Born in Bordeaux, France, Chef Antoine has gained his wealth of 30 years’ experience in culinary knowledge through his travels to Caribbean Island, Sri Lanka, Seychelles, Thailand, Africa and Turkey. As the hotel’s Executive Chef, Antoine is responsible for the overall culinary operations, food conceptualisation, promotions, menu planning and ensuring high quality service delivery standards of 110 kitchen professionals. He hopes to elevate Le Méridien Kuala Lumpur’s restaurants to a new level. This celebrated chef derives satisfaction by constantly pushing the boundaries in the food arena and likening his food to architecture. His love for food started when he was assisting part-time in his friend’s take-away restaurant whilst attending high school in France. After much encouragement from family and friends, Antoine enrolled himself to a hotel school and trained at the ‘Lycee Technique D’Hotellerie & Tourisme’ in Bordeaux.

• Hospitality Asia Platinum Awards 2018-2020 Malaysia Awards Series – ‘King of Kitchens – The Ambassador of Cuisine’ & ‘Western Cuisine Masterchef – Master of Fine Cuisine’
• 2005, 2006, 2007, 2008, 2011, 2013, 2016 – Hospitality Asia Platinum Awards ‘Best Executive Chef’
• 2005/2006 – ‘Best Asian Cuisine’ by Hospitality Asia Platinum Awards
• 2007 – Overall winners of the Meat & Livestock Australia (MLA) Black Box Challenge
• 2007 – Most Outstanding Hotel Team & Overall Champion by Culinaire Malaysia
• 2011 – ‘Best Steak House for Prime’ by The TimeOut Food Awards
• 2011/2012 – ‘Asia’s Finest Restaurants’ by Miele Guide

Alfie Elkins started his culinary career at a young age helping his mother with her vegetarian restaurant business. His passion led him to further his culinary education in the renowned Le Cordon Bleu culinary and hospitality school in Paris. Ever since then, he began his international journey specialising in Oriental-French cuisine in France, Taiwan and China. His multicultural background and rich professional experience in culinary arts have given him the niche to perform on a larger stage, from the hospitality industry to teaching. 2 years ago, he started a reality show featuring him and his celebrity guests traveling with a smart featured kitchen to discover the hidden food gem. Communication expressed through food and taste is key to his successful creations.

• 2005 – Hongkong Convention & Exhibition Center (Cold Dish) – Bronze (Individual)
• 1997 – Taiwan Chinese Cuisine Culinary Competition – Bronze (Group)
• 1997 – Taiwan “Jin Pu Ti” Vegetarian Culinary Competition (Hot Dish) – Gold (Individual)
• 1997 – Taiwan Kikkoman Soy Sauce Culinary Competition – Silver (Group)
• 2004 – Singapore Asia-Pacific Culinary Competition (Cold & Hot Dish) – Creative Award (Individual)
• 1997 – Taiwan Farm Animals Pork Creative Culinary Competition – Gold (Group)
• 2005 – Bocuse d’or Concours Mondial de la CuisineWorld Cuisine Contest – Winning (Group)
• 2006 – Taiwan Kikkoman Soy Sauce Culinary Competition – Gold (Group)
• 2004 – Taiwan Masterchef Competition (Cold Dish) – Silver (Individual)
• 2004 – Taiwan Chinese Cuisine World Culinary Invitational Competition – Winning (Group)
• 2005 – IKA Olympic International Culinary Competition – Best Cuisine Newcomer Award
• 2007 – Taiwan Oriental Western Cuisine Culinary Competition – Silver (Individual – Western), Winning (Group – Oriental)
• 2007 – New York New Chinese Masterchef Competition / Asia Pacific – Best Cuisine Newcomer Award
• 2010 – Taiwan Chinese Cuisine Culinary Competition – Silver (Group), Creative Cold & Hot Dish – Creative Award (Individual)
• 2011 – New Zealand World Culinary Invitational Competition – Silver (Group)
• 2012 – Malaysia Asia-Pacific Culinary Competition (Cold & Hot Dish) – Creative Award (Individual)

Chef David, Canadian nationality, specialises in French-Canadian cuisine. He was trained in culinary arts and wine appreciation. In 2016, he was the only Chinese head chef in the private chef team for President Hollande at the G20 Summit held in Hangzhou. Since then, he is well-known as The Chef of President. Amongst the honorable guests he has served include Prince William and Princess Kate Middleton, former French president François Hollande as well as former President of the People’s Republic of China, President Jiang Zemin. He was an actor, a pilot and now a masterchef.

