[HD video below]
Being the Executive Chef at any Mandarin Oriental hotel in the
world must be a daunting task. An hotel group that prides itself
in culinary excellence, and which has even started opening
celebrity restaurants such as
Dinner by Heston Blumenthal that opened in London earlier this
year, demands only the very best - as do its guests.
Being an Executive Chef, and the
Director of F&B, could be regarded as a doubly challenging task,
but take that position in one of the group's few resorts, where
guests are far more likely to dine within the property rather than
venture out, and you have a very serious challenge on your hands.
That is exactly the challenge that Dominique
Bugnand faces every day. He is the highly talented and passionate
Executive Chef and Director of F&B at the luxurious Mandarin
Oriental Dhara Dhevi in Chiang Mai, Thailand. As such, he is in
charge of all F&B operations at the property.
Earlier this month, ASIA Travel Tips.com asked
Dominique about his background, where his culinary inspiration
comes from, what types of restaurants the hotel operates, and where
they buy the produce for those restaurants. We also ask how
often the menus are changed, and whether
the hotel can cater to the needs of vegetarians and vegans, and
whether Halal and Kosher food is available. You will also learn
about the different cooking classes the hotel offers and much,
much more. Some of the replies may surprise you.
HD Interview with
Executive Chef / Director of F&B @ Mandarin Oriental Dhara Dhevi,