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.
