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chef sam

Executive Chef, Botanica + Co
Corporate Executive Chef, Platform Hospitality

With 22 years of experience honing his craft at high profile restaurants and clubs in cosmopolitan Singapore, Chef Sam joined Botanica+Co as one of the founding members.

After years working alongside the best in the business, Chef Sam has brought his breadth of experience from Singapore to the dining tables of Malaysia. He first developed his passion for cooking as a young Kedah boy watching his mother prepare laksa in a traditional kopitiam, where he got acquainted with using fresh local herbs, spices and ingredients to prepare dishes. This inspired this western-trained chef’s culinary style today as he creates gutsy dishes, where appropriate Asian flavours are melded with western cooking techniques.

A fitness enthusiast who also enjoys solo motorcycle touring, Chef Sam’s philosophy to creating wholesome food goes back to the basics by using fresh ingredients to bring out their original flavours. Thus, Botanica+Co is the culmination of his many years of dedication in the industry and an expression of his culinary philosophy.

chef masashi

Executive Chef, Entier Restaurant (Alila Bangsar)

Chef Masashi Horiuchi is a rare blend of passion and precision. Fresh out of culinary school at 20 years old, Japanese-born Chef Masashi joined a bistro in Switzerland, where he began his eager and conscientious learning from the industry experts he met since. Having spent now over twenty years in Europe, he has worked alongside esteemed chefs such as Philippe Groult**, Adolf Blokbergen**, Gerard Rabaey***, George Blanc*** and Antoine Westermann***. Before leaving Europe and coming back to Asia, he held the knife for five years as Sous Chef at two Michelin-starred L’Atelier de Joël Robuchon in London.

At Entier, Chef Masashi’s approach to the restaurant is committed to people, plate and the planet. As the front-runner of the nose-to-tail dining revolution in Kuala Lumpur, he believes that a good dish is not simply made up of the best cuts, and the integrity of ingredients should always be preserved. Blending the finesse of French cuisine with his meticulous attention to precision and technique, he uses all parts of the animal or vegetable to thoughtfully and delicately prepare dishes meant to be shared. It is Masashi’s aspiration to see his guests dine heartily, and this is at the heart of his approach for Entier.

chef masashi

Executive Chef, Entier Restaurant (Alila Bangsar)

Chef Masashi Horiuchi is a rare blend of passion and precision. Fresh out of culinary school at 20 years old, Japanese-born Chef Masashi joined a bistro in Switzerland, where he began his eager and conscientious learning from the industry experts he met since. Having spent now over twenty years in Europe, he has worked alongside esteemed chefs such as Philippe Groult**, Adolf Blokbergen**, Gerard Rabaey***, George Blanc*** and Antoine Westermann***. Before leaving Europe and coming back to Asia, he held the knife for five years as Sous Chef at two Michelin-starred L’Atelier de Joël Robuchon in London.

At Entier, Chef Masashi’s approach to the restaurant is committed to people, plate and the planet. As the front-runner of the nose-to-tail dining revolution in Kuala Lumpur, he believes that a good dish is not simply made up of the best cuts, and the integrity of ingredients should always be preserved. Blending the finesse of French cuisine with his meticulous attention to precision and technique, he uses all parts of the animal or vegetable to thoughtfully and delicately prepare dishes meant to be shared. It is Masashi’s aspiration to see his guests dine heartily, and this is at the heart of his approach for Entier.

ruben anandha

Principal Bartender, Pacific Standard Bar

Driven by a genuine passion to create unique experiences for bar patrons and cocktail connoisseurs, Ruben believes in making each tipple special by adding a subtle personal touch to the individual.

It is no surprise that his creative energy and resourceful dedication have seen him engaged as Lead Bartender by prestigious celebrity bars and restaurants in Singapore such as ADRIFT by David Myers and MOZZA by Mario Batali at the Marina Bay Sands. His hands-on approach in creating quality cocktails and training team members to prioritize the customer experience above all else makes him the ideal ambassador for Pacific Standard.

When asked how he defines a good cocktail, Ruben says, “It’s all about balance. Creativity is important, but it only works if it enhances the basic fundamentals of cocktail-making. There also needs to be a story, a purpose, behind each cocktail.”

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