CORPORATE DINING
GA STRONOMER’S GU IDE
Amit Chitnis, Chef De Cuisine at Collins Kitchen, Grand Hyatt
Melbourne shares the delicious details of his signature dish
THE DISH
Crispy duck leg, braised lentil stew,
radicchio, anise spiced orange,
sherry jus
“For me, cooking is like a symphony orchestra where
different instruments create a harmonious melody. Similarly
when it comes to a delicious dish, thoughtfully sourced
produce that’s been carefully cooked and served creates a
harmony to give a memorable culinary experience. Glorious
confit duck with crispy skin and tender meat is hard to
resist and using Mount Zero biodynamic French Puy green
lentils, locally grown in Wimmera, makes the most glorious
accompaniment. The inspiration for this dish came when
I had to match a Merlot with berry, anise spice and an
earthy flavour profile. For this dish, I sourced Great Ocean
duck legs, local Puy lentils and navel oranges. This is a
great winter dish that goes well with Merlot or Cabernet
Sauvignon.”
THE CHEF
Amit Chitnis
“Meet Chef Amit, our passionate Chef De Cuisine
of Collins Kitchen with 12 years’ experience. Born
and raised in Mumbai, he always saw cooking
as a form of creativity and has a great respect for
nature and produce. After spending 12 years in
the software engineering industry, he decided to
follow his passion of becoming a chef and moved
to Melbourne in 2006. Chef Amit has been with
the Hyatt family for almost 9 years working at
Park Hyatt Melbourne, Grand Hyatt Singapore,
and recently moved back to Melbourne in April to
lead Collins Kitchen. His passion helped him to be
the first winner of SE ASIA Hyatt Good Taste Series
2017. Amit drives his love for cooking through local,
seasonal, sustainable produce and bold flavours.” S
Our thanks to Amit and Grand Hyatt Melbourne: www.hyatt.com
Issue 1 2020 | Chief of Staff 37