Chef-David-PooleyChef Pooley, an Australian, has over 10 years of culinary experience predominantly in Sydney and Melbourne, Australia, and prior to joining the Shangri-La family, he was sous chef at award-winning restaurants Quay and Claude’s in Sydney.

Quay, which specialises in modern Australian cuisine is the highest ranked Australian restaurant in the world and was voted number 27 in the 2010 S.Pellegrino World’s 50 Best Restaurant. It has also won top honours in the Australian Gourmet Traveller Restaurant Awards and The Sydney Morning Herald Good Food Guide as “Restaurant of the Year” for two consecutive years in 2009 and 2010.

The Australian Good Food and Travel Guide (AGFG) rated Quay four “chef hats” and Claude’s – a thirty-three year old fine-dining restaurant that offers modern French cuisine – three “chef hats”. Inspired by Europe’s Michelin and Gault Millau Guides, AGFG has long been acknowledged as Australia’s most comprehensive restaurant, accommodation and travel authority. At these top-ranked establishments, Chef Pooley honed his culinary skills and learned from Australia’s best such as Quay’s celebrity chef, Peter Gilmore and Claude’s Malaysian-born Chef Chui Lee Luk Prior to that, Chef Pooley was attached to the Astral Restaurant at Star City Casino, the Hilton Hotel, Sydney during its relaunch and grand opening, and Monteque restaurant in Melbourne.

Chef Pooley started his culinary career at age 15 as an apprentice in the Pacific International Hotel, Sydney followed by further training in several dining outlets within the state of New South Wales.

“With Chef Pooley’s experience in modern fine dining, he is the ideal choice to create new contemporary dishes and enhance classic favourites at Feringgi Grill. We are sure he will delight the Grill’s loyal guests as well as bring in new clientele with his culinary skills and eye for detail,” said Desmond Hatton, general manager of Shangri-La’s Rasa Sayang Resort and Spa, Penang.

Chef Pooley said, “The art of cooking has always been a passion and true love of mine from a very young age. Growing up in my grandparents’ café, I knew becoming a chef was where I want to be. For me, it is all about the guests and giving them the best – a unique, attractive and most memorable dining experience possible!”