Park Hyatt Saigon Welcomes Two New Culinary Additions

Park Hyatt Saigon is pleased to announce the appointment of Soren Lascelles, the new Chef de Cuisine in Square One, and Bertrand Sommereux, the new Pastry Chef to oversee the Pastry Kitchen.

Soren Lascelles, Square One Chef Soren started his culinary career in 1997 and has worked in Michelin-starred restaurants in Sydney and London. An Australian native, Soren was the 2010 winner of the Electrolux Appetite for Excellence Young Chef Award. Classically French-trained, Soren’s style of cooking is very global, encompassing many different flavors and techniques from Europe. In his new role at Square One, Soren will add his own culinary flair to the menu and continue to create gastronomic experiences to please every palate.

Square One Dish

Bertrand Sommereux, Pastry Chef From Lyon, France, Bertrand Sommereux has been appointed the new Pastry Chef, in charge of the entire Patisserie department at Park Hyatt Saigon.

With nearly 35 years of experienced in pastry, Bertrand has worked for restaurants and hotels located in France, UK, and Qatar. He has extensive training in chocolate showpieces and novelty cakes, and is now excited to discover the extraordinary flavors of the exotic fruits from Vietnam to showcase the sweeter side of cooking. Bertrand plans to keep traditional favorites at the hotel, but add a contemporary twist to the dessert menus. Two examples are shown below …

Sicilian Cannolli DessertChocolate Mud Cake
Sicilian Cannolli DessertChocolate Mud Cakef