New executive chef for Orchard Hotel Singapore
17 July 2012
Orchard Hotel Singapore
has announced the appointment of a new executive chef in the person of Taki Panayotakos. In his new capacity, Chef Panayotakos will helm the entire culinary department at Orchard Hotel Singapore, which houses six food and beverage outlets, as well as the largest pillarless Grand Ballroom in the Orchard Road.
The chef – whose signature cooking techniques are a combination of Asian, Australian, Mediterranean and Arabic influence, and which incorporate healthy and wholesome specialties into the revised Outside Catering – worked in Kuala Lumpur and Hong Kong. His signature dishes include Line Caught Boracay Seabass Fillet, Organic Sumac Chicken and Grilled Chermoula Andaman Jumbo Tiger Prawns.
An Australian native of German and Greek heritage who speaks English, Greek, and Arabic, Chef Panayotakos brings with him over 10 years of hotel kitchen management and operations experience. He took a Commercial Cookery Trade course at East Sydney Technical College, and has gained diverse culinary experience in various five-star properties worldwide, spanning from Australia to Fiji, Dubai, Hong Kong and Malaysia.