#DineWithChef 2024 - Grand Hyatt Kuala Lumpur Executive Pastry Chef Holger Deh

Holger Deh, Executive Pastry Chef KL

Holger Deh, Executive Pastry Chef of Park Hyatt Kuala Lumpur

In this interview, Holger Deh, Executive Pastry Chef of Park Hyatt Kuala Lumpur, shares insights from over 30 years in the hospitality industry.

What do you do?

I am the Executive Pastry Chef of Park Hyatt Kuala Lumpur.

How did you get into the industry?

When I was 18, after an apprenticeship at a cake shop in Balingen, Germany, I decided to study economics. However, it wasn’t for me, as my heart belonged in the kitchen. After a second apprenticeship as a chef, I went on to work at Tristán, a two-Michelin-star restaurant in Mallorca, Spain. I am incredibly grateful for the learning and growth opportunities I’ve had working in some of the best hotels and resorts in the USA, Jordan, China, Macau, Hong Kong and now Malaysia.

Share with us a story from behind the scenes.

It’s challenging to select just one story from behind the scenes, as I’ve been working in this industry for around 30 years. However, this particular incident stands out as a good example.

During my time working in the Middle East, we were tasked with creating a wedding cake. The client requested a large cake, but the issue was that it did not fit through any of the doors leading into the ballroom. To overcome this obstacle, we had to manually carry the cake outside the hotel and through a different, taller entrance. As we were transporting the cake, a sudden gust of wind swept it away, destroying the work of several days in a matter of seconds. This was a heart-wrenching moment, as the German saying goes, “sweating blood and tears” while trying to salvage the cake.

Fortunately, with the help of the entire team, we were able to repair the cake and get it to the stage on time. However, it was a nerve-wracking experience, and it just goes to show that everything can be turned upside down in the blink of an eye. This incident serves as a reminder that even the most meticulous planning and preparation can be disrupted by unexpected challenges. It highlights the importance of adaptability, teamwork, and perseverance in the face of adversity, which are essential qualities in our industry.

What food memory from your childhood stands out?

When I was a boy, my family lived right across a bakery in a village near Stuttgart. I recall smelling the aroma of freshly baked bread every morning. My siblings and I used to spend every week with my grandmother baking bread. She baked bread in an old wood-fired oven and did everything by hand. That was how I discovered I wanted to start a career in pastry-making.

What’s the best/ worst part of your job?

The best part is definitely bringing joy to people with beautiful and delicious pastries and desserts crafted with creativity and precision. Together with my team, we experiment with flavours and textures and design beautiful creations. Each day is an opportunity to perfect our craft. The satisfaction of receiving compliments or seeing someone’s face light up when they taste our pastries is incredibly rewarding.

While I love what I do, there’s no denying that it can also be physically taxing. Being on my feet most of the day and the pressure of the job can definitely take a toll. Still, the rewards outweigh the challenges.

Holger Deh’s favourite food and beverage pairing?

A taste of a mango, passion fruit baba (a small, rich sponge cake) with a cup of Morrocan mint tea. Works perfectly together.

What’s one of the most outrageous things you’ve seen behind the scenes?

At a hotel I previously worked at, we faced a significant challenge when the property experienced a full-day power outage. With all of our kitchen equipment rendered unusable due to the lack of electricity, it made it very difficult to continue providing meals for all the hotel guests.

However, the culinary team had to get highly creative and resourceful. We had to adapt our cooking methods to work with only basic tools and appliances that did not require power. It was a great challenge, but we managed to still prepare and serve food for all the guests throughout the day.

It required a huge collaborative effort from the entire staff, but in the end, we were able to successfully cater to the hotel’s needs during that power outage, despite the significant limitations we faced in the kitchen. It was certainly a test of our abilities.

The perfect day off would be…

spending the day with my family, just relaxing and enjoying each other’s company!

A day in the life of Holger Deh is…

both demanding and rewarding. Oftentimes, my day requires extensive preparation, research and development, and precise execution. It also involves menu planning and leading the pre-opening team of chefs to ensure a smooth workflow.

What does Holger Deh do for fun?

I go out and find more local desserts to indulge in! I also like to frequent markets to find fresh ingredients to cook for my family. Yes, I don’t just bake; I also enjoy cooking.

What would you like guests to know about Park Hyatt Kuala Lumpur?

Park Hyatt Kuala Lumpur is a truly luxurious sanctuary in the sky, offering guests personalized service paired with uninterrupted views of the KL skyline. In the realm of Food & Beverage, beyond our unparalleled dining experiences and afternoon tea offerings, we will also feature a dedicated vegan section to cater to the growing demand for plant-based options.

How have you grown in your profession? What have you learned from your start in the industry until now?

Having had the opportunity to work in the USA, Europe and different parts of Asia, I worked towards consistently pushing the boundaries of pastry and dessert-making practices with innovative techniques and modern flavours. At every opportunity, I aim to create pastries that delight and inspire, while also fostering a sustainable and nurturing environment for the culinary arts. My experience holding significant roles in luxury hotels and resorts also allowed me to showcase my leadership skills while setting new standards for pastry excellence.

Staying open to new ideas while integrating various pastry-making techniques is crucial. I enjoy mentoring and sharing knowledge with my team of chefs, as it is essential for the growth of the culinary industry.

What’s something you’d like people to know about being an Executive Pastry Chef as a profession?

An Executive Pastry Chef wears many hats! We develop menus, experiment with flavours and techniques and plate beautiful desserts, chocolates and ice creams. We put in hard work creating baked goods daily. We are also managers, team-leaders, stocktakers – you name it!

What’s your view on the Food & Beverage scene in Kuala Lumpur?

Vibrant and satisfying! From Michelin-starred restaurants to hawker stalls, there’s something for every budget and tastebud. The vegan trend is on the rise, too, with eateries offering exciting plant-based options alongside vegetarian staples. Chefs and restaurateurs are constantly reimagining local classics and using new ingredients – culinary innovation at its best!

What practices do you currently implement or hope to implement to work towards social responsibility and sustainability in the future?

As my wife is a Sarawakian, I tend to use a lot of local ingredients. I particularly like Gula Apong in desserts which is abundantly available in Sarawak. There will also be a focus on sustainable sourcing and plant-based cuisines at Park Hyatt Kuala Lumpur which reduces the environmental impact.

What can guests look forward to in the upcoming months?

Definitely the opening of Park Hyatt Kuala Lumpur! We warmly welcome guests to stay in our beautifully-appointed suites and enjoy immersive culinary experiences at our signature restaurants!

Read more interviews like this one with Holger Deh about careers in the hospitality industry here, and stay updated with the latest gourmet and travel recommendations with The Yum List on Facebook here.

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