Executive Sous Chef, Stefan Beck

Executive Sous Chef, Stefan Beck, Grand Hyatt Kuala Lumpur

What do you do and how did you get into the industry?
My role at Grand Hyatt Kuala Lumpur is the Executive Sous Chef, mainly in charge of Western cuisine and THIRTY8. My team and I are involved in designing new menus which are locally sourced and creatively made. I have been in the hospitality industry my entire life, starting from home in Germany, moving throughout Europe and Australia, prior to my role here.

What’s the best/ worst part of your job?
The dynamic nature of every day is something to be enjoyed. Knowing that the team and I have applied ourselves to create memorable culinary experiences is rewarding. 

What’s your favourite meal at THIRTY8?
There is no favourite dish per say, however, I appreciate simple dishes where the main ingredient is the focus such as a cut of David Blackmore’s Australian Wagyu beef.

The perfect day off would be…
A day in the countryside with my partner spending time with our family dogs.

A day in the life of a chef is…
… always different and exciting. Each service brings something new. THIRTY8 has an interactive kitchen so we are talking to associates and guests alike.

What do you do for fun?
Travelling with my partner and DIY at home creative projects.

What’s something you’d like guests to know about THIRTY8?
That we have an international array of cuisines to offer. With a team of chefs that come together from so many different nationalities and backgrounds, each contributing in their own personal way to the flavours we have at THIRTY8 – Japanese, Chinese, Western cuisine, all under one roof.

What’s your favourite food and wine pairing?
It depends on where I am, whenever I am home in Germany I appreciate homemade food. As I have been in Australia for the past six years, I also enjoy the local produce of Australia such as lamb, beef and seafood with local wine.

What’s your view on the food scene in Kuala Lumpur?
Kuala Lumpur boasts of an extraordinary foodie scene and is definitely an eye opener for me on the large variety of local dishes. Whilst there are many restaurateurs looking to integrate more modern techniques, I am intrigued by the traditional hawker-style food and kopitiams. I hope this never stops and that those recipes are passed down through the generations to follow.

What’s in store for you in the upcoming months?
I am constantly on the lookout for exciting ingredients which can change perceived conceptions of Grand Hyatt’s THIRTY8. We will have a American promotion coming up in July & in August, we will promote dishes & ingredients from Australia. As I worked in Australia for the last 6 years, I’m very excited to introduce some of those dishes to our guests in THIRTY8. We’re looking forward to introducing a few promotions to welcome more guests to the hotel and seeing our regulars return.

Check out some of the highlights from the menu of THIRTY8 here!

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4 Comments

  1. I wish I could DIY too. I’m no handy man around the house…unfortunately. 🙁

  2. He sounds like a down to earth person! Great interview, Monica!

  3. It is always interesting to read about what inspires chefs.

  4. I’ve heard Hyatt is known for sustainable resourcing of food. This chef has a great story.

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