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Taylor's University Partners with Resorts World Genting and Wolfgang's Steakhouse for a Michelin Magic Dining Experience


Following a successful collaboration in 2022 with L’Epicurien, a renowned restaurant in France, Taylor's Culinary Institute (TCI) once again brought them back to Taylor’s University, along with an exclusive collaboration with Resorts World Genting and Wolfgang's Steakhouse by Wolfgang Zwiener.


On January 26th, the two distinguished Michelin-starred Chefs, Chef Rikard Hult and Chef Marc Viala from L'Epicurien continued the culinary extravaganza at Wolfgang's Steakhouse, Resorts World Genting. The dinner played host to approximately 35 guests, including Mr. Peter Dewey Foster, the Executive Vice President of Leisure, Hospitality & Lifestyle and Mr. Bennie Chu, the Vice President of F&B Operations at Resorts World Genting. The evening commenced with the enchanting melodies of a violinist, further enlivening the dinner along with the grand and luxurious interior of Wolfgang’s Steakhouse.

Throughout the dinner preparations, Chef Rikard and Chef Marc were assisted by the Chefs from Wolfgang’s Steakhouse and Taylor’s Culinary Institute students. TCI students had the valuable opportunity to work with Chefs from two distinct commercial restaurants. Providing a profound learning experience, this event served as an eye-opener for them, teaching the art of working efficiently at a rapid pace and fostering effective coordination with diverse teams in the kitchen. 


The guests indulged in a sumptuous feast of innovative French dishes, each meticulously prepared to tantalize the senses. Each dish was expertly paired with wines, with insightful explanations provided by Mr. Kevin Yee, the Director of Wine at Resorts World Genting.

The collaboration with Chef Rikard and Chef Marc not only enriched our students' culinary education but also fostered a spirit of collaboration and innovation within our institute. The immersive experience provided invaluable insights and inspiration for our future aspiring chefs, empowering them to push the boundaries of gastronomic creativity.


We extend our heartfelt gratitude to Chef Rikard Hult, Chef Marc Viala, Resorts World Genting and Wolfgang’s Steakhouse for their invaluable contribution to this extraordinary culinary journey. Taylor’s Culinary Institute is honored to have had the opportunity to host both Chefs whose expertise and passion have left an indelible mark on our culinary landscape.

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