Gourmet luxury travel - Malaysia and the world
Chef Markus Fasser (pictured on the left with his wife Charlotte), former Formula One chef and currently head chef at Golfino Restaurant in Austria, chats to The Yum List about life behind the scenes. What do you do and how did you get into the industry? I got into thi…
In this interview with Chef Mario Fraschini of Da Maurizio Phuket, The Yum List uncovers some stories about life behind the scenes of one of Phuket’s most-loved restaurants. What do you do and how did you get into the industry? The hotel and restaurant indus…
The Yum List chats with Herman Lee, chef and co-owner of Extraction SS2. What do you do and how did you get into the industry? I’m in charge of the foods as well as the drinks menu of my cafe. I’m from a family of chefs. My mum is a […]
Kevin Yong, pastry chef of W Kuala Lumpur, shares some of the challenges encountered when learning to be a chef and a few stories from behind the scenes. What do you do and how did you get into the industry? Hello! I am Kevin Yong, the Pastry Chef of W Kuala Lumpur. …
Chef Florian Nigen Florian Nigen, head chef at Chez Gaston Bangsar shares with The Yum List a little about the life of a chef and some of his upcoming projects. What do you do and how did you get into the industry? I am the chef and owner of Chez […]
Chef de Cuisine, Tran Van Son, of Square One French Vietnamese restaurant in Park Hyatt Saigon shares with The Yum List his passion for cooking and some favourite dishes. What do you do? My name is Tran Van Son, and I am Chef de Cuisine of the Vietnamese kitchen in Squ…
The Yum List finds out a few secrets from behind the scenes at Beard Brothers BBQ in an interview with chief pitmaster Nazri Jameson. What do you do and how did you get into the industry? I’m the proprietor and pitmaster of Beard brothers BBQ. I chose a career in […]
Chef Giuseppe Lioce 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 […]
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? 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 […]
The Yum List chats with chef Domenico Nicolino and discovers what he thinks of Malaysia in the short time that he’s been here. What do you do and how did you get in the industry I m a 33 years old Italian chef with 12 years of culinary experience worldwide. […]
The Yum List interviews Chef Evert Onderbeke of Soleil in DC Mall. What do you do and how did you get in the industry I’m the head chef and co-founder of Soleil, which first opened in Petaling Jaya but has since moved (last December) to Damansara City Mall. I was […]