Grand Hyatt Kuala Lumpur Appoints Michel Eschmann as Executive Sous Chef

Grand Hyatt Kuala Lumpur has appointed Michel Eschmann as Executive Sous Chef.

In this role, Michel will oversee the food and beverage operations at the five-star hotel’s signature restaurant, THIRTY8, which serves a selection of Western, Chinese and Japanese cuisine.

Born in Baden, Switzerland, Michel first joined Hyatt in 2009 as Chef de Cuisine at Hyatt on the Bund, Shanghai, where he was in charge of banquet, all-day dining operations and the hotel’s classic European restaurant, Vue. He most recently served as Chef de Cuisine at Grand Hyatt Erawan Bangkok, responsible for Tables Grill, an European restaurant with tableside cooking.

Prior to joining Hyatt, Michel had already amassed varied experience at key international establishments and luxury hotels, including the Michelin-starred restaurant Spice at Hotel Rigiblick, Zurich.

Throughout his career, Michel has received many notable accolades and awards for his culinary expertise, including the Best Junior Chef in “La Cuisine des Jeunes” (2003), Gold medal and Culinary Olympic Winner with the Swiss junior national team at the IKA Culinary Olympics in Erfurt (2004), Gold medal and Culinary World Cup winner with the regional team “Aargauer Kochgilde” at the EXPOGAST Culinary World Cup in Luxembourg (2006) and winner of the Swiss Culinary Cup “Chef of the Year” (2007).

“We are thrilled to welcome Chef Michel to Grand Hyatt Kuala Lumpur. With his vast repertoire of classical cuisine, we look forward to providing our guests an exciting gastronomic journey at THIRTY8,” said Executive Chef Tommy Franssila.