Hyatt Regency Hong Kong, Tsim Sha Tsui has announced the appointment of Marco Mehr as the new executive sous chef of Hugo’s, an authentic European fine-dining restaurant serving traditional Western cuisine and featuring table-side cooking.

Chef Marco started his culinary career in 2003 and has refined his skills and imagination in various five-star hotels and restaurants in Switzerland, Dubai, Singapore, Myanmar, and Thailand. He was named silver medalist in the cooking discipline of the 39th World Skills Competition in 2007 and was the winner of the 2012 Swiss Culinary Cup. Prior to joining Hyatt Regency Hong Kong, chef Marco was with Grand Hyatt Seoul as chef de cuisine at Paris Grill since 2013. His culinary philosophy and inspirations have come from the various global locations he has worked and always sourcing the freshest seasonal produce.

Having grown up in Obwalden, Switzerland, chef Marco’s first presentation in Hugo’s will fittingly feature European game delicacies. Diners are invited to savour a range of gamey flavours from the appetizing herb marinated wild deer carpaccio with shaved parmesan, apple raisin chutney, and walnut vinaigrette, a perfect introduction to the delights of game with a refreshing dressing. Alternatively, sample one of the most popular soups during the European game season – chestnut velouté with truffle cream cheese tortellini and aged Madeira – a must-try for its earthy flavours and smooth texture.

For mains, the chef offers slow-braised roe deer stew with spätzle, glazed apple, cranberry, cepe and ventrèche bacon, a traditional dish from his hometown. This exclusive meat is prepared with autumn herbs and red wine and the slow-braise uplifts the aroma. Diners who fancy richer flavours may opt for coffee-rubbed Scottish venison loin with herb and bread dumpling, savoy cabbage, pumpkin, and natural venison jus. The venison loin is covered with caramel, crushed almonds, and coffee beans to give a crispy texture and bittersweet taste. The seared wild roe deer medallions with curd pizokel, brussel sprouts, braised red cabbage, chestnut and orange scented game jus is best enjoyed when prepared medium to medium well. www.hongkong.tsimshatsui.hyatt.com