Chef Richmond brings with him 25 years of banqueting experience in 5-star hotels and convention centres, specialising in 'today's modern cuisine' based on Mediterranean origins with inherent multi-cultural influences. As the Executive Chef of the Kuala Lumpur Convention Centre (the Centre), he is responsible for overseeing and inspiring the culinary and kitchen brigade of 51 chefs in creating cuisine that sets new standards in the industry and are in line with the latest culinary trends.

A firm believer in "going back to the basics", Chef Richmond complements his culinary ingenuity with keen agricultural knowledge and a respect for fresh produce and product handling. His success stems from an enthusiastic curiosity in exploring various cooking styles, presentations, fresh produce and ingredients in a quest for edible harmony.

Chef Richmond is famed for his passion and innovation in food creation and styling, resulting in every dish being fully appreciated by most of the five senses before being embraced by the exquisite taste. Each dish is a reflection of his soul and heart of cuisine.

A notable feat of Chef Richmond is the introduction of non-loin cuts into a variety of dishes. His love for experimenting with textures has also resulted in bringing out subtle flavours with the cool-chill process, air-o-steam and air-o-speed systems - innovations in cooking that ensure quality offerings and minimal wastage.

Well-versed in fine-dining and conventional banqueting, Chef Richmond has vast experience involving prestigious and major international envents and has led his team to win awards in culinary competitions. He was also instrumental in the Centre's achievement of the ISO 22000 and Hazard Analysis and Critical Control Points (HACCP) certification in 2007.

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