MEET THE CHEF: Malte Kontor of The Living Room at the Park Hyatt in New York, New York
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5 Reasons to Visit® sat down with Executive Chef Malte Kontor of The Living Room at the Park Hyatt in New York, New York.
Executive Chef Malte Kontor of The Living Room at the Park Hyatt in New York, New York
Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy?
I was born and raised in Düsseldorf, Germany, which is located close to the Dutch, French, and Belgian borders. I have trained in French, German, Italian, and Japanese cuisine and have become proficient in various others by working in international environments. I have always enjoyed exploring new cultures and experiencing firsthand how food brings people together. Much of my travel has been to the Mediterranean region, where the importance of sophisticated food is embedded deep into the culture. I’m passionate about cooking with the best products available. My culinary style is approachable while still incorporating surprising ingredients and beautiful presentation. To that end, I am constantly trying to find new or old, classic dishes and flavor profiles to reinvent with my own signature twist.
The Living Room at the Park Hyatt in New York, New York
Tell our readers an interesting fact or two about yourself.
Growing up, my family grew our own vegetables on the balcony of our city apartment. We always had an excess of homegrown vegetables at home, and, although there wasn’t too much variety, the abundance of fresh produce gave me lots of opportunities to experiment with food from a young age. This was when I realized that I really enjoy learning and trying every possible application of an ingredient to bring it to its full potential. In this way, I established my clean and pure cooking style which I ultimately believe is the most delicious. A lot of my dishes contain two to three main ingredients that appear in multiple different forms, textures, and temperatures on the plate. I encourage my cooks to use as few ingredients as possible, but as many as necessary. Through this method, we try to create dishes that are either comforting or surprising or both.
Tell us about your absolute favorite food and why readers should try it if they haven’t already.
That would be “Mettbrötchen,” which is seasoned minced pork on a German wheat roll topped with white onion and curly parsley. It’s an absolute staple in Germany and especially in Dusseldorf, available at every butcher and in most bakeries. Germans eat it for breakfast, lunch, and dinner, or even just as a snack. Quality of the ingredients is key. A crisp, freshly baked roll is a must, and the minced pork has to be super fresh. A great Mettbrötchen is not hard to come by in Germany, so if you have a chance, you should definitely try it out.
The Living Room at the Park Hyatt in New York, New York
What are three ingredients that you simply couldn’t live without?
Flour: It has so many applications and is so versatile - from bread, to pastries, to noodles. It also doesn’t require many added ingredients to get a great finished product.
Tomato: With a huge variety in flavor profile, tomatoes can be hearty, bold and heavy, or light and refreshing. Plus, they can be combined with almost everything.
Vinegar: I prefer my food more on the acidic side. Vinegar gives a certain distinct kick to dishes, whether used only as an undertone or straightforward like in pickles.
We love the art behind plating. What do you love about designing the perfect dish?
To me, the presentation of a plate is just as important as the taste and is a crucial factor in the overall dining experience. Plating not only sets the expectations of how a dish might taste, but it can also inspire all kinds of emotions. There are many things to consider when deciding on the design of a plate, like the occasion, the mealtime, the concept of the dish, its functionality in a restaurant or event operation, and - of course - the artistic aspect. Balancing all these factors and then being rewarded with an immediate result is what I love most about it.
The Living Room at the Park Hyatt in New York, New York
Tell us about one of the most creative dishes you’ve created?
That would be one of the dishes that I serve a least once a year in some variation during special holiday menus: “Black Bass in Salt Dough, Clear Tomato Broth, Baby Squid, Salicornia, Olives.” Although the dish may seem simple given the basic ingredients, the flavor combinations are fresh and surprising. The black bass is sealed in a flour-based salt dough along with herbs, and then spiced and backed a la minute. The fish is accompanied by mini homemade gnocchi, grilled baby squid, half dried tomatoes, olive slices, basil, and salty Salicornia, and topped with a clear, golden tomato broth, that is rich in fruity umami flavor and pairs wonderfully with the fish and seafood. The mini gnocchi give the dish chew and the Salicornia crunch. It’s a meal that can be served at any time of the year and that I personally can have for breakfast!
The Living Room at the Park Hyatt in New York, New York
