A New Recipe for The New Year!

KUALA LUMPUR, 16 January 2017 ­–
The Kuala Lumpur Convention Centre (the Centre) has promoted Chef Hisham Bin Jaafar to Executive Chef from his previous role as the Centre’s Executive Sous Chef. Chef Hisham has over 26 years of banqueting experience in 5-star hotels and convention centres, 10 years of which have been as the Centre’s Executive Sous Chef.

Speaking on his promotion, Chef Hisham explained, “I am extremely honoured to be given the opportunity to lead the Centre’s award-winning culinary team. I would like to thank my mentor, Chef Richmond Lim, for guiding me over the years and creating such a wonderful culinary legacy here. I am proud to now helm a strong and supportive team, and together we will create the next chapter of the Centre’s gastronomic legacy.”

“2017 will be an exciting year for our culinary team with numerous offerings and initiatives to be implemented. My main goal is to further develop and inspire our world-class chefs and kitchen personnel so that we continue to ‘push the envelope’ in creating innovative and memorable dining experiences. We will maximise our use of local fresh ingredients to ensure the freshness, flavour and quality of our food, as well as strive to be as sustainable and environmentally-friendly as possible,” Chef Hisham concluded.

As the Executive Chef of the Centre, he is in charge of Malaysia’s largest commercial kitchen of 3,157 sqm and is responsible for overseeing a culinary brigade of 50 chefs and over 130 kitchen hands. He will also guide the team in creating innovative menus that cater to the needs and dietary requirements of multi-cultural and multi-ethnic delegates and visitors. Always looking to ‘think outside the box’ to enhance the guest experience, his knowledge of local gastronomy combined with his passion for French and Italian cuisine and love of international flavours will ensure that the Centre’s distinctive reputation as a culinary trend-setter remains intact.

Chef Hisham has played a key role in the development of the Centre’s renowned culinary offering and has had an important hand in captaining the Centre’s team to victory in numerous culinary competitions over the past 10 years. He was also heavily involved in the Centre’s achievement of its halal certification from Jabatan Kemajuan Islam Malaysia (JAKIM) for all five kitchens – Chinese, Western, Cold, Pastry and Malay – in 2012.

Chef Hisham’s vast banqueting experience at the Centre includes a portfolio of prestigious and major inter-governmental, royal and high-profile events, such as the British Malaysia Chamber of Commerce (BMCC) luncheon for Their Royal Highnesses, the Duke and Duchess of Cambridge and the 25th World Gas Conference 2012 which was attended by over 5,500 political leaders and industry movers and shakers from 80 countries. In 2015, Chef Hisham was a leading member of the team that handled the preparations for the 26th and 27th ASEAN Summit and Related Summits, the latter attended by the Heads of State/Government of over 18 countries, including the President of the United States, Barack Obama; Premier of the People's Republic of China, Li Keqiang; and Prime Minister of India, Narendra Modi, to name a few.

Prior to joining the Centre in 2007, Chef Hisham was the Chef de Tournant at Le Méridien Kuala Lumpur, where he was in charge of monitoring the hotel’s daily banquet operations and its distinguished Prime Restaurant.

Chef Hisham has a Diploma in Hotel Management from Singapore Hotel Association Technology Education Centre (SHATEC) and has been an active member of the Chefs Association of Malaysia since 1996.

For all the latest news and information on the Centre, visit www.klccconventioncentre.com.

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