Director of Culinary at The Hermitage, A Tribute Portfolio Hotel, Jakarta
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E: Describe your typical day in a sentence.
Fransesco: I like to believe that everyday is a different journey, full of new experiences.
E: So how did you come to be the Director of Culinary at The Hermitage, A Tribute Portfolio Hotel, Jakarta?
Fransesco: The selection process was very strict; I have the pleasure of working in this charming hotel because of my professional background and my passion for hospitality.
E: What’s the toughest part of your job?
Fransesco: Being a chef certainly requires both physical and mental strength, perhaps that is what makes it interesting and the challenge is to perform consistently on a daily basis.
E: And the most rewarding part?
Fransesco: Guest satisfaction. I love the feeling of seeing a beautiful plate and putting a dish on the table that I’m proud of. The freedom to experiment with new dishes and with a variety of ingredients every day, the rush of a busy service in the kitchen and seeing my team put out great food, seeing an idea become reality on the plate and seeing the smiles on the guests’ faces when they eat my food.
E: Would things fall apart if you weren’t around?
Fransesco: Certainly not, the team is very dedicated and perhaps they even perform better when the boss is not around!
E: So why should people choose The Hermitage, A Tribute Portfolio Hotel, Jakarta to dine?
Fransesco: We take the dining experience very seriously. From the selection of the ingredients, creation of menus, and the actual cooking of the dish; our guests can enjoy all of this hard work in one of our cosy venues with personalized service.
E: What’s your favourite dish at the hotel’s dining outlets?
Fransesco: Salmon Pepes, a delicate and fresh salmon fillet marinated with a fragrant yellow paste and cooked in banana leaf.
E: Away from work, what’s your favourite place to eat?
Fransesco: Being a football fan, I often gather with friends in sports pubs, where I am able to watch live games and eating gastropub comfort food. In fact, I really enjoy American burgers that remind me of my experience in New York City.
E: Finally, any advice for those looking to break into the industry?
Fransesco: The hospitality industry is indeed growing at a fast pace nowadays; training and developing talent requires a faster approach, as well. In the end, the learning process must take time and is vital for the success of the young employees, as well as for the company.
www.tributeportfolio.com/hermitage
