Tijn Bremmers has recently joined InterContinental Hong Kong as Executive Sous Chef. With 15 years of culinary experience across five-star hotels and Michelin-starred restaurants, he is eager to work with the hotel's Food & Beverage team to delight guests with creative dining concepts & menus.

In fact, reinventing concepts and creating imaginative menus were part of his main responsibilities at Mandarin Oriental Bangkok where he helmed its 12 outlets as Executive Sous Chef for two years. From gourmet canapés for exclusive events to luxurious buffet spreads for Thai New Year, Chef Tijn was in charge of ensuring top quality and aesthetics in all dining experiences.

Prior to Mandarin Oriental Bangkok, Chef Tijn was Senior Sous Chef at InterContinental Melbourne. As a nature lover, he enjoyed creating dishes with Australia's best local ingredients, such as Tasmanian Salmon, Blackmore Wagyu and even kangaroo. His menus were representative of Melbourne as a global melting pot and its people who enjoy pairing food with amazing local beers & wines.

Back in 2011, Chef Tijn worked in Hong Kong for Chef Richard Ekkebus at the renowned Amber restaurant at The Landmark Mandarin Oriental Hong Kong. During his three years there, he gained a wealth of experience in creating refined dishes using specialised techniques with the world's highest quality products. He also gained an appreciation for Hong Kong's eclectic mix of old & new and east & west.

What were his first memories of cooking in his native Netherlands?
As per Tijn, “My father actually really enjoys cooking at home and is also very good at it. Seeing him creating nice family dinners inspired me to become a chef.”

He began his career as a dishwasher at the 2-Michelin-starred Restaurant Beluga in the city of Maastricht when he was just a teenager. It was here that he found inspiration to pursue culinary arts and eventually become a professional chef.

Fifteen years later, he now calls Hong Kong home once again and is excited to rejoin  InterContinental Hotels. With his return to Hong Kong, what is he most looking forward to?  “There are a lot of things that I missed about Hong Kong: the busy city life, the dynamic culinary scene which is so diverse, and of course, my friends. This is also the city where I met my wife, so moving back here with her and our baby boy makes things even more special.”

Together with InterContinental Hong Kong Executive Chef Maxime Luvara and fellow Executive Sous Chef Calvin Choi, Chef Tijn is responsible for overseeing the hotel's vast culinary operations comprising Harbourside, Rech by Alain Ducasse, NOBU, THE STEAK HOUSE winebar + grill, Yan Toh Heen, the Lobby Lounge, Pool Terrace, in-room dining, and one of Hong Kong's largest hotel banquet operations.

What excites Tijn most as a chef? “Over the past five years I have overseen the culinary operations for many big events; and I love to express my true creativity when designing the special menus.  Since every event is different in size and theme, it's constantly exciting and challenging. I also love to incorporate the techniques, skills and passion I have learned throughout my career at fine dining restaurants into my dishes and to inspire my team.”

InterContinental Hong Kong, 18 Salisbury Road, Kowloon, Hong Kong

Restaurant Reservations:  Tel: (852) 2313 2323  E-mail: fb.hongkong@ihg.com
www.hongkong-ic.intercontinental.com

IMAGE LINK

Click here for Tijn's photo.

For further press information, please contact:
Carole L Klein, Executive Director of PR & Communications, InterContinental Hong Kong
Tel: (852) 2313-2335 / E-mail: carole.klein@ihg.com