Marriott's Global Pride - Chef Toine Hoeksel
Chef Toine HoekselMarriott's Global Pride |
Interviewed by: Shraddha Mishra
I travel for what seems like 80% of my time," the Chef says in his refined accent that we couldn't place at first. Being in charge of Asia Pacific, he travels throughout the continent, across India, Fiji islands, China, Australia, Hong Kong, Indonesia and Bali. The chef thoroughly enjoys this opportunity to experience a cultural mix and meet people of so many different nationalities. "I speak five different Asian languages, and so I can communicate with many people during my travels. I love to greet them in their native language," he says in the same refined accent; we know now where it comes from.
While travelling, what Chef Toine enjoys the most is thriving on local experiences. While most of his travelling is for work, and schedules are more often than not hectic, he likes to take out the time to step out, exploring regional cuisines. "I enjoy meeting chefs and trying out their local specials," he tells us.
What does he think of Indian food? We inquired. Like he always does, as soon as he landed in India for the very first time, he feasted on some decadently masaledaar dishes. "The day I tried them, I enjoyed thoroughly. For the next few days that followed, they became unforgettable as the spices battled in my stomach," he chuckles. But that doesn't deter him from trying more. On his recent trip to India, where he conducted a workshop for chefs and judged a culinary competition in Marriott, Bombay, he indulged in a hearty South Indian breakfast of dosas. "Dosa was one Indian food I wanted to revisit, I love them," he says. He also visited Gurgaon and tried some kebabs, about which he said "Simply amazing, I gorged on them. I find Indian food very interesting, with so many different cooking styles involved," he remarks, saying that he doesn't get to enjoy it very often. "Alas it is not something that can be replicated in a home kitchen because of the complex processes that require a lot of preparation and specific equipment. Tandoor, dum biryani, kebabs have such an interesting palate. I wait for my trips to India to try these."
Having travelled extensively and having tried several varied cuisines, we wonder what his favourite would be. "I find it very difficult to say which is my favourite cuisine. I love Thai food," he says. "But I would any day choose a local special over anything else. I love that experience." It may come as a surprise, but being a chef, he doesn't believe that food is the most important element on the table. What trumps food, is the experience. "Food is always great, but the setting, the company you're in, the conversations you have and the ideas you share have the power to completely elevate the dinner table experience. And that's what makes a meal great," he exclaims with enthusiasm.
Which makes us want to know, what is the most memorable experience he has had as a professional, elevating a dining experience? "It has to be the meal we hosted in Kuala Lumpur," he remembers vividly. He was referring to the opening gala of the Association of Southeast Asian Nations (ASEAN) Summit, for the members of the association. We can imagine why that could be an unforgettable experience, with the who's who of the continent present! "Heads of all countries, including the Indian Prime Minister were going to have lunch at that event and I was the Executive Sous Chef serving the main table!" It may have been intimidating, trying to get work done in that environment, we imagine. "Definitely! Here were such powerful guests, who were just getting ready to change the world right after the hearty meal we were about to serve them. That feeling was grand." He also remembers that while his nerves were anxious, he noticed the General Manager of the hotel, standing next to him all throughout, appearing completely calm and composed. He took a chance to quietly ask him how come he isn't nervous. "I'm shaking to my bones!"
the GM confided, as they successfully served a grand, elaborate six-course meal to their very special guests.
We love hearing his stories, and what we want to know more about is how the jou ey began. "My love for food and cooking started very early, in my grandma's company," he reminisces. A young football champ in his childhood, he had a proud grandma who would reward him with a guilder every time he scored a goal in a match. And post-match celebrations would include home-cooked food. "That is my most cherished memory. I used to spend a lot of time with grandma, even while she cooked. And I got my inspiration to cook from her," he shares nostalgically.
