Chef Markus Zuck, Executive Chef at Grand Hyatt Erawan Bangkok has extensive culinary experience at several renowned restaurants in Germany, including the Michelin 2-star restaurant “Restaurante Da Gianni” in Mannheim and the Michelin 3-star restaurant at the Hotel Schloss Berg, Nennig.
Chef Markus commenced his career with Hyatt as Sous Chef at Hyatt Regency Cologne in February 2006. Three years later he left Hyatt to join Kameha Suite Cologne. In May 2010, Chef Markus rejoined Hyatt as Sous Chef at Hyatt Regency London – The Churchill and subsequently transferred to Hyatt Regency Kiev and Grand Hyatt Doha as Chef de Cuisine. Prior to joining Grand Hyatt Erawan Bangkok, Chef Markus was Executive Sous Chef at Grand Hyatt Hong Kong.
1. What is your philosophy when it comes to food?
When it comes to food, my philosophy is pretty simple – “simple but good”. I love food that because it makes me feel even better when enjoyed with family and friends. Healthy eating has always been together about enjoying everything in balance.
2. Name your most Favorite dish on the menu? And why?
With so many excellent choices on the menu, I find it hard to pick just one. A lot of thought and hard work goes into creating every dish. If I had to choose one from Erawan Tea Room, it would definitely be Erawan Fried Rice a signature menu which good mix flavors of shrimp paste and fresh crab meat top on the rice. For Italian cuisine at Spasso, I will choose Napoletana pizza by Chef Roberto. But actually I’m the person who loves all the delicious cuisine around the world.
3. Main considerations when it comes to choosing your ingredients?
Fresh and good quality, seasonality and consistency. I try to use ingredients which are locally grown to make sure I provide the finest produce to our guests. I love to support and work with local suppliers who have the same passion for their produce as I have for my foods.
4. How do you see the growing demands for sustainable produce affecting the food world?
It has always been my priority to purchase produce that is locally grown, in season and is ethically raised. Without a doubt, the sustainable produce trend is an excellent development for our industry. People need to be more aware of where the produce is coming from, how it is grown and raised. The trend will improve the quality of our food and benefit of our environment.
5. If you weren’t a chef, or in the food business, what would you be?
I love to cook and this is my passion since I was young. I have no idea what I want to do apart from being chef.
6. Do you have a memorable food experience that impacted you as a child or young chef?
My childhood was a great memorable when my family gathered one day for dinner and my grandparents and mom prepared and cooked food for everyone. We all enjoyed and loved their foods and this inspire me to become a chef and care to cook food as they do and see people happy eating my food.
7. What do you enjoy most about being a chef?
It is wonderful to create good memorable dishes that put a smile on a guest’s face when I see how people react to the food when it served to them. Nothing is more satisfying than a happy customer. And the most enjoyable is I can work with different nationally people, we learn from each other in terms of food culture, exchange the experience and technique and building up a relationship.
8. Other than creating good food, what are the most important qualities that make a successful chef?
Be passionate on food ingredients, sensible and knowledgeable on market seasonal products, well manage and organize every single details from commissary ordering, kitchen operation system, chefs training and development etc. Self-motivation and consistency. Open mind when it comes to approaching new trends. Desire for improvement and self-development. But of course the core value must be “love” and “live” what you do.
9. If you had a choice of anything for your last meal, what would you choose to have?
This is difficult to answer! There are many things I love to eat. At the moment, it would definitely be a platter of great cold cuts, cheese and a glass of cold German beer, but that might change by the time.
10. Do you have any tips for budding chefs or restaurateurs?
Be honest, humble, respect people around you. Always challenge ourselves to improve day-by-day. Open to listen and accept the new ideas and comments no matter positive or negative. My motto is “under pressure you will build a diamond”.
494 Rajdamri Road, Lumphini, Pathum Wan, Bangkok 10330, Thailand
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