New Hyatt chef hits the hotel running, no time to see city
The Grand Hyatt has welcomed a new executive chef. The French-trained German, Marcus Mathyssek, arrived about two weeks ago and so far has just been working at getting familiar with the hotel's 500-plus rooms, surroundings and eight food-and-beverage outlets.
'I still haven't seen much of Hong Kong yet. Mostly, I've been here,' Mathyssek said at a gathering last week to introduce himself to the media and associates. 'What I want to do here is just protect the cuisine, not mix too much. There are some great restaurants here and I just want to let them do what they do. Fusion is fine but I prefer to keep the traditions. The first few months, I don't think I will make any changes.'
After working in fine-dining establishments across Germany and London, Mathyssek joined the Hyatt Group and has been with them for 11 years. Most recently, he was in charge of its Mumbai operation's kitchen, overseeing an Italian, Japanese and Indian eatery, plus opening, ironically, a Chinese restaurant. However, we're not sure if he'll bring some Indian cuisine to Hong Kong. 'I came here from Hyatt Regency Delhi, where I was for the last three years. In India, the food and culture is very diverse. In different regions there are different styles and even names for food. But I wouldn't try to do it myself. If we were to do it here, I'd bring in someone from Mumbai.'