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I was born in Malaysia and I have over 20 years of experience in the hospitality industry. My career has taken me around the world. I have been involved in the kitchen since I was a young boy in school. My introduction to the kitchen was as a kitchen helper and also washing dishes.
I started my 2 year journey as a kitchen apprentice at the Lake Club (Malaysia). Then I made the big move. I went to Brunei to work for an offshore catering company. When my term was over I returned to Malaysia and I joined the K.L Hilton as a Commis and was promoted to section chef.
In April 1990, I was a member of the KL Hilton team to the Singapore Salon Culinary. I was also selected to represent the KL Hilton for the National Culinary Competition in which I won a silver and 2 bronze medals. My team also won the Best Overall Team Awards. I worked at the KL Hilton for ten years and then I was offered an exciting opportunity to be the Chef at the Radisson International. It was at the Radisson that I became a specialist in marrying Mediterranean and Asian Food. Which is now my passion.
In 2000, I went to New Zealand. I had the opportunity to visit some of the finest wine houses in the country. Also, I had an inside look at how the country prides itself with its lamb processing to market all over the world. This once in a lifetime opportunity was provided to me by the NewZealand Trade and Tourism Board.
Then in 2001, Tommy Poh (Fourway’s Inn) asked me to move to Bermuda. Tommy offered me the chance to be the Head Chef at the Harbourfront Restaurant. In 2007, the Harbourfront moved to it new location at the BUEI. I was really excited to start creating new dishes at this great location. The view is unforgettable and it is my goal the match my food with the amazing view that is the Harbourfront. Pierangelo Lanfranchi and I sat down to create new signature dishes as an addition to the Harbourfront regular menu. I love to create sampling menus for our regular clients and also for Dinner Specials. I always use local ingredients and our menu reflects my passion for this. The fresh fish is alive and well all year and Bermuda’s farmers are offering the best seasonal vegetables that are some of the best I have ever tasted.
I like simple foods with natural flavours and I love to create fusion dishes. This cooking style brings out the flavours of both worlds. Asian cuisine is based on five flavours (sweet,savoury,sour,hot and spicy) and it is easy to infuse into western cuisine.
My favorite local items are the local fresh fishes caught by the local fishermen such as; Wahoo and Tuna which is great for the Sushi creations. The local Rockfish which is also very popular at Harbourfront (Panfried Rockfish coated with Panko and braised in Miso, Garlic and Red Crushed Pepper). Just ask for the “Pierangelo Style.”
I think if I ever retire from this field, I would like to work as a kitchen consultant or maybe lecture in the culinary schools.
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