What do you do and how did you get into the industry?
I am the Executive Chef of Le Meridien Putrajaya. I got involved in the industry after being influenced by family who were coffee shop owners. At the age of 10, I was already was making coffee and serving customers and I started cooking at 12.
Share with us an interesting story from behind the scenes.
I once served a princess from Saudi Arabia. I had to set-up a kitchen in her suite and prepare the meals for the princess as her private chef, for one week.
What’s the best/ worst part of your job?
The best part is meeting guests who over the years have become good friends. And most definitely meeting my wife through work, in 1995. The worst part of course is when guest expectations are not met.
What’s your favourite meal and drink in Latest Recipe?
Croissant and carrot juice.
What’s one of the scariest things you’ve seen behind the scenes?
One of the scariest things is when salt and sugar is mixed up, as well as other white-coloured seasoning.This is still a concern even though I’ve been a chef for almost 30 years.
The perfect day off would be…
… with my wife and two sons.
A day in the life of a chef is…
… making sure the team is happy at work.
What do you do for fun?
I share jokes with friends and have a good laugh.
What’s something you’d like guests to know about Latest Recipe?
Each of the five ‘live’ stations in the restaurant serves a signature dish.
What’s your favourite food and wine pairing?
Lamb and red wine.
What’s your view on the food scene in Putrajaya?
The food caters to the demographics in the vicinity and thus there is a variety of Malay cuisine available.
What’s in store for you in the upcoming months?
I have to ensure consistency and improvement. I will also introduce more ‘comfort’ local food in the all-day dining Latest Recipe.