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KLCC’s new executive chef

  • Published by Ozgur Tore

Chef Hisham bin JaafarThe Kuala Lumpur Convention Centre has promoted Chef Hisham Bin Jaafar to Executive Chef from his previous role as the Centre’s Executive Sous Chef.

Chef Hisham has over 26 years of banqueting experience in 5-star hotels and convention centres, 10 years of which have been as the Centre’s Executive Sous Chef.

Speaking on his promotion, Chef Hisham explained, “I am extremely honoured to be given the opportunity to lead the Centre’s award-winning culinary team. I would like to thank my mentor, Chef Richmond Lim, for guiding me over the years and creating such a wonderful culinary legacy here. I am proud to now helm a strong and supportive team, and together we will create the next chapter of the Centre’s gastronomic legacy.”

As the Executive Chef of the Centre, he is in charge of Malaysia’s largest commercial kitchen of 3,157 sqm and is responsible for overseeing a culinary brigade of 50 chefs and over 130 kitchen hands. He will also guide the team in creating innovative menus that cater to the needs and dietary requirements of multi-cultural and multi-ethnic delegates and visitors. Always looking to ‘think outside the box’ to enhance the guest experience, his knowledge of local gastronomy combined with his passion for French and Italian cuisine and love of international flavours will ensure that the Centre’s distinctive reputation as a culinary trend-setter remains intact.

Chef Hisham has played a key role in the development of the Centre’s renowned culinary offering and has had an important hand in captaining the Centre’s team to victory in numerous culinary competitions over the past 10 years. He was also heavily involved in the Centre’s achievement of its halal certification from Jabatan Kemajuan Islam Malaysia (JAKIM) for all five kitchens – Chinese, Western, Cold, Pastry and Malay – in 2012.

Prior to joining the Centre in 2007, Chef Hisham was the Chef de Tournant at Le Méridien Kuala Lumpur, where he was in charge of monitoring the hotel’s daily banquet operations and its distinguished Prime Restaurant.

Chef Hisham has a Diploma in Hotel Management from Singapore Hotel Association Technology Education Centre (SHATEC) and has been an active member of the Chefs Association of Malaysia since 1996.

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