Profile

Chef Kelly Delaney

Originally from NSW Australia, then moving to Kuala Lumpur Malaysia in 1983 with my parents. Returning to

Adelaide Australia to complete schooling and attend Regency College of Hotel & Catering Operations. I began my

hospitality introduction at the Brougham Silver Service restaurant at the Hotel Adelaide, promoted as the restaurant

Supervisor within three months.

In 1994 I moved to Melbourne to pursue my passion for cooking. Securing a positon with Epicure Catering which

allowed me to explore cooking, whilst working as an Event Manager.

In 1997 I took a position as Second Chef in a friend’s restaurant and never looked back. Learning as much as I could,

as quickly as I could.

In 1999 I decided that it was time to really push my limits. I resigned from my position at that time as Head Chef and

decided to go out on my own. I leased a small kitchen at a suburban hotel in Melbourne and literally jumped in the

deep end. This allowed me to really find who I as a chef and what direction I wanted to go.

In 2002 I began working at the fine dining restaurant at the iconic Melbourne Stokehouse. In 2005 I was offered by

the then Executive Chef a position as Sous Chef for his new restaurant which naturally I accepted.

I worked as Sous Chef for the next three years, and with no available positons to move up decide to move on, and

accepted a Chef de Cuisine positon in country NSW.

In 2008 I took a short break to travel and returned to Adelaide in 2009 as Sous Chef at the Awarded Auge

Restaurant. Within a year I was promoted to Chef De Cuisine, and was a finalist in 2011 Award for Excellence Chef of

the Year.

March 2012 brought new opportunities my way and I moved to Kuala Lumpur to open a restaurant named

Madisons.

My culinary direction has lead me to a predominately Fine dining Modern European cuisine, but not limited to.

If I was to sum up my style, it would have to be modernising classics and my interpretation of European dishes.

Whether through deconstruction, molecular or replacement of ancient ingredients with modern alternatives.

Cooking is about textures and taste, referring to the basics but thinking outside the box.

I am now seeking a new and exciting challenge where I can grow further my skills and knowledge, but also

somewhere I can plant my feet.

Kelly Delaney

D.O.B. : 11th April 1973

Nationality : Australian

Residence : Kuala Lumpur

Contact : +6016 966 1025

keldel1@hotmail.com

Objectives Understand the internal/external customer and meet the needs of both the customer and the company. Demonstrate the ability to apply technical, professional or product expertise to real world situations. Constantly assess and adapt to current practices to perform a task better, faster or more efficiently. Ensure that data is accurate and work is thorough, meeting the highest standards. Think creatively by developing innovative approaches and imaginative solutions that meet real needs. Fostering trust and cooperation among coworkers, customers and suppliers; develop and sustain personal contact

in order to provide mutual benefit. Provide information so that coworkers, customers and suppliers understand and can take action. Work to achieve high levels of personal and organizational performance to meet or exceed objectives. Work well in a team environment and motivate teams to sustain exceptional levels of performance. To be challenged,,,

Responsibilities

Plan and execute new menus seasonally Maintained the standards of the quality to ensure that cost of food remain economical Maintain portion control at costed menu size Ensured that high standard of cleanliness is maintained throughout the kitchen areas at all times to the level of

OH&S. Implement training programs for new or apprentice chefs

Work closely with Front of house to ensure all needs of guests are being met to the best of the restaurants ability

Plan, budget and organise off site catering functions

Implement training and development programs Responsible for assisting restaurant manager in the supervision of food and beverage operation Provided excellent guest satisfaction and increased productivity standards by utilizing available resources Ensure correct procedures and standard are maintained De brief employees of any changes that may have occurred Coordinate with kitchen as to running schedules throughout shifts Rosters and labour cost control Quality control of incoming supplies Supervising and training new employees Proven ability to work within budget and meet targets Ability to plan a variety of menus from fine dining to contemporary Efficiently handle inventory control to ensure waste and theft is controlled Solid understanding and enforcement of safety procedures Ability to plan work schedules and assign duties in accordance to the work schedule

Culinary History

Madisons Restaurant (Chef de Cuisine) April 2012 – July 2015 Modern European Restaurant Kuala Lumpur www.madisonskl.com

Augé Restaurant and Spuntini Bar (Chef de Cuisine) Feb 2009 – March 2012 Fine Dining Modern Italian Restaurant (2 Hats) SA, Australia Awards 2012 Restaurant Hall of Fame 2011 Best Italian Restaurant SA 2010 Best Italian Restaurant SA

2009 Best Italian Restaurant SA, Restaurant of the Year, Best Italian Restaurant Australia

www.auge.com.au

Commercial Hotel (Chef De Cuisine) Jan 2007 – Feb 2008

Modern Australian NSW, Australia

Sarti Restaurant (Sous Chef) April 2005 – Jan 2007 Modern Italian (2 Hats) Melbourne, Australia www.sartirestaurant.com.au

Stokehouse Restaurant Upstairs (Junior Sous Chef) March 2002 – April 2005 Modern European Fine Dining (2 Hats) Melbourne, Australia

www.stokehousemelbourne.com.au

Commercial Bar & Restaurant (Sous Chef/Caterer) Jan 1997– Sept 1999

/ Rod Murphy Catering Melbourne, Australia

International/Asian

Epicure Catering (Event Manager) Feb 1994– Jan 1997 Event management & catering Melbourne, Australia www.epicure.com