Does he still enjoy home cooking with family, we ask. "It's a full-fledged u00e1 la carte restaurant at my place every Sunday!" The chef is very much in demand at home, especially since his routine has him travelling for very long durations. To maintain a balance, he ensures that
he spends most weekends with his family, treating them with a fun breakfast every Sunday– bok choy for his wife and bacon for his 12-year-old boy. As for the chef himself, more than food, he fills up on this warmth and comfort of the family, the love in that moment.
While travelling, what Chef Toine enjoys the most is thriving on local experiences. While most of his travelling is for work, and schedules are more often than not hectic, he likes to take out the time to step out, exploring regional cuisines. "I enjoy meeting chefs and trying out their local specials," he tells us.
What does he think of Indian food? We inquired. Like he always does, as soon as he landed in India for the very first time, he feasted on some decadently masaledaar dishes. "The day I tried them, I enjoyed thoroughly. For the next few days that followed, they became unforgettable as the spices battled in my stomach," he chuckles. But that doesn't deter him from trying more. On his recent trip to India, where he conducted a workshop for chefs and judged a culinary competition in Marriott, Bombay, he indulged in a hearty South Indian breakfast of dosas. "Dosa was one Indian food I wanted to revisit, I love them," he says. He also visited Gurgaon and tried some kebabs, about which he said "Simply amazing, I gorged on them. I find Indian food very interesting, with so many different cooking styles involved," he remarks, saying that he doesn't get to enjoy it very often. "Alas it is not something that can be replicated in a home kitchen because of the complex processes that require a lot of preparation and specific equipment. Tandoor, dum biryani, kebabs have such an interesting palate. I wait for my trips to India to try these."
Having travelled extensively and having tried several varied cuisines, we wonder what his favourite would be. "I find it very difficult to say which is my favourite cuisine. I love Thai food," he says. "But I would any day choose a local special over anything else. I love that experience." It may come as a surprise, but being a chef, he doesn't believe that food is the most important element on the table. What trumps food, is the experience. "Food is always great, but the setting, the company you're in, the conversations you have and the ideas you share have the power to completely elevate the dinner table experience. And that's what makes a meal great," he exclaims with enthusiasm.
Which makes us want to know, what is the most memorable experience he has had as a professional, elevating a dining experience? "It has to be the meal we hosted in Kuala Lumpur," he remembers vividly. He was referring to the opening gala of the Association of Southeast Asian Nations (ASEAN) Summit, for the members of the association. We can imagine why that could be an unforgettable experience, with the who's who of the continent present! "Heads of all countries, including the Indian Prime Minister were going to have lunch at that event and I was the Executive Sous Chef serving the main table!" It may have been intimidating, trying to get work done in that environment, we imagine. "Definitely! Here were such powerful guests, who were just getting ready to change the world right after the hearty meal we were about to serve them. That feeling was grand." He also remembers that while his nerves were anxious, he noticed the General Manager of the hotel, standing next to him all throughout, appearing completely calm and composed. He took a chance to quietly ask him how come he isn't nervous. "I'm shaking to my bones!"
the GM confided, as they successfully served a grand, elaborate six-course meal to their very special guests.
We love hearing his stories, and what we want to know more about is how the jou ey began. "My love for food and cooking started very early, in my grandma's company," he reminisces. A young football champ in his childhood, he had a proud grandma who would reward him with a guilder every time he scored a goal in a match. And post-match celebrations would include home-cooked food. "That is my most cherished memory. I used to spend a lot of time with grandma, even while she cooked. And I got my inspiration to cook from her," he shares nostalgically.
Does he still enjoy home cooking with family, we ask. "It's a full-fledged u00e1 la carte restaurant at my place every Sunday!" The chef is very much in demand at home, especially since his routine has him travelling for very long durations. To maintain a balance, he ensures that
he spends most weekends with his family, treating them with a fun breakfast every Sunday– bok choy for his wife and bacon for his 12-year-old boy. As for the chef himself, more than food, he fills up on this warmth and comfort of the family, the love in that moment.