By V. Sivaji
Johor-born Saleh Samihan is the newly promoted Executive Chef at the Pelangi Beach Resort & Spa Langkawi.
He comes with more than 28 years of experience working in various capacities in hotels, resorts in the culinary industry.
His travels had taken him to the Hyatt Regency Kuantan Resort, Tanjong Jara Resorts, Hyatt Regency Mumbai, Hyatt Regency Warsaw, Poland to name a few.
“I like to venture into different dimensions of culinary in order to promote culinary skill and attain experience through new exposure and challenges.
“Ensuring the standards of quality and presentation is maintained all the time that is served for guests is of utmost priority.
“I also take time to plan, coach and lead the team in the kitchen to bring the team from different backgrounds into one place where we can work together on adaptability for various requirements”, said Saleh to Penang Hyperlocal when met at the resort recently.
Actually, this is his second stint at the Pelangi Beach Resort & Spa Langkawi.as he had worked as their Executive Sous Chef from 2019 till 2022.
He came back to the resort in 2023 where he was promoted to the present position.
He is now in charge of several outlets at the resort, namely the Spice Market, Pelangi Grill, Horizon Cafe, Cascade Bar, Ballroom and meeting facilities.
Among his signature dishes are Mee Rebus and Mee Bandung which he uses his mother’s recipes. Another favourite is Nasi Briyani Gam when he had cooked 3,000 guests for his own brother’s wedding.
“I have also started a garden in the compounds of the resort to plant fresh vegetables. I tend to them every day by watering and adding fertilisers too. Among the vegetables I have planted are chillies, ladies finger, tomatoes, long beans, cabbage, bayam and a few others.
“We soon hope to launch our garden-to-table concept dining experience at this plot of land and garden area too”, added Saleh.
Meanwhile, Saleh reports to the resort’s F&B director Charles Patrick Forbes and general manager Neoh Kean Boon.