Everyone knows the strains of being an Executive Chef; working those 13-hour days, being under pressure while also battling the constant need to be creative and push culinary limits. For most of us, this would very much take its toll. If you look at the budding Executive Chef Cyril Calmet, we would see quite the opposite. He is thriving at the Four Seasons Hotel Tianjin. A constant pioneer of new ideas and changes in the kitchen, whether it is events or team-building, we have noticed that with the support of this world- class hotel and his morning go-to breakfast juice, he is just going from strength to strength.
Having been born and bred in France, the fine cuisine has always been a big part of his life. After leaving culinary school, Cyril secured a job in an impressive 2-star Michelin restaurant before moving across the pond to Chicago.
What was it like for you to move from France to Chicago, and then from Jakarta to Tianjin?
When I moved to Chicago, I think it was the most challenging time. The first time you move is always difficult; you are lonely, and you have to adapt to a new culture. Later on, I moved to the Middle East, Bangkok, Jakarta and now I’m in Tianjin. I get excited and love it anytime I move to a different place because of new people, new food and a new culture.
How did you feel at the prospect of joining the Four Seasons Hotel Tianjin?
To be honest; Four Seasons Hotel is one of the best luxury hotel brands in the world. Many people in our industry want to join Four Seasons Hotel, and now that I work here, it’s like my dream has become a reality. It’s all about the people. First of all, I had the support to come here, and then after having visited the hotel and met the team, I just fell in love with the place.
While working in high-quality restaurants such as those at the Four Seasons, you do not simply learn how to cook. Mr. Calmet himself is the biggest believer in the skills you learn outside of the kitchen. If you are not properly groomed and do not respect the position or focus on details, you cannot progress in your career. Discipline plays a vital role in learning to be a great chef, and Cyril works hard to reinforce this with his team.
Has this been a good move on a personal and professional front?
With this type of career, you have to sacrifice a lot of things in your life. You change your lifestyle. It’s Christmas; you’re in the kitchen, it’s Thanksgiving, you’re in the kitchen. Choosing this career, you know you will put things on the side, at the same time, I love it.
Cyril is lucky to have such an amazing team who supports him. Coming from all over with experience from Hong Kong, Switzerland, and India amongst places, they are always there to be more than just colleagues. First and foremost, they are friends; it is not often that staff miss their General Manager when he is on vacation, but at this hotel, that is most certainly the case. Cyril can act as a bridge between the generation gaps. He knows how to motivate his colleagues, by bringing them food or ordering pizza for example, yet at the same time, provide just enough push to get the best results.
What do you do to unwind at the end of the day?
I like sport. Sometimes I go for a run early in the morning before work or whenever. I run four times a week. I used to run half-marathons, but here running outside is weather-dependent. I also like to go home and have a glass of wine and watch a movie. This for me is just a perfect night.
To stay fit and healthy and keep up with kitchen demands, Cyril is a huge fan of juices. He has his own unique ‘Green Juice’ which involves blending a green apple, celery, spinach, lemon, and ginger but he may also change the base food depending on the season. Aside from being healthy, this brain-food always helps you focus more. Cyril will often go out for a run in the morning and have the juice straight after. This comes highly recommended as a good way to kick-start your metabolism and give you the necessary energy to make it through a long day.
If you want to try and make this at home, one top tip that Cyril intends to share with every novice chef is; Try your food. You see many people posting their beautiful dishes on social media, but they often do not taste right. In culinary school, chefs are first given a spoon because this small important detail is very easily forgotten.
What are the things being implemented in Four Seasons Hotel Tianjin?
On visiting Cielo Restaurant, you will now find a lavish international buffet which caters to both Chinese and Western tastes. Although trying to concentrate on quality rather than quantity, they still offer more items than most buffet restaurants in Tianjin including an exclusive Seafood Room and an exclusive Dessert Room with temperature- controlled fridges for the sole purpose of serving well kept fresh seafood and desserts.
What is it about the fusion of Western and Eastern cuisines that makes it so interesting?
Being able to bring your skills and flavor to these dishes is what makes it so interesting. If you live in China, for example, they don’t like their desserts to be too sweet. You need to be able to adapt your food to their flavor. Your palette changes as you move countries and try different things. You can bring ingredients that you have, and also those that you don’t use as much in your country. I moved to Thailand and realized lemongrass and chili are common ingredients in Asia. I didn’t find it as a challenge to adapt to Asian cuisine; I’m very adaptable.
Many big and exciting events happen at the Four Seasons Hotel Tianjin, what has been your proudest moment?
I think my proudest moment was when I put on my chef’s jacket with the Four Seasons tree emblem. I felt like I was part of the team. There is just something about this brand that makes it so special. Aside from this, my most memorable two events were Four Seasons APAC Food & Beverage Conference and Taste of Artistry Festival. We had amazing support from the team. For example, one day we had a coffee break where we have to provide food, so we decorated one of our rooms around the theme of chocolate. We painted a tree with chocolate, hung some food, all with chocolate and even painted pictures with chocolate. The hotel gives us so much freedom; we can design and craft whatever we think. As a chef, you have a lot of pressure to let your bosses know you can handle the hotel, but the team was fantastic. The results were amazing.
You are surely an inspiration to many, but who are your favorite chefs?
My mother is an amazing cook. I grew up with great food cooked at home. More well-known faces include the late Joël Robuchon and another old- school chef, Alain Ducasse. The quality and presentation of their food are incredible.
What further events can we expect to see from Four Seasons Hotel Tianjin in the next few weeks?
On 29th November, our hotel will hold Christmas Tree Lighting Ceremony to kick off Festive Season celebration including Truffle Promotion and Christmas Buffet Dinner at Cielo, Winter Menu at Jin House, “Galaxy” themed New Year Count Down Party at Gusto Bar and La Sala Lobby Lounge, Festive Afternoon Tea as well as deluxe Christmas Hampers. We will not only invite renowned guest chefs, but also cooperate with regional organic farm that produces high-quality honey to be used in different offerings.
Thank you for spending the morning in the company of Tianjin Plus, Chef Cyril! We were very excited to meet with Tianjin’s trend leading chef to see what he has been mixing up in the kitchen. We cannot wait to see you again soon for the festivities!
匠心倾注的美食才令人惊艳
What was it like for you to move from France to Chicago, and then from Jakarta to Tianjin?
How did you feel at the prospect of joining the Four Seasons Hotel Tianjin?
Has this been a good move on a personal and professional front?
What do you do to unwind at the end of the day?
What are the things being implemented in Four Seasons Hotel Tianjin?
Many big and exciting events happen at the Four Seasons Hotel Tianjin, what has been your proudest moment?
You are surely an inspiration to many, but who are your favorite chefs?
