Sous Vide Tuna 40°C with Avocado, Fennel, Cucumber and Grape Fruit

Chef Romano Kreutz

Saturday, 1 September
1pm-2.30pm
Bronx VI, Haier Suite
Presented by: Impiana KLCC

Berlin-born Chef Romano started his studies in culinary arts at a very young age and graduated at the age of 19. Before joining Impiana KLCC, he has worked for several five-star hotels like Dubai’s Grand Hyatt, Kempinski in China and The Tree House Villas Koh Yao Noi in Thailand. Join him as he shares his skills in preparing his special sous vide tuna!