Judges 2017

Judges 
Willment Leong – Chief Judge
Chef Willment Leong, a Singaporean, has been based in Thailand for the past 18 years. The year was 1990 when his extraordinary culinary journey started in Westin Stamford Singapore (now known as Swissotel Stamford), six-star Raffles Hotel, home to S.E. Asia’s most esteemed annual culinary event, the “Raffles Hotel Food, Wine & Art Experience”, Raffle de Angkor Resort Cambodia in 1997 and was transfer to Swissotel Le Concorde, Bangkok in 1999 till 2012 and worked his way up to become the hotel’s Culinary Director. Despite his hectic work schedule, he is also actively involved in training and sending his kitchen’s Chef to both domestic and overseas competitions.
Adien Ahn
He is the CEO of the A Chef Company, A Chef Global specializing in restaurant menu R/D, consulting, marketing, cooking utensils circulation and is also CEO of A CHEF CULINARY ACADEMY in Seoul, Incheon, which is an educational institution. He started his culinary career in 2002 at Sheraton Walkerhill Hotel in Seoul, South Korea. He learned about Italian foods as well as butchering there. He has experience in being an owner chef for 4 years. He also has his Culinary & Food management Master´s degree, writing his 10 thesis about culinary. His first culinary competition was in Thailand in 2007. He has attended 35 times wacs competitions and has also taught students, which he has done for 11 years for competitions in Thailand, Singapore, Malaysia, China, Taiwan, Philippines, Hongkong, Japan, Germany, Dubai, Turkey and Australia. He received 8 gold medals, 8 silver medals, and 18 bronze medals and has won 1st winner 4 times individually. His first judging experience was in Hongkong in 2015. From that time, he had 10 judgments in 7 countries.
Adelina S. Barphe
Adelina S. Barphe, originally from Greece, is a passionate hospitality consultant with a prestigious career path. Her marketing and hospitality career spans 20+ years with assignments that include an impressive business portfolio, and an array of international projects and luxury concept developments. Her diverse management experience combined with her high entrepreneurial skills have successfully engaged her in a wide range of start-ups as an investor, consultant and development strategist. Local Treasures Hotels & Resorts, the new innovative global brand, is her newest hospitality project engagement as a founding partner and core team member. Adelina is also President and founding member of FBMA Greece, the Hellenic F&B Management Association, where she is responsible for the strategic planning and the international affairs of the organisation. Holds various degrees in Business Administration and Strategic Planning, Swiss Hospitality, Food and Beverage Management and Culinary Arts.
Afiq Ammar Khan
Having strong background in science and working experience in corporate, with his belief, “To teach is to learn twice (Joseph Joubert)”, he joined the BGA team in year 2015. Prior to that, Afiq worked as a barista, gained experience behind the coffee bar and polished his operational skills. The experience has offered him a wide perspective from the point of view of a customer to the person behind the bar. Afiq was a sensory judge for Malaysia Brewers Cup 2016 & 2017 and visual judge for Malaysia Latte Art Championship 2016. He has been featured on national tv and radio programmes e.g. Malaysia Hari Ini and Selamat Pagi Malaysia, to share the knowledge of coffee.
Ahmad Shafique Taufik
Shafique is the assistant general manager and the head of culinology at Primabaguz sdn bhd (ekuinas) the 44-yr. old has vast history in the hospitality and comes with a wealth of knowledge about the industry from both a corporate and a culinary point of view. his academic qualification includes a professional master chef from Berjaya university. he has work for a wide range of organization from hospitality to manufacturing. such as the Hyatt hotels & Accor groups. certified as the national industry expert in the food & beverages, kitchen, tourism from the human resources ministry and Jabatan Kemahiran Malaysia. Shafique has been on several panel judges for the ministry of health and MAHA events.
Alan Palmer
Alan Palmer was born in England and holds a Swiss passport. His fifty-three years of work experience in the Hospitality Industry has taken him to five continents, 4 years in UK, 12 years in Switzerland, 5 years in Kenya, over 18 years in Singapore and for the last fifteen years he resides in Sri Lanka. He is Honorary Lifetime Member of the World Association of Chefs Societies (WACS), Founding Member and Honorary Ambassador of the Singapore Chefs Association and a WACS Certified Global A Judge. He was honoured with the Lifetime Achievement Award at the World Gourmet Summit Singapore 2014 and recognized with an Award for Outstanding Contribution to the FHA Culinary Challenge and Salon Culinaire in Singapore since 1984 and recently received a Life Achievement Award from WACS. He is the Project Director for the Hotel Asia Exhibition and International Culinary Challenge in the Maldives since 2002.
Alen Chien
Chef Alen Chien is serving as President the Taiwan Chefs Association (TCA). Born in 1971 and native to Taiwan, he graduated from national school where he obtained an MBA and attended graduated with distinction from the culinary arts programme course at Cordon Bleu, Japan. He perused his carrier and work experience throughout various restaurants and hotel establishments. Through his carrier and business adventure, Chef Alen Chien has secured himself a leading role in the culinary hospitality sector throughout Taiwan whiles mentoring young chefs and professional alike, holds frequent educational workshops and creates, attends, and leads regional and international culinary competitions. His leading role as mentor, WACS approved Judge B and WACS Educational Committee Member has gained him a vide recognition amongst his peers. He served as Vice President of the Taiwan Chefs Association until 2017 and is Chairman of the Taiwan Culinary Arts Challenge (TCAC).
Amy Beh
Amy is a much sought-after Chef and Culinary Consultant for her culinary skills. She has many feathers on her cap from celebrity chef to author of bestselling cookbooks. Her culinary achievements bear testimony to her illustrious career. In recognition of her skill s, talent and experience, she has been invited on many occasions to sit on the distinguished Judging Panel of Culinary Competitions, including Culinary Malaysia and Penang’s Battle of the Chefs. She has twice (2001 & 2005) gone under the auspices of Hong Kong Tourism Board (HKTB) as the Malaysia Food Ambassador. She is also one of the Judging Panel of the Best of the Best Culinary Competition Hong Kong in 2005. Amy has been designated as the Ambassador for World Chefs Without Borders for Malaysia.
Andreas Muller
Chef Muller is employed as Program Director at the International Culinary Institute (ICI) of the Vocational Training Council (VTC), Hong Kong. He oversees as Programme Director the culinary studies of ICI chef students. Oversees for IHK Koblenz and HwK Koblenz the training activities and organizes, conducts, invigilates and certifies the German Trade Tests System for Certified Cook, Certified Pastry Cook, Certified Trainer Chef with Aevo and Certified Master Chef levels in Hong Kong. Since 2007 he supports and invigilates the training as Expert of Trade-Worldskills Hong Kong and Worldskills International and as Chief Expert Worldskills 2017 Abu Dhabi.
Andy Oh
Chef Andy Oh have 32 years of working experience in culinary. Currently, he works as a Senior Executive Chef at Pan Pacific Hotel Group. Former Executive Chef at Parkroyal Resort Penang, Executive Sous Chef at Crown Prince Penang 1991 – 1996 and City Bayview Penang. His specialties are in Western, Chinese, Nyonya, and Local/Penang Cuisine. Crowned as a Restaurant Association of Singapore, Epicurean Awards 2016, Best Buffet Restaurant 10 at Claymore World Luxury Hotel Awards 2016 Award Winner Global – Best Executive Chef and many more.
Anuar Zamani Bin Abu Seman
Anuar Zamani is regarded in the coffee industry as one of the most experienced Espresso Machine Technician and Barista Trainer. He started 8 years ago at Coffex Coffee at a time when Coffee Machine Technicians have to be self-sufficient and self-taught. His determination began the first time he had to froth milk which was a very clumsy experience. Since then he promised himself to be a highly skilled Barista and Machine Technician. Anuar has commissioned machines and trained in large 5 Star Hotel chains as well as fine dining restaurants, cafes and chain coffee outlets. He has also participated as a Technical Judge several times at national level Barista Competition. Today, Anuar is a Certified Specialty Coffee Association of Europe Professional Barista and a highly sought-after trainer and technician. Known for his nurturing and humble disposition, Anuar is highly engaging and contributes his vast experience to his participants and clients.
Arthur Heng
With his vast experience, Arthur is no stranger to the local culinary scene. A multi awards winning chef and has various accolades bestowed to him in his illustrious career. A well-respected chef and always look up upon by the younger chefs for advice and guidance. He is an accredited judge of the World Association of Chefs Societies. Arthur’s plays an active role in supporting the culinary activities in Malaysia.
