Name: Marissa Umairah
Position: Commis 1
Hotel: Le Méridien Kuala Lumpur
Dream destination: Switzerland as it is simply amazing with beautiful natural landscapes.
Drink or treat of choice: My go-to treat is a refreshing glass of iced lemon tea or a local favourite here in Malaysia is ‘Teh Ais’, which means Iced Milk Tea.

A white porcelain plate might appear to be just another ordinary object to you and me. But to Chef Marissa, it is a blank canvas of limitless potential for her to spice up with her culinary expertise and creativity.

Chef Marissa began her journey with Marriott as an intern with the Kitchen Team at The Westin Kuala Lumpur in 2022. Her outstanding performance earned her an offer to become a Commis III in the same hotel, which she accepted upon graduation. Since then, Chef Marissa has not looked back–taking every opportunity to harness and sharpen her culinary skills.

“I am eager to grow in my culinary career and each day brings me new challenges that allow me to learn and grow,” Chef Marissa says. “Since joining the company, I have been offered numerous opportunities to expand my skills and knowledge. Marriott has provided a platform for my growth, and I am grateful for the opportunities to contribute to the hotel as I advance in my culinary career.”

One such opportunity was the recent IKA/Culinary Olympics 2024 held in Stuttgart, Germany–the largest international culinary arts competition worldwide. The competition welcomed over 1,200 participants from 88 teams representing 55 different countries. With encouragement from her mentor, Chef Firdaus, Chef Marissa joined Malaysia’s National Culinary Team to represent her country for the competition.

The team’s hard work paid off as they clinched Silver in 2 different categories–a wonderful showcase of the varied strengths and skills in each team member.

Chef Marissa now works her culinary magic at the Gastro Sentral Kitchen at Le Méridien Kuala Lumpur. She continues to hone her skills and deliver innovate dishes that encapsulate her creativity and captivate guests.

Discover Chef Marissa’s culinary journey and the experiences that shaped her into the remarkable chef she is today.

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Tell us about the Culinary Olympics: How did this opportunity come about, and what was it like to be a part of this experience?

The opportunity to participate in the Culinary Olympics arose when my mentor, Chef Firdaus, who captained the Malaysian team, approached me to join the National Culinary team representing Malaysia. It was a truly rewarding experience to compete at the recent IKA/Culinary Olympics 2024 in Stuttgart, Germany. Being part of this prestigious event allowed me to showcase my culinary skills on an international stage and represent my country with pride.

What attracted you to want to work at Marriott, versus a more traditional restaurant or culinary space?

I began my journey with Marriott 1.5 years ago as a Commis 3, here at The Westin Kuala Lumpur. At the start, I was drawn to Marriott (The Westin Kuala Lumpur) because of its reputation for fostering growth and providing opportunities for career advancement. I also wanted to experience working in a large kitchen with a team of culinary experts in a professional setting. Unlike traditional restaurants, working at The Westin Kuala Lumpur offers a dynamic and diverse environment where I have learned from professionals across various culinary specialties. This has inspired me and filled me with creativity–much-needed for participating in culinary competitions! Most recently, I transitioned from The Westin Kuala Lumpur to Le Méridien Kuala Lumpur–an exciting move that has provided me with new opportunities for growth.

Reflecting on my journey, I am grateful for the valuable experiences I have gained at The Westin Kuala Lumpur. They have truly shaped me as a professional. The transition to Le Méridien Kuala Lumpur marks a significant milestone in my career, setting higher standards for my personal and professional development. I view this new role as an exciting opportunity to expand my skill set, embrace new responsibilities, and collaborate with a talented team.

Here’s to a future filled with growth, meaningful collaborations, and even greater accomplishments! I am eager to make my mark and contribute to the culinary excellence at Le Méridien Kuala Lumpur.

How has Marriott supported you as a chef and an artisan?

Since joining Marriott, the company has exposed me to numerous training programs, mentorship, and opportunities to showcase my creativity in culinary arts. I have participated in Marriott’s ‘Living Our Core Value’ training, which has strengthened my leadership and communication skills. This experience has empowered me to build a people-centric culture within my team. I ensure they feel valued, respected, and appreciated—an essential foundation for smooth and efficient kitchen operations. My leaders and teammates have also been very encouraging in my pursuit of self-improvement, to take my culinary skills to further heights at competitions.

Time flies–it’s almost been two years since you started your Marriott adventure. What does a good day at work look like to you?

I love being able to witness other people enjoy and relish in the food that I made. A good day at work would be when I accomplish my tasks for large banquets, where there are more than 200 plates we need to prepare. I become more focused and efficient when the event is bigger and more work has to be done. I enjoy the rush and excitement of a large-scale event.

Planning and preparing for events for royalty has been one of the most memorable journeys to date. It requires meticulous attention to detail, elegance, and cultural sensitivity. Preparing for a royal event can be highly intense and demanding, often leaving little to no time for rest. During the Installation of Yang di-Pertuan Agong XVII in July 2024, over 600 guests were in attendance. The experience was truly impactful, and I am grateful for the professionalism and teamwork that made it possible.

I also enjoy a clean workspace when I walk in to work as it sets the stage for a productive and focused mindset.

What inspires you, and when are you able to be your most creative self?

I am inspired by the various cuisines I have been fortunate to experience. My favorites cuisines are Japanese for its delicate artistry, and Italian for its hearty “comfort food vibes”.

I am most creative when I am marrying two different cuisines to create a unique flavor or dish. Combining warm Atlantic salmon with prawn mousseline and a Laksa emulsion is one such dish! The rich, buttery flavor of the salmon is beautifully balanced by the fragrant, spicy notes of the Laksa emulsion, creating a harmonious blend of textures and flavors.

Anything that has surprised you about working for Marriott?

There is a strong sense of teamwork and collaboration here amongst my team members. The camaraderie here is really inspiring and it has fostered a positive work environment which makes coming to work so much more exciting.

Finally, how would you describe your experience as a Marriott associate?

My experience as a Marriott associate has been enriching and rewarding. I have been surrounded by a supportive team that encourages growth and fosters a collaborative environment. Overall, it’s been a fulfilling journey where I’ve felt valued and empowered to make a difference.

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