Andreas Haugg, executive chef, Four Seasons Hotel Cairo at Nile Plaza, tells CME why it is important for people to know where their food comes from
What do you like about working with Four Seasons?
It’s working with the best people and the best company in the hotel industry! Four Seasons is a company with very strong culture and beliefs. The golden rule “treat others like you want to be treated” may sound simple but it really does drive the company’s philosophy and is evident in every interaction, every day.
What do you plan to bring to Four Seasons Hotel Cairo at Nile Plaza?
I’m definitely looking to bring new concepts in menus and presentation to the table that are in line with global trends. I think ‘Farm to Table’ will be a defining direction in the next few years. The guest wants to know where the ingredients on their plate come from. Working closely with local farmers and producers will be one of the big movements.
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I’m keen on finding Egyptian farmers with the motivation for quality and am keen to support their efforts. I think there is a greater appreciation today for clean and simple, good tasting food with a clear understanding of what is on the plate. No more molecular magic. “What is that? Can someone please explain to me what I should eat first?” is losing its appeal.
Immediate and long term plans in your new role?
We have a very strong F&B team at Four Seasons Hotel Cairo at Nile Plaza who are responsible for a great deal of variety in food concepts such as Italian, Japanese, Egyptian and Chinese. Some of my immediate plans would be to broaden our network of suppliers by sourcing and connecting with local producers and refreshing some of the menus such as the room service menu. Long term, we do have plans to fully redesign some of our restaurants to create unique dining experiences which are contemporary, chic and modern like in New York or London.
what are your aspirations?
For me, it’s a question of doing what one does best while constantly seeking ways to elevate one’s skills and experience. I work in a people business and in F&B in particular, you are only as strong as your team, so developing younger chefs and developing fresh talent is an important part of building a career in this business.
How easy is it to settle into a new kitchen?
Four Seasons hires for attitude and that is very evident no matter where you are in the world – everyone is always very welcoming, helpful and supportive. Secondly, the level of competence is also very high, staff are well trained and encouraged to be positive and accepting of change. New ideas are always welcomed and valued and this is extremely evident in our F&B departments.
What do you like about the Middle East food-wise?
The diversity and clever use of spices is definitely something that I admire in Middle Eastern cooking. There is also a great emphasis on freshness of produce and local ingredients – whether it’s great seafood, vegetables, meat or fruit, there is a huge variety on offer. Egypt has such a strong offering, it’s inspiring.
How well represented is German food in the region?
To be honest I do not see much German food around the region as it hasn’t gained the same following as say, Italian, Thai or Mexican food. There are certain key German dishes or ingredients – such as frankfurters or brezel – that are famous all over the world and this is also true for menus across the region.
How much will your German roots influence the menu?
German food also lays a great emphasis on local produce. The difference is in the ingredients used – German food can be quite hearty. There is, however, a great deal of respect for ingredients in German cuisine and that is a quality one can apply universally in the kitchen and one I will definitely implement here. Unfortunately we do not have a German restaurant but we may consider a German food promotion at some point to introduce German favourites to the local scene.
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