John Brock has been appointed Executive Sous Chef at Golden Sands Resort in Penang
Brock’s significant culinary experience includes stints in the United Kingdom and France. He started his European adventure in Cambridge, United Kingdom as Chef de Partie Pastry for the two-Michelin star Midsummer House, followed by a stint as Head Chef for the Hotel Touring in Valloire, France. Preceding his European work experience, Brock started his career as a Demi Chef De Partie at the Crowne Plaza’s Victoria Street Café in Christchurch, New Zealand. There, he started honing his culinary skills before moving on to neighbouring Australia for a new challenge as a Demi Chef De Partie at the Grand Hyatt in Melbourne. Within a short time, Brock gained promotion to Chef De Partie upon his move to the Stokehouse Restaurant in St. Kilda Beach, Melbourne. Born and raised in Wanganui, located on the west coast of New Zealand’s North Island, Brock completed his secondary education at the Wanganui Collegiate School before enrolling at the Wanganui Polytechnic where he obtained diplomas in Culinary Arts and Patisserie.
