YAU KOK KHEONG

K. K. start off as an apprentice in the Holiday Inn Kuala Lumpur in the year 1981 and from here I work my way up from the rank and file position to the management level. In 1988, I spent a year of industrial training with the Restaurant Bahnhof Buffet, Zurich and two-year as a junior chef with Grand Hotel Stockholm, one of finest hotel in the Northern Europe.

Prior to the above appointments, I have worked with various hotels within the Klang valley namely, Holiday Villa and Concorde Hotel Kuala Lumpur in various capacities base in the many Food & Beverage outlets. Chef Yau had worked with Seri CEMPAKA Service Suites, Exhibition & Convention Center as an opening team member, Executive chef. Then he moved with Leisure Group of Hotel and resort in 1998 as an Executive Chef for the newly open Empress Hotel Sepang, an Airport Hotel. In 1999, he then was transferred to the Dynasty Hotel Kuala Lumpur assuming the same position as Executive Chef.

Currently he is employed as Executive Chef and Operation Manager at The Regency Hotel Kuala Lumpur, which is in the soft opening stage.

During he’s career, he won various gold melds in competition in Asia, and has been called many time to act as a judge in domestic and international competition.

Chef Yau was president of Cam for 5 year and during he’s tenure he took part in WACS forums and congresses. He’s the Vice Chairman of the Culinaire Malaysia 20003, 2005 and 2007 and 2009 organized by Malaysia Association of Hotel (MAH), and judges on the Platinum Awards organized by World Asia Awards