Cooking for heritage,
diplomacy and soul.

A chef, I have come to believe, keeps something older than himself. I spent fourteen years and six rooms learning the craft: French technique in Paris, the warmth of the Lyon bouchon, the restraint of Japanese yōshoku, all of it remade in Malaysia as contemporary French cooking with Modernist techniques. That training now goes into the conservation and cultural diplomacy of Serumpun Sarawak, working with Borneo's thirty-four indigenous communities. The French Borneo cuisine platform is growing out of that work.

I hold two French knighthoods, and I take both as an obligation. If you have come here with something in mind (a collaboration, an event, a question about Borneo), every way to work together is set out here, and the door is at the foot of every page.