From humble beginnings as a dishwasher at Chez Dominique in Finland, to chef de cuisine at two-Michelin-star Arbor in Hong Kong, Eric Räty has enjoyed a meteoric rise in his 16-year career.
His restaurant currently has its doors closed, due to a second lockdown in Hong Kong, but chef Eric Räty’s story is still an inspiration to anyone dreaming of making it big in the world of gastronomy. Räty started his journey as a dishwasher at Michelin-starred Chez Dominique in Finland and got bitten by the kitchen bug, which took him through the ranks and all the way to Hong Kong, where he is chef de cuisine at Arbor.
Arbor got its first Michelin star the year it opened and gained a second the next year. The food at Arbor is mainly Japanese-influenced, with a Nordic touch from Räty, some Hong Kong influence and French technique.
Staff shortages are hitting the hospitality sector hard, prompting some restaurants to look outside the industry to train those without restaurant experience for life in the kitchen. Andrew Friedman finds out more.
Behind restaurant won its first Michelin star after just 20 days of serving eat-in diners. We spoke to chef Andy Benyon about his extraordinary feat, and the fastest Michelin star in the east (London).