The jovial executive chef of Shangri-La Hotel Kuala Lumpur, the man who will be behind the dinner at our Malaysia Tatler Ball 2014, enjoys telling a joke or two.
The witty and jovial executive chef of Shangri-La Hotel Kuala Lumpur, is a person who is fun to be around with. Chef Rudolf Kunkel, the man who will be behind the dinner at our Malaysia Tatler Ball 2014 enjoys telling a joke or two, delivering his punch lines with a straight face.
Hailing from Konstanz, Germany, Kunkel has a deep respect for women – as evident from his gallant nature towards the ladies in our crew and his citation of two women as the individuals who influenced him to be the chef – and man – he is today.
“As a child, I would watch my grandmother and mother cook. They used natural ingredients of all sorts that were readily available, some of them right from our garden, to prepare traditional German or European food. It was quite fascinating to watch and it set the path for my involvement in the culinary industry,” he expresses.
He underwent a three-year apprenticeship to be a chef. “When I first did my apprenticeship, it was at a restaurant in my hometown. I was on a high as I was excited and proud to be in a white uniform,” he relates with a chuckle.
“Before I left Germany all those years ago, I had never been exposed to any other culture. Throughout my career, I have worked in many countries with a diversity of cultures. This has opened my eyes and mind – and this in turn helped my career."
"I learned to be more understanding and how to adapt to changes that come,” confides this gregarious and award-winning chef, who has worked in countries such as China, Singapore, Fiji and Saudi Arabia.
It was in 2005 when he joined the Shangri-La Group and he is now the leader of the Shangri-La Hotel KL culinary brigade.
There are multiple experiences he cherishes from his work around the world. His most memorable experience was when he travelled with Count Lennart Bernadotte’s private chef to prepare a lavish Swedish buffet.
Kunkel says, “We were brought to an island where the event was held and it was truly an eye-opening experience. The sceneries, the people I met and not forgetting being involved in such an exclusive event is something I was grateful to be a part of.”
More recently, Kunkel also had the pleasure to cater for the royal banquet in honour of Prince William and Catherine, the Duchess of Cambridge during their first visit to Kuala Lumpur. These highlights in life have undoubtedly shaped his cooking style and his vision for the food his team dishes out for diners at the illustrious restaurants and eateries in Shangri-La Hotel KL.
Kunkel takes his responsibilities at work seriously; nothing escapes his eagle eyes when it comes to the quality of the food served or the standards of cleanliness and hygiene.
“Principally, I look after the team and ensure a smooth-running F&B operation,” he says plainly.
This is after all, a chef whose cooking philosophy is simply “using the freshest ingredients and keeping the food natural and tasty”. It’s no wonder his signature dish, mud crab salad with pomelo and vanilla, infused with extra virgin coconut oil is the all-time favourite of many.
Proud of the team he has assembled thus far, Kunkel intends to continue upholding the golden standards of the hotel’s F&B reputation. Being in his shoes, he shares, is a demanding but immensely rewarding job.
“Looking at how happy the guests are during and after a meal is a compliment and having many returning guests speaks for itself!”
This article originally appeared in the May 2013 issue of Social Bites, a supplementary magazine of Malaysia Tatler
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