Kim Kevin de Dood
An alumnus of École d'Hôtellerie et de Tourisme du Luxembourg, Kim Kevin de Dood has gotten into the habit of putting the numbers, images and ideas in his mind's eye onto physical paper — only then can his plated dishes materialise the way he wants. Pictured above is the Smoked Eel & Fresh Herbs snack from one of his past menus.
"Snacks are always served before our guests even get their menus at both Saint Pierre Singapore and Saint Pierre Kuala Lumpur," explains the chef de cuisine of Saint Pierre Kuala Lumpur. "Served in two sets, they provide customers with a quick overview of what we do with flavours as well as conceptually. It also gives them something to munch on while poring over our menu."