Interview: Belgian celebrity chef Yves Mattagne has a lot on his plate
The TV cooking show host and entrepreneur, who was in Hong Kong recently to cook at the Longines Masters showjumping event, tells Bernice Chan how he and his team keep on top of culinary trends and develop new dishes
"When I was eight years old, I vacationed at my aunt's bed and breakfast on the coast. I really enjoyed helping her in the kitchen. I loved touching the ingredients and thought it was a lot of fun.
"Later I studied sports, but at 16 years of age, I decided to work in a restaurant. I worked in two small restaurants in Belgium and then the Hilton for seven years, in Brussels and London, then two Michelin-starred restaurants in Paris. I worked for the Radisson [in Brussels] for 20 years, which had the [Michelin-starred] Sea Grill restaurant. I bought it from the company and have owned it now for seven years. I also have brasseries, create new dishes for supermarkets, host TV cooking shows and design menus for Brussels Airlines and Jet Airways."
"I have a good team [laughs]. I have chefs everywhere. I'm passionate about cooking and create all the recipes."
"Today, chefs need to know new technology in the kitchen and, when you are travelling you learn, too. When I go to a new place I like to eat at local restaurants and then make my own interpretation of the dish. I also keep in mind the fashion of the times, what is happening in the world, the design of plates, tableware."
Today, chefs need to know new technology in the kitchen and, when you are travelling you learn, too