Oops! It appears that you have disabled your Javascript. In order for you to see this page as it is meant to appear, we ask that you please re-enable your Javascript!

On 28 March 2019, Hyatt Hotels Corporation held the global finals of its annual The Good Taste Series cooking competition at Grand Hyatt Singapore. The competition was created to showcase the hotel brand’s dedication to excellence and creativity in F&B, and welcomes all chefs in Hyatt hotels worldwide below the level of executive chef.

The exciting finale featured six different chefs from around the world who emerged triumphant over 220 chefs from Hyatt hotels and resorts in over 40 countries, after rigorous regional elimination rounds across the Asia Pacific, Europe, the Middle East, Africa and the Americas:

  • Lily Liu of Park Hyatt Hangzhou;
  • Leandro Minelli of Grand Hyatt Baha Mar;
  • Sebong Oh of Grand Hyatt Seoul;
  • Jonathan Pasion of Andaz Maui at Wailea Resort;
  • Thomas Progeas of Park Hyatt Paris-Vendôme; and
  • Robert Schielke of Hyatt Regency Addis Ababa.
hyatt the good taste series
Hyatt’s The Good Taste Series 2019: Chef Finalists.
hyatt the good taste series
Hyatt’s The Good Taste Series 2019: Judging Panel.

In manner of Masterchef-esque pressure test or similar, contestants were expected to develop one appetizer and one main dish from a mystery black box of ingredients (namely Australian grass-fed cow, sustainably farmed barramundi, home-grown herbs from Grand Hyatt Singapore as well as organic vegetables from Malaysia). A panel of judges (featuring acclaimed chefs such as Margarita Forés, Bruno Menard, Dave Pynt and Tetsuya Wakuda) would then judge the dishes, with the criteria grounded in taste, technical skills, presentation and creativity.

I had the pleasure to sit as a floor panellist for the event (our grading of the dishes carried a certain weightage in the determination of the eventual winner). The dishes were generally exquisite, with some of them being gloriously plated. “Too complex for the common palate”, a little voice murmured in my head as I penned the number “7” within a certain box on the grading sheet, in a moment that recalled Roald Dahl’s boarding school chocolate-sampling experiences in his autobiography Boy.

hyatt the good taste series lily liu park hyatt hangzhou
Hyatt’s The Good Taste Series 2019: Slow-cooked Beef Tenderloin, Lily Liu (Park Hyatt Hangzhou).
hyatt the good taste series sebong oh grand hyatt seoul
Hyatt’s The Good Taste Series 2019: Bulgogi Braised Beef Cheek, Sebong Oh (Grand Hyatt Seoul).
hyatt the good taste series leandro minelli grand hyatt baha mar
Hyatt’s The Good Taste Series 2019: Amazonian Ceviche, Leandro Minelli (Grand Hyatt Baha Mar).
hyatt the good taste series leandro minelli grand hyatt baha mar
Hyatt’s The Good Taste Series 2019: Asado Con Chimichurri, Leandro Minelli (Grand Hyatt Baha Mar).
hyatt the good taste series robert schielke hyatt regency addis ababa
Hyatt’s The Good Taste Series 2019: Pan-fried Barramundi, Robert Schielke (Hyatt Regency Addis Ababa).
hyatt the good taste series thomas progeas park hyatt paris-vendôme
Hyatt’s The Good Taste Series 2019: Filet de Bœuf Mariné, Thomas Progeas (Park Hyatt Paris-Vendôme).

Jonathan Pasion of Andaz Maui Wailea Resort eventually emerged victorious with his two creations: The appetiser, Barramundi Tataki “Kilawin”, as well as the main course, Filipino Adobo Australian Grass-Fed Beef Cheeks. Leandro Minelli of Grand Hyatt Baha Mar and Thomas Progeas of Park Hyatt Paris-Vendôme placed runner-up and second runner-up respectively.

hyatt the good taste series jonathan pasion andaz maui wailea resort
Hyatt’s The Good Taste Series 2019: Barramundi Tataki “Kilawin”, Jonathan Pasion (Andaz Maui Wailea Resort).
hyatt the good taste series jonathan pasion andaz maui wailea resort
Hyatt’s The Good Taste Series 2019: Filipino Adobo Australian Grass-Fed Beef Cheeks, Jonathan Pasion (Andaz Maui Wailea Resort).

I have always been fairly impressed by the high standards of Hyatt’s F&B concepts across the various Hyatt hotels I have visited in the past few years. My recent experiences at Andaz Singapore’s revamped Alley on 25 and Hyatt Regency Bangkok Sukhumvit’s Market Café were memorable, and I have always been very fond of the dining concepts at Grand Hyatt Singapore, which continues to be an industry leader in the vegan meat movement in Southeast Asia. The Good Taste Series serves as yet another testament to Hyatt’s commitment to culinary excellence.

This post was written at the invitation of Grand Hyatt Singapore.

Author

Shawn is a full-time lawyer based in Singapore. Neither a professional critic, blogger nor photographer, Shawn is simply somebody who loves food and luxury hotels very much and (likes to think that he has) a quirky sense of humor. When Shawn is not premature ageing and turning his hair further grey due to stress and vicious deadlines, he is somewhere spending an exorbitant amount of money trying out new dining places and hotels.

Comments are closed.