighs are
cured overnight in a
flavourful sugar and salt
rub. The cooks then
confit the legs in duck
fat and flavourings for
about six hours on the
second day. On the third
day, the chicken is
dredged in seasoned
flour and deep fried.
Served with crisp garlic
potatoes and garlic
toast, bacon countrygravy and coleslaw, and
drizzled with local
honey and sea salt, you
can imagine why it’s
stayed top-of-menu
since 1886!CHEF GUILLAUME
BRACAVAL
HYATT REGENCY TOKYO
Yuzu-kosho, that is
citrus, salt and pepper
in Japanese, is an
important element
of the creations of
Chef Guillaume Bracaval.
The Executive Chef
at Cuisine[s] Michel
Troisgros uses Japan’s
fresh produce and
develops them with
signature, innovative
dishes. The approach is in
line with the restaurant’s
preference to keep its
menu fresh with new
products of seasons.
Born in Northern
France, he was
interested in cooking
from childhood. After his
education at local
cooking schools, he
trained at Michelin
starred restaurants in
Paris. It was at the same
time when his bond with
Japanese cuisine was
built. The bond has
become stronger, as the
chef continues to
incorporate authentic
Japanese ingredients
discovered during his
travels all over the
country.
The a-la-carte menu
at the restaurant keeps
its hallmark dishes
constant, and in true
French cuisine style,
offers extra truffles to
guests who want to add
an optional punch to
the subtleness of
exquisite dishes.Chef Christian Apetz,
with more than 22 years
of work experience, prefers to
combine his penchant for history
and discovery to create dishes
that are native to Central Texas
and made with ingredients
sourced locally.26 travelandleisureindia.in