Guest Chef
De Cuisine Jimmy De Almeida at Gobo Upstairs Lounge & Grill
Traders
Hotel Kuala Lumpur
10 April
2017 – Gobo Upstairs Lounge & Grill will be hosting French Chef de cuisine Jimmy De Almeida from
8 to 15 May 2017. Jimmy is currently a Chef
at Bord Eau, Shangri-La Hotel Qaryat Al Beri, Abu Dhabi.
Jimmy was
born in the French Alps, and grew up in middle of the mountain in ‘’Annecy’’. He
enjoyed the outdoors and spent most of his time with nature during his
childhood. At 15 years old he enrolled in the culinary school of
‘’Thonons-les-bains’ where he trained for two years and graduated with an upper
diploma in the second culinary school, ‘’CFA de groisy’’. After traveling through
the Caribbean, he worked at ‘’Cheval blanc St barth isle de france’’ hotel, and
America. He then joined the ‘’Alain Ducasse’’ group in 2012 in south of France,
a one Michelin starred restaurant which serves garden and local cuisines. He
later joined the ‘’Alain Ducasse at LE LOUIS XV’’ in Monte-Carlo, a three
Michelin starred restaurant in Monaco for two years. That was where he learnt
precision and focus on the taste by using the best products. After that he moved
to The Dorchester collection hotel in Geneva, ‘’Le Richemond’’ as a Sous-Chef,
for two years, also learning a lot about pastry and chocolate desserts.
He joined
Shangri-la Abu Dhabi as a Chef de Cuisine in 2016 and he is now a French chef
focusing on traditional fine dining, inspired by middle-eastern tastes, as he
continues to use vegetables and fresh products. His cooking styles are inspired
by the Mediterranean because of his love for French Riviera, delivering cuisines
which are lightly tastes.
Chef Jimmy will be at Gobo Upstairs Lounge and Grill
from 8 May to 15 May (both dates inclusive).
He will be preparing his Signature Veal
rack stewed in carrot juice, baby carrots and glazed turnips, Sea bass,
beetroot, roasted fennel and kumquat, Line Caught Sea Bass from “Concarneau” Bay Slow Cooked, Baby Beetroot
and Fennel, Citrus Vinaigrette, to name a few.
| Veal rack stewed in carrot juice |
Menus will range from a 2-course, 4-course and 6
course wine menu. Ala carte menu will
also be available. Details as follows:-
- Lunch set: 2course RM 79 nett / 3 course menu RM
89 nett – Daily from 8 to 15 May 2017
- Dinner : Ala Carte Menu – Daily from 8 to 14 May
2017
- Wine Dinner: 6 course RM 350 nett per person –
Monday, 15 May 2017
- Cooking class followed by lunch and wine pouring
RM 200 nett per person – Saturday, 13 May 2017
| Sea bass, beetroot, |
Gobo Upstairs Lounge & Grill seats
70 persons. The lounge is open daily from 10:00am to 1:00am. The grill is open
for lunch, Mondays to Fridays, from 12 noon to 2:30pm, and daily for dinner from
6:30pm to 10:30pm. For reservations, please telephone (60 3) 2332 9910 or
e-mail foodandbeverage.thkl@tradershotels.com.
| Strawberry Soup Crispy Broiche |
