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Chitchat With Landy Sun

 

Landy Sun

Chinese Master Chef of

Radisson Tianjin Hotel

 

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      鍦ㄦ湰鏈熷皝闈㈡晠浜嬫爮鐩腑锛屾垜浠皢涓庣編椋熷拰鐪熸寶鐩镐即锛屼竴鍚岃蛋杩戝ぉ娲ュぉ璇氫附绛犻厭搴椾腑椁愬帹甯堥暱瀛欑帀锛圠andy Sun锛夌殑绮捐嚧缇庨涓栫晫銆


      瀛欏厛鐢熶粠 1992 骞村紑濮嬫媴浠诲帹甯堬紝鑷充粖宸插湪鑷繁鐨勮亴涓氱敓娑害杩囦簡 25 涓勾澶淬傝亰璧蜂粬鎴愪负鍘ㄥ笀鐨勫垵琛凤紝瀛欏厛鐢熷紑蹇冨湴琛ㄧず杩欐槸浠栬嚜灏忎互鏉ョ殑鎰挎湜銆傜編鍛充匠鑲磋浠栨劅鍒板叴濂嬪ソ濂囷紝涓璺拷闅忔ⅵ鎯宠嚦浠婏紝寰堟鎱拌嚜宸变緷鐒跺湪鐑埍鐨勫伐浣滈亾璺笂缁х画鍓嶈銆傚瓩鍘ㄥ笀闀挎搮闀垮仛绮よ彍銆佸窛鑿滀互鍙婂ぉ娲ユ湰鍦熺編椋燂紝骞朵笖浠栬繕鎿呴暱缁撳悎涓タ鑿滆偞锛岀敋鑷冲彲浠鐢ㄨタ椁愰鏉愮児楗嚭涓鍛抽亾銆備粬璁や负鑷繁鐨勭児楗綔鍝佷笉浠呰灏濊捣鏉ュソ鍚冿紝鏇磋璁╀汉鐪嬩笂鍘昏寰椻滅鑹插彲椁愨濓紝涓閬撹彍缁欓【瀹㈢殑鏁翠綋鐨勭編鎰熸槸浠栬拷姹傜殑鏁堟灉銆
 
      浣滀负澶╂触澶╄瘹涓界瓲閰掑簵涓鍘ㄥ笀闀匡紝瀛欑帀瀵硅嚜宸辨墍澶勭殑鍥㈤槦绉拌禐鏈夊姞锛氣 澶╂触澶╄瘹涓界瓲閰掑簵鏈変竴涓紵澶х殑鍥㈤槦锛姣忎釜浜哄鏁翠綋鐨勪笉鍚屾柟闈㈣礋璐o紝鎴戠洃鐫h嚜宸辩殑鍘ㄥ笀鍥㈤槦锛岀‘淇濅负瀹汉浠彁渚涙渶濂界殑鏈嶅姟銆傗濆帹甯堥暱瀛欑帀鍦ㄥ悗鍘ㄩ儴闂ㄤ笉浠呴渶瑕佷綔鍑虹編鍛崇殑鏂欑悊锛岃繕闇瑕佺鐞嗗帹鎴垮苟鎺у埗鏉愭枡鍜岀児楗垚鏈紝淇濊瘉椋熷搧瀹夊叏鍗敓锛岀‘淇濆帹鎴跨殑涓鍒囧伐浣滈『鍒╄繍杞傛澶栵紝瀛欑帀瀵硅嚜宸辩殑鍥㈤槦鏈夌潃涓嶄竴鏍风殑鎰熷彈锛屼粬琛ㄧず锛岃繖閲屾湁鐫涓撲笟鐨勫悎浣滃洟闃燂紝澶у鍍忓浜轰竴鏍峰洟缁撳悎浣滐紝褰兼淇¤禆锛屼互鏇撮珮鐨勫伐浣滄晥鐜囷紝浣滃嚭缇庡懗鐨勮彍鑲达紝涓哄鎴锋彁渚涙渶楂樺搧璐ㄦ湇鍔°

      璋堝強鏈潵鐨勬効鏅紝瀛欏厛鐢熻浠栧笇鏈涜嚜宸辫兘鍒涢犲嚭绮剧編鍙堢畝绾︾殑鑿滆偞锛岃鑷繁鐨勯楗綔鍝佸湪瑙嗚涓篃鍛堢幇鍑洪潪鍑$殑缇庯紝骞跺皢浼犵粺涓紡鑿滆偞涓庣幇浠i鍛崇浉铻嶅悎锛屼綔鍑烘洿澶氭嫑鐗岃彍锛岃澶╂触澶╄瘹涓界瓲閰掑簵鎴愪负鑷垱鑿滆偞鐨勯瀵艰咃紝鎴愪负澶╂触鐨勬渶濂界殑楂樺搧璐ㄧ編椋熻仛闆嗗湴锛屼娇椤惧鍦ㄤ韩鐢ㄧ編椋熺殑鍚屾椂锛屼韩鍙楀埌绠绾﹁屼笉绠鍗曠殑浼橀泤浣撻獙銆
 
ra.jpgThis month we sat down with Landy Sun of the renowned Radisson Tianjin Hotel to catch a glimpse of his journey in the culinary world. 
 
Give us a brief introduction about yourself.
I started my journey in 1992 and I have been in this field for the last 25 years. I have served as the head chef of Chinese cuisine for InterContinental Hotels Group and Marriott International to name a few. I am adept at Cantonese cuisine, Sichuan cuisine, and Tianjin local cuisine. My specialty is in combining Chinese cuisine and Western cuisine. I take great pride in giving my guests nothing but the best. I can also cook Chinese cuisine using Western food materials and spices. 

