Aizat Hakim Feisal - Chef De Cuisine, Prego at The Westin Kuala Lumpur

At the helm of the Prego culinary team is our Chef De Cuisine Chef Aizat Hakim Feisal. A graduate in Culinary Arts from a leading culinary school in Luzern, Switzerland where he was exposed on a daily basis to the rigorous and grueling demands of Swiss and European culinary practices. Aizat now leads his Prego culinary team at The Westin Kuala Lumpur in meeting the same exacting standards.

Aizat has always had a keen interest in cooking since he was at a young age. Exploring different tastes and knowing how ingredients work for a dish have lead him to pursue this passion into his profession. As a kid growing up, he would catch a glimpse of his neighbor’s father who was then the Executive Chef of Shangri-la Kuala Lumpur, coming home in his chef jacket imagining he could be wearing the same uniform one day.

Aizat first foray as a fledgling professional chef brought him to the Prego at The Westin Kuala Lumpur in 2003 as a Chef De Partie under the tutelage of the then Chef De Cuisine of Prego Chef Fabrizio, where he was first introduced to the basic and finer art of Italian fare. As Aizat continued to pursue his culinary career, Aizat moved on and worked for various reputable hotels and restaurant consultancy firms. A major career milestone is when Aizat joined Grand Hyatt Kuala Lumpur as a pre-opening team member in 2012 where he was consecutively promoted two times in a short span of 3 years to the role of a Sous Chef of Thirty8. He shortly moved to Prego of The Westin Kuala Lumpur as Sous Chef in 2015, and not before long, promoted as Chef de Cuisine in 2016.

Inspired by Prego’s renowned originality and authenticity for their Italian dishes, Aizat emphasizes on the quality and freshness of the produce as well as adding his own personal creative touch to some culinary favorites at Prego. “Keeping it fresh and simple, don’t destroy what nature does best” is Aizat’s philosophy in ensuring the dishes he prepares showcases the best of the ingredients he uses while being presented perfectly through his cooking skills.

Diners at Prego can look forward to new items in the menu specially curated to reflect Aizat’s character – honest, delicate yet full of flavors. Maintaining Prego’s favorite dishes on the menu, some new dishes include Mezzelune al Nero di Seppia con Gamberoni (Handmade Black Ink Half-Moon Stuffed Pasta with King Prawn) and Stinco D'agnello Cotto A Fuoco Lento Con Polenta E Parmigiana (Slow Cooked Lamb Shank With Soft Parmesan Polenta).

When not in the kitchen, Aizat tries to put in a round of golf to connect with nature and unwind amidst the green fairways and lush casuarinas trees.

Prego is an award winning authentic Italian restaurant serving contemporary Italian fare in a fun and warm environment. It’s all about indulging in the la dolce vita life, with great Italian cuisines. Set against Kuala Lumpur’s awe-inspiring skyline, it overlooks Jalan Bukit Bintang, a sight especially at night. It also features a show kitchen where diners can watch the lively team of fun–loving chef’s showcase their culinary talents.