Victor Chow
Chef Vic is a Western cuisine trained professional chef of more than 35 years. He has travelled and worked in many parts of the world for many years.
Back in Malaysia after years overseas
He had just returned to Malaysia from Australia right before the start of the first lockdown of the COVID-19 pandemic in Malaysia in March 2020. Before his return, he had been in Australia for 3 years on a sponsorship employment by a luxurious 5-star spa and resort hotel owned by the Harvey Norman Group in the exclusive surf city of Byron Bay, NSW, which is also on the main organic farming area of Australia!
Apart from Australia, Chef Vic has also worked in many exclusive Food and Beverage establishments in KL (Malaysia), Vancouver/Alaska (Canada & US), Singapore, Chongqing/Hubei (China) and Chonburi/Bangsaen (Thailand).
He has also owned and operated a catering company in Malaysia for many years, specializing and pioneering in the Personal Chef Services segment in KL in early 2000, catering Fine dining restaurant-quality dishes to private homes and the affluent neighborhoods of Bangsar, Damansara Heights and PJ to name a few.
Having graduated from a prestigious culinary school many years ago, this young chef went on a journey with a different mindset. While other chefs may be fixed on a specific career journey like working in Michelin starred restaurants or doing pastry all their culinary life, Chef Vic’s principle in his culinary career is to explore as many kitchen environments as he can to learn and discover the various set up and systems unique to each establishment.
Having learnt the different set up and systems in different establishments enabled him to be versatile and creative in his menus and approach to his very diversified groups of discerning customers and diners.
His culinary exploration has brought him to learn and tackle the kitchen environments of the biggest kitchens (or galleys) in the biggest cruise ships, serving multiple meals per day to 3,000 – 5,000 passengers; to owning a catering business serving 2-500 pax; to working in fine dining restaurants in 5 starred hotels; to running a hawker stall solo in the suburbs of KL selling creative but very affordable western cuisine, Malaysian style.
He is always eager to experience and experiment in the ever-changing landscape of people’s diverse tastebuds to suit a specific environment but remains steadfast in acquiring the best quality and freshness of the food products to prep and serve.
Chef Vic’s cuisine is constantly evolving and revolutionizing the food industry by trying out new and exciting food concepts for diners to explore and enjoy.
Chef Vic hopes to revolutionize the local Chinese street food industry by thinking out of the box to re-create traditional comfort foods with modern twists and flavors. He has always been an inquisitive person and wants to know what people like to eat and adapt to their tastes and eating habits.
