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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
Published in: Food      
Source: www.slideshare.net


Transcripts - Upscale Hanoi Restaurant Press Club's Executive Chef Guillaume Guertin Makes News on Eglobal Travel Media.

  • 1. e©l@ba TRrVEL MEDIA PARTNER RATES. . »-U STR. -LI. ,-‘x-"i [-V ZE, -L. i-i D I. DIA . r-S| .~ J. ‘-P: il , ~M[RIC. r-'S NEWS DEALS DESTINATION FEATURES HOSPITALITYNEWS IT LIFESTYLE IJIICENEWS OTHERNEWS PEOPLE » » CURRENTLY READING: Villa Maly ‘ Precio lutinimo» Garantizado _) ' 5196.36 0 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 with guests. 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 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. For more information on the Press Club, visit www. hanoi-pressclub. com. For more information on the Emeraude Cruises, visit http: IIwww. emeraude-cruisescoml

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