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Born in Bordeaux, France, Antoine has gained his wealth of 30 years experience in culinary knowledge through his travels to Sri Lanka, Seychelles, Thailand, Africa and Turkey. As the hotel’s Executive Chef, Antoine is responsible for the overall culinary operations of 12 kitchens, food conceptualization and promotions, menu planning and ensuring high quality service delivery standards of 110 kitchen professionals. He hopes to elevate Le Méridien Kuala Lumpur’s restaurants to a new level.
This celebrated chef derives satisfaction by constantly pushing the boundaries in the food arena and likening his food to architecture. His love for food started when he was assisting part-time in his friend’s take-away restaurant whilst attending high school in France. After much encouragement from family and friends, Antoine enrolled himself to a hotel school and trained at the ‘Lycee Technique D’Hotellerie & Tourisme’ in Bordeaux. Antoine began his career in 1976 as Commis Seafood Chef in a French Restaurant. He later became ‘Chef in Charge of Operations’ in the renowned Chateau Des Trois Poetes for over two years. In 1982, Antoine served in the Intercontinental Okoume Palace, Africa as Western Chef and gained valuable experience and knowledge after a one year stint in the French Army as ‘Private Chef of Commander’. His first breakthrough came when he was employed as Executive Chef in Le Méridien Barbaron, Seychelles. Working in an exciting and motivating environment in which he could only flourish, and he did so, where he shared his expertise with other Le Méridien properties. Antoine joined the Executive Chef in year 2004, and his restaurants and banquet department has been flying high since. His innovative recipes and vibrant personality has won him ‘Best Executive Chef 2005/2006” by Hospitality Asia Platinum Awards. Other accolades include “Most Outstanding Culinary Team 2005/2006’ by Food Hotel Malaysia, “Best Asian Cuisine 2005/2006” by Hospitality Asia Platinum Awards, Overall winners of the Meat & Livestock Australia (MLA) Black Box Challenge 2007 and “Most Outstanding Hotel Team & Overall Champion” by Culinaire Malaysia 2007. When French-Spanish Antoine is not busy penning down recipes, he stretches for a game of golf that recently won him the “Low Net Championship” at the Palm Golf Resort. With a handicap of 13 presently, he aspires to become the next Tiger Woods! When he retires of course… |
Posts Tagged ‘Le Meridien’
Chef Antoine – Le Méridien
Saturday, January 24th, 2009Jean Georges – Le Meridien
Saturday, January 24th, 2009
Innovative. Forward-thinking. Alsacian French chef Jean-Georges Vongerichten studied and worked in France before moving to the Far East where he opened 10 restaurants in five years. He then burst onto the New York dining scene in 1985, dazzling diners with his innovative interpretation of classic French cuisine and earning four stars from The New York Times at the age of 29. He has since opened restaurants in Boston, Las Vegas, Chicago, Minneapolis, London, the Bahamas, Shanghai and Bora Bora – many of which hold Michelin Stars. He currently has over 16 restaurants worldwide. He has written four cookery books the latest being “Asian Flavourings of Jean-Georges”.
Jean-Georges is the guru on cuisine for Le Meridien. His role is to put his mark on the food at Le Meridien restaurants worldwide. He launched the Jean Georges Breakfast Menu.
