Honesty, truth on a plate

Profile | Marc Briol

Marc Briol started his career at the age of 17 with an apprenticeship at a hotel in Germany, but his experience in the kitchen started at 12, when he had to cook his own meals after school. The young chef with Belle-Vue, the European restaurant at the Grand Hyatt Shenzhen, believes a chef has to be honest and true to his food.

"If you look at the plate, it says exactly what I have done. You cannot cheat. If you try to take a shortcut, you will affect the taste," he says. "It is also what I appreciate in my job - direct communication with my customers."