MOCK UP/ DEMO

In the competitive world of Kuala Lumpur’s fine dining scene, consistency is the hardest currency to earn. New restaurants open with fanfare every week, flashing bright for a moment before fading into the background. Yet, Chateau Dionne Kuala Lumpur has quietly established itself as a bastion of modern French gastronomy in the upscale enclave of Damansara Heights.

The driving force behind this consistency is not just a recipe book or imported ingredients, but the unrelenting vision of Executive Chef, Andy Choy. While guests marvel at the art on the plates, the real story lies in the discipline, leadership, and “growth mindset” required to steer a top-tier kitchen in 2025.

THE MAN BEHIND THE APRON

To understand the precision on the plates at Chateau Dionne, one must first understand Chef Andy’s journey. His culinary pedigree is formidable, forged in the fires of Michelin-starred kitchens where “good enough” was never an option. Most notably, Chef Andy honed his skills under the legendary French restaurateur Guy Savoy in Singapore.

This rigorous training instilled in him a deep respect for classic French techniques—the kind that cannot be faked or rushed. From mastering the perfect reduction to the delicate timing of a soufflé, Chef Andy brings a level of discipline that transforms simple ingredients into culinary art. Today, he leads his own brigade, blending that classic training with a modern, artistic sensibility that is uniquely his own, proving that one must master the rules before one can break them.

We sat down with Chef Andy to look past the menu and understand the mindset required to lead a top-tier restaurant.

Tim Chew: How would you describe your leadership style and how has it evolved over time?

Chef Andy Choy: “In the early days, I believed leadership was purely about technical skill—being the fastest and most precise cook on the line. I thought if I cooked perfectly, the team would just follow. But over time, it has evolved into mentorship. My style is strict because French cuisine demands absolute precision, but it is also nurturing. I realized that a leader’s legacy isn’t just the food they cook, but the team they build. I now focus heavily on guiding my younger chefs to understand the ‘why’ behind every step, not just the ‘how’. If they don’t grow, I haven’t succeeded.”

Tim Chew: What habits or routines have contributed most to your success?

Chef Andy Choy: “It sounds simple, but: Mise en place. In the kitchen, this means ‘everything in its place,’ but for me, it is a life philosophy. It’s about preparation. My routine starts long before the first guest arrives. I inspect the ingredients personally. I check the prep lists. I walk the station. Success isn’t an accident; it’s the result of being over-prepared. When you are organized, you are calm. And when the leader is calm, the team is calm, even when the restaurant is fully booked and the printer is non-stop with orders.”

Tim Chew: What are the biggest challenges your company is facing right now?

Chef Andy Choy: “The landscape is very crowded now. The challenge isn’t just attracting customers; it’s retaining talent who have the patience for this level of cooking. We are fighting a culture of instant gratification. My challenge is to convince my team that the hard path—the long hours of prep, the uncompromising standards—is the rewarding path. Keeping the team motivated to pursue perfection every single day is the real work.”

Tim Chew: How do you measure success for yourself and your organisation?

Chef Andy Choy: “For the business, numbers matter, of course. But the real metric for me is the return rate of our guests. When I see the same faces coming back to celebrate their anniversaries, birthdays, or just a Tuesday night out, that is success. It means we aren’t just selling food; we are building a relationship. Personally, I measure success by my team. When I see a junior chef confidently running the pass or executing a dish perfectly without me watching, that is when I know I’ve done my job as a leader.”

Tim Chew: What advice would you give to aspiring leaders and entrepreneurs?

Chef Andy Choy: “Passion is the starting point, but discipline is the fuel. You have to love this industry because it demands everything from you. My advice is to master the fundamentals first before you try to break the rules. And as a leader, never ask your team to do something you aren’t willing to do yourself. Lead from the front.”

THE ESTABLISHMENT: A THEATER OF TASTE

While Chef Andy’s leadership provides the foundation, the dining experience at Chateau Dionne Kuala Lumpur is the spectacular result.

The Concept & Vibe: Walking into Chateau Dionne, guests are immediately transported away from the humidity of Kuala Lumpur into a space of refined elegance. The interior design strikes a careful balance between the opulence of a Parisian salon and the comfort of a modern lounge. Plush velvet seating, ambient warm lighting, and contemporary art pieces create an atmosphere that is sophisticated without being stuffy.

The heart of the restaurant, however, is undoubtedly the Chef’s Table. Here, the boundary between kitchen and dining room dissolves. Guests seated at the counter are treated to a piece of culinary theatre, watching Chef Andy and his brigade move with the synchronised precision of a ballet. It is immersive dining at its best—where the sounds of searing, the aromas of reducing sauces, and the focus of the chefs become part of the meal itself.

The Culinary Journey: The menu is unabashedly French but presented with a contemporary artistic flair that appeals to the modern palate.

The journey often begins with the Cold Appetisers, where freshness is paramount. The Hokkaido Scallop Carpaccio is a masterclass in balance—the natural sweetness of the scallop is elevated by the earthiness of truffle and the bright acidity of a yuzu dressing, topped with caviar for a briny pop that wakes up the palate.

For the mains, the Canard à l’Orange is a signature highlight that keeps regulars returning. This isn’t the heavy, cloying version of the past; Chef Andy’s interpretation features perfectly aged duck breast with skin rendered to a glass-like crispness. It is served with a sauce that perfectly balances the rich, gamey flavour of the duck with the sharp, aromatic zest of orange. It is technical perfection on a plate.

Those preferring beef will find solace in the Wagyu Beef Rossini, a decadent layering of textures. A tender slab of Wagyu beef is crowned with pan-seared foie gras and finished with a glossy truffle perigord sauce. It is a dish that creates silence at the table—rich, unctuous, and unforgettable.

The Sweet Finale No meal at Chateau Dionne is complete without their legendary Grand Marnier Soufflé. There is perhaps no greater test of a kitchen’s timing than a soufflé, and here, it rises to perfection every time—cloud-like, airy, and perfumed with orange liqueur, served alongside a refreshing scoop of vanilla bean ice cream to provide a temperature contrast.

The Sommelier’s Touch: Complementing Chef Andy’s menu is an extensively curated wine list that spans the great regions of France and beyond. The in-house sommelier is adept at guiding guests through pairings that elevate the dishes further—perhaps a crisp Sancerre to cut through the richness of the scallop, or a bold Bordeaux to stand up to the Wagyu.

At Chateau Dionne, you aren’t just eating dinner; you are witnessing the result of a leader who refuses to compromise. It is a place where business deals are closed, relationships are celebrated, and the art of French dining is kept alive and vibrant.

Address: 24 (Ground and Mezzanine), Jalan Medan Setia 2, Bukit Damansara, 50490 Kuala Lumpur, Malaysia.

Phone: +603 2011 2333

Website: https://chateaudionne.com/

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