Originally published on metropolis.co.jp on September 2011

Where are you from and what brought you to Japan?
I am originally from the Poitiers region of France. The first time I came to Japan was in 2000 as chef de cuisine to open French masterchef Alain Ducasse’s restaurant, Spoon. I have been at the Grand Hyatt Tokyo for five months now.

Where is your favorite spot in The Grand Hyatt Tokyo?
Being French, we all love to sit and dine outdoors. The terrace in The French Kitchen at the Grand Hyatt Tokyo is the perfect place to spend with friends and family over bistro and just have a good, relaxing time. I also enjoy seeing the various events that Roppongi Hills offers with my family. I was just recently at the summer Bon Odori festival with my family and we really enjoyed ourselves.

Any sweet deals while summer is still here?
The outdoor terrace promotion at The French Kitchen, as well as the beer garden at The Oak Door, have been very popular this summer. Both promotions offer grilled dishes with free-flowing beverages for a very reasonable price: sparkling wine, in The French Kitchen and beer, wine, and soft drinks at The Oak Door. Both promotions are available until the end of September. I also recommend the Côte d’Azur promotion in The French Kitchen that features seafood and fresh herb menus from Provence.

Is there anything our readers should put on their calendar this fall?
From September 1 to November 30, we will be offering “Bistro & Vin” which is a bistro course menu incorporating the seasonal flavors of the fall harvest along with free-flowing red wine.

When work gets too busy, do you have a secret spot or favorite place to relax?
I love nature, and being in a green environment really relaxes me. In Roppongi Hills, I enjoy strolling in Mohri Garden, which is an elegant Japanese garden, to help me unwind during busy periods.

How did you get into cooking when you were young? What did you like about it?
I grew up on a farm in Poitiers, France where my family raised animals including rabbits, pigeons and cows. We made wine, fresh cheese and milk and always had fresh vegetables on our table. My mother’s cooking was influential—it was very simple and she used the freshest ingredients from the farm at all times. The environment I grew up in played an important role for me in deciding to become a chef.

What’s your favorite dish to cook? What’s your favorite process in the kitchen?
When at home, I enjoy cooking with whatever ingredients are available at home and making risotto with them. My favorite process in the kitchen would have to be the final garnishing of the dishes. Taste is of course crucial, but presentation is very important as well.

What’s the secret to a smooth-running kitchen?
To communicate clearly to the team about the dishes and ingredients that are being used. It is important to explain to my chefs why I use certain ingredients and what flavors I want to create for that dish. Communication is very important in the kitchen, as well as teamwork.

Do you prepare any signature Japanese dishes at home for yourself and your family? I leave Japanese dishes to my wife, and I am in charge of French dishes. I usually cook dishes that my family enjoys, such as Beef Bourguignon. I have a lot of favorite Japanese dishes but really enjoy tempura soba and tonkatsu.