From Canada to Paris as Chef de Cuisine of Quebec’s General Delegate residence, from France to Japan and then Thailand, where he opened an East meet West restaurant at the Westin Banyan Tree in Bangkok, from Bangkok to Vietnam, until moving to China, where he has overseen the opening of seven Food&Beverage venues. We are talking about Stephane Tremblay, the greatly successful chef, who is now committed as Director Food and Beverage of the St.Regis five stars hotel in Chengdu. Regarding all these experiences, Chef Tremblay reports “they all have their special moment”. In particular, he remembers when, at 28 years old, in his first experience in Asia as an Executive Sous Chef, he got the second prize in the Best French Table Competition (Bangkok, Thailand), “at that time, I was competing against Executive Chefs who had much more experience than me” or when, in 2002, he cooked Thai food for the Thai princess “and she asked for more food!”.
Behind all his career achievements, there is undoubtedly talent but also an inexorable desire to discover any country food tradition and culture. A passion that brought Mr. Sthepane to China and made him fell in love with Asian culture and cuisine: “When I was a teenager, I had always been fascinated by this world, so that in 1997 I decided to go to Japan and Thailand as professional trainee”. He continues: “What I am attracted more by the Asian cuisine is its diversity, its ingredients, its history: Asian cuisine has more than 5000 years old. When you dig into it, you can discover a lot of things.” In particular, about Chinese cuisine he says: “it is one of the most intricate and interesting I know so far. I like the variety of dishes you can find from North to South.” It is not coincidence that one of the most usual dishes Chef Tremblay loves to cook is Sichuan cooking (China, West-Central region): “When I was in Thailand I did one month of intensive Chinese cooking training.” He adds: “One dish I never abandon in my experiences around the world is marinated salmon with orange and Sichuan peppercorn.”
On the other hand, speaking about Italian food, Chef Stephane tells us to appreciate the simplicity and freshness of Italian dishes, “you look at it and you know it will taste delicious!” Like our Fabbri Amarena, which he defines as “a product of quality and great taste, a family tradition, loved by all my clients”. Chef Tremblay has the chance to know Fabbri and Amarena for the first time in China, at the Westin Bund Center Hotel, during an aperitif which proposes our Amarena Amore Mio. About this cocktail he reports: “Simply fantastic!”. Concerning on the other hand the combination of Amarena and food, Chef Stephane admits how Amarena cherry is versatile to be match with every kind of dish, even though he prefers the sweet side. To this end, he briefly suggests us an interesting recipe with Fabbri Amarena, a dessert composed by “paillete feuilletine, white chocolate and praline paste as a base, genoise biscuit soaked in Amaretto syrup and a griotte mousse of Amarena cherries”. What we can say about Chef Tremblay proposed recipe…simply exquisite!