For chef Jinu Abraham, becoming Executive Chef of New Zealand’s largest hotel has been a daunting but exciting role.
The Cordis Hotel on the outskirts of Auckland’s CBD has a long history of culinary excellence. From the acclaimed Eight Restaurant, to banquet celebrations, and more than 640 rooms and suites to cater for, the kitchen team have a large task ahead of them.
Since arriving late last year, Executive Chef Jinu Abraham has taken on the role with elegance and style, admitting that although it is a busy role, there is nothing quite like the Cordis.
Chef Abraham has been in the industry for over 30 years now, and has been an Executive Chef for about 15 of those years since 2009, such as at Hilton Double Tree, Karaka as latest, Fable Hotels, The Langlands Hotel, and Heritage Hotel on Hobson Street. His past experience has included leading the kitchen teams across New Zealand.
Over the past four months, Chef Abraham has begun an overhaul of the menus, exploring new ways to elevate them and offer guests something previously unseen.
“I love all parts of it equally, I love the banqueting and the big buffet that we do at Eight, and, of course, the à la carte that we do. So quite a few different styles, each of those units are pretty dear to me.”
One of Chef Abraham’s key focus’ has been to champion New Zealand products as much as possible, which he described as being front and centre. One main area of growth that he would like to see New Zealand products shine on the menu is through beef and lamb dishes.
Using simple flavours on the menu is something he believes in. He said that if you let an ingredient lead, then there is an opportunity to showcase authentic flavours. He used the example of buffalo mozzarella, which he said when topped with a good extra virgin olive oil and sea salt, then that is as simple as it can get.
“I think people want really honest, good food. And when they pay for it, they must have value for it, and the value is derived from flavour. People come for experiential dining, that's the constant kind of evolution.”
Chef Abraham believed this to be the next big trend to make its way on the menu, offering a true feel of New Zealand flavours.
For up-and-coming chefs, he said it was important to remain focused. In an industry like hospitality, developing a love and deep passion for the craft is paramount. He said that staying focused on their skills and being able to progress as a chef will take them places all over the world.
“You don’t have to begin your journey as a chef to become one. Titles are earned through discipline, resilience, and an uncompromising passion and focus for the craft.”
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