InterContinental Jakarta MidPlaza is delighted to
announce the recent appointment of Jocelyn Argaud as Executive Chef. He has
come to Indonesia’s busy capital following several years as Executive Sous Chef
at Four Seasons Resort Bali at Sayan.
Passionate about food from an early age, Chef Jocelyn
grew up watching his mother cook at home in his native Lyon, France. Upon
leaving school, he started as a kitchen apprentice in a local restaurant and
worked his way up through the culinary hierarchy.
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Beetroot Gazpacho |
During the formative years of his career, Chef Jocelyn
had the privilege of working at several Michelin star-rated restaurants in
Paris where he developed essential skills under the guidance of experts. His
first overseas position was as a Sous Chef for a French restaurant in
California, USA, marking the first of many exotic work destinations.
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Tomato Tart |
Chef Jocelyn relocated to St. Petersburg, Russia in
2006 to join an exclusive French restaurant that was famous for hosting VIP
events. There he took on the position as Executive Sous Chef during the G8
Summit to cook for world leaders and high-ranking government dignitaries.
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Main Course - Chicken |
Another defining culinary role for Chef Jocelyn was
working for the Royal Palace of Qatar. He was responsible for a team of 18
chefs in a French kitchen and handled prestigious celebrations, including a
royal wedding. Chef Jocelyn later returned to the five-star hotel industry and
joined Four Seasons Hotels and Resorts in 2011 with a two year stint in the
Maldives.
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Strawberry Shortcake |
Chef Jocelyn has a solid background in classic French
cuisine, but he is also well-versed in many different cooking styles. He takes
inspiration from each place that he visits and likes the whole creative process
of perfecting new dishes.
Now at InterContinental Jakarta MidPlaza, Chef Jocelyn
has taken charge of culinary services at the hotel. He will draw on his years
of experience and meticulous eye for detail to review menus and bring a new
lease of life to the hotel’s dining venues. He plans to introduce an exciting
food concept that focuses on utilizing local produce and harnessing the talent
around him.
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The Jakarta Food Bloggers |
In his spare time, Chef Jocelyn enjoys touring and
watching rugby. A big fan of Asian cuisine, he is looking forward to immersing
himself into Jakarta’s vibrant dining scene. He also hopes to explore areas
beyond the city and sample traditional street food. “We are delighted to have
Chef Jocelyn on board, especially as we are about to relaunch our renovated
Grand Ballroom with an exciting new culinary concept. His energy and expertise
in the kitchen is just what we need to take the hotel to the next level,”
comments Hendrik Eising, General Manager of InterContinental Jakarta MidPlaza.
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