My Interview With W Shanghai The Bund Assistant Director Of Culinary

W Shanghai – The Bund

The other day I mentioned to Jerry J. John, Area General Manager of W Shanghai – The Bund if he liked the idea of interviewing his chefs, as many readers would love to read more about W, more about the chefs. Jerry quickly recommended his Assistant Director of Culinary, Maxime Renaud who oversees the hotel’s signature restaurant The Kitchen Table for it. And here comes the interview.

1. What do you do at the W Shanghai – The Bund?

I’m the Assistant Director of Culinary.

2. Tell us about your journey, how did it all start?

I started at the age of 16 while attending culinary school. After graduation, I worked in different countries, including France, Monaco, Canada, Saudi Arabia, and now China. I’ve always been passionate about cooking and making people happy. French cooking culture is really deep into our cultural heritage.

3. Describe the training that you have and how it relates to this position.

I studied for 5 years in a culinary school in France at teenage. I’ve climbed every ladder into the kitchen until where I am now. It requires a lot of patience and dedication, and most importantly about love and what we are doing. It is a long process; we learn new things about our work every day. There is no routine in our work; every day new skills and knowledge are learned.

4. How might you describe the role of an assistant director of culinary?

It can be described as a pivotal position within a culinary team, responsible for supporting the Director of Culinary in various operational and managerial tasks. I play a crucial role in maintaining the quality and efficiency of culinary operations, ensuring that guests receive exceptional dining experiences while supporting the overall goals of the department.

5. Please walk us through a typical day at work. How do you prioritize your tasks?

So I start the day checking emails to know the previous day’s financial performance of our operations, and other important information about the hotel. After that, I do morning breakfast operation where I will engage with guests and assist the team. And after that, I join morning briefing with the leadership team.

Then I’ll walk through the kitchen and storage areas to check inventory levels. I also need to spend time on menu development and training kitchen staff.

During service hours I oversee food quality and preparation. I interact with guests to gather feedback and ensure satisfaction.

I need to carry out administrative tasks and meet with management to discuss marketing strategies.

Evenings I take care of dinner service to ensure everything is running okay.

6. What’s the most important aspect of being a good assistant director?

I would say effective communication. While culinary skills and operational knowledge are essential, effective communication is the cornerstone to enhance the overall culinary experience.

7. Describe something that’s surprised you about working in your role.

It is the extent of creativity and adaptability can play a role in daily operations. While the culinary field is often viewed as strictly about cooking and menu design, the reality is that much of the job involves quick thinking and innovative problem-solving.

8. When you hire new staff, what do you look for in them?

I look for their culinary skills and good work ethics. Being is good team player is also important.

9. How might you describe your management style?

I am a collaborative and supportive assistant director, with a strong emphasis on fostering a positive and productive kitchen environment.

10. What are your biggest strengths?

It will be my culinary expertise, team building experience, effective communication skills, and passion for innovating new things.

11. How do you handle conflict in the kitchen?

Stay calm and composed, acknowledge concerns and facilitate open communication for the people involved.

12. What’s your favourite part of being an assistant director of culinary

It is the opportunity of blending creativity, teamwork, and guest interaction together. It allows me to contribute to something bigger at work while continuously evolving in my culinary career.

13. How do you stay up with the culinary trend?

I read industry news, follow social media that are relevant, attend guest chef events, and experiment new recipes, and interact with peers.

14. What’s your favourite ingredient to work with?

Butter.

15. What’s your approach to sourcing locally-grown ingredients?

My approach to sourcing locally-grown ingredients is rooted in building relationships, prioritizing quality, and celebrating the seasons. This not only enhances our culinary offerings but also supports the local community and promotes sustainability in our kitchen.

16. What foods do you like to pair together and why?

I like to use acidity and richness, for example, lemon with fatty fish or vinegar-based dressings on creamy salads, or sauce with cream base and vinegar. Why, because acidic ingredients cut through the richness, refreshing the palate and enhancing the overall flavor profile of the dish.

17. How does your winter menu differ from your spring menu?

Winter menu I focus on hearty root vegetables (like carrots, potatoes, and turnips), winter greens (such as kale and Brussels sprouts), and rich proteins (like braised meats and hearty stews).

Spring menu I emphasize fresh produce like asparagus, peas, radishes, and herbs (mint and basil), along with lighter proteins like fish and poultry.

18. What’s your most memorable culinary experience?

I have personally cooked for many celebrities like Kobe Bryant, Luis Figo (football player), Jenson Button (F1 driver), and some other important political personalities their names I could not conveniently tell.

19. What’s the best way for a customer to describe your food?

Overall, I strive for my food to be a reflection of my passion for cooking, my commitment to quality ingredients, and my desire to create a memorable dining experience for every guest.

If they describe my food in these terms, they capture the essence of what I aim to deliver.

20. Are there any foods that are especially popular in your area that people might not know about outside of your region?

Yes. Pâté Poitevin. It is a traditional savory pie made with a flaky pastry crust filled with a mixture of meat, usually pork, and spices; this dish is often enjoyed during festive occasions and showcases the region’s rich culinary heritage.

And, Chabichou du Poitou which is a creamy goat cheese that is shaped like a small log. It has a slightly tangy flavor and a characteristic white rind, this cheese is a Protected Designation of Origin (PDO) product, meaning it is made using traditional methods in the region.

Also Ragoût de Pêcheur, a fisherman’s stew made with fresh fish and seasonal vegetables, often flavored with herbs and local wines, reflects the regions agricultural and fishing traditions, it highlights the use of local ingredients.

21. What do you do when customers request ingredient substitutions?

I will create a meal that meets their needs while maintaining the essence of the original dish.

22. Recall someone who you have trained or mentored. What were they doing initially and what are they doing now?

One of my previous employees grew from a novice to a capable leader now has been incredibly rewarding. They now mentor new team members, applying the skills and lessons they learned during our time together. It’s fulfilling to know that the training and support I provided had a lasting impact on their career.

23. Do you have any wine knowledge? Could you recommend wine pairings for the menu?

Yes. By considering the flavors, textures, and acidity of the food and the wine, I can help create a great meal. If guests have specific dishes in mind, I can provide them tailored recommendations!

24. Have you or your hotel received any industry accolades and awards?

Yes, the most recent one was Hotel Brunch of the Year 2024

25. What do see you in 5 years?

I’m working to become an Executive Chef. It requires a bit more experience and a bit more mentorship from my leadership to get there.

26. What are your interests outside of work?

I’m a big fan of sports. I love bicycling, doing cross fit, and golfing. I’m a big fan of mechanical sports including Formula 1 as well.

27. What advice would you give to youngsters joining the field?

Entering the culinary field is a rewarding journey filled with opportunities for growth and creativity. By embracing learning, working hard, building relationships, and nurturing your passion, you can lay a strong foundation for a successful career in this vibrant industry.