Chef Martin has been with Hyatt for more than 14 years. — Photo courtesy of Park Hyatt Saigon
Having a motivated team that works towards the quest for excellence is the key to success, according to newly-appointed Executive Chef Martin Robl of Park Hyatt Saigon.
“It is important to foster a sense of team spirit where everyone is included and engaged as this encourages creativity and innovation," chef Martin said after being appointed as the property’s Executive Chef.
"My desire is to develop the team to achieve new culinary heights while further strengthening Park Hyatt Saigon’s leading position by offering exceptional food and beverage experiences.”
In his role, chef Martin will be responsible for overseeing the hotel's culinary operation while providing strategic direction and inspiration to the Hotel’s acclaimed culinary team.
With a multitude of culinary prowess and profound knowledge, chef Martin has been with Hyatt for more than 14 years. Via various appointments in some of Hyatt’s most prestigious kitchens and five-star hotels, including Park Hyatt Zurich, Hyatt Regency Dongguan, Hyatt Regency Danang, Park Hyatt Siem Reap, Park Hyatt Shanghai and Hyatt Regency Amsterdam, chef Martin nurtured his enduring passion for the art of cooking and mastered his refined skill set to get ready for a new journey at Park Hyatt Saigon.
Embracing Hyatt’s philosophy “Food. Thoughtfully Sourced. Carefully Served”, chef Martin places great importance on sourcing the highest quality, seasonal produce from local suppliers, where possible. Sustainability is a central pillar of his ethos, with a strong commitment to driving the hotel’s environmental and sustainability objectives by limiting kitchen wastage and maximising the use of every ingredient.
General Manager of Park Hyatt Saigon, Frederic Boulin, welcomes Martin to Park Hyatt Saigon family, saying: “We could not be more thrilled to have Martin on our team.
"With a wealth of experience and inspirational leadership qualities, Chef Martin undoubtedly brings an impressive additional dimension to our legacy of gastronomic excellence. We look forward to his exciting adventure at Park Hyatt Saigon.” — VNS