Chef Raphael Szurek

Chef De Cuisine of Silvester’s Restaurant, Sydney Harbour Marriott Hotel

悉尼港万豪酒店 – Silvester’s 餐厅厨师长

There are not many fine chefs in the market, yet there are a lot of good cooks. Raphael Szurek is unique in this sense as he does not see himself as only a chef, but also as an artist who loves to explore and create. Trained under the world-renowned Lyonnaise chef Paul Bocuse himself, Raphael has completed a Culinary Arts & Hospitality Management Degree and a Bachelor of Hospitality & Restaurant Management in France. This young chef has donned his apron in both 3 Michelin Stars Four Seasons Hotel George V and Le Grand Vefour and Fauchon before moving to Europe and Asia which includes China and Vietnam, where he was the chef for award winning French Grill restaurant at JW Marriott Hanoi. 

Today, Raphael is the Chef De Cuisine for Silvester’s Restaurant in Sydney Harbour Marriott Hotel at Circular Quay. He led this amazing restaurant to win the 1 Chef Hat by Australian Good Food Guide Awards In 2019. Not to mention winning the LUX Best Hotel Restaurant in Sydney 2018, Winner of TAA Awards for Excellence in 2018 under the category Brasserie/Cafe of the Year and was selected Top 50 Restaurants & Bars among the 2,800 restaurants under the umbrella of Marriott International. 

Although Raphael’s cooking style is rooted to his French culture, his 10 years spent in South East Asia, has allowed him to understand local and seasonal ingredients. He strongly believes in supporting responsible food suppliers and sourcing sustainable seafood. “Cooking is all about respecting the produce and not to overdo it. The food we put on the table for customers must taste good and original,” he said with confidence. This is why he finds Australia a dream place for chefs, as this country has a variety of high-quality raw materials. This is also one of the obvious reasons why Silvester’s cooking is so popular as it emphasises on being authentic. 

Besides creating, Raphael loves to capture the perfect moments of his creations. This is a chef that has a hand in the whole process. From the farm to the kitchen, from putting his creations on the table to capturing the shot with his camera. Raphael is definitely the Perfect Chef. 

一年余后再次遇上悉尼港环形码头万豪酒店 (Sydney Harbour Marriott Hotel at Circular Quay) Silvester’s 餐厅的法国籍厨师长Chef Raphael Szurek, 显然比上回见到的他更忙碌，周末也在工作。

这一年多来，Silvester’s餐厅在主厨Chef Raphael Szurek的领导下赢了不少奖项：Best Hotel Restaurant 2018 – Sydney-Australia (LUX), Brasserie/Cafe of the Year (TAA Awards for Excellence 2018)等。

2019年开端，Silvester’s 餐厅荣获澳洲 Chef Hat 奖项 (Australian Good Food Guide 2019)。同时 Silvester’s 餐厅也入选为 Marriott International 亚太地区的50家最佳餐厅之一。 Marriott International 在亚太地区一共有近 2800 家餐厅和酒吧，能进入此列实属不易。

Chef Raphael Szurek 是世界名厨 Chef Paul Bocuse 的学生，拥有烹饪艺术和酒店管理学位和酒店和餐饮管理学士学位。他曾在巴黎数家最优秀的米其林三星餐厅 Four Seasons Hotel George V、Le Grand Velour、Fauchon工作。从欧洲到亚洲 (中国、越南)，他也曾经是 JW Marriott Hanoi 获奖法式烧烤餐厅的厨师。

Chef Raphael Szurek虽然是法籍厨师，但在亚洲工作了十年，也常寻用东南亚当地食材入馔。但Chef Raphael Szurek 始终讲究食材的原汁原味，如何运用食材在一道菜中带出不同的口感很重要。Chef Raphael Szurek 特别喜欢澳洲道地优质食材，Silvester’s餐厅强调的就是餐饮料运用的材料都会是原产自澳大利亚当地最上等的食材。

Chef Raphael Szurek 特别喜欢 citrus 口味，Grima Brothers Farm Beets Davidson plum, desert lime 就是这一季其拿手的招牌沙拉，一盘不同颜色的果菜，新鲜嫩叶一些脆脆的口感，有酸有甜，很是开胃。

Glacial 51 Toothfish Tandoori yogurt, coriander & mint sauce 带有些东南亚的口味，但绝对不失鱼肉的鲜美。

Butternut Squash Gnocchi Miso, toasted sesame seeds是十分受欢迎的意大利式的主食，由 Chef Raphael Szurek 调配新一季的新口味，有着诱人的麻香味。

Milk chocolate & Peanut butter ganache, black current sorbet 是一道甜点，但看上去象是艺术品多一点点，是挑战口味的另类组合。

Chef Raphael Szurek 的厨艺风格强调食材质量、色彩、口感，好看又好吃。

English text by CHT, Chinese text & photography by Layzhoz Yeap