Chef Michele Staurenghi Valentina Cucina & Bar Bukit Jalil

Michele Staurenghi – Chef at Valentina Cucina & Bar

Michele Staurenghi – Executive Chef of Valentina Cucina & Bar, Hyatt Place

In this interview, Michele Staurenghi, executive chef at Valentina Cucina & Bar in Hyatt Place, Bukit Jalil, shares his growth in the industry and some funny stories from behind the scenes.

What do you do?

As the executive chef, I lead the culinary team in creating memorable experiences for our guests. I design menus that blend traditional Mediterranean techniques with contemporary flair; I oversee kitchen operations, source ingredients, and mentor my team to maintain the highest standards. My goal is to provide a captivating, multi-sensory dining experience.

How did you get into the industry?

My journey into the culinary industry began with a deep passion for cooking from a young age. Despite graduating in law, I found myself irresistibly drawn to the kitchen, where I discovered the magic of transforming raw ingredients into gastronomic delights. I started my professional career as a “home chef” in Milan, which allowed me to hone my skills and explore my culinary creativity. To further develop my talent, I attended the prestigious Accademia Tessieri in Pisa, where I gained comprehensive training and experience.

Share with us a story from behind the scenes.

During my tenure at the Hilton in Mexico, we hosted a grand gala dinner that celebrated a fusion of culinary traditions from around the world.
I was challenged to incorporate Italian flavours into a menu that highlighted Mexican ingredients and culinary heritage.

One evening, as we prepared for the event, a local farmer delivered a vibrant array of freshly picked vegetables and aromatic herbs. At the same time, a fisherman brought in an exceptional catch of fresh crab. Inspired by these top-notch ingredients, I changed my initial idea of the main course, creating a unique fusion dish: a roasted vegetable risotto with tender crab meat infused with local spices and topped. The addition of lime zest provided a bright, refreshing finish to the dish. Even though we faced the challenge of integrating a new ingredient into the menu, there was a tangible feeling of teamwork and resolve among the kitchen staff.

What food memory from your childhood or travels stands out?

One particularly vivid food memory from my childhood is the aroma of freshly cooked polenta wafting through my grandmother’s kitchen. As a child, I would watch in awe as she stirred the creamy cornmeal over the stove, infusing it with love and tradition.

Each time she prepared polenta, it was a special occasion—a time for the family to gather around the table and share stories, laughter, and, most importantly, delicious food.

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

The best part of my job as an executive chef is undoubtedly the opportunity to unleash my creativity and passion for cooking and experiment with new recipes and techniques. I’m a curious person, and I love seeing the guests savour my creations.

On the other hand, juggling meeting our guests’ high expectations for great food and keeping up with the fast pace of the kitchen can be tough. It demands flexibility, perseverance, and dedication no matter what. Leading a team through busy times and solving problems on the fly can sometimes get stressful.

What’s one of Michele Staurenghis favourite food and beverage pairings?

The seafood ravioli, inspired by my time in Reggio Calabria, paired with a crisp Gewürztraminer wine, is definitely a favourite. This pairing celebrates Italy’s culinary diversity, from the seafood-rich cuisine of Calabria to the aromatic wines of the Alto Adige region, and also reflects my own personal journey and culinary influences. It’s a combination that brings together the best of land and sea, creating the perfect pair.

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

One of the craziest, funniest, and most incredible things that ever happened was the mysterious case of the missing crab. During a particularly hectic evening service, we had a live crab ready to be cooked for a special dish. However, amidst the flurry of activity in the kitchen, the crab escaped from its container and disappeared without a trace.

Despite our best efforts to locate the runaway crustacean, including a thorough search of every nook and cranny in the kitchen, it seemed to have vanished into thin air. We checked behind equipment, under counters, and even inside cabinets, but there was no sign of the elusive crab.

