万豪旅享家近期推出六集短片系列“点燃烹饪之火”，探讨多位香港和澳门米其林星级厨师的创意灵感，诉说幕后故事，了解受访厨师如何在高级餐饮世界建立自己的独特风格。当中包括拥有 40 多年经验的传统粤菜权威 ── 香港丽思卡尔顿酒店天龙轩主厨刘秉雷，以及今年较早前摘得米其林二星的香港瑞吉酒店 L’Envol 主厨 Olivier Elzer。短片系列采用生动的摄影手法及第一人称叙述，将观众带进米其林星级餐饮的世界，讲述受访厨师的灵感、热情和理念，如何把他们推向事业巅峰。
Marriott Bonvoy has recently launched a six-part video series, “Fueling the Culinary Fire”, a special glimpse behind the scenes and inside the minds of the greatest Michelin-starred chefs in Hong Kong and Macau. From Chef de Cuisine Paul Lau of Tin Lung Heen at The Ritz-Carlton, Hong Kong who has over 40 years of experience in establishing his authority in traditional Cantonese cuisine, to Chef Olivier Elzer of L’Envol at The St. Regis Hong Kong who earned his second Michelin star earlier this year, each episode explores how the chefs established their unique identities in the world of fine dining. With vivid cinematography and first-person narratives, the video series brings viewers into the world of Michelin star dining, and tells the stories behind the inspirations, passions and philosophies that have brought these chefs to the pinnacle of their professions.
万豪国际集团亚太区首席市场营销官白沛霖 Bart Buiring表示：“香港和澳门的餐饮市场充满活力，菜式种类多姿多采，有幸成为当中一份子，我们深感自豪。优秀的厨师是我们每一家餐厅的幕后功臣。我们希望透过分享他们鲜为人知的故事，以加强厨师与客人的情感联系。”
“We are proud to be part of the vibrant food scene here in Hong Kong and Macau, which have a wonderful diversity of cuisines,” said Bart Buiring, Chief Sales and Marketing Officer, Marriott International, Asia Pacific. “Our distinguished chefs are the secret ingredient behind every one of our restaurants. By capturing their untold stories, we hope to engage with guests to strengthen the emotional connection between kitchen and table.”
从经典粤菜到新派演绎 | From Classic Cantonese Cuisine to Modern Interpretations
香港丽思卡尔顿酒店天龙轩主厨刘秉雷出身于基层家庭，逐步晋升为粤菜权威之一；他相信有梦想只是起步点，而自律才是成功的金科玉律。身为香港最年轻中菜行政总厨之一的邓家濠来自香港JW万豪酒店的万豪金殿，他剖析为何厨房如“战场”，如何透过了解客人的口味喜好及突破厨艺界限，建立彼此之间的联系。香港瑞吉酒店润中餐厅行政总厨洪志光重塑传统烹调技巧，设计令人眼前一亮的摆盆，并以精选茗茶搭配招牌菜式，重新演绎经典粤菜。澳门丽思卡尔顿酒店丽轩中餐行政总厨何汉升回想自己在内地、东南亚和欧洲的40年职业生涯，认为烹饪是关乎菜式的味道和感觉，必须不断改进及与时并进。
Chef de Cuisine Paul Lau of Tin Lung Heen at The Ritz-Carlton, Hong Kong, who rose from humble beginnings to become one of the foremost authorities on Cantonese cuisine, believes that dreams are only the beginning, but it takes discipline to succeed. One of Hong Kong’s youngest Executive Chinese Chefs Jayson Tang, of Man Ho Chinese Restaurant at JW Marriott Hotel Hong Kong, explains how the kitchen ‘is like a battlefield’, and endeavours to create connections with his guests by better understanding their preferences and push the boundaries of his craft. Executive Chinese Chef Hung Chi-Kwong of Rùn at The St. Regis Hong Kong, reimagines traditional techniques with striking presentations and pairs signature dishes with Chinese tea to create new interpretations of classic Cantonese cuisine. Chinese Executive Chef Jackie Ho of Lai Heen, at The Ritz-Carlton, Macau, reflects on his 40-year career working in Mainland China, Southeast Asia and Europe, and believes that cooking is about the taste and feelings of dishes, which must be continuously improved and changing with the times.
把家乡的味道和最优质的时令食材带到香港 | Bringing the tastes of home and the best seasonal ingredients to Hong Kong
香港丽思卡尔顿酒店 Tosca di Angelo 的主厨 Angelo Agliano 分享他于意大利西西里海边成长的儿时回忆，以及源自家乡的灵感如何延伸至自己于香港的餐厅，并注入地中海的味道和对当地的印象。香港瑞吉酒店 L’Envol餐饮总监 Olivier Elzer 深明不时不食的重要性，并在菜式中尽显决心和完美主义，务求在自己所选择做的任何事情上做到最好。
Chef Angelo Agliano of Tosca di Angelo at The Ritz-Carlton, Hong Kong, shares his childhood memories of growing up by the sea in Sicily, and how this inspiration allows him to convey the tastes and impressions of the Mediterranean to his restaurant in Hong Kong. At L’Envol in The St. Regis, Hong Kong, Culinary Director Olivier Elzer strives to be the best in anything he chooses to do by remembering the importance of seasonality in foods and practicing determination and perfectionism in his craftsmanship.
为配合短片宣传，客人可享用期间限定菜单的厨师精选菜式，例如万豪金殿盛宴的榄菜婆参、Tosca di Angelo周末午餐菜单的藏红花意大利饭‧青芦笋‧巴马臣芝士、润点心菜单的锦绣球黑椒和牛酥、丽轩鲜菌佳肴姬松茸炖响螺花胶汤、以及天龙轩米其林盛宴花雕醉鲜鲍。
In conjunction with the campaign launch, guests can enjoy chef specialties from limited time menus, such as the specialty Braised Sea Cucumber with Preserved Vegetables from the Man Ho Chinese Restaurant deluxe menu, the Saffron Risotto and Green Asparagus with 24 Months Parmesan Cheese from the Tosca di Angelo Weekend Lunch menu, the Deep-fried Diced Wagyu Beef Puff from the Rùn Dim Sum menu, the Double-boiled Fish Maw Soup with Conpoy and Blaze Mushroom from the Lai Heen Autumn Mushrooms Tasting Menu, or the Drunken fresh abalone with Huadiao wine from the Tin Lung Heen Michelin Degustation menu.
如欲订座，请前往万豪旅享家网站。万豪旅享家会员可在参与活动的餐厅和酒吧享用更多折扣优惠。请按此连结了解更多。
To make a dining reservation, visit Marriott Bonvoy Asia. Marriott Bonvoy members can enjoy enhanced discounts at participating restaurant and bar benefits. See here for more details.
由7月30日起，访客可以在“燃点烹饪之火”系列网页观看短片。
Starting from July 30, the videos are available on Fueling the Culinary Fire series page.
• 7月30日：天龙轩主厨刘秉雷
July 30: Chef Paul Lau, Tin Lung Heen
• 8月12日：万豪金殿中餐行政总厨邓家濠
August 12: Chef Jayson Tang, Man Ho Chinese Restaurant
• 8月26日：润大厨洪志光
August 26: Chef Hung Chi-Kwong, Rùn
• 9月9日：丽轩大厨何汉升
September 9: Chef Jackie Ho, Lai Heen
• 9月23日：Tosca di Angelo大厨Angelo Angliano
September 23: Chef Angelo Angliano, Tosca di Angelo
• 10月待定：L’Envol大厨Olivier Elzer
October TBA: Chef Olivier Elzer, L’Envol
