Franco Aldana – Executive Chef, Feliz KL
In this interview, Franco Aldana, executive chef at Feliz KL, shares his journey as a chef and some insights into what’s coming up at the Peruvian restaurant.
What do you do?
I’m the executive chef at Feliz, a restaurant in Kuala Lumpur, Malaysia, that serves authentic Peruvian cuisine.
How did you get into the industry?
I decided to pursue this career in 2008 because I had dreams of travelling to other countries, though the opportunities were limited at the time. I began early, at the age of 16, driven by my desire to explore the world.
Share with us a story from behind the scenes.
I remember when we opened a restaurant in Larcomar, Lima, Peru, in 2014. At that time, I was still a kitchen assistant. We had prepared extensively, but when we were given the kitchen, it turned out to be a porcelain one—very elegant but quite limited in production capacity. I recall numerous orders for “fish and chips, seafood jelly, and crab cakes,” but the fryer was electric with only a four-litre oil capacity. That night was unforgettable. My chef was going crazy, humorously invoking all my ancestors during service, hahaha. I had no choice but to use a classic stew pot, add oil, and fry traditionally to keep my station running that night.
What food memory from your childhood or travels stands out?
I come from the “Andes of Peru.” My favourite morning dish is, without a doubt, “tamales” of white corn stuffed with stewed pork. They are very traditional in Tarma; Junin, Peru.
What’s the best/ worst part of your job?
The toughest part is always at the end of the weekend service when you feel the impact of a day filled with emotions, operational challenges, and mental exertion. Yet, this is also the best part, because in that moment, you realise that all the hard work was worth it.
What’s one of your favourite food and beverage pairings?
I am Peruvian, and my father hails from the Andes, and my mother is from the coast of Callao. Naturally, my favourite dish is ceviche paired with a beer. Experts in pairing might suggest a Sauvignon Blanc or a Viognier, but for me, it will always go perfectly with a pale ale. This combination transports me to some of the happiest moments of my life.
What’s one of the wildest things you’ve seen behind the scenes?
I’ve seen people who, even after their wrists could no longer handle the demands of using a Chinese wok, still put in their all to provide excellent service.
The perfect day off would be …
Going out to eat with fellow chefs at restaurants run by friends. This way, you can enjoy great food and learn at the same time.
A day in the life of Franco Aldana is…
Wake up and stretch my body for a few minutes. Brew a high-quality coffee and savour breakfast, appreciating it as the only time when your mind is a blank slate, perfect for enjoying a meal. Then, go for a quick run to stay healthy. Next, check your schedule and start tackling tasks one by one as you head to the operations centre—the restaurant. Time flies by as you navigate between services, manage the kitchen, and chat with customers after each meal. Then, repeat.
What does Franco Aldana do for fun?
I seek out places that offer a great dining and drinking experience where I can also learn something new. A sea view makes it even better. This profession is truly a lifestyle.
What’s something you’d like guests to know about Feliz KL?
I want you to know that we create authentic Peruvian food that stays true to traditional recipes. While our presentations are contemporary, the flavours and ingredients in every dish will transport you straight to Peru.
How have you grown in your profession? What have you learned from your start in the industry until now? Are there any misconceptions?
Learn from the best by observing established restaurant brands and their practices. Then, embark on your own journey, travelling extensively to gain a clear vision of what you can offer the world.
What do you want people to know about being a chef as a profession?
Being a chef means living in an alternate world from the norm. Working while others rest completely shifts your perspective. I often say that this profession is a lifestyle that breaks away from the ordinary, opening doors to explore the world and its diverse cultures.
What’s your view on the gastronomy scene in Kuala Lumpur?
I’m quite new here, so I’m unsure how to give an accurate opinion about Kuala Lumpur, Malaysia. I’ve observed that they have a rich blend of cultures in one place, which greatly enriches them in terms of both gastronomy and culture.
What practices do you currently implement or hope to implement to work towards social responsibility and sustainability in the future?
Being Peruvian, I feel a social responsibility to share my culture with the world. It’s a way for me to give back to my country for all it has given me.
In our culinary approach, we prioritise sustainability by using fish, seafood, vegetables, and other ingredients responsibly. The only exception is our Peruvian peppers, which we import to ensure an authentic offering of Peruvian cuisine in Kuala Lumpur.
What can guests look forward to at Feliz?
Sunday brunches, vegetarian menus, lunch menus and Pisco Sour Fridays!
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