Richard Ferdinan Siahaan
Executive Sous Chef
Chef Richard’s moto is ‘cook from the heart’. He’s an inspiring young Asian with achievements gathered across several continents and now managing four kitchens and an aspiring team of juniors at Six Senses Zighy Bay. He shares his vast experience of Asian and Western cuisines with creative menu planning and presentation skills.
Originally from Indonesia, Richard’s 17-year professional journey began in Bali’s W Retreat & Spa as chef de partie, then relocating to Nobu Dubai at Atlantis The Palm Jumeirah as sous chef. Prior to joining Six Senses Zighy Bay he worked with The Datai Langkawi in Malaysia for three years as executive sous chef.
During his career, Richard has won several awards, the most recent being Silver Medal Food Competition (Poultry Class) and Silver Medal Most Outstanding Modern Asian Cuisine in Penang, Malaysia organized by FHM in 2016. An interesting new chapter for the resort and Richard begins with the introduction of the very successful group-wide Eat With Six Senses program.
If you would like to meet with Chef Richard to discuss some of the finer points of food preparation or make special meal requests, your GEM will be happy to arrange a friendly catch up with him.