Park Hyatt Jakarta offers a dining experience filled with authentic Italian flavours right in the heart of the city. Since joining the hotel in 2021, Executive Chef Claudio Rossi has brought his extensive culinary expertise to life, crafting dishes that leave a lasting impression. With over 40 years in the culinary world, including time spent in Milan and other countries, he carefully selects unique and creative ingredients for each meal, delivering a distinctive and remarkable experience for all diners.
For those seeking for distinctive meals, the Rotolo di Spinaci e Ricotta is a delicate spinach lasagna enhanced with fresh ricotta and a hint of truffle that pampers the taste buds with its enticing yet sophisticated flavours. Try the Fregola Sarda ai Frutti di Mare, a Mediterranean delicacy that combines Sardinian pasta with the freshest seafood.
To wind down, head to the Conservatory Lounge and enjoy refreshing tea, coffee or cocktails accompanied by delectable pastries. For dessert, try its Budino al Cioccolato, a velvety chocolate custard that exemplifies Chef Rossi’s ability to turn ordinary ingredients into remarkable masterpieces. A selection of tasty teas complements this sweet delight, providing the perfect opportunity for relaxation after a long day.
E: What does a typical day in your life look like as an executive chef?
A: My day begins with preparing breakfast for my daughter, followed by some exercise. In the morning, I focus on ensuring food quality and attending meetings. The afternoon is spent working with the kitchen team, approving market lists and occasionally conducting training. Evenings are dedicated to overseeing dinner service before heading home. Effective planning and a strong team are essential for managing this demanding role.
E: Can you share the first dish you ever cooked and how it turned out?
A: The first dish I ever cooked was tiramisu, and it turned out delicious. I also used to make a special fusilli pasta with zucchini, butter and parmesan for my family and friends. They still remember it fondly and often ask me to prepare it when I visit home.
E: What has been the most challenging dish you’ve ever worked on, and why?
A: The most challenging dish I’ve worked on was a poultry terrine for a cooking competition in Singapore years ago. It was complex due to the style, cooking techniques and preparation process. In the end, it exceeded my expectations, earning my team and me a well-deserved third place.
E: Who has been your biggest mentor or influence in your culinary career?
A: My biggest mentor has been my Uncle Luciano, or Zio Luciano, as we say in Italian. He was a culinary enthusiast and the president of the Venice Rotisseur Association. From my early days in hotel school to later in my career, he guided me and advised me on where to go to thoroughly learn the art of being a chef. Looking back, I recognise how much he inspired and influenced my career choices.
E: What advice would you give to first-time guests trying to decide between Dining Room, Conservatory and KITA Bar Restaurant?
A: The choice depends on the guest’s preferences. However, if I were to generalise, I’d recommend KITA Bar Restaurant. The open kitchen concept, combined with stunning city views and authentic Japanese cuisine crafted by Chef Takeda, offers a one-of-a-kind dining experience that stands out among competitors.
E: Do you have a personal favourite menu pairing at Park Hyatt Jakarta that you think every guest should try?
A: If you’re interested in finding the perfect wine pairing, I suggest visiting The Conservatory. It has a new menu designed by Chef Rizky featuring delicious French bistro-style dishes that pair wonderfully with a wide selection of fine wines. Aside from the wine pairing, my favourite option is the Park Breakfast in the Dining Room. Staying overnight and starting your day with Indonesian delicacies and Italian specialities makes for an unforgettable experience.
E: If you were to visit KITA Bar, which three drinks would you recommend for an unforgettable experience?
A: I’d recommend starting with an ice-cold Asahi beer, an ideal choice with sushi or a grilled skewers platter. Then, try my favourite Negroni and the Retro Sparkle, which will quench your thirst for refreshing drinks.
Highlights
- Grilled Octopus
- Burrata
- Tournedos Rossini
Exquisite Taste Volume 46
Park Hyatt Jakarta
Jalan Kebon Sirih
Jakarta 10340, Indonesia
T: (+62) 2131111234
E: jakarta.parkhyatt@hyatt.com
W: parkhyattjakarta.com
IG: @parkhyatt_jakarta
