Seasalt at Alila Seminyak is now welcoming their new chef, Chef Hazwan Hamdan. He is ready to give you the best dining experience with his diverse culinary experiences.
Alila Seminyak’s iconic oceanfront dining venue Seasalt is now headed by a new Chef de Cuisine – Muhammad Hazwan bin Md Hamdan. Muhammad is bringing his passion for organic and sustainable products to Seasalt with his new menu creations.
Growing up in the countryside area of Ipoh, Malaysia, Chef Hazwan began his career in five-star hotels in Kuala Lumpur which include Pan Pacific and Royale Chulan. He then continued his career in contemporary fine-dining restaurants in New Orleans, Louisiana, USA, until going back to Kuala Lumpur to join Grand Hyatt Hotels & Resorts’ culinary team as a Chef de Partie. Before joining Alila Seminyak as a Chef de Cuisine for Seasalt, Hazwan held the same role at Park Hyatt Doha.
With his diverse culinary experiences, Chef Hazwan aims to deliver an unforgettable dining experience at Seasalt through flavorful new dish creations with the Nikkei concept – mixing Japanese and Peruvian cultures.
While traditional Japanese cuisine is on the milder side in terms of taste, Chef Hazwan introduces more vibrant and bold flavours. Using the Japanese cooking method, a new unique fusion is created. Robata sweet corn, tuna tataki, and tomato ceviche are some of the renewed selections guests can highly look forward to, and the signature Nouvelle Hokkaido Scallop is truly a not-to-be-missed dish!
Immerse yourself in Seasalt’s mesmerizing coastal dining experience dominated by cozy decor and ocean hues as you enjoy sustainable and zero-waste food presentations.