F & B : Chefs to watCh
Marcela Jongezoon chef de cuisine , casa PaloPo , lake atitlan , Guatemala Marcela Jongezoon ’ s resume includes time at some of the world ’ s top culinary schools and restaurants , but now she faces a unique challenge : heading home to Guatemala to revamp the menu at Casa Palopo .
Age : 23 Hometown : Guatemala City , Guatemala
Education : Le Cordon Bleu Paris ; Culinary Institute of America , Hyde Park , New York
Career highlights : Working at Le Grand Vefour in Paris and Eleven Madison Park in New York City
Best part of your job : “ I love to use local and
seasonal ingredients that have a history behind them . I aim to represent Guatemala ’ s culture to the fullest and provide somewhat of a learning experience to the guest as well as a lasting memory .
Biggest challenge as a chef : “ Having constant inspiration is important for growth and innovation , so the challenge is keeping it alive in ways that will motivate those working beside me .”
Why you became a chef : “ Food draws emotion from other human beings . Witnessing a guest try your food and smile is priceless . There is no better feeling in the world .”
Where you want to be in 10 years : “ I want to be a hard-working manager / chef de cuisine at Casa Palopo boutique hotels around the world .”
Petar Obad executive chef , hotel excelsior , dubrovnik , croatia Petar Obad knew he wanted to be a chef ever since he was a child growing up in the shadows of Hotel Excelsior , but food is not his only passion . Obad is a poet as well , having published three collections of poems with a fourth in progress .
Age : 35 Hometown : Dubrovnik , Croatia
Education : Dubrovnik High Culinary School ; Boscolo Etoile Academy Chioggia , Venice , Italy
Career highlights : Taking part in Hotel Excelsior ’ s 100th anniversary celebration ; cooking for celebrities and statesmen such as Morgan Freeman , Francis Ford Coppola and the royal family of Morocco and Bhutan
Why you work at a hotel : “ I love the diversity of my team at the hotel , and I enjoy being able to share my food with all kinds of international visitors .”
Biggest challenge as a chef : “ Sometimes when I am pulled in many different directions , I feel as though I am the conductor of an orchestra . It is hard to keep everything in order .”
Why you became a chef : “ I remember my mom cooking food that smelled incredible but tasted even better , and I knew I always wanted that feeling .”
Where you want to be in 10 years : “ My ultimate dream is to travel the world and learn about different cultures and cuisines . However , I will always return home to share my experiences and new culinary tricks with my friends and family .”
James Pare executive chef , the savoy , london James Pare oversees five kitchens and 94 chefs at The Savoy — where he began as banquet chef in 2010 — but he still prioritizes simplicity and a relaxed approach to food , something he has cultivated through pursuits such as his lifelong passion for fishing .
Age : 34 Hometown : Vancouver , British Columbia , Canada
Education : Vancouver Community College culinary program
Career highlights : Thirteen years with Fairmont Hotels and Resorts , including time as sous chef at the Fairmont Olympic in Seattle ; becoming executive chef at The Savoy at age 33
Why you work at a hotel : “ I have worked for both small restaurants and large hotels , and I came to the conclusion that the grandeur of 5-star hotels and what we could offer — through room service , in our restaurants or for events — was extremely rewarding .”
Biggest challenge as a chef : “ Finding young and ambitious chefs .”
Why you became a chef : “ I grew up around the restaurant business and [ as a kid ] had the unique opportunity to see real chefs is action , and I realized there was nothing else I could possibly do .”
Where you want to be in 10 years : “ Still learning every day and being able to teach what I have learned .”
52 HOTELS July / August 2014 www . hotelsmag . com