Teuku Syafrulsyah is the newly appointed Executive Chef at Park Hyatt Chennai. Born in Jakarta, Indonesia and with a major in Hospitality, Teuku kick-started his career as a Commis at a café. In a few years he started his journey with Hyatt from Grand Hyatt Jakarta. Ever fascinated by the culinary art, he took some time out to hone the nuances of his culinary style which underwent a unique spin with his exposure to other cultures in the years to come. After a brush with Asian cuisine and an almost 4 year long stint with Grand Hyatt Dubai, Teuku stepped foot into Tanzania only to become the Executive Chef at the stunning property of Park Hyatt Zanzibar. Now at Park Hyatt Chennai, Teuku oversees the full-scale culinary aspects of the all-day dining restaurant, The Dining Room and the specialty restaurant, The Flying Elephant, besides the unique banqueting facility at the hotel, The Apartment.
Teuku Synafrulsyahis also mentions that what works in a place will not work in another. There is a lot of Indonesian and Asian cuisine in the dishes he creates. Asian is his favourite cuisine and his advice for home cooks is to be patient while cooking.
Teuku has played an indispensable role in the pre-opening of many Hyatt hotels around the world. He has about 15 years of experience and with the help of his team has carved his way to being a great team player. Teuku may be rightly referred to as an empiricist, believing that food is a very translucent form of art. Besides cooking, he also loves photography and travelling. We wish him luck as he takes on multiple roles in Park Hyatt now. From overseeing full-scale aspects of the all day dining named The Dining Room and the specialty restaurant called The Flying Elephant to supervising the banqueting facilities at the hotel, chef Teuku is playing an significant role as usual.
Teuku came to Chennai for the first time in June and was impressed with the city. He feels that besides being a busy city and having a lot of traffic, the city has a lot of greenery. The new chef also invites everybody to Park Hyatt to try his cuisine. He says his cuisine varies according to the requirements of a place.