Le Méridien Kuala Lumpur is proud to announce the appointment of Ramiro Moya as Chef de Cuisine at PRIME. An Argentinian born, Chef Ramiro grew up in Mendoza under the influence of the Latin food culture and passion for fresh ingredients, which in turned developed his love for food and cooking. Upon graduation from Arrayanes Institute of International Cuisine Argentina, Ramiro’s interest grew in the culinary aspect, encouraging him to set off to continue his love affair with food by working in some of the best restaurants and luxury hotel chains in various international locations, such as Chile, New Zealand and Dubai. Over the duration of his culinary career, he has cooked with world-renowned chefs like Chef Gordon Ramsey, Chef Pablo Massy and Chef Fernando Trocca in establishments such as 1884 de Francis Mallman (one of South America’s Top 10 restaurants), Park Hyatt Mendoza and even the luxurious boutique hotel Huka Lodge in Taupo, New Zealand.
Chef Ramiro’s journey to Malaysia began in 2014. He started as a Chef de Cuisine in an international hotel chain in Kuala Lumpur before joining Vantador Steakhouse in the same capacity.
Using all natural culinary creations, Chef Ramiro’s dishes are a piece of art that are left to speak for itself. Having a humble personality, he does not thrive on recognitions and awards but quality and absolute flawlessness in each created dish.
He acquires his motivation through the importance of improving himself professionally and personally.
In his new role at PRIME, Chef Ramiro will be formulating PRIME’s new menu whilst showcasing his creative edge and culinary finesse, adding his own touch towards the fare PRIME has always been renowned for. He will also be responsible for the overall standards of food served at PRIME, kitchen operations, menu engineering, cost management as well as ensuring his subordinates are well equipped with training and required skills.
“For the coming months, we will see changes in PRIME’s menu. Guests will have the opportunity to sample my signature dishes using locally grown ingredients for them to explore the difference in my menu. Among them are dishes such as Augustus Angus (Grilled Thick Skirt) with celeriac puree, Cabrales shallots, microgreen salad and pink peppercorn beef jus, Augustus Angus (Oyster Blade) with pickled mustard seeds, tomato conserved with roasted yuzu and gratinated broccolini, Lamb loin
with roasted beetroot, poached snap peas, fingerling potatoes, black garlic cream and lamb jus, Seafood croquettes served Greek yoghurt pesto and Japanese cucumber salad, Tuna Tataki served with avocado puree, Kalamata soil, squid ink tapioca crackers and garlic confit mayo, and not forgetting our signature Argentina Egg Flan dessert,” said Chef Ramiro.
When the inspired chef is not cooking, he enjoys spending his time fishing, kitesurfing and a visit to the shooting range. Discover exciting new dishes at PRIME with Chef Ramiro Moya!
“Prime Grill. Prime Wine. Prime Time.” sums up and effectively captures the mood of a stimulating dining experience at Le Méridien Kuala Lumpur, a concept which Chef Ramiro Moya plans to still upkeep during his time here as Chef de Cuisine.
To discover more or for bookings, call Dining Reservations at +603 2263 7434, email [email protected] or visit www.lemeridienkualalumpur.com. ‘Like’ Le Méridien Kuala Lumpur on Facebook at www.facebook.com/lemeridienkualalumpur/, ‘Follow’ Le Méridien Kuala Lumpur on Twitter (@LeMeridienKL) or ‘Follow’ Le Méridien Kuala Lumpur on Instagram
(@LeMeridienKL).
‘Like’ PRIME on Facebook at www.facebook.com/PRIMELMKL/ or ‘Follow’ PRIME on Instagram (@PRIMELMKL).