Audee Cheah PKT, PJK
An International award-winning Chef, who is the currently the President of Penang Chefs Association comes with over 28 years of culinary experiences working in various star rated hotels and restaurants. Acquired strong basic western culinary technique along the way and incorporating the Asian inherits that were in-born. With this forte, Chef Audee was able to specialize in various culinary cuisines namely European, Chinese, Malay, Nyonya, Thai, and other Asian delicacies. Bearing testimonial to Chef Audee’s illustrious career is the string of awards under his belt. Chef Audee was recently conferred the Pingat Kelakuan Terpuji (PKT) in conjunction with the 79th Birthday of Penang State Governor, TYT Yang di-Pertua Negeri PulauPinang, Tun Dato’ Seri Utama (DR.) Haji Abdul Rahman Bin Haji Abbas 2017 and also the Pingat Jasa Kebaktian (PJK) during H.E. 72nd Birthday in 2010.
Bernard Lee Then Kit
With a burning passion for food, Chef Bernard started his journey i n this culinary industry since 1987. Chef Bernard is a world class chef with a strong combination of culinary experience and management skills in various departments in the hotel industry. He possesses extensive experience in providing leadership to large teams, and further experience in F&B inventory planning, new restaurant openings, training and development of managers and chefs.
Bill Sy
Bill Sy is the Chef Professor at The Art Institute of Phoenix and Tucso. He is also one of the Committee Member at WACS Education Committee. He won several prestigious awards including the American Academy Chef Tradition Award for Education Achievement, Educator of the Year, ACF Western Region, Presidential Medallion – Taiwan Chef Federation, Educator of the Year- FCCLA, Arizona and many more.
Bong Jun Choi
Chef Bong is now Executive Chef Chinese Operation in City of Dreams A Melco Crown Entertainments Resort in Manila-Philippine. He has been working with Mandarin Oriental group for twelve years, before moving to Manila. Which his personifies a new style of upscale Cuisine. His modern creations, which are boosted by distinct flavours of Chinese ingredients, are at Chef Bong Jun Choi has been accredited as the man who lifted contemporary Chinese cuisine in Asia to a new dimension and renowned for his innovative, elegant and intricate dishes, testimony of his talented combination of audacity and refinement. Well-travelled Bong’s reputation and popularity lies in his accolades – ‘Gold Medals and Trophy’ at the Fourth World Championship of Chinese Cuisine 2002, ‘a Gold, a Silver and two Bronze medals’ at the 9th International Salon Gastronomic, Malaysia.2003, Hospitality Asia Platinum Award for ‘Chef of the Year 2003’ by World Asia Publishing Singapore. And garnered the ‘Special Gold Award’ in the Fifth World Golden Chef Competition 2005.
Cadence Sim
Cadence is actively involved in the Specialty Coffee Industry as a trainer, competitor, and judge. With over five years of experience in the industry. She is devoted to sharing knowledge about coffee and to improve the international competitiveness of the Malaysian’s coffee industry. Cadence is a licensed Q-Grader by Coffee Quality Institute (CQI), SCA, Golden Cup Technician and authorised SCA Trainer. Cadence has competed in the Malaysian’s Brewer Cup 2017 and has emerged as one of the semi-finalists. She also served as a visual judge for the Singapore National Latte Art Championship 2017 and a sensory judge at the Australia’s National Barista Championship 2017.
Chan Sy
He is the Dean of Hospitality and Tourism Faculty of the Cambodia International Cooperation Institute, Phnom Penh and also holds the position as Training Director of Park Café Food and Beverage Co. Ltd. Park Café has over 10 branches which are based in different locations around Phnom Penh, Cambodia. Chan Sy sits as one of the Task-Force members of the Tourism & Hospitality Training Development with Cambodia Ministry of Tourism. With his career beginning in restaurant management he was also the Academic Manager of PSE Hotel School, Phnom Penh for 5 years before obtaining a Bachelor Degree of Business Administration. Chan Sy was the co-founder of the Mekong Properties Management Co. Ltd and as the Business Director developing high rise apartments.
Chern Chee Hoong
With years of experience in the Pastry kitchen, Chef Chern has become accustomed to using exceptionally high-quality ingredients in his creations. With his refined skills and intuitive sense of confectionary artistry, which has been the cornerstone of his career, Chef Chern developed Pastries, Bakeries and dessert menus for numerous special events, fine dining restaurant and cate ring for the Hotel. Among the highlight of his achievement is when he was selected to represent Malaysia at the Culinary Olympic 2004 in Germany. He was awarded the top three in Asia Pastry Cup and he is also the finalist of World Pastry Cup in Lyon, France 2009 and 2011.
Chiam Ko Seen (Jess)
The award-winning chef cum Chairman of Pastry Alliance in Malaysia. Chef Je ss Chiam Ko Seen has been participated as candidate in many international competitions and one of his biggest achievement was Silver Medal in Culinary Olympic 2012 Germany. He was recognized and awarded as The Best Pastry Chef in Malaysia from year 2010 to 2012 by Chef Association Malaysia due to his rich skills, knowledge and contribution to the nation. Chef Jess Chiam is currently work as Executive Pastry Chef in Academy of Pastry Art Malaysia. He is a friendly teacher who likes to share his knowledge and experience to younger generation. He trained and lead the nation team to Asian Pastry Cup 2012 and 2014 in Singapore. Again, his team achieved a very pretty records – Silver Medal in year 2012, Champion in year 2014.
Clinton Zhu
Clinton Zhu graduated with distinctions from Shanghai Tourism School culinary specialist and began his career at the Okura Hotel Shanghai. After completing his apprenticeship in Okura hotel Shanghai, he was working his skills in different international hotel group and restaurants like IHG, Accor. BLN. Currently he is the committee member – WACS Young Chef Development Team and President – China International Culinary Center.
Daniel Hiltbrunner
Chef Daniel Hiltbrunner is from Basel, Switzerland and has worked for five-star hotels and fine dining restaurants in Switzerland, the USA, New Zealand, Australia, Japan and the UAE. Chef Daniel is a certified Master Chef and WACS international judge and has both competed and judged at numerous competitions. In 2008 he was a team member of the Australian national team for the Culinary Olympics in Erfurt, Germany. In 2011 Chef Daniel was invited to join the prestigious Académie Culinaire de France due to his dedication to the education of young chefs and to the profession in general. Chef Daniel is currently training and mentoring the next generation of young chefs at ICCA Dubai. The best professional culinary college in the UAE which has won both City & Guild Lion awards as International Centre for Excellence Middle East and International Centre of the year 2016.
Darc Alain
Born in 1949 at DAX, SUD OUEST Province, France and lived in the family of chiefs from generations as far as Official de Bouche under the reign of Louis Philippe 1773-1850. His father earned the titles of Meilleur Ouvrier de France and Maître Cuisinier de France. He had learned culinary skills since childhood in the family restaurant where he hangs out with all the French master chiefs such as Lucien Ogier, Emile Tingaut, Jean Delaveine Paul Bocuse. Later, he found the organization of Jeunes Restaurateur with Georges Blanc, Jacques Lameloise, Michel Rostang and Alain Dutournier. At the age of 18, he worked as Commis de Cuisine at the Hotel Du Palais Biaritz then Commis Trancheur. In Paris, he hangs out with the Plaza Athenee chief Alexandre Monier and worked under the supervision of Aime Forunilier (Meilleur Ouvrier de France) at the Trois Soleil, Orly. He was in charge of the restaurant Richelieu at Dax. Present in all restaurant guides Michelin, Gault Millau, Routard, Kleber, Auto Journal, etc. As he was born and grown up in the Sud Ouest province, the cradle of the Foie Gras, he become a specialist and crafted new recipes such as Foie Gras Au Poivre Vert, Pantoufle Du Cardinal, Homard a La Marensine, etc.
