Gourmet luxury travel - Malaysia and the world
What do you do and how did you get into the industry? I am Senior Sous Chef onboard Bateaux Dubai. My career path started at St Mary’s Institute of Hotel Management when in 1998 I embarked on a Management degree. During this time my entire life changed as I learnt, dev…
What do you do and how did you get into the industry? I’m a bar manager. I started working in the restaurant industry when I was 14 years old bussing tables. The restaurant catered primarily to older people who drank classics like Manhattans, Rob Roys, Rusty Nails, a…
What do you do and how did you get into the industry? I am the Executive Chef at the Shangri-La Hotel, Dubai. I started out as my mum’s apprentice by following her around the kitchen when she was cooking. I wasn’t a fussy eater as a child and I used […]
What do you do and how did you get into the industry? Going back to 2005, I realized there was a highly lucrative industry that I wanted to be a part of. In pursuit of this dream, I left Sri Lanka for Singapore and joined the Asian Educational Consortium (AEC) […]
Tell us a bit about what you do and how you got into the industry. As Co-founder & Director of Lightfoot Travel, I manage the business development and strategy of the group, across our offices in Singapore, Hong Kong and Dubai. I’ve been in the travel industry f…
Chef Kel Delaney, Madisons What do you do and how did you get into the industry? I’m the chef at Madisons. Originally I started working front of house and after couple of years decided I really wanted to be on the other side. Share with us an interesting story fr…
Ramiro Alberto Moya In this interview, Ramiro Alberto Moya, chef at Pullman Kuala Lumpur Bangsar, shares his growth in the food and beverage industry. What do you do and how did you get into the industry? My grandfather loved cooking. When I was little, I used to wat…
What do you do and how did you get into the industry? David: I’ve been working as a barista in Pickle & Fig for two years. It all started two years ago, January 2013. It was the beginning of Pickle & Fig and one of my friends invited me to […]
What do you do and how did you get into the industry? I am the Executive Chef of the Cheong Fatt Tze Restaurant, which serves modern Cantonese and Schezhuan cuisine in the award-winning The Blue Mansion – a UNESCO World Heritage Site of Gorge Town, Penang. I ha…
What do you do and how did you get into the industry? I am the Thai Chef for Pavilion Restaurant at The Datai Langkawi. I have loved cooking since I was young. I always watched my mom cooking at home and after I graduated from school, I joined the hotel […]
Chef Brian Liew Chee Lam In this interview, Chef Brian Liew Chee Lam, shares some stories from behind the scenes and how he chose being a chef as a career. What do you do and how did you get into the industry? I loved concocting food recipes when I […]
What do you do and how did you get into the industry? I’m the Group Sommelier of Samadhi Retreats’ hotels and restaurants, and am currently based in Singapore. I started in the industry at the age of 17 as a waiter, when there were no tough requirements that had to […]