Chef Gregor Streun is Executive Sous Chef at Grand Hyatt Singapore, where he is overseeing the hotel’s event kitchens to serve gala dinners, conferences, offsite catering and weddings.
A master of European provincial cuisine, Chef Gregor credits his home as his primary source of inspiration as a chef. Born and raised in the whimsical Franconia region in Bavaria, Germany, Chef Gregor’s dishes are based on the wholesome countryside meals he had as a child.
“Even with relatively humble ingredients like a secondary cut meat, you can still create a delicious clay pot dish or a wonderful stew. Just add a touch of premium product like truffle oil and organic greens and you have an upgraded yet simple dish,” he explains.
Gregor has worked in the kitchens of premier restaurants and luxury hotels in Europe, including the three Michelin-starred Victor’s Gourmet Restaurant Schloss Berg, and more recently at Park Hyatt Shanghai in 2012, and Executive Sous Chef at Andaz Tokyo in 2014.
In line with Hyatt’s philosophy of “Food. Thoughtfully Sourced. Carefully Served.” Chef Gregor main focus at Grand Hyatt Singapore is to further enhance the hotel’s approach to serving food options that are sustainable, responsibly farmed and promote health and wellness while maintaining wholesome and healthy provincial recipes that will remind diners of home.
Restaurant: Grand Hyatt Singapore