Kong Kok Kiang Halton Executive Chef of the Year 2015
| Designation |
Executive Chef
|
| Company |
One Farrer Hotel & Spa
|
| Category |
Executive Chef of the Year
|
| Country |
Hong Kong
|
| Location |
Peninsula Hong Kong
|
|
|
|
Travel Takeaway
My take-away from it all is the positive attitude and ethics held by the chefs when in the kitchen, which translates into exquisite dishes being served to diners. I can also learn from them how Peninsula Hong Kong manages to retain their staff as they have one of the lowest turnover rates in any hotel in Hong Kong.
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Hotel Profile
The Peninsula Hong Kong is the oldest hotel in Hong Kong, having been open since 1928. To this day, it continues to set itself as a fine example of a luxury hotel to the world. A grand hotel, it houses 7 dining options, ranging from French, Modern European, Swiss, Continental, International, Japanese and Cantonese cuisines.
Hosting Chef’s Profile
Chef Florian Trento was born in Switzerland and it was in his home country that he first made his culinary mark. Until the mid-eighties, Chef Trento worked in a series of Swiss hotels including the famous Burgenstock Hotel and Park Hotel Vitznau. Chef Trento began work at The Peninsula as a Sous Chef and in 1997 became Executive Chef – the position he holds till today. He strongly believes that one’s relationship with food is emotional and always strives to illicit a genuine emotional response from his diners. Also, he’s motivated by the idea that a chef’s work is truly international and that food transcends all boundaries.
