ESTABLISHING rapport with his guests and seeing their smiles of appreciation is a reward in itself for every chef in the culinary world, says celebrity Chef Conny Andersson.
“If this isn’t the case, then this means that the chef has lost his passion and enthusiasm in his culinary expectations,” he said in an interview with Where2 Magazine at The Datai Resort in Langkawi.
Chef Andersson, who joined as the executive chef last year, said passion and pride in a chef’s creation is the secret to achieving the highest standards in the food and beverage section at all top-notch luxury resorts around the world.
“My job at any luxury resort where I am attached is to nurture this high level of enthusiasm in my team, so that they do not need to be repeatedly told what to do, and to instill in them the initiative to want to please the guests through their respective culinary creations and presentations,” he added.
Born and raised in Sweden, Chef Andersson exudes warmth and friendliness totally unexpected of someone who had rubbed shoulders with the rich and famous of Hollywood.
Top chef: Andersson at The Datai Langkawi He has over 30 years of gastronomic experience, starting his career as an apprentice on a passenger liner in Gothenburg, Sweden.
He was absorbed into a resort chain and for 19 years until 2007, he was attached to the Four Seasons hotel as executive chef in various properties from Los Angeles to the West Indies, Maldives and Bali.
A connoisseur in European cuisine, Chef Andersson is also an expert in fine dining catering service specialising in exclusive events.
Some of his achievements include Chef of The Year 2003 by Club Culinaire of French Cuisine (Los Angeles), as co-writer of cookbook Morgan Freeman & Friends with Hollywood actor Morgan Freeman, and television appearances on various American prime time shows (Oprah Winfrey Show, The View and The Today Show).
The Datai is a blend of total luxury which offers complete privacy with a private beach fronting the Andaman Sea.
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