Chef Antoine is not one to waste food and is perfectly content with having leftovers, paired with a glass of wine for dinner.

According to research, an average person meets more than 80,000 people in their lifetime, but only a selected few leave a memorable impression.

Le Méridien Kuala Lumpur’s executive chef Antoine Rodriguez is one of those people.

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As we chat with him in the hotel’s newly refurbished Pool Bar & Grill, we discover that Rodriguez is more than just a talented and experienced chef. This jovial man also possesses immense character, wit and warmth, which translates into his food.

Born in Bordeaux, France, Rodriguez was inspired to become a chef after he worked part-time at a friend’s take-away restaurant while in school. With the support of family and friends, he later enrolled in a hotel school and trained at the ‘Lycee Technique D’Hotellerie & Tourisme’ in Bordeaux. He began his career as a commis seafood chef at a French restaurant and eventually worked his way up to the position of executive chef in Le Méridien Barbaron, Seychelles before moving to Le Méridien Kuala Lumpur in 2004. 

Having worked in the culinary industry for more than 30 years, Rodriguez has travelled all over the world and has gained experience in countries like Sri Lanka, Thailand and Turkey. From his experience, he has learnt that one of the most important traits of an executive chef is the ability to deal with different people.

“When someone does something wrong, I take them to the side and explain it to them... I don’t shout at them,” he says.

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Chef Antoine's croque monsieur

As for Rodriguez’s culinary style, he believes in authentic cooking. “At Le Méridien, we are not pretentious when we cook. We use a lot of local products and we cook from the heart just as we would cook at home.”  

In fact, he loves the new concept at the Pool Bar & Grill where dishes are served on a chopping board, featuring different cuisine from across the world every month.  

When asked what's his favourite comfort food, he names the croque monsieur, which is his favourite as a kid.  “It’s actually a snack from the early 1920s and it is very simple, made with two pieces of French toast with ham and cheese inside. It’s moist, crunchy and cheesy... the perfect comfort food,” he says.  

The charismatic chef plans to further elevate Le Méridien Kuala Lumpur by constantly offering innovative menus to complement the hotel’s chic, stylish interior and inviting ambience.