Charles Muther grew up in a family where cooking was a hobby. Muther, who hails from Switzerland, says the Swiss are naturally drawn to the culinary arts because — as residents of a world-class tourism destination — they are exposed to a cultural mélange of cuisine. Of course, the tiny European country also boasts its own distinct regional influences: German in the north, French in the west and Italian in the south.
But Muther’s gastronomic journey is even more complex. The executive chef for Korean Air honed his skills at hotels and resorts in Stockholm, Dubai, Hong Kong, Beijing, Taipei and Manila.
At Korean Air, Muther is creating new flavors, incorporating Korean tastes and textures into Western dishes. His philosophy on modern cooking is that taste and texture are paramount. His goal is to create meals that tantalize the taste buds and leave passengers, no matter in what class they’re flying, with memories of a top-notch in-flight dining experience.
Pan-seared Pacific salmon steak on sautéed golden corn kernels and arugula greens with crisp-fried shiitake mushrooms on a light Korean bean paste sauce Serves 2
2 1/3 pounds fresh Pacific salmon steaks
1½ teaspoons Japanese sake
1½ teaspoons Korean bean paste*
2 medium shiitake mushrooms
1 teaspoon extra virgin olive oil
1 cup canned golden sweet corn kernels
Handful of baby arugula, for plating
1 teaspoon finely sliced chives, for plating
Combine the Japanese sake and the Korean bean paste in an airtight container. Add the salmon steaks and marinate for 4 hours. Slice the shiitake into strips, stir-fry them until lightly golden brown in olive oil; drain excess oil on paper towel. Drain the canned golden sweet corn kernels and rinse before slightly sautéing in a non-stick pan. Remove marinade liquid from the container and pour it into a saucepot; reduce it by one half. Set aside and keep warm. Pan fry the salmon over medium-high heat until nicely golden on both sides, then bake in preheated 350-degree oven for about 6 minutes.
Place the sautéed golden sweet corn kernels at the center of the plate. Sprinkle with crisp shiitake mushrooms. Place the salmon on a bed of arugula leaves and garnish the top with finely sliced fresh chives. Pour the Korean bean paste sauce around the salmon steak and serve.
Korean Air bibimbap Serves 1
½ cup steamed white rice
1½ tablespoons beef garnish (recipe follows)
1 tablespoon corn oil
Assorted Korean vegetables (zucchini, bell flower roots, pimaza leaf, gondrae, darae, chinamul, chamnamul)**
1 tablespoon sesame oil
1 teaspoon salt
1 tablespoon garlic
1 tablespoon soy sauce
2 shitake mushrooms, sliced
Soak any dried vegetables in cold water for at least 24 hours. Heat corn oil in a sauté pan. Add vegetables. Add sesame oil, soy sauce, salt and garlic. In a separate sauté pan, heat a bit of sesame oil. Sauté sliced shitake mushrooms. Add salt and garlic to taste.
For the bulgogi beef garnish:
1 pound ground rib-eye beef
4 tablespoons soy sauce
2 teaspoons sesame oil
4 teaspoons sugar
Chopped garlic, to taste
1 teaspoon chopped green onion
1 teaspoon chopped white onion
1 teaspoon rice wine
½ teaspoon sesame seeds
1½ tablespoons sugar syrup
Corn oil, for sauté
Pinch of sesame seeds, for garnish Drizzle of sesame oil and soy sauce, for garnish
In a large bowl, mix all ingredients except ground beef and corn oil. Marinate the ground beef in the soy sauce mixture for at least 10 minutes. Heat the corn oil in a skillet over mediumhigh heat. Add the marinated ground beef and sauté.
PRESENTATION: Place cooked rice in large, slightly shallow bowl. Arrange bulgogi beef garnish (with juices from cooked meat) and vegetables on top of rice, taking care to showcase the colorful vegetables. Sprinkle with sesa me seeds and drizzle with sesame oil and soy sauce. When ready to eat, mix all ingredients together. Season to taste with Gochuchang red pepper paste.*
Beef tenderloin medallions Nubiani with sesame sauce on barley rice and soya bean sprouts Serves 2
6 2-ounce beef tenderloin medallions
4 tablespoons sesame sauce (see below)
½ cup mixed baby greens
1 teaspoon extra virgin olive oil
½ teaspoon fresh lime juice
Salt and pepper, to taste
1 teaspoon extra virgin olive oil
1 cup sticky barley rice*
2 teaspoons micro soya bean sprouts
Season the beef medallions with salt and pepper and pan sear on both sides quickly until cooked to medium. Mix the baby greens with olive oil, lime juice, salt and pepper.
