Hailing from Ibaraki prefecture in Japan, as an apprentice, in 1990 Chef Takashi ventured into the culinary scene with a passion for cooking. Along the way, his career included training at Michelin starred restaurants in France and eventually took him to the Japanese Embassy in West Africa, where he applied his French cooking skills with Japanese influence into his specialty menus. Before taking up his post at Cilantro Restaurant & Wine Bar, Chef Takashi was Chef de cuisine at the Japanese Embassy in Malaysia.
Originally from Malacca, Malaysia, Don John Sta Maria, is a culinary graduate from KDU University College and carries over 14 years of experience with him with extensive training from the renowned Japanese maestro, Chef Takashi Kimura.
Coming from Tawau, Sabah, Puji started in the hotel industry in 1996 and has been a stalwart member of the Cilantro team since 2009. Before joining Cilantro, Puji gained valuable experience with many reputable 5-star establishments within the Kuala Lumpur district and brings this valuable knowledge to his busy daily schedule at Cilantro Restaurant & Wine Bar.
A native of Grenoble in the French Alps, having started his career in London where he worked for more than 12 years in Members Clubs and Michelin Star restaurants, Guillaume sought new horizons in Asia, eventually choosing to settle down in Malaysia where he has been Chef Sommelier at Cilantro Restaurant & Wine Bar since 2011.
We are always looking for dedicated and passionate individuals to join us. If you would like to be part of Cilantro, please forward your CV to cilantrosvr@micasahotel.com
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