Mattias Roock shares recipe for success

Anyone looking for an authentic Swiss or Italian dining experience in China could have had their prayers answered by Mattias Roock, an international chef who was gracious enough to share his gourmet skills, during a brief visit to Beijing's Kempinski Hotel, Nov 4 to Nov 13.

The 31-year-old Roock, who is the youngest master chef with the Kempinski Group, explained his visit by saying, "I introduced a really varied cuisine, ranging from Mediterranean dishes to Alpine tapas and hearty Swiss cuisine. One of my favorites is the halibut with asparagus, brought to life with citrusy Prosecco jelly, with an incredible basil panna cotta."

Roock, who is responsible for four restaurants and 70 employees of the group, added, "My culinary team ranges in age from 19 years to 36 and we all have the same goal - creating the best gastronomic experience possible."