Brock’s significant culinary experience includes stints in the United Kingdom and France. He started his European adventure in Cambridge, United Kingdom as Chef de Partie Pastry for the two-Michelin star Midsummer House, followed by a stint as Head Chef for the Hotel Touring in Valloire, France.
Preceding his European work experience, Brock started his career as a Demi Chef De Partie at the Crowne Plaza’s Victoria Street Café in Christchurch, New Zealand. There, he started honing his culinary skills before moving on to neighbouring Australia for a new challenge as a Demi Chef De Partie at the Grand Hyatt in Melbourne. Within a short time, Brock gained promotion to Chef De Partie upon his move to the Stokehouse Restaurant in St. Kilda Beach, Melbourne
Born and raised in Wanganui, located on the west coast of New Zealand’s North Island, Brock completed his secondary education at the Wanganui Collegiate School before enrolling at the Wanganui Polytechnic where he obtained diplomas in Culinary Arts and Patisserie.
“With his extensive work experience and excellent skills especially in western cuisine, John is the right person to reposition our beach concept restaurant which is scheduled to open in mid December 2009 and also to infuse new ideas to the overall Western menu at Golden Sands Resort,” said Bruno Cristol, general manager of the Golden Sands Resort.
“I am very excited to lead the Golden Sands team to launch the resort’s new beach restaurant, the first of its kind in Penang. I love cooking by the sea and I look forward to delivering fresh, tasty food to match the atmospheric seaside location. Plus, it is an amazing opportunity to be part of the rejuvenated banquet operations with fabulous new function rooms,” said John Brock, executive sous chef.
Hong Kong-based Shangri-La Hotels and Resorts currently owns and/or manages 65 hotels under the Shangri-La and Traders brands with a rooms inventory of over 28,000. Shangri-
