Moscow

The Expat Experience

28 Nov 2017

Interview with Emmanuel Garde, Executive Chef at Marriott Moscow Grand.

- Please tell us something about yourself.
- I’m 45 years old. Hospitality is in my blood because my parents also worked in this sphere; they had a small business in central France and now they are retired. I studied in a culinary school for 3 years and afterwards I got the chance to gain experience by working in different restaurants in the city of Fontainebleau (home to the famous castle of Napoleon Bonaparte) and Nangis (a heaven for fans of brie cheese). Then I decided to go to London and get some experience working in the hotel industry and two years later, I returned to France, this time to work in Paris for Hyatt hotels. Some time later, I was transferred to Ararat Park Hyatt Moscow as Executive sous chef and after just one year I was promoted to Executive Chef. During my 10 years working for Hyatt, I got to do some task force work in Dubai, Mexico City and Kiev. After Moscow, I went to work for Raffles Hotel in Phnom Penh, Cambodia for 2 years, then moved back to Moscow to Marriott Grand hotel for four, afterwards spent some time doing task force work in Dublin, Minsk and Sochi. I then returned to London to work at Marriott Park Lane but in August, 2017 I moved to back to Moscow for the third time! This time around, I'm the Area Executive Head Chef of Marriott Royal Aurora and Marriott Grand hotel.

- What new dishes are you going to offer guests of the Marriott Hotels this winter?
- The new menu in both hotels is available as of December and offers some healthy, simple and tasty dishes. For example, you can enjoy some quinoa salad, chicken cobb salad, cauliflower arancini, vegetable spring rolls, burrata salad, Pike perch beetroot pickle and nutmeg spinach. We'll also have Russian specialties like borsch and the Pavlova, but with a new unique twist!

- Do you like Russian cuisine? What specific Russian dish would you recommend to foreign visitors of Russia?
- I like Russian desserts. Some pastry shops and bakeries in Moscow do a great "Napoleon" and "Medovik" (honey cake). When you travel out of your country you need to taste local food for an authentic experience!

- Do you like working with Russians? How is it different from working with Europeans for example?
- I came back to Moscow for the third time so yes, I like to work here. I left Europe 11 years ago so it’s pretty difficult to compare, but I know the kitchen team since I was here four years ago and I like to work with them. We have mutual respect and we do great things together.

- Can you name us three things about living in Moscow that you enjoy the most?
- I like to walk in one of the many parks - Moscow has great parks! Going to restaurants is another fun thing to do because the food scene here is constantly developing and surprising. There are many fantastic places to eat and great concepts, I try to go out once/twice a week to try new restaurants and see what my colleagues are offering. I’m a fan of football so I go and see local teams play whenever I can.

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