Tijn Bremmers has been appointed as Executive Sous Chef at InterContinental Hong Kong

In fact, reinventing concepts and creating imaginative menus were part of his main responsibilities at Mandarin Oriental Bangkok where he helmed its 12 outlets as Executive Sous Chef for two years. From gourmet canapés for exclusive events to luxurious buffet spreads for Thai New Year, Chef Tijn was in charge of ensuring top quality and aesthetics in all dining experiences.

Prior to Mandarin Oriental Bangkok, Chef Tijn was Senior Sous Chef at InterContinental Melbourne. As a nature lover, he enjoyed creating dishes with Australia's best local ingredients, such as Tasmanian Salmon, Blackmore Wagyu and even kangaroo. His menus were representative of Melbourne as a global melting pot and its people who enjoy pairing food with amazing local beers & wines.

Back in 2011, Chef Tijn worked in Hong Kong for Chef Richard Ekkebus at the renowned Amber restaurant at The Landmark Mandarin Oriental Hong Kong. During his three years there, he gained a wealth of experience in creating refined dishes using specialised techniques with the world's highest quality products. He also gained an appreciation for Hong Kong's eclectic mix of old & new and east & west.

He began his career as a dishwasher at the 2-Michelin-starred Restaurant Beluga in the city of Maastricht when he was just a teenager. It was here that he found inspiration to pursue culinary arts and eventually become a professional chef.

Together with InterContinental Hong Kong Executive Chef Maxime Luvara and fellow Executive Sous Chef Calvin Choi, Chef Tijn is responsible for overseeing the hotel's vast culinary operations comprising Harbourside, Rech by Alain Ducasse, NOBU, THE STEAK HOUSE winebar + grill, Yan Toh Heen, the Lobby Lounge, Pool Terrace, in-room dining, and one of Hong Kong's largest hotel banquet operations.