“I once worked as a banquet waiter at the Marriott Kuala Lumpur and every time we hosted a dinner function, I would go into the banquet kitchen to collect the food to serve to the customers. And I was amazed every time I set foot in that kitchen.
The seamless collaboration between each section of the kitchen, the time and energy invested in each dish, the commands of the head chef controlling the pass … despite the heat in the kitchen, I knew this was what I wanted to. ”

Editor: How did it all start? Share your culinary journey with us.

I once worked as a banquet waiter at the Marriott Kuala Lumpur and every time we hosted a dinner function, I would go into the banquet kitchen to collect the food to serve to the customers. And I was amazed every time I set foot in that kitchen.

The seamless collaboration between each section of the kitchen, the time and energy invested in each dish, the commands of the head chef controlling the pass … despite the heat in the kitchen, I knew this was what I wanted to.

So right after that, I went to culinary school for two years and completed my six-month apprentice training in fine dining, banquets, Japanese cuisine, and all-day dining in the kitchen at Renaissance Kuala Lumpur, one of the biggest hotels in the city, with 941 rooms, a 2000-guest grand ballroom, and 15 meeting rooms.

To this day, I still love the buzz of the kitchen.

Editor: What are your earliest memories of the kitchens you worked in?

I was lucky enough to work with some of the best chefs in their respective cuisines. I remember having to prepare and taste ingredients I had never before seen in my life when I was 19 and 20 years old and being fascinated by them. I was struck by the scent of fresh white truffle from Alba and black truffle from Perigord and intrigued by white asparagus, salsify and oyster leaf. I still remember, for the first time, butchering rabbit and hare for stewing and grilling, poaching a veal sweetbread, roasting Bresse pigeon and Challans duck, as well as learning about the depth and versatility of olive oil and salt tasting.

Editor: A dish your patrons/guest love.

Our guests love the selection of tapas from our Tapas Menu, best enjoyed on the deck of our Breeza Beach Restaurant and Bar overlooking Choeng Mon Beach or at our Pool Bar that merges into a remarkable lagoon pool that meanders through Meliá Koh Samui’s lush grounds like a river. Our seafood paella and roasted Jack’s Creek Wagyu beef are also very popular with our guests.

Editor: A dish that you love but do not have on your menu

Pigeon, Dover sole, wild turbot, and Miyazaki beef.

Editor: What according to you does it take to become a successful chef?

Passion, hard work, cooking skills, and management skills. It takes a lot of practice and long hours to become a chef. Double shifts and sacrificing personal and family time are completely normal. And don’t forget that some of the busiest times for food preparation are during the holidays and special occasions.

Editor: What advice would you give to a young culinary student?

Respect everything and everyone in the kitchen. Work hard and learn the basics to build a solid cooking foundation. You also need to be really passionate about this

Editor: What instruments/ equipment/devices you cannot imagine working without?

A Peugeot black pepper mill and Japanese mandoline.

Editor: Your favourite ingredient is…

I have several that I can’t choose between; Carabineros shrimps, Miyazaki beef, fresh porcini mushrooms, and aged vinegar.

Editor: Name chefs, you find amazing or chefs work you admire.

Thomas Keller, Joël Robuchon, and Marco Pierre White.

Editor: What books should every chef read?

White Heat by Marco Pierre White.

Philip Pauli’s Classical Cooking The Modern Way.

Larousse Gastronomique.