What is your background?
Coming from a long line of French Restaurateurs, I started my hospitality career in 1995 at the Brasserie Chez Jenny in Paris. My 15-year vocation has spanned Asia, the Middle East and the U.K, where I have shared my culinary experiences in some of the most well-regarded luxury properties. I joined Rosewood Yangon from my most recent role as executive chef at New World Saigon Hotel.
What motivated you to become a chef?
I was inspired by my parents who run a family restaurant business in France. From a young age, I developed the same culinary passion and helped my parents.
Tell us more about your career path! What motivated you to choose Rosewood Yangon?
I have done my apprenticeship in France at the Bristol hotel, moved to London and worked in a few other prestigious establishments such as the Connaught hotel, Club Gascon. I had worked in Thailand, Egypt, Vietnam and twice in Myanmar.
Each of Rosewood Yangon’s dining concept possesses a distinctive character and showcases creativity and a contemporary interpretation of accessible gastronomy and refined beverage craft make me choose Rosewood Yangon.
How do you like Myanmar so far?
It’s a wonderful country which is growing fast with full of opportunities.
Have you tried Myanmar Food? Do you want to create your signature cuisine based on Myanmar taste?
Yes, I did, we created with my team a Shan Tofu Carpaccio with Lobster Medallion, Tea leaf Dressing!
What do you think of the F&B scene here in Yangon?
It’s growing slowly with better choice and quality products.
Do you have any special F&B concepts at Rosewood Yangon?
We have the NOVA Brasserie, which is a European restaurant, the rotisserie is one of our specialities. The hotel’s culinary approach is characterized by an accent on local producers and seasonality via its Partners in Provenance program.
Can you tell us more details of NOVA European Brasserie?
NOVA Brasserie is composed of two sections with the Crudo bar which offers a seafood counter with diverse specialties and the hot open kitchen where we are specialized with grilled and roasted items. We aim for authenticity and traditional cooking, but with a contemporary flair, using modern cooking methods. The menu boasts European dishes such as Scallop Ceviche and Roasted Porchetta, along with contemporary Burmese fare.
Vibrant and fast-paced NOVA European Brasserie features an open kitchen and a huge skylight for natural daylight dining. Seasonal vegetables and herbs are sourced directly from local farms in the Shan State of northern Myanmar and fresh seafood from the Andaman Sea; in fact, at least 70 percent of all ingredients are sourced locally.
Any message to Yangon foodies?
Cooking is all about LOVE, so love cooking!!!! Be passionate!
