Klaus has been the Executive Chef here at the Sheraton Mirage Port Douglas since 2002, leading an exceptional team of over 50 chefs and stewards of over 14 nationalities.

Chef Jordan comes from Harbin and he specializes in Chinese, French, Italian and Russian cuisine.

Hailing from Winterthur, Zurich, this Swiss Chef has chosen Langkawi as his first destination within the Asian continent to be further inspired in the culinary world as the Executive Sous Chef.

Chef John hails from Hong Kong and has more than 40 years working experience of kitchen and management. He has showcased his talent in many award-winning restaurants and hotels. He has also served the most VVVIPs like the former US president Bill Clinton, former Philippines president Corazon and the Australian prime minister etc.

Chef Peter comes from Malaysia and has been in China for almost 5 years. He specializes in Western and European cuisines and have worked with a number of Michelin chefs during world gourmet safaris in Singapore.

Originally from Ireland, Chef De Cuisine Jason has worked at various restaurants in the U.K and France for two years before heading out to Australia. Chef Jason spent 3 years as Cuisine de Chef at Cadmus Restaurant in Circular Quay, Sydney before joining Peter Kuruvita’s two Michelin star Flying Fish Restaurant as Senior Sous Chef. Now heading the restaurant at Sheraton Fiji Resort.

Chef Chan has more than 40 years work experience and has worked all over the world like Singapore. Indonesia. Australia. Brunei and Britain,  He has received many awards including being awarded as Chinese Chef by the China Cuisine Association.

Experienced Pastry Chef Mickey Miao has over 16 years of experience accumulated in the hospitality business and an extensive knowledge in different culture.

With over 12 years in the industry, Scott has served as Chef de Cuisine for Royal Pines Resorts in Queensland and has worked with some of the big names in the industry including Gabrielle Martin, and Marcus Moore

Executive Sous Chef Ambrose Andrew heads the kitchen operations in Fiji. He has been with the company since 2002, working at The Westin Melbourne and Sheraton Mirage Gold Coast before joining the Fiji organization. Ambrose has been in the industry for over 20 years and shows great Pride, Passion and Professionalism in His work and for his Team.

Johor-born Chef Rajesh began his career in the kitchens of the Westin Singapore where he developed a profound passion for Italian cuisine. He started off as a waiter at Prego Westin before moving into the kitchen. In the midst of his training in the kitchen, he was given the opportunity to further his studies for a few weeks in the Italian kitchens of Italy where he fine tuned his skills.

Sous Chef Eric Lu hails from Guangdong Province who has worked in many international hotels in Shenzhen, Hong Kong and Xiamen. With ten year’s working experience, Chef Lu will prepare genuine Japanese cuisine.

Chef Eliot Chen hails from Guangdong province. Specializing in Cantonese cuisine and working with fresh seasonal produce, his food is both traditional and creative. Chef Chen has organized many big banquets for the reception of government leaders from all over the world in Shanghai Pudong Shangri-la hotel.  Chef Chen has worked in Marriott, Shangri-la and Starwood hotels for nearly 20 years.

Chef Mohamad Noor hails from the state of Johor, south of Malaysia.  His specialty is in Malay Cuisine. His food is authentic with a modern concept. Chef Mohamad Noor brings with him 5 years of experience as Chef de Cuisine in the award-wining restaurant,The Gulai House.

Executive Sous Chef Chung Nguyen hails from Hanoi, the capital of Vietnam. He specializes in Vietnamese, Asian, Indian and European cuisines preferring to work with fresh seasonal produce and local herb.  His food is contemporary and creative.

Chef Herman Lai hails from Hong Kong, China. He specialty is using fresh seasonal produce in his cuisine. Chef Lai was previously working as Chef De Cuisine in the Grand Hyatt Taipei, Taiwan. He was the only Chinese representative who attended the “Madrid Fusion 2005” in Spain.

Chef Vincenzo Gatti Mezzo's Chef De Cuisine offers an extensive range of dishes inspired from the varied regions of Italy. Originally from Brindisi in Italy, Chef Vincenzo brings with him extensive culinary experience from top Italian restaurants. He has delighted diners from all over the globe having worked in prestigious award-winning Italian restaurants in major cities such as Italy, Germany, the Netherlands, Dubai and Beijing.

Chef Irwan hails from the west of Jakarta. Specializing in Western cuisine and working with fresh seasonal produce, his food is contemporary and creative.

Certificate Culinary Master Craftsman hails from the East of Germany. Specializing in Fusion-Spa cuisine and working with fresh seasonal produce, his food is contemporary and creative.

