Gourmet luxury travel - Malaysia and the world
What do you do and how did you get into the industry? During my school years in Spain I didn’t like to study much. When I was in high school, I decided one fine day to discontinue my studies altogether – much to my father’s displeasure! After many forms of […]
What do you do and how did you get into the industry? I started off wanting to start a business that needed a small amount of capital, and something related to food, as I love to cook, bake and eat. I started experimenting with baking and flavours. I’d go back […]
What do you do and how did you get into the industry? I was made to do what I do. It only took me 17 years to realize this though as it was not a logic choice. Since a kid I wanted to be an architect, then an engineer. I […]
What do you do and how did you get into the industry? I am working as the restaurant manager of Cucina, Italian restaurant located in Marco Polo Hongkong Hotel. The passion for this work is born because I am a lover of food, drink and travelling. I come from a family […]
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…
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…
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…
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 […]
Chef Robert Johnston – Charcoal, Saujana Resort In this interview, Chef Robert Johnston from Charcoal restaurant in Saujana Resort Kuala Lumpur shares his growth in the industry and gives insight into being a chef as a career. What do you do, and how did you …
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 …
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…
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 […]