Name: Sean Cummings
History: Sean started his career as an apprentice chef in
Sean then travelled to the
After his two and a half year stint in
Further International exposure followed in
2005 with Sean’s appointment as Executive Chef at Hyatt Regency Auckland in
How would you define your style? Is there really anything new in food? In reality no, but rediscovery and redefinition is the fuel that really drives my culinary passion. Seasonality should be the guiding rule in a professional kitchen.
Fresh, simple food doesn’t mean quick food or even easy food, though it can be both. It’s about finding balance and rhythm by allowing food to taste of itself. It is being strong enough not to embrace the pursuit of change for its own sake, but to search for new elements giving freshness to dishes that have grown tired from popular abuse. Be brave and ruthlessly cut away baggage to get to the essence of a dish.
Be able to look at
the way classic dishes are redefined as time and tastes evolve while altered
perceptions, redefinition and rediscovery keep your passion for good food
is your feature flavour these days? No one particular flavour – but DEPTH of flavour as a whole, whatever
the dish may be.
Obsessive compulsive about? Technique driven cuisine – a dying art.
Your greatest culinary
inspirations/influences: Pierre Koffmann and Thomas
do you love about this business? The people and their passion.
ingredient you can’t live without? Butter.
Most ‘eyebrow raising’ menu item? Deconstructed Bluefin Tuna Nicoise.