 | Shaiful Kassim Executive ChefOriginally from Malaysia, Chef Shaiful has extensive experience working overseas, including the Hilton Seychelles Labriz Resort & Spa, Hilton Sandton Johannesburg and Hilton Al Hamra Beach & Golf Resort. A career highlight was working at the Connaught Hotel with Gordon Ramsay and at Ramsay’s Restaurant at Claridge’s in London. In Dubai, he spent time at a fine dining restaurant, Signature, which was led by Two Michelin star Chef, Jerry Bastian, before moving on to the double award-winning seafood restaurant, Nautilus in Abu Dhabi. He has a broad experience in many types of cuisine including seafood, French, Italian, Asian, Mediterranean, modern British/European cuisine. Millennium Hilton Bangkok. 123 Charoennakorn Road, Klongsan, Bangkok,10600, Thailand. 66 2442 2000 bangkok.hilton.com Why cooking as a career? Cooking is a passion and its intensity makes it a very rewarding job. Two biggest influences on your career? My family and top chef Gordon Ramsay whom I had the privilege to work for in one of his restaurants in London. Best early kitchen experience? Working under a chef de cuisine with the influence of Alain Ducasse at La Mer fine-dining French restaurant at The Ritz Carlton Doha, Qatar. |
| Worst kitchen experience? There is no worst kitchen experience; you must look at every situation as a challenge waiting to be resolved. A chef needs to have the proper knowledge, the right skills and be passionate about food to be able to rise up to these challenges. What’s your cooking philosophy? Best quality of produce and the right tools. You work long hours, is that ok? Long hours are part of our lives as a Chef. Any signature dish? Roasted langoustine with seafood ravioli, runner beans and parmesan espuma Biggest culinary myth? Pasta needs to be rinsed. You don’t need to give your pasta a bath in cold water after boiling it because it will remove the starch that helps thicken the sauce. Best meal you have ever eaten? Winter white truffle soup Best meal you have ever cooked? Roasted Dover sole with cream of cucumber and albino caviar sauce Which cuisine type leads the world? Classic French cuisine. What is your favorite cuisine? Seafood French Favourite cookbook? La Cuisine de Regis et Jacques Marcon All-time favorite restaurant? Reflets par Pierre Gagnaire | Favourite Bangkok restaurant? Le Normandie Bangkok How do you keep in touch with the latest food trends? Dine in trendy restaurants and follow the star chefs on social media Have you ever created an entirely new dish? Yes, pan seared wild seabass with crab cannelloni, Romanesco cream and wild garlic foam Famous people you have cooked for? HE Mahathir bin Mohamad, Sheik Mohammed bin Zayed Al Nahyan, Prince Albert II of Monaco, Michael Schumacher, Rafael Nadal – and more What dish would you recommend for US President and the Malaysian Prime Minister President Trump is known for his love for fast-food so I would recommend Thai food for a change to his diet. For Mahathir bin Mohamad, I would recommend his favourite roti canai with chicken curry Greatest achievement to date? I was part of the team that won the World Travel Awards 2017 for United Arab Emirates Best Leading Resort Utensils you can’t do without? Bamix hand blender Best advice you have ever received? My former mentor and a friend once told me to make decisions with your people in mind. If you do what is right for the team then you are doing what is right for the company. Favourite dish cooked by someone else? Lobster spaghetti by Angela Hartnett in London If you were not a chef, what would you be? A lawyer, because they always have the answers to all the questions. What’s next for you? To become a group Executive Chef. |
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