Chef Bob Lee

Chef Bob is a native of Penang who embodies the island’s multicultural culinary heritage. He began his career as crew aboard MISC Transpacific ocean liners before returning to Penang to establish himself as a leading player in the local culinary scene.

His professional journey included positions at prominent establishments such as the Penang Mutiara Hotel and the E&O Hotel, where he served as Executive Chef, and he represented Penang at international food promotion events around the world.

Despite retiring from active hotel management, he remains committed to mentoring emerging culinary professionals and advancing the next generation of talent in the hospitality industry.

Chef Zack Zaihari Zainol

Chef Zaihari Zainol, known professionally as Chef Zack, brings over 35 years of culinary experience to his role as Executive Chef at The Westin Langkawi. Throughout his career he has worked with prestigious international hospitality brands including The Four Seasons, The Ritz-Carlton, The Nikko, and IHG properties.

His expertise extends beyond hotel operations to international culinary promotion, having participated in events promoting Malaysian cuisine in countries such as Russia, Syria, Saudi Arabia, China, and various cities in India.

His achievements include recognition from the Confrérie de la Chaîne des Rôtisseurs Bailliage de Malaisie (1991 Best Commis Chef Rôtisseur), finalist status in Inter Chef 92, and a gold medal at The Emirates Salon Culinaire in 1993. In his current phase, Chef Zack prioritises mentorship, remaining passionate about developing local talent to step up and take on bigger roles in the culinary field.

Alan Wong Yew Loon

Alan Wong is a Malaysian culinary leader with over two decades of progressive kitchen leadership across some of the world’s most prestigious hotel brands. Currently serving as Culinary Director his career trajectory across Shangri-La, Marriott International, W Hotels, Waldorf Astoria, and Hilton Worldwide reflects both the depth of his craft and his ability to operate at the highest levels of international luxury hospitality.

Alan began his culinary journey in Singapore in 2001, where he rose from service staff to Sous Chef a progression that speaks to his foundational discipline and passion for the kitchen. He subsequently took on corporate management trainee responsibilities across Shangri-La properties in Singapore, Penang, China, and the Philippines, before stepping into Executive Chef and Director of Culinary roles in Malaysia, Beijing, Guangzhou, and Shanghai. His experience encompasses pre-opening kitchens, fine dining operations, Chinese and Japanese restaurant concepts, large-scale banquet operations, and F&B revenue strategy.

As an Industry Advisor with Asianhotelier.Org, Alan brings the perspective of a Malaysian culinary professional who has built an outstanding international career, demonstrating that world-class culinary excellence knows no borders. His insights into kitchen leadership, food and beverage innovation, and operational standards make him a compelling voice for hospitality professionals aspiring to grow their careers across the region and beyond.

Hasrul Hamid

Hasrul Hamid is a hospitality professional turned Learning & Development and Talent Specialist, whose career journey is a remarkable example of cross-functional growth within the industry. Beginning as a Commis Chef in 1997 and progressing through culinary roles before transitioning into hygiene, stewarding, and ultimately people development, Hasrul has arrived at his current calling as a Director of Learning & Development. This ground-up progression across the kitchen, operations, and training functions gives him an unusually complete understanding of what it takes to develop talent in a real hospitality environment.

His expertise spans learning culture development, brand service programme facilitation, talent acquisition, mentoring, and coaching — complemented by a strong grounding in food safety and hygiene governance built through years as Hygiene Coordinator and Stewarding & Hygiene Manager. These experiences reflect both his commitment to professional standards and his breadth across operational and people disciplines.

As an Industry Advisor with Asianhotelier.Org, Hasrul brings a deeply practical perspective on talent development, learning design, and the cultivation of future hospitality leaders — shaped by a career that began in the kitchen and evolved through every layer of hotel operations.