Interview

healthy food Plaza Damansara

Interview with the Team Behind, Raisin’ the Roof

Serina S. Bajaj, Ishpal Singh Bajaj and Ivana Tillich, the team behindRaisin’ the Roof, share with us a little about their latest venture. What do you do and how did you get into the industry? Serina: Although I work in the fashion retail business, I’ve al…

tapas bar TTDI

Rabindran Ramachandran, Interlude, TTDI

Interview with Rabindran Ramachandran, the man behind Interlude, TTDI What do you do and how did you get into the industry? I initially went to Melbourne Australia for a diploma in Hospitality Management. Part of the course required me to work in a restaurant. It w…

baker

Lim Ken Jay, Chief Baker, Croisserie Artisan Bakery

What do you do and how did you get into the industry? I’m the Chief Baker at Croisserie Artisan Bakery. When I was younger, a Hong Kong series I watched inspired me to become a chef. So it was really by chance that during my study break when I was […]

Interview with Chef Keli, Portofino, Bangsar

Chef Keli In this interview, Chef Keli, chef and co-owner of Portofino, shares his journey in the hospitality industry and how he chose Malaysia as a base. Why did you choose Malaysia?  It was by chance, really. I came for a holiday and really liked what I found. When …

Favola, Le Meridien Kuala Lumpur

Chef Domenico Piras, Favola Italian Restaurant

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 […]

Michel Eschmann, Grand Hyatt Kuala Lumpur

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, […]

Lobbee Thai Connection

Aiden Lee, Lobbee Thai Connection

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 …

Nobu

Arsenio Mariano Jr, Lead Bartender, Nobu Kuala Lumpur

 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 […]

La Casa Mont Kiara

Interview with Chef Ray Chen, La Casa, Mont Kiara

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 […]

Livello Uno

Chef Mashad Pino, Livello Uno Italian Restaurant

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 […]

chef the restaurant, the club

Chef Ryan Arboleda, The Club, Saujana Resort and Hotel

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 […]