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 […]
Interview
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 …
Mixologist Dre Masso, Potato Head, Singapore
What do you do and how did you get into the industry? My venture into being a mixologist was brought about from my life of being in and around the industry. My mom worked in restaurants and bars in London, and as a kid, that was the arena that I […]
Interview with Chef Adam Penney, Potato Head Folk, Singapore
Chef Adam Penney, Potato Head Folk, Singapore Interview with Chef Adam Penney, Potato Head Folk, Singapore What do you do and how did you get into the industry? I think I’ve been the Three Buns chef since I was a little boy. I’ve always loved food and remember b…
Interview with Thomas Brack, General Manager, The 9th Floor, Phuket, Thailand
General Manager Thomas Brack and Team at The 9th Floor Interview with Thomas Brack, General Manager, The 9th Floor, Phuket What do you do and how did you get into the industry? I spent a long time, 1978 – 1995, in the textile business which involved a lot …
Interview with Anthony Yeo, Head Chef of Cocotte, Wanderlust Hotel, Singapore
Anthony Yeo, Head Chef of Cocotte Interview with Anthony Yeo, Head Chef of Cocotte, Wanderlust Hotel, Singapore What do you do and how did you get into the industry? I’m Head Chef at Cocotte. I flirted with the idea of becoming a chef for a long time, doing free…
Interview with Chef Bao, Baba, Sri panwa, Phuket, Thailand
Chef Bao, Baba, Sri panwa Interview with Chef Bao of Baba, Sri panwa What do you do and how did you get into the industry? My culinary journey started almost 20 years ago when I was first taught fruit carving, which is the art of carving fruit in intricate detail […]
Interview with Executive Chef Sandro Falbo, The Fullerton Hotel Singapore
Executive Chef Sandro Falbo Interview with Executive Chef Sandro Falbo, The Fullerton Hotel Singapore What do you do and how did you get into the industry? I was still a student when I chose to pursue my passion in culinary at the age of 14. It was a very young […]
Chef Belinda Tuckwell, The Pavilions, Phuket
The Yum List chats with Belinda Tuckwell, executive chef at The Pavilions Phuket and discovers some stories behind the scenes. What do you do and how did you get into the industry? I am the Executive Chef at The Pavilions Phuket. I have been in the industry more than 2…
Mr. Kiattisak Yeechun (Eak), Headchef of Catch Beach Club
Mr. Kiattisak Yeechun (Eak), Headchef of Catch Beach Club Restaurant What do you do and how did you get into the industry? I joined this industry over 20 years ago because I have always loved cooking. I started at Amari Coral Beach Hotel Phuket as an international c…