Hyatt Regency Hong Kong, Tsim Sha Tsui has announced the appointment of Mr Marco Mehr as the new Executive Sous Chef Hugo’s as of August 2015.A Swiss national, Chef Marco began his culinary career in 2003, working in five-star hotels and restaurants in Switzerland, Dubai, Singapore, Myanmar and Thailand. He was named silver medalist in the cooking discipline of the 39th World Skills Competition in 2007 and the winner of the 2012 Swiss Culinary Cup. Prior to joining Hyatt Regency Hong Kong, Tsim Sha Tsui, Chef Marco was with Grand Hyatt Seoul as Chef de Cuisine at Paris Grill since 2013.Chef Marco’s first presentation in Hugo’s will fittingly feature European game delicacies, on offer through October and November. Diners are invited to savour a range of gamey flavours from herb marinated wild deer carpaccio with shaved parmesan, apple raisin chutney and walnut vinaigrette, to chestnut velouté with truffle cream cheese tortellini and aged Madeira.For mains, Chef Marco offers a traditional dish from his hometown – slow-braised roe deer stew with spätzle, glazed apple, cranberry, cepe and ventrèche bacon. Diners who fancy richer flavours may opt for coffee-rubbed Scottish venison loin with herb and bread dumpling, savoy cabbage, pumpkin and natural venison jus. Finally, the seared wild roe deer medallions with curd pizokel, brussel sprouts, braised red cabbage, chestnut and orange scented game jus is best enjoyed when prepared medium to medium well.
Hyatt Regency Hong Kong, Tsim Sha Tsui has announced the appointment of Mr Marco Mehr as the new Executive Sous Chef Hugo’s as of August 2015.A Swiss national, Chef Marco began his culinary career in 2003, working in five-star hotels and restaurants in Switzerland, Dubai, Singapore, Myanmar and Thailand. He was named silver medalist in the cooking discipline of the 39th World Skills Competition in 2007 and the winner of the 2012 Swiss Culinary Cup. Prior to joining Hyatt Regency Hong Kong, Tsim Sha Tsui, Chef Marco was with Grand Hyatt Seoul as Chef de Cuisine at Paris Grill since 2013.Chef Marco’s first presentation in Hugo’s will fittingly feature European game delicacies, on offer through October and November. Diners are invited to savour a range of gamey flavours from herb marinated wild deer carpaccio with shaved parmesan, apple raisin chutney and walnut vinaigrette, to chestnut velouté with truffle cream cheese tortellini and aged Madeira.For mains, Chef Marco offers a traditional dish from his hometown – slow-braised roe deer stew with spätzle, glazed apple, cranberry, cepe and ventrèche bacon. Diners who fancy richer flavours may opt for coffee-rubbed Scottish venison loin with herb and bread dumpling, savoy cabbage, pumpkin and natural venison jus. Finally, the seared wild roe deer medallions with curd pizokel, brussel sprouts, braised red cabbage, chestnut and orange scented game jus is best enjoyed when prepared medium to medium well.
