Gurdarshan Singh Gurdarshan Singh, the owner of Sagar, a Northern Indian restaurant in Bangsar and Sunway Lagoon, tells of his journey in the food and beverage industry. What do you do and how did you get into the industry? I’m an owner of an authentic northern Indi…

Ho Chia Wei (Jiro) Ho Chia Wei (Jiro), Chef De Cuisine at Tide, The Westin Langkawi Resort & Spa shares how he got into the food and beverage industry and some interesting stories from behind the scenes. What do you do and how did you get into the industry? I […]

Herwig Knapen Herwig Knapen, Executive Chef, The Westin Langkawi Resort & Spa shares some of his food and beverage pairings and what’s coming up for the resort for the rest of the year. What do you do and how did you get into the industry? I am the Executive Chef, […]

Derek Charles Gomez Derek Charles Gomez, Executive Assistant Manager (EAM) of The Westin Langkawi Resort & Spa shares some of his favourite food memories and food and wine pairings. What do you do and how did you get into the industry? I am the EAM of the resort a…

Mr Ho Kim Loon Mr Ho Kim Loon, the master butcher and owner of The Butcher’s Table, shares a long history in the industry and his current projects. What do you do and how did you get into the industry? I kicked start my career in 1992. I am a […]

Roy Thean In this interview, Roy Thean, hairstylist at Hair Bar Estudio, tells about life in the salon and his passion for craft beer. What do you do and how did you get into the industry? Before I was a hairstylist I was in the retail industry as a visual […]

William Moylan William Moylan, Jameson Irish Whiskey Brand Ambassador for Malaysia, gives us insight into the life of a brand ambassador and shares some personal pleasures. What do you do? I work for Jameson Irish Whiskey as the Brand Ambassador for Malaysia. Ho…

Chef Lee Choon Boon In this interview, Lee Choon Boon, the executive chef at The Banjaran Hot Springs Retreat some wild and wonderful stories from behind the scenes. What do you do and how did you get into the industry? I am the Executive Chef at The Banjaran. I got […]

Danny Leong In this interview, Danny Leong, a Master Sake Sommelier, reveals a little about his career and some favourite food and sake pairings. What do you do? I am currently engaged as a saké consultant at Toji Saké Bar in Damansara Heights. My job functions incl…

Vibha Mankani In this interview, Vibha Mankani shares how she first started From Scratch and some fun stories behind the scenes. What do you do and how did you get into the industry? I have dabbled with a few professions but I am currently a housewife and home baker. F…

Chef Jack Yeap In this interview, Chef Jack Yeap, executive chef at Cheong Fatt Tze and Indigo Restaurant, shares several culinary memories and reveals some projects coming up at The Blue Mansion. What do you do and how did you get into the industry? I am the executi…

Akira Yonomoto In this interview, Chef Akira Yonomoto, head chef of Hanare in Intermark Mall, reveals a little about the life of a sushi chef. What do you do and how did you get into the industry? I started to work at the age of 21 years old after I […]