What do you do and how did you get into the industry? We’re the co-owners of The Kitchen Table Restaurant & Bakery! Marcus started off working as a dishwasher in a small restaurant and hasn’t looked back since. Mei Wan followed her passion for swe…
Interview
Chef Thierry Le Baut, Maison Francaise, Kuala Lumpur
What’s the best/ worst part of your job? The best: the passion – a duty where you can never get bored. Each day is a new experience, a new challenge, a wonderful day to know new ingredients, a new technique, read and try a new experiment with food. &nbs…
Interview with George Diakomichalis, Kalymnos Pastries, Adelaide
What do you do and how did you get into the industry? I’m a fourth generation pastry chef who has followed the family tradition that my great great grandfather started in 1918 on the island of Kalymnos, Greece. I have a genuine passion also for cooking savoury tradit…
Interview with Chef Ikuo Umeda, LTITUDE, Genting Club
Chef Ikuo Umeda, LTITUDE, Genting Club What do you do and how did you get into the industry? When I was young I never expected or dreamt that I’d go into this industry. My mother is a lover of cooking and I watched her carefully, knowing her techniques in the […]
Interview with Chef Robert Johnston, Charcoal, Saujana Resort Kuala Lumpur, Malaysia
What do you do and how did you get into the industry? I’m Chef de Cuisine at Charcoal restaurant at The Saujana Hotel Kuala Lumpur. I first got into the industry in my home town of Newcastle, Australia when I was 15 years old washing dishes. Since then I’…
Imran Hossain -Mixologist, SIX Cocktail Bar
Imran Hossain Imran Hossain, mixologist at SIX Cocktail Bar in Bangsar, shares his story in this interview. What do you do and how did you get into the industry? I have been working behind the bar for almost four years now. It all started on New Year’s Eve, 2010 …
Rene Knudsen, Jala Restaurant, The Andaman, Langkawi
Chef Rene Knudsen What is the best/worst part of your job? I enjoy food and really get a kick out of going in-depth with ingredients and searching for ways to trigger as many sensorial aspects in a dining experience. Food is far from just a flavour experience! You hav…
Interview with Chef Chris Salans, Mozaic, Bali, Indonesia
What do you do and how did you get into the industry? I am a chef owner of two restaurants in Bali, Mozaic Ubud and Mozaic Beach Club. I got in the Industry when I was 21 years old and wanted to do something with my hands. I walked into […]
Interview with Chef Adam Dundas-Taylor, Barbacoa, Seminyak
What do you do and how did you get into the industry? I first got into the industry when I was in year 12. I always felt comfortable in the kitchen but never thought that would be my calling. In 1996 my mates got me a job in a hotel […]
Chef Nic Vanderbeeken, CasCades, Viceroy Bali, Ubud
What do you do and how did you get into the industry? Presently, I am the Executive Chef at CasCades restaurant in the luxury villa resort Viceroy Bali. At the age of 14 I experienced the first time to work in a kitchen as a steward. It was love at first […]
Interview with Chef Samphan Boonrat, The Surin, Phuket, Thailand
Chef Samphan Boonrat Interview with Chef Samphan Boonrat, The Surin, Phuket What do you do and how did you get into the industry? I began as a steward in the hotel and worked my way up from there. Share with us an interesting story from behind the scenes. …
Chef Ken Zheng, The Clifford Pier, Singapore
What do you do and how did you get into the industry? I am currently the Chef de Cuisine of The Clifford Pier, the Fullerton Bay Hotel’s new flagship dining destination. I hold a Diploma in Culinary Skills from the Singapore Hotel Association Training and Education …