Dato’ Pari Subramaniam
With 26 years of practical and professional experience with Hyatt International, concentration in the Kitchen Department and have been exposed to other areas and an emphasis on corporate and convention segments. Most recently, as the Chairman of Chef Association East Coast Malaysia, successfully organized Kuantan Pahang Malaysia Asian Culinary Challenge 2013. Thailand, Hong Kong, Philippine and all States of Malaysia showcase a fantastic “Tasty “competition. Hosted by the patronage of Tengku Puan Pahang, Princess Tunku Hajjah Azizah Aminah Maimunah Iskandariah Binti Almutawakkil Alallah Sultan Iskandar Al Haj of Pahang to cultivate youth chefs with calibre. Highly adaptable and accomplished in all cuisine types with proven versatility with experience in hotels, independent restaurants and off-site catering. Expert in productivity while controlling food and labour costs and flawlessly executing the culinary arts, management, training, standardization, sales and marketing plans and customer relations.
Dato’ Ringo Kaw
He is an award-winning chef who is also the Managing Director of K elana Jaya Seafood Restaurant Sdn.Bhd. and Kelana Jaya Catering Sdn. Bhd, Director of Asean Culinary Academy and Chief Operating Officer and Executive Chef of A tmosphere 360. He has obtained various certification, exposure, and achievement, to name a few, in 2011 & 2012 he was the Main Judge for “HOT CHEF” 8TV and Celebrity Chef for “ Chaine Des Rotisseurs”.
David Leong
David began his illustrious coffee career in Starbucks where he found his passion for coffee there and the joy of connecting with people. Having competed professionally as a Barista, David placed 2nd runner up at the First Battle of Barista in Malaysia. He learns to lead and manage a team as a Shift Supervisor in his career in Starbucks. He also had a short stint at Espressamente Illy where he got much more exposure. David later moved on to hone his Barista skills in Coffee Ritual as a Senior Barista and Trainer. He has also been a guest Barista at a top café in China that serves nothing less than Cup of Excellence Coffee and where he learnt the finer art of Coffee brewing pushing himself to the limit and is now known in the industry as one of the top skilled Baristas this country has to offer. His philosophy in coffee is “Connecting with People through coffee.” He is known for his gentle and humble kindness towards his clients and friends.
Derrick Lee
Derrick Lee is the Secretary General of the International Food & Beverage Association (IFBA), Treasurer of the Food & Beverage Management Association (Singapore), and Honorary Member of the Association of Bartenders & Sommeliers Singapore, Director of the Hospitality Experts Asia Pacific Pte Ltd, Director at The Wine & Bar Academy, and Principal Consultant at the Dimension International College, School of Hospitality Studies. He is also an auditor for the HAPA (Hospitality Asia Platinum Awards), and a Convenor for the House & Bar at Keppel Golf & Country Club, Singapore. He was the former President of the International Bartenders Association (2005- 2014), and former Director at SHATEC (The International Hotel & Tourism School).
Eddy Leung
Chef Eddy Leung started his career 28 years ago at Gaddi’s of the Peninsular Hong Kong Hotel. He has the privilege of learning from some of the best chefs. He has participated in international culinary competitions started in the 90s. He is now the President of the Hong Kong Chefs Association, WORLDCHEFS approved Judge B. On his personal capacity, in 2001, Chef Eddy began his first start-up restaurant, “Poison IVY”, pioneering the private kitchen concept on delivering western food with a private kitchen set-up, leading the trend of the private kitchen development in Hong Kong. From 2004-2011, Chef Eddy served in many five-star hotels at management position, such as Ritz Carlton, Mira and Swire Hotel. In 2011, Chef Eddy went back to his own restaurant dreams. During this period, he has established his own brand including Chef Studio by Eddy, G7 Private Dinning, Prochef Concept, Hainan Bobo by Eddy and most recently, Chez Ed. He has gradually built his own little kingdom of restaurant brands, serving international and local guests, training up his team of and to promote Hong Kong’s culinary industry.
Elvin Chew
Born and raised in Singapore, Chef Elvin Chew was lured into the culinary world when his aspiration to be a chef kicked in at a tender age of 16. Always fascinated by the happenings in a kitchen and passionate about food, Elvin went on to study the Culinary Arts at Shatec, where he learned to develop his own unique style and flair. Elvin’s professional career began at a fresh age of 18 as an Apprentice Cook at Blu Restaurant of the Five-Star Shangri La Hotel Singapore. Thereafter, he continued his career at other popular restaurants such as the Tasting Room, O’Coffee Club and SHATEC, where he put his knowledge and experiences into good use as an Operations Head Chef at the newly setup Training Restaurant ‘The Sapling” at SG Enable Village.
Eric Cheng Seng Lim (PJK)
Started his career in the Hospitality Industry as early 1992 as Apprenticeship in one of the 5-star hotel resort in Georgetown, Penang. With 25 years hospitality industrial experiences in 4-star and 5-star hotel services, he also proud holder of a Higher Diploma in Food and Beverage Service City & Guilds (UK), Diploma in Culinary Professional Chef and Certified Global Master Chef (Malaysia) in the hospitality Profession Industry. He now holds the capacity as Food and Beverage Manager in one of the 5-star hotel in Penang Island. His responsibility in establishing and maintaining high standard of quality food and beverage products served and service in the profession. Mr. Eric Cheng also the President for the MFBEA Penang Chapter which started on year 2014 where to bring forward the F&B service into the professionals in the industries as a platform, sharing among the Penang Island Hotel Food & Beverage professionalism. He also the member of the WACS since 1993 and past chairman of the Chef Association of Malaysia, Penang Chapter in year 2004. Currently also as Board Director for the Asian Food Festival Penang and Honorary Advisor cum Senior Fellow for Penang Chef Association.
Erich Anton Roos
Chef Erich Anton Roos is the executive pastry chef. He has over 40 years international working experience in various Western and Asian countries. He is a Pastry Consultant in various pl aces in Asia: Thailand, Vietnam, Myanmar, Cambodia. He participated as a judge in many competitions around Asia.
Federico Michieletto
Chef Michieletto graduated from the Italian Culinary of Art Institute of Caste l Franco Veneto, Italy. He had worked in various fine dining restaurants and hotels as well as furthering and refining his skills in cuisines and experience. He had fulfilled and envisioned a more innovative Italian cuisine by integrating traditional and authentic recipes with novel flavours, resulting in new and original creations. His experience and passion to this incredible contemporary Italian cuisine has made him lead to a positive career growth, particularly a main reason which has brought him to expend his knowledge and gain inputs from independent restaurants to leading hotels in Italy, Singapore and Malaysia. Much involve in creation of new restaurant from the drawing to the whole concept, the last few years he has been working in different concept and manage large amount of restaurant and concept in Malaysia. Now, he serves as the head of culinary in Marinis group, with Marinis 57, Marble 8 and Marinis caffe, one of the most innovative company of F&B in Malaysia.
Frankie Lee
Chef Frankie has over 25 years of culinary experience working in various international hotel chains in Singapore and Malaysia. He horns his already excellent artistic skills over the years with persistent training and by taking part in various international and domestic competitions. His quest for excellence has brought him to Ice Fantasy-Russia, Alaska International-US, Lyon Pastry World Cup-France, IKA-Germany, Harbin International- China, FHA-Singapore and FHM-Malaysia. His most recent stint was at the Sapporo Yuki-Matsuri on February 2013. Chef Frankie’s masterpiece in ice, butter, and foam, amongst others, has brought him various medals of different colours and awards. And he is currently still holding our Malaysia Book of Records for crafting the biggest Nyonya Shoe and the longest Ginger Dragon
Gan Si Ni
Have a huge profile, former Maxim Genting Sdn Bhd, Bonjour Garden Bakery Cafe, Arena Star Luxury Hotel. She currently works at WINS Boulangerie.
Gary Lim
Chef Gary is a WACS Approved international Judge who joined Temasek Polytechnic in 2008. Prior to TP, he was an Executive Pastry Chef with an extensive working experience in the baking and culinary industry for the past 28 years in many 5-star international hotels both in Singapore and Australia. Chef Gary currently is the main bakery and pastry consultant for the school which also includes food styling and photography. He represented Singapore in many international baking and culinary competition and has won numerous awards. As a mentor of the Singapore Pastry Alliance Association he is actively involved in training and nurture young professional talented chefs for competition.
Gert KlötzkE
Owner of Klötzke Gastronomi AB, Gert KlötzkE graduated from Swedish Hotel Union’s restaurant and bar, Lucerne, Switzerland have a lot of experience in food and beverages industry. in 2014, he named Honorary doctor at the University of Gastronomy in Umeå, Sweden. Chairman of the WACS Culinary Competition Committee received a lot of awards since he joined in this industry.
