Gourmet luxury travel - Malaysia and the world
What do you do and how did you get into the industry? I’m a certified nutritionist and a chef for Food Matters (www.foodmatters.me). I’ve always enjoyed eating well and growing up with a French mom we had balanced meals on a daily basis. This led to me co…
What do you do and how did you get into the industry? I am a Master Baker (Maitre Boulanger in French), and I have to say that I was very much influenced by my late father (he was also a baker). I used watch him working even early in the […]
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…
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 […]
Chef Kenneth Loke – Malaysian Representative for the Bocuse d’Or Competition in France. Words by Brooke Keel Photos by The Yum List (Monica Tindall) Scrumptious food, a competition, and a good cause? Sounds like a recipe for what’s on the menu at the …
Pierre-Marie Chaillou, Chef and Owner of Croisette Café Chef Pierre-Marie Chaillou of Croisette café recently spent some time, over a delicious French meal and wine, sharing with The Yum List who he is and how he got to be where he is tod…
Lafite’s Chef de Cuisine, Jean-Philippe Guiard, The Yum List Shares with a Recipe for One of his magical desserts: Passion Fruit Mousse with Pineapple Leaves, Chocolate Sauce and Lemon A very refreshing dessert, enjoyable after a long degustation menu…
Chef Toni Valero In this interview, Chef Toni Valero shares some stories from behind the scenes and how he ended up in Malaysia. What do you do and how did you get into the industry? Maybe I just wanted to cook with the same happy mood my mum did for […]
Words: Polly Szantor Photos: Monica Tindall As the Mid-Autumn Festival, approaches, Kuala Lumpur is practically floating on a sea of mooncakes. They’re on display everywhere, in the malls and at the grocery store and every big hotel in town …
Chef Salvatore Coco, Executive Sous Chef of Shangri-La’s Tanjung Aru Resort, is kind enough to share his passion for food and life with The Yum List. What do you do and how did you get into the industry? I am the resort’s Executive Sous Chef with responsibilit…
Chef George hits Kuala Lumpur tonight. Find him here… …
Chef Garth Welsh The Yum List speaks with Chef Garth Welsh, Director of Kitchens at The Westin Kuala Lumpur, about food, life and his time abroad. What do you do and how did you get into the industry? My title is Director-Kitchens at The Westin Kuala Lumpur, wh…