Achievements Awards for Excellence Chef of the year Finalist 2011 Adelaide, Australia Starlight Foundation Five top Chef Dinner 2011 (Intercontinental Hotel 300pax) Adelaide Australia

Education Certificate III in Hospitality (Commercial Cookery Adelaide, Australia 1994

Referees available on request…

Madisons Restaurant

Madisons Sample Menu

CARPACCIO OF BEEF 120 day grain fed Pure Angus Australian beef, organic pickled mushrooms, and truffle cream served with micro herbs

SEARED SCALLOP AND PORK BELLY CROQUETTES Apple and horseradish cream, crispy cauliflower, candied speck, lightly breaded slow cooked pork belly BEETROOT Pickled beetroot, Almond, basil, sultana breaded goats cheese & rocket leaves VENISON LOLLIPOP Slow cooked shoulder lightly breaded, atop carpaccio, garnished with walnut dust, blueberry, shaved green beans LAMBSWEETBREADS Lightly poached and seared sweetbreads, cauliflower puree, streaky bacon, blackberry sauce and hazelnuts OCEAN TROUT House cured trout wrapped in Carpaccio of cucumber, soft herb aioli, and citrus reduction PIGS TAIL Fried Pigs tail croquette frisée leaves, quail eggs and sauce ravigote ASPARAGUS Butter poached asparagus spears, sous-vide egg, sultana & shaved almond panna grattato, truffle honey PATE Tufted duck and chicken liver, served with Chianti jelly and baby pears GNOCCHI Slow cooked chicken breast with citrus gnocchi and sweet dates RAVIALONI Wild rocket and goat’s cherve ravialoni, tiger prawns, sultanas, pine nuts, marsala

OXTAIL PAPPADELLE Braised oxtail, with blood orange, compressed baby carrots, and crispy tarragon

ANOLOTTI OF MUSHROOM Mushroom filled pasta pillows with shaved asparagus, crispy speck, and baby basil

SEARED KING PRAWNS Linguine tossed with chili king prawns, lemon, basil, and panna grattato

BEEF CHEEK Slow braised beef cheeks, potato puree, oven roasted cherry tomatos & horseradish cream, crisp basil LAMB Deboned Lambshank, wrapped in speck, oven roasted whole shallot, parsnip puree & mustard fruits PAN SEARED MARKET FISH Fish of the day, lightly coated crispy potatoes, speck, broad beans, and baby radish with chervil oil

BEEF TENDERLOIN (250gr) Bourguignon “Style” 120 day grain fed Pure Angus Australian beef tenderloin, shallot potato puree, roasted Portobello mushrooms, cipolinnis, candied speck and sage

SPICED DUCK BREAST Lightly spiced seared duck breast, parsnip cream, blood orange jelly and balsamic, blended dates

SEABASS Pan-fried sea bass on parsnip puree, house made cured sausage, beetroot crisps, & red wine reduction

TIRAMISU (DECONSTUCTED) Chocolate earth and brownie, coffee pave, mascapone ice-cream, saviardi finger

CHOCOLATE AND HAZELNUT DACQUOISE Hazelnut meringue, rich chocolate mousse, chocolate coated salted caramel

CREMA FRITTA Warmed pastry custard, strawberry syllabub with red wine and pepper jelly

AFFAGATO House made vanilla bean ice-cream served coffee caviar, pastry crumbs, with espresso and liqueur APPLE STRUDEL Apple pie infused panna cotta, cinnamon crumble & caramel cream

Augé Restaurant

Published Online Reviews

Food Lifestyle Australia

http://www.lifestylefood.com.au/restaurants/auge

The Advertiser Newspaper

http://www.adelaidenow.com.au/news/slime-time-had-by-all/story-e6fref5u-1226112295698

The Mache – Your Lifestyle

http://www.themachlife.com/dining/Madisons-Bangsar

Time Out Kuala Lumpur

http://www.timeout.com/kuala-lumpur/restaurants-and-cafes/madisons

Malaysian Flavours

http://www.malaysianflavours.com/2013/09/kl-restaurant-week-with-madisons-bangsar-jalan-

bangkung.html

Malaysian Foodie

https://www.malaysianfoodie.com/2013/09/date-madisons-restaurant-week.html#.VXlkBvmqqko

Eat Drink KL

http://eatdrinkkl.blogspot.com/2012/06/madisons-bangkung.html

Yelp

http://en.yelp.my/biz/madisons-kuala-lumpur

Have you had your lunch

http://youhadyourlunch.blogspot.com/2012/08/madisons-in-bangsar-touch-of-magic.html

Kelly Siew Cooks Blog spot

http://kellysiewcooks.com/2014/01/01/madisons-modern-australian-cuisine-with-a-flair/

Good Foodie

http://goodyfoodies.blogspot.com/2013/11/set-lunch-madisons-jalan-bangkung.html

Blog

http://www.becky-wong.com/2014/04/dinner-at-madisons-bangsar.html

Tim Chew

http://timchew.net/2014/03/17/romantic-dining-spots-madisons-jalan-bangkung/