Veteran chef takes the helm of Kuala Lumpur’s new culinary destination
Kuala Lumpur, Malaysia, 2018-May-09 — /Travel PR News/ — Four Seasons Hotel Kuala Lumpur announces the appointment of Junious Dickerson as the Hotel’s Executive Chef. A 30-year veteran in hospitality, Chef Dickerson is renowned for his innovative style, sustainable practices, and cultivating dynamic food movements.
Chef Dickerson is responsible for conceptualising and defining the Hotel’s collection of six unique restaurants and lounges, including the signature Cantonese restaurant – Yun House; and the city’s most coveted new mixology hotspot Bar Trigona as well as the lively restaurant Curate where chefs take centre stage among the sumptuous buffet offerings; the all-day dining rooftop Pool Bar & Grill; the Hotel’s indulgent café and patisserie shop Decadent by Four Seasons and The Lounge at Four Seasons offering traditional afternoon tea and more. He will also oversee the Hotel’s in-room dining, banquets and special events division ranging from intimate groups to large programs of more than 600 people.
“Chef Junious’ passion, creativity, and sustainable approach, along with his vast experience in Southeast Asia, is ideally suited to lead the extensive culinary operations and establish Four Seasons as the city’s most exciting epicurean destination,” says Tom Roelens, General Manager of Four Seasons Hotel Kuala Lumpur. “A true visionary in the kitchen, his culinary philosophy focuses on creating the extraordinary, while touching the soul through his artisanal food, which is very much in-line with Kuala Lumpur’s vibrant multi-cultural culinary scene.”
A native of Virginia, Dickerson has spent the past 16 years innovating and leading culinary teams at the world’s most luxurious hotels and resorts throughout Southeast Asia. He has held previous positions in the Maldives, Malaysia, Thailand and Mauritius. Dickerson joins Four Seasons Hotel Kuala Lumpur most recently from Four SeasonsResort Maldives at Kuda Huraa, where he served as Executive Chef overseeing six signature restaurants. During his tenure, he was responsible for developing acclaimed gastronomic programs, including culinary safaris, sand bank barbecues and dining under Kuda Huraa’s breathtaking starry night skies. Prior to the Maldives, Dickerson served as executive chef at the Hilton Phuket Arcadia Resort and Spa in Thailand, overseeing an extensive food and beverage program of 10 restaurants.
“My true passion in life encompasses all-things-culinary – from cultivating sustainable practices to working with local farmers to source the freshest and most exotic ingredients, and creating unrivalled culinary experiences for my guests,” says Chef Dickerson. Adding, “I look forward to bringing people together and creating an unforgettable sense of place through the Hotel’s distinct culinary offerings.”
SOURCE: Four Seasons Hotels and Resorts
Director, Public Relations and Content, Asia-Pacific
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