Chef Oliver Lopez has a portfolio spanning 28 years of culinary experience in
the hospitality industry. A Malaccan at heart, he is a fine example of a "Genting-grown"
professional who has carved a name for himself. As an Executive Chef, he is
in-charge of the brigade for all the restaurants at Maxims Genting. Besides
playing a role in the day-to-day operations, he also handles special events and
occasions, conducts on-the-job-training for kitchen personnel and ensures all
kitchen equipment and raw materials are in place. Chef Lopez has been appointed
as one of Genting’s G8 chef which was formed in 2008 to oversee the tasting,
preparation, presentation and cost for each menu item.
He is recognised for his years of contribution and specialty skills. From
the humble beginnings of a kitchen apprentice, he has perfected his cooking
skills through his tenure with various restaurants in the Resort. His passion
for fine food and commitment to excellence attributed to his winning the HAPA
2010 - 2012 Malaysia Series “Best Executive Chef”.
Chef Lopez is best known for his signature dish, "Roasted Chilean Seabass
in Ponzu Sauce”. His famous traditional French style of "Gratinated Snails in
Shell with Garlic Butter", “Cream of Wild Mushroom Soup with Porcini Powder” and
“Hot Chocolate Lava Cake with Orange Soufle” is also a favourite amongst
fine-dining patrons.
