23rd August 2018 – Ahead of its much-anticipated reopening in September 2018, the iconic rainforest hideaway The Datai Langkawi is proud to welcome Executive Chef, Stephen Jones, and Executive Sous Chef, Jerome Voltat, to the Datai family.
All-rounded and exceedingly well-travelled, Stephen favours the ethos of ‘less is more’ in his cuisine. Drawing influences from his tenure in Asia Pacific, the Middle East and Maldives, he believes in taking a natural and uncomplicated approach, with a strong focus on nutrition and well-being. Having worked hand-in-hand with esteemed Australian chefs Tony Bilson and Peter Gilmore, as well as gained expertise on emphasising organic, unprocessed, plant-based foods, Stephen brings with him a holistic skill set and in-depth knowledge of culinary trends. The British-Australian joins the resort bringing almost three decades of culinary expertise, having worked across the globe with brands such as Aman Resorts, Six Senses and The Oberoi Group.
Stephen will oversee the diverse culinary experiences at The Datai Langkawi – authentic Malaysian cuisine at The Gulai House, Thai restaurant The Pavilion, fine dining restaurant The Dining Room, The Beach Club and The Beach Bar, as well as The Lobby Lounge. Stephen’s proven ability in managing all aspects of kitchen operations and innate knowledge of luxury services, as well as leading a multi-unit operation will make him a key role player at The Datai Langkawi.
French-American Chef Jerome Voltat, will be acting as Stephen’s right hand as Executive Sous Chef in The Datai Langkawi’s kitchens. Previously at The One & Only Reethi Rah, Maldives, Jerome acquired his cooking philosophy and techniques working alongside notable Michelin-starred chefs such as Michel and Sebastien Bras, Michel Roux, Pierre Gagnaire and Michel Guerard, as well as managed culinary operations across Europe and America, including the famed The Mirror Room at The Rosewood London and the L’Orangerie, Los Angeles.
As part of the resort’s ambitious 12-month renovation that encompassed a USD60 million overhaul of the interiors and exteriors, an onsite sustainable food production system has been implemented at The Datai Langkawi.
Both Chefs look forward to bringing their global experience to The Datai Langkawi’s signature culinary offerings.
