Since The Restaurant at The Club Saujana, is about to have an amazing Wine Dinner (on the 27th of March), cooked by the enigmatic, Chef Alexander Waschl, we thought it might be a great time to interview him.
Hailing from mountainous Austria, Chef Alexander has been at the peak of his game for many years, delivering stunning modern-European cuisine to the shores of Malaysia and beyond. He started his cooking career in his family-run hotel before heading to the renowned Grand Hotel Kronenhof where ,as Sous Chef, his restaurant picked up a coveted Michelin star. And, as a complete perfectionist, expect nothing less than world-class cuisine from him with plates as gorgeously crafted as they are tasty.
1. Tell us about your hometown, and what life was like growing up.
My hometown is a small village between the mountains and there are about 3000 people living in it. It is famous for winter sports and I basically grow up in a 5-Star hotel in Solden. My father was the GM and nearly every day after school and homework, I would run around in the kitchen to look at what the chefs were cooking.
At the age of 3, me and my friends were accustomed to climbing mountains, and in summer we went swimming in the river. Life was idilic to say the least. I would say that I had a great and happy childhood.
2. How did you know you wanted to be a Chef? Who influenced you the most?
My father always cooked for us on his off day and he was first a Chef before anything else, so you can imagine that when he became GM, the food was always impeccable, at the restaurant. He also let my brother and me assist him. That’s how the interest for cooking started. I also had a curiosity about the kitchen and that was when Executive Chef Gottfried Prantl, started giving me little jobs, such as peeling carrots & potatoes or washing salads etc. and I was always putting my finger into pots to see how things tasted!
3. What do you find most exciting about KL’s burgeoning culinary scene?
The food variety and that every week when you go out you can explore some new food concepts and restaurants.
4. Do you have a guilty food pleasure when no-one else is around?
I think just like everybody else, I like to eat good food, and most of the time too much of it!
5. What is your favourite French dish?
Foie Gras terrine with Brioche or Bouillabaisse with Garlic bread.
6. What is the inspiration behind this French Wine Dinner at Saujana on the 27th?
The Wine on its own, inspires me. We have a great wine supplier and together we picked the most amazing selection for this up coming wine event at The Restaurant. Anyway, they give me the wines and I create the menu to complement them.. easy as that.
7. If you could cook a meal for anyone, who would it be and what would you cook? Why?
I love cooking for friends and family because I can’t always spend as much time with them as I would like too.
Normally I like to create an impromptu menu for them, with all kind of products which I can find at the market that very morning. Yes I do love cooking for my loved ones!
If you’re talking about cooking professionally then my dream meal would be to cook for cool, famous clients at my own Restaurant in New York – yes that is my dream.
8. What would your last meal be? Why?
Blueberry Pancake made by my father because it is one of my strongest memories of food as a child.
9. Tell us about any kitchen catastrophes you might have had?
There are always things that can go wrong. One time my staff overcooked the meat for an event for 60 pax so we had to re-do everything on the spot again, but we managed.
10. Do you have any advice for up and coming Chefs?
Never stop learning and trying to become better! Because when you stop striving to be better, you stop being the best that you can be.
Catch Chef Alexander Waschl awesome French Wine Dinner on the 27th of this month at Saujana. Reservations are strongly recommended as limited tickets are already being snapped up fast already!Follow me on Instagram : @agentcikay
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