Marco De Cecco, Chef de Cuisine, The Westin KL

Chef Marco De Cecco

In this interview, Marco De Cecco, Italian Chef de Cuisine of Prego at The Westin Kuala Lumpur

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

I studied civil engineering due to my father’s wishes. After I completed my studies, I decided to follow my passion and I started to cook what I learnt from my grandmother.

Share with us an interesting story from behind the scenes.

Cooking is very therapeutic for my soul as I feel I am the director of a movie. I consider myself as a maestro of a concert.

What’s the best/ worst part of your job?

As I’m following my passion I cannot consider this is my job. The challenging part is to deal with people who are not passionate.

What is one of your favourite meals at Prego, The Westin Kuala Lumpur?

My favourite dish is pasta with seafood. I call it Divina (which means divine) because it brings me down to memory lane with my father.

What’s one of the wildest things you’ve seen behind the scenes?

Nothing so far but I will let you know when it happens haha.

The perfect day off would be…

It does not exist if you are a business owner or you consider yourself like that. In any case, the best off day is when you get a text message from your team where you can read… “everything is ok here. Enjoy your off day.”

A day in the life of a Chef Marco De Cecco is…

… always looking for inspiration to improve my style.

What do you do for fun?

Hang out with my wife.

What’s something you’d like people to know about being a chef?

The media impression of a chef is always over-rated and nobody knows the actual life of being a chef. Is not the same when you are watching Hell’s Kitchen or MasterChef as it is very different in an actual kitchen with the pressure of the heat and the orders from the docket to perfecting the taste of the dish and the presentation.

What’s something you’d like clients to know about The Westin Kuala Lumpur?

It is centrally located in the heart of a bustling city and that it is part of Marriott International.

Where do you like to eat and drink in KL when you are not at The Westin Kuala Lumpur?

Often I go to Jalan Alor and Changkat. It depends on my mood.

What’s your view on the hospitality industry in Kuala Lumpur?

Many people don’t understand what they are getting. The most common issue is the pizza. Ours is Napoli style. If you try pizza in other places you can find a different kind of crust. They cook it in different kind of ovens but they call it pizza even if it looks like a chapati.

What’s in store for you in the upcoming months?

I’m planning a lot of events from guest chefs appearances to something fun along the way. Stay tuned to The Yum List for updates!

Find more interviews similar to this one with Chef Marco De Cecco here and stay up to date on KL’s culinary scene here.

One Comment

  1. A lot of graduates here too have gone into the food line. It’s good to follow one’s passion instead of getting stuck at a job one does not enjoy throughout one’s life.

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