Hak Lina
For a living definition of someone who has truly worked their way up to the top, you need look no further than Lina Hak. The 32-year-old joined Thalias Co Ltd in March 2006 as a secretary hired by CEO Arnaud Darc who was impressed by her clear, forthright thinking and natural approach with people. Since then she has been promoted through a range of positions including Construction Controller, Human Resources Coordinator, Personal Assistant to the CEO, Purchasing Manager, General Manager of Topaz restaurant and now her current role. Lina believes that every single day is rich with opportunities to learn, but she is also very committed to formal education and training. She graduated with a law major from the Royal University of Law and Economics in 2010 and secured a Certificate in Major International Business from the Cambodian Mekong University. In addition, Lina has completed numerous short courses including Sales & Marketing, Advocacy, Leadership and Management Skills, Public Speaking, Wine and as a Master Trainer to ASEAN standards with the Ministry of Tourism.
Harun JalilHarun culinary career spans over 30 years. His starting joined Kuala Lumpur Hilton Hotel 1985. Currently, he is the Chief Decorator at Hotel Istana Kuala Lumpur City Center. His vast experience and creativity had earned him numerous Gold Medal and Accolades in Culinary Competition’s. He was also Recipient for the Golden Hand Award (Most Outstanding Artist) in Culinary 1995’s and 1997’s. Harun took part extensively in Carving Competition’s and Demonstrations Locally and Overseas as well to Japan, China, Taiwan, Singapore, Russia and Slovakia.
Helen Ong
Helen Ong is a food and travel writer who has been judging with Chefs Association of Malaysia Penang and CAM Malaysia for several years. She specialises in Penang food and Nyonya cuisine and has shown British celebrity chefs like Aaron Craze and Rachel Khoo around this unique island. She has made an appearance on “No Reservations” with Anthony Bourdain.
Huza Radzi
Huza Radzi is currently the Principal Consultant of Huza Radzi Consultancy (M) Sdn Bhd (HRC), a company dedicated to developing Hospitality Services and talents. He was formerly the Director of Food and Beverage for Starwood Hotels and Resorts, which he was in the sub-council APAC F&B and had been the driving force behind some of the best food and beverage offerings. He has won awards as the Best Local F&B Personality, Restaurant of the year HAPA Awards as well as won six times the Tourism Malaysia Award in the category Best Western Cuisine. Huza Radzi was mentioned as one of the 100 People You Must Know in Asia by Tatler’s Magazine 2004 and 2005 for his award-winning hospitality achievements. At most recent, Huza had been as panel judge for the prestigious KL Mayor’s Tourism Awards appointed by the KL Mayor Datuk Seri Hj Mhd Amin Nordin bin Abd Aziz. At present Huza is in the panel for National Symposium on Heritage Food driven by Universiti Teknologi Mara in collaboration with Ministry of Culture, Arts and Heritage in his effort bringing Premier F&B services at a higher level.
I Ketut Darmayasa
Darma Has been working in the hospitality industry for 18 years which majority in 4 and 5 stars hotel in Bali such Grand Nikko Hotel, Holiday inn Resort Baruna Bali and his current position is Food and Beverage Director at Grand Istana Rama Hotel Kuta, Bali. He also appointed as the Chairman of Indonesian Bartender Association Bali chapter since 2012 up to date with total members in Bali around 150 persons from al l Hotels and Independent Bar in Bali. Darma is one of the assessors of competency for all Food and Beverage staff who need to be certified in Food and Beverage field, now he is studying for Villa auditor which will be conduct on June 2015 and he also studying for Magister Management (Hotel Industry). He is always taking his part and role as Judge in every event in order to make the Event successfully such as Bartender competition and Table set up competition.
I Nyoman Gede Suasta
Graduated from Diploma of Tourism University of Udayana Bali, he has been working in the hospitality industry for 29 years, majority in 4 and 5 star hotels in Bali such as Aerowisata Hotels, Sheraton Hotel, Intercontinental Hotel and Shangri-la and his current position is General Manager of Tjendana corporate which managing various restaurants and Villas in Bali. Since June 2017, He was appointed as the Vice President of Indonesian Food and Beverage Executive Association for Eastern Part of Indonesia. Suasta is one of the Assessor of competency for all Food and Beverage staff who need to be certified in Food and Beverage field also He is one of the Restaurant Auditor for those restaurants that want to classify the restaurant in Stars category Since in Bali the activities and Events quite high therefore in every Event happening in related to Food and Beverage He always taking his part and role as Judge in every Events in order to make the Event successfully such as Barista competition, Bartender competition, Table set up competition and other culinary competition as well as judging for Asean Skill competition in 2011, 2013 and 2015 and also as a judge for Malaysia Culinary in 2013 and 2015.
Jamnong Nirungsan
Chef Jamnong Nirungsan is the President of Thailand Chefs Association. He trained and developed Thai Professional and junior participants in oversea culinary competition in order to promote Thai Cuisine and Thailand to the world. He is also WACS approved Judge.
Jochen Kern
Chef Jochen is one of two recognized World Association of Chefs WACS Global Master Chefs currently residing in Asia and WACS Certified Culinary Educator beside been WACS Judge. Lately achieved the Malaysian VTO and TTT. With over 50 years of professional experience in the food and beverage industry, Chef Jochen has earned the respect of his peers and the recognition of the people within and beyond the culinary world for his renowned skill and industry experience. He also is the P resident of the Culinary Arts Centre in Penang and a WA CS Judge for Culinary Competition. The chef was recently one of the first Chefs awarded the title ‘WACS Certified Culinary Educator’ by the World Association of Chefs Societies (WACS) in partnership with City and Guilds. To date, the WACS Certified Culinary Educator certification is the highest title accorded to a professional chef as in part; this foster s sustainable development of future culinary arts professionals worldwide.
Johann Ong Kean Hooi
Accomplished in Hotel industry for 27 Years within various company Shangri- La, Queen Elizabeth 2 Cruise Ship, Awards Red “M” Restaurant in Dublin, SLH Resorts, Marriott’s, HPL Hotels & Resort, Accor and ONXY Hospitality.
Karl-Heinz Ney
With more than 35 active Years in the hospitality industry Mr. Ney is a highly qualified “hands on Chef” who is owning and operating a hotel-restaurant in Germany since 2000. Working his way up in many Leading Hotels of the world in different Countries he came to Malaysia to be involved in several hotel-openings in the position of Executive Chef. Holding the degree of Master Chef from the German Chamber of Trade and Industries Mr. Ney was invited to assist the Malaysian Government to develop Vocational skill standards for Sous Chefs, Executive Sous Chefs and Executive Chefs. Participating himself very successfully in various cooking competitions in Europe and Asia, he was appointed twice Team Manager of the Malaysian Culinary National Team training and leading Malaysian Chefs to participate in International Competitions. Mr. Ney is a certified judge according to international standards and criteria by the World Association of Cooks Society and had been judging in numerous national and continental cooking competitions.
Ke Ming Tsung
I am currently employed at the TransWorld University where I teach Fruit and Vegetables Carving Arts. Through my mentorship, I lead many students to go abroad to broaden their horizons as I emphasise on artistic skills, especially in culinary arts and knife skills arts. Throughout my engagement with students, I strongly believe that sharing my experience, mentoring cognitive and visionary art in accompaniment to knife skills in an open manner to our next generation is most important as to encompass the employability at the workplace and its academia. I myself enhance my technical knowledge by attending various competition as to keep abreast with latest trends. My philosophy I share most with students is to be open minded, continuously practise and have a positive attitude to culinary artistry.
Kenny Kong
Resorts World Sentosa welcomed award-winning Chef Kenny Kong as its Executive Pastry Chef in 2011. He currently oversees the pastry business unit in the resort and is responsible for many stunning cakes and petit fours that are showcased at RWS restaurants. In 2012, Chef Kong has clinched two honourable Mentor Chef Awards from At-Sunrice Global Chef Academy and Singapore Workforce Skills Qualifications (WSQ). Chef Kong was also recognised as the Most Stylistic Pastry Chef for the second consecutive year at the prestigious Hospitality Asia Platinum Awards (HAPA) 2008-2010, a glittering award ceremony. An award presented to the Pastry chef who gives great pride and passion towards culinary arts; with a perfect bl end of patience, organisation, and creativity to perfectly execute delectable fine pastries and desserts, culinary maestro Kong demonstrates all these with ease. Winning this award three times in a row adds to Chef Kong’s long list of awards and accolades under his belt and are testament to his extraordinary skills and great ambition. His impressive line-up of awards continues to shine with The Macallan Lifetime Achievement Award presented to him during the 14th Edition of the World Gourmet Series Awards of Excellence held in 2014.
