Executive Pastry Chef Said Hazar at The Datai Langkawi
By V. Sivaji
Good things come in small packages.
This is where Executive Pastry Chef Said Hazar who hails from Lebanon performs his magic at the opulent The Datai Langkawi.
He puts out a lovely range of pastry choices for guests to enjoy everyday.
Prior to coming to The Datai Langkawi he has worked all over the world in exotic resorts and hotels.
Among them are the Jumby Bay Resorts Antigua and Barbuda position as a Executive Pastry Chef, Intercontinental Danang Vietnam position, Cheval Blanc Resorts Randheli Maldives Island LVMH, Le S.T.A.Y Restaurant and Sweet Tea Salon De The’ opening team with 3 stars Michelin Chef Yannick Alleno, Le Vondome Intercontinental Beirut Lebanon and Moulin D’or Pastry and Bakery Boutique Lebanon.
When asked what his pastry specialties are, his answer was simple.
“Speciality always comes with a new product or presence in a new country and culture. I do not limit myself to one side of pastry. Any dessert done in the perfect traditional way while following the authentic flavors,” said Said when speaking to Penang Hyperlocal recently.
When it comes to food, since he does not consume red meat and chicken, he normally eats seafood.
Being in Malaysia, he has also tried traditional Malaysian and gives them a thumbs up.
“With all the natural products here, my favourite Asam Pedas and Squid Sambal,” says Said.
After a long day he likes to unwind to take a walk or do some jogging in the rainforest or to do swimming and also do some research about pastry. He also likes to go fishing and cycling.
“Since coming to Malaysia, I have taken a liking to the way of life and the unique culture and traditions.
“There are many worldwide creations which can be found here and I am glad and blessed to be working at The Datai Langkawi,” he added.
Chef Said’s creation for the Billecart-Salmon champagne/Tesseron cognac fine dining session
