What is your favourite style of food?
When it comes to cuisine itself, I can pass on one thing that I know for sure. Ingredients are everything! More important than profound culinary ideas is the commitment to using only the best possible ingredients.
Not necessarily luxury products, but foodstuffs at the height of their flavour. Sophisticated techniques and creativity are bonuses, but the foundation of truly fine cuisine is rooted in the ingredients.
What are you most looking forward to in your new job?
I want to be the kind of director of F&B that puts all people — customers, co-workers and community members — first. I believe that the a team spirit and a willingness to get hands-on are high priorities. I’d like to set standards and, as a leader, take responsibility. I want to guide, inspire and keep the team focused.
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What are your plans for the next two years in your role?
I am trying to bring my knowledge and exposure to create a blend of European refinement regarding pleasures of the table, German ingenuity in operating a big enterprise, Japanese minimalism and poetic elegance in effecting a sensibility, and a modern approach to incorporating health and dietary concerns.
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May 17, 2012 , USA
Wonderful short interview that does him justice! He is hard working, passionate about his field, and extremely dedicated to ethics, integrity, and quality.