The chef whose name has become synonymous with the research and revival of Cambodian Cuisine, Luu Meng is one of the founders of Malis restaurant in Phnom Penh and Siem Reap, together with numerous other enterprises. Meng started his career at a hotel school in Thailand, before building on his training across the region. He returned to Cambodia to take up a position with the Sofitel Cambodiana in Phnom Penh, before moving to Siem Reap in 2002 as part of […]
Featured Chef 注目のシェフ
Want to read and know more about your favourite chefs and their inspirations. Look no further, Savour BlackBookAsia presents our exclusive featured chef column.
アジア地域のレストラン業界を彩るシェフの成功ストーリーに迫ります。
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Jean-Michel Lorain, Michelin Starred Chef, 2 Michelin Stars La Côte Saint Jacques & J’AIME by JML
Jean-Michel Lorain has received numerous accolades throughout his career in recognition of his unrivalled expertise in the art of preparing fine cuisine. In 1993, the prestigious Gault et Millau restaurant guide proclaimed him Chef of the Year, awarding his cuisine the highest mark of 19.5. In the interests of putting the spotlight away from himself and onto his team and their peerless dedication, Jean-Michel does not place himself at centre stage, even willingly admitting to a certain distrust of awards and the many […]
Kirk Westaway, 2 Michelin Stars and 42nd in Asia’s 50 Best Jaan, Singapore
Chef de Cuisine Kirk Westaway stays true to his Devonshire upbringing through his devotion to fresh, seasonal produce, allowing him to cultivate a truly Modern European experience at Jaan. The dedication of his team has gained them the honor of 1 Michelin star and being placed 11th in Asia’s 50 Best Restaurants. Kirk was awarded Young Chef 2015 and Rising Chef of the Year last year, placing him in the top tier of his profession. Kirk’s dream dinner guest would […]
Jean-Michel Poulot, The Kinloch Club, New Zealand
Jean-Michel with French culinary foundations, fine tuned his skills with many acclaimed establishments around the world from Michelin starred restaurant in Switzerland to Relais Chateaux Group in Ireland. He was also head chef of the celebrated Roly’s Bistro, one of the largest and most successful restaurant in the ‘90s with an average turnover of 800 covers per day. He then moved to Shelbourne Hotel and opened Side Door Restaurant before being appointed Head Chef at Conrad Gallagher’s highly acclaimed Restaurant Peacock Alley which achieved […]
Jonathan Rogers, Matakauri Lodge, New Zealand
New Zealand born Jonathan Rogers began his training studying professional cookery at Manukau Institute of Technology from 1998 -1999. His early formative years of his career were spent working for renowned Auckland restaurateur Tony Adcock at Orbit and Harbourside Seafood Bar & Grill. Eager to gain overseas experience, Jonathan relocated to Canada in 2005 and worked under one of Canada’s top chefs, Melissa Craig at Bear Foot Restaurant in Whistler, B.C. Jonathan cites this as the time that he really […]
David Myers, Adrift, Marina Bay Sands Singapore
Gypsy chef, global citizen and wandering soul, David Myers is based in Los Angeles, but is most often found in his restaurants in Tokyo, Singapore and Hong Kong. David has trained under some of the world’s most renowned chefs, including Charlie Trotter, Gerard Boyer and Daniel Boulud, to hone his palate and his craft. He now draws upon the unique flavours and ingredients discovered in his travels around the world to create an exclusive collection of dining and drinking experiences, each of which offers […]
Ryan Clift, Tippling Club, Singapore
Born in Wiltshire, England, Ryan Clift’s culinary career began at the early age of 14. He was drawn to the high energy and atmosphere of the kitchen from a young age and trained under some of the world’s greatest chefs including Marco Pierre White, Peter Gordon, and Emmanuel Renaut. Ryan moved to Melbourne, Australia in 1999, where he served as head chef of Shannon Bennett’s critically acclaimed Vue de Monde. Ryan arrived in Singapore in 2008 to set up his own venture, Tippling Club. Known for its progressive, avant garde cuisine and […]
Markus Zuck, Grand Hyatt Erawan, Bangkok
Chef Markus Zuck, Executive Chef at Grand Hyatt Erawan Bangkok has extensive culinary experience at several renowned restaurants in Germany, including the Michelin 2-star restaurant “Restaurante Da Gianni” in Mannheim and the Michelin 3-star restaurant at the Hotel Schloss Berg, Nennig. Chef Markus commenced his career with Hyatt as Sous Chef at Hyatt Regency Cologne in February 2006. Three years later he left Hyatt to join Kameha Suite Cologne. In May 2010, Chef Markus rejoined Hyatt as Sous Chef at Hyatt Regency […]
Kimsan Pol & Kimsan Sok the “Kimsan Twins, Embassy Restaurant, Siem Reap
The creative force behind Embassy Restaurant, Executive Chef team Kimsan Pol & Kimsan Sok, the “Kimsan Twins,” respective graduates of the well-known Paul Dubrule and Sala Bai hospitality schools. Both local legends in the culinary scene which they have skillfully risen to the top among many top chefs. The Kimsan twins wanted to see Khmer gastronomic cuisine revived after it disappeared following years of war and genocide. Their willingness was to make the world discover the flavours of the Kingdom […]
Drew Nocente, Salted & Hung, Unlisted Collection
Growing up on his family’s farm near Brisbane, Australia, Chef Drew Nocente lived a childhood that was constantly surrounded by the wonders of fresh produce. Born into a family of Italian heritage, his passion for cooking and charcuterie ignited at a young age from watching and assisting family members work the home kitchen. Drew currently helms the kitchen at contemporary grill, Salted & Hung. Armed with years of experience in charcuterie and grill, a lust for experimentation, and several culinary […]