Meet a Staffer: Food for Thought with Razy

SOCIAL QU A T R I I V Z I A N I G NIGH H T U N D E R T H E S T T A R S

J A N U A R Y 2 2 • 7 P M • * $ 2 5 P E R T E A M T U R F S Q U A R E B Y T H E P O O L T o r e g i s t e r , v i s i t s w i s s c l u b . o r g . s g / e v e n t s

( M A X 5 P A X )

* P r i c e e x c l u d e s G S T ( $ 2 6 . 7 5 a f t e r G S T )

MEET A STAFFER

Food for Thought with Razy

It is our pleasure to introduce you to the Club’s new Chef de Cuisine, Hussain Syirazy, aka ‘Razy’. And very soon it will be your pleasure to sample his wonderful new dishes – if you haven’t already done so – featured in this issue of ‘Relax’ on Pages 20 to 22.

SINGAPORE, SYDNEY, SHANGHAI… SWISS CLUB!

A graduate of At-Sunrice GlobalChef Academy in Singapore, Razy has gained overseas experience at 5-star hotels and restaurants from Shanghai to Sydney. Most recently, he was Chef de Cuisine at the acclaimed Salt grill & Sky bar, specialising in modern Australian cuisine. He is 31 years old, and engaged to be married.

Razy enjoys working at the Swiss Club for many reasons – including the shared commitment to a common vision and the family environment.

“My bosses Aaron and Adrian listen to my ideas, and the whole team works together to make miracles happen. It feels extremely good to be appreciated and listened to,” shared Razy.

OFF DUTY, ON THE BALL

When Razy’s not working, he enjoys running and playing soccer. He is also a keen amateur food photographer.

Fun fact: Razy is left-handed, but has mastered the art of handling a knife in his right hand!

RAZY RECOMMENDS…

Razy passed on his thanks to all Members for their support to date. He highly recommends the sharing platters, the weekly vegetarian specials, and the newly introduced desserts of the month that are made in-house.

“Nothing brings people together like good food,” shared Razy. “One cannot think well, love well, sleep well if one has not dined well.”

Wise words, Razy. We love your work.