Classical Training — France & Japan

Trained in Michelin three-star kitchens in France and Japan. Acquired classical French brigade discipline, Japanese precision, and the foundations of haute cuisine. This period was, in his own words, necessary: “one cannot edit what one has not first written in full.”

Brasserie Enfin — First Restaurant

Opened Brasserie Enfin, his inaugural restaurant concept, in Kuala Lumpur. Received Tatler Malaysia 4.5/5 stars, Best Restaurant Guide. Simultaneously launched BadBoyCooks Diner at Oasis Ara Damansara and Setiawalk, Puchong.

Kechara Soup Kitchen — Volunteer

Began five years of voluntary service with Kechara Soup Kitchen, distributing food directly to the urban poor on the streets of Kuala Lumpur during night rounds. This work was not publicised during the period.

Krug Ambassade — Inducted 12 June 2014

Malaysia’s first and only chef inducted into Maison Krug’s global Ambassade network. One of the most exclusive chef networks in the world, selected by the house for alignment with Krug’s philosophy of individuality and precision.

Hennessy — Culinary Ambassador

Appointed Culinary Ambassador for Hennessy X.O. Co-created the Appreciation Grows gala dinner at Carcosa Seri Negara with one-star Chef Accursio Craparo. Began a partnership that would span every edition of the Hennessy X.O Gastronomy Series — the only Chef Ambassador to do so.

Enfin by James Won — Flagship Opens

Opened Enfin by James Won at Menara Hap Seng 1, Kuala Lumpur. Time Out Kuala Lumpur Best New Opening 2016. Tatler Malaysia 4.5/5 stars. Established Asia’s only Krug Chef’s Table. Home to Malaysia’s only Hennessy Salon.

Krug Single Ingredient — Egg, Hong Kong

First contribution to the Krug Single Ingredient programme. Publication: Poached, Scrambled or Fried?

Krug Single Ingredient — Mushroom, Tokyo

Contributed to the Mushroom edition alongside 18 Ambassade chefs across three continents. Publication: From Forest to Fork.

Esquire Talks — Hugo Boss × Esquire Malaysia

Keynote: “Own Your Journey” — on perseverance, authenticity, and building a luxury brand through conviction.

Tapestry Malaysia

Malaysia’s first 360° motion-sensitive projection dining experience. Presenting partner: Hennessy. A landmark in immersive dining in Southeast Asia.

World Gourmet Summit — Singapore

Curated the Friends of WGS exclusive private dinner for international VIP guests. Live cooking demonstrations and farm-to-table philosophy.

Goût de France / Good France

Enfin by James Won participated in the French Republic’s global Good France programme. Collaborated in organising Goût de France activities across Kuala Lumpur in 2018 and 2019.

Chevalier de l’Ordre des Coteaux de Champagne

Inducted by the Champagne region of France. The first Malaysian chef to hold this honour, recognising exceptional contributions to the Champagne industry and region.

Krug Single Ingredient — Pepper, Oaxaca

Contributed to the Pepper edition.

Enfin X — Luxury Delivery

Launched Enfin X, a pandemic-era luxury delivery concept. Featured in Robb Report Malaysia.

Bouchon Enfin — French Bistro, Pavilion KL

Opened Bouchon Enfin at Pavilion Kuala Lumpur. During Malaysia’s Movement Control Order, directed the kitchen to distribute free daily meals to B40 communities — without announcement.

Taylor’s University — Adjunct Lecturer

Joined Taylor’s University Culinary Institute as Adjunct Lecturer. Teaching culinary arts, restaurant entrepreneurship, sustainability, cultural storytelling in cuisine, and indigenous ingredient integration.

Krug Single Ingredient — Onion, India

Contributed to the Onion edition (no programme 2020 due to COVID-19).

Shin’Labo by James Won — February 2022

Opened Shin’Labo by James Won at LaLaport BBCC, Kuala Lumpur — a 2,700 sq ft reservation-only dining laboratory. Fused Japanese Yōshoku cuisine, classical French technique, and Malaysian indigenous ingredients. Established Asia’s only Krug Chef’s Table at Shin’Labo.

