• Tania Wee

Executive Chef Kazi Hassan Returns to Hilton Kuala Lumpur

Hilton Kuala Lumpur announces the appointment of Executive Chef Kazi Hassan, a modern Australian chef who combines his penchant for exotic spices and aromatic flavours with the freshest meats, vegetables and ingredients. Chef Kazi has 18 impressive years of international culinary experiences from Australia, Middle East and Asia.

During a prior 2-year stint at Hilton Kuala Lumpur, Chef Kazi’s passion and skill brought the hotel’s F&B outlets into the local dining scene’s spotlight. His return will see him taking the reign to refining hospitality and leading exciting culinary initiatives to elevate the quality of experience at Hilton Kuala Lumpur. With a love for travel, culture and food, the global chef and his international team at Hilton Kuala Lumpur will curate new versatile menus and food concepts for all F&B outlets, room service, and all sizes of banquets and outside catering events – suited for all taste buds.


“We are excited to have Chef Kazi back at Hilton Kuala Lumpur and certain that his international experiences at top five-star hotels and Michelin-starred restaurant will see the development of stellar culinary initiatives.” said Jamie Mead, Hilton's regional general manager for Malaysia, Vietnam and Philippines.


Hilton Kuala Lumpur’s much-awaited, newly renovated Grand Ballroom launches mid-March with Chef Kazi spearheading an innovative, always-on F&B concept as his first official project back at the hotel. In line with Hilton’s Meet with Purpose concept, the Delicatessen promotes Mindful Eating and Chef Kazi demonstrates his knack of delivering exquisite flavours with the use of fresh, locally sourced ingredients. The menu is filling, healthy and constantly refreshed, featuring the likes of Malaysian Breakfast Burritos, Banana Oatmeal Muffins and Roti Bakar. The live stations will have chefs dishing up specials such as Chynna’s Peking Duck Rolls, Mini ABCs and more. From Cappuccino to Americano, the Barista Café serves freshly made coffee using Hilton Kuala Lumpur’s bespoke blend.


“During my tenure at Hilton Singapore and Hilton Colombo, I redesigned and relaunched a variety of F&B outlets. Though at times I was taken out of my comfort zone, these opportunities allowed me to inject my own creative concepts and ideas into each location from inception. Hilton Kuala Lumpur was where my Southeast Asia journey began, and taking on the role as the Executive Chef presents me with numerous exciting projects ahead. I look forward to sharing my international culinary experiences with the team and growing together as a family”, said Chef Kazi.


Grown and trained in Melbourne, Chef Kazi began his culinary journey in 2002 and spent more than six years in Australia focusing on large banquet operations. In 2008, he moved to the Middle East and became Chef de Cuisine at Market Restaurant, inspired by one of the world’s most famous two Michelin-starred chef Jean-Georges Vongerichten. Two years later, Chef Kazi returned to Sydney as Executive Sous Chef at Sheraton on the Park Hotel until he departed on his SouthEast Asia adventure.


For more information kindly contact +603 2264 2264 or visit www.eatdrinkhilton.com

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