AL NAFOURAH
Category: Lebanese
Le Meridien Kuala Lumpur

The Chef
Lebanese Head Chef Milad Keldany has extensive culinary experience - including French, Mediterranean and Italian cuisines - in various 5-star hotels in the Middle East. In May 2004, he joined Al Nafourah, the first Middle Eastern fine dining restaurant in Malaysia as part of the pre-opening team, taking on the challenge of bringing to life the restaurant that he remains very passionate and enthusiastic about till today. Participating in the Festival for the first time, Chef Keldany will present a tantalizing medley of authentic Arabic flavours in one menu.

CAVALLINI'S
Category: Italian
Palace of the Golden Horses

The Chef
Chef Wilfred Lim Chia Loon brings to Cavallini’s over 15 years of experience. He possesses a breadth of working experiences in different cuisines, but decided to specialise in Italian cuisine because he was inspired by the versatility of its preparation and presentation. Now a maestro in Italian food, he enjoys integrating local ingredients such as cilantro, lemongrass and chilli in his cooking. A newcomer to the Festival, Chef Wilfred offers the best of his innovative creations in this year’s KLIGF.

CHALET
Category: Swiss
Hotel Equatorial Kuala Lumpur

The Chef
Second time Gourmet Festival participant, Executive Chef Vincent Tan, has 22 years of experience in the culinary field. In 1993, he won the Malaysia’s Most Outstanding Chef Award and nabbed the first place for the Malaysian Prime Minister's Golden Hand Award. He also won the Silver Medal and Bronze Medal in the 3rd Salon Culinaire Mondial Igeho Basel in Switzerland as a member of the Malaysian National Culinary Team. Chef Tan is proud to be back in the Festival and is looking forward to presenting another riveting culinary experience for diners.

CHYNNA
Category: Hong Kong Cantonese
Hilton Kuala Lumpur

The Chef
Executive Chinese Chef Lam Hock Hin is no stranger to Hilton Hotels. Having worked at Hilton in Seremban, Beijing, and now Kuala Lumpur, Chef Lam's youthful appearance conceals his wealth of culinary experience. This year's participation will be a first for the Seremban-born chef. He is excited and eager to meet up with other chefs and exchange ideas. Seeing the competition as tough and challenging, Chef Lam has concocted several dishes, which he hopes will delight both his peers and diners alike.

THE DINING ROOM
Category: French
Carcosa Seri Negara

The Chef
Chef Laurent Colin has worked with some of Europe’s most illustrious chefs - Ferran Adria of elBulli (Spain), Gerard Boyer of Les Crayères (France), and Michel Rochedy (France) - catering to Hollywood stars, royalty and other famous international figures. He started cooking at 15 in his mother’s kitchen and later went on to apprenticeships at 3-star Michelin restaurants throughout Europe. After a decade in the Middle East, opening restaurants and cooking for the Saudi royal family, he looks forward to the experiences Malaysia, his first Asian country, will bring.

DYNASTY
Category: Chinese (non-halal)
Renaissance Kuala Lumpur Hotel

The Chef
Ipoh-born Chinese Chef Tan Kim Weng brings with him 16 years of culinary experience. He first developed his culinary skills in Singapore, then moved on to work in Kuala Lumpur. Award-winning Chef Tan has been with Dynasty Chinese Restaurant for 9 years, and specialises in Chinese Cantonese cuisine. He takes particular care in presenting his dishes, insisting that a memorable meal should leave guests impressed, from the first course to dessert.

EEST
Category: Pan Asian 
Level 1, The Westin Kuala Lumpur

The Chef
Australian Chef David King is the newly appointed Director – Kitchens, bringing with him a profusion of culinary experiences and accolades. Well travelled, Chef King won “Best Young Chef” in Australia through Scholarship Gastronomy Champagne Mumm, and has worked with Chez Panisse (San Francisco), Le Tante Claire, various 3-star Michelin restaurants such as Le Crayer in Reims, and more. His travels have also brought him to Korea, Indonesia, Hong Kong and Thailand. Strongly influenced by Asian cuisine, albeit in a more modern context, his arrival at EEST promises finer, more understated cuisine with an honest appeal.

