Townsend has been used to the world of hospitality from a young age (Photo: The Millen Penang)
Options: You started your career as a chef in Sydney. Tell us about it.
Catherine Townsend: My father was a hotel general manager, so I grew up in hotels and was naturally exposed to the world of hospitality from an early age. In my late teens, I had the opportunity to work across various departments, but it was in the kitchen that I truly found my passion. I loved the creativity, the energy and the sense of reward that came from bringing dishes to life. It quickly became the part of the hotel that felt most like home.
You’ve also chalked up experience at Amanwella and One&Only Maldives, two of the world’s great hotel brands. Tell us about those postings.
I was executive chef for the opening of the stunning Amanwella in Sri Lanka, a truly special property designed by the renowned Australian architect Kerry Hill. His work, inspired by Geoffrey Bawa and his philosophy of ‘tropical modernism’, blended nature and architecture so beautifully that the resort felt like part of the landscape.
Sadly, my time there was cut short by the 2004 Boxing Day tsunami. I was among those running from the surge as it swept through the town — an experience I will never forget! Hours later, lost and disoriented in a nearby village, I was found by a team member, who brought me to safety. In his own desolation, his was an act of kindness that remains deeply moving for me.
With the project delayed and the country in devastation, I eventually left Sri Lanka. My path then led me to the Maldives, where I joined another world-class luxury resort and continued my journey in that remarkable part of the world.
During my time as executive chef at One&Only Maldives, I had the privilege of leading the culinary experience across multiple restaurants and dining experiences. The Maldives was breathtakingly beautiful, made even more special by the warmth and pride of its people. The resort itself was simply stunning, a perfect blend of natural beauty and ‘barefoot luxury’, as we called it. Several times a week, the fishing boats would come by at dawn. I would hand-select sustainably caught live fish and lobsters. It was absolutely incredible to cook with such amazing produce. Serving an international clientele, including some of the world’s most discerning guests, was also deeply rewarding. It strengthened my belief that true luxury is found in care and authenticity.
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You worked in Malaysia prior to opening The Millen.
I joined YTL Hotels in 2018 and spent four years with the company, during which I held several key leadership roles. I served as general manager for both Gaya Island Resort and Tanjong Jara Resort, as well as being the area food and beverage director.
What made you say ‘yes’ to Penang?
I truly enjoyed my previous time working in Malaysia, although it was unfortunately cut short because of the pandemic. I felt I hadn’t spent enough time here to fully experience the richness of the culture. Having never worked in Penang before, I was immediately drawn to the hotel’s concept and the owners’ vision, which I felt aligned perfectly with the kind of project I wanted to be part of. That made it an especially inspiring opportunity.
What have been your top career highlights so far?
Naturally, opening The Millen has been a major highlight in my career. I have had and am proud of many achievements throughout my journey, but what I find most gratifying these days is seeing the people I’ve worked with, both past and present, continue to grow and succeed. To have played a part in that, big or small, is incredibly rewarding.
What have been your favourite discoveries about Penang?
Penang is full of wonderful discoveries that blend culture, history and nature: wandering through George Town’s vibrant art-filled streets; summiting Penang Hill for breathtaking views; and escaping into nature. Down in Balik Pulau, you can experience Penang’s quieter, rural side with rice paddies. Of course, no visit is complete without experiencing Nyonya cuisine, where Peranakan flavours are best relished in dishes like laksa, jiu hu char and kuih.
What advice would you give to young people who want to make it in hospitality?
Stay curious, humble and open to learning. Be flexible. If you want to grow, you need to be willing, within reason, to step in and support wherever needed. Work hard, stay adaptable and never lose sight of why you chose this industry, while creating genuine and memorable experiences for others. Hospitality has taught me that success always comes back to people.
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What are you reading right now?
I’m reading, albeit slowly, The Creative Act: A Way of Being by Rick Rubin to inspire me and adopt a more creative and mindful approach to leadership.
What are you listening to right now?
A really good podcast called The Moth. It’s where people share their stories and is filled with incredible travel moments and life-changing journeys. I love to travel and this podcast inspires me to do so.
Where is home for you and what would you recommend we see, do and experience while there?
I’m originally from Australia but have spent many years living across Asia, including Indonesia, Vietnam, Sri Lanka, the Maldives and, now, Malaysia. Wherever I live, I like to think of it as home. But if you do visit the Land Down Under, I’d suggest exploring beyond the cities. Head off to the coastal towns, browse local markets, go to a food-and-wine region and take time for a walk along the gorgeous white sandy beaches. Or go for a bushwalk. Australia’s charm lies in its easy pace, great food and genuinely friendly people.
Describe your idea of a perfect weekend.
A long walk is the best way to take in the island’s eclectic charm, and always helps me unwind. I love wandering through the heritage streets, stopping at a local coffee roastery or hawker stall for a drink or snack along the way. In the afternoon, I’d be booked in for a relaxing spa treatment, followed by an easy evening enjoying Penang’s incredible food scene.
This article first appeared on Dec 1, 2025 in The Edge Malaysia.
