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InterContinental Hotels Group strengthen its Culinary Team

  • Published by Ozgur Tore

ihg adds 2 new chefs to its culinary panel

InterContinental Hotels Group (IHG) in September 2014 launched its Culinary Panel: a new initiative featuring five celebrated chefs who have been appointed IHG Culinary Ambassadors to develop a repertoire of unique signature dishes for guests dining in IHG’s hotels across the Asia, Middle East and Africa (AMEA) region. Today, IHG announced addition of two new star chefs to its growing IHG Culinary Panel.

The latest Culinary Ambassadors will introduce a range of signature dishes that IHG guests can enjoy. Chef Vikas Khanna’s restaurant, Junoon in New York City, has been awarded with a coveted Michelin star for four years in a row and serves a range of authentic and inventive fine dining Indian recipes. Chef Takagi Kazuo is famed for his two Michelin star restaurant in Osaka and will supply seasonal Kyo-style Japanese cuisine to the programme.

The seven IHG Culinary Ambassadors on the panel are all award-winning chefs and represent a diverse range of cuisines:

Indian by Vikas Khanna

Japanese by Takagi Kazuo

Italian by Theo Randall

Thai by Ian Kittichai

Chinese by Sam Leong

Modern Australian by Ross Lusted

Bakery and Pastry by Dean Brettschneider

Each Culinary Ambassador has created 20 recipes ranging from appetisers to main courses and desserts. Guests can enjoy a selection of these dishes in select restaurants at InterContinental, Crowne Plaza and Holiday Inn hotels and resorts in the region.

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