IKETERU
Category: Modern Japanese
Hilton Kuala Lumpur

The Chef
First time participant Chef Hiro Yuki Tamagawa is innovative, versatile, and flexible. Having started work at the age of 19, he first specialised in Chinese cuisine before venturing to master Japanese cuisine. His infectious sense of adventure and love of culture has brought him to work in restaurants in China, New Zealand and now, Malaysia. Inspired by the myriad of cuisines around the region, Chef Hiro thrives on experimenting and concocting new dishes. He is all set to stamp his mark during this year’s Festival.

IMPERIAL RAMA
Category: Thai-Chinese
Highlands Hotel

The Chef
Hailing from Ipoh is Imperial Rama's Executive Sous Chef Eric Lee. A member of the Koo Soo Restaurant & Chefs Association, Chef Lee has won many awards for his participation and dedication. He is the proud recipient of the Gold Award conferred during the Culinaire Malaysia 1995. He has also won the Gold Medal for The World Golden Chef Competition 1998 and Gold & Silver medals for The World Champion of Chinese Cuisine 2002. Recently, he took part in the 5th Golden Chef Competition and won the Excellence in Gold Award for his winning dessert entry, Imperial Rama's signature dish, the Durian Tempura.

KIM MA
Category: Contemporary Chinese
Palace of the Golden Horses

The Chef
Chef de Cuisine Roy Wong Wing Chong has been in the culinary industry long enough to be conferred a string of prestigious awards, having steadily won medals year after year since 1997. It’s no wonder, as this talented and innovative chef is constantly creating new dishes to tempt the taste buds of even the most discerning diners. He strives to cater to the multitude of tastes and preferences of patrons, which is evident in the mixture of both traditional and contemporary Cantonese cuisine he presents at Kim Ma.

LAFITE
Category: French
Shangri-La Hotel Kuala Lumpur

The Chef
Chef Frederic Chabbert began introducing his provocative yet traditional French cuisine to Malaysia through Lafite in 2004. Well-versed in the cooking styles of all forms of French cuisine, he has worked in many Michelin-rated restaurants in Europe, including the renowned 3-star Michelin restaurant Le Louis XV, Monaco, where he had the once-in-a-lifetime opportunity of working with Alain Ducasse. Hailing from Toulouse, Chef Frederic specialises in Southern French cooking. A newcomer to the Festival, he offers diners a special menu of nine dégustation dishes during the Festival.

LAI CHING YUEN
Category: Cantonese
The Regent Kuala Lumpur

The Chef
Chinese Chef Simon Hew has been in the culinary business for 22 years. Having worked in Singapore for over 14 years, he further enhanced his skills in Hong Kong, moved on to Liverpool in the UK, and later, to China. His years of accumulated experience from working abroad has influenced his many creations and concoctions, as evident from the variety of delicious dishes on Lai Ching Yuen's delectable menu.

LAI PO HEEN
Category: Classic–Cantonese
Mandarin Oriental Kuala Lumpur

The Chef
Inspired by his father to master the art of dim sum and haute Cantonese cuisine, Executive Chinese Chef Bong Jun Choi is credited as the man who elevated contemporary Chinese cuisine in Malaysia to a new dimension. Known for his innovative, elegant and intricate dishes, the well-travelled chef's culinary philosophy is to be adventurous and yet maintain authenticity. In his 27 years of experience, he has won numerous accolades, both locally and internationally. Chef Bong is excited to be a part of KLIGF for the first time and looks forward to creating his best for the Festival.

OGGI
Category: Italian
The Regent Kuala Lumpur

The Chef
Hailing from Brescia in Italy, Chef Renato Rizzi’s travels have taken him to Thailand, Philippines, Hong Kong, France, the UK and Spain. Recognising that there are many factors contributing to a great dining experience, he takes an active role, not only in Oggi’s kitchens but also in interacting with diners. This creative young chef, who focuses on light, healthy cooking, has created a bigger, more enticing menu for this year’s Festival, highlighting Northern Italian cuisine.

THE OLIVE
Category: Continental
Genting Hotel

The Chef
Executive Sous Chef Oliver Lopez started working in the kitchens of Genting Highlands in 1983. He has had his fair share of developing and showing off his culinary skills in many restaurants. Although he oversees all of the restaurants at Genting Hotel, The Olive is the dining haven closest to his heart. Chef Oliver Lopez specialises in Continental cuisine, specifically French and Italian, evident from his delectable creations.

