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About Me


Self-motivated professional with outstanding skills as an executive Chef, Superior leadership and interpersonal skills; ability to build rapport with customers and colleagues; innate ability to interact effectively with people of various cultures and backgrounds and succeed in high-pressure challenging and deadline-driven environments. With over 30 years of diverse culinary experiences specializing in restaurant, food service and hospitality industries in South East Asia cuisines including Chinese, Malaysian and Fusion Asian cuisine infused with Western elements , I seek to bring strong supervisory food prep and organizational skills to table.

I design all menus and change offerings frequently to keep the dining experience fresh. This keeps guests coming back to try the latest dishes I create with my staff. Being a great chef involves more than being able to cook. I successfully supervise all kitchen staff, ensuring they work well together to prep food stations and assist me in preparing dishes and appetizers. My kitchen is well-run and we consistently deliver high-quality meals in a timely manner to keep guests satisfied.

My Story

I started my career in Malaysia and received my 1st recognition as Sous Chef at Crystal Jade Palace Restaurant and Chef Manager in Conrad International Centennial in Singapore. In 2004, I joined Hakkasan Hanway Place in London as Chef De Cuisine. Hakkasan Mayfair opened in 2010, I was appointed for setting up the whole kitchen and operation. Hakkasan Mayfair awarded 1 Michelin Star in 9 months.

My passion continues to Dubai, I set-up and responsible in culinary management for Yuan-Atlantis The Palm. Yuan was the winner of Time Out Awards 2015 for The Best Chinese Restaurant.

I was the founder for VietFood and GO in London. VietFood awarded for the best Tapas in newspaper and Top 10 Time Out Best Dish - Coconut Calamari – in 2016. GO selected by Michelin Guide from 2018 until 2021 and BBC Good Foods Magazine for The Best Place to eat in West London.

I share expertise and knowledge as Consultant, Partner Chef, and International Chef. I joined PappaRich Group Malaysia (127  stores worldwide) in 2019 as Culinary Consultant. Partnership with FRENCHEFS for International Events and Culinary Arts Center of Azerbaijan (CÀSÀ) to provides high quality programmes which offering the international standards and professional qualification for culinary education.

JY Consultancy was established in 2021, with offering expert advice and professional experience in new restaurant setup or refocusing specific aspect of client's business need.  Our clients  include Happy Bar & Grill (Bulgaria), Partner Chef at Chateau Senailhac Bordeaux, France) and Noble Palace of Westminster (London)

I joined China Crown Restaurant Group - Madrid in 2022 as their Corporate Chef and set up their new sister restaurant called Baoli  in Madrid in early January 2023. In July 2023, Baoli was recommended in the Michelin Guide Spain 2023. Recently in June 2023, I set up Lelong Asia Club in JW Marriott Madrid and also became their Consultant.


  • Winner of the best Chinese restaurant in 2015 – The Time out Awards, April 2015

  • Winner of the best IT restaurant in 2011 – Tatler Restaurant Awards, August 2011

  • Winner of the “The in-laws will hate it” award in 2011- Olive Magazine, Alternative Restaurant Award August 2011

  • Was awarded 1 star - Hakkasan Mayfair Restaurant, October 2011

  • The National Restaurant Awards – Hakkasan Mayfair placed 68 out of 100, November 2011

  • Viet Food - 2015 The best new restaurant 2015 - The Sunday Time

  • Viet Food - 2016 Top 10 dishes coconut calamari - Time Out

  • Viet Food - 2017 The Good Food Guide in UK

  • Go Viet (South Kensington) - 2017 to 2021 Selected by Michelin Guide in UK

  • Bao Li (Spain) - Recommended in the Michelin Guide Spain 2023


  • Cantonese, Mandarin, English, Malay


  • Food Safety Level 2, Fire Warden, Management Courses

  • RSPH Level 3 Award in Supervising Food Safety and Hygiene (Catering)


  • Word, Excel, PowerPoint, Outlook, Fourth Hospitality, FNB System, Monika


  • Interaction with guests enhancing their meal experience

  • Creating new menu and a wide range of recipes

  • Planned and executed special events, looking after the schedules, budget and requirements of clients, special guests and a variety of celebrities including Jimmy Choo, Boris Johnson, Will Smith and others

  • Selection of appropriate menu items to fit each restaurant

  • Designing of restaurant’s interior and ambiance to work with the menu

  • Ensured the standard of kitchen hygiene and food safety issues

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