Christopher Dodds, An Australian Chef in Malaysia

Christopher Dodds, Executive Chef of The Restaurant, The Club at The Saujana, Kuala Lumpur, Malaysia

Christopher Dodds, an Australian native, learned his craft under the Chef Steve Szabo at Pallazo Versace (first hotel signed by Donatella Versace) and has since then directed the "The Restaurant" of the new boutique Hotel The Club at The Saujana.
Chris Dodds selects his ingredients according to the seasons. He also brings in the very best products from abroad to provide his kitchen with the best influences.

What activity helps to inspire your creativity in the kitchen?

“Playing golf is really helpful for my concentration. When I am playing I can suddenly be hit with an idea on the green so I quickly head back to implement it. Music also has a relaxing effect and helps to inspire me."

What dish best describes your personality?

"The lobster stew with smoked duck. You know exactly what you have on your plate!"

How does your culture influence your cuisine?

"I am from Australia and we are fortunate to be influenced by many diverse cultures. I also draw upon Asian, Mediterranean and French influences. I do not hesitate to mix them all up together to create new dishes."

What is the philosophy of your restaurant?

“Stimulate the senses in a relaxing and comfortable environment whilst serving dishes filled with fresh flavours, it is as simple as that!”

How many people work with you?

"I have with me a team of 14 staff and 25 in total work for the restaurant. I like to create a pleasant environment, positive and dynamic but when the restaurant is busy, everything should work like clockwork."

What flavour triggers an emotion?

"All the flavours trigger emotions, whether sweet, sour, it really depends on the environment in which I find myself.”

Sweet, salty, sour, bitter, spicy, hot spicy, what is favourite flavour?

"Sweet"

What are the ingredients with which you particularly like to work?

"Foie gras, asparagus, chocolate, duck, and seafood.

What are the products with which you least like to work?

"As a Chef, there is no product with which I do not like to work. You have to try and use them in the most creative way possible."

What is the flavour or the last taste you have discovered?

"Since I moved to Malaysia to work at Saujana, I had the opportunity to make many discoveries. I find it difficult to specify which was the best.”

In your kitchen, you always use...?

"Necessarily salt and pepper.”

What is your signature dish?

"The lobster stew with smoked duck.”

What are your future plans?

"The GMH Group is developing new hotels all over the world, and I would like to bring my experience to bear, create new restaurants, travel and carry on making new discoveries with new inspirations."