Chef de cuisine appointed for Hilton Kuala Lumpur's studio (Malaysia)
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Chef de cuisine appointed for Hilton Kuala Lumpur's studio (Malaysia)
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Category: Asia Pacific - Malaysia - Careers
- Gourmet restaurants
- Appointments - Gourmet restaurants
This is a press release selected by our editorial committee and published online for free on 2009-08-21
Hilton Kuala Lumpur today announced the appointment of Chandra Mohan Arunasalam as its new Chef de Cuisine for Studio.
Chef Chandra will impart over 15 years of international culinary experience to Studio, Hilton Kuala Lumpur’s revolutionary one-stop dining and entertainment centre that
houses five restaurants and two bars.
A native Malaysian, Chef Chandra joins Hilton Kuala Lumpur from Peninsula Hotel in Chicago where he was the Sous Chef for Avenues Restaurant, well known for its thoughtful and progressive cuisine. Prior to that, Chef Chandra worked in the United Kingdom and Conrad Maldives Rangali Island.
Commenting on his appointment, Hiilton Kuala Lumpur Executive Chef Bonaventura Mansi said: “We are thrilled to welcome Chef Chandra back to Malaysia as Chef de Cuisine for Studio. His passion for innovative cuisine will continue to make Studio anexceptional culinary experience for our guests to enjoy. His international culinary experience and inexhaustible drive will certainly provide a fresh focus for all our restaurants.”
During his career in the US and UK, Chef Chandra preferred to invest his free time undertaking various ‘stages’ (a French word meaning training) at award-winning restaurants by world famous chefs such as Thomas Keller's French Laundry, Alinea Restaurant’s Chef Grant Achatz and Charlie Trotters; and Rotonde and Johri’s Talvo in Switzerland.
Commenting on his mission for the new role, Chef Chandra said: “I would like to give back what I learnt overseas to the country I grew up in, and am especially excited about
leading Studio as the destination for exceptional dining experience in Kuala Lumpur and in the region.
“I look forward to sharing my vision with my team and my first order of business is to observe how each restaurant’s kitchen works and establish a rapport with my team.”
Chef Chandra focuses on the ingredients when cooking and always strives to create his original dishes by presenting ‘familiar’ food in new, innovative ways, for example, Watermelon Ravioli with Curry Yoghurt.
Despite his extensive working experience with international restaurants and awardwinning chefs, mom’s home-cooked Peranakan dishes are what Chef Chandra appreciates the most.
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