Harlan Goldstein

I was born on the 8th of January 1961, Lower East Side,Manhattan,New York. Raised by a single mother and sister in the poverty area of New York and after 12, moved toFlorida and started working in the kitchen part time at 14. Got my lucky break and went to Switzerland for training at the age of 17.

I have been working as a Chef for more than 40 years old. The whole life journey has been very interesting. However,Beijing,China, my first job as Executive Chef at China World Hotel at the age of 28 years old in charge of 21 restaurants and managing a team of 450 staff was the highlight for me.

There are so much favourite dishes I like, but what I really enjoy the most is simplicity, robust flavours, straightforward things from the heart.

I know five languages. And that’s because I had worked in different places around the world. Languages became my hobby and passion. Although initially language for me was just a necessity. Try to manage a few dozen people who do not know English!

I also like sport fishing for large fish, such as tuna and marlin. Fond of Thai kickboxing, martial arts, and occasionally pack for DJ mixer. These things allow me to relax and switch. And then, with renewed vigor, I again come to the kitchen.

Life is a journey. Food is the most interesting thing in the world to show expression, love and passion. So don’t hesitate to eat, eat the most delicious dishes that can find. And keep the memory of these tastes.

My dish: Hokkaido Sea Scallop Carpaccio, Slow-Cooked Egg and White Truffle Dressing

This dish was created for the opening of Gold restaurant. It has now become the signature dish. The sweetness of the Hokkaido Scallop, the texture of the 52 degree slow-cooked Italian egg and the fragrant taste of the white truffle dressing just says boom boom boom.