From Savoy to the Ritz

AWARD-WINNING Holger Jackisch has been named as the new Executive Chef at the beachfront, 245-room Ritz-Carlton Bahrain Hotel & Spa, overseeing a team of 101 skilled chefs.

The former Executive Chef at Dubai’s Al Qasr-Madinat Jumeirah from 2004 to 2007, Chef Holger brings with him culinary skills which have been crafted since the age of 16 when he first started his apprenticeship in Hotel Stift in Germany.
During his culinary journey, Chef Holger has worked in five different countries with hotels and brands such as Steigenberger Hotels, Sheraton, Hilton, Marriott International and Savoy London along many others.
He told GulfWeekly: “One of the first things I will be introducing here will be a brunch menu. While in Dubai we won the ‘Best Brunch’ in town.
“Another major addition will be the afternoon tea buffet. We are working on it and hope to get it started as early as possible.”
While working at the Savoy in London, Chef Holger introduced an afternoon tea buffet that served fresh sandwiches, pastries and tea.
“I overheard a conversation between two elderly women who were each talking about getting their granddaughters to the Savoy to try out the afternoon tea. They mentioned it as being an experience of a lifetime. 
“I don’t make any compromises on standards. I always work at making the best food of the best quality at the best prices.
“I have a couple of ideas for all the restaurants here as well, from the steak house, the Indian restaurant, the Italian restaurant, as well as major changes in the banqueting area.
“I am looking forward to improving the quality.
“To get the right standards, you need to have the right products and I am going to get them from anywhere and everywhere I can.
“I definitely want to be the best and I will strive for excellence.”
The most important ingredients in a kitchen, according to Chef Holger, are onions, garlic and herbs.
“If you don’t have these you cannot cook. You have to flavour your food well else it will be extremely bland and tasteless,” he said.
Chef Holger has fond memories of his time in London where he cooked for the Queen, government ministers and other dignitaries.
He worked with his mentor and inspiration, Chef Anton Edelmann, who was the head chef of the Savoy at that time and assisted him with his latest book The Savoy Cookbook.
“Chef Anton was my boss and I was his second. He has shaped and molded me into what I am today. He is a tough person but a great guy. I wish to use this knowledge effectively here in Bahrain.” 
Chef Holger is also the proud winner of many awards such as the 2006 Culinary Gold Award at the Hotelympia in London for his live cooking demonstrations and Gold Award for Best in Class at the FHA Culinary Challenge in Singapore.
A native of Germany, Chef Holger holds a degree as a Master Chef from the State Vocational College Centre for Hotel and Hospitality Training in Villingen-Schwenningen, Germany. He also enjoys cooking for his wife and two daughters.
Chef Holger shares one of his favourite recipes – Tomato Tarts with Glazed Goat’s Cheese and Radish Salad – with GulfWeekly readers

By Shilpa Chandran