PACIFICA
Category: Contemporary-European
Mandarin Oriental, Kuala Lumpur

The Chef
German Chef Matthias Kindl has 10 years of culinary experience, accumulated through years of working in leading hotels in Europe. Passionate about his work, Chef Kindl's styles are based on very strong flavours in order to 'awaken the interest of people'. Believing that the most important thing about a dish is its taste, his unique recipes combine European techniques with distinct Asian Pacific flavours. The result is an unusual combination of contrasting flavours and textures: sweet and sour; light and heavy; and soft and crispy.

SENJA

Category: Italian
The Saujana, Kuala Lumpur

The Chef
Austrian Chef, Peter Karl Steiner started his apprenticeship in 1975 and has worked in some of the best restaurants and hotels across Austria, Switzerland and Germany. Although he now specialises in contemporary Italian cuisine, Chef Steiner carries with him a wealth of culinary knowledge on French, Spanish, Classic European and Mediterranean cuisines. He looks forward to his first Festival and is eager to meet the food lovers. 

SENSES
Category: Global Cuisine
Hilton Kuala Lumpur

The Chef
Chef de Cuisine and restaurant manager of Senses, Kelly Anne Brennan, comes from idyllic Coral Bay in Western Australia, where she learned to cook. Creative, driven and very passionate, Kelly caught the eye of Cheong Liew while she was an apprentice at Perth’s Parmelia Hilton, and has been under his tutelage since 1998. At Senses, she provides a personal, warm touch to all the restaurant’s operations, from the kitchens to customer service. For the Festival, she presents a menu featuring her signature dishes as well as the best from the Adelaide Hilton’s famed restaurant,
The Grange.

SOI TWENTY THREE
Category: Thai
Pacific Regency Hotels & Apartments

The Chef
Bangkok native, Chef Sujinda Anekthanasan aka Chef Alex, has 15 years of culinary experience. He began his career with an international hotel in Thailand and has worked with the famed Thai chef Phajongjit in Bangkok. Specialising in Thai and Chinese food, Chef Alex’s passion for cooking has brought him to Malaysia, where he is exploring the local culinary scene and learning about the country’s multiracial culture. This newcomer to the KLIGF has drawn up a special Festival menu of unusual and appetising flavours and textures using authentic Thai herbs and spices.

TAI ZI HEEN
Category: Chinese
Prince Hotel & Residence Kuala Lumpur

The Chef
No stranger to connoisseurs of Chinese cuisine in the country, Chef Chan Kong Tung is known for his penchant for and skill in creating new dishes and giving new slants to popular ones. He brings to Tai Zi Heen 24 years of experience and a deep passion for cooking, which is partly reflected in his conviction that a chef has to fully understand the characteristics and texture of each ingredient he uses. No stranger to the KLIGF, Chef Chan is set to dazzle diners once more with his creations.

TAMARIND SPRINGS
Category: Indochinese

The Chef
Executive Chef Somkhuan Wandee hails from Chiang Mai, Thailand. Finding inspiration from her grandmother, who once served the King of Siam, she began cultivating her culinary skills under the tutelage of her mother. Her delectable creations are made using only
the most authentic and freshest ingredients, both local and imported - never compromising on quality and authenticity. Chef Somkhuan plays the key role in winning acclaim and prestigious local awards for Tamarind Springs.

THIRD FLOOR
Category: Contemporary

The Chef
Hailing from Kuala Lumpur, Chef Ken Hoh has been cooking up a storm since 1983. First trained in Shangri-La Hotel Kuala Lumpur, he moved on to widen his horizons by working in Australia for 8 years as an award-winning chef in many prestigious restaurants. Since returning to Kuala Lumpur, he has worked at Cilantro Restaurant & Wine Bar and is now the Chef de Cuisine of Third Floor Restaurant Bar.

ZIPANGU
Category: Japanese
Shangri-La Hotel Kuala Lumpur

The Chef
Fourth-time participant, Japanese Head Chef Tetsuya Yanagida is certainly well acquainted with the KL International Gourmet Festival. Having started his culinary career in 1992, Chef Yanagida has been with Zipangu since 1999. In 1996, he won the first prize at the Japanese Cuisine Technical Competition organized by Japan's Labour Ministry. Chef Yanagida is a licensed chef and holds the Special Technical Japanese Cuisine License.
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