One of Hanoi’s most distinguished fine-dining
establishments has appointed Guillaume Guertin as Executive Chef.
The 35-year old French native, who has
more than 15 years of culinary experience, took the helm of the
86-seat Press Club Restaurant last week.
Guillaume takes over from Swiss chef Marcel Isaak,
whose innovative cuisine led the Press Club to numerous awards
over the last decade.
“While we’re going to miss Marcel, who is
returning home to Switzerland after two decades in Asia, we’re
enthused about the possibilities that Guillaume brings to table,”
said the Club’s general manager, Kurt Walter. “Our changes will be
a matter of nuances, and we expect them to be significant!”
A certified professional chef and pastry chef,
Guertin trained in Joue Les Tours in France, and earned his
stripes with stints at noted restaurants in the United States and
Guertin will also serve as executive chef on the
Emeraude, a luxury liner that sails in Halong Bay, one of the
world’s most visited natural wonders. Aboard the Emeraude, he will
create the menu, supervise the kitchens and occasionally cruise
Guertin spent the majority of his international
career leading the kitchens of renowned luxury cruises, beginning
as sous chef of the Regatta, the flagship vessel of the Oceania
Cruises fleet. He spent five years as executive chef with Princess
Cruises, directing a number of five-star dining venues that served
up to 3,200 guests a day. From 2011 to 2012, Guertin rolled up his
sleeves in the kitchens of Le Ponant’s 132-cabin mega-yacht,
With two years in Hanoi under his belt, Guertin
arrives at the Press Club and Emeraude off his most recent post as
executive chef of Jacksons Steakhouse.
In operation since 1997, the Press Club
Restaurant was named “Best International Restaurant” by the
Vietnam Economic Times for six consecutive years, and was called
out as ‘One of Asia’s Finest Restaurants’ by the Miele Guide in
its 2011/2012 edition.
The Emeraude has been cited several times for
its excellent service and as best cruise in Halong Bay by the
Vietnam Economic Times and The Guide magazine.
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