Catch celebrity and master chefs on the Main Stage
Datuk Dr Redzuawan bin Ismail (Chef Wan)
A man that needs littleto- no introduction, Chef Wan is Malaysia’s very own superstar chef. As much a performer as he is chef, his unique cooking demos are filled with comedy and anecdotes that see audiences erupt with laughter wherever he appears. Don’t miss Chef Wan as he lights up the stage with his trademark high-energy show and a traditional recipe!
Chef Nathalie Arbefeuille
This French chef has become one of KL’s most well-known culinary masters with a loyal clientele. Winner of numerous awards, including the MIGF Golden Cauldron for Best All-Around Restaurant, Nathalie is a self-taught chef with a keen eye for detail and a flair for marrying the finer points of French fare with nice Malaysian elements.
Chef Dato’ Fazley Yaakob
A multi-talented man, Dato’ Fazley Yaakob first rose to fame as a singer and then went into the culinary world after winning MasterChef Celebrity Malaysia 2012. A graduate of Le Cordon Bleu Paris, Dato’ Fazley has paid tribute to his alma mater at his restaurant SukaSucré Bistro, where he takes diners on a food journey from Rembau to Paris.
Chef Giuseppe Lioce
Chef Giuseppe was always destined to become a chef. His grandmother, whom he started helping in the kitchen when he was only five, has had a tremendous influence on him – a fact made clear when he talks passionately about the dishes on his menu at Nero Nero. Many of them are made using precious family recipes that are generations old.
Chef Tetsuya Yanagida
Take a deep dive into Japanese seafood with Chef Tetsuya, who has mastered the Ikejimi method, a humane way of slaughtering fish that ensures longer-lasting meat with enhanced umami flavours. Chef Tetsuya will be preparing two dishes – one is grilled barramundi served with balsamic teriyaki butter sauce, and the other, baramundi sashimi.
Chef Abdyyev Azamat
Gain valuable insight into hearty Kazakh cuisine with Chef Abdyyev Azamat, Chef de Cuisine at Tal Café & Restaurant in Almaty, Kazakhstan. From horse meat to dumplings and beyond, he’ll be showing visitors some of the traditional cooking methods of the world’s largest landlocked country, presented with modern twists.
Chef Tham Kit
If you thought tea is only suitable for drinking out of a cup, think again. At Purple Cane Tea House, tea leaves are used as a key ingredient in a wide variety of cooked dishes; be it rice, noodles, or as a base for a nutritious soup. Let Purple Cane Chef Tham Kit show you some of the creative ways you can use this delicate ingredient to enhance your dishes.
Chef Gary Chang
After working in some of the finest restaurants in Switzerland, London, Dubai and Macao, Chef Gary Chang recently returned home to Malaysia where he went on to open his first restaurant – Champignons. This cosy modern European dining spot in Ara Damansara has quickly made a name for itself for serving up unpretentious, inventive cuisine that has charming rustic touches.
Chef Johnson Wong
After graduating from high school, Johnson Wong was looking for something to do, and by chance he came across an advertisement for the prestigious Le Cordon Bleu Sydney. As fate would have it, he realised shortly after enrolling that this was his calling. Now, he creates forwardthinking Malaysian cuisine at his Penang restaurant, Gen.
Chef Sivaraja Suppaiya
There are few restaurants in KL that serve honest Sri Lankan fare, and fewer still at the level found at Aliyaa Island Restaurant & Bar. That is in no small part due to Chef Sivaraja who has been with the iconic outlet since its inception. He uses a custom-made curry powder comprising a rainbow of spices from his home, lending dishes like his Sri Lankan crab a morerish flavour.
Chef Sapna Anand
Sapna Anand’s first cookbook deals with those precious ingredients so indispensable to Indian cuisine – spices. She uses them in a myriad of ways – marrying traditional recipes with French techniques. Her food is colourful, fresh, spicy, innovative and bursting with flavour. If there’s anyone that can teach you all about this, it’s her.