BEHIND THE STOVE I SINGAPORE
An Innovative Take on Tradition Raffles Singapore’s executive chef Pierre Burgade explains how he maintains the legacy and reputation of the iconic property while introducing his trademark culinary innovations Photography courtesy Raffles Singapore
FT(Foodtalk): Can you tell us something about your upbringing in southwest France and what attracted you to food and cooking? PB(Pierre Burgade): I grew up in Bordeaux, a French region of course famous for its wines. Being exposed to the buzz of the food and wine scene there, I was intrigued and inspired to enter the culinary trade as a chef. FT: Having worked in the US, Australia and extensively across Asia, can you explain where has most shaped your culinary style? PB: Through my work experience across different countries I have discovered new produce, flavours and cooking techniques. For example, I learned about the delight of raw tuna while working in Hawaii and cooked with seafood like marron [the largest freshwater crayfish] in Australia. In Asia I was exposed to herbs such as lemongrass and galangal and Indian spices. This has enriched my culinary style, enabling me to effectively lead the different kitchen teams at Raffles Singapore.
foodtalk ISSUE 51
新加坡萊佛士酒店的行政總廚 Pierre Burgade 講述 自己如何在努力保留這座歷史性建築物的特色與尊貴 地位之餘，為顧客帶來一道又一道的創意招牌菜式 FT(Foodtalk): 你能否與讀者們分享有關你在法國西南部的一些 成長故事以及是什麼驅使你對食物和烹飪產生濃厚興趣的？ PB(Pierre Burgade): 我在法國的波爾多長大。眾所周知，該 區一直以來都以葡萄酒而聞名於世。因此，我可謂自小就在林林 總總的美食和佳釀的薰陶中長大。在好奇心的驅使下，我對烹飪 產生了興趣，並立志要成為一位出色的廚師。 FT: 你曾在美國、澳洲和亞洲各地工作過。可否說說哪裡對你的 烹飪風格影響至深？ PB: 透過在不同國家工作所汲取的經驗，我發現了新的食材、味 道和烹飪技巧。例如，我在夏威夷工作時有幸品嚐了生吞拿魚的
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