Saturday, 15 June 2013

Chef Salvatore Coco, Peppino Italian Restaurant, Shangri-La's Tanjung Aru Resort and Spa, Kota Kinabalu, Sabah, Borneo, Malaysia

Shangri-La's Tanjung Aru Resort and Spa, Kota Kinabalu
Chef Salvatore Coco

Chef Salvatore Coco, Executive Sous Chef of Shangri-La's Tanjung Aru Resort, is kind enough to share his passion for food and life with The Yum List.

What do you do and how did you get into the industry?

I am the resort’s Executive Sous Chef with responsibility for a few outlets. I started my career in the kitchen 25 years ago. When I was a young boy I used to watch my father prepare lasagna every Sunday. It was a simple meal but yet, it was the most amazing lasagna I have ever had. Such a simple reason fuelled my passion for cooking to this day.

What's the best/ worst part of your job?

The best part is getting to know all kinds of people, ranging from guests to colleagues. I love having the exposure and opportunity to learn different cultures and their habits. I don’t believe there is a worst part of the job. I certainly wouldn’t want to be doing something I don’t feel strongly about. Despite the challenges, the one thing I have learnt is that there is always a solution for any problem.

What's your favourite Malaysian food?

I love beef rending and nasi lemak.

What's your favourite meal/ drink at Tanjung Aru?

The Joe’s Seafood Lighthouse at Coco-Joe’s Bar and Grill.

What's your favoured food and wine/ liquor pairing?

Brie cheese and pear soup paired with whisky.

The perfect day off would be...

spending a sunny day on the beach in the company of a cool and refreshing drink.

A life in the day of a chef is...

100% dedication and commitment to my work, with hopes that I can spare some quality time for my family.

What's something you'd like diners to know about the cuisine prepared at Peppino/ TATU/ Tanjung Aru?

Peppino’s cuisine is prepared traditionally but with a contemporary twist. Café TATU is our all day dining restaurant which serves local and international ala carte favourites and buffet. It is the best buffet in Kota Kinabalu and offers good value for money.

How do you select your ingredients and why?
Ingredients are selected based on seasonality, availability and market trends peppered by personal inspiration and creativity....

Thanks Chef Coco for taking some time to chat with The Yum List. ;-)

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  1. Never trust a skinny chef! This one gets a double thumbs up! LOL!!!

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