Starred Chef in Shangri-La: Chef Christophe Moret

christophe-moret

Welcome to Shangri-La International Festival of Gastronomy! The festival is a celebration of our passion for cuisine.  We have invited our celebrity chefs to share their fruitful and exciting culinary careers with you.

This time comes up with Chef Christophe Moret, Executive Chef at Shangri-La Hotel, Paris.

1. What makes you keep your enthusiasm to contribute in Gastronomy?

The main quality in kitchen is curiosity. Keep a sharp eye to discover new kind of food, new culture, new products…

2. What are you going to achieve in the coming stage?

In our job it’s all about sharing. I am going with my knowledge and also learn and share with other Chefs.

3. How did you start your Chef Career?

I started my career in 1984. I had the chance to work with 3 renewed Chefs: Bruno Cirino, Jacques Maximin and Alain Ducasse. They taught me this enthralling job and this is what I want to keep doing with my teams.
While I was Chef at the Plaza Athénée Hotel in Paris, I received for a banquet; all 3 starred Michelin Star Chefs in Europe. I also had the chance to cook for our Presidents. I love this job because we have to go towards excellence.

4. What would you tell our young Chefs?

Work hard and keep curious. It is important to be aware that there will always be someone who works harder than us to become the best.
And also keep in mind the sharing part. With our guests, our producers, colleagues… I love this job and we have to do it with passion.

Starred Chef in Shangri-La: Chef Mok Kit Keung

ksl-chef-mok-kit-keung

Welcome to Shangri-La International Festival of Gastronomy! The festival is a celebration of our passion for cuisine.  We have invited our celebrity chefs to share their fruitful and exciting culinary careers with you.

First up is Chef Mok Kit Keung, Executive Chinese Chef in Kowloon Shangri-La, Hong Kong.

  1. What makes you keep your enthusiasm to contribute in Gastronomy?

The motivation comes from my guests. Our Shangri-La philosophy is to provide an engaging hospitality experience as one would expect from a caring family.  What could be better and more enjoyable than cooking for your own family members?  The idea keeps propelling my enthusiasm and motivates me to provide uniquely personalized and thoughtful gastronomy experiences to our guests as I welcome them to my ‘home’.

  1. What are you going to achieve in the coming stage?

To continue to excel from the Michelin two-star award by increasing the service standard and food quality to attain Michelin three-star award is the next-stage goal to achieve.

  1. How did you start your culinary career?

I started my culinary career in a local Chinese restaurant when I was at the young age of 14.  My uncle was the restaurant’s chef and he brought me there as a helper.  I started from the most junior position, working from nine in the morning till mid-night every day.  I started with cleaning the kitchen and keeping the place tidy and organized – I could only learn the skills and practice cooking and chopping techniques after the shift ends.

  1. What would you tell our young Chefs?

The most important thing is attitude.  Positive attitude towards your job and loving what you do will make you respect the food you create and work hard towards reaching your dream.  Furthermore, always learn from others’ experiences and from own past experience; it could motivate you to search for new ideas on food creativity.  Be serious and give your best in every dish you create, as you don’t know when the opportunity would come.