Daily Globe British Values, Global Perspective
If you could choose anywhere in the globe to work, where would it be?
Those of us who work as hospitality professionals have a huge advantage as front of house and back of house staff. With our expertise, and our talents, our industry can take us to any job anywhere in the world! How exciting is that?
“Chefs should travel more, and work in other countries.” Says Chef Ignacio Elizondo. An Argentinian who was living in Chicago, and working as a Sous Chef of the Michelin starred Japanese restaurant Takashi, which closed December 2014.
“Absorbing as much from different cultures is the beauty of our job!”
“Hong Kong was a destiny I never thought of.” Says Elizondo. He and his newlywed wife Victoria moved to the nicknamed Gourmet Paradise in 2010 when Elizondo was contacted by Dining Concepts to assist in opening an Argentinian steakhouse as their Executive Chef. “It was a complete adventure. We didn’t know anyone, the company, or the culture. That of course was the biggest challenge for us.”
Chef Elizondo is the corporate Chef of three steakhouses within Dining Concepts restaurant group; Tango, Gaucho, and the recently opened Braza. All are unique, and will take you on a dining tour of South America.
The food scene in Hong Kong offers unlimited diversity, and is constantly in movement with more than 7,000 restaurants. It is always evolving, and always keeping us hungry. From a Dim Sum breakfast at Lung King Heen, the first Chinese restaurant on the globe to earn three Michelin stars located in the Four Seasons Hotel, to a happy hour a La Francaise at Quayside located at Fenwick Pier; Hong Kong is alluring many hospitality professionals who want to experience the very pronounced Cantonese cuisine with a familiar Western influence.
Lucky for us, restaurants such as Fung Tu in New York City, and HKK in London offer us a plate of such a delicious, and diverse food culture within our reach, and our taste buds.
“We have a learning process of eating, and drinking.” Chef Elizondo says. “There is always room for improving in such an eclectic city.”
I hope your passports are updated, Chefs! Hong Kong awaits!
