Golden Tulip Accra appoints new French chef

In a bid to exploit international expertise in operations of the kitchen and also timely delivery of sumptuous and hygienic meals, leading hospitality facility Golden Tulip Accra has over the years engaged the services of world-acclaimed chefs.

Newly joining the league of expert chefs employed by the hotel over the years is Olivier Garrier, an experienced French chef who comes on board with vast knowledge in cuisine from Europe, Asia and Africa.

Olivier Garrier, the new Executive Chef, has over 22 years’ experience in the industry, and prior to his appointment worked at Akwa Palace Hotel in Cameroun.

Chef Garrier had his training at CAP BEP Hotel Catering in France from 1996-1998, where he earned a top promotion. He is very ambitious and enthusiastic, and in his career has had a stint with notable international hotels including Vendome Hotel, Meurice Hotel, Grillon Hotel and Saint Martin Hotel - all in France.

Speaking to the media, Chef Garrier indicated that the existence of rich Ghanaian culture has informed the assurance of a combination of local and international products to produce a full range of sumptuous Ghanaian and Continental dishes. “I am bringing my experience as a French Chef with the skills of producing cuisines of other nationals as well,” he noted.


Local Sunday Brunch
In a bid to provide International guests with indigenous dishes mostly found in the villages and to give locals as well as expatriates a feel of Ghana, local dishes are heavily introduced according to high hygienic and international standards. This has introduced a different dimension to Sunday Brunch, with the addition of local-dish varieties to the existing menu. Local cuisine such as Aprapransa, Agbeli Kakro, Tuo Zaafi, Abomu, boiled yam and plantain, Fufu, Banku, Kokonte, Omu tuo, Groundnut soup, Ebunebunu, Palm-nut soup, Gari-foto, Waakye, Red-red, Ewokple, Yakayaka, Aboloo, Tigernut pudding, one-man 1000, Adode, Ga and Fanti kenkey, are all found on the redefined Sunday Brunch buffet.

Chef Garrier described the already redefined Sunday Brunch of the Golden Tulip as a unique idea for promoting the rich culture of Ghanaians, and expressed resolve to maintain it and even introduce more varieties to drive the cause.

On his part, General Manager, Nicolas Froger, said the hotel has over the years developed a concept that is uniquely African. “There are lots of greens which give a garden-feel, relaxing atmosphere and tranquility, offering a place to chill and regenerate energy after stress.”
He further described Golden Tulip Accra as a hotel that has over the years invested in the training of human resources, top-class facilities and unique services that keep guests coming back for more.

He expressed optimism that engagement of the new French chef will serve as a boost to the already sumptuous cuisine offered by the hotel over the years.

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