FLOSS in the kitchens

General managers, food and beverage directors and executive chefs are taking up the clarion call of serving food that is fresh, local, organic, seasonal and sustainable. Pauline D. Loh tracks the trend.

Allen Stevano is in China for the first time, but the Indonesian executive chef of the Le Meridien in Xiamen is adapting like fish to water and finding his comfort zone in the kitchen garden. Like many of his counterparts working in international hotels all over China, Stevano is a keen advocate pushing for produce that is fresh and organic, seasonal and sustainable.

It is a movement gathering momentum in the hotels, who are among the largest commercial consumers for fresh produce from the markets.