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Lee Chan Wai
SPRING ONION F&B SERVICES SDN BHD.
SPRING ONION FOOD PRODUCTION & SERVICES
He has been served the Chefs Association of Malaysia, Penang Chapter, as a board member since year 1999. From a General committee & now as a Director of Marketing, also affiliated with Penang Chinese Chefs Association (General Committee) & Ku Su Association Penang as a (Sub Committee),
And he comes from a family that fostered him passion for eating and cooking. It’s an understatement to say that Chef Wai has a passion for food & cooking. He Holding a Post Graduate Diploma in Business Administration (UK).
Before his developing culinary expertise, he served as a kitchen helper in several of Chinese, Nyonya, Malay, Indian restaurants & Club since 1985 in Penang & began his pro culinary journey attended the Culinary College in Kuala Lumpur & began his apprenticeship with the prestigious Shangri-La Kuala Lumpur as a steward & obtained A Diploma in institute of Professional Chef & Hotel Practice in 1991
Chef Wai now is the chef and owner cum food service consultant of the successful local industries & institution food service catering group, as know as SPRING ONION F&B SERVICES SDN BHD, that its managing 4 factories cafeteria (serving 4000 meals daily), 5 food court outlets located in ~ Jusco, Giant, Sunshine, & Tesco hypermarket, Serving Fusion Western Food, Home Made Yong Tau Foo & Mixed Rice, as well as a restaurant cum catering mass production kitchen in PISA with overall of 45 catering crews & management staffs. Chef Wai also served as a consulting chef for few factories cafeteria & restaurant in PENANG, KL, and SEREMBAN & KLANG.
He has worked in many renowned establishment including 5-, Star hotel & resort both in the local & international scene. And did numerals of promotions in various hotels locally as well as oversea in Langkawi, KL, Seremban, Port Dickson Bangkok, Singapore, China, Indonesia, as well as East Malaysia.
Chef Wai also one of the regular in the International & Local culinary competitions, a Award-Winning Chef…. he had compete in Hong Kong, Bangkok, Singapore, Taiwan, China…Chongqing, Xian, Shenyang, Hangzhou, & Guangzhou and he was awarded as one of the International Master Chef By (CHA China Hotel Association & IHA International Hotel association) & Awarded Chef Of The Year in 2004 by CAM, Penang Chapter. He is also a (WACS) World Association of Chefs ~ Asia Pacific Approved Culinary Judge.
Chef Wai specializing in New Malaysia & Western Fusing & his very own creation of New Malaysian & New Mediterranean Cuisine & very Pro in Industries & Institution staffs cafeteria management He has also beliefs in authenticity of the all PENANG classical Hawker cuisines with the very original VS the new improved taste. He had now planning & developing a special culinary training project for the state’s & a semi government organization. Chef Wai says he also “like to keep trying all the new style & creative way of cooking” he also says as what most of the chefs says, “Because that’s where all the taste and pleasure lie”.
Chef Wai believes & says “once a chef, will always a chef never stop cooking right till the end “…. .
Date Written :
5/18/2009 2:45:11 AM
Category:
Local Chefs