Luis Garcia has joined the pre-opening team at Sofitel Kuala Lumpur Damansara as executive assistant manager of F&B, moving up from Sofitel Krabi Phokeethra Golf and Spa Resort where he was director of F&B
What’s the one biggest excitement for you in a pre-opening project?
The biggest excitement for me is that once the hotel is opened, it will bear my imprint for a long time to come. (Pre-opening work) is also a brand new experience which requires a lot of hard work, passion and commitment, and it is the most fundamental period for a successful hotel.
It is essential for us to get the right people on the team to represent our culture and embrace our vision with passion while presenting our guests with service from the heart.
When deciding on dining concepts for new restaurants, where do you draw inspiration from?
The concept of the hotel’s F&B outlets is influenced by our guests. While our main objective is to maintain authenticity, creativity, and consistency of gourmet selections, we also focus on invoking our guests’ senses by celebrating gastronomy through a unique blend of Malaysian cuisine with a French twist in some aspects, to elevate our guests’ dining experience to a new level.
Are dining facilities in a hotel an important consideration for meeting planners? Why so?
Absolutely. These days meeting planners are seeking tailor-made dining menus, and we aim to deliver healthy and sustainable options as well as innovative flavours.
Our chefs will work with meeting planners to offer a range of gastronomic selections that will exceed our guests’ expectation.
