Bayu Retno Timur In this interview, Bayu Retno Timur, Executive Chef of Mandapa, a Ritz-Carlton Reserve, shares his entrance to the industry and some curious stories along the way.What do you do? I am the Executive Chef of Mandapa, a Ritz-Carlton Reserve. Beside…

Tay Chan Yong In this interview, Tay Chan Yong, head chef of The Cave @ The Edge by Ryan Clift, shares how he got into the profession and some heart-stopping anecdotes from the kitchen. What do you do?I am a chef – currently the head chef of The Cave restaurant […]

James Wong – Jamboo KL In this interview, James Wong, co-owner of Jamboo KL, tells the story of how the restaurant came to be and some challenges along the way. What do you do? I grind new greens in the heart of Kuala Lumpur in the world’s first customisable lei […]

Simona Deschino In this interview, Simona Deschino, chef-owner of Upper House in Cagliari, shares how the restaurant was born. What do you do? My name is Simona Deschino, and I am the owner and chef of the fine dining restaurant UH – Upper House, located in Ca…

Haniff Yon In this interview, Haniff Yon, co-owner of Rust KL Café & Bar, tells of his journey in the food and beverage industry and some behind-the-scenes stories from his latest opening. What do you do? I am the beverage manager and co-Owner of Rust KL. I am res…

Monica Sotgiu In this interview, Monica Sotgiu, travel experience designer and founder of Sardinia Experiential, tells about her job and gives insight into her wonderful homeland of Sardinia. What do you do? I am a Travel Experience Designer, and I work on my isl…

Alvin Au Yong In this interview, Alvin Au Yong, a bar consultant, gives insight into the industry and reveals some professional future plans. What do you do? I am currently a freelance bar consultant and a soon-to-be owner of a cocktail bar here in Kuala Lumpur. How …

Eng Shen & Foo – Dotto Kombucha In this interview, Eng Shen & Foo, founders of Dotto kombucha, share the story of how their brand came about. What do you do? We are a duo running a home-based business of handcrafted raw kombucha — Dotto. Our kombucha is …

Edward Soo Hong Wah In this interview, Edward Soo Hong Wah, co-owner of the Bangkung Row Restaurants (Opus Bistro, Cava, Leonardo’s, Lucky Bo), tells of challenges and realisations over his time in the F&B industry. What do you do? How did you get into the indu…

Keppel Albert In this interview, Keppel Albert, head mixologist and bar manager at Cove 55, shares some bar do’s and don’ts as well as some trade secrets. What do you do? I run the bars at Cove55. I make premium drinks menus and develop new cocktail reci…

Stephen Kuberan Benedict In this interview, Stephen Kuberan Benedict talks about the role of Front Office Manager at Anantara Desaru Coast Resort & Villas and some tales from abroad. What do you do? I directly supervise all front office personnel and ensure …

Sheila Ong Jing Ying In this interview, Sheila Ong Jing Ying tells what her role as spa and recreation manager at Anantara Desaru Coast Resort & Villas entails. What do you do? I oversee the operation of both the spa and recreation divisions at Anantara Desaru C…