This month, Park Hyatt Saigon is excited to welcome on board our new Executive Sous Chef, Arnaud Daleau. A passionate culinary professional from France, Chef Arnaud tantalises taste buds with his culinary expertise and enthusiasm.
MEET CHEF ARNAUD DALEAU
Privileged to have worked at Michelin Star restaurants La Grande Cascade and Les Ambassadeurs at Hôtel de Crillon, Chef Arnaud Daleau brings to Saigon more than 10 years of culinary experience working at some of the best restaurants in France.
When did you start cooking?
I started cooking for the very first time at 16. I decided to take a summer job as assistant cook in Chamonix. It was a revelation for me – that’s why I decided to start my apprenticeship at Gregoire Ferrandi School in Paris to become a chef.
Who was your inspiration?
It was my grandmother. During my childhood, I loved watching her cook as she was preparing homecooked food for the family.
What was your first experience as a professional chef?
My first expatriate work experience was in Sydney. As a chef de Cuisine, I played a role in menu European cuisine prepared with traditional French techniques in The Dining Room, alongside executive chef Etienne Karner and a team of other chefs.
What is your cooking style?
As a fan of exploring world cooking and flavours, of travel (India, Vietnam, Mexico, Guatemala, Vanuatu, New-Caledonia …) and of fine wine and whisky, I take great pleasure in listening to guest preferences and food trends. So, my cooking style can be summarized by the words: French kitchen technique, authenticity of flavours and local ingredients.
What are important factors to consider when designing menus for events?
To me, the most important factor is obviously the guest. I need to understand what type of culinary experience they are looking for. As a team, we are here to make their wishes come true and to create a unique and memorable experience for them. Every menu must be created with care in order to reach a standard of Excellence of Service. We seek and use only the best ingredients, but best doesn’t mean the most expensive.
MEET CHEF ARNAUD DALEAU
Privileged to have worked at Michelin Star restaurants La Grande Cascade and Les Ambassadeurs at Hôtel de Crillon, Chef Arnaud Daleau brings to Saigon more than 10 years of culinary experience working at some of the best restaurants in France.
When did you start cooking?
I started cooking for the very first time at 16. I decided to take a summer job as assistant cook in Chamonix. It was a revelation for me – that’s why I decided to start my apprenticeship at Gregoire Ferrandi School in Paris to become a chef.
Who was your inspiration?
It was my grandmother. During my childhood, I loved watching her cook as she was preparing homecooked food for the family.
What was your first experience as a professional chef?
My first expatriate work experience was in Sydney. As a chef de Cuisine, I played a role in menu European cuisine prepared with traditional French techniques in The Dining Room, alongside executive chef Etienne Karner and a team of other chefs.
What is your cooking style?
As a fan of exploring world cooking and flavours, of travel (India, Vietnam, Mexico, Guatemala, Vanuatu, New-Caledonia …) and of fine wine and whisky, I take great pleasure in listening to guest preferences and food trends. So, my cooking style can be summarized by the words: French kitchen technique, authenticity of flavours and local ingredients.
What are important factors to consider when designing menus for events?
To me, the most important factor is obviously the guest. I need to understand what type of culinary experience they are looking for. As a team, we are here to make their wishes come true and to create a unique and memorable experience for them. Every menu must be created with care in order to reach a standard of Excellence of Service. We seek and use only the best ingredients, but best doesn’t mean the most expensive.