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THE DISHES<br />
Asam Seafood Risotto with scallop, shrimps,<br />
calamari, eringi mushroom, green peas, chili,<br />
tamarind, torch ginger, kesum leaf<br />
<strong>The</strong> Greens with mixed arugula, asparagus, roasted bell pepper, almond, goma dressing<br />
Coming back to Malaysia, Chef Zack first joined Crown<br />
Princess Hotel at Jalan Ampang for a short stint, then joined<br />
Hotel Nikko as Chef de Tournant for a year before being<br />
promoted to Executive Sous Chef for another 4 years. He was<br />
again promoted to Acting Executive Chef at Hotel Nikko for<br />
the next 3 years which further firmed up his skills in various<br />
cuisines. After Hotel Nikko, he joined Malaysia Airlines as<br />
Executive Chef and was based in Kuching, Sarawak. While it<br />
might seem a departure for the chef who had worked at many<br />
acclaimed international hotels, he saw it as an invaluable<br />
experience getting to learn about the strict hygiene system<br />
for airline food, preparing meals for high altitudes, and other<br />
best practices by airlines. “It was a mix of hard work and luck<br />
that allowed me to travel and expand my knowledge in food<br />
and the best possible way to prepare it. My hard work and<br />
determination certainly paid off,” says Chef Zack.<br />
Soon, Chef Zack found himself a stint as Executive Sous<br />
Chef at the prestigious Four Seasons Langkawi, where he<br />
had always dreamed of working. Before he was tapped for<br />
Tropicana, his last station was at the Ritz Carlton Langkawi,<br />
as Executive Sous Chef and he is excited to be able to bring<br />
the taste and flavours that he has been creating and preparing<br />
at these acclaimed 5- and 6-star properties to the patrons of<br />
Tropicana Golf & Country Resort’s food and beverage outlets.<br />
Chili Beef Carpaccio with Angus raw beef, mixed<br />
arugula, roasted beetroot, tomato confit, bottle<br />
beans, chili padi dressing, shaved parmigiana<br />
A Five Star Meal<br />
Chef Zack will be overseeing the complete dining experience<br />
at Tropicana Golf & Country Resort’s 450,000 sq ft<br />
clubhouse, the heart of the resort set amidst rolling greenery<br />
TM | JANUARY/FRBRUARY <strong>2020</strong><br />
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