Feb 5, 2018
The zealous and spirited chef states that he has no intention to retire anytime soon, and stands by his belief that when “there is no passion, there is no elevation”. He explains that he is devoted to his craft because of the joy that it brings, and likens being pleased with what he does as a measure of success.
“If you don’t like what you’re doing, you will think about retiring (early),” he jokes.
It is this dedication that he brings to creating a gourmet meal on board Singapore Airlines. “I ensure the spirit of the recipe is retained,” he says. “To me, the sauce is the liquid seasoning of the dish, so it’s very important to get that right.”
For the chef, who was awarded the Commander of the Legion of Honour, the highest decoration in France, in 2008, the customer always comes first. “Respect is the most important value of a restaurant,” he says emphatically. “I always tell young chefs that you must focus on the customer. If you focus on money, you will never make it.”
His favourite part of being on the panel, he says, is “working with one of the world’s best companies. It prides itself on good values, service and food. The spirit of the Singapore Airlines family is something I’ve always liked – it’s all about sharing different experiences around the world.”
– BY LOW SHI PING