{"id":4792,"date":"2018-12-10T14:24:45","date_gmt":"2018-12-10T06:24:45","guid":{"rendered":"http:\/\/hapa.asia\/?p=4792"},"modified":"2019-12-17T18:36:36","modified_gmt":"2019-12-17T10:36:36","slug":"chef-antoine-rodriguez","status":"publish","type":"post","link":"https:\/\/hapa.asia\/index.php\/2018\/12\/10\/chef-antoine-rodriguez\/","title":{"rendered":"Chef Antoine Rodriguez"},"content":{"rendered":"\n

As Executive Chef of Le M\u00e9ridien Kuala Lumpur,\nAntoine Rodriguez has been instrumental in keeping everything together and\nensuring that quality food is served consistently to guests and\nassociates.  However, it was his intelligence, knowledge and creativity\nthat won the heart of the judges during the Hospitality Asia Platinum Awards,\n2018-2020 Malaysia Awards Series for the \u2018King of Kitchens \u2013 The Ambassador of\nCuisine\u2019 and \u2018Western Cuisine Masterchef \u2013 Master of Fine Cuisine\u2019. He also won\nthe Hospitality Asia Platinum Awards back in 2016, 2013, 2011, 2008, 2007, 2006\nand 2005 for the Best Executive Chef. <\/p>\n\n\n\n

\u201cIt was an honour to defend this prestigious\ntitle again as I was competing against chefs with calibre and this was really\nunexpected\u201d, admits Executive Chef Antoine.<\/p>\n\n\n\n

Born in Bordeaux, France, Chef Antoine gained\nhis wealth in culinary knowledge through his travels to the Caribbean Islands,\nSri Lanka, Seychelles, Thailand, Africa and Turkey. As the hotel\u2019s Executive\nChef, Chef Antoine is responsible for the overall culinary operations, food\nconceptualization, promotions, menu planning and ensuring high quality service\ndelivery standards of 110 kitchen professionals. He hopes to elevate Le\nM\u00e9ridien Kuala Lumpur\u2019s restaurants to a new level. This celebrated chef\nderives satisfaction by constantly pushing the boundaries in the food arena and\nlikening his food to architecture. His love for food started when he was\nassisting part-time in his friend\u2019s take-away restaurant whilst attending high\nschool in France. After much encouragement from family and friends, Chef Antoine\nenrolled himself into a hotel school and trained at the \u2018Lycee Technique\nD\u2019Hotellerie & Tourisme\u2019 in Bordeaux. <\/p>\n\n\n\n

Chef Antoine began his career in 1976 as a\nCommis Seafood Chef in a French Restaurant. He later became \u2018Chef in Charge of\nOperations\u2019 in the renowned Chateau Des Trois Poetes<\/em> for over two years.\nIn 1982, he served in the Intercontinental Okoume Palace, Africa as a Western\nChef and gained valuable experience and knowledge after a one-year stint in the\nFrench Army as a \u2018Private Chef of Commander\u2019. <\/p>\n\n\n\n

His first breakthrough came when he was\nemployed as the Executive Chef at Le M\u00e9ridien Barbaron, Seychelles. He\nflourished, working in an exciting and motivating environment and he shared his\nexpertise with other Le M\u00e9ridien properties. <\/p>\n\n\n\n

In 2004, Chef Antoine joined Le M\u00e9ridien Kuala Lumpur as the Executive Chef and has been flying high. Accolades include \u201cBest Steak House for Prime\u201d by The TimeOut Food Awards 2011, \u201cAsia\u2019s Finest Restaurants\u201d by Miele Guide 2011\/2012, \u201cBest Asian Cuisine 2005\/2006\u201d by Hospitality Asia Platinum Awards, Overall winners of the Meat & Livestock Australia (MLA) Black Box Challenge 2007, \u201cMost Outstanding Hotel Team & Overall Champion\u201d by Culinaire Malaysia 2007, just to name a few.<\/p>\n\n\n\n

\"\"<\/figure>\n","protected":false},"excerpt":{"rendered":"
As Executive Chef of Le M\u00e9ridien Kuala Lumpur, Antoine Rodriguez has been instrumental in keeping everything together and ensuring that quality food is served consistently to guests and associates.  However,…<\/div>\n
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