Hong Kong has a very competitive culinary scene, so if you want to come out victorious, you have to put your heart and soul into the game, says Matthew Thaeron, Executive Chef of Alto 88 at the Regal Hongkong Hotel.
As a rugby player in his leisure time, Matthew Thaeron sports a competitive spirit, and knows what it takes to win. Since joining Regal Hongkong Hotel in February, he has brought new ideas and innovative dishes to the hotel’s Alto 88 restaurant on the 31st floor which commands a breathtaking view of Victoria Park.
Born in Concarneau, a fisherman town in Brittany, France, Chef Matthew started attending culinary school in his early teens. It’s no surprise that seafood is his first love and specialty, but he is, in fact, also a very accomplished pastry chef, having honed his skills for three years in two michelin-starred restaurants. He had been under the tutelage of the renowned Michelin Chef Philippe Leveille, collaborating at his restaurant Miramonti I'Altro in Brescia and had helmed I'Altro in Hong Kong.
“I travel to Italy at least once a year, trying out new dishes across the length and breadth of the country in search of inspirations,” says Chef Matthew. “For my summer menu, for instance, I shall be injecting some unique Sicilian flavours.”
“I love simple, traditional food that has stood the test of time, but I would add a modern touch to it,” he adds. “I love new concepts, ideas and ingredients, but the crux is not to overwork your dishes.”
“I know Hongkongers are sensitive to strong flavours, and I would strike a fine balance in the application of salt and spices,” he continues. “If you put yourself in the shoes of the guest, you will always win.”
Regal Hongkong Hotel
88 Yee Wo Street, Causeway Bay