ABOUT CHEF AUDEE CHEAH

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An International award-winning Chef, who is the currently the President of Penang Chefs Association comes with over 30 years of culinary experiences working in various star rated hotels and restaurants. Acquired strong basic western culinary technique along the way and incorporating the Asian inherits that were in-born.

 

With this forte, Chef Audee was able to specialize in various culinary cuisines namely European, Chinese, Malay, Nyonya, Thai, and other Asian delicacies. Bearing testimonial to Chef Audee’s illustrious career is the string of awards under his belt.

Chef Audee was recently conferred the Pingat Kelakuan Terpuji (PKT) in conjunction with the 79th Birthday of Penang State Governor, TYT Yang di Pertua Negeri Pulau Pinang, Tun Dato’ Seri Utama (DR.) Haji Abdul Rahman Bin Haji Abbas 2017 and also the Pingat Jasa Kebaktian (PJK) during H.E. 72nd Birthday in 2010.

 

Among his recent achievements, Chef Audee was named Chef of the Year 2004 by the Chefs Association of Malaysia, Penang Chapter & Chef of the Year 2015 by Penang Chefs Association. Chef Audee has also led a team to win the overall Champion in the 3rd Thailand Culinary World Challenge 2015 and second runner-up during the Taiwan TCAC Culinary Challenge 2016.

 

Chef Audee also sits on the board of Hospitality Advisor for School of Hospitality, Tourism & Culinary Arts, KDU College, Penang Campus School of Hospitality Management, DISTED Collage, Penang CAC Academy of Chefs, Penang.

 

Chef Audee, who lists Charlie Trotter, Thomas Keller and Adrian Ferrera amongst his kitchen gods, has been instrumental in promoting fellowship between its members. A World Association of Chefs Society certified judge B, he is particularly keen to introduce new opportunities for the junior chefs to take part in, and works closely with the Government, NGOs and Culinary Institutions to further promote its catering and restaurant industry

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ABOUT CHEF'S RECIPE:

GRILLED LAMB RACK WITH KAPITAN SAUCE AND BASMATI RICE

Pending video

INGREDIENTS:

METHOD:

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ABOUT
CHEF

Marinated Lamb Chop with Garlic Balsamic, Truffle Mashed Potato, Shallot Confit.JPG

ABOUT
CHEF

Marinated Lamb Chop with Garlic Balsamic, Truffle Mashed Potato, Shallot Confit.JPG

ABOUT
CHEF