Veteran Ducasse chefs Stéphane Gortina and Olivier Lannes have recently joined the 1-Michelin star SPOON by Alain Ducasse team. They are showcasing their culinary talents with SPOON's new Winter Menu which features seasonal specialities and a new SPOON Discovery Menu highlighting Executive Chef Stéphane Gortina's personal recommendations from the new à la carte menu. Highlights include fresh langoustine (live from SPOON's fish tank), classic veal (served with Alain Ducasse's signature vegetable cookpot) and a decadent chocolate tarte made with specially imported Le Chocolat Alain Ducasse.

For the SPOON Winter Menu, please click here.

About SPOON Executive Chef Stéphane Gortina

A ten year veteran of the Alain Ducasse Entreprise, Stéphane Gortina recently rejoined SPOON by Alain Ducasse as Executive Chef after one year in Doha as Assistant Head Chef of kitchen operations for Alain Ducasse's restaurant at the Museum of Islamic Art (MIA). Prior to that, he was Executive Chef at Ducasse's MIX restaurant in St. Petersburg, Russia.  He first joined the group in 2005 at the 3-Michelin-star Louis XV in Monte Carlo. In 2006, Stéphane became sous-chef at La Bastide de Moustiers, Ducasse's 1-Michelin star restaurant in Provence, France. Then in 2008, he moved to Japan as part of the pre-opening team of Le Comptoir de Benoit in Osaka where he was promoted to Executive Sous-Chef. 

Stéphane next relocated to SPOON by Alain Ducasse at InterContinental Hong Kong as Executive Sous Chef in 2007, working with then Executive Chef Philippe Duc (who has now been promoted to Executive Sous Chef of InterContinental Singapore) on the evolution of SPOON, following which the restaurant received its first Michelin star. In 2009 he was appointed Executive Chef of SPOON des Iles at the One & Only Resort Le Saint Géran in Mauritius.

One of Stéphane's mentors, who played an instrumental role in his career, is Chef Frank Cerutti of the 3-Michelin star Louis XV at the Hotel de Paris in Monte Carlo. It was during his few months in Cerutti's kitchen that Stéphane was first introduced to Mr. Ducasse's style of cuisine, where exquisite cuisine is more about produce than show-off.    

Michelin star chef Jacques Maximin was another of Stéphane's mentors. Early in his career, Stéphane worked at some of his Michelin-star restaurants; and it was Chef Maximin who personally introduced him to Alain Ducasse which has opened up a wide world of opportunities and curiosity for this passionate chef.

Originally from Nice, Stéphane has always loved eating and cooking. From helping his mother and grandmother in the kitchen to dining with his family at fine restaurants in his native France, food has always been his passion. As such, it was natural for him to become a chef.

Commenting on working and living in various regions of the world – from Japan and Hong Kong to Mauritius and Doha, Stéphane says, “I am fascinated by the diverse cultures of different countries and how food is part of each culture – in other words, what, why and how people eat. I love learning the culture of a country through its cuisine, from visiting the local markets to trying new ingredients and tastes I have never experienced before. This is what gives me inspiration to create new dishes.  For me, it's a mix of great food and ambiance, combined with the people with whom you are sharing a meal that makes a memorable dining experience. Food is a universal language that transcends cultures. The way we share and communicate with food tells a lot about a place.  Living and working on different continents has definitely broadened my horizons. I love constantly learning, sharing and teaching.”

He adds, “Having lived and worked in quaint areas of France, when I first moved to Osaka, I did experience a bit of culture shock with the big city life and skyscrapers, but I was curious and anxious to learn about the food culture and quickly acclimated. I have learned to adapt my cuisine to the local market. For example, in Asia, our guests prefer less salt, so we have adapted some of our traditional French sauces which are reductions. In the Middle East, it was fascinating to incorporate Middle Eastern spices and flavours with local ingredients – while using Mr. Ducassse's French cooking techniques to create a unique blend of Arabic and French cuisine.”

