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Park Hyatt Saigon

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Park Hyatt Saigon Welcomes Two New Culinary Additions – Square One Chef de Cuisine and Pastry Chef


Park Hyatt Saigon introduces Soren Lascelles as the new Chef de Cuisine for Square One, and Bertrand Sommereux as the new Pastry Chef to oversee the hotel’s patisserie.

Ho Chi Minh City, Vietnam, May 11, 2012 --(PR.com)-- The new man in the Square One Kitchen at Park Hyatt Saigon:

Park Hyatt Saigon is pleased to announce the appointment of Soren Lascelles, the new Chef de Cuisine for the signature restaurant, Square One.

Born in Australia, Soren started his culinary career in 1997 as an apprentice at Left Bank Café, moving his way up to Chef de Partie. He made his mark by lending his talents to the success of restaurants such as Armstrongs, voted “Best New Restaurant” by Courier Mail Brisbane 1999, and The Banc, achieving the highest rating in the Sydney Morning Herald’s “Good Food Guide” (Three Chef's Hats), and ranked “Best Restaurant Australia” by Gourmet Traveller magazine in 2000.

In 2004, he relocated to London to start a new chapter in his career, working in various Michelin-starred restaurants, such as The Nahm and The Ledbury. He found his way back to Sydney as head chef at Warren Turnbull's Assiette in Sydney's Surry Hills for the past four years, where he was the 2010 winner of the Electrolux Appetite for Excellence Young Chef Award.

Soren is excited to start his Asian culinary journey as Chef de Cuisine at Square One, preparing Vietnamese and Western dishes. “After spending most of my career in London and Sydney, I thought it was time for a new experience. When the position became available at Park Hyatt Saigon, the opportunity to be immersed in a whole new culture while joining a world class establishment was very appealing,” says Soren.

Classically French-trained, Soren’s style of cooking is very global, encompassing many different flavors and techniques from Europe. “It will be exciting to pass on as much information to my new brigade but also to learn the Vietnamese cuisine,” says Soren. In his new role at Square One, Soren will add his own culinary flair to the menu and continue to create gastronomic experiences to please every palate.

Announcing a new appointment to head the patisserie:

Bertrand Sommereux takes the cake as the new Pastry Chef at Park Hyatt Saigon. He will oversee all aspects of the pastry department, including the creation of dessert menus for the hotel’s outlets, banquet and catering functions, and in-room dining.

Having grown up in a long line of pastry chefs, it was only natural that Bertrand would follow in the same footsteps. At the early age of 9, Bertrand started baking in his family’s pastry shop, Patisserie Robert Sommereux, in Lyon, France. Bertrand began creating classic desserts such as bon bons, apple pies and éclairs, and without realizing it, entered the first stages of his career.

In 1997, Bertrand enlisted in the French National Marine traveling throughout the Indian Ocean as the crew’s pastry chef. Three years later, he was given the opportunity to work for Club Méditerranée, a French corporation of vacation resorts found in many parts of the world. With them he worked at different properties including, Cadaques Espagne, Val Thorens France, and Kalamata Greece. Relocating in 2004, Bertrand found his way back where he started, in his family’s patisserie. His love for the sweeter side of cooking developed further as he explored the art of chocolate showpieces and novelty cakes.

Armed with extensive experience and a passion for pastry, Bertrand became the Assistant Executive Pastry Chef for the Dormy House Hotel in England in 2005. Thereafter, he worked for Serge Magner Caterer Lyon, a prestigious French catering company for a year, before his next post as the Executive Sous Pastry Chef at La Cigale Hotel, a Leading Hotels of the World property in Doha, Qatar.

With his desire to explore Asia, Bertrand accepted his new role as Pastry Chef at Park Hyatt. “Since arriving to Vietnam, I have experienced such exotic fruits, like the pomelo, milk fruit, and mangosteen, which were foreign to me,” says Bertrand. “I am excited to discover more local produce and its extraordinary flavors. I plan to keep traditional favorites at the hotel but add a contemporary twist to the dessert menus.” Bertrand will supervise the pastry team and ensure all baked goods, desserts and specialty cakes area sweet experience for Park Hyatt Saigon guests.

For more information, please visit our Dining and Entertainment website http://www.saigon.park.hyattrestaurants.com or call +84 8 3520 2359.
Contact Information
Park Hyatt Saigon
Jenny An
+84 8 3824 1234
Contact
http://www.saigon.park.hyatt.com
http://saigon.park.hyattrestaurants.com

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