St. Regis Langkawi introduces three new ‘kings of the kitchen’

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  • The St. Regis Langkawi Resort introduces their newly appointed ‘kings of the kitchen’. Executive Chef Gaetan Biesuz, Executive Pastry Chef Robby Motota and Chef De Cuisine Beno Wicaksana combine their talents to create exclusive dining experience in a variety of exquisite settings.

    At Kayu Puti, a specialty restaurant perched majestically over sparkling water designed by Bill Bensley, a new team of kitchen stars has arrived and as they say, good things come in threes. Combining their skills under the dynamic leadership of Executive Chef Gaetan, the three maestros have created an exquisite and refined menu where East meets West over the sea.

    With the sensuous intimacy of a private beach retreat over water, Kayu Puti is the epicentre where select ingredients are transformed into gastronomic masterpieces. Kayu Puti’s haute Asian-inspired dinner specialities consist of treasured regional traditions and cherished familial recipes updated with contemporary techniques.

    French Executive Chef Gaetan Biesuz brings a world of experience to The St. Regis Langkawi, having worked in kitchens in England, USA, Dubai and most recently, Thailand. His food philosophy stems from a modest family upbringing where excellent food was a cornerstone of life with the concept of respect at its core. Chef Gaetan believes that respect for ingredients, coupled with respect for his team goes a long way to garnering the best results. Respecting the local environment, culture and community is also very important to him. The relationship with local suppliers is one built around mutual respect and this is illustrated by acknowledging these suppliers on his menus. As a chef, Gaetan feels this is of paramount importance, being fortunate to work with quality producers of fresh fruit and vegetables or seafood.

    Indonesian born Chef De Cuisine Beno Wicaksana has extensive experience in some of Indonesia’s top 5-star hotel and resort kitchens. Growing up, he was influenced by his culinary family and developed his philosophy that cooking is a form of honest expression. Chef Beno shares the love of using the freshest ingredients sourced from local suppliers, with his favourite dish to prepare at The St. Regis Langkawi being the regional classic Asam Pedas black cod.

    Also hailing from Indonesia, Executive Pastry Chef Robby Motota has produced delectable morsels in luxury hotels from Indonesia to the Maldives, Qatar, Dubai and Thailand. From a young age he was passionate about baking and pastry and brings his great experience and dedication to producing dishes such as the traditional Nagasari, to which he has applied a unique modern twist. Chef Robby’s engaging personality helps define the culture in the kitchens of The St. Regis Langkawi, where the team are one big happy family.

     

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