No time for diving, Omega VP Jean-Claude Monachon cooks to calm his nerves

Jean-Claude Monachon is always wound up in work. But the Omega vicepresident for product and customer service says when he can’t make time for his favourite stress buster — diving — he unwinds in the kitchen instead.

To break the monotony of work, Monachon says he loves to cook, especially on the weekends. Drawing an analogy between cooking and watches, Monachon says, “Luxury watches and gastronomy have a link. Both require precision and passion to make. For example, I try to cut carrots in the shape of a watch hairspring.” He recreated a street food staple from Hanoi (Vietnam) recently. “I charcoal-grilled minced meat marinated in sauces and spices and wrapped it in betel leaf,” Monachon said.

Indian food is also an inspiration, with Monachon trying his hand at making chicken and vegetable curry. These days, his meals are dedicated to the cuisine he tasted on his recent trip to Bengaluru. “There are more flavours in Asia than in Europe.”