About Us – Your favourite charcoal woodfire steak house here in KL

Ignis takes its Latin inspiration to embody the brightness of fire, stoking sparks of passion and flavours masterfully throughout our service and food. Ignis aims to introduce a modern farm-to-table concept in its menu items where guests are treated to various flavours and textures that can be enjoyed at this woodfire grill restaurant. Guests will also get to drink in an open kitchen layout at this charcoal grill steak house where they can appreciate and witness the expert cooking techniques of team for an even deeper appreciation for the cuisine.

Chef Desmond

Chef Desmond is no stranger in the F&B scene in Malaysia. With humble beginnings honing his culinary repertoire in the Banquet Kitchen of Mandarin Oriental Kuala Lumpur in all things Western, cold, Malay, Indian and Butcher Banquet; he has gone on to bag two awards from Culinaire Malaysia 2017 – a gold Medal for Hot Cooking followed by a bronze medal for Cold Display as well. That very same year Chef Desmond represented Malaysia at Mumbai, India for two weeks and introduced to a delighted crowd the various intricate flavours of Malaysia to an international audience.

His next step in his career path saw him further his experience by joining the opening team of Saint Pierre Kuala Lumpur located in the renowned W Hotel. After a quick nine months Desmond went on to assume the role as Sous Chef at Saint Pierre and worked under Chef Lroy, who imparted unto him his vast and extensive experience working in Michelin-starred restaurants all over Europe.

Chef Desmond then returned to Mandarin Oriental in 2020 as a Sous Chef at the Mandarin Grill. He worked and rubbed shoulders under the watchful eye of seasoned 2 Michelin-starred Chef Luigi Stinga whose name is well-known throughout restaurants in Milan. After a one-and-a-half-year stint, Chef Desmond’s experience and knowledge towards Italian cuisine was greatly deepened and his cooking technique became refined under Luigi’s mentorship. During the transitional period of acquiring a new Chef de Cuisine Chef Desmond filled in the role and under the guidance of Chef Gerald Genson managed a French Pop-Up Restaurant for a month.