Three Chefs from Shangri-La Hotels and Resorts’ Paris hotel took home the Golden Trophy and title of Meilleur
Traiteur de L’International Catering Cup – the Best Caterer of the International Catering Cup – at the prestigious 2015 International Catering Cup competition held in Lyon, France in January. Organised by the renowned Confédération Nationale des Charcutiers-Traiteurs et Traiteurs, the International Catering Cup has become the landmark event for the catering industry since it was launched in 2008.
Chefs Jean-François Bury, Thomas Guichard and Olivier Pistre of Shangri-La Hotel, Paris successfully represented France, competing against 22 professional caterers from 12 different countries, including the United States, Switzerland, Netherlands, Japan and Italy. The competition consisted of 20 hours of practical tests and preparation split across two days. The competing chefs are known for creating spectacular buffets, which are scrutinised by a panel of judges made up of specialists in the catering industry, reputed chefs and existing holders of the ‘Maeilleurs Ouvriers de France’ distinction. There were two panels of judges - a Work Jury to assess the preparation skills and a Tasting Jury to judge the final product.
The team from Shangri-La Hotel, Paris were recognised for their bold interpretation, technical expertise and team cohesion. The winning banqueting menu comprised of individual duck pâtés en croûte with exotic fruit chutney; a whole trout stuffed with cod and scallops accompanied by a sauce emulsion; Pig served in three creative interpretations; and a dark chocolate dessert combined with pineapple, coconut and lime.
Chefs Bury and Guichard currently oversee the outstanding banqueting food at Shangri-La Hotel, Paris – the palace hotel and original home of Prince Roland Bonaparte in the chic 16th arrondissement of Paris. For the competition, the duo were led and trained by Chef Pistre, who was the hotel’s assistant executive chef. Chef Pistre will now take his culinary expertise to Shangri-La Bosphorus, Istanbul, where he will become executive chef.
The team worked together for over a year, spending three hours per week dedicated to preparing for the qualifications and eventually the final competition.
Chef Pistre will oversee the hotel’s IST
TOO restaurant, which offers a combination of Asian, Mediterranean and Turkish cuisines, plus a Japanese sushi bar, bringing with him the knowledge and prestige from his time in Paris. IST TOO is popular with the local market in Istanbul, especially for brunch, providing an ideal platform for Chef Pistre to establish himself as a leading executive chef in Istanbul. He will also look after Shang Palace, the premier Chinese restaurant in Istanbul, and the Lobby Lounge, which offers breakfast, lunch and afternoon tea.
Stefan Bollhalder, general manager of Shangri-La Hotel, Paris said, “I congratulate Jean-François Bury, Thomas Guichard and Olivier Pistre for this award. The victory is a result of a year of intense hard work by these young chefs, who have invested a great deal of passion and conviction into the competition. Their talent and motivation have enabled them to stand out against the twelve other international teams to represent not only Shangri-La Hotel Paris, but French gastronomy.”
Chef Bury has over 16 years of experience, during which he has worked with a number of renowned chefs. He is currently the chef of the banqueting kitchen at Shangri-La Hotel, Paris, where has been since November 2011. Prior to this, Chef Bury spent nine years as chef de partie at another five-star hotel in Paris.
Chef Guichard is the sous-chef of the Banqueting Kitchen at Shangri-La Hotel, Paris where he has been since January 2011. Prior to joining Shangri-La, he worked in many prestigious establishments both in France and Belgium such as L’Ambroisie and the Pavillon Ledoyen.
Chef Pistre was the executive sous-chef of Shangri-La Hotel, Paris since the opening of the hotel in December 2010. During that time he was part of the team who helped to secure prestigious recognition from Michelin for the hotel’s exceptional cuisine, when the hotel’s French restaurant L’Abeille was awarded two stars and the Cantonese restaurant, Shang Palace gained two stars. He has now taken the role as executive chef at Shangri-La Bosphorus in Istanbul.
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