Portraits and Recipes of the Asian Pacific Chef
A culinary excursion to tropical cuisine from Asia and the Pacific Rim...
The cuisine of Asia Pacific is a fascinating mélange of ingredients, methods and dishes with a strong influence of the Chinese cuisine. The cuisine here also reflects the variety of cultures and traditions, the variety of people and beliefs, the variety of climates and geography. If coconut and rice are the most important ingredients many spices, herbs and roots such as turmeric, ginger, curry, chili, cumin, lemongrass or kaffir play also an essential role.
Through these pages, all Relais & Châteaux chefs from Asia Pacific want to celebrate and demystify the flavors of the East by sharing their passion and some of their recipes with you, combining traditional and modern approaches.
Welcome to our world of Asian culinary artistry!
Mathew Macartney - Chateau Yering
When Chateau Yering’s new Head Chef, Mathew Macartney, was in his apprenticeship he was asked what his dream job would be. “I’d love to work in a chateau. A real French style chateau.” And now 32 year old Macartney is seeing that dream become a reality... ...more
Peter Ridland - Jonah’s
Hotel and restaurant on the seafront (Whale Beach)
Boasting an impressive resume, Peter began his culinary career with Starwood Hotels, before being approached by Luke Mangan to join his team at Bistro Lulu. ...more
Jacques Reymond - Jacques Reymond Restaurant
Restaurant of a Grand Chef Relais & Châteaux in town (Melbourne)
Born in France into a family of hoteliers, Jacques Reymond has always been surrounded by food. Always dreaming culinary adventures and after spending much of his younger years working across restaurants in Burgundy and Paris, Jacques ventured to South America, Spain and England to experience a new world of cuisine. ...more
