"MyFoodArt"
And "My Spice Cooking"
Many leading hotels and top restaurants – and the diverse regions in which they are located – have had a decisive influence on the creation of my own food philosophy. My culinary career to date has been a mosaic of the many inspirations derived from my experiences as a chef in Europe, the Middle East, India and Asia. These experiences have inspired "MyFoodArt" spice cooking.
Today's remarkable range of culinary creations from around the world means that contemporary cuisine knows no frontiers. Particularly exciting dishes can be created by bringing together contrasting culinary cultures. For example, regional specialities combined with Indian and Mediterranean influences. The result is new and exciting taste experiences – and even taste explosions. And although ingredients and influences may change, one essential aspect remains, namely products of purity and freshness. The products must retain their authentic character and not be corrupted in any way.
In transforming "MyFoodArt" from concept to completion, the innovation and involvement of my team are of utmost importance. One small seed of inspiration can suddenly develop into an entirely new dish of distinction or an exciting spice composition. This is possible only when others are permitted access to the creative process. And when one's colleagues are committed to the same food philosophy. The results reflect our shared pride and passion. The guest is assured the ultimate taste experience.
Torsten Götz
Executive Chef
Victoria-Jungfrau Grand Hotel & Spa