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THE CHEF’S MAGAZINE ®
EXECUTIVE PASTRY CHEF AT HAKKASAN GROUP WHICH BOASTS 27 ADDRESSES WORLDWIDE, INCLUDING FIVE RESTAURANTS WITH 1 MICHELIN STAR, GRAHAM HORNIGOLD HAS WORKED AT SEVERAL FAMOUS HOTELS AND RESTAURANTS IN EUROPE, THE MIDDLE EAST, ASIA, INDIA AND THE UNITED STATES.
n 2001, Hakkasan opened two restaurants in London, one in Hanway Place and the other in Mayfair. Today, Hakkasan Group has a global reach with restaurants in Mumbai, Abu Dhabi, New York, San Francisco, Beverly Hills, Las Vegas, Dubai, Doha, Miami and Shanghai. Selection of the best ingredients, subtlety of taste combinations and seasonings, finesse of plate presentations... You are promised an unforgettable experience on opening the door to any of the group’s restaurants! Under the leadership of Chef Tong Chee Hwee, Executive Head Chef of Hakkasan Group, the team creates dishes that showcase Cantonese cuisine while giving it a contemporary twist—occasionally bold and unexpected but always exquisitely elegant. Chef Tong Chee Hwee is assisted by Chefs Ho Chee Boon (International Executive Chef) and Graham Hornigold (Executive Pastry Chef) who supervise the design of the dishes and desserts on the menu of each restaurant. Traditionally, Asian cooking places less emphasis on desserts than do other types of cuisine. Despite this, Hakkasan Group has succeeded in designing desserts that are both light and delicious, creating a fusion between European and Asian influences and inspirations.
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and wines to go with the desserts. I also manage the patisserie labs that we have set up in India, U.A.E, China and the U.S.
HOW DO YOU SEE THE PASTRY SECTOR?
I have a very clear vision of the pastry sector; pastry chefs must be able to freely express themselves while having a solid grounding in and extensive knowledge of the classical recipes. My motto is “develop, innovate and manage”. The business aspect of the patisserie sector is often poorly understood by pastry chefs; I give them the tools and know-how to develop their talents at Hakkasan Group.
WHAT ARE THE NEW TRENDS IN BAKING AND CONFECTIONERY?
WHAT IS YOUR CAREER PATH?
After qualifying as a chef from Thames Valley University in 1997 I was , later awarded a degree in July 2007 in culinary arts management. In 1997 I joined Sopwell House in St Albans (in Hertfordshire), before , going to the Lygon Arms Hotel (which was still part of the Savoy group at this time) and then on to the Park Lane Hotel. I then was a sous-chef of the Mandarin Oriental before working in my first pastry chef role at the Club Home House (London). After six years as the Executive Pastry Chef at The Lanesborough, I returned to the Mandarin Oriental, where I stayed from 2008 to 2011. I have been supervising patisserie creation at Hakkasan Group for three years now. I am also on several juries: Association of Pastry Chefs, Dessert of the Year, National Chef of the Year, Craft Guild of Chefs, The Royal Academy of Culinary Arts and The UK Pastry Cup.
TELL US ABOUT YOUR DAY-TO-DAY JOB AS AN EXECUTIVE PASTRY CHEF.
Nowadays, the classic recipes that used to be considered untouchable are being constantly reworked. We have already seen the trends for macarons, cupcakes and eclairs, while another trend is for marshmallow, with pop ups featuring everywhere from London foodtrucks right up to the most exclusive hotels. London now boasts a restaurant dedicated solely to doughnuts. Yet another growing trend is for restaurants that only serve contemporary desserts. Generally speaking, it is the baking and confectionery sector that is driving new trends—a just reward that shines the spotlight on this infinitely diverse sector of the culinary arts, thus inspiring interest in the trade and creating career vocations.
WHAT ARE YOUR MAJOR INFLUENCES?