As the hotel’s Executive Chef, Antoine is responsible for the overall culinary operations of 12 kitchens, food conceptualization and promotions, menu planning and ensuring high quality service delivery standards of 110 kitchen professionals.

Chef Songvut Thonoi has more than 25 years experience gained in countries like Egypt, Muscat and the Persian Gulf. He specializes in combining tradition and contemporary creativity in his culinary style.

Luca Pulese, the 37-year-old Italian has over 20 years experience in the hospitality industry. Chef Luca has a lifelong passion for food. Much of the formative years of his culinary career were been spent working in Italy and he is a master of his native cuisine.

Chanawin, the southern Thailand born, started his career as an apprenticeship at the age of 15. After several years of discovering different cuisines in many restaurants, he moved forward to Bangkok and Phuket collecting techniques of cooking and also learning more about Asian cuisines.

Chef Pang Lee Siang came from Malaysia to Indonesia as an Executive Chef Sheraton Surabaya Hotel & Towers. His passion and creativity have brought many changes in his cooking style towards the Indonesian people. He is especially attentive and always accommodates to the needs of his customers in terms of food and beverage requirements on conventions and other functions.

Sanjay started his career as a trainee with the Oberoi group of hotels and also worked as a Chef-de-Partie with the Taj group of hotels. He then ventured out to sail the seven seas and learnt about the varied cultures and cuisines from all over the world. He is now with Le Meridien Pune, heading their Chinese and Thai specialty restaurant, Spice Island, since 1999.

Executive Chef Thierry started his culinary journey at a very young age of 13. He began as an apprentice under one of the Master Chef in France. His passion for cooking had brought him across the ocean, from his hometown in Dinard, France, to various places in Africa, mainland China, Thailand, and Vietnam. He joined Starwood in March 2008 with Le Méridien Jakarta where he now also savors the Indonesian culinary world. 

Executive Chef Sven Neuert commenced into the culinary world at the tender age of 14. He began helping out his grandmother and mother in their restaurant. Born into a German restaurateur family of 3, Sven joined the hospitality business in 1988 as an apprentice chef.

Charismatic and award-winning Swiss-Australian Executive Chef Roger Rechsteiner hails from Arbon, Switzerland.  Specializing in classical traditional French, Swiss & Mediterranean over fusion of Australian, Pacific Rim, Middle East and Thai cuisine, Chef Roger always bring new ideas and a fresh approach to the food & beverage in all hotels, restaurants, Michelin star restaurant, and corporate catering industries where he has worked. Roger Rechsteiner is an Executive Chef who doesn’t believe in kitchen stereotypes, managing a team of 25 chefs including six apprentices in Australia’s largest hotel, he has still found time to develop a culture of learning and development.

Chef Nicolas left France 9 years ago to seek the different cuisines which have contributed to his culinary skill. His familiarity with diverse kitchen techniques, methods and recipes comes from having spent time in French Polynesia at Le Meridien Bora Bora, also in the West Indies and now Cambodia. Nicolas' passion for travelling paved the way in authoring his very own “Meditteranean Cuisine Cookbook” published in France, Switzerland, Belgium and Canada.

Scottish born, Aussie-by-adoption Ian Lovie has a taste for life’s simple pleasures. After 12 years living in Melbourne, breathing and eating the Pacific Rim, Ian’s lifestyle and culinary influences may have changed a little, but his down-to-earth character, lilting accent and easy-going Scottish charm appear undiluted.

Born in Kedah, Zubir graduated from the School of Hotel and Catering Management, Mara Institute of Technology in 1988 with a Diploma in Chef Training. His career began as a kitchen apprentice in various International brands such as Hyatt, Sheraton, Marriott, Hilton, and Grand Plaza Park Royal before joining Le Meridien Kuala Lumpur.

Born and raised in Perak, Ramu, having been in the culinary arena for 19 years, spent most of his childhood by his mother’s side learning the importance of balancing the rich flavours of local delicacies as well as mastering international flavours.  

Family legacies are made of these! Since the age of seven Frédéric Molinie knew he wanted to follow the footsteps of his ancestors – to be a Master Chef. He began his career in 1988; a French national with exceptional culinary skills Chef Molinie begins his journey into Krabi, Thailand as Executive Chef of the Five Star Sheraton Krabi Beach Resort.

Chef Jack Wang hails from the capital city of Taiwan. Specializing in Italian cuisine he has great working experiences in Hassler Hotel Roma.  Jack was working as Sous Chef in the award-winning Hotel Sherwood Taipei Toscana Italian Restaurant for 5 years. Chef Wang's food is both contemporary and creative.

Chef Sotao Tomita hails from the Kanto region of Japan. Specializing in Japanese cuisine and working with fresh seasonal produce, his food is contemporary, creative and faithful to basics.

