Have you ever wondered who’s working on your fine dining experience when you’re eating out?
The Chefs are! At the Sofitel, Broadbeach, for example, a happy international team, lead by Head Chef William Magno, is working hard to be obliging to every guests requirement, no matter what the challenge.
Executive Chef Bill Magno has got outstanding credentials and has worked with Celebrity Chefs such as Russel Armstrong, Michael Moore at the Summit Restaurant Sydney. He has learned from the best and has gained invaluable experience working with David Greenhill as one of the opening team of Sydney’s first Pullman Hotels. Bills experience is reflected in the choice and quality menu offered to guests. In addition to the award-winning “Room81” with Sam Moore’s “spectacular dishes” and micro-seasonal menu, guests find a relaxed French inspired bistro style menu at “Bistro on3”.
I enjoyed a variety of light, fresh delectable dishes prepared by Bill Magno and Lilian Bourcet.
Lilian, a very talented French chef, was in charge of the recent “Chaîne des Rôtisseurs” food and wine tasting menu. Lilian’s career was encouraged by his Grandmother, who was famous for her foie gras in France. Lilian has never regretted his spur of the moment decision to leave France and to continue his career in Australia. He has big dreams for himself and his partner, a Sommelier. It seems, in this busy industry, a perfect match.
In support of the Head chefs there are the Sous chefs, Commis Chefs, the Cooks, Kitchen hands, the Restaurant managers and the waiters, all working for you.
The key person to make your dining experience complete is the Sommelier.
In charge of the wines at the Sofitel Broadbeach is Korean/Australian David Oh.
His knowledge and experience of wines is impressive. Again, like so many in this industry David has been inspired by his parents and grandparents to follow his calling as a Sommelier. David’s grandfather was a pioneer in producing Sake Liquors, rice fermenting paired with fruits. David at a young age was fascinated by the history of spirits and wines, their origin and variety and “the spirit of the grape”. When in the UK with his father, David decided to qualify, taking the “Torquay Master of Sommelier test”. To qualify as a Sommelier, you don’t just have to know about wines. You need to have years of experience and a sound knowledge of Service and Sales. Pairing food and wine is only a small part of the job. A Sommelier has to advise on vintage and characteristics of wines and be familiar with the wine regions of the world and the grape varieties. He or she has to know about fortified wines, their vinification, storage and handling, advice on brandies and liqueurs and their various methods of distillation and production. But it doesn’t stop there. Not everybody drinks wine, and therefore the knowledge of the beer making process and the characteristics of boutique beers is essential.
David is more involved with the guests than any other person serving as he has to “deduce” the guests wine preferences. But of course, that’s also where good salesmanship comes in. David told me that Sommeliers in France learn how to match the wine recommendation to the “customers personality and mood”. “Each wine should enhance the dining experience, ideally matching the food and the personality of the guest”, he said.
Of course, there are many dedicated people working behind the scene, giving their best to make your breakfast, lunch or your special night out an unforgettable experience. They all take pride to please, as they believe: – “One cannot think well, love well, and sleep well, if one has not dined well.” as Sam Moore, chef de cuisine “Room81”, Sofitel Broadbeach, quotes.