Krug Single Ingredient — Rice, Malaysia

Contributed to the Rice edition: 75 cultural interpretations. Publication: Rice Here, Right Now.

Mortlach — Brand Collaborator

Began brand collaboration with Mortlach (Diageo). Signature programme: 35-day Mortlach whisky-aged USDA prime steak.

MeatMore — Opens October 2023

Launched MeatMore at Fahrenheit88, Kuala Lumpur — the city’s first dedicated meat specialist restaurant. Opened by HRH Sultanah Kalsom. Launched Malaysia’s first Mortlach Room.

HAPA Triple Award — Shin’Labo

Shin’Labo by James Won became the first restaurant in Hospitality Asia Platinum Awards history to win three awards in a single ceremony: Best Restaurant of the Year, Best Service Excellence, and Culinary Achievement Award.

Krug Single Ingredient — Lemon, Capri

Contributed to the Lemon edition. Publication: The Zest Is Yet To Come.

Melium Charity Gala — Committee Member

Served on committee for the 2023 Melium Charity Gala. The event raised RM5 million for 13 charities and NGOs across Malaysia.

Chevalier de l’Ordre du Mérite Agricole — Republic of France

Conferred by the Republic of France for outstanding services to French agricultural and gastronomic excellence in Malaysia. One of France’s oldest and most distinguished civilian honours, ranked just below the Légion d’Honneur. The sole Malaysian recipient in 2024, from 21 international recipients globally. Announced by H.E. Axel Cruau, French Ambassador to Malaysia. The first Malaysian chef to hold both French honours simultaneously.

Gaggenau — First Malaysian Culinary Spokesperson

Appointed Gaggenau’s first Malaysian Culinary Spokesperson at the Inspirational Haus showcase, Kuala Lumpur, October 2024 — the first Malaysian and first Southeast Asian chef in the global Gaggenau partnership. Gaggenau’s Black Jacket Society includes Daniel Humm, Eric Ripert, Daniel Boulud, and Jean-Georges Vongerichten.

Serumpun Sarawak — Field Research Begins

Field research with indigenous communities across Sarawak initiated, in partnership with CHASS, Sarawak Tourism Board, Biodiversity Centre of Sarawak, and Borneo Cultural Museum.

Serumpun In Motion Mentee Programme — Established

Indigenous chef mentorship programme created and launched.

Serumpun Sarawak — Official Launch, Kuala Lumpur (July 2025)

Official government launch of Serumpun Sarawak under the patronage of Minister YB Dato Sri Abdul Karim Rahman Hamzah, Ministry of Tourism, Creative Industry and Performing Arts, Sarawak.

UNESCO Creative City of Gastronomy — Kuching Endorsement

Formal endorsement by UNESCO Creative City of Gastronomy — Kuching for sustained work in conservation of Sarawak’s indigenous gastronomy, food culture, and edible medicinal flora.

Expo 2025 Osaka — August 2025

Co-curated Borneo French Cuisine as Malaysia’s principal cultural gastronomy contribution at Expo 2025, Osaka, Japan. Scientific narrative delivered by Professor Gerard Bodeker (Oxford, Columbia University).

Serumpun Mulu Edition — October 2025

Serumpun Sarawak activation at Mulu, Sarawak.

Mepra S.p.A. — Inaugural Malaysian & Southeast Asian Ambassador

Appointed inaugural Ambassador for Mepra in Malaysia and Southeast Asia. Mepra: Italian luxury flatware house, founded 1947, Lumezzane, Brescia. STILE collection co-designed with Pininfarina; Red Dot Design Award winner.

Serumpun Sarawak Grand Finale — 1 April 2026, Kuching

Grand Finale of the Serumpun Sarawak movement presented at Sarawak Cultural Village, Kuching. Following the event, Sarawak Cultural Village — Malaysia’s most important living museum — permanently adopted the Serumpun Platform as its culinary identity and main attraction.