ABOUT CHEF PELE KUAH

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Malaysian Chef Pele Kuah insatiable passion for food started at an early age, while helping his mother to do mise en place in the kitchen, his mother who is in charge of preparing meal for “Fujitsu” company ‘s Japanese managers . After graduating from an international culinary school, he did his apprenticeship with the  JW Marriott Hotel Kuala Lumpur before further honing his skills in Renaissance Hotel for another few years.

In 2005, he joined the kitchen team of Mandarin Grill (formerly known as Pacifica) an award-winning fine dining restaurant in Hotel Mandarin Oriental. During his stint with Mandarin Oriental, he had won numerous cooking competition and was voted top 5 fine dining restaurant in the whole Malaysia by Tatlers Guide.

He then moves on to Brussels beer café as an Executive Chef, after helping Brussels group to set up numerous outlets in Klang valley. He then serves as a Group Executive Chef in an ISO certified production kitchen in Only World Group which supplies to all the 27 outlets in Genting Highland, after helping to implement and getting the kitchen to actually certified by ISO22000.  He then Move on to become  Group Executive Chef in Movida Group which expanding rapidly throughout Malaysia, in just 2 years of his tenure in Movida he has help them to open 5 outlets before he move on to  join Equatorial Hotel Melaka as an Executive Chef,  a 5 star hotel and also one of the busiest hotel in Melaka  with 500 rooms and ballroom capacity of 1500 seating ,  He also work For Les Amis Group Singapore as an  Executive Chef opening team for a casual dining Restaurant  BLVD HOUSE in Kuala Lumpur City , Before  joining  back The Brew House Group  as Group Executive Chef in Nov 2016 until present.

With over 20 years of outstanding kitchen experience from 5-star Banqueting, fine dining, casual dining, stand-alone restaurant, to production kitchen, he understands the importance of team building, leadership, quality control and hygiene standards. On his style of cooking, he has always emphasized on using the highest quality and freshest ingredients he can find throughout the country, aiming to deliver good honest food with a modern twist, Chef Pele uses modern technique and the best ingredients from Malaysia and around the world. He believes there is 3 key factors into making good food, that is “taste”, “presentation” and “freshness of the ingredients”. Type of cuisine:  Contemporary Western with the influence of Japanese and Asian ingredients.

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