Chef de Cuisine
With one eye on tradition and the other on innovation, Chef Jian blends creativity and an open mind to create a menu that will surprise and delight. Prior to taking the role of Chef de Cuisine at Hakkasan, Jian Heng Loo honed his craft throughout Asia over a span of twenty years. Originally from Malaysia, Jian has worked at prestigious restaurants including the Capella Singapore, a luxury resort and the G Hotel in Malaysia. Inside tip: His favorite guests can call him Kenny.
Fontainebleau is glad to capitalize on Brian’s expertise and insight following his Court of Master Sommelier Certification. He grew up in an adventurous culinary family that sowed the seeds for his lifelong appreciation for fine food and wine. Prior to joining the beverage team at Fontainebleau, he spent three years as a Sommelier at James Beard Award winning Chef Michael Schwartz’s flagship restaurant and Michael’s Genuine Food & Drink in the Miami Design District.