CHEF'S PROFILE AND RECIPE – NOVEMBER 2018

MARCO CAMMARATA

MARCO CAMMARATA

EXECUTIVE CHEF

Chef Marco brings to Le Méridien over 30 years of culinary experience from around the world. Originally from Italy, he previously held positions as chef de partie and executive sous chef inFrance, China, Thailand and Turkey, in first class restaurants and luxury hotels such as Le Méridien Suvarnabhumi, Bangkok Golf Resort & Spa, Ciragan Palace Kempinski Hotel, Istanbul and Sheraton Grande Sukhumvit, A Luxury Collection Hotel, Bangkok. Moreover, he has contributed to many international five-star hotels as a guest chef, including Shangri-La Hotel Hangzhou, Westin Miyako Kyoto Japan, Sheraton Incheon Korea, Sheraton Hotel & Towers Saigon Vietnam, and many more. Having worked in such positions, he understandsfood to its finest details and how toprovide unbeatable service.

Cooking involves more than just technique, it is very important to express the authenticity of each ingredient. If you try searching for a recipe on the internet, you will come back with thousands of different recipes and you just have to wonder which one of those comes from genuinely authentic secret recipes. With more than 30 years of experience, I have had the opportunity to work with different generations, which has given me the chance to learn from the real secret recipes, or from ‘grandma’s recipe’. 

Learning recipes from the original owners is not an easy task, it requires you to slowly build trust in your relationships among the chefs and I am grateful for the opportunity to learn from others. Having learnt the original recipes, the challenge is to fuse them with modern techniques in a way that satisfies the tastes of the younger generation. This is where the old world meets the new world and is a perfect example of how to create something new while preserving the original taste,” says Chef Marco. 

In his role, Chef Marco oversees all culinary aspects of the hotel including Latest Recipe, Bamboo Chic Bar, and banqueting for meetings and events, showcasing his extensive knowledge of food preparation with the best quality ingredients and contemporary Italian cuisine to express his talent and passion in order to enhance the dining experience for all guests.

 

 


MARCO CAMMARATA SHARES A RECIPE

BRANZINO CON CONFETTURA DI CIPOLLA ED INSALATA BALSAMICA

BRANZINO CON CONFETTURA DI CIPOLLA ED INSALATA BALSAMICA

Roasted Seabass with Red Onion Confiture, Mint Slaw 

Serves 2 

 

Roasted Seabass Ingredients:

600 grams Whole Seabass

6 leaves Italian Parsley

½ piece Garlic Clove

2 spoons Canola Oil

1 pinch Maldon Salt

1 pinch White Pepper

 

Method:

Remove fish bone to obtain two fillets.

Pan roast the fish fillets with olive oil.

Place on a greased tray with a few parsley leaves and sliced garlic.

Sprinkle with maldon salt and cook on medium heat.

 

Red onion comfiture ingredients: 

200 grams Spanish Onion

100 grams Beetroot

½ glass Red Wine (cabernet varietals)

½ glass Orange Juice

½ glass Tomato Juice

2 spoons Olive Oil 

Pinch Salt & White Pepper

10 pieces Spearmint Leaves 

 

Method:

Boil the beetroots until soft.

Peel, slice red onion to a thin julienne. 

Simmer onion with olive oil until are sweat, add salt and pepper.

Add the red wine and reduce by half.

Add the orange juice and reduce again.

Add the tomato juice and cook until soft.

Remove from the heat, add the chopped beetroots and the mint.

 

Mint slaw ingredients: 

1 piece Red Tomato

12 leaves Italian Parsley

12 leaves Sweet Basil

12 leaves Spear Mint

1 teaspoon White Sesame Seeds

1 teaspoon Modena Balsamic Vinegar

3 teaspoons Extra Virgin Olive Oil (Taggiasco) 

1 pinch Maldon Salt 

 

Method:

Wash and trim all the leaves.

Wash and peel the tomato, take off the seeds.

Slice the tomato into regular dices.

In a bowl combine the diced tomatoes with the leaves and the seasoning.

Season with sesame seeds, maldon salt, balsamic vinegar and olive oil.

 

Assembling the Dish:

In a plate spoon the onion confiture with some pieces of beetroot.

Place atop the seabass. Place atop the mint slaw, pour the dressing around the seabass.