• 2006 – President’s Honour Roll at The Art Institute of Vancouver
• Canada Royal Chef Association in French Cuisine National Competition – Gold
• 2009 – Lyon (France) International French Cuisine Competition – Silver

The world of food has changed in the last 10 years. A new approach has emerged and today Puan Sri Nisa Bakri introducing herself not as a chef but someone who love to cook. She believe in these 2 basic principles to cooking: Excellence, Openness and Integrity. Equipped with those principles, she believe anyone will fall in love with cooking. Produce the finest quality and realize the full potential of the food you choose to prepare. This is how Puan Sri Nisa Bakri feel : “The aroma of spices induces romance and my ingredients begins to infuse together making the food I prepared smoking with love.” Cooking methods and traditions allows us to explore many recipes but most of all without the element of love. Cooking become a chore and the food will never be as tasty as one expects it to be. The paramount of cooking surround in the sincerity and integrity in everything we do. Through food we bond relationships, we fall in love, we reconcile broken relationships, we share heartaches as well as laughter. It’s an amazing way to reach anyone’s heart just by cooking one dish for someone we love and care. With kindness comes courage and cooking with love is the way to another’s heart.

• 2015 – One Of The 60th Inspiring Personality Entrepreneur by NOWA MAGAZINE
• 2017 – Outstanding Entrepreneur Personality Category F & B by Niaga Times
• 2018 – Top Outstanding World Gourmet Ambassador by Top World Gourmet Award Association
• 2019 – Culinary Advisor for Top World Gourmet Award Association
• 2019 – Top Outstanding Asean Women Entrepreneur Award by AWEN ( Asean Women Entrepreneur Network) at BANGKOK

Chef Kenny is the Chef de Cuisine of Big Onion. As a kid, he had always prepared his own meals as his mother trained him to become independent. Bringing his kitchen knowledge to KDU Penang, he enhanced his cooking skills and was soon offered a position at a bar & bistro. That’s when everything begun. To date, Chef Kenny has been in the industry for 11 years, having worked in hotels, bistros, food factories and cruise ships. He is an expert in modern cuisine, intertwining different food cultures to create innovative dishes that will blow his customers’ taste buds away. Ultimately, Chef Kenny envisions to create his own culinary identity – a signature style unrecognised in any food culture that is neither Western nor Oriental, but will always be known to his customers.

One of Asia’s most celebrated culinary icons, Chef Wan spends most of his time in different regions, including US, Europe, Middle East, to explore different food and culture. Known for his gregarious nature and immaculate culinary skills, he has won over connoisseurs and fans across the world, so it is not exaggerating at all to say that he is the most famous chef in the country. He honed his cooking skills at the prestigious California Culinary Academy and has received numerous awards over the years, including the most recent Food Ambassador Award & The Master Chef of The Year at the World Top Gourmet Awards. De.Wan 1958 by Chef Wan himself, the highly experienced team at De.Wan 1958 by Chef Wan is committed to bring a brand new experience to the local dining and event scene – from customised menu development to 360-degree visual and audio system – we are all about offering the perfect venue for any celebration or occasion.

• 2007 – ‘Lifetime Jury Award’ at the Le Mazille Prix, World Gourmand food & Media Awards in Beijing
• 2009 – AMP Award from King of Majapahit, Keraton Palace, Suraharta Hadiningrat, Jawa, Indonesia
• 2009 – ‘The Best Celebrity Chef in the world Award’ in World Gourmand Cookbook & Media Awards in Paris
• 2010 – ‘Friends of Thailand Award’ from the Royal Kingdom of Thailand
• 2010 – Appointed as Food Ambassador of Malaysia by the Minister of Tourism of Malaysia
• 2012 – The Life Time Achievement, South East Asia Cuisine under the Hospitality & Dining Awards
• Prominent Modern Malay Chef Award by UiTM, Pulau Pinang
• Honourary Fellowship Award from Thames Valley University of London School of Hospitality
• One of eight most outstanding Malaysians of the year in celebration of Malaysia’s 50^th Independent Day by NTV7
• 2019 – Awarded the Darjah Sultan Ahmad Shah Pahang (DSAP) by state ruler Sultan Abdullah Sultan Ahmad Shah

Tiger used to be a chef for Western cuisine and he started his first job in a very famous French restaurant. From then on, Tiger was offered opportunities to work for a series of high-end cocktail parties held by luxury brands. With his abundant experiences in the catering industry, Tiger established his catering management company, Hong Chef, and has been successfully operating and developing for over 10 years. Under the leadership of Tiger, his company adheres to the concept of “Happy Chef, Tasty Food; Be in happy mood, with selected fresh ingredients, make the delicate and delicious cuisine.” Hong Chef catering devotes itself to offer high quality catering services for various major enterprises, luxury brands, international competitions and significant events from different fields throughout China.

At 28, Chef Sricharan Venkatesh is the youngest member of Nadodi’s founding team. He is responsible for Nadodi’s approach to breaking culinary boundaries with inventive techniques that add a sense of playfulness to traditional South Indian cuisine. His culinary philosophy showcases a daring display of flavours, ingredients and spices not commonly used together. The result: Punchy, one-of-a kind dishes that not only resonate with the global diner, but also pay homage to his South Indian heritage. Driven by a desire to elevate the flavours of South Indian cuisine in Malaysia and Singapore, Chef Sricharan finds himself returning to his roots to rediscover lost recipes. He turns to the dishes he grew up eating for inspiration to create a cuisine with authentic flavours representative of his country – and along the way, change perceptions of South Indian cuisine.

