Cove 55 is delighted to announce the appointment of Mario Kesemeyer as Culinary Director and Executive Chef.

Mario Kesemeyer - Cove 55’s New Culinary Director & Executive Chef

Mario Kesemeyer – Cove 55’s New Culinary Director & Executive Chef

A talented and experienced Chef, who has worked with numerous Michelin Star restaurants, hotels, fine dining & projects, Kesemeyer was trained in his home country of Germany, taking on an apprenticeship as a confectioner in the confectionary Fastert, Hamburg in 2005.


His professional career began at the Grand Elysee” Hotel, where his Pastry specialism led him to be appointed Patisserie Chef at numerous Michelin stared venues, such as Star-decorated restaurant Schuhbecks in den SüdtirolerStuben in Munich, Gourfleets at Steigenberger Hotel, Hamburg and Le Canard Nouveau in Hamburg. He honed his excellent culinary skills under the supervision of well- known Chefs and TV celebrities, cooperating on cooking books, events, TV shows and projects while elevating his competency in Mediterranean, Modern European, French and Classic European cuisines.


With over a decade of professional culinary experience, Kesemeyer’s move from Europe to Asia has included 6 years working in Malaysia as Head Pastry Chef at YTL Hotels and Resorts – JW Marriott, Ritz-Carlton and Starhill Gallery. From there, he joined a Food Manufacturing Project as a Founder and Director of Food Development. His eagerness for all international cuisines led his way to Gesuto, a casual fine dining place with a Japanese fusion theme. His mouth-watering  recipes established Gesuto as a modern gastronomy place in the KL food  scene. With his experience in fine dining and awarded restaurants he develops modern and authentic dishes, implements software and operations structure, overviews, trains and supervises kitchen and service staff in terms of presentation, pairing taste and operation processes.

A young and promising individual with a passion for the F&B industry, Chef Mario recently demonstrated his business acumen by establishing Maison Milla, serving Mediterranean and Pan European Cuisines, in their first Flagship at IOI City Mall, Putrajaya at the beginning of this year.


The F&B team at Cove 55 are very much looking forward to moving forward under his leadership to deliver the very highest standard cuisine to their guests. As the Culinary Director and Executive Chef at Cove 55, Kesemeyer oversees operations at the main restaurant of the hotel, Kechala, the poolside Cove Bar and in-room dining. He looks forward to delighting the guests of Cove 55 with exquisite dishes served with international flavour and unique charisma gained from his extensive experience serving up cuisine from around the world.