What do you do and how did you get into the industry?
I’m the Chef De Cuisine at Supperclub Kuala Lumpur. I’m certified by the prestigious Culinary Institute Paul Bocuse in Lyon, France and before moving to Malaysia worked in various Michelin-Starred establishments in France and Switzerland.
What’s the best/ worst part of your job?
Best: You get to explore and create your own delicacies, like Hokkaido scallops. I have been improvising on this dish for the past two years, and now I think Supperclub KL’s version is my proudest version yet. I have it as starter for our degustation menu and would like every guest to taste it. Worst: Having to work during the holidays.
What’s your favourite meal at Supperclub KL?
1. Hokkaido scallops, celeriac purée and glazed chestnut.
2. Turbot fish in “grenobloise” (browned butter, capers, parsley and lemon), steamed potatoes.
What’s one of the craziest things you’ve seen behind the scenes?
There was this one time, a special request, when a customer wanted me to cook smoked salmon to well-done. (Smile)
The perfect day off would be…
Waking up in a 5 star hotel, beside the sea, breathing the clear air and having a fine meal next to the sea.
A day in the life of a chef is…
Sweaty, hot and quite intense.
What do you do for fun?
Eat, eat and eat! ‘Cause I’m a chef and I love food! Oh yeah, and cooking for sure.
What’s something you’d like guests to know about Supperclub KL?
Definitely that I dedicate my passion into creating individual dishes and hopes that they can serve different guests’ preferences.
What’s your favourite (s) food and wine pairing?
A seafood platter with white wine. It’s refreshing, and it reminds me of my homeland. This is how we eat back back home, sitting with a few close friends or families, seafood platter paired with white wine is a “must”.
What’s your view on the food scene in Kuala Lumpur?
It has a good blend of local food and international fine dining. You can literally find anything here in KL.
What’s in store for you in the upcoming months?
As a chef, I always want to create more signature dishes, let our patrons taste different dishes from me, and I love to giving guests a surprise.