New Executive Chef of Orchard Hotel Singapore
Singapore - June 21. 2012 - 'Globe Trotter' is a term that can be affectionately used on Chef Taki Panayotakos . Since donning the chef's hat, he has worked in the Asia Pacific and Middle East before landing in Singapore to take up the position of Executive Chef at Orchard Hotel most recently.
In his new capacity, Chef Taki will helm the entire Culinary Department at Orchard Hotel which houses six F&B outlets, as well as the largest pillarless Grand Ballroom in world famous Orchard Road. He will be bringing his signature cooking techniques which are a combination of Asian, Australian, Mediterranean and Arabic influence and incorporate healthy and wholesome specialities into the revised Outside Catering - Orchard@YourPlace, In-room Dining and Orchard Cafe menus.
Chef Taki who loves creating new dishes is familiar with the ingredients and spices available in Asia, having worked in Kuala Lumpur and Hong Kong. The buffet spread at Orchard Cafe will be a show-case of his innovative concepts and authentic global specialties. Using seasonal fresh produce and spices, the spread will be tailored to suit the local and international market. His signature dishes include Line Caught Boracay Seabass Fillet, Organic Sumac Chicken and Grilled Chermoula Andaman Jumbo Tiger Prawns.
An Australian native of German and Greek heritage who speaks English, Greek, and Arabic, Chef Taki brings with him over ten years of hotel kitchen management and operations experience. His love for cooking was ignited at 16, when he took a Commercial Cookery Trade course at East Sydney Technical College and has never looked back since. He has gained diverse culinary experience in various 5-star properties worldwide, spanning from Australia to Fiji, Dubai, Hong Kong and Malaysia.
Come discover what treats the charismatic Chef Taki is bringing to your table.
“My passion is healthy, down-to-earth food, respecting every ingredient” says Executive Chef Taki
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