Culinaire 2017 Winners

29th September 2017



KUALA LUMPUR – Culinaire Malaysia 2017 concluded on 29 Sept 2017 after four challenging days of world class culinary competition held at the Kuala Lumpur Convention Centre (KLCC) with the Awards Presentation Gala Dinner graced by YBhg. Datuk Seri Mirza Mohammad Taiyab, Director General, Tourism Malaysia at the Grand Pullman Ballroom of Pullman Kuala Lumpur City Centre Hotel and Residences.

96 distinguished judges from all over the world, headed by chief judge, renowned culinary expert, Chef Willment Leong from Singapore, went through days & nights of deliberation in assessing each and every participant’s skills which can only be concluded with a competition of no losers, as he rightly pointed out, everyone walks out with an achievement of a lifetime.

As a result, 25 prestigious awards were bestowed upon the best of the bests in the industry and region, followed by a total of 499 medals, consisting of Gold with Distinction (1), Gold (56) Silver (146) and Bronze (296) out of the total of 1190 participants from 22 different countries.

This year, Convex Malaysia Sdn Bhd was crowned the Most Outstanding Team in Culinary, alongside Taylor’s University which was awarded the Most Outstanding Team in Catering Services award. These team awards were given to the team with highest total points across five different classes.

For individual classes, Jeunes Chefs Rotisseurs Competition 2017 Champion, Chef Amelia Ng from Hotel Istana grabbed Most Outstanding Malaysia Global Chef 2017 award and Tan Wei Loon from Academy of Culinary Arts Malaysia won the Most Outstanding Malaysia Global Pastry Chef 2017 award. Jeslyn Tan Jia Yee from Taylor’s University took home the award of Gold Excellence Award – Fruit Flambé.

Special award, WorldChefs President Ambassador Liaison Asia Award was also given out for special recognition of skills, will, and talent to Chef Tracia Chan Qi Li from KDU University College. The rare award was given out by Chef Alan Palmer, professional chef based in Sri Lanka.

For the winner of class 15-16, they will represent Malaysia for the World Association of Chefs Society (WACS) cooking competition next year.

Speaking at the Awards Presentation, YBhg. Datuk Seri Mirza Mohammad Taiyab stressed on the importance of competitions like Culinaire Malaysia not only in Tourism but more relevantly in promoting international culinary standards and encouraging young talents of the industry. After witnessing the event and the scores of winners from Malaysia, he is convinced that we have successfully raised Malaysian culinary standards to a higher level, comparable if not higher than the international scene.

“This is one of the reasons why it is great to have a platform like Culinaire Malaysia that provides an opportunity for young budding talents to shine and to be recognized by industry experts and professionals”, said the Organizing Chairman, Mr. Khoo Boo Lim at the Awards Presentation.

Also present during the awards presentation was Mr. Sam Cheah (President, Malaysian Association of Hotels), Mr. Alan Pyror (General Manager, Kuala Lumpur Convention Centre), Mr Alun Jones (General Manager, MES-UBM), En. Mohd Hisham Tan Abdullah (President, Malaysian Food & Beverage Executives Association), Mr. Kamaruddin Adnin (President, Professional Culinaire Association) and Mr. Rick Chee (Managing Director, F&B Facilities Sdn Bhd).

Culinaire Malaysia 2017 was jointly organized by the Malaysian Association of Hotels (MAH), Professional Culinaire Association (PCA) and Malaysian Food & Beverage Executives Association (MFBEA) with endorsement from the World Association of Chefs Society (WACS) and International Food & Beverage Association (IFBA).

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