I was born on 15 October 1971 in Muar, Johor and am the eldest amongst my three siblings.
I’ve always had an interest in cooking, even from a young age and have always been fascinated by the excitement and drama of what goes on in the kitchen! During my school years, as a Boys’ Scout, I am always the 1st to light up the fire!
In 1990, I started my maiden voyage as a Chef aboard MISC and continued sailing for the next 7 years to more than 25 countries across the globe. I was astonished at the vast variety of cuisines served in these countries. My exposure to the different tastes, sight and smells further fuelled my curiosity and I was amazed how a simple ingredient can be transformed into a culinary masterpiece under the skilful hands of a chef.
The knowledge that I gained during my sailing days is simply… priceless.
Back on land, I joined JW Marriott & YTL group and worked alongside International Chefs. As part of my management role, I was privileged to share my knowledge with each of the different restaurants in the hotels and also to observe and learn the unique methods of preparation, from Japanese to Chinese, to Malay, Indian, Western, Italian and Mediterranean cuisines.
Eager to further expand my wings, I took a step into the exciting world of entrepreneurship and opened my first restaurant, Jook Joint. Having tasted success, my team and I were eager to expand our culinary offerings and opened Jook Brasserie, Jook Point Bistro, Jook Joint Western & Grill, Marlone Restaurant and Nautica Café.
It was a major milestone to be recognised by my peers and to be awarded “The Best Chef” award during the 1st year of my entrepreneurship. My journey over the last 30 years as a Top Chef and Chefpreneur, has been challenging but extremely rewarding. By continuously perfecting and learning new skills, adapting to market demands and a positive attitude, I believe is the recipe for overcoming any challenges.
As part of my passion and to share my experiences, I have consulted on various restaurant turnkey management, Charlie’s Place Restaurant, Barra Restaurant, Brunei Jerudong and Satay Power Restaurant. This includes input from the initial planning stages, and concept, to décor, menu planning, costs management and SOP for food preparation and workflow in the kitchen up to 6 months of operation to ensure follow thru and setting up the foundation for a successful business.
I remain, first and foremost a chef, and I continue to challenge myself to learn, improve, innovate and expand my knowledge and creativity through sharing of knowledge with the masters of culinary and being a pop up Chef at different venues.
My greatest desire is to share my knowledge to groom upcoming young chefs who will continue to achieve even greater culinary heights.
I offer the best in terms of reliability and competence. In the absence of an effective response to the consultancy needs of different companies, we are nowhere to provide you with the best Business Consultant Solutions that will propel your organization and take it to the next level.
We plan recipes within your budget and ensure that we deliver the tastiest dishes on your special occasion. We cater for birthday parties, weddings, corporate events, and other events. Our food and recipe varies according to the event and the customer’s choice.
I offered customization of printing products as well as a diverse range of digital to offset segments, print on demand, design consultation and services, apparel printing, embroidery, corporate gift, advertisement signages and etc.
I also provide digital marketing solutions that suit to grow your business. Start with Website Package, Social Media Marketing, Search Engine Marketing, Influencer, and also an ambassador for FnB Product. I can help your business to create awareness and interest in the public.