September 2012: The newly opened Park Hyatt Hyderabad, hosted the globally acclaimed Masters of Food & Wine event this year, which is a series of sophisticated culinary and beverage experience hosted at all Park Hyatts worldwide.
Through engaging and interactive events from 19th to 22nd September, Park Hyatt Hyderabad featured culinary skills from French cheese making to Spanish and Thai dinners along with cooking classes, connecting three distinct cuisines under one roof.
The Executive Chef from Grand Hyatt Mumbai, Jean Christhope Fieschi, familiarized guests through the intricacies of cheese, briefed them about its history and region, its classification, cheese-sampling and savouring resulting into a knowledgeable experience. The Chefs put together a delicious variety of nibbles like Comte bv aop – Franche-comte, Fromage du maquis – Corse, Tarentais – Rhone alpes, Brie, Pecorino soaked in red wine, Grana Padona and much more.
On September 20, the 2 star Michelin Chef Koldo Royo showcased a 5-course Spanish gala dinner paired with Torres wines, Spain’s leading winery. Mr Marc Perello, the Brand Ambassador of Torres guided the guests through the art of Spanish wine making. Chef Royo bases his cuisine on his basque origins and simplicity of the Mediterranean flavours that he incorporated throughout the event. Subsequently, on September 21, guests took part in an interactive cooking class hosted by Chef Royo, which focussed on Spanish tapas. This experience led guests through selecting the best produce from fresh vegetables to finest of ingredients and herbs that the seasons offer, as well as authentic Spanish specialties.
Chef Maitree Polboon from Grand Hyatt Bangkok presented an eclectic selection of Thai a la carte dinner at the Oriental Bar & Kitchen. The guests experienced traditional Thai curries and delights in conjunction with rare single malts, cognacs and oriental cocktails. Chef Maitree Polboon also hosted a Thai cooking class where one got acquainted with the methods of cooking and experienced the unique balance of hot, sour, salty and sweet flavours of Thailand.
Park Hyatt Hyderabad not only showcased a repertoire of culinary talents through these three cuisines, but also educated its guests about the finer nuances of the art of cooking exotic fare.
