Our Culinary Masters
A dining experience unlike other, Swiss-Garden Hotel & Residences Kuala Lumpur features three Culinary Masters who pledged to entice your taste buds with their impeccable culinary skills. Be enthralled by the innovative gastronomic creations of Chef K.Manimaran Kavundiyan (Executive Chef) and Chef Ow Chiew Fai (Chinese Chef) which promise a gastronomic experience that is second to none.
PROFILE OF CHEF K.MANIMARAN KAVUNDIYAN,
EXECUTIVE CHEF OF SWISS-GARDEN HOTEL & RESIDENCES
KUALA LUMPUR
Swiss-Garden Hotel & Residences Kuala Lumpur is proud to present its new Executive Chef, Chef K.Manimaran Kavundiyan. Being involved in the hospitality industry, particularly in the culinary division for more than 20 years, Chef Mani has played a major contributing role in various 5 star hotels and restaurants.
Chef Mani has gained vast experiences and exposures throughout his professional days in numerous accredited hotels and restaurants within the peninsular of Malaysia as well as our neighbouring country, Singapore. His constant quest for knowledge and skills in Western cuisine has brought him to managing kitchens across the globe in Ireland at the beginning of the millennium, ranging from casual bars and bistros like the Newport Café, Bar and Bistro to sophisticated and classic fine dining restaurants such as Bijou Fine Dining in Dublin.
Above and beyond his traverse to other corners of the world, Chef Mani’s involvement in the pre-openings of several establishments in Singapore such as the Oberoi Changi Airport Catering and Billy Bombers Classic has developed independence and instilled self-determination in him. His encounters with many different outlets and chefs within the industry have driven him to constantly strive for innovation and discoveries of new culinary methods within his food specialties, being European, Western and Asian.
Chef Mani’s presence in the industry will continue to prevail as he believes success comes along with perseverance and passion. Understanding his role as one of the leaders in the culinary world, he is determined to inspire others through his cooking, especially to the culinary team in Swiss-Garden Hotel & Residences Kuala Lumpur.
PROFILE OF CHEF OW CHIEW FAI,
CHINESE CHEF OF SWISS-GARDEN HOTEL & RESIDENCES KUALA LUMPUR
Swiss-Garden Hotel Kuala Lumpur is pleased to introduce its new Chinese Chef, Chef Ow Chiew Fai. Chef Ow has garnered more than 20 years experience in the hospitality industry and has held various key positions in 5 star hotels and restaurants in the city.
He has also acquired vast skills and exposure during his stints, enabling Chef Ow to redefine his culinary skills.
With an ingrained passion for oriental cuisine, Chef Ow has innovatively infused traditional recipes with a modern twist, inherent is all his culinary creations. Mastering the art of Hong Kong and Teo chew style cuisines, one may sample culinary artistry with his modern interpretation the Red Garoupa Ying Yang style, one of his signature dishes to name a few, available at Flavors themed buffet dinners, innovative wedding and event menus.
As Chef Ow continuously innovates and discovers new culinary methods, he attributes his culinary success to hard work, passion and inspiring others through his cooking which he will impart to the culinary team at Swiss-Garden Hotel Kuala Lumpur.
PROFILE OF CHEF KENNY LEONG KIEN TUCK,
SENIOR SOUS CHEF OF T@STE6 AT SWISS-GARDEN HOTEL & RESIDENCES KUALA LUMPUR
Swiss-Garden Hotel & Residences Kuala Lumpur is pleased to introduce its new Senior Sous Chef for T@ste6 Restaurant, Chef Kenny Leong. Chef Kenny is a graduate from Malaysia Institute of Art and started his career in the culinary field in 1994 in Singapore. Over the years, he specializes in Asian Fusion food and held various key positions in leading hotel and restaurants in Malaysia. His most recent position was the Executive Chef in a restaurant in Kuala Lumpur.
During his 9 year tenure as Senior Sous Chef in a five star hotel, he has garnered vast skills and exposure. His creativity is also channeled to the development of seasonal menus, a creative combination of new trends and local ingredients. Chef Kenny's signature dishes included Spaghetti Aglio Olio a la Asian, adding a touch of local flavors to the aglio olio; Chili-crusted Lamb Cutlets, lamb cutlets marinated with fresh herbs and special recipe, roasted to perfection.
Chef Kenny believes that the guests' dining experience is important for his continuous menu conceptions. He takes great pride in being able to share the creations and inspiring the culinary team at the Swiss-Garden Hotel & Residences Kuala Lumpur for that memorable dining experience.