With years of experience under his belt, Chef Li Xiangwei specialty is in Cantonese cuisine as well as creating new dishes. Always on the look out for fresh, creative ideas, Chef Li Xiangwei boldly adopted an open-type kitchen to provide more interaction among the diners and the chefs presenting a wide variety of fusion style nouvelle cuisine to diners.

Chef Alvin Khoo is no stranger to the pre-opening of hotels & restaurants in Kuala Lumpur, Malaysia.  Chef Khoo hails from Penang, Malaysia, he is highly skilled in preparing and presenting of Asian, Continental, Italian and New World cuisine. He has worked in numerous famed establishments such as The Luxury cruise liner Queen Elizabeth 2, Hyatt, Hilton, Sol Melia, Regent, Westin and JW Marriott.

After I graduated from school, I worked for 3 years at "Kasuga" a Chinese restaurant in Otus, Shiga prefecture Japan. After that I worked for 3 years at a Chinese restaurant in New Otani, Kobe prefecture. Then I moved back to Miyazaki and have been working at the Chinese restaurant Lan Hai for about 13 years now. 

I worked as an Executive Chef in a Japanese restaurant in Osaka and before that I worked in Chiba for 8 years. After I came to Miyazaki, I have worked for 4 years for Sheraton Miyazaki as the Executive chef of Karaku.

After I graduated from high school, I worked for a Japanese restaurant at the Sun Hotel in Miyazaki. During this period I was trained for 3 years as a Chef in a Japanese restaurant in Tottori prefecture. There I experienced new styles as a Japanese Banquet Chef at our resort, after this I moved to Japanese restaurant “Karaku” as their Executive Chef and now I am the Executive Chef at Kai Restaurant.

I worked for a Japanese restaurant “Kigawa” in Osaka for 5 years, after that I came back to Miyazaki. I started first as a Japanese banquet Chef and later became Executive Chef of Toyotama.

After I my graduated from the university, I worked for a Japanese pub in Tokyo as a service staff for 3 years. I was also in charge of purchasing. After this I came back to Miyazaki and experienced the Japanese cuisine and Sushi skills at different outlets in our resort. In 2000, I went to Yashio Sushi Bar where I trained at the Ginza Kyubey in Tokyo. Here I learned the Sushi skills Tokyo style, which is called Edomae style.

I worked at an Italian restaurant in Saitama for 5 years then I entered the Agape Restaurant in Tokyo. From Tokyo I moved to Miyazaki’s Agape Restaurant and I am Executive chef since 4 years now.

Executive Chef KK Chan started in the hospitality industry in 1993 in Malaysia. He worked for different hotels in Malaysia, before joining Starwood in 2005. As Executive Chef of Four Points by Sheraton Shenzhen, KK Chan has won different prestigious restaurant awards.

Executive Chef Andreas Schimanski started his career as an apprentice at the age of 16. After several years of discovering different cuisines in Europe, he moved to South Africa, the Middle East and South East Asia, learning from each country ideas and different techniques of cooking.

Executive Sous Chef Jimmy Jin hails from the Hubei province of China. Specializing in Western and Asian cuisine, he enjoys working with fresh seasonal produce. His food is contemporary and creative. Jimmy has worked as Executive Sous Chef at the Sheraton Changsha Hotel for 2 years.

Chef Michael Wendling hails from the South of France. Specializing in French cuisine and working with fresh seasonal produce, his food is contemporary and creative. A master student of 3 stars Michelin Chef Georges Blanc, Michael was working as Executive Sous Chef in the award-winning 3 stars Michelin Restaurant Georges Blanc for 4 years.

Chef Vincenzo Gatti Prego's Chef de Cuisine offers an extensive range of dishes inspired from the varied regions of Italy. Originally from Brindisi in Italy, Chef Vincenzo brings with him extensive culinary experience from top Italian restaurants. He has delighted diners from all over the globe having worked in prestigious award-winning Italian restaurants in major cities such as Italy, Germany, and the Netherlands.

Chef Eddie P. Martinez, a humble veteran of the pastry industry, is passionate about fulfilling his guests’ personal needs and delivering the best to his customers. He is known for his best selling strawberry banana ganache and strawberry shortcake.

Chef Ewald oversees a team of more than fifty talented chefs, and is responsible for Botanica Brasserie (winner of 'Best Brasserie/Cafe of the Year' in the 2008 AHA (NSW) Awards for Excellence) which offers guests an exploration into a vibrant array of classical dishes that boast a cascade of international flavours; The Gallery Tea Lounge and The Conservatory Bar and Terrace.

