The Yum List chats with Tyson Gee, Executive Chef at The RuMa Hotel and Residences, about his journey in the food and beverage industry and attempts to uncover some interesting stories from behind the scenes.
What do you do and how did you get into the industry?
I’m Executive Chef of the RuMa Hotel and Residences. My career as a chef all started with a love for eating new and interesting foods.
What’s the best part of your job?
Being able to create tasty dishes with fantastic local produce.
What’s your favourite meal at ATAS?
The ocean trout salad. It’s bursting full of flavour – lemongrass, pomelo, kaffir lime, sambal belacan, ulam raja… it’s textural and looks great!
What’s one of the craziest things you’ve seen behind the scenes?
Some stones are best left unturned if you know what I mean..
The perfect day off would be…
The perfect day would include an early morning long run, coffee and brunch, Thai food for dinner and a bottle of red wine to finish the night.
A day in the life of a chef …
… can be quite hectic. For me, it usually begins with waking up at 5:00 am to go for a morning run. Then it’s off to the restaurant to oversee breakfast service. This is followed by morning meetings, receiving of all market items, lunch service, creating and changing menu items, and finally dinner service.
What do you do for fun?
Generally, I do a lot of running. I’m always looking for a new challenging distance and route. Recently, I started cycling with the aim to do a duathlon in September. I also enjoy visiting local wet markets seeing what’s fresh and seasonal, trying new restaurants, cafes and bars. I can’t forget travelling to new destinations for inspiration as well!
What’s your favourite food and beverage pairing?
Char-grilled Black Angus Sirloin with a big bold red wine
What’s your view on the food and beverage scene in KL?
The scene is still very young and developing compared to Bangkok and Singapore
What’s in store for you in the upcoming months?