香港君悅酒店除了很榮幸地介紹Fernando Gojan為Grand Hyatt Steakhouse主廚之外，Chef Fernando還會於全新菜單上展現對烹飪的熱誠。
成長於一個傳統的阿根廷家庭，2004年就以學徒身份入行。Chef Fernando曾於不同酒店餐廳工作，包括布宜諾斯艾利斯柏悅酒店。2012年，他決定衝出南美來到香港發展事業，於不同的扒房擔任副廚。他敢於挑戰的作風和態度，令他在短時間內坐上主廚之位。「由幼童時期起對烹飪的興趣，加上我身體裡流淌著的阿根廷人的血液，令我能夠在廚師這條路上不斷前進。我從多年經驗中學習到，提供豐富的菜式選擇，並引入優質的食材，對一間餐廳至關重要。我們在選擇食材供應商時慎之又慎，亦會提出明確要求，以保證食材能夠最好地呈現出菜式的味道、質感和外觀。」
獨特的文化背景，加上多年來的努力和奉獻，Chef Fernando期待以精心創作的菜式向賓客展示他對美食的追求及熱愛。他補充道：「我很榮幸再次加入凱悅集團，同時亦期待為賓客呈獻來自特別產地的肉類產品。」
成長於一個傳統的阿根廷家庭，2004年就以學徒身份入行。Chef Fernando為Grand Hyatt Steakhouse創作的新菜單引入多款頂級熟成牛肉，這些肉類的獨特之處是在於均產自規模較小的農場，不但肉味濃厚，亦口感豐富。「我認為除了懂得享受美食之外，亦要食得健康。所以我們花了很多心思去搜羅世界各地不同產地的牛肉才引入Grand Hyatt Steakhouse。」
去年9月，Grand Hyatt Steakhouse獨家呈獻首次引入香港市場的美洲野牛，立即引起了強烈反響。Chef Fernando表示：「從市場對美洲野牛的反應，我們意識到這一方向是正確的——我們應發掘並讓本地食客品嚐更多來自世界各地的頂級濕式熟成牛肉。在全新的菜單中，我們加入了產自英國有機農場Rhug Estate及愛爾蘭著名農場John Stone的熟成牛肉，另有源自西班牙的加利西亞牛肉。」
精心設計的精選菜式包括以下幾款：
愛爾蘭著名農場John Stone ［牛柳、肉眼扒及斧頭扒］
John Stone出品的頂級熟成牛肉因其特有的飼養方式而為牛扒迷所稱道。牛隻得以在愛爾蘭的天然環境中自由生長，農場完全採取牧草餵食，不使用任何激素或抗生素，不僅保證牛肉品質，更令食客食得安心。
英國有機農場Rhug Estate ［西冷牛排及肉眼扒］
Grand Hyatt Steakhouse首次引入的產自英國有機農場Rhug Estate的肉品被譽為「矜貴牛扒」。農場推崇有機飼養這一理念，不僅牧草在「英國土壤協會」監督下獲得有機認證，飼養過程亦不添加有害化學藥物。
西班牙加利西亞牛肉［西冷牛排及牛柳］
說到西班牙美食，加利西亞牛肉是不可缺少的！這些自由放養的牛隻主要以牧草及粟米為食。比起其它放養品種，成為加利西亞牛肉的牛隻的飼養期長達八年，以確保牛肉品質。經過四十天風乾熟成後，肉品被賦予更加濃烈的風味，質地亦更緊實。
除了更加豐富的肉類選擇，Chef Fernando亦不忘為新菜單添加新款肉類配搭及前菜，如加拿大龍蝦、烤牛骨髓、加利西亞青口等，讓食客悅享好滋味。
Grand Hyatt Hong Kong is proud to introduce Chef Fernando Gojan as the Head Chef of Grand Hyatt Steakhouse, as well as a new menu, which showcases his culinary passion.
Born and raised in the Patagonia region of Argentina, Chef Fernando started off as an apprentice in 2004.
Chef Fernando has worked at various Western restaurants in international hotel chains, including Park Hyatt Buenos Aires. In 2012, he decided to pursue his career in Hong Kong and joined different well-known steakhouses as a sous chef, eventually working himself way up to head chef. “My long-term passion and my Argentinian blood leads to where I am today. In my experience, the most important part of a restaurant is the menu and where we source the products from. We have to be cautious and conscientious when selecting our suppliers as it affects not only the taste, texture and appearance of the dish, but also our wellbeing”, remarks Chef Fernando.
With a mixture of cultural working backgrounds plus his endeavours and dedication throughout these years, Chef Fernando is excited to showcase his passion and philosophy to the local diners through his new menu. “I am honoured to re-join the Hyatt family and delighted to source unique produce and unveil it to the public!”, Chef Fernando added.
The main highlight of the new menu will be its focus on introducing a whole range of artisanal dry-aged beef that is carefully sourced from small-scale farms; good in taste and texture and also good for people’s health. “I believe it is important to eat smart, to enjoy delicious food and yet be mindful about what we are eating. That is why we try really hard to source from around the world to bring in quality meats to Steakhouse”, Chef Fernando noted.
Last September, Steakhouse introduced bison steak from the US in Hong Kong for the first time, and it took the market by storm. “The feedback on bison from the market showed that we are going in the right direction, and it encouraged us to further source quality artisanal beef from different parts of the world. On the new menu, we have added award-winning organic beef from the Rhug Estate in North Wales. The famous Aberdeen Angus breed is renowned for its quality and flavour due to high levels of marbling within the muscle. Some suggest that it may be the best beef in the world; Galician beef from Spain is also included on our new menu”.
Artisanal beef highlights in the new menu includes:
John Stone in Ireland [Tenderloin, Rib eye and Tomahawk Rib Eye Chop]
This type of beef has become steak-lovers’ all-time favourite due to the way the cattle is raised. John Stone is located in Ireland, where the cattle can roam freely in a small-scale farm and are fed 100% grass, ensuring no antibiotics or hormones are used.
Rhug Estate in UK [Strip Loin and Rib Eye]
Appearing for the first time at Grand Hyatt Steakhouse, the beef from the main hub of Lord Newborough, Rhug Estate, is known as the “luxury of beef”. To support their commitment to an organic lifestyle, the cattle is raised on an organic farmland where the grass is certified and monitored by The Soil Association, without any unnecessary antibiotics or growth hormones.
Gutrei Galician in Spain [Tenderloin and Strip Loin]
When it comes to Spanish cuisine, Gutrei Galician steak is definitely one of the highlights. They are free range cattle and are grass and corn fed. Compared to other free range beef, Galician beef is raised for at least eight years, giving them sufficient time to grow before being slaughtered. The beef is dry-aged for 40 days, making it rich and beefy in flavour and with a firmer texture.
Of course, if you fancy some accompaniments or appetizers to go with your steak, Chef Fernando has selected some highlights that match perfectly with your beef, such as Canadian lobster, roasted bone marrow, Galician mussels escabeche etc.