What inspired you to start your journey into the culinary world?
I was interested in cooking since I was young.  Even as a young boy, all I can remember was that I wanted to become a Chef. No other career path entered my brain. How different combinations of ingredients give a dish its characteristic flavor and how different spices help to enhance the aroma and taste of the overall dish intrigued me as a child. I followed through with my dream and today I am thrilled with where I am. Doing something you love as an occupation is a wonderful feeling.
 
What are some of your greatest achievements in this long and successful journey? 
My greatest achievements I believe is my journey from where I started to where I am today 25 years later. I have worked my way up through the proverbial ladder and I am humbled by that experience. In my long journey in the culinary world I have gained a deeper understanding to hone my skills as a chef. I like to experiment and create new dishes while keeping true to my traditional Chinese cuisine roots.
 
As an executive chef what are the responsibilities that you have at Radisson? How do you manage your time?
I have a great team here at the Radisson. Each individual is responsible for the different aspects of the whole operation. I oversee my team and make sure what we serve our guests is the best of everything. I am very particular about giving my guests a quality dining experience. I have to manage the kitchen and control the cost of cooking along with the material. It鈥檚 my responsibility to have a keen understanding and experience in kitchen management. With many years under my belt with regards to experience in catering it鈥檚 my job to make sure the kitchen operates smoothly, I am good at developing new products according to various marketing needs and optimizing the products. I pay my highest attention to food sanitation and safety. I have an excellent team which is constantly improving by professionally communicating with our peers.
 
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Chinese cuisine is steeped in tradition, it comprises of recipes which have been perfected for years. What makes your signature style of cooking stand out?
I think with my experience in the industry I have been able to create a healthy balance between the traditional and modern. Presentation of dishes I feel is as important as the taste. When it comes to the western palate presentation plays a big part along with taste. 
 
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How do you maintain the balance with traditional food and modern culinary trends?
I like to give traditional Chinese cuisine a modern twist by mixing up the usual ways of presentation. I put a lot of emphasis on presentation along with taste so as to give the guests a unique experience. 
 
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0W3A7583.jpgWhat are some of the challenges you have faced when adapting to the ever changing landscape of fine dining?
The culinary world is one that is ever changing. Each day there is something new around the corner. As chefs we must always keep our minds open to learn new things to further widen our expertise. It鈥檚 important to stay ahead of the game and know the latest developments in the culinary world. Since my specialty is Chinese cuisine my aim is to make guests appreciate the delicate tastes and flavors of what China has to offer to the world. 
 
What are your thoughts on the ever growing interest in unique types of cuisine which is becoming popular especially throughout international social media platforms?  
Yes there is a growing interest especially in international social media platforms on unique food items. I believe it鈥檚 a great way to experiment and create artistic varieties of the usual dishes we eat. I also like to present my dishes in a unique style. I don鈥檛 always stick to Chinese style cuisine but I also like to make internationally renowned dishes along with traditional Chinese dishes for our guests. 

Do you think Tianjin has the potential to be a city synonymous with fine dining?
Tianjin has come quite far in terms of fine dining. I think we have a long way to go as well. There are many wonderful restaurants and hotel chains coming to Tianjin to invest which is a great sign.  Tianjin may not be the main hub but it certainly has the potential to be a destination for those who appreciate good food. 
 
As a seasoned executive chef you have an extensive amount of experience in the world of hospitality. What makes your culinary experience at Radisson stand out from other hotels in Tianjin? 
I have been working in many top class hotels during my career spanning 25 years, and what makes Radisson different is the dedicated team that works with me. At Radisson we work as a family and this makes the overall work environment highly effective and more productive. When you work as a single close knit team who work well together the results are much more efficient. 
 
0W3A7546.jpgWhat do you think are some of the qualities of a great chef? 
I think a chef should be creative, passionate and have an attention to detail. It is also important to be a team player. Some other important factors are practice, being able to multitask and a commitment to Quality. A chef should also be able to make quick decisions and handle criticism.  When you are a chef it鈥檚 very important that you always remain level headed.

Tell us about your team here at the Radisson.
My team here at the Radisson is exceptional. It comprises of people I trust and count on. We have a great team dynamic and work together as a single unit so as to create the best dishes of the highest quality for our customers.
 
What is your vision for the Radisson Tianjin Hotel in terms of the culinary and dining aspects? 
I want Radisson to be a leader of innovative dishes.  I also want to make Radisson the star of the culinary scene in Tianjin. We strive to offer our guests something unique and different. We strive to give our guests top quality dishes using the finest ingredients. At Radisson it鈥檚 all about simplicity and elegance.
 
What are your future goals, both personal and professional? 
My personal goals are to create simple dishes which ooze beauty. I like creating dishes which not only taste fantastic but also have a wonderful visual aesthetic appeal. I believe that the visual sensation is also an important part in the overall culinary experience. As for my professional goals I hope to create more signature dishes combining traditional Chinese cuisine with a modern twist. 
 
Here is a personal question, but what is your all-time favorite dish to make?
There is no one particular favorite, but I like to make recipes which incorporate molecular gastronomy. 
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What is your advice for those who want to one day follow in your footsteps?
Work ethic and attitude is everything. Don鈥檛 ever think you鈥檙e above learning from anyone. Team work is an essential part in being a great chef. The best cooks develop their own styles. The advice I would give to young people wanting to carve out a career as a Chef would be that it is important you have untold passion for food and be single minded about it.
 
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