The journey of the Hyatt Regency Beijing Wangjing at Market Cafe from Switzerland to Beijing has started. During the launch party, hotel F&B director Mr. Frederic Kolde launched the first chapter of the “Journey of Taste – Switzerland”, in association with the Swiss Embassy.
From Switzerland to Beijing, A Delicious Journey Begins
As an all-day-dining restaurant, Market Cafe is blessed with natural landscape and the atmosphere has been seamlessly blended with a selection of artwork. As part of the “courtyard” in the building complex, Market Cafe extends the invitation from nature to its gastronomes with a “picnic in the garden”. Market Cafe invites connoisseurs and gastronomes with a delicious journey from Switzerland to Beijing. From Basel, Bern, Lucerne, Valais and Ticino, Market Cafe will tempt them with a new dining experience on authentic Swiss delicacies with ingredients freshly imported from Switzerland to ensure quality and authenticity. Exquisitely prepared by Swiss Executive Sous Chef Jonas Juchli, his stories of Swiss culture and food lore will take gastronomes on an exploration journey to discover the cuisine, culture and customs, and connect with others, themselves and the world. Time and travel are true gifts in life. That’s why Hyatt Regency Beijing Wangjing wants gastronomes to live it well. This Swiss delicacy will give them a quality time to explore. Go ahead – unplug and recharge.
In the season of spring, one of the most famous food festivals begins in Basel in March, a time when all things on earth are reviving and thriving. In Beijing, the hotel Executive Sous Chef Jonas Juchli will present the stunning Swiss food at Hyatt Regency Beijing Wangjing at all day dining restaurant Market Cafe. Most of the flavors are from the three main regions which are the German-speaking, French-speaking and Italian-speaking region, all of them are traveling thousands of miles to Beijing for every gastronome who comes here.
Gourmet by the Star Chef
Preciseness is the attitude, agility is the way. Chef Jonas strongly believed these are the two key concepts he learned and comprehended since he started his journey of being a chef. At the launch party, he proudly presentedthe traditional Swiss dish which is traditional veal dish with mushroom and cream and creatively cooked by a more modern style which alters the ingredients from beef liver and kidney to choice beef, making this more suitable for the contemporary dining concept.
This “Journey of Taste” combines the eastern dishes, which are familiar, withthe western style. Meanwhile, the western dishes are more traditional delicacies. All of this magic is created by the superstar chef — Jonas Juchliwho was born in Switzerland and started his training at 16 years of age. He graduated from the Swiss culinary professional school. His painstaking learning experience in Europe has led him continue this culinary journey.
Almost all of Jonas’s work experiences are closely related to Michelin – starred restaurants. In the highest standard working environment and quasi-military management style, Jonas carries himself with strict discipline. His outstanding performance and hard work also helped him to take over the position of deputy chef in a Michelin Star Restaurant — WALDHOTEL FLETSCHHORN, in a Swiss hotel — as well as a 4AA Rosette Award – winning restaurant in UK from 2008 to 2009. After that, he worked as a head chef in JOHANN, which is a Michelin Recommended Restaurant in Basel, Switzerland, from 2009 to 2013. During these experiences, Jonas realized that the cuisine was strict and meticulous. He managed completely different chef teams in a more flexible way. During the communication with frequent guests in the restaurant, Jonas has experienced a completely different cooking style which can be light or pleasant.
Before joining Hyatt Regency Beijing Wangjing, Jonas served as executive deputy chef at CONSTANCE EPHELIA in Seychelles, managing 7 restaurants and a 141 members’ chef team in this resort. Jonas runs through his daily management work with a strict attitude, but by the way of joy and lightness in his communication with the guests and team, he has developed a unique cooking and management style. After arriving in Beijing, Jonas hopes to break down the gap between food and gastronomes in the all-day dining restaurant Market Cafe, Jonas appreciates the cooking techniques of food and discussing food opinions with chefs. His abundant work experience, skillful cooking techniques, international food concepts and curiosity of foreign cultures all make everyone look forward to his performance after joining Hyatt Regency Beijing Wangjing.
On the Journey of Taste – Switzerland
Journey of Taste – Switzerland Launch Party
At the beginning of spring, Hyatt Regency Beijing Wangjing is following the modern eastern traditional aesthetics and integrating the meaning of seasonal festivals and cultural customs of many regions in a diversified society, meanwhile, leading gastronomes to embark on a pleasant journey of delicacies in the beginning of the year. At the same time, Mr. Frederic Kolde, the F&B Director of the hotel said that he would adhere to the philosophy of cuisine traditions of Hyatt, integrate past experiences and work with the team to create a more diversified festival for gastronomes atHyatt Regency Beijing Wangjing, so that each guest can get back to the natural environment and soft atmosphere to appreciate the charms of pure nature, enjoy the world’s delicacies and start a fascinating delicious journey of this urban forest.
Whats more, this journey to exotic delicacies will adhere to strict processing methods of food, flexible service and professional presentation, so that each dish can delight gastronomes. Collision of different countries and catering styles makes this “Journey of Taste – Switzerland“ more fascinating. From March 1st to March 10th, every day from 11:30 to 14:30 for lunch and from 17:30 to 21: 30 for dinner, a different exotic food carnival will be held in Market Cafe and Swiss classic delicacies will be waiting for gastronomes to experience at the urban forest.
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