David Dahlhaus

Executive Chef, One&Only Desaru Coast

David Dahlhaus_ExecChef_One&Only Desaru Coast

David Dahlhaus is the Executive Chef at One&Only Desaru Coast, an ultra-luxury beachfront retreat located in Malaysia’s tropical south-east. Unrivalled in its offerings, the all-suite resort is the ultimate oasis, with world-renowned service, unspoilt nature on the doorstep, vibrant Malaysian culture and destination-defining cuisine.

As Executive Chef, David is responsible for overseeing the resort’s culinary experiences, from the creation of menu concepts, through to sourcing the best local producers. Every captivating restaurant at One&Only Desaru Coast has its own distinct ethos and atmosphere. Guests can expect a melting pot of intriguing cuisines using the best of the region’s ingredients, including the farm-to-table Mediterranean restaurant Ambara, signature tempura bar Hoshi, Malaysian-inspired pool café and bar Essential, and Dusky Monkey Bar, where afternoon tea and evening cocktails are served. The resort also features Ember Beach Club, serving an Asian-inspired barbecue menu and helmed by acclaimed Singapore-based Chef Andrew Walsh.

Home to the very first Chenot Spa in Asia, the resort offers a selection of dishes guided by the principles of the Chenot Biolight diet, for guests choosing a balanced and health-conscious lifestyle. Chef David also curates the resort’s bespoke private dining experiences and engaging cooking classes. He oversees the Chef’s Garden, which is home to an array of chilli varieties, lost and forgotten herbs of Malaysia, as well as an eco-friendly compost garden.

With more than 13 years of professional culinary and kitchen management experience, Chef David is no stranger to the kitchens of luxury hotels and Michelin-starred restaurants around the globe. He has cooked alongside some of the world’s most renowned chefs including René Redzepi at two Michelin-star restaurant Noma, Atul Kochhar, Jacques Marcon and Laurent Gras. Before joining One&Only Desaru Coast, David was the Executive Sous Chef at Jumeirah Royal Saray, Bahrain.

His move to Desaru Coast in Malaysia has sparked his passion to explore local ingredients and appreciation of Malaysian cuisine. “I’m really excited to push culinary boundaries whilst integrating and respecting the food culture here,” said Chef David. “We’re so fortunate to have an abundance of local produce - it’s every chef’s dream and I really hope to offer our guests the best that Malaysia has to offer.”

Chef David acquired a Diploma in Professional Chef Culinary at Regionales Berufliches Bildungszentrum des Landkreises Vorpommern-Rügen in Sassnitz, Germany. He is fluent in both German and English. He lives in Johor with his wife and enjoys travelling.