At the intersection of global imagination and Malaysian identity, Chef Vijay is crafting a culinary narrative with nuance at the newly opened Waldorf Astoria Kuala Lumpur.
For the uninformed, Vijayakant “Vijay” Shanmugam’s culinary career can be summarised as a dish served with equal parts discipline and intrepidity. His journey began not amid the heat of the chef’s line, but in stewarding, where he learnt that great kitchens run on teamwork as much as expertise and talent. Fuelled by a love of great food, he climbed the ladder, progressing from Commis Chef to Executive Chef and beyond. His approach remains grounded in respect for every role in the chain of command, the commitment to cultivating emerging talent, and the belief that extraordinary dining is always a collective creation.
Classically trained in French cuisine, with further specialisation in Nikkei, the Japanese-Peruvian culinary tradition, Chef Vijay has worked across Japan, India, the Maldives, Seychelles, Sri Lanka, Australia and Peru. His impressive résumé spans leading hospitality groups, including Waldorf Astoria, Hilton, Fairmont, Swissôtel, Raffles, Shangri-La, and InterContinental. He has led culinary teams of over 130 professionals, overseeing Michelin-starred establishments, and delivering large-scale events for up to 2,000 guests.
Now returning to his Malaysian roots as Director of Culinary at Waldorf Astoria Kuala Lumpur, the Kuala Selangor native brings nearly three decades of international hospitality experience to the hotel’s highly anticipated debut. He will mould the hotel’s culinary identity through its dining concepts, talent development, and guest experiences across the property, as well as oversee all its culinary operations. Working alongside internationally renowned chefs Garima Arora and Jean-Georges Vongerichten, he is developing a destination-led culinary programme that balances global imagination with a strong sense of place.
In our conversation, Vijay reflects on the experiences and principles that shaped his career—and how he intends to make his new residency’s culinary offering more than just a feast for the senses.
PRESTIGE Malaysia: Looking back on your progression through the kitchen hierarchy, how have you evolved as a culinary professional?
Chef Vijay: Having supported multiple hotel openings, I refined my classical French techniques while gaining exposure to a range of global culinary influences. Through these experiences, I developed a deeper understanding of each stage of food and beverage operation, from sourcing to servicing, and how each element fits together. I also grew beyond the kitchen at Hilton, exploring culinary concept development, kitchen design, operational strategy, and talent development.
From the kitchen to the wider world of hospitality, what lessons are you bringing back to Malaysia?
I am returning to Malaysia with a strong focus on building high-performing teams, developing the next generation of culinary talent, and creating dining experiences that reflect the standards of luxury hospitality at Waldorf Astoria Kuala Lumpur. Having worked across different markets, I’ve learned that there is no single approach to hospitality. Every destination has its own way of connecting with guests. Malaysia has an incredibly rich cultural and culinary landscape, and I see an opportunity to draw on that heritage while continuing to explore new techniques, ideas, and dining concepts.
Having served as Director of Culinary at Waldorf Astoria Maldives Ithaafushi, what does it mean to shape the culinary identity of a Waldorf Astoria in your home country?
It is incredibly meaningful. Malaysia is home to the flavours, ingredients, and culinary traditions that I grew up with. I am excited to draw on that familiarity while bringing the knowledge and experience I’ve gained throughout my career—especially at Waldorf Astoria Maldives Ithaafushi, which gave me valuable experience in leading diverse culinary teams and managing complex, large-scale operations.
What can you tell us about the culinary experiences developed for Waldorf Astoria Kuala Lumpur?
The hotel will be introducing seven unique culinary and cocktail experiences, featuring collaborations with chefs Arora and Vongerichten, whose concepts will add an exciting international dimension to our offering here.
At the same time, I want the overall programme to feel relevant to our city and our guests. For instance, Istana will offer local and international cuisine from breakfast through dinner, while Yaari brings modernity to India’s diverse regional cuisines. We also have the Art Deco-styled Peacock Alley, a legendary meeting point in every Waldorf Astoria property, inviting guests to relax indulgently.
Ultimately, my ambition is for the dining programme to become an integral part of the Waldorf Astoria Kuala Lumpur experience—not simply places to eat within the hotel, but destinations that people in Kuala Lumpur will actively want to discover and return to.
How have collaborations with chefs Garima Arora and Jean-Georges Vongerichten challenged you to curate a better luxury hotel dining programme for Malaysia?
Working with them has encouraged me to think more broadly about how established culinary traditions can be reinterpreted for today’s guests while remaining true to their origins. These collaborations have deepened my understanding of how global culinary expertise can be adapted to the local audience and context. It is about finding the right balance between authenticity, innovation, and a strong sense of place, creating dining experiences that feel both distinctive and relevant to Kuala Lumpur today.
What do you hope guests take away about the hotel and Malaysian culture through the food and hospitality curated?
I hope guests leave with a deeper appreciation of what makes Kuala Lumpur and Malaysia so distinctive. For me, hospitality is about creating a genuine sense of place—from the flavours and ingredients we showcase to the warmth of our service. Being located on the former Hotel Istana site, we also have an opportunity to honour the spirit of this iconic address while creating something contemporary. I hope guests experience Waldorf Astoria Kuala Lumpur as a reflection of the city’s energy, culture, and evolution, with our food and hospitality helping to bring that story to life.
Having returned to the culinary and hospitality world of Malaysia, what changes are you pleased to find?
I’m encouraged by how much confidence and creativity I’m observing in our culinary industry. We are seeing chefs take greater pride in our local ingredients, flavours, and rich food heritage, while finding contemporary ways to present them. There is also a growing openness to international techniques and ideas, which I think creates an exciting space for our culinary scene to continue evolving.
What advice do you have for the young chefs developing their own culinary voice?
Stay curious, learn from different cultures and experiences, but remain true to your own roots. Your culinary voice develops through experience, discipline, and a willingness to keep learning. I hope we continue creating opportunities for young Malaysian chefs to gain international exposure and bring those experiences home, helping to take our local cuisine even further.
Note : The information in this article is accurate as of the date of publication.
