Pastry Chef, St. Regis Kuala Lumpur

Interview with Chef Fodil Baghal, Pastry Chef at St. Regis Kuala Lumpur

What do you do and how did you get into the industry?

At the young age of 14, I was already thinking about my future career and what job would be a good choice for me. I remember clearly that I was attracted to a local pastry shop in my hometown of Saint-Tropez located in the Southeast region of France, especially their croissants and pastries! It was then that I decided to apply for a week of training there and I fell in love with the art of pastry making. It is not just a career to me, and as cliché as it sounds, I believe it is my calling to curate beautifully crafted desserts and patisseries that mimic art. It is because of this passion that brought me to The St. Regis Kuala Lumpur where I reside as the Pastry Chef.

What’s the best/ worst part of your job? 

The best part of working as a chef is that it allows me to travel the world, which enables me to explore different cultures and aspects the country, especially their cuisine. I also like to introduce people I meet to the French savoir faire.

What’s your favourite meal/ drink?

My favorite food is Korean food and I love a good cucumber kiwi juice.

The perfect day off would be… 

… to explore cafes with friends, followed by a night out in town with dinner, cocktails and good music, and another day off to recover!

A day in the life of a chef is… 

Long, busy, tiring and the best part is… challenging! But all is rewarding at the end of the day.

What do you do for fun?

I like to relax either at home or treating myself to a good meal in a nice restaurant. I love traveling to explore new countries, and I especially love practicing tae kwon do.

What’s something you’d like guests to know about the Drawing Room? 

We will be introducing a new afternoon tea concept at The Drawing Room very soon! Without giving too much away, we will still have our all-time favorite chocolate cookie shot but also an individual chocolate fountain accompanied with pop fruits. I can’t wait to launch it!

What’s in store for you in the upcoming months?

It’s going to be an exciting couple of months with weddings which is a big thing in the hotel, Halloween and the festive season with wonderful Christmas (eve and day) menus, as well as New Year’s Eve and New Year’s Day menus.

Check out some of chef’s creations here.

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3 Comments

  1. His cucumber kiwi juice sounds delicious. He has a brilliant smile, a positive and upbeat attitude, and these winning qualities will take him far in life. Great interview.

  2. At 14 all I wanted to do was to ride a motorcycle

  3. Hummm I adore cucumber kiwi juice too..He has a loving face and a great smile…Nice person 🙂

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