Chef M Feisal Rachman

Chef Feisal is a seasoned Executive Chef with extensive experience spanning over a decade across various international hotel brands in the Middle East and Indonesia. His professional journey includes pivotal roles with IHG, Marriott, Ritz Carlton, Hilton, Crowne Plaza, and AccorHotels in Qatar and Indonesia. Currently, he showcases his culinary prowess at Sheraton, Jakarta, Indonesia, where he continues to shape exceptional dining experiences.

With an innate understanding of international cuisine and an innovative approach, Chef Feisal excels in crafting bespoke dining journeys that transcend cultural boundaries. His expertise extends beyond traditional kitchen management, evidenced by his proficiency in pre-opening operations and banquet management. Notably, his leadership during pre-opening activities at Crowne Plaza Semarang underscores his strategic acumen and organizational skills. Furthermore, Feisal’s tenure at Hilton Bandung and The Ritz Carlton Hotel Jakarta highlights his versatility in managing diverse culinary operations, from upscale dining to banquet services, all while prioritizing high standards of food safety and hygiene.

Throughout his career, Chef Feisal has distinguished himself as a visionary culinary leader, driving innovation and fostering a culture of excellence within his teams. With a keen eye for detail and a passion for culinary artistry, he consistently exceeds expectations, whether through designing menus that delight the palate or orchestrating memorable dining experiences for guests. His culinary creations have garnered acclaim in prominent Indonesian media outlets such as Pikiran Rakyat and Bisnis.com, solidifying his reputation as a visionary in the culinary realm. His dedication to culinary innovation, coupled with his strong managerial capabilities, positions him as an asset in any hospitality setting, where his expertise and leadership can continue to inspire culinary excellence. Additionally, Chef Feisal’s mastery extends to stringent food handling and sanitation standards, precise food and beverage portion control, and efficient waste management procedures, reinforcing his reputation as a visionary in the culinary realm.