Gourmet luxury travel - Malaysia and the world
What do you do and how did you get into the industry? My sister and I are the founders and operators of Asia Mex Concepts S/B, which owns the brands Fresca Mexican Kitchen & Bar, Dolly Dim Sum and Bankara Ramen. Having studied and worked abroad for many years, I […]
The specialty in Portofino is homemade fresh pasta. The seafood ravioli stuffed with lobster and prawns, the squid ink pasta and the tortellini, are best sellers. For dessert, you must try the tiramisu made with Marsala wine zabaione. Why did you choose Malaysia…
What do you do and how did you get into the industry? I am an Italian Chef renowned for authentic Italian cuisine, and my risottos especially. My career started out of necessity, actually – my dear mother was not the greatest cook (I love you dearly, mama!), and I was […]
What do you do and how did you get into the industry? I was in my mid-teens, growing up in Switzerland and as is the custom there at that age, I needed to take up an apprenticeship. I didn’t really have any clear idea of what I wanted to do, […]
What do you do and how did you get into the industry? I don’t have any F&B background as I was only a 9-5 worker bee (client account executive) in the logistics industry in Singapore. It’s thanks to my brother Adrian, who invited me to venture alongside him …
What do you do and how did you get into the industry? During my younger years, I was a bar aficionado, especially enjoying the vast arrays of tastes and flavours that come to life through the many drinks on offer. When it came time for me to work, the bar business […]
How did it all start? With my mother. My mother worked as a cook in a hospital and she cooked for our family for every meal. I started helping out my mom at a young age and became her best assistant ever since. I can still vividly remember how I […]
What do you do ? I am the Head Chef of Livello Uno, which is an Italian café setting with great Italian food in TTDI. Where did you train to cook? I started with my diploma in culinary arts in Singapore. After graduation I spent some months working in Singapore […]
What do you do and how did you get into the industry? I am Chef De Cuisine at The Restaurant, The Club Saujana Resort. My specialty is Asian European cuisine. My father is and has been an Executive Pastry Chef for nearly 30 years, he was really the main reason I […]
Who are you and what do you do? My name is John Bakker and I’ve been the Executive Chef at Gili Lankanfushi for the past three years. What’s something you’d like guests to know about Gili Lankanfushi? Well, basically I’d like every guest to know that whe…
What do you do and how did you get into the industry? Hi, my name is Debs, and I am the Marine Biologist and Environmental Officer at Gili Lankanfushi Resort in the Maldives. My role is a busy one, where I run both the guest awareness program and supervise the […]
What do you do and how did you get into the industry? Me being in this industry is something I never thought of. I worked part time many years back while waiting for high school results. The fun and passion in delivering the needs of the customer in this industry […]