Elegant, glamorous, alluring, charismatic, these are the qualities that Chef Rafi persists in his pilgrimage of culinary arts. Beginning his journey from Kelantan, Chef Rafi had gone through strict and professional trainings at IKBN Kelantan with great passion in his heart to bring-forth innovative and dynamic energy in food presentations for his customers. Wielding his proficient cooking talent and remarkable 6 years of experience, Chef Rafi made his way to Kuala Lumpur to continuously learn and enhance his craft while he serves at Big Onion as a Chef de Partie. He is renowned for his ‘wild’ style of food presentation and has an exceptional skillset in creating delicious Western delicacies and pastries. Food presentation, colours, appearance and combination are his voice to reach customers’ heart.

• July 2019 – Successful planning and execution as a Sr. Chef de Partie for a high-tea event of 5,000 guests

Chef Xuan was born in Penang, the city of gourmet. Since he was young, he had been helping his mother in making all kinds of homemade Chinese pastries. From there, a seed of passion has been planted in his heart and trained very hard in the Malaysian Institute of Baking, where he strived to become a full-fledged pastry chef. Chef Xuan is skilled in fusing local desserts with western baking techniques, ultimately creating well-woven cross-culture impacts for the customers both on visual and flavours. Having crafted thousands of pastries, Chef Xuan aims to become the most artistic food sculptor in the current industry, striving to create the most extraordinary pastry each time he mixes his batter while experimenting every possible combination of marvelous taste that exists in the world of pastry.

• July 2019 – Successful planning and execution for a high-tea event of 5,000 guests

Chef Javed commenced his culinary journey at the ripe old age of 19 years right from the bottom of the ladder, and in 17years, through sheer hard work and innovation, he has reached a level that few in his chosen field do. His learning started in India where he was recognized for his efforts with the Gold Award for the Nestle Young star of the year. Chef Javed then worked and trained with a variety of noted chefs worked his way through various fine Dine Restaurnat & Hotel ,Leela ,Fairmount Dubai singapore Rang Mahal and Michelin star Restaurant Song Of India before taking up his current role at Punjab grill.

His 15 years in Singapore have probably made him the premier exponent of creating unique Indian dishes for the Singaporean palate. He is credited with introducing a variety of firsts to the Singapore market – including Singapore’s first Indian style champagne brunch, the first Ayurveda based menu and a variety of other themed menus. He has a unique grasp on Indian as well as International cuisines and his special skills lie in making Indian dishes with unique ingredients. His creation of the unique Tandoori Foie-Gras made it to I S Magazine’s list of 50 things to eat before you die. His constant thirst for learning and perfecting has helped him and Punjab Grill win a variety of awards and accolades from a variety of sources like restaurant association of Singapore, Time Out, Wine&Dine Magazine, Wine and Cuisine Asia, Peak Magazine, Sphere Culinary Challenge to name just a few.

For Chef Javed “ Life is an ever changing journey of learning and creating “ and he has just started his journey.

• Asian Cuisine Chef of the Year from World Gourmet Summit
• Award of Excellence from Peak Magazine’s G Awards
• Hospitality Asia Platinum Awards for Restaurant of the Year
• Wine&Dine’s list of Top Restaurants in Singapore
• CNN Go ranking as one of the Top 5 Indian restaurants in Singapore
• Focus Singapore list of Top 10 restaurants in Singapore
• Singapore Tattler’s listing of the Best restaurants

Chef Zabidi Ibrahim, Hospitality Asia Platinum Award Best Asian Cuisine Chef is a talented Malay cuisine chef who has experience in Malay fine dining expands his portfolio by venturing into both formal and casual dining scenes, attracting food lovers who enjoy 5-star touches and delicious traditional Malay cuisine in Malaysia. In April 2019, he was appointed as Executive Chef in De.Wan 1958, or better known as Chef Wan Restaurant, by Datuk (Dr) Redzuawan Ismail – offering world class Malaysian cuisine. Chef Zabidi’s specialties lie in his ability to cook and teach in unison, giving chefs a better insight into better cooking processes and presentation. He believes in keeping his knives sharp and his skills even sharper as well as being up to date with different trends in the industry. “At the end of the day, it all boils down to one thing for me. Customer satisfaction, there is no greater feeling than having someone absolutely enjoying something I have created.”

• 2005-2006 – Officially crowned as the Excellence in Hospitality Personality Malay Cuisine Chef in Malaysia
• 2011 – The Best 1 Malaysian Chef Award by CAM
• 2010-2012 – Excellent HAPA Malaysia