Retired Executive Chef
Penang
Penang was set up as a trading port in 1786. The Istand / Penang food reflects the intermingling of the many cultures that arrived at the port city bringing their own flavours and spices mixing with the mixing with the traditional Malay, Chinese and Indian dishes, as well as the fusion cuisines such as Baba Nyonya, or Peranakan.
Chef Bob who is born in Penang reflects the above and a product of his own culinary journey starting his earlier days as a Ship Crew on the MISC Transpacific ocean liners.
On his return to back to Penang, he worked in many Hotel and Resorts and has been a leading player in the local Culinary Scene and has represented Penang in many Food Promotions Overseas. He has been the Executive Chef in some of the leading hotels on the island including Penang Mutiara Hotel and the Iconic E&O Hotel.
Even in his retirement he is passionate in developing future culinary talent.