Chef Alexander Waschl, The Club, Saujana Resort, Malaysia

What do you do and how did you got into the industry? 

I grew up in the hotel industry where both my parents worked in a 5 star hotel, Das Central, where my father was the General Manager (Director) and my mother worked in the reservations and front office department. Therefore, for my brother and me, it was always normal for us to run around the hotel and we even played football in the dining room!

Hence, the natural passion and love for gastronomy.

Oh there are many to tell but the most exciting ones for me is my experience when I went to train with famous chefs all around Europe during my holidays. It is always exciting when you have the chance to learn and familiarize yourself with different cultures and styles of cooking.

The best stories always happens behind the scenes and it stays there, but let me tell you, I had partied and had a good time with friends and colleagues.

The best part of my job is being able to meet and connect and work with people from all walks of life. As a chef, you travel and work in many different countries around the world where you experience different cuisine, learn about different cultures and from there you learn the many things in life which you did not know about before.

In my restaurant, the best feeling is when I see my guests happy, smiling and coming back for good food and great service. It something I always share with my team so that they know that all their hard work has paid off!

The downside of it is when our guests are not happy with either the food or service but that only gives us more room for improvements.

Ayam masak lemak.

That depends on the type of wine/ beer or liquor and the combination with the flavor of the food. I have served white wine with red meat as well as I have served beer or red wine with fish.

That’s what unique with food and drinks, there are so many combinations which you would not expect and it’s always a perfect match. You need to always be open minded. My job is to find this connection and combination and to serve it as a surprising dish.

… a day with family, good friends, colleagues and good food and drinks.

Our food is hand/ home made with fresh, tasty and good quality products. Our food presentation is simple yet a lot of hard work and preparation goes into it to make the way it is.

Freshness

Quality 

Taste

Season

Price

We want to offer our guests tasty, hard-to-find seasonal items, fresh and good quality food for a fair price.

We always have something new on the menu and on-going promotions.

In May we have a Michelin star Chef Anton Mosimann from 29 May – 1 June 2013.

In June we have one of Australia’s most celebrated chefs, Philip Johnson as guest chef at The Restaurant, The Club Saujana Resort and Senja, The Saujana Hotel Kuala Lumpur from 26 June – 29 June.

In July we are running a month long Lobster promotion at The Restaurant with a starting price of RM42++ for a soup of lobster till RM228++ for a half grilled lobster.