WESTIN TASTE MASTERS...2

"I AM GRATEFUL TO GOD"

                                   

"Singapore born Sam Wong, a taxi driver’s son started his career in Singapore as a kitchen helper when he was just 18. Today, the same person at 52 is a renowned Chinese Chef in Westin Gurgaon, New Delhi.

"A Chef has to be alert all the time. Guest should come back again; it is the job of the Chef to ensure that this happens. Retain the guest. Own the guest. While returning from the restaurant after having food; the guest must be fully satisfied and happy" answered Chef de Cuisine Sam Wong while replying to my question -What is the key result area of a Chef in a five star hotel?

After working in small restaurants in Singapore, Chef Sam had the good fortune to work in Germany (3 years) Milan, Italy (a year each) and Indonesia (for a  year) before coming back to his motherland to join the Grand Hyatt at Singapore.

While explaining his India connection, he quipped:"It was on Labour Day, (01 May) that I came to India”. That was in 2000. He joined the Chinese Restaurant 'Taipan', at Oberoi New Delhi. Here he worked for four years. The first "Times Food Award" for the best Chinese Restaurant was lapped up by Taipan Restaurant in 2003.

His next stop was Baharin at Gulf hotel, which had the largest Banquet Hall that could accommodate 3000 people. His second stint with Oberoi Group was during 2005-07 in Hilton Trident, Nariman Point, Mumbai. On invitation, from his cousin, who runs a chain of Chinese restaurants, he reached Australia. "I was there in Australia for three years. But, life was boring there. I thought,I will come back to India again”.

                            

Back in India in 2009 he joined Westin Sohna; and finally his stint with Westin Gurgaon started in Jan 2014.  In between he worked in another five star hotel in New Delhi region. Presently, he is working as the Chinese Chef in EEST, the Pan Asian Restaurant at Westin Gurgaon, New Delhi.

"I am grateful to God; I am happy that God has gifted me with this talent" says Chef Sam Wong, who also opined that the younger generation is now moving closer to Italian Cuisine. He also added that, in India, after Indian food, it is  Chinese cuisine that is the most sought after one".

Watching football, trekking, visiting hill stations, enjoying the beauty of nature are his hobbies. His family lives in Singapore. This talented Chef is blessed with two sons- Marcus (16) and Henry (14). Both are studying in Singapore.

Text and Pictures: R KESAVA MALLIA in Gurgaon