Chef Nobuyuki Taguchi was appointed as Executive Chef of Sheraton Towers Singapore in November 2007. He has 23 years of experience as a chef, and oversees all culinary operations of the hotel. This includes preparing the original and innovative cuisine, as well as overseeing banquet kitchen chefs and stewarding staff. He manages over 80 staff and is responsible for the overall operations and profitability management of the various departments.

Chef Derek started to learn cooking with Master Chef Peter Yang in Dynasty hotel in Chengdu when he was just 16 years old. Within 10 years, he mastered both western and Asian food. He subsequently moved to Holiday Inn Crown Plaza in Chengdu as Chef de Partie. After three years, he became the Sous Chef in Holiday Inn Shenyang.

Linger over the menu at Imperial China and it will be apparent that a wonderful talent is at work. Meet Chef Prem Pradhan, a native of Manipur who joined Le Royal Meridien, Mumbai as a Master Chef, and is the culinary mastermind behind the superb Oriental fare at the restaurant.

Chef Jin-Chen Hsieh's experience in various world cuisines has enabled him to improve traditional cooking. His ability to develop and innovate the menu is second to none. His gracefully garnished cuisine on the buffet table reminds us of a bouquet. His use of fresh in-season fruits and vegetables ensure diversity and subtlety in flavours for his cuisines of various Asian countries!

The essence of Japanese cuisine lies in the use of fresh ingredients. Chef Tsang-Hsin Lin not only has a perfect sense of observation for picking up the freshest in-season ingredients, his inborn talent for art also enables him to create the most exquisite presentation.

Chef Cheng-Li Lee, the master craftsman is not only gifted in his knife skill, he is also known for his kindness and charm. With more than 30 years of experience in Western cuisine and cultural exchange during his travel to countries like France, Italy, Switzerland etc, Master Lee brings an unprecedented level of creativity to his Italian cuisine. Many of his regular customers always ask for his oven baked pizza and give praise with the words: he wins my heart!

Chef James Lim is from San Francisco. He began his cooking career in a French-Moroccan restaurant and through experience expanded his knowledge in Western and Asian cuisines.

Chef Scott has a natural talent for doing whatever it takes to manage multiple large volume kitchens consecutively. Scott’s unwavering enthusiasm reveals just how much he enjoys managing people and he does it with inspiration and leading by example. He believes in reward for hard work and thrives on achieving goals for himself and his team…ultimately resulting in Guest Satisfaction.

Executive Sous Chef Zheng-Ching Lin always smile when speaking to his customers, satisfying their needs with his sincere personality. With his patience, devotion to develop new dishes, unrivalled creativity, Lin has attracted a group of loyal fans.

Having graduated from the Chotiveth College of Food & Nutrition, Chef Charoensri started her culinary career at the Royal Orchid Sheraton Hotel & Towers 21 years ago. Over the years, she has participated in numerous food festivals and competitions in different parts of the world including Hong Kong, Singapore, Switzerland, Spain, Japan and Greece.

Horizons Restaurant at Sheraton Mirage Resort & Spa Gold Coast is delighted to introduce our new Chef de Cuisine, Mark Todarello. Trained on the Gold Coast and having honed his skills in Melbourne, his new menu is sure to impress.

Origins Chef De Cuisine Travis Collins specialises in Southern European cooking with modern Australian tones. Commencing his career with a 4 year apprenticeship, Chef Collins then moved between premier kitchens in both Australia and London.

Chef Phonlaphat Sudsaidee, originally from Surin Province, northeastern Thailand, has 18 years of experience in Thai cuisine and specializes in combining tradition and creativity in cuisine. He has, for the first time, introduced Thai dishes rarely found in Taiwan.

Hailing from Sarawak, Chef Chandran was indeed the perfect choice for Westin Langkawi with his vast culinary skills background. Educated in Holiday Inn and the Hilton Group, Chef Chandran worked his way up the ladder of the Kitchen Department by starting from the beginner’s level as a kitchen helper.

Kenny is an international chef who was trained in Scotland at the world-renowned Hilton Hotel in Edinburgh. He began his career with Starwood in 1995 at the Sheraton in Edinburgh. Since then he has held positions in the USA, Sydney, Melbourne and is now the Executive Chef at the Four Points by Sheraton in Geelong.

Executive Sous Chef Petrick Hsu lives in Shatin, Hong Kong, a place famous for roasted doves. Since young, he made a wish to learn the art of making roasted doves since childhood. He also has considerable knowledge and experience in cooking wild animals.

Sous Chef Han-Chia Hsu has over 20 years of French culinary experience and is one of the pioneers in Taiwan’s Western cuisine industry. With his French cooking technique, the locally produced fresh ingredients are used to create new and creative menus.