Greater Kuala Lumpur
At EQ Kuala Lumpur, my passion for Italian ,French cuisine and fine dining is the cornerstone of my role, bringing over three years of innovative culinary leadership. Our team's commitment to excellence has established the restaurant as a beacon of gastronomic delight in the region. As the President of Bocuse d'Or Malaysia, I championed the art of French cuisine, sharing my expertise and elevating the culinary standards nationally. My journey has been marked by a dedication to culinary art, fostering a culture of continuous learning and refinement. This dedication culminated in authoring “Pasta from My Italy,” an award-winning book that reflects my deep-rooted love for Italian culinary traditions. My tenure as an Associate Professor and Director of Culinary Art honed my leadership skills, enabling me to nurture the next generation of chefs and set new benchmarks for culinary education.
Executive Chef Ground Service
New creation, R&D, business development in F&B industry - western/ European division in 2017: ● Maison, French artisan pastry and bistro ● Bello, Casual Italian dining and woodfire pizza. ● My Thai, semi fine-dining Thailand cuisine ● Fountain Cafe and Bar, a casual coffee and pastry cafe ● Coffee and Toast - contemporary and fusion mix of the local and western coffee, East Meet West flavour Taking over all the operations for Asian F&B outlets under the Pavilion Group, which is: ● Grandmama’s, traditional flavours of Malaysia ● Japanese Tonkatsu Restaurant, gasstronomic Japanese cuisine ● Grand Harbour, gourmet Cantonese delicacies