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This is a small selection of some of the top chefs we work with, please contact us for full details and list of available chefs. 

Darren Chin

DC Restaurant

Having cooked professionally for 14 years and trained in France for 2 years, I hold strongly to certain principles, which form the fundamentals of my cuisine and art. Even though he has been classically trained in French kitchens, he is a strong believer in “la Jejune Cuisine”(young cuisine).

Kazi Hassan

Hilton Kuala Lumpur

Chef Kazi is a modern Australian chef who combines his penchant for exotic spices and aromatic flavors with the freshest meats, vegetables and ingredients. Chef Kazi has 18 excellent years of international culinary experiences from Australia, Middle East and Asia.

Chef Nathalie

nathalie gourmet studio

The story began 15 years ago in Bangkok, where Chef Nathalie had been organising fine dining events and cocktails parties for renowned guests and diplomats, as well as conducting cooking classes for non-professional food lovers. She has her own restaurant at Solaris Dutamas, specializing in French and Fusion cuisine. 

Pedro Samper

St. Regis Kuala Lumpur

Mastering his skills in some of the best restaurants in Spain, such as Martin Berasategui (three Michelin stars), Quique Dacosta (three Michelin stars) and Kokotxa (one Michelin star), Chef Pedro was previously the executive chef at Paradores de Turismo Hotels and Resorts in Valencia, where he demonstrated a wide range of versatile cooking methods in various types of cuisine.

Nikolaj Lentz

Canvass Resturant

Danish Chef, Nikolaj Lenz’s gastronomy spectacular with the aim of introducing Sustainable Hedonism brought to you by CANVASSKL. Chef Nikolaj is taking us into his sword of Nordic-inspired Bistronomy. Spend just 5 minutes with him and you will be enthralled in his philosophy of hedonistic sustainability within the industry. A philosophy showcased effortlessly in his food. 

Emmanuel Stroobant

Saint Pierre Kuala Lumpur

Emmanuel Stroobant started his career at a tender age of 16, cleaning dishes in a Michelin star restaurant. A decade later in 1999, he settled down in Singapore with his wife and founded Saint Pierre in December 2000. Please note: for outside events, Emmanuel’s trusted head chef will represent him. If clients with to request Emmanuel presence, surcharges apply.

Chef Chai

copper kuala lumpur

In the 12 or so years since graduating from DCT International Hotel & Business Management School in Switzerland, he has racked up an illustrious resumé cutting his trade in the kitchens of 2 and 3 Michelin star restaurants in Spain and the Netherlands, with stints in Shanghai and Singapore. Today he owns and runs top restaurant ‘Copper/ in Kuala Lumpur.

Takashi Kimura

Clinatro resturant

Chef Takashi ventured into the culinary scene with a passion for cooking. Along the way, his career included training at Michelin starred restaurants in France and eventually took him to the Japanese Embassy in West Africa, where he applied his French cooking skills with Japanese influence into his specialty menus. Before taking up his post at Cilantro Restaurant & Wine Bar, Chef Takashi was Chef de cuisine at the Japanese Embassy in Malaysia.

Chef Matt Lukman

four seasons hotel

Savour a story of Malaysia, crafted with home-grown produce and beguiling flavours. With a signature seven-course menu that finds its inspiration in the land’s native bounty, Chef de Cuisine Muhd Mujtahid A. Lukman (Chef Matt) takes diners on a culinary adventure that surprises and delights the palate. “Many of the ingredients will be familiar to our Malaysian guests, but they’ll be cooked and presented in a way that’s never been seen before. 

Masashi Horiuchi

entire french dining

Fresh out of culinary school at 20 years old, Chef Masashi joined a bistro in Switzerland, where he began his eager and conscientious learning from the industry experts he met since. Having spent now over twenty years in Europe, he has worked alongside esteemed chefs such as Philippe Groult, Adolf Blokbergen, Gerard Rabaey, George Blanc and Antoine Westermann. Before coming back to Asia, he held the knife for five years as Sous Chef at two Michelin-starred L’Atelier de Joël Robuchon in London.

Contact Us


Our capable project managers serve as your point of direct contact throughout every stage of the events planning process. We have trained personnel who will oversee the entire logistical management with you.


+6011 1852 1386

Or fill out the contact form and we will get back to you shortly and setup a casual meeting at your convenience to discuss your upcoming project.


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