Van Chanrith – Executive Chef, Shinta Mani Angkor In this interview, Van Chanrith, executive chef at Shinta Mani Angkor and Bensley Collection Pool Villas, shares his insights into the industry. What do you do? I am an Executive Chef at Shinta Mani Angkor a…

Chef Ivan Chavarria Hernandez – Flavours of Mexico Asia In this interview, Chef Ivan Chavarria Hernandez, founder of Flavours of Mexico Asia, offers some insight into the chef profession. What do you do? I’m a chef consultant living in Bali, Indone…

Asmiriam Roa – Co-founder of Miss Coco & Alba Chocolatier In this interview, Asmiriam Roa, co-founder of Miss Coco & Alba Chocolatier, shares insight into the industry and some professional learnings. What do you do? I’m the co-founder of …

Zahbia Siraj – Head Chef at Wedge Golf & Social Club In this interview, Zahbia Siraj, head chef at Wedge Golf & Social Club, shares some stories from behind the scenes and a little about her kitchen. What do you do? I oversee kitchen operations at Wedg…

Sam Neoh – Culinary Associate Director of 1-Group In this interview, Sam Neoh – Culinary Associate Director of 1-Group, shares some stories about current projects and how he got into the industry. What do you do? I am a Culinary Associate Director at …

Jamie Low -Co-founder of Lyla Beauty Lounge In this interview, Jamie Low -Co-founder of LYLA Beauty Lounge, shares some insight into behind-the-scenes operations. What do you do? I am one of the founders of LYLA Beauty Lounge in Kuala Lumpur. I’m a certifi…

Alwin Yu – Managing Director of Brew by Cobnb In this interview, the managing director of Brew by Cobnb, Alwin Yu, shares his growth in the industry. What do you do? I manage the cafe operations of Brew by Cobnb. How did you get into the industry? I used to […]

Adam Wilkins – Acting Head Sommelier, Altitude, Shangri-La Sydney In this interview, Adam Wilkins, Acting Head Sommelier at Altitude on the 36th floor of Shangri-La Sydney, shares some insights into the industry. What do you do? I work as a sommelier at Sh…

Partiben Muniandy – Executive Chef, Eastern & Oriental Penang In this interview, Partiben Muniandy, executive chef at Eastern & Oriental Penang, shares some insights into the hospitality industry. What do you do? My job as an Executive Chef req…

Marco Rosati In this interview, Marco Rosati, assistant bar manager of Grain Bar Sydney, shares his growth in the industry. What do you do? I create new cocktails, combining fresh flavours and innovative techniques to enhance the drinks’ taste and visual …

Afiqah Ahmad Zakuan In this interview, Afiqah Ahmad Zakuan describes her role as assistant bar manager at Eastern & Oriental Penang. What do you do? On a day-to-day basis, I oversee bar operations at Farquhar’s Bar —everything from setting up for open…

Chef Sayan Isaksson – Nour, Stockholm From February 26th to March 3rd, Chef Sayan Isaksson of Michelin-starred Nour in Sweden brings his “Simply Scandinavian” menu to Mandarin Oriental, Kuala Lumpur. We catch him pre-event and learn a litt…