Gourmet luxury travel - Malaysia and the world
What do you do and how did you get into this industry? My name is Giuseppe Lioce, and I’m the executive chef of Nero Nero Italian Restaurant in Damansara City Mall. I was born into this industry as our family has a restaurant in my town of Bari, Italy. When […]
Affie Adut, Bartender at Coppersmith, Troika Sky Dining chats with The Yum List about his journey to become a bartender and some exciting things he’s mixing up for guests. I always had a passion for performing arts and I love to put a smile on people’s face. Da…
What do you do and how did you get into the industry and ended up here in Mikro? At the moment I’m doing everything from managing my team and the shop, to working as a barista and cook. It started with me trying to join Starbucks and getting rejected twice. […]
What do you do and how did you get into the industry? We are currently operating a small weekend-cafe and providing a bed-and-breakfast service. I have always loved cooking and gardening, and my husband is very good in carpenter jobs. Since my children have grown u…
What do you do and how did you get into the industry? I’m the General Manager of the InterContinental Samui Baan Taling Ngam Resort. I fell in love with the idea of living in a beautiful hotel and moving around the world so I chose Hotel Administration for my study […]
The Yum List chats with Miko Tech, Founder of Effortless Beauty Malaysia and finds out about the whys and hows of her beauty tech company. What do you do and how did you get into the industry? I was previously the Country Manager of a Taiwanese based e-commerce soluti…
Chef Gilbert Negro, Executive Chef of the InterContinental Samui Baan Taling Ngam Resort, shares with us a chronology of his work with the InterContinenal hotels for the past 4o years. I was born in France. I discovered already as a young man that international c…
What do you do and how did you get into the industry? I am the Head Bartender at Grand Hyatt Singapore’s Martini Bar. I was first introduced to the mixology scene by my uncle, David Lim, who had his very own cocktail bar at home where I had lived with […]
What do you do and how did you get into the industry? I am currently the executive chef at The China Bar at TREC KL. I started my career as a chef when I was 18 years old in an American chain restaurant as a dish washer / kitchen helper. […]
What do you do and how did you get into the industry? My background is, believe it or not, chemical engineering. I completed my degree in 2005 but I always had a passion for food and the gastronomic traditions of my country. I guess the chemist side of me is […]
What do you do and how did you get into the industry? I work for Saffron Coffee – a crop to cup coffee company in Luang Prabang, northern Laos. I am the general manager of our Espresso, Brew Bar, and Roastery on the Mekong River and I have a few […]
The Yum List chats with Rachel O’Shea, chef at the Buffalo Dairy Farm in Luang Prabang… What do you do and how did you get into the industry? I am the Head Chef and GM of Production at Laos Buffalo Dairy – the first dairy in Laos. I got into […]