BRIEFING MY KITCHEN Omar Ugoletti
Te director of culinary at New World Hoiana in Vietnam tells Tina Nielsen about his journey to managing 22 restaurants at this luxurious resort
T
he kitchen has been my playground since I was a kid. My father had a restaurant and during the weekends I
worked a part-time job there to earn my allowance. My father taught me to make pizza and cook pasta and the experience inspired me to enrol in cooking school. When I finished school, I went traveling
to see more of the world and had the opportunity to join a renowned restaurant in central London. Tat experience was very important and eye-opening for me; I worked with another 20 chefs, and we got to prepare the perfect dishes for everyone. From that experience I decided that this was the only job for me. I wanted to be a top chef. I joined New World Hoiana in 2023
after many years with Taiwan Shangri La hotel. Before that time, I worked with Te
Ritz Carlton hotels. Here in Vietnam, I have 386 employees reporting to me at the hotel. As the culinary director I look after more than 22 restaurants, each of them with their own chef de cuisine and sous chef. I don’t work in the kitchen on a regular basis anymore but if there is a VVIP event I like to prepare the menu. In Hoiana we serve many cuisines:
Italian, Korean, Vietnamese, seafood, international, South Asian, and Chinese. We also have a steak house and a pool bar. Tese days my job is management focused, I lead my team, and bring new ideas, manage costs and make sure that the hotel makes a profit. I believe Italian food should be authentic and traditional; I use only top- quality and seasonal ingredients, but I like to bring some fun to my food. I use many
herbs but I never overdo it because I do not want to hide the true taste of each product. Te hotel is very new, so in the kitchens
we have all the latest toys and brand new equipment. Tere is a new project at the hotel now, building a convention function for hosting banquet events of up to 1,800 guests. Tat is my new challenge and I am creating a product list for that now. My favorite equipment is the oven or
grill – I really enjoy working with charcoal because it releases different flavors. Te best part of my job? To see my guests finish dinner and leave the restaurant happy with the food and service they have received. I like to see them smile.
The New World Hoiana Resort will host the FCSI Asia Pacific Circle '25 conference, July 24-27.
Omar Ugoletti works with 386 employees in the hotel's restaurants
The kitchen uses only the best quality and seasonal ingredients
The cuisines prepared in the kitchens include Italian and Chinese
Ugoletti's favorite piece of equipment is the charcoal grill
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