Jean-Claude Pichon, new Executive Chef of Hotel Equatorial Ho Chi Minh City. Photo courtesy of Hotel Equatorial Ho Chi Minh City
Jean-Claude Pichon has checked in at Hotel Equatorial Ho Chi Minh City with an abundance of energy, something which has served him well in his illustrious career so far.
The hotel’s new Executive Chef Pichon believes in personal drive, confidence, team spirit and strength of knowledge.
He started off with two years experience learning in a Michelin star restaurant in France as an apprentice. His first experience abroad was at Le Meridien in Boston in the US. Then he was sous chef in Le Meridien, Abu Dhabi before spells in China, Taiwan and Saudi Arabia. He sometimes works with more than 15 different nationalities in his kitchen operation.
On his travels he has discovered cuisine from the Mediterranean, Middle East, fine dining and good old-fashioned French fare.
As well as all these ethnic flavors and techniques he has worked on menus for all occasions including A la carte, Degustation, Chefs Table, Buffet, Banquet, Weddings, outside catering and private parties.
He said his experience with different jobs - from apprentice to head chef - has "offered me a broad spectrum of skills and it is exciting to know that I will continue to learn and improve on anything I chose to pursue.
“I also take great pride in my kitchen hygiene, punctuality, temperament and open mind with anyone and anywhere I worked. Now I have discovered Vietnam I am looking forward to the different types of cuisine and people” added Pichon, who was born in Quimper, Brittany.
Previously he was executive sous chef at Sofitel Centara Grand Bangkok and executive chef at Central Samui Beach Resort, Samui as well as a spell as executive chef at Centara Grand at Central Plaza Bangkok.