About SPOON Pastry Chef Olivier Lannes

Olivier Lannes has recently joined the 1-Michelin star SPOON by Alain Ducasse as Executive Pastry Chef. He brings over 15 years of experience to his new role, having worked in diverse parts of the world ranging from his native France, to Tokyo, Dubai and Doha. He has worked with the Alain Ducasse Entreprise for over 13 years.

Prior to his move to Hong Kong, from January 2011 until Fall 2014, he was the opening head pastry chef at the Museum of Islamic Art (MIA), in Doha, Qatar. Here he oversaw the pastry kitchen for IDAM by Alain Ducasse, the fine dining restaurant and one of five dining venues plus banqueting operations at MIA. Prior to that, he spent two years as the Head Pastry Chef and Baker for Margaux Restaurant in Dubai.

Olivier spent over three years in Tokyo as the Head Pastry Chef and Baker for Alain Ducasse's 1-Michelin star Benoit restaurant. While living there, he was also a Pastry Chef Trainer at Alain Ducasse's Cooking School (for professionals and amateur chefs) in Tokyo at L'Ecole Hoteliere Tsuji.

Olivier first joined Alain Ducasse Entreprise in 2002 as Pastry Chef at the 1-Michelin star restaurant at Bastide de Moustiers, Alain Ducasse's 13–room hotel in Provence. Consequently he became the Head Pastry Chef at the 1-Michelin star restaurant at L'Auberge Ostapé, in the Basque region.

He has also worked at the Orient Express Hotels in Carcassone (at the 1-Micheln star restaurant at the Hotel de la Cite), and Madeira, Portugal (at the famous Reid's Palace).

Olivier first learned home-cooking from his great-grandmother. He recalls, “At 6 or 7 years old, I remember making French Toast and crepes for the family. Helping my great-grandmother cook was great fun. It was like playing a game.

When he was young, Olivier had a dream in which he envisioned himself as a chef in a kitchen. A few years later when he was standing in a kitchen, he suddenly remembered this dream and decided that it must be his destiny to become a chef!  

He studied to become a professional chef in his hometown of Limoux in Carcassonne in Southwest France, with four years of training in the general kitchen before one year in Pastry School. “Having an inspiring teacher in pastry is what made me want to become a pastry chef.”

What inspires him (to create desserts)? As per Olivier, “I start with a key ingredient; then I imagine the textures and flavours and also consider the temperature of the dish. Vanilla is one of my favourite ingredients. I also like working with chocolate. My salty caramel soufflé in one of my personal favourites.”

How has living in such diverse parts of the world – from his native France to Tokyo, Dubai to Doha, influenced him as a pastry chef? Does he find that the tastes and preferences of his guests differ in various parts of the world?  As per Olivier, “I love to discover new ingredients wherever I live. In Japan, I enjoyed working with varieties of tea and red beans and found lots of ideas for desserts with various textures, like rice paste. In the Middle East, the desserts use various floral scents and spices such as saffron and cardamom. While very different, if well-balanced, these desserts can also be delicious. I enjoy blending Middle Eastern flavours with French textures. In Hong Kong, I have noticed that most of our guests prefer desserts that are not too sweet or too sour. The desserts need to have the right balance.”

What does Olivier do when he is not working? “For the past twelve years, I have been passionate about extreme kite surfing and paragliding. I love sports that combine the wind and water. I find that these sports give me inspiration and help to relieve stress.

For reservations, please call (852) 2313-2256 or e-mail:spoonbyalainducasse.hk@ihg.com

SPOON by Alain Ducasse is open from Tuesday to Sunday for dinner and on Sundays for lunch.

SPOON by Alain Ducasse

InterContinental Hong Kong, 18 Salisbury Road, Kowloon, Hong Kong

www.hongkong-ic@intercontinental.com

For images of Executive Chef Stéphane Gortina and Pastry Chef Olivier Lannes along with food and interior images of SPOON by Alain Ducasse, please click here.

For further press information, please contact:

Carole L. Klein

Director of Public Relations & Communications

InterContinental Hong Kong

Tel: (852) 2313-2335

Fax: (852) 2721-5964

E-mail: carole.klein@ihg.com