Chef Robert Cheah and Chef S Saravanan
Doha: Holiday Villa Hotel & Residence Doha has appointed two new chefs, S Saravanan as the Executive Chef and Robert Cheah as the Executive Sous Chef recently. Both chefs are from Malaysia and they will bring a remarkable culinary experience to the hotel’s dining patrons.
Chef Saravanan will be spearheading the overall culinary operations of Holiday Villa Hotel & Residence Doha which also includes three restaurants, i.e. Lagenda 24-Hour International Restaurant, D’Chopstix Chinese & Japanese Restaurant and Kafe Ole. Formerly from Accor Hotel in Malaysia, Novotel International Kuala Lumpur City Centre, Saravanan has over 26 years of experience in the hotel industry.
Having a ‘Certified Assessor’ awarded from the Great Britain College Consortium as well as graduated in the Hotel Management Culinary from the same institution, he is well-versed with a plethora of cuisines, including Western, Middle Eastern, Indian, Indo-China, Chinese Hawker, Malay and Fusion.
While in Malaysia, Saravanan is a member of the Chef Association of Malaysia (World Association of Chefs) and he has been called to judge many culinary competitions. He received a special award from the Royal Highness Queen of Malaysia for his contribution in the culinary industry.
Chef Robert has been appointed as the new Executive Sous Chef to be working hand in hand with Executive Chef Saravanan. He has over 28 years of experience in the industry in Malaysia and Singapore. He is well-known for his signature dish, ‘Coffee Chicken’ and he specialises in the Chinese Oriental Cuisines. He is the Vice-President for Chinese Cuisines, at the Chef Association of Kedah Chapter, Malaysia. Robert is not a stranger to Holiday Villa International, as he has been with the Holiday Villa City Centre Alor Setar, Malaysia since 1997. Earlier in his career, he has gained substantial working experience with the Westin Stamford & Westin Plaza Singapore.
