Michelle Lee Gee Wey

_{Programme Director, Diploma in Hotel Management}

Michelle Lee specialises in hospitality and beverage education, drawing on over 20 years of industry and teaching experience, with a Master of Tourism, Hospitality and Food Studies. A hospitality professional, she leads industry-focused training.

Chef Sharizan Azali Zamzuri

_{Programme Director, Bachelor of Culinary Management (Honours)}

Chef Sharizan is an educator and culinary professional with extensive experience in higher education and hospitality. His expertise spans advanced culinary education, molecular gastronomy and culinary operations, and he leads programme development and industry partnerships.

Chef Shahril Nizam Shamsudin

_{Programme Director, Bachelor of Patisserie Arts (Honours)}

Chef Shahril has over 20 years of academic experience in gastronomy, culinary and pastry arts education. Specialising in pastry artistry, sugarcraft and cake decorating, he leads programme development, curriculum enhancement and academic quality assurance.

Dr Wendy Lim Pek Kui

_{Programme Director, Bachelor of Science (Honours) in Culinology}

Dr Wendy is a food scientist specialising in food safety, quality management and food product development, bridging food science, culinary arts and industry practice. She served as an office bearer of the Malaysian Institute of Food Technology from 2022 to 2026.

Associate Professor Dr Elise Line Mognard

_{Programme Director, Master of Food Studies and Gastronomy, Master of Food Studies and PhD in Food Studies}

Dr Elise is a socio-anthropologist studying how modernisation reshapes food cultures and health in Southeast Asia. She leads Food, Cultures and Health at the Centre for Asian Modernisation and holds a PhD in Sociology from Toulouse.

Dr Leong Choon Heng

_{Sustainable Development and ESG Practitioner, Sihat Tani}

Dr Leong Choon Heng works on sustainable development, ESG and organic farming, drawing on extensive experience in education and advisory work. With a PhD in Sociology from Harvard University, he also operates Sihat Tani organic farm.

Melissa Ong

_{Group Chief Officer, Impact Circle and Managing Partner, First Frontier Ventures}

Melissa Ong works on AgriFoodTech, investment and food entrepreneurship, drawing on over 25 years of regional experience. With an MBA, she builds partnerships and supports ventures advancing sustainable food systems and food security.

Mr Joe Ling

_{Group Executive Director, Linaco Group of Companies}

Joe Ling works on food processing, FMCG and business growth, drawing on extensive leadership experience. As Group Executive Director of Linaco Group, he leads international expansion, people development and consumer food business.

Mok Yuan Jun

_{Food Service Category Manager, Shell Malaysia}

Yuan Jun Mok works across food product development, culinary innovation and food service, drawing on over a decade of industry experience. A First Class Culinology graduate, he currently leads food offerings at Shell Malaysia.

Marcus Khoo

_{Founder and Chief Executive Officer, Pure Mylk Sdn. Bhd.}

Marcus Khoo works on food innovation, commercialisation and manufacturing strategy, drawing on over a decade of industry experience. He leads food manufacturing ventures and advises businesses on product development and market expansion.

Abdul Hadi bin Ismail

_{Principal Assistant Director and Head, International Food Safety Training Centre (IFSTC), Ministry of Health Malaysia}

Abdul Hadi Ismail works on food safety, regulation and risk communication, drawing on over 20 years of government experience. He leads the International Food Safety Training Centre Malaysia under the Ministry of Health Malