SIX HANDS DINNER @ Marina by DN

Franck Salati

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Born in Paris, the talented Chef Frank Salati is known for his traditional approach to French cooking, inspired by French savoir-faire and his home country’s culinary culture - the idyllic enjoyment of the best produce and freshest ingredients. As the Executive Chef at Unico by Mauro Colagreco, Franck expertly applies his creativity and sound culinary techniques to bring a complete multisensory experience to the discerning clientele, along with the finest of flavors.

出生於巴黎，Franck Salati主廚是一位才華洋溢並遵循於傳統法式烹調的廚師，受到法式的烹調訣竅與家鄉的餐飲文化所熏陶 – 就是那田園間盛產最棒且新鮮的食材。在Unico by Mauro Colagreco任職行政主廚，Franck運用他的創意與紮實的烹飪技巧，為挑剔的饕客們帶來多元感官的體驗與最細膩的菜餚風味。

From a young age, Franck was passionate about cooking; he often helped his grandma with her cooking, from slicing vegetables at first to helping with baking pastries later. Growing up in the countryside, he often used his sense of smell, and has fond memories of having a beautiful breakfast of fresh eggs, delicious bacon and his grandma’s homemade bread and jam every morning, set against a scenic countryside backdrop. When he was in university, Franck paid a visit to a friend who was working in a three Michelin-starred restaurant in Paris. It was the first time he had experienced being in a ‘real’ kitchen, one that ran with military precision and exceptional professionalism. Duly inspired by this interesting world full of new flavors and appealing aromas, Franck decided to then enroll in culinary school to embark on his culinary career.

Franck從小就對烹飪抱持著熱情；經常幫忙奶奶準備食物，從一開始的切菜到後來的烘焙甜點都沒問題。在農村長大的關係，他的嗅覺非常的靈敏，而最棒的回憶裡就是新鮮雞蛋、美味的培根和奶奶親手製作的麵包與果醬所組成的早餐，並且由最美麗的農村當作背景。到了大學時期，Franck拜訪了一位在巴黎一家米其林三星的餐廳裡工作的朋友。那是他第一次體驗到“真正”的廚房，是一個精確的軍事化和優秀的專業所運作的地方。由於這個有趣的世界所包含的新味道和誘人的香氣，Franck決定報名進入餐飲學校並開始了他廚藝的生涯。

With over twenty-six years of extensive luxury experience in France and Asia – including time with three Michelin-starred restaurants such as Château de Pray and Royal Champagne, and international five-star hotels such as Crowne Plaza – Franck has spent ten of those years being deeply involved in the Chinese F&B industry. Previously the Secretary General Asia of the Disciples of Auguste Escoffier International Chef Association – one of the most important international gastronomical associations in the world where he is now still a member – Franck worked closely with the China.

經歷過26年在法國與亞洲的豐富經驗，包括了米其林三星餐廳 Château de Pray 和 Royal Champagne，國際五星級酒店Crowne Plaza 的洗禮，Franck利用了10其中的10年時間來深入的了解中式的餐飲行業。曾經擔任Auguste Escoffier國際廚師協會亞洲區秘書長，是最重要的國際餐飲美食協會之一，至今他還是其中的成員，Franck實實在在的與中國有著密不可分的工作經歷。

William Mahi

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With 19 years of culinary experience under his belt William Mahi is the Chef de Cuisine of The Tasting Room.Mahi Native and grew up in the Basque country.He worked as an apprentice at a one Michelin star restaurant called La Table des Fréres Ibarboure, and just two years later, was named as `One of the Best Apprentice in France.

在19年的厨艺经验下，The Tasting Room餐厅的现任行政主厨,William Mahi。Mahi土生土长于西班牙巴斯克地区。他曾经以学徒的身份在米其林一星餐厅La Table des Fréres Ibarboure工作，仅仅在两年之后，他就获得‘法国最佳实习学徒之一’的荣誉。

At only 18 years old he has been called in Paris by the celebrity chef Michel Del Burgo 3stars Michelin Taill event and sent in a 3 Michelin Star restaurant at The Plaza Athenee Palace Hotel work with the famous Alain Ducasse and have been trained in the most famous restaurants starred from during the following 10 years.As Chef Mahi describes it ` I have been trained the hardest way and always have chosen the difficulties to evaluate myself as a soldier going on the field and see how could I get to the highest level a day.

仅仅十八岁他就被米其林三星明星厨师Michel Del Burgo纳入旗下，将他送到The Plaza Athenee Palace Hotel 的三星米其林餐厅跟随名厨Alain Ducasse 工作，并于接下来的10年当中，在最著名的一些米其林星级餐厅里面接受厨艺训练。主厨Mahi形容这几年的经历为‘ 我曾经接受最艰苦的训练， 不断选择最困难的方式提升自己的能力。就像一名士兵一样，努力的鞭策着自己在某一天能够达到巅峰。

Years have passed already and he has also worked as Chef de Cuisine in other parts of the globe, such as Beirut, Shanghai, Istanbul, and Athens.From 2013 to 2014, he was Chef de Cuisine at Spondi Restaurant 2 Michelin stars which were ranked in the list of San Pellegrino World’s 100 Best Restaurants in 2013.

多年过去了，现在的Mahi已经在全世界很多地区担当过行政主厨的职责， 像是黎巴嫩的贝鲁特,上海，伊斯坦布尔以及雅典等。从2013年到2014年， 他曾是米其林二星餐厅Spondi的行政主厨，而这间餐厅在2013年被选为圣佩莱格里诺世界上100个最佳餐厅的榜单里。

Today he is at City Of Dreams Manila called by Cedric Darthial the Executive Western Chef a native of Chef Mahi region and committed to the Basque culture which William is particularly attached to.

今天他被行政西餐主厨Cedric Darthial征召到了City Of Dreams Manila，这位行政主厨也来自和Mahi相同的城市，与William同样有着对巴斯克文化的承诺。