Even after almost three decades, cooking remains a challenging art form for executive chef Murray Paterson that offers never-ending opportunities to experiment and improve on old recipes and create new ones to keep up with modern trends and tastes.
"Cooking is an art, but you still have to follow trends and know what people want," said the executive chef of Novotel Suvarnabhumi Airport Hotel.
With 28 years of culinary experience, the Australian chef has worked with many leading hotels. He was with the Accor chain for 18 years, first in Australia and later in Asia. After Shanghai and South Korea, he was later promoted to executive chef at the Novotel Orchid Hotel in Singapore. He held the position of executive chef for Sofitel Palm Resort Johor Bahru Malaysia, Sofitel Central Hua Hin Resort Thailand, Sofitel Ambassador Seoul, South Korea and Sofitel Krabi Phokeethra Resort Golf and Spa in Thailand before recently joining Novotel Suvarnabhumi Airport Hotel.
Here are two of his favourite recipes:
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