For the sesame sauce:
½ teaspoon finely chopped onions
½ teaspoon finely chopped garlic
½ teaspoon white sesame seeds
3 tablespoons beef gravy
1 teaspoon manuka honey***
½ teaspoon sesame oil
Combine all sauce ingredients into a pan and reduce by one third. Season to taste.
PRESENTATION: Heat the rice in a microwave. Place rice in the center of plate. Arrange the beef medallions atop the rice. Garnish with the micro sprouts. Place dressed baby greens alongside the beef. Drizzle the plate with sesame sauce.
*Available at Asian specialty food stores or online
**Or substitute bean sprouts, julienned carrots or zucchini, spinach, cucumber, kale and other colorful vegetables
*** An extra-sweet New Zealand honey available in specialty food stores or online
Set to open in 2026, Rosewood San Francisco will be the last skyscraper developed in the downtown region for the foreseeable future. The projected 800-foot-tall property will host a hotel, residences, office and rental spaces. The brand’s third property in California will join Rosewood Sand Hill in Menlo Park, and Rosewood Miramar Beach in Montecito.
Without a doubt, the pandemic changed the role of airports in the travel industry. Hamad International Airport’s role evolved in many ways since the pandemic hit. Now, more than ever, airports are responsible for creating a secure passenger experience. As the gateway to Qatar and the world, the safety and wellbeing of staff and passengers has always been at the core of Hamad International Airport’s strategy.
It’s not even 9a.m. in the sleepy fishing village of Rawai on Thailand’s famous Phuket Island, but already the turquoise waters of the Andaman Sea swarm with local fishermen casting their lines and releasing their nets from the bows of rustic long-tail boats. The scents of lemongrass, incense and sweet pandan leaves season the air as the villagers slowly rise from their beachside bungalows to start their day. In just a few more hours, the fishermen will return with their catches, filling the stalls of the iconic Rawai Seafood Market with buckets of shellfish and displays of fresh filets. Visitors line up each afternoon for the catch of the day, selecting their fish with care before hauling their purchases across the well-worn road to the restaurants opposite the market to have the fish cooked for 100 Thai baht per kilo.
MMGY Travel Intelligence released findings from its 2021 fall edition of its Portrait of American Travelers survey. It revealed the vast majority of vaccinated and unvaccinated travelers are planning trips in the months ahead, but the types of trips are different.
The Global Business Travel Association’s (GBTA) Convention 2021 will be unlike any other convention before it, as we come together in person for the first time since the business travel industry drastically changed and look forward to rebuilding and reshaping the future. GBTA Convention 2021 will bring all of us together to learn from experts and each other, in-person at Orange County Convention Center in Orlando, Florida, Nov. 17–19. The safety of our attendees is our top priority. View health and safety protocols.
Airbnb.org is an independent non-profit organization dedicated to facilitating temporary stays for people in moments of crisis, sheltering those displaced by natural disasters, offering frontline workers a place to stay at the height of the pandemic and, now, helping Afghan refugees.
Italian hospitality brand AG Group announced an international collaboration with Hyatt Hotels. AG Group’s IL Tornabuoni, slated to open in Florence in October 2021, will be part of The Unbound Collection by Hyatt. The Tribune in Rome will become part of JdV by Hyatt in October 2021.
Since its prestige for attracting the world elite grew in the 1960s, Greece remains the go-to destination for glittering holidays. Each step of the journey is enrobed in luxury, from culinary traditions with the highest standard of execution and name-brand, high-end shopping to first-rate wellness locales and elite accommodations, like 5-star hotels, private villas and yachts.
Hotel diversity isn’t where it could be, but it’s a work in progress. Fueled with new energy that emerged from the racial reckoning of 2020, there’s more of a sense of urgency ... and with good reason. There’s plenty to do when it comes to diversity, equity and inclusion in the hotel industry.