“My main objective is to support the team in achieving their goals”: Emilio Bellorin
Food trends are always in flux, shaped by cultural shifts, cutting-edge technology, and ever evolving tastes. The culture of organic food is increasingly becoming a central aspect of modern retail and lifestyle, reflecting broader trends in health and sustainability consumption.
TDM interviews Emilio Bellorin, Director of Food and Beverage, Bangkok Marriott Hotel Sukhumvit & Marriott Executive Apartment Bangkok, Sukhumvit Thonglor, on the perfect palate, food trends, and the varied F&B offerings of the hotel.
Travel Daily Media (TDM): Kindly tell us about the different restaurants Bangkok Marriott Hotel Sukhumvit & Marriott Executive Apartment Bangkok, Sukhumvit Thonglor. What are the different cuisines that you offer?
Emilio Bellorin (EB): Bangkok Marriott Hotel Sukhumvit and Marriott Executive Apartments Thonglor present an array of dining options, each delivering a unique gastronomic experience in the buzzling city of Bangkok. Here is an overview of the restaurants and the range of cuisines available at these locations
57th Street: is the hotel’s all-day dining restaurant, where you can experience Bangkok’s world-famous food culture. Our hotel restaurant boasts a delicious menu that is inspired by traditional Thai recipes.
The District Grill Room & Bar: Offers guests’ contemporary classic flavors of quality steaks, seafood and elevated distinctive Sunday brunch indulgence in the heart of Bangkok. This award-winning grill room combines comfort, exceptional service, and a twist on fine dining. Renowned for its premium cuts of beef, including tender steaks and expertly grilled meats.
The Lobby Lounge: located in the heart of the hotel, is designed for both work and leisure. Drop in for a quick business meeting or enjoy small scrumptious international bites while you check your email. A stylish spot for afternoon tea or light meals a relaxed atmosphere with a selection of sandwiches, pastries, and beverages.
Chocolate Cake Company (CCco.) is distinguished for its delectable array of treats that tantalize taste buds. From rich chocolate cakes to delicate pastries, each creation is lovingly handcrafted by our team of skilled pastry chefs, ensuring that every bite is a delightful experience
Azure Pool Lounge & Bar an oasis in Sukhumvit, serves a variety of refreshing drinks and cocktails by a rooftop pool. Savor a wide range of meals including appetizers, salads and pizzas from a scenic outlook overlooking Sukhumvit district.
Octave Rooftop Lounge & Bar offers guests a unique and elevated rooftop dining, bar and entertainment experience, bringing together exquisite Asian fusion cuisine, breathtaking 360 degrees views, and an electrifying and vibrant ambiance.
TDM: What are the food trends you are seeing globally currently?
EB: Food trends are always in flux, shaped by cultural shifts, cutting-edge technology, and ever evolving tastes. Some of the hottest global food trends making a buzz:
- Plant-based and alternative proteins sector are a growing demand for plant-based alternatives to meat and dairy as an emerging new market drives to a sustainable eco system.
- Health & wellness and ethical sourcing sector: increasingly seeking products and raw ingredients with transparent lists and minimal additives and source origin supporting local farmers and producers.
TDM: Are you influenced by these trends?
EB: Of course, its all about being oneself relevant and trendy, by ensuring that no ‘experience’ is left behind.
How would you assess the culture of organic food market that is getting reflected in retail stores and is said to be the lifestyle need of today?
EB: The culture of organic food is increasingly becoming a central aspect of modern retail and lifestyle, reflecting broader trends in health, sustainability consumption. This culture is being reflected in retail stores and how it’s influencing food culture overall by-
Growing Availability: Organic products are now more widely available across various retail channels, from dedicated organic stores to mainstream supermarkets, ensuring all year supply.
Premium Positioning: Positioned as premium products due to their higher production costs, this is reflected in their price point, which is generally higher than non-organic counterparts.
TDM: How is that changing the food culture overall?
EB: In summary, the culture is deeply impacting both retail practices and foodies alike. By reflecting a growing focus on health, sustainability, and ethical consumption, driving significant changes in how food is traced from production, to being marketed, and consumed. As the trend continues to expand its footprint and gaining traction in new emerging markets it is likely to shape food trends and consumer needs for the foreseeable future, hence setting a wheel of never-ending possibilities when reintroducing our food and beverage offerings.
TDM: What do you do to keep your team motivated, creative and maintain a positive workplace culture in a high-pressure kitchen environment?
EB: I can describe myself as an energetic and result driven individual, who works well under pressure while maintaining a calm and quality focused mind. I enjoy leading a team and helping colleagues achieve their aspirations by supporting them and developing to their highest potential.
My main objective is to support the team in achieving their goals by means of improving overall results. Training and showing the way forward for lead team members to become our next generation of successful hoteliers. With a strong commitment to excellence, as a team, working together in tackling challenges and seizing opportunities in our dynamic and innovative environment.By making extraordinary things happen while enjoying every moment … while having fun 😊
TDM: What according to you is the perfect palate?
EB: The “perfect palate” is all about finding the right balance of flavors that taste great to you. It means mixing and being adventurous enough to different tastes—sweet, salty, sour, bitter, and savory—so that everything comes together in a way that’s delicious and enjoyable. It’s about creating a spectacular imprint in you that really hits the spot, while creating fond lasting memories.
TDM: Do make us aware of the top ten superfoods that should be part of a nutritious meal.
EB: Superfoods into your meals can boost both nutrition and flavor, enriching your dining experience. Here are my top ten superfoods that are particularly beneficial and accessible throughout the year:
- Mango: Perfect for smoothies, salads, and desserts.
- Papaya: Aids digestion; great in light salads or enjoyed fresh.
- Kale: High in fiber and calcium; versatile in salads, soups, or as a side dish.
- Thai Basil: Adds a unique flavor to Thai stir-fries, curries, and soups.
- Chili Peppers: Spice up curries and sauces with a kick of heat.
- Sweet Potatoes: Delicious roasted, added to soups, or used in stews.
- Spinach: Ideal for salads, soups, or blended into smoothies.
- Seaweed: Perfect in salads, soups, or as a sushi wrapper.
- Turmeric: Adds depth to curries, rice dishes, or serves as a seasoning.
- Avocado: Great for salads, as a spread, or blended into smoothies.
Incorporating these into your diet can enhance overall nutrition and complement the vibrant, diverse flavours of Thai cuisine. They contribute to a balanced diet, support your health, and elevate the culinary experience with fresh, local ingredients.
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