Francesco Gava In this interview, Francesco Gava, food and beverage director of The Hari Hong Kong, gives some insight into his role. What do you do?  I am the food and beverage director at The Hari Hong Kong.  How did you get into the industry?  I st…

Armand Sablon In this interview, Armand Sablon, executive chef of Harbourside Grill at Harbour City Hong Kong, gives some insight into the food and beverage industry.  What do you do?  I am the executive chef at Harbourside Grill. I work on menu develo…

Chef-owner Mono Hong Kong – Ricardo Chaneton In this interview, Ricardo Chaneton, chef-owner of Mono Hong Kong, shares some insight into being the first Venezuelan chef-owner of a restaurant awarded a Michelin star. What do you do? I am the chef and owner o…

Edwin Guzman – Chef de Cuisine of Zoku Restaurant & The Terrace HK In this interview, Edwin Guzman, Chef de Cuisine of Zoku Restaurant & The Terrace at The Hari Hong Kong, shares some insights into the food and beverage industry. What do you do?&nbsp…

Rene Oskam – Executive Chef In this interview, Rene Oskam, executive chef at W Singapore – Sentosa Cove, shares some insight into being a chef as a profession. What do you do? I am the Executive Chef at W Singapore – Sentosa Cove. When did you decide to become a […]

Chef Nimaan – The Tokyo Restaurant and Taverna by TTR In this interview, Muhammad Nurahiman bin Jokepli (aka Chef Nimaan) describes his role as Executive Chef of The Tokyo Restaurant and Taverna by TTR. What do you do? I’m a passionate cook (or chef, i…

Patricia Marin – Mamami, Malaysia In this interview, Patricia Marin describes her role as the business development director at Mamami, a healthy food company in Malaysia. What do you do? How did you get into the industry?  I contribute to the expansion of a h…

Unaver V. Unabia – Executive Chef, Traders Hotel Kuala Lumpur In this interview, Unaver V. Unabia, executive chef at Traders Hotel Kuala Lumpur, shares some stories about life in the food and beverage industry. What do you do? I lead the daily culinary oper…

Dickson Wong Dickson Wong, Co-Founder of Gyuden Yakiniku, shares some stories about life in the food and beverage industry. What do you do? Currently, I am managing the operations at Gyuden Yakiniku and sourcing the best ingredients to serve our customers. How d…

Darwin Ng In this interview, Darwin Ng, head bartender at Four Points by Sheraton Kuala Lumpur’s cocktail bar Jann KL, shares a bit about life behind the scenes of the food and beverage industry. What do you do? I make drinks, I serve food, I clean, and sometim…

Han Sen Hau Han Sen, Hau, contributing writer at The Yum List, shares a little about his background, food and travel preferences and gives some insight into his role.  What’s your role at The Yum List? I’m a contributing writer for The Yum List.  When you’re no…

Mike Chin In this interview, Mike Chin, co-owner of House of Hops, a craft beer bar in Taman Megah, shares some truths about the industry. What do you do? I am a businessman and co-owner of House of Hops, a craft beer bar and importer in Petaling Jaya. How did […]