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Golden Sands Resort, Penang, Malaysia Names
John Brock as Executive Sous Chef

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October 2009 - The newly redeveloped Golden Sands Resort by Shangri-La, Penang has appointed John Brock as Executive Sous Chef to head its new beach front restaurant (formerly Sigi’s By the Sea) and also assume complete responsibility for the resort’s western culinary offerings. Prior to joining Golden Sands Resort, Brock, a New Zealand native was Sous Chef at Shangri-La The Marina’s Tides Restaurant in Cairns, Australia, where he started his career with the Shangri-La Group.
 
Brock’s significant culinary experience includes stints in the United Kingdom and France. He started his European adventure in Cambridge, United Kingdom as Chef de Partie Pastry for the two-Michelin star Midsummer House, followed by a stint as Head Chef for the Hotel Touring in Valloire, France.
 
Preceding his European work experience, Brock started his career as a Demi Chef De Partie at the Crowne Plaza’s Victoria Street Café in Christchurch, New Zealand. There, he started honing his culinary skills before moving on to neighbouring Australia for a new challenge as a Demi Chef De Partie at the Grand Hyatt in Melbourne. Within a short time, Brock gained promotion to Chef De Partie upon his move to the Stokehouse Restaurant in St. Kilda Beach, Melbourne
 
Born and raised in Wanganui, located on the west coast of New Zealand’s North Island, Brock completed his secondary education at the Wanganui Collegiate School before enrolling at the Wanganui Polytechnic where he obtained diplomas in Culinary Arts and Patisserie.

“With his extensive work experience and excellent skills especially in western cuisine, John is the right person to reposition our beach concept restaurant which is scheduled to open in mid December 2009 and also to infuse new ideas to the overall Western menu at Golden Sands Resort,” said Bruno Cristol, general manager of the Golden Sands Resort.
 
“I am very excited to lead the Golden Sands team to launch the resort’s new beach   restaurant, the first of its kind in Penang.  I love cooking by the sea and I look forward to delivering fresh, tasty food to match the atmospheric seaside location.  Plus, it is an amazing opportunity to be part of the rejuvenated banquet operations with fabulous new function rooms,” said John Brock, executive sous chef.

About Shangri-La Hotels and Resorts 
Hong Kong-based Shangri-La Hotels and Resorts currently owns and/or manages 65 hotels under the Shangri-La and Traders brands with a rooms inventory of over 28,000.  Shangri-La hotels are five-star deluxe properties featuring extensive luxury facilities and services.  Shangri-La hotels are located in Australia, Canada, mainland China, Fiji, Hong Kong, India, Indonesia, Japan, Malaysia, Maldives, Philippines, Singapore, Sultanate of Oman, Taiwan, Thailand and the United Arab Emirates.  The group has over 40 projects under development in Austria, Canada, mainland China, France, India, Macau, Philippines, Qatar, Seychelles, United Kingdom and the United States.  For more information or reservations, please contact a travel professional or access the website at www.shangri-la.com.
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Contact:
 
Aimee Neoh
Communications Manager
Shangri-La’s Rasa Sayang Resort and Spa, Penang
and Golden Sands Resort, Penang
Tel: (60 4) 888 8888
Fax: (60 4) 881 1800
E-mail: aimee.neoh@shangri-la.com
Website: www.shangri-la.com

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Also See: Bruno Cristol Appointed General Manager of Golden Sands Resort, Penang, Malaysia / February 2009

Shangri-La's Golden Sands Resort Unaffected by Tsunami / January 2005
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