banner no date 1VINCENT HIMSELF

VINCENT MENAGER, Global Corporate Chef for STK Restaurants and Me London Hotel, originates from the small village of St Cere, near Brive La  Gaillarde, in the Perigord region in the south west of France. After working for a period in South East Asia, and wanting to be a bit closer to his family in France, he arrived in London seven years ago. Here he talks about his background, his lifestyle and the healthy menu options he has created for guests and visitors to ME London:

V.M.: “When I first started out, I trained at a hotel school in the South West of France, then I moved to Paris where I worked with Frederic Anton at the Pre Catlan, then Alain Ducasse and Alain Dutournier before moving to New York. I stayed in NYC for six years and got my first Executive Chef position there before moving to Thailand where I worked on the opening of Sofitel Sukhumvit and was also a relief Chef for the region. I also worked in China and Australia before coming back to Europe. Since I have been in London, I have worked for Albert Roux in the Sofitel St James before opening ‘The Balcon’ then last year I worked for Rhubarb Food Design as Exec. Chef of the Event section… I joined Me London in February this year. I have now fallen in love with London, It’s a very special place in the world, and I no longer see myself leaving!”

V.M.: “I love the energy of the ME Hotel London; RADIO roof top bar is a great place with great views over London and has fantastic vibe due to the DJ and the new decor. STK restaurant on the ground floor is a unique restaurant that stands out very much due to the USDA Beef served, unique cocktails and of course the music played by a DJ most nights. The whole hotel is built around  lifestyle and the design…”

V.M.: “The inspiration for my menu comes from the seasonal ingredients available and also a number of chefs such as Jason Atherton, Alain Passard, Tom Kerridge and Heston Blumenthal. I also often go to try new restaurants, visit markets and I read a lot on the internet and in lifestyle magazines… For the health conscious guest,  I would recommend the Tandoori Salmon, the compressed Watermelon and the Quinoa and sweet potato salad served for lunch in RADIO and in STK restaurant I would suggest the Japanese beef tartare, the beetroot and egg with gribiche sauce or the stone bass fillet with peas and sea herbs… and I would also suggest a nice dry aged rib of beef for two  grilled and served with green beans, smoky shallots and sweet potato mash with sunflower seeds and feta crumbs!”


ABOVE: Cocktails served at RADIO rooftop bar; a selection of delicious salads from Vincent’s kitchen; salmon on a bed of peas dish…


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