Italian Chef de Cuisine Andrea Zanella serves dishes featuring fresh and seasonal Italian ingredients to showcase his take on vibrant and traditional flavours with a creative twist. He enjoys maintaining classic flavours to please all palates. Hailing from Venice, Chef Zanella has over 30 years of experience in the kitchen. He has worked in Switzerland, United Kingdom and in Asia between Bangkok, Phuket, Macau and Kuala Lumpur after obtaining in 1994 a Michelin star in Italy. Chef Andre Zanella from Senja in the Saujana Hotel Kuala Lumpur uses Australian lamb to produce one of his favourite dishes, herb-crusted lamb loin. He prepares the dish using garlic purée and Portobello mushrooms and serves it with baby carrots and rosemary lamb jus. The chef recommends a fine Italian Chianti wine to complement and not overpower the flavours of the lamb.
Herb-Crusted Lamb for Italian Chef
