Göran Plåt was assigned to evaluate the entire food experience in TUI Nordic’s Blue Village concepts worldwide. The object was to create a more dynamic, healthy and contemporary product with a high level of cultural influences from around the world. The agenda included philosophy, menu planning, selection of raw materials, cooking techniques, equipment, service, presentation, training/education, as well as the customer experience as a whole.

Initially, all 12 hotels and kitchen brigades were inventoried to establish a baseline. Work began in earnest in 2005, and during the years that followed, we successfully delivered a highly modern and popular product, improving kitchen staff awareness and knowhow to allow them to manage and continuously enhance an excellent food experience.

  • Right from our first meeting, it was a joy to work with Göran within the TUI Nordic concept department, more specifically for his understanding of logistics, concept implementation, kitchen design and day-to-day kitchen workflow, all based on his background and experience as a chef. Our close to eight years of working together at TUI Nordic and TTHotels were extremely successful and I’m happy to be working together with Göran in new exiting projects. On behalf of myself and my colleagues, I would like to say that Göran Plåt is one of the most competent and driven professionals active in the Hospitality arena today.

    Rikard Nilsson
    Rikard Nilsson Ex Chef, now Consultant, G Consulting & Event