Khairuddin Kamarudin
Khairuddin Kamarudin is the Executive Chef at Mudzaffar Hotel Melaka. In his career he held various position and he have over 20 years of experience in culinary industry with strong knowledgeable in pre- openings. Specializing in various cuisine (International, Asia, -Thai, Indonesian, Malaysian, Indian, Western and Modern cuisine), he is well versed in planning and wellbeing on staff’s strength.
Lim Kim Wah
Kim Wah started his career from 1993 till today. Currently he is working in Sats Inflight catering as an Executive Pastry Chef. He broadened his scope by working in various top hotels in Singapore. Chef Kim Wah represented Singapore at several competitions and clinched the Pastry World Champion title at the 2006 World Pastry Championships in the US. He received first place at the International Patisserie Grand Prix 2009 in Tokyo in the dessert category and also emerged champion at the International Mondial des Arts Sucres 2012, France for his plated dessert. In the International Mondial des Arts Sucres 2014, he got an overall third with his team. He was also a team manager for the Singapore team at the recent Gelato world cup 2016 in Rimini, Italy. The team clinched fifth place, though it was their first time participating in this competition.
Long Huey Zjen
Long Huey Zjen is an Executive Pastry Chef at Profound Pastry Company. He also a professional Pastry Chef Lecturer for several company in Malaysia. She is the finalist of Awarded Ranking 5 at 3rd Mondial Des Arts Sucres 2012 Paris, France, Silver Medal @ Malaysia Pastry Cup 2011, FHM Culinary Malaysia and Gold Medal @ Dress The Cake Competition, Malaysia International Competition.
Lorence Khoo
Joined Kerry Ingredients (M) Sdn. Bhd for 5 years as Menu Development Specialist for South East Asia, Hong Kong and Taiwan. She has a lot of experience in Food and Beverages. Previously, she works as Store Manager and Certified Coffee Master and Trainer in Starbucks Malaysia for 5 years.
Louis Lai
He is an Associate professor at National Kaohsiung University of Hospitality and Tourism. I have been service at the Grand Formosa at Kaohsiung from 1999 to 2003 (Chef), the Grand Formosa at Taichung from 1998 to 1999 (Chef, Executive sous chef), the Far Eastern Plaza Shangri-La at Taipei from 1993 to 1998 (Chef), the Grand Hi-La Hotel at Kaohsiung from 1992 to 1993 (Sous chef).
Louis Tay
Louis Tay embarked on his career in the culinary field in 1981. Over the span of 32 years of his career path, he has gained a wealth of exposure, knowledge and experience from Westin Stamford & Westin Plaza, Raffles Hotel, The Fullerton Hotel, Swissôtel Merchant Court Singapore and The Tanglin Club Singapore. Louis Tay has also gained numerous awards, culinary medals and recognition from both local & international held competitions, such as the renowned Food & Hotel Asia. He had also represented Singapore as a guest chef in Napa Valley, CIA worlds of flavour in November 2007 at San Francisco. Chef Louis’ dedication to his profession, his talent for composition of flavours and his attention to details are values that make him stand out as he continues to improve his skill and creativity in the culinary field.
Lucas Liao
Chef Lucas Liao has been cooking since he was a teenager. He has worked with great chefs around Malaysia. Always passionate in cooking and food artistry. He has competed in various competition and won awards locally and internationally. He has been in the education industry for years and has also train many award-winning young chefs.
Marco P. Brüschweiler
Swiss Diploma Master Chef Marco P. Brüschweiler is 60 years old Swiss national, who started his culinary career in a small Restaurant on the Lake of Constance near the German Border in Switzerland. He has been working for 3 years in Switzerland in various hotels and restaurants to gain more experiences in the regional and international cuisine, He’s aim always was to become a big chef and working overseas, and he got his first assignment in south Africa at the President Hotel in Johannesburg 1975. From there he took assignments in Miami, Florida, German Rhine river line, Holland American cruises, Royal Cliff Hotel, Pattaya, the Barbados Marriott’s Hotel, Holiday Inn Cairo, Swissair Air-catering, Cairo and then back to the Casino Lucerne, Switzerland.
Mark Peter
Director of Food and Beverage at Avillion Port Dickson and Deputy President Malaysian Food & Beverage Executives Association (MFBEA), he has been with Hospitality Industry for 21 years and Graduated in Hotel Management. Last career with International and Local chain of hotels namely Shang-ri La, Hilton, Starwood (Le Meridien) and IHG (Intercontinental Doha – Qatar) and member of International Food & Beverage Association (IFBA).
Michael Strautmanis
Michael has been involved in the hospitality industry at various levels for well over fifty years, and in the area of formal hospitality education for the past 33 years. He was the Chairman of Judges Oceanafest Perth, Culinary Olympics 3 times, World Cup Luxembourg 2 times, Osaka World Culinary Cup, Hofex Hong Kong, Nestle Golden Chefs Hat numerous times, Sydney Fi ne Foods, Melbourne Champion State, Numerous Australian Competitions, Philippines Culinary Cup, Thaifex, Singapore, Korea, Stavanger, Maldives, Bali, Pattaya, Vietnam.
Mohd Kamaruddin Adnin
Chef Kamaruddin began his career when he was just 18 years old and he had developed a profound passion for cooking ever since. Starting his career on 1995 at Petaling Jaya Hilton. Apart from that, Kamaruddin then decided to take a bigger step in exploring the culinary world as he enrolled himself with the Royal Viking Sun Cruise Ship and Sea Bourn Cruise ship under Cunard Ltd. He then shifted over to the Jabal Dhana Abu Dhabi, UAE and Khartoum, Sudan for 2 years. Upon gaining enough experience, he returned to the Malaysia in 2003 and working several 5-star hotels in Kuala Lumpur etc. The Westin KL, Mandarin Oriental KL in the year 2008, he decided to join Sheraton Imperial Kuala Lumpur Hotel as Chef de Cuisine. His dedication and hard work paid off and was promoted to Executive Sous Chef in 2012. And it’s been continuing with a promotion as Executive Chef of Sheraton Imperial on January 2016 till present. Chef Kamaruddin also active in Chef Association and holding the position of Deputy President of Professional Culinaire Association (PCA) since 2016.
Mohd Kamill Bin Othman
Have a lots of experience in Buchery. Works in several hotel such as crown princess hotel Kuala Lumpur as Demi Chef de Partie, Swiss Garden Hotel Kuala Lumpur as chief butcher, Dynasty Hotel Kuala Lumpur as chief butcher and many more.
Mohd Suffian Phoong Abdullah
He has been in the hospitality industry for the last 31 years during which time he have held various positions in Food & Beverages starting from the position of a waiter to Director of Food & Beverage until his current position as Director of Operations in Lexis Suites Penang oversee F&B, Kitchen, Front Office and House Keeping Department. The years if experience he has involved regularly in Training and implementing QSS, Fundamental Service Standard, F&B Positional Skill Training for F&B Department. He was elected as Deputy President for MFBEA Penang Chapter for 2015/2017 and one of the Judges for FHM 2015 held in Kuala Lumpur. He has experienced dynamic changes in the Food & Beverages field, where challenges are not only managing customers expectation but also in the areas of people management where challenges are not only managing customers expectation but also in the areas of people management where he have learned that developing and retaining talents are key factor to establishing a competitive edge.
Hisham Tan Abdullah
Armed with extensive experience in the food and beverage industry, Hisham Tan is known to be at the forefront of many success stories. Recognized as an effective leader with strong strategic planning, communication and staff management skills, Hisham Tan is the current President of the Malaysian Food & Beverage Executives Association. His main task is to ensure MFBEA continues to be accepted and recognized by professionals in the industry as the principal platform to voice ideas and views for the collective benefit and growth of the Food & Beverage Service industry. He is also the Assistant Vice President of Catering & Building Services for MEASAT Broadcast Network Systems Sdn Bhd, better known as ASTRO. In charge of establishing and maintaining highest standards for quality management in food and beverage products and services, his broad job-scope also encompasses related internal and external ancillary tasks for all ASTRO satellite properties within the Klang Valley.
