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There’s a little kitchen shuffling going on at the Fontainebleau. Chef Ooi Soon Lok, a Malaysian chef who most recently worked as executive Chinese chef at Capella Singapore Hotel, is the new executive chef at Hakkasan.
The kitchen at Hakkasan was formerly in the hands of a corporate chef
who has now returned to the restaurant’s headquarters, the hotel’s
media rep told Short Order.
Before his job at the Capella Hotel, Lok was executive Chinese chef of
the Ritz-Carlton in Guangzhou, where he was responsible for the kitchen
at Lai Heen Fine Dining restaurant.
Also changing is the hotel’s executive chef. Thomas Connell, most recently the executive chef at the Ritz-Carlton South Beach, is moving up a few blocks to take over Fontainebleau’s culinary operations. No word yet on where the Fontainebleau’s former executive chef, Sean O’Connell, is going.
