Executive Chef Marco Erba Checks In At The St. Regis KL

Marco Erba is set to shape the hotel’s next chapter through seasonal menus and thoughtful cooking.

Chef Marco Erba has cooked his way across three continents, collected a Chef of the Year title in China, opened restaurants in luxury hotels, and now has a new kitchen to call home. The St. Regis KL has appointed the globetrotting chef as its new Executive Chef, placing him at the helm of one of the city’s most ambitious culinary portfolios.

With more than 15 years of experience spanning France, Italy, Australia, China, Qatar, South Korea, and now Malaysia, Marco arrives with a passport that’s arguably as well-stamped as his recipe books. His career has been shaped by working with multicultural teams, absorbing local food traditions, and balancing classical technique with a curiosity for what’s next.

Most recently, he led the culinary operations of a luxury hotel in Shanghai, overseeing multiple restaurants while developing new dining concepts. Along the way, he earned the Chef of the Year accolade at the China Feast Restaurant Awards, recognition that reflects both his technical ability and his approach to leading a kitchen.

At The St. Regis KL, Marco will oversee every dining destination under the hotel’s roof, from the Michelin-Selected French restaurant The Brasserie to the afternoon tea at The Drawing Room, alongside Crystal and the storied Astor Bar. Rather than reinventing the wheel, his focus is on building upon what already exists, introducing seasonal menus and thoughtful experiences while preserving the hotel’s longstanding dining traditions.

For Marco, great food has always been about more than the plate itself. He believes memorable meals begin with motivated teams, careful craftsmanship, and ingredients treated with respect.

For diners, it means there’s a fresh pair of hands shaping some of KL’s most familiar tables without losing sight of what made them worth returning to in the first place.

Opening image: Courtesy of The St. Regis KL