Norafandi Abd Malek
Joined Royal Brunei Catering since January 2017 as a Senior Chef, he was a Group Executive Chef at Dewina Holding Sdn Bhd for a past few years. He is responsible for the planning, implementation, kitchen operation procedures, menu planning, production procedures, costing, purchasing procedures, stock control and staff training for the expansion of the armed forces privatization of their cook-house.
Noriena Hassan, aka Norien Hassan
Norien begin her career in F&B industry in 1998 with a coffee chain company as a Barista. The passion and interest for coffee grew from then on. In 2001, she started roasting for the company. Over the years, she has gained a lot of knowledges and experiences through trainings and travelling to coffee origin countries. Apart from roasting and profiling, Norien does R&D to develop new blends and training on coffee knowledge for the company. She was a sensory judge during the Culinaire Kuala Lumpur 2015 and FHA 2016 – Singapore.
Pele Kuah
Malaysian Chef Pele Kuah insatiable passion for food started at an early age, while helping her mother to do mise en place in the kitchen, his mother who oversees preparing meal for “Fujitsu” company ‘s Japanese managers. After graduating from an international culinary school, he did his apprenticeship with the JW Marriott Hotel Kuala Lumpur before further honing his skills in Renaissance Hotel for another few years. In 2005, he joined the kitchen team of Mandarin Grill (formerly known as Pacifica) an award-winning fine dining restaurant in Hotel Mandarin Oriental. During his stint with Mandarin Oriental he had won numerous cooking competition and was voted top 5 fine dining restaurant in the whole Malaysia by Tatlers Guide. He then moves on to Brussels beer café as an Executive Chef, after helping Brussels group to set up numerous outlets in Klang valley.
Peng S. Looi
Chef Peng S. Looi’s life is as eclectic as the dishes he serves. He was born and grew up in Ipoh, Malaysia before continuing his high school education in Manchester, England. In 1981, Chef Looi came to the United States and earned his degree in civil engineering. He soon realized his heart was with cooking not engineering while doing his internship. Well known for his commitment to community and charitable causes, Chef Looi has been the coordinating chef for the Crane House (an Asian Institute based in Louisville, Kentucky) annual biggest fundraiser, Asian All-Star dinner, for numerous years. He has also assisted in raising funds for the Salvation Army Culinary program and Kosair Children Hospital. Besides community work, he is also a member of culinary advisory board to the Hospitality Department, Sullivan University. He and his family reside in Louisville, KY.
Perry Yuen
Multi-talented Perry has an impressive background in various aspects of culinary and professional achievements. Most of his employment has been with 5-star hotels where he worked his way up from a cook to an Executive Chef and now he currently worked as Director of F&B– City of Dream Casino and Resort Hotel, Macau He was awarded various certificates, ranging from wine education to food hygiene and he prides himself with the numerous gold medals he won in individual or Team competitions. He has led the Hong Kong National Team as a Team Captain in several award-winning contests, including1993 Basel Culinary Competition, 1995 American Culinary Cooking Classic, 1996 Berlin Culinary Olympic and 1998 FHA Singapore Culinary Competition, and he was the Hong Kong Team Manager in 2010 FHA Singapore Culinary Competition. With his talent in Ice Sculpting and Carving, Perry has won many International awards such as in the Sapporo International Snow Sculpture Competition, at various American and Canadian snow and ice carving events, at the Mt. Taebak Snow Festival in Korea, also at Harbin China and Moscow Russia.
Qian Yibin
Yibin Qian has won many titles, including China Master Chef, member of Rising New Star Chef under China Cuisine Association, council member and member of Shanghai Cuisine Association as well as National Senior Technician for Chinese Cuisine. He once served as executive chef at several well-known hotels, such as Shanghai Far East Sleepless Town Hotel and Shanghai Minggong Hotel etc. Currently, he holds the position of executive chef at Shanghai Gutai Restaurant and acts as the external teacher at Shanghai Jing’an District College. He is also the founder of Wei Fusion Creative Kitchen, a creative cold dish trainer and the trainer of China’s “pioneering cuisine”. He is skilled in cooking Shanghai Cuisines and new style Shanghai Cuisines.
Randall Chen Khin Foong
Influenced by his grandfather who is also a Chef, Randall, at a young age, knew that he wanted to venture into the culinary arts when he grew up. Armed with a Diploma in Culinary Arts, he pursued further studies and received his BA (Hons) in International Management from Manchester Metropolitan University. In 2011, Randall joined Flamingo International College as Chef Lecturer, where he discovered his passion for teaching young Chef Apprentices. In 2012, Randall joined BERJAYA University College of Hospitality (BERJAYA UCH) as a Chef Lecturer specialising in French and Fusion cuisine. He also assisted several Celebrity Chefs like Emmanuel Stroobant, Martin Yan and Sara la Fountain for the Celebrity Chefs Series that BERJAYA UCH hosts in collaboration with the Asian Food Channel (AFC). His current portfolio also includes being the Programme Coordinator for City and Guilds programme. Armed with one Gold Medal (2016) four Silver Medals and a Bronze Medal from HOFEX 2014 and Penang Battle Of the Chefs he is well equipped with recognition and experience.
Richmond Lim
Richmond Lim has more than 32 years of banqueting experience in 5-star hotels and Convention Centre specializing in modern cuisine that blends Mediterranean and multi- cultural influences. His 12 years stint in the Kuala Lumpur Convention Centre from 2004 to 2017 as Executive Chef heading a culinary and kitchen brigade of 51 chefs in the Kuala Lumpur and before an Executive Chef of Suntec Singapore Convention Centre. Chef Richmond is the author of “The Stainless- Steel Kitchen: Banqueting Revolution” – a 5-star banqueting guidebook that won the Best of the Best and World’s Best Award in the prestigious Gourmand World Cookbook Awards. His book is the winner in the professional category and analyst in the coveted 2013 USA Best Book Awards – “Cookbooks: international” category. Currently, Chef Richmond is Chief Culinology Officer with Singapore Expo Convention and Exhibition Centre.
Rick Stephen
Born in Australia and is a 3rd generation chef, who has worked in major hotel chains, top end Clubs, own his own restaurant for 12 years and now calls Singapore home. Rick is the Executive chefs for SATS Ltd and after completing his 1st contract has just signed a new deal to stay here in Singapore. Rick has competed in many competitions winning Australian Chef of the Year, Chef of Chefs 3 times. Gold Medallist winner at Food Asia – Singapore, Culinary Olympics – Germany, Luxembourg World Cup, Fine Foods – Sydney & Melbourne, Sapporo – Japan, Detroit – USA, Team Captain of Australia 1990 – 1995, and Team Manager/coach of Australian Team 2002 – 2008. Since been in Asian, Rick has had the opportunity to visit several Singapore’s neighbours and been involved in chef mentoring to a large brigade of chefs in Singapore, Fiji, Indonesia, Malaysia and Australia, contributing to the success of a number of these chefs in competitions and in general kitchen work. As part of his WACS involvement in the region Rick has conducted WACS approved coursed and has been appointed to look after the WACS Global Chef competition world Wide. In January 2010, Rick passed the ‘Certified Master Chef’ program to be the 1st Australian to achieve this honour. Author of ‘Kitchen 241 ’ cookbook and ‘ The Art of judging ’ has piloted and been on a number of lifestyle television shows.
Ricky Chan
Chef Ricky has 25 years’ working experience in 5-star hotels. He is the creative force behind the creation of NESTLÉ PROFESSIONAL’s many exquisite recipes, products development and events for the past 10 years with marketing team. Currently as appointed as He ad of Customer Development Chef to lean the chef’s team to gain and build stronger customers data of out of home business. He has been part of a team of juries, judging for cooking competitions such as the Salon Culinaire Malaysia, Pan Ku Su Chinese Association Golden Chef, Penang Chefs Challenge, Penang Battle of the Chefs, Sabah Hospitality Fiesta, NESTLÉ Culinary Arts Award and N ESTLÉ Golden Chef Hat Award. He has been awarded with many achievements namely in the Chaine de Rotisseurs, Salon Culinary Malaysia and Singapore and has also represented Malaysia for a Tourism Malaysian Food Promotion overseas and being chosen to sit in as a Certify Judge B for World Association of Chefs Societies.
