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As a child, I remember my mom dragging me out of bed every morning to help her with the daily groceries. Then, she was catering to a group of doctors from a nearby hospital. At age 14, during my school holidays, I would go from door to door selling food prepared by my mom to earn a little pocket money.
Soon after graduating from high school, I decided to take up a course in Hotel and Catering Management.
My culinary journey began at the Kuala Lumpur Hilton. I was only 18 years old. After a series of interviews, I was amongst three selected to undergo a two year kitchen apprenticeship program where I learned basic fundamentals of cooking in a theoretical as well as hands on way. After I graduated from the apprenticeship program, I continued working in Kuala Lumpur Hilton for three more years in Melaka Grill, a fine dining restaurant serving French cuisine. During this period, I participated in a number of food competitions. I was awarded the ‘Best Commis de la Chaine des Rotisseurs’ in 1989. I was also chosen to represent my country in the Food Asia competition held in Singapore. At that time, I was offered a job in Bermuda, as well as another job offer in London, England.
I decided to pack my bags and head for beautiful Bermuda. I was so excited, as I was about to work for one of Bermuda’s best restaurants, Fourways Inn. Three years later, I went to work for one of the Little Venice Group of Restaurants, The Harbourfront Restaurant. It was the first restaurant where sushi was made famous in town. Today, sushi is all over in Bermuda.
After over a decade working at the Harbourfront, the Little Venice Group bought Fourways Inn, Paget. I was offered the job as a head chef. I felt honored and took it as a challenge and the rest is history.
In my culinary experience, I have served the Royal Family in Malaysia, top politicians abroad and some of the “A” list celebraties that have visited Bermuda.
Not to forget my culinary predecessors, who helped encourage me to pursue my career and my dreams of becoming a Chef. One day, I wish to release my own cook book. I will include all the recepies from dishes I have created from the beginning of my career until today. I believe in pictures. As the saying goes “A Picture is worth a thousand words”. When I produce my cookbook, it will definitely be full of beautiful pictures. I would love to combine Bermuda as a backdrop for each dish.
Creating new and fresh daily specials, allows me the opportunity to utilize the freshest ingredients that are available in Bermuda. I love to put together a Tasting menu. This is another way to express my culinary skills. People get to sample lots of dishes and flavors that I have to offer.
Food is art. It is all about tastes, presentation and the freshest ingredients. Put all this together, voila! Bon appetite. My culinary team at Fourways awaits you.
While Fourways Inn is a fine dining restaurant, we also do outside catering. We cater for any event from a candle light for two to a sit down of a 1000 up to a buffet of 5000 people. No doubt it is very challenging, at times stressful, but the excitement of being part of a great team makes it worth doing it again and again.
One day, besides having my own cookbook, my next dream is to have my own restaurant close to my family and friends.
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