Page 52 - Iconic Restaurateurs - The Entrepreneur Mag Ed. 3

Newsroom Round Up

When did you first realize you had a passion for seeing their passion in action along with the heightened levels of
culinary arts? their performance as time progresses is the greatest satisfaction
My grandfather had a small restaurant in our village back in that I can have as an executive chef.
Germany. It was the best in the area as he would often cook up
a variety of meat dishes. My whole family including my mother What challenges do you face working in the kitchen
and father were involved in its operations. So, as I spent a lot of environment?
time there, I got interested in cooking. Eventually, I decided that I When I first ventured into this field in a professional level, I was told
would like to take over the restaurant, but I felt that I needed some that I would have to sacrifice my weekends. While my friends were
experience first. Following the completion of my apprenticeship, out partying, I was working my way up the ranks. One may think
Ralf Vogt What are some of your signature ingredients and the food that is prepared. So I would say that the biggest challenge
I wanted to work in bigger hotels around the world. With that,
that as an executive chef you would have more off days, but this is
the dream of taking over the restaurant was gone but my career
not the case. I have to be around especially when the hotel hosts
definitely flourished.
large events, after all I am responsible for the perfect execution of
is that this is a very hands on job with long hours.
why?
What sets chefs of Sri Lankan origin apart from the
As I have worked a lot in Asia, I have a liking towards Asian flavors.
rest?
However, I must say that garlic and onions are fundamental to
They strive to make everything in house as they are passionate
cooking. Without them, I don’t think that one can do any cooking
regardless of the type of cuisine.
and eager to learn more and sharpen their skills. In this profession,
countries, chefs in Sri Lanka really respect you for your knowledge.
You can also have so much fun with them; from cracking a joke at
As I lead a large kitchen brigade, I spend a lot of time mentoring
Director of Operations Food and Beverage, Tell us about the most pleasurable aspect of your job knowledge sharing is very important and compared to other
morning briefings and attempting to speak the Sinhalese language,
young chefs. Seeing them progress as they work their way up
working with them is a joy. However, when it comes to work, they
Mount Lavinia Hotel through the different kitchens while gaining new skills is something work extremely hard and I guess that is the beauty of Sri Lanka!
that puts a smile on my face. When I work with these young chefs,
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