Huza Radzi is currently the Principal Consultant of Huza Radzi Consultancy (M) Sdn Bhd (HRC), a company he established in 2014 dedicated to the development of hospitality services and talents.
He was formerly the Director of Food and Beverage (F&B) for Starwood Hotels and Resorts, where he was responsible for the F&B Operations of The Westin Kuala Lumpur. He was also a sub-council F&B member of the Asia Pacific Starwood Hotels and Resort that drives new pilot project implementation in the region. Among his many achievements, Huza has been the driving force behind some of the best food and beverage offerings, including the popular ‘Starwood World of Wine Program’ and ‘100 Cocktails of Starwood’.
From 1992 to 2007, Huza worked for Shangri-La Hotels & Resorts Kuala Lumpur where he rose up the ranks to become the Maitre d’Hotel for the award winning Lafite Restaurant, a premier fine-dining establishment in Kuala Lumpur. His achievements include the development of a Royal Service, which was used as a benchmark for the Hospitality industry, and leading his team to garner many excellence industry awards for the restaurant.
In 2003 at the inaugural Hospitality Asia Platinum (HAPA) Awards, Huza was nominated as the “Best Local F&B Personality” and Lafite Restaurant won the overall “Restaurant of the year” award. Lafite Restaurant under his oversight has won a total of six times the Tourism Malaysia Award for the “Best Western Cuisine” category. Lafite is also the first Restaurant in Malaysia to be awarded the “Best of Award of Excellence” from the global Wine Spectator Magazine from 2004 to 2006.
Huza is very passionate in advancing the F&B profession in Malaysia. During his career, he has led teams to excellence. From 1999 -2006, Huza was selected by the Malaysian government as Malaysia’s Master Trainer for the ‘Trade of Restaurant Service’ category in the World Skills Youth Championship. Under his tutelage, many F&B service professionals have succeeded in bringing home medals for Malaysia in this category at International championships.
Huza’s passion in Gastronomic service has earned him accolades. For two years running in 2004 and 2005, Huza was mentioned as one of the “100 People You Must Know in Asia” by Tatler’s Magazine for his award winning hospitality achievements. He is the first Malaysian to be acknowledged as one of the “Distinguished Sommeliers of Asia” by Ch’ng Poh Tiong, a publisher and author of wine magazines in 1999. In 2011, he was honored as a recipient of the “South East Asia Wine Pioneer Award”. He was also one of the founding members and was the Vice President of the Sommelier Association of Malaysia (2009-2012).
During his career, he had often been assigned to other parts of the world to widen his F&B and operational experience. These assignments included stints in The United States, France and Hong Kong – at “Le Cirque” restaurant in New York owned by Sirio Maccionni, “Le Jardin des Senses” in Montpellier a 3 Michelin Star establishment, “Petrus” in Island Shangri-La Hong Kong, as well as other special F&B related tasks.
Currently HRC offers a holistic hospitality services ranging from operational enhancements, Halal advisory and consultation, and F&B trainings. Amongst its clients are The Brunei Palace Palace, Le Meridien Kuala Lumpur, Aloft KL Sentral and Nexus Resort Karambunai Kota Kinabalu.
HRC has an employment house division that places Malaysian talents under its STAR program to develop future leaders through collaboration with brand names in the industry– from Halal franchises to five star hotels and resorts.
KL Mayor, Datuk Seri Hj Mhd Amin Nordin has appointed Huza Radzi as one of the Panel of Judges in Dining Category of KL Mayor’s Tourism Awards 2017 to elevate KL City through awards programme by aligning the diversity of eateries in giving recognition to F&B Operators in major categories.
Huza has actively contributed towards the academia scene as he is one of the appointed by Malaysian Qualifications Agency (MQA) which contributed to the review of Standard of Program : Hospitality and Tourism.