Mohd Shahfi Bin Jusoh Yusoff – Chef Bob, Kayuputi

Mohd Shahfi Bin Jusoh Yusoff

In this interview, Mohd Shahfi Bin Jusoh Yusoff, better known as Chef Bob, Chef De Cuisine at Kayuputi, The St. Regis Langkawi shares some daily happenings and tells what it was like to reopen following the pandemic.

What do you do?

I am the Chef De Cuisine of Kayuputi, The St. Regis Langkawi. I oversee the daily operations of Kayuputi whilst ensuring we deliver the finest epicurean adventures to our luminaries.

How did you get into the industry?

My parents had the most significant influence on me, shaping me into the person I am today. They were caterers at my primary school, and I used to help them in food preparation, etc. From there, I started to develop a passion for food and beverage. I decided to pursue my studies in hospitality management. Subsequently, I applied to be a trainee at Sheraton Labuan Hotel. That’s where my journey in culinary started.

Share with us a story from behind the scenes.

The most recent behind the scenes experience is when the Kayuputi team participated in Tatler Dining’s pop-up food and drink festival – OFF Menu, held in one of the 5-star hotels in Kuala Lumpur. We were expecting 600 guests to attend the two-day event. As part of the preparation, we had to shuck 600 oysters, set 600 pieces of lobster jelly and garnish the dish with 6,000 dots of prawn aioli. Being the only restaurant from outstation, there were many challenges throughout the preparation for the event. Still, we managed to pull this together as a team, and it was a huge success.

What’s a food memory from your childhood or travels that stands out?

My all-time favourite – my mom’s nasi lemak.

What’s the best/ worst part of your job?

The best part of being a chef is learning and knowing a new culture while celebrating culture through food. In addition, I also get to connect with people across the globe that share the same interest in food. I wouldn’t say there’s the worst part of being a chef; of course, there are hard and downtimes, and there’s always a lesson to learn in every situation.

Mohd Shahfi Bin Jusoh Yusoff’s favourite food and beverage pairing?

Nasi lemak and coffee.

The perfect day off would be…

… spending time with my family, bringing them to places, and exploring new restaurants and different cuisines.

A day in the life of a chef…

… involves more than just cooking, and no day is the same. However, we make it our mission to ensure that every guest leaves happy and organize, direct, and control kitchen operations and administration work to do so.

What does Mohd Shahfi Bin Jusoh Yusoff do for fun?

I enjoy listening to music – all kinds of genres. I always find it fun to understand the story behind each song.

How has the pandemic changed you, your perspective, or the way you operate?

I learned to acknowledge that luxury doesn’t have to be expensive. Simple luxuries like spending time with my family and enjoying good food bring beauty to life. Pandemic stress is something that we can’t avoid. I like to think that I’ve gained a better understanding of people management. I’m grateful that my years of experience have prepared me well for this situation.

What has been the most challenging part of reopening after the pandemic?

Most of the products and ingredients that we use in Kayuputi are premium and imported. Thus, getting them to the island has been the most challenging part for me while reopening the restaurant after the pandemic. The logistic arrangements and the replacement of the menu kept me busy during the reopening period.

What’s something you’d like people to know about being a chef as a profession?

Being passionate is the key. It is not easy to be a chef; you will have to be committed and sacrifice a lot of your time.

What’s your view on the food and beverage scene in Langkawi?

In my opinion, Langkawi is reimagining the food scene with healthy eating and sustainable sourcing.

What’s in store for you in the upcoming months?

I will be working on a new menu for Kayuputi, focusing on bringing the stories of the island, the brand, and most importantly, the people.

Find more interviews similar to this one with Mohd Shahfi Bin Jusoh Yusoff here. And, stay up to date with the latest food and beverage happenings in KL here.