Luxury resort Anantara Desaru Coast Resort & Villas is pleased to announce that fine-dining veteran Fahdrul Abd Malek has joined as the property’s new Executive Chef. In his new role, Chef Fahdrul will handle all culinary operations for the seaside property’s two dining venues, as well as contributing to the resort’s sustainability credentials by celebrating local produce and indigenous flavours.
A native of Malaysia, Chef Fahdrul joins the resort with a wealth of experience in luxury hospitality. Most recently, he was Executive Head Chef at the Grand Dame of Penang, the Eastern & Oriental Hotel, with previous roles at Mandarin Oriental, Kuala Lumpur and Hilton Hanoi Opera in Vietnam. Passionate about traditional Malay cuisine (his personal favourites include Malaysian chicken curry and compressed rice with peanut sauce), he also specialises in Asian and continental cuisines, as well as fine-dining.
Chef Fahdrul is a seasoned hotelier who began his career in 1997 at the New World Hotel in Kuala Lumpur, before getting his first hotel opening experience with Mandarin Oriental, Kuala Lumpur. In 2004, he joined Hilton Kuala Lumpur, where he had the opportunity to train under legendary chef Cheong Liew at The Grange restaurant, Hilton Adelaide. In 2010, after five years of honing his fine dining and banqueting skills at Hilton, Chef Fahdrul moved to The Westin Kuala Lumpur as Banquet Chef De Cuisine.
Chef Fahdrul’s first Executive Sous Chef appointment was at one of Vietnam’s most prestigious hotels, the storied Hilton Hanoi Opera, which he joined in 2011. When he returned to The Westin Kuala Lumpur from his overseas adventure, it was as the property’s Executive Sous Chef (and Acting Executive Chef for 15 months.) After his time working and living in Malaysia’s bustling capital city, the move to the slow-paced Langkawi as Executive Chef at The Andaman, a Luxury Collection Resort, presented him with an opportunity to put his creativity to the test. For his new menu, Chef Fahdrul sourced the produce directly from the surrounding primaeval rainforest and went foraging around the island, resulting in a highly seasonal, uber-localised offering.
Three years later, Chef Fahdrul joined Le Meridien Kota Kinabalu as Executive Chef in charge of four F&B outlets, before accepting the most senior culinary position at the heritage Eastern & Oriental Hotel, Penang in 2019. There, as Executive Head Chef, he took part in the re-opening of the Heritage Wing, as well as overseeing eight dining venues and banqueting.
At Anantara Desaru Coast Resort & Villas Chef Fahdrul will be tasked with shaping the food philosophy and delivering a new menu strategy for the restaurant and bars to reflect the unique character of each outlet whilst bringing sustainability and seasonality to the fore. “Sourcing products from local fishermen and farmers is key to making delicious, seasonal food,” commented Chef Fahdrul. “I look forward to working with the rich bounty of the Desaru Coast as well as drawing on my 20 years in the industry to put my own distinctive culinary mark on the hotel’s menus.”
Christian Gerart, General Manager at Anantara Desaru Coast Resort & Villas, said: “It is the perfect time to bring Chef Fahdrul on board. He understands the resort’s vision and our commitment to sustainability, and so is well placed to take our food offering to the next level. From dining at our signature seafood and grill Sea.Fire.Salt. to experiencing Turmeric and Observatory Bar, Anantara guests and residents can look forward to the most flavourful experience in every bite.”
