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Hilton Kuala Lumpur Appoints Chandra Mohan Arunasalam Chef de Cuisine
for Studio, its Dining Centre that Houses Five Restaurants

Kuala Lumpur, Malaysia, 21 August 2009 - Hilton Kuala Lumpur today announced the appointment of Chandra Mohan Arunasalam as its new Chef de Cuisine for Studio. 

Chef Chandra will impart over 15 years of international culinary experience to Studio, Hilton Kuala Lumpur’s revolutionary one-stop dining and entertainment centre that houses five restaurants and two bars. 

A native Malaysian, Chef Chandra joins Hilton Kuala Lumpur from Peninsula Hotel in Chicago where he was the Sous Chef for Avenues Restaurant, well known for its thoughtful and progressive cuisine. Prior to that, Chef Chandra worked in the United Kingdom and Conrad Maldives Rangali Island.

Commenting on his appointment, Hiilton Kuala Lumpur Executive Chef Bonaventura Mansi said: “We are thrilled to welcome Chef Chandra back to Malaysia as Chef de Cuisine for Studio.  His passion for innovative cuisine will continue to make Studio an exceptional culinary experience for our guests to enjoy. His international culinary experience and inexhaustible drive will certainly provide a fresh focus for all our restaurants.”

During his career in the US and UK, Chef Chandra preferred to invest his free time undertaking various ‘stages’ (a French word meaning training) at award-winning restaurants by world famous chefs such as Thomas Keller's French Laundry, Alinea Restaurant’s Chef Grant Achatz and Charlie Trotters; and Rotonde and Johri’s Talvo in Switzerland. 

Commenting on his mission for the new role, Chef Chandra said: “I would like to give back what I learnt overseas to the country I grew up in, and am especially excited about leading Studio as the destination for exceptional dining experience in Kuala Lumpur and in the region. 

“I look forward to sharing my vision with my team and my first order of business is to observe how each restaurant’s kitchen works and establish a rapport with my team.” 

Chef Chandra focuses on the ingredients when cooking and always strives to create his original dishes by presenting ‘familiar’ food in new, innovative ways, for example, Watermelon Ravioli with Curry Yoghurt. 

Despite his extensive working experience with international restaurants and award-winning chefs, mom’s home-cooked Peranakan dishes are what Chef Chandra appreciates the most. 
About Hilton Hotels & Resorts
With more than 500 hotels and resorts on six continents, Hilton continues to be an innovative leader in the full-service hospitality segment and one of the most recognized global names in the industry. Hilton’s belief that Travel Should Take You Places® celebrates a commitment to the guest experience and to the idea that travel can and should be transformative. Hilton’s variety of services, amenities and programs are designed to give guests more choice and control over their stays so they can be at their best, 24/7 whether they travel for business or leisure. Each unique Hilton hotel and resort was designed to reflect the sense of place of its location; each team member chosen to reflect the local culture and community.


Sally Yap
Director of Marketing Communications
Hilton Kuala Lumpur
Tel: +603 2264 2766

Also See: Hilton Takes it to the Hilt with Brand-busting Kuala Lumpur Hotel / Steve Shellum / June 2005



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