NEW CHEF STEVE CHOU ON BOARD @ RESORTS WORLD GENTING, PAHANG
INTRODUCING STEVE CHOU- RESORT WORLD
GENTING’S NEW INTERNATIONAL ADDITION
Resort World Genting is pleased to welcome Chef Steve Chou to its culinary fold. Chou joins
Resort World Genting as Research &
Development/ Corporate Chef from Hong Kong’s Privé Group, where he was Head Chef at Bungalow, an
upscale French-Asian supper club which morphs into a nightclub on weekends.
A graduate of New York University, Chou holds a
Bachelor’s Degree in Hospitality Administration/ Management. He also trained at
the French Culinary Institute (FCI,
now the International Culinary Center) in New York, which boasts alumni like Bobby Flay, Wylie Dufresne, Lars Williams,
Head of Research and Development at Noma in Denmark, and Noppon Bunnak (Iron Chef
Thailand 2013).
A Taiwanese
growing up in New York City, Chou
did not immediately fall in love with the culinary arts. He remembers his first
kitchen attempt as being “a condensed milk sandwich”. He was initially more
drawn to the hospitality side of the service industry, having worked with the Hyatt group as Front Office Manager.
The desire, however, to know what he was serving people, led him to the back of
house. He began his culinary career as a line cook in Vong, superstar restauranteur and
Chef Jean-Georges Vongerichten’s Southeast
Asian restaurant, which closed in 2009. He then spent 6 years at The Modern, under the wing of Chef
Gabriel Kreuther, a classically trained Frenchman from Alsace who went
on to open his self-named restaurant in New York. Kreuther received the James
Beard Foundation Award for “Best Chef: New York City” in 2009.
A trip back to
Taiwan to nurse his ailing father saw him being introduced to that
region’s culinary circles, leading to
the offer to helm Bungalow. Working with Asian ingredients was a new
experience, but Chou trod carefully, choosing not to use new ingredients just
for novelty’s sake. “As a chef, my goal is to bring out the best in a dish.
This means no overcooking, and keeping it simple. While I like Asian flavours
like lemongrass, the technique used for it should depend on its role in a dish.
Rendering it slowly, as opposed to stewing it with other aromatics, brings out
a different character,” he said.
Describing his
cuisine as “true, grounded, simple and elegant,” Chou is eager to stand
shoulder-to-shoulder with Resort World Genting’s chef brigade. “ To understand another chef’s culture, to
know and surround myself with people who share the same fundamentals as I do,
is going to be exciting. To help build up new chefs, is equally as exciting,” said
Chou, who will be developing new menus and signatures dishes for Resort World
Genting’s premium dining establishments.
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| Part of the gourmet from the haute cuisine- "BAKED ROMAINE" |
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| Part of the gourmet from the haute cuisine- "SPICED LAMB BELLY" |
As if the change
between the frenetic pulse of Hong Kong to the semi-solitary confinement on top
of Genting would cause adverse effects, Chou shared a surprisingly secret,” I actually like my quiet time and space.
In Hong Kong, the food media portrayed me as this very glammed, buff young chef
who sometimes had a man bun, but in truth, I’m looking forward to being in
Genting, with the exciting city of Kuala Lumpur just 45 minutes away, brimming
with different laksa.”
To find out what is Chef Steve cooking up a storm in the kitchen, do stay tuned!
Location: THE OLIVE
RESTAURANT, Lobby Floor, Genting Grand, Resorts World Genting, Pahang
Contact: +603- 6101 1118 (ext 59668)
Business Hours: Daily 6pm -11pm (Last Order at 1030pm)
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