A warm welcome to Rolf, Fukuoka Grand Hyatt’s new Executive Chef who, despite his young age, brings not only lots of new energy but also a wealth of experience to the hotel and the city. From a family of accomplished chefs, Rolf has worked in an impressive list of kitchens, including his previous post as Executive Sou-Chef at the Grand Hyatt in Shanghai. Already busy developing and refining menus and managing a team of 74 persons, he stays hands-on with an early-morning breakfast shift, cooking guests’ eggs one-by-one. “Breakfast is the last meal our guests have before checking out; it will be their last impression, so it has to be excellent.” Rolf says he plans to feature more Kyushu produce in the Hyatt’s menus. “The Hyatt shouldn’t just be a place to come on a special day. I think we already offer fantastic value and, of course, great atmosphere and service.” Keep your eye out for refinements that are likely to put the Grand Hyatt Fukuoka more in the spotlight in the coming months.
Davos, Switzerland
3 months
Executive Chef, Grand Hyatt Fukuoka
Originally published in Fukuoka Now magazine (fn132, Dec. 2009)
