Upscale Hanoi Restaurant Press Club's Executive Chef Guillaume Guertin Makes News on Eglobal Travel Media.
With 15 years' experience in the culinary arts, French native Guillaume Guertin has recently taken over the kitchens of upscale Hanoi restaurant Press Club and the Emeraude Classic Cruises in Halong Bay as the new Executive Chef.
Published on: Mar 4, 2016
Transcripts - Upscale Hanoi Restaurant Press Club's Executive Chef Guillaume Guertin Makes News on Eglobal Travel Media.
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Guillaume Guertin Takes Over as Executive Chef of Press Club
Hanoi, Emeraude Halong
2 October‘l3,20‘l4 E Appointments 5 Nocomments lEilPrintl: Emai|
One of Hanoi's most distinguished ﬁne-dining establishments is getting a boost offresh talentthis summer, as the Press
Club and Emeraude Classic Cruises welcome Guillaume Guertin as its newest executive chef.
The 35-year-old French native, who has more than 15 years of culinary experience, took the helm ofthe 86—seat Press Club
Restaurant last week. He takes over for 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 retuming 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 eamed his stripes with stints
at noted restaurants in the United States and Canada.
Guertin will also serve as executive chef on the Emeraude, a luxury liner that sails in Halong Bay, one ofthe world's most
visited natural wonders. Aboard the Emeraude, he will create the menu, supervise the kitchens and occasionally cruise
Guertin spentthe majonty of his international career leading the lcitchens of renowned luxury cruises, beginning as sous
chef ofthe Regatta, the ﬂagship vessel ofthe Oceania Cruises ﬂeet. He spent ﬁve years as executive chefwith Pnncess
Cruises, directing a number ofﬁve—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, L'AustraI,
with two years in Hanoi under his belt, Guertin anives atthe Press Club and Emeraude off his most recent post as
executive chef ofJacksons Steakhouse.
In operation since 1997, the Press Club Restaurant was named “Best Intemational Restaurant‘ by the Vietnam Economic
Times for six consecutive years, and was called out as ‘One ofAsia’s Finest Restaurants’ by the Miele Guide in its
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.
For more information on the Press Club, visit www. hanoi-pressclub. com.
For more information on the Emeraude Cruises, visit http: IIwww. emeraude-cruisescoml