MLH welcomes European Chef Mats
Feeling uninspired where to dine at? Need some help in familiarizing
your taste buds with Nordic favourites? You’re in luck, Chef Mats a
native from Sweden will draw upon culinary traditions to delight and
surprise you at the resort by the sea..
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One of Mats delights |
Traditional Scandinavian cooking cannot be compared with the
sophistication of French or Italian cuisine. Scandinavian food is
usually simple and satisfying, and nowadays also healthy since locally
grown produce is the integral part of a dish.
Yet in the last few decades borrowed luxuries from other culinary
cultures have enriched their food culture with a host of exciting
dishes.
“And indeed the last decade Europeans have gained reputation and
indeed wins particularly the renowned Bocuse d’Or Competition dubbed as
the Olympic Games of Cooking hence it was justifiable why we needed a
European Chef in Sri Lanka,” General Manager Mount Lavinia Hotel Anura
Dewpaura said.
Elegance and refinement with delicate taste sensations indeed where
the dishes are lighter, more spicy and more complex is what you will be
in for at Mount Lavinia Hotel when Euro-Scandinavian Chef Mats will
create exciting innovative dishes with both colour and design however
totally inspired by the richness of centuries old Scandinavian culinary
traditions.
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Chef Mats |
Mats Petersson will take on a position that is critical in the soul
of a hotel and indeed will be the mastermind behind the magical ambiance
that will be created in the new age at Mount Lavinia Hotel.
Director Culinary Operations, Chef Mats has over 30 years of
experience in the best Restaurants and 5 star hotels in Scandinavia. He
worked for Operakallaren with famous chef late Werner Fogle. His work
also took him to the Sheraton Hotels and Grand hotel in Denmark, Sweden,
and Savoy and indeed the Berkeley hotels in UK.
He is a member of the Confrerie Saint -Etienne Alsace, Chaine de
Rotisseur and was head judge for the National Young Chef competition in
Sweden.
Reborn Scandinavian favourites like Gravlax with mustard sauce,
Nordic char prune (stuffed pork roast), and standing side-by-side with
favourites like pickled herring, Norwegian salmon and to bring out the
sweet tooth, favourites like Swedish pancakes to black pepper cheesecake
with blanched peppercorns and indeed the will be on the cards. |