Rudy Junaidie
With an impressive 30 years of extensive exposure and experience under his belt across various regions in five-star hotel cuisine. Experienced working in Singapore, CUNARD Cruiseliner, cruising in Mediterranean, Macao and Malaysia. Rudy Junaidie now returned to helm the hotel’s culinary team as the Director of Kitchens. Work within Marriott International for over 20 years, specializing in restaurant concept, pre-openings, task force for Marriott International Asia Pacific. Assisting Director Culinary Asia Pacific in food concepts and acting as Starwood Sub F&B Council Asia Pacific 2008-2015 Acting as Team Captain for The Westin Kuala Lumpur and won numerous culinary competition such as Battle of the Chefs Penang, Most Outstanding Chef Award Salon Culinaire 2009, Champion for Nyonya Heritage Award Salon Culinaire 2009 & 2011 and Most Outstanding Artist Award, Salon Culinaire 1999 and recent Most Outstanding Pastry Award in iCHEF 2017.
Sabri Soid
Chef Sabri’s culinary journey, he was bitten by bug earl y thus started in his teens and in ear nest for the opening of The Andaman Datai Bay. In a mere five years, Chef Sabri’s talents led him to open as Junior Sous Chef in Easter n & Oriental Hotel Penang and after that, a slew of illustrious hotels follow his footsteps to culinary greatness (finding himself again at the helm of multitudes of opening teams) – The Shangri-La Penang, Le Meridiens Kuala Lumpur and Kota Kinabalu as well as Four Seasons Langkawi .In 2009 he was appointed to his current designation, Executive Chef for The Royale Chulan Kuala Lumpur in year 2009 al through with 6 five star hotel opening experience .Chef Sabri is a trusted expert in his field and has been visible pro in his field, having recently won as reigning champ for The Best Ten in Hospitality Asia Platinum Awards 2011/2012 for the categories “HAPA Master Chef – Wester n Cuisine” and “Chef of The Year Regional Asia 2011- 2013”, as well as receiving accreditation from the prestigious international gastronomic society Chaîne des Rôtisseurs. Mentor for his staff to won5TH Placing for International Jr. Chef Competition, Istanbul Turkey, By Bailiage De Francaise De Chaine Des Rotisseur.
Saiful Bahri bin Mohd Shafii
With more than 25 years in International airline culinary and halal food expert, he worked with various international prestige 5-star airlines as Inflight Menu Development Chef. Currently, he is working with SATS Catering and official caterer for Singapore Airlines. Used to accompany former prime minister Tun Mahathir Mohamad on his official trip menu designer for a world-famous football club i.e. Manchester United, Real Madrid and Chelsea during this club on a Far East Tour. He is a proud WACS B Certified Approved Judge.
Sam Eusebius
Has 32 years of experience in hospitality division, operations and marketing. Graduated in Hotel Management by Stamford College and Strategic Management by Cornell University. He also has two decades of experience managing as well as advising on operations of the hospitality division. He first started his career by being a part of few hotels’ pre-opening team and has grown in experience ever since in both Local and International soil having spent a few years in Vietnam. Worked in Internationally and Local 4 to 5 Star Chain of Hotels Received few commendations for handling top dignitaries’ events Local and Abroad. Listening to music and collecting Collectable items is his hobby.
Sang Ketut Sumi Adnyana
Graduated from Diploma Bali Tourism School Institute (STP Bali), He has been working in the hospitality industry for 24 years, majority in 5 and 4 star hotels in Bali such as Bali Dynasty manage by Shangri-la Hotels, Intercontinental Hotels, Nikko Hotels International and Prime Plaza Hotels & Resort and his current position is Food & Beverage Manager of Sanur Paradise Plaza Hotels & Suites managing restaurants, bars and banquet since February 2017, He was appointed as the Indonesian Barista Association (IBA) under Indonesian Food and beverage Executive (IFBEC) Sumi is one of the Assessors of competency for all Food and Beverage staff who need to be certified in Food and Beverage. Since in Bali the activities and events quite high therefore in every event happening in related to Food and Beverage, he always taking parts and role as Judge in every event in order to make the event successfully such as Sensory Judge for Barista competition and Table set up competition.
Simon Sia Yuk Kiong
He works at Pullman Kuala Lumpur City Centre Hotel & Residence – Malaysia as Executive Sous Chef, have a lots of experience in culinary. Formerly at Melco Crown Entertainment (Studio City) – Macau (Pre-Opening Team) as Chef de Cuisine (Employee Dining Room, Hot Production & Maximal Cosmos) and at Grand Hyatt Kuala Lumpur – Malaysia (Pre-Opening Team) as Sous Chef (Banquet Event / Chinese).
Siti Ramadhaniatun Ismail
Siti Ramadhaniatun Ismail is the Head of School for the School of Culinary Arts and Food Studies at Taylor’s University. She graduated with an MBA in Hospitality Administration from Johnson Wales University in 1999 and worked in the US for close to nine years in Food & Beverage. On return to Malaysia in 2004 till now, she has been mentoring youth from Malaysia and the region to reach their full potential in the field of food & beverage and culinary arts. In addition to empowering passionate youth to shine in competitions locally and internationally and reach their full potential in their degrees, Siti also works closely with local food and beverage brands to give back to the community and make a difference. Siti believes strongly in providing youth with an educational journey that will best prepare them for their future working life. In order to achieve this, she has developed strong links with industry representatives to develop a curriculum that equips youth with the skills and knowledge required.
Stefan Mueller
Born and raised in Marburg, Chef Ste fan Mueller is a certified W.A.C.S. culinary judge. He has over 30 years’ experience in leading culinary and hotel management roles while working in Europe, North America, China and South East Asia. He has worked for leading hotel and resorts; Shangri-La, Kempinski, Hilton, Nikko and Aerowisata-a member of Garuda group Indonesia. He is al so an active member of V.K.D., B.C.P., Skal and Executive Gourmet Indonesia for Cordon Noir.
Stefu Santoso
Stefu Santoso is an Indonesian Chef, born in Jakarta. He is now the Executive Chef of APREZ Catering, Amuz Group, and is considered one of the best chefs in Indonesia. Grew up in Jakarta, Stefu began his culinary career in 1998, working in 4 & 5 stars International Hotel. He was promoted to become Executive Chef on 33 years old at 5 stars Hotel in Jakarta. With that position, He managed Banqueting, Coffee Shop, Steakhouse and Catering Business. Now in addition to being President of the Association of Culinary Professionals Indonesia, Stefu also busy developing APREZ Catering. Which is the catering served for outside and inside catering for various companies in Jakarta, and also he responsible for AMUZ catering services, AMUZ is French Dinning Restaurant in Jakarta which had several Restaurant Award and considered Top 5 of Fine dining restaurant in Jakarta.
Tan Kim Weng
Chef Tan Kim Weng is a WACS certified level B judge, with more than 20 years of experience working in the kitchen and has won many honours. He has won the prestige Singapore World Gourmet Summit Asian Cuisine Chef of the Year Award (Asian Region) for 2017 and 2014, ACE Marriott Rising Star Chef Award 2011, Asian Cuisine Chef Platinum Award in 2008. Actively participated as a judge in several domestic and foreign cooking competition approve by WACS.
Terence Lim
Terence is the Head of Food & Beverage in Tanjong Puteri Golf Resort, Johor. He was President of Chefs Association of Malaysia from 1991 to 1999. He leads the National Culinary Team to I.K.A. Hoga Culinary Olympic, Germany, in 1988. The team was awarded Gold medals in Hot Cooking and Cold Display. He was a team member of IGEHO, Culinary Competition, Switzerland, 1987, which e merged as the best team in Hot Cooking and Gold award for cold display. He represented Team Malaysia, in FHA Singapore 1988 & 1990, which won 3 silvers, a gold medal and 1st Runner up in Lion’s Trophy Challenge 1990 respectively.
Tom Kuo Chao Kun
To teach as a professor of Department of Hospitality Management at Tajen University, The President of TIFBA (Taiwan International Food and Beverage Association) and IBA Vice President Asia (International Bartender Association). Because of serving at food and beverage industry for almost 40 years, got a famous name in Taiwan for “Godfather of Bartender”. Also trained lots of students to win the competitions, such as Asia Cocktail Competition, Golden Cup Cocktail Competition, World Cocktail Competition. Moreover, published several books about food and beverage, and working hard at international social service.
