masashi horiuchi
executive chef
Chef Masashi Horiuchi is a rare blend of passion and precision. When asked what he loves most about being a chef, the soft-spoken native of Fukuoka, Japan states with genuine simplicity : Good food makes people happy. It is a simple way to deliver happiness.
Fresh out of culinary school at 20 years old, Chef Masashi joined a bistro in Switzerland, where he began his eager and conscientious learning from the industry experts he met since. Having spent now over twenty years in Europe, he has worked alongside esteemed chefs such as Philippe Groult**, Adolf Blokbergen**, Gerard Rabaey***, George Blanc*** and Antoine Westermann***. Before coming back to Asia, he held the knife for five years as Sous Chef at two Michelin-starred L’Atelier de Joël Robuchon in London.
Inspired by the food culture of Kuala Lumpur and the produce grown in this region, Masashi brings French cuisine to the table with his own style and interpretation. Combining the finesse of classic French techniques with Japanese precision, he uses ingredients in their entirety to create memorable experiences.
romain fabre
head chef
Meet our Head Chef, Romain Fabre, a dynamic culinary leader steering Entier into an era of innovation. Raised in a food-loving family, Romain’s culinary journey began early. After attending the prestigious Institut Paul Bocuse in Lyon, he honed his skills at Michelin-starred establishments in France and Switzerland. Today, he brings his expertise to Malaysia, crafting delectable French cuisine that combines the finest ingredients and techniques. Chef Romain values professionalism but also fosters a friendly kitchen environment, reflecting Entier’s commitment to both excellence and warmth. His approach leaves guests with full hearts and satisfied palates.
masashi horiuchi
executive chef
Chef Masashi Horiuchi is a rare blend of passion and precision. When asked what he loves most about being a chef, the soft-spoken native of Fukuoka, Japan states with genuine simplicity : Good food makes people happy. It is a simple way to deliver happiness.
Fresh out of culinary school at 20 years old, Chef Masashi joined a bistro in Switzerland, where he began his eager and conscientious learning from the industry experts he met since. Having spent now over twenty years in Europe, he has worked alongside esteemed chefs such as Philippe Groult**, Adolf Blokbergen**, Gerard Rabaey***, George Blanc*** and Antoine Westermann***. Before coming back to Asia, he held the knife for five years as Sous Chef at two Michelin-starred L’Atelier de Joël Robuchon in London.
Inspired by the food culture of Kuala Lumpur and the produce grown in this region, Masashi brings French cuisine to the table with his own style and interpretation. Combining the finesse of classic French techniques with Japanese precision, he uses ingredients in their entirety to create memorable experiences.
romain fabre
chef de cuisine
Meet our Chef De Cuisine, Romain Fabre, a dynamic culinary leader steering Entier into an era of innovation. Raised in a food-loving family, Romain’s culinary journey began early. After attending the prestigious Institut Paul Bocuse in Lyon, he honed his skills at Michelin-starred establishments in France and Switzerland. Today, he brings his expertise to Malaysia, crafting delectable French cuisine that combines the finest ingredients and techniques. Chef Romain values professionalism but also fosters a friendly kitchen environment, reflecting Entier’s commitment to both excellence and warmth. His approach leaves guests with full hearts and satisfied palates.
