Hazwan Hamdan Joins Seasalt At Alila Seminyak As The New Chef De Cuisine
A warm welcome to the new head of Seasalt’s team of talented chefs
Alila Seminyak is pleased to welcome Muhammad Hazwan bin Md Hamdan as the new Chef de Cuisine for Seasalt Restaurant at Alila Seminyak. With his passion for organic and sustainably sourced products, and for inventing something new, Muhammad Hazwan bin Md Hamdan, Chef de Cuisine, finds a fitting home at the helm of Seasalt, Alila Seminyak’s oceanfront dining destination that emphasizes sustainability.
Hazwan grew up in the farming countryside of Ipoh, Malaysia, but his culinary dreams were without boundaries. He began his career by learning the ropes in the kitchens of five-star hotels in Kuala Lumpur, including Pan Pacific and Royale Chulan. His next stop was New Orleans, Louisiana, USA, where stints at fine dining restaurants Stella! and August introduced him to contemporary Creole and New Orleans cuisine. Hazwan then joined Hyatt Hotels & Resorts as Chef de Partie at Grand Hyatt Kuala Lumpur. He joins Alila Seminyak from his role as Chef de Cuisine at Park Hyatt Doha, home to the refined Opus Qatari-French restaurant.
Through his experiences in a diverse culinary journey and driven by his passion to create a memorable experience through food, Chef Hazwan already has exciting plans for Seasalt for the near future. With a focus on sustainability, Seasalt sources seafood that is wild-caught and sustainably harvested from the waters around Indonesia, and partners with a local social enterprise that provides high-quality seafood that is sustainably fished. Dishes are seasoned with traditional organic Kusamba sea salt from East Bali, where a small community of salt farmers continues a centuries-old tradition of producing 100% natural salt by sun and wind evaporation.
Seasalt strives to implement the sustainable, zero-waste concept behind the bar, reusing, fermenting, recycling, and upcycling ingredients that would otherwise be discarded as trash. Think leftover fruit juices, fruit rinds and fruit seeds saved from the scrap heap and instead reimagined as ingredients in exciting ocean-inspired craft cocktail creations.