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 Othman Baker, Executive Chef and Chef Wong Yean Loong, Executive Sous Chef which promise a gastronomic experience that is second to none.
PROFILE OF CHEF OTHMAN BAKER
EXECUTIVE CHEF OF SWISS-GARDEN HOTEL & RESIDENCES KUALA LUMPUR
Swiss-Garden Hotel Kuala Lumpur is pleased to introduce its new Executive Chef, Chef Othman Abu Baker. Chef Othman has 28 years experiences in the culinary field with 18 years’ experience in the hospitality industry. He has held various key positions in 5-star hotels and restaurant, most recently as the Executive Chef in a five Star hotel in East Cost. Chef Othman interpretation of cuisine is indeed a rendition of classic techniques with modern influences while his cooking style is inclined towards rustic European and Malay style. He also 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 and Residences Kuala Lumpur. One may sample culinary artistry with his composition of traditionally infused signature dish, the Rendang Tok
PROFILE OF CHEF WONG YEAN LOONG
EXECUTIVE SOUS CHEF OF SWISS-GARDEN HOTEL & RESIDENCES KUALA LUMPUR
Chef Wong has more than 20 years of culinary experience working with various restaurants and 5-star hotels and resorts in Australia, Macau, and Malaysia. Chef Wong specializes in Asian cuisine with particular emphasis on using the best quality produce. Amongst his many stints, Chef Wong has gained exposure in the prestigious Swiss-Grand Resort & Spa Bondi Beach, Australia where he created a series of wine dinners featuring Asian cuisine. The chef joined the Swiss-Garden Group in 1998 as Chef de Partie at Swiss-Garden Hotel Kuala Lumpur and now his responsibilities include overseeing various operational aspects which include kitchen management, menu planning and cost management.