本月星厨

Chef Alan Orreal is currently the Director of Culinary at Shanghai Disney Resort where he is spearheading the project in terms of food operations across the mega resort that opened in June 2016. He leads a massive culinary army of 1000 professionals producing some 11 Million meals annually.  Previously Chef Alan was Director of Food and Beverage Development for Resorts World Sentosa where alongside his operational duties he played a pivotal role in the project management of the vast F&B operational spaces throughout the resorts four-year construction.
We sat down with Chef Alan to discuss his story and upcoming project.
Here’s our Chef of the Month for August, Alan Orreal.


1. Describe your kitchen.

At Disneyland we have every kind of kitchen you can conceive from our 30,000 sq ft Central production kitchen to fast food and food courts to table service and then there is the candy kitchens and the two hotels, so its allot to keep me busy…

2. What is your cooking inspiration?

Fresh ingredients and foods of all kinds. One of my favorite things to do and is a must for every trip I take is to visit local fresh food markets to experience the tastes, aromas, and different products are always exciting for me.

3. How you start your career?

My first job is actually 3 jobs, in the morning I worked in the butchery in a supermarket, in the after I worked in a bakery and on weekends I worked in a local kitchen learning hot cooking skills.

4. What is your latest project?

There are always a lot of projects on the go at any one time, but at the moment I’m focusing on relaunching the young chef club in China.

5. What is your favorite Chef Works item and why?

My Chefs Jacket, Trieste for sure as it keeps me cool and wears just perfect.

6. What is your specialty dish?

My cuisine specialties are Moroccan and Japanese, but mostly today I cook modern global cuisine.

7. Who would you most like to cook for?

My grandmother because she was a wonderful cook and she appreciated fine food.

8. Which is your favorite city and why?

Tokyo. Since it has an ever-changing landscape of food and beverage with the unique culture.

9. What are your favorite things to do when not cooking?

I work with a lot of young chefs helping them to develop their skills and their careers, other than that, I like to keep fit and exercise.

10. What is your all-time best culinary tip?

When you cook, cook with your heart and food will always taste good.

 


WANT TO BE FEATURED AS OUR CHEF OF THE MONTH?

HERE’S HOW:

Email us at sales@chefworks.cn