As Executive Chef of Le Méridien Kuala Lumpur, Antoine Rodriguez has been instrumental in keeping everything together and ensuring that quality food is served consistently to guests and associates. However, it was his intelligence, knowledge and creativity that won the heart of the judges during the Hospitality Asia Platinum Awards, 2018-2020 Malaysia Awards Series for the ‘King of Kitchens – The Ambassador of Cuisine’ and ‘Western Cuisine Masterchef – Master of Fine Cuisine’. He also won the Hospitality Asia Platinum Awards back in 2016, 2013, 2011, 2008, 2007, 2006 and 2005 for the Best Executive Chef.
“It was an honour to defend this prestigious title again as I was competing against chefs with calibre and this was really unexpected”, admits Executive Chef Antoine.
Born in Bordeaux, France, Chef Antoine gained his wealth in culinary knowledge through his travels to the Caribbean Islands, Sri Lanka, Seychelles, Thailand, Africa and Turkey. As the hotel’s Executive Chef, Chef Antoine is responsible for the overall culinary operations, food conceptualization, promotions, menu planning and ensuring high quality service delivery standards of 110 kitchen professionals. He hopes to elevate Le Méridien Kuala Lumpur’s restaurants to a new level. This celebrated chef derives satisfaction by constantly pushing the boundaries in the food arena and likening his food to architecture. His love for food started when he was assisting part-time in his friend’s take-away restaurant whilst attending high school in France. After much encouragement from family and friends, Chef Antoine enrolled himself into a hotel school and trained at the ‘Lycee Technique D’Hotellerie & Tourisme’ in Bordeaux.
Chef Antoine began his career in 1976 as a Commis Seafood Chef in a French Restaurant. He later became ‘Chef in Charge of Operations’ in the renowned Chateau Des Trois Poetes for over two years. In 1982, he served in the Intercontinental Okoume Palace, Africa as a Western Chef and gained valuable experience and knowledge after a one-year stint in the French Army as a ‘Private Chef of Commander’.
His first breakthrough came when he was employed as the Executive Chef at Le Méridien Barbaron, Seychelles. He flourished, working in an exciting and motivating environment and he shared his expertise with other Le Méridien properties.
In 2004, Chef Antoine joined Le Méridien Kuala Lumpur as the Executive Chef and has been flying high. Accolades include “Best Steak House for Prime” by The TimeOut Food Awards 2011, “Asia’s Finest Restaurants” by Miele Guide 2011/2012, “Best Asian Cuisine 2005/2006” by Hospitality Asia Platinum Awards, Overall winners of the Meat & Livestock Australia (MLA) Black Box Challenge 2007, “Most Outstanding Hotel Team & Overall Champion” by Culinaire Malaysia 2007, just to name a few.
