Whenever I choose to dine at a restaurant in any one of the Hilton’s worldwide properties, I am pretty sure I will be served with quality food and professional service. Despite the efforts of their devoted food and beverage professionals in creating unique character for each Hilton’s restaurant, hiring creative, enthusiastic chefs for all their dining outlets is one of the strategies that makes Hilton’s restaurants so successful.
Here in the competitive gourmet world of Bangkok, Chef Egidio Latorraca is hired as the Cluster Executive Sous Chef at Hilton Sukhumvit and Double Tree Hotel in Bangkok to ensure that the best dining experience and standard could be brought to all the foodies and fine-dining lovers in this city of smiles.
Talking to Chef Egidio in the open kitchen of Scalini at Hilton Sukhumvit was a wonderful experience. His immense enthusiasm in cuisine has made him what he is today. To Chef Egidio, bringing diners the authenticity of Italian flavours in his dishes is his priority. To make his dishes distinctive, he puts in his personal twist. I tried his menu for the wine dinner at Scalini in September, and I was impressed by his culinary skills.
Chef Egidio has traveled extensively before joining Hilton Sukhumvit, his discovery of diverse cultures stretching from Europe to South-east Asia over the past 15 years has given him abundant experience in cuisine creation. One of his accomplishments include winning the “Great Hotel Restaurants in the World Award” by the HOTELS magazine in 2010 when he was leading the culinary team of Angelina-Italian Restaurant at the Sofitel Legend Metropole Hanoi.
Chef Egidio enjoys his world in the kitchen with great devotion, and it is always this kind of love from a chef that could always bring the best food and taste to their diners.