Rolf Knecht

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.

 

 

 

 

スイス、カナダ、上海という国際都市のホテルで料理人としてのキャリアを積み、満を持して福岡の地に降り立ったロルフ。グランド・ハイアット・福岡の総料理長に就任した彼は、両親共にホテルの調理界で活躍する料理人一家で育った。英・仏・伊・独の４カ国語を操り、74人のチーム内スタッフをまとめ、メニュー改善にも情熱を注ぎ、更には朝食時にはゲストのために一つ一つ丁寧にオムレツを仕上げていく。「朝食はお客様がチェックアウト前に最後に取る食事。最後に与える印象だからこそ、最高でなければならない」と考えているのだ。そして、収穫した食材への敬意を発想の源としているロルフは、九州の食材を使ったメニューも計画中なんだそう。「ハイアットは特別な日にだけ訪れるホテルではなく、心地よい雰囲気やサービスを気軽に楽しめる場として利用してもらいたいんだ。」エネルギッシュなロルフが吹き込む新風をグランド・ハイアット・福岡で感じよう！

 

 

 

 

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.

 

 

 

 

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.

 

 

 

 

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.

 

 

 

 

スイス、カナダ、上海という国際都市のホテルで料理人としてのキャリアを積み、満を持して福岡の地に降り立ったロルフ。グランド・ハイアット・福岡の総料理長に就任した彼は、両親共にホテルの調理界で活躍する料理人一家で育った。英・仏・伊・独の４カ国語を操り、74人のチーム内スタッフをまとめ、メニュー改善にも情熱を注ぎ、更には朝食時にはゲストのために一つ一つ丁寧にオムレツを仕上げていく。「朝食はお客様がチェックアウト前に最後に取る食事。最後に与える印象だからこそ、最高でなければならない」と考えているのだ。そして、収穫した食材への敬意を発想の源としているロルフは、九州の食材を使ったメニューも計画中なんだそう。「ハイアットは特別な日にだけ訪れるホテルではなく、心地よい雰囲気やサービスを気軽に楽しめる場として利用してもらいたいんだ。」エネルギッシュなロルフが吹き込む新風をグランド・ハイアット・福岡で感じよう！

 

 

 

 

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.

 

 

 

 

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.