Tony Chih-Teng Chang
Tony Chang is the Professor at R & R Hospitality Management Co. Ltd. He is also judge for 9th International Culinary Competition of Southern Europe-Thessaloniki Greece 2015.
Tony Khoo
A respected chef in his own right, Chef Khoo, a 54-year old Singaporean, first for aide into the industry as a Commis Cook at the tender age of 16 and worked his way up, amassing 40 years of experience in pre-opening of various 5-star hotels and renowned culinary institution in the process. Prior to joining the Marina Mandarin, Chef Khoo was steering the culinary operations at Kempinski Hotel, Dalian, China. Bearing testimonial to Chef Khoo’s illustrious career is the string of awards under his belt. Most recently named Platinum King of Kitchens 2011, Regional 2011 – 2013 and Best i n Asia Chef of the year 2011, as awarded by Hospitality Asia Platinum Awards, Chef Tony Khoo was also name d Executive Chef of the year by the World Gourmet Summit Awards of Excellence 2011 last year. A n accomplished and recognized chef worldwide, the World Association of Cooks Society (WA CS) approved member of International jury has also judged in more than 20 culinary competition in various parts of the world, such as Germany, Switzerland, American, Australia, New Zealand, Dubai, Moscow, Korea, Japan, South Africa, Thailand, Indonesia, Malaysia and Turkey.
Vasan A/L S.Angalan
Vasan A/l S.Angalan awarded with plenty of awards along his career in Food and Beverages. Among all his awards are The International Ice & Snow Festival Competition – Russia Salekhad – Governor Award – Year 2013, Hotel Equatorial Kuala Lumpur – Quarterly Manager Award – Year 2007 and many more.
Vincent Tan
One of the most successful Malaysian born chefs, Vincent Tan has been involved in the culinary scene for over 30 years. This has taken him to most parts of the world. Presently holding the position of Executive Chef in one of the top resorts in Maldives – The IHG / HPL RESORTS, the prodigal son of Malaysian Culinary scene has been residing in oversea for almost 20 years. His other achievements are leading his culinary team members to become a Champion for two (2) consecutive years in both “The MLA Black Box Culinary Challenge 2008 & 2009 & “The Champions for World Spice Food Festival 2009 & 2010 in Sri Lanka” The MLA Black Box Culinary Challenge champions of Viet Nam represented Viet Nam in the Grand Global finals in Tasmania, Australia in May 2012 where his team has won a Silver medal. His team has also won a silver medal in the previous Grand Global Finals in Dubai 2008.Vincent’s latest achievement is being given the title of The First “Iron Chef” Viet Nam – A popular cooking competition game show originated from Japan, organized by Viet Nam Television (VTV) & TVPLUS JSC – 2012. The show has been licensed and has been broadcasted nationwide and in many countries such as, Japan, US, UK, Australia, Canada, Sweden, China, Malaysia & Thailand.
Vo Tan Si
Vo Tan Si is the President of SaiGon Bartenders Association (SBA) Viet Nam. Graduate Bachelor of Chemistry and Graduated from National Bartenders School, California, USA, Graduated from Ivy League Barista Academy, California, USA. Besides that, he also a Member of International Bartenders Association (IBA) and Bartending Master at The Nguyen Truong To College in Ho Chi Minh city, Viet Nam.
Yau Kok Kheong
Chef Yau Kok Kheong or well known as Chef K K Yau, a Chinese Malaysian Chef strong base i n Malaysian, Italian and French, and European cuisines. He is the Vice Chairman of the Culinaire Malaysia 2003, 2005 and 2007 and 2009 organized by Malaysia Association of Hotel (MAH), and judges on the Platinum Awards organized by World Asia Publishing (M) S Born in 1949 at DAX, SUD OUEST Province, France and lived in the family of chiefs from generations as far as Official de Bouche under the reign of Louis Philippe 1773- 1850. His father earned the titles of Meilleur Ouvrier de France and Maitre Cuisinier de France. He had learned culinary skills since childhood in the family restaurant where he hang out with all the French master chiefs such as Lucien Ogier, Emile Tingaut, Jean Delaveine Paul Bocuse. Later, he found the organization of Jeunes Restaurateur with Georges Blanc, Jacques Lameloise, Michel Rostang and Alain Dutournier. At the age of 18, he worked as Commis de Cuisine at the Hotel Du Palais Biaritz then Commis Trancheur.
Yen Koh
An award-winning chef in the international culinary competition arena, Chef Yen is currently the Culinary Advisor with Unilever Food Solutions, South East Asia, where he specializes in the area of culinary training, research and development, applications and customer development for the foodservice and food manufacturing, consumer goods industries. As a Team Captain and Member for the Singapore National Culinary Team, Chef Yen has helped to put Singapore on the world culinary map through Gold medals and Championships success in several World Association of Chefs Society endorsed global and international culinary competitions. Now Chef Yen is mentor for Singapore culinary national team and China culinary national team. Chef Yen is currently a WACS (A) certified culinary judge.
Wilfred Wong Vui Hiung
Innovative and reliable, Wilfred has proven his ability to achieve organizational goals while displaying effective multi-tasking and time management skills. Over the last 5 years, he initiated and spearheaded Shanghai Restaurant’ s various successful collaborations with several world-renowned local designers, artist and photographer to elevate the art of Chinese fine dining to higher levels. Wilfred is also an enthusiastic individual and an excellent communicator. He recognized the ability to establish and maintain effective working relationships across cross-functional teams and diverse individuals at any levels as well as build strategic relationships with clients. Mr Wong is a member of Chaîne des Rôtisseurs and inducted as a Maître Hôtelier. Under his stewardship, the Shanghai Restaurant won the 2014/2015 Chaîne des Rôtisseurs Malaysia Chapter’s Dato Lau Foo Sun Excellence Award in Fine Dining.
Fernando Aracama
He is from Bacolod City, Philippines. He graduated from the University of the Philippines with a Bachelor of Science degree in Hotel & Restaurant Administration in 1990 and New England Culinary Institute in Vermont, USA where he finished with an Association’s degree in Occupational Studies (AOS) for Culinary Arts in 1993. Chef Fernando is currently the Executive Chef & Managing Partner of the Philippines’s larger night club ~Republiq & Cafe Republiq and newly launched Opus Restaurant & Lounge in the brand new Resorts World Complex, Encore Superclub & Private Member’s Only.
Zabidi Ibrahim
Since the start of his career as a chef in 1993, he has won numerous awards including officially crowned as the Excellence in Hospitality Personality Malay Cuisine Chef in Malaysia (2005-2006), The Best 1 Malaysian Chef A ward By CAM 2011 and Excellent HAPA Malaysia 2010 – 2012, Best Asian Cuisine Chef. He starts being a Freelance Chef Consultant / Chef Advisor in January 2015. His quote “Perfection is a journey. Striving for every creation to be as good as we can make it. Guest’s satisfaction is worth more than any applause. Dedication & passion are key to our life’ s work”.
Zubir Zain
Zubir has been in the hospitality industry for over 30 years and has served international brands such The Hyatt, Melia, Sheraton, JW Marriott, Hilton, Grand Plaza Park Royal, Le Meridien and today, Chef Owner of 6 Western Grill Restaurant under his flagship and Host/Jury Akademi 1000 Satu Rasa Babas, Young Professional Chef and Masterchef Malaysia/Celebrity/All Star tv cooking show for 5 seasons. He had bagged the Gold Medal at the 10th Penang International Salon Gastronomique 2005, under the National team category for Cooking Team Event. Zubir was the Overall Champion of the MLA Australian Black Box Competition (Malaysian Chapter ) for 2005 and 2007 and represented Malaysia in Global Black Box in Gold Coast Australia 2006 and Dubai 2007. He was Malaysian National Culinary Team to 6th. International European Competition Austria in 2001, Team Captain to FHA Singapore 2002,2006,2010, Culinary World Cup Luxembourg 2002/2006/2014, Culinary Olympic Germany 2012, and Culinary World Masters, Basel Switzerland 2013. As WACS Certified Judge B, Zubir has been a panel of judges for Indonesian Salon Culinaire 2017,FHM Malaysia Salon Culinaire 2009/2011/2013/2015, IASC Asian Culinary Competition 2013, 2015, Penang International Halal Chefs Challenge.

William Chang Kou Liang
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