The FINANCIAL — Radisson Blu Batumi Hotel has a new Chef – Hans-Rudi Wenger.
The FINANCIAL — Radisson Blu Batumi Hotel has a new Chef – Hans-Rudi Wenger. He says that being a chef requires many qualities, these are: being focused on the present, aware of external issues, product-oriented, creative, well-organized, hard-working, having knowledge of applicable laws and following them, with an economical way of thinking, and the ability to motivate and develop one’s workplace and employees.
Along the stunning coast of the Black Sea, Radisson Blu Hotel, Batumi is situated in the beautiful city of Batumi. The destination is ideal for those wanting to relax or energize using the hotel's outdoor and indoor pool, health club and Anne Semonin spa.
In contrast, local attractions, Batumi Seaside Park (Boulevard), Tennis Court, old city and the beach are within walking distance for those wishing to explore the allure of Georgian culture. Radisson Blu Hotel, Batumi is the perfect contemporary venue for business groups, families, honeymooners and individual travelers wishing to capture the splendor of Batumi.
In his last Interview with The FINANCIAL, Torbjörn Bodin, the General Manager of the Batumi Hotel said that the Radisson brand is getting better known in Georgia as time passes.
As he stated Radisson Brand brand is very strong and it is getting stronger on the market. The Hotel was opened not long ago. It’s very beautiful, well equipped and leaves nothing to be desired in a seaside hotel. “We take care of all our guests’ needs. The Hotel has very attractive facilities,” Mr. Bodins said.
Radisson Batumi has nice guest rooms, comfortable conference facilities, plus great bars and restaurants in the hotel. Clouds Bar & Restaurant along with Medea Restaurant are quite popular among the guests. Radisson Batumi serves customers a combination of dishes of local Georgian as well as international cuisines.
New Chef of Radisson Batumi Hotel has visited Georgia recently so Georgian culture and kitchen isn't much familiar to him yet.
Mr. Wenger was educated at the Lindenhof Hospital and Hotel & Restaurant School Lorraine in Bern, Switzerland. His experience also includes working at the Restaurant Djurgårdsbrunn Wärdshus & Restaurant Maxim, Strand Hotel in Sundsvall, Restaurant Riche, Kajplats 9, the Radisson SAS Royal Viking in Stockholm and the Palaise Hotel in Vienne.
“Before I started working as a hotel chef I worked in some of the world’s most famous restaurants where I had many loyal clients who would visit the restaurant specially to taste the dishes I had prepared. Amongst these I worked at Restaurant Riche in Stockholm, Kajplats 9 and also Grant Hotel in Stockholm,” Wenger said.
“I would describe my style of cooking as modern with classic cuisine as a foundation. I wanted to learn other peoples’ and countries’ food cultures, and provide experience in Food & Beverage Consumption, all of which made me decide to become a chef,” Wenger said.
“My favourite cuisine is French. I like classic French cuisine because of its many years of culinary refinement, and since I even like the traditional home cooking. That said, however, I have many favourite dishes from different countries which I produce with great pleasure,” Wenger said.
As Mr. Wenger stated, he likes to work in countries with interested staff and high ambitions. According to Mr. Wenger, he needs some time to taste Georgian cuisine and the different national dishes, then he will define which of those dishes are his favourites.
“Each season is interesting in regards to cooking. It’s Autumn now. I love Autumn with its wild game, fresh berries, forest mushrooms and fresh fish. I myself hunt and fish in my spare time in Sweden. Autumn will soon be coming to an end. Christmas and the New Year are coming. For Christmas we will serve a Swedish Christmas table buffet, with main ingredients consisting of different kinds of herring, Swedish Christmas ham, Revenspaell, Jansson Temptation, Meatballs, Rice a la Malta, gingerbread and Gloegg of course,” Wenger said.
“New Year’s Eve is mostly a three course meal; Starter: Lobster; Main Course: Fillet of Beef Wellington; Dessert: Rum-Marinated Strawberries with Vanilla Ice Cream (homemade of course),” Mr Wenger told The FINANCIAL.