A few weeks later, one afternoon, we stumbled upon a surprising discovery while rearranging the kitchen and cleaning out some storage areas. The missing crab was hidden away in a corner, alive and well despite its long adventure. It was a moment of hilarity as we realised that the crab had managed to evade detection for so long.

The perfect day off would be…

The perfect day off with my wife would begin with a visit to our favourite deli for breakfast. Then, we might spend the morning browsing local shops. In the afternoon, we’d relax with a couples’ spa treatment.
We’d end the day with a romantic dinner in a rooftop restaurant with a stunning view, enjoying delicious food and each other’s company.

A day in the life of a Chef Michele Staurenghi is…

Frenzied and demanding, requiring meticulous attention to detail, constant multitasking, and the ability to thrive under pressure. From overseeing kitchen operations to menu planning and interaction with guests, every moment is filled with intensity and the need for quick decision-making. It’s a role that demands passion, dedication, and a relentless pursuit of culinary excellence.

What does Michele Staurenghi do for fun?

I indulge in my passion for aviation by spending time on my flight simulator for fun. As a licensed pilot, flying has always been a thrilling pursuit for me, and the simulator allows me to experience the joy of flight from the comfort of home. Only if I have time, so not lately!

What would you like guests to know about Valentina Cucina & Bar?

Valentina Cucina & Bar offers a refined dining experience with pleasant views from the rooftop of Hyatt Place. Our chic bistrot boasts a stylish dining area, a vibrant bar, and an outdoor swimming pool. Join us for gourmet Italian cuisine, artisanal cocktails, and unforgettable moments overlooking the Pavilion Mall lights.

How have you grown in your profession? What have you learned from your start in the industry to this point? 

Over the years, I’ve experienced significant professional growth, marked by continuous learning, adaptation, and refinement. One key lesson is the importance of resilience and perseverance in the face of challenges. The culinary world can be demanding and unpredictable. Still, by staying focused on my passion for cooking, being patient, and embracing every opportunity to learn and improve, I’ve overcome obstacles and achieved success. Another key lesson has been the value of collaboration and teamwork in achieving culinary excellence.

Any misconceptions?

Along the way, I’ve also encountered misconceptions about the culinary industry, such as the belief that being a chef is solely about cooking. In reality, being a successful chef requires a diverse skill set that extends beyond the kitchen, including leadership, communication, creativity, and business acumen.

Michele Staurenghis view on the F&B scene in KL?

My view on the F&B scene in KL is that it is incredibly vibrant and diverse, offering a rich tapestry of culinary experiences that reflect the city’s multicultural heritage. Moreover, KL’s F&B scene is characterised by its inclusivity and accessibility, with options available to suit every budget and dining style. Whether you are craving a casual meal with friends or a fine dining experience for a special occasion, you’ll find many options in KL. Overall, KL’s F & B scene is thriving and continues to evolve, and I’m proud to contribute to the city’s culinary landscape with Valentina Cucina & Bar.

What practices do you currently implement or hope to implement to work towards social responsibility and sustainability in the future?

At Valentina Cucina & Bar, we prioritise social responsibility and sustainability by:
Designing seasonal menus to promote fresh, sustainable ingredients.
Minimising food waste through portion control and creative menu planning.
Prioritising sustainable seafood options from responsible suppliers.
Investing in energy-efficient practices and engaging with the local community.
Sourcing locally, whenever possible, to support farmers.
Moving forward, we aim to explore further initiatives like renewable energy sources and eco-friendly packaging to continue our commitment to sustainability.

What can guests look forward to in the upcoming months?

We will be introducing seasonal menus featuring the finest ingredients of the season. Additionally, we will be hosting special events and promotions. Stay tuned for updates on our upcoming events and promotions, and join us at Valentina Cucina & Bar for an unforgettable journey through the flavours of Italy and beyond.

Read more interviews with people in the hospitality industry here like this with chef Michele Staurenghi, and stay updated with the latest gourmet and travel recommendations with The Yum list on Facebook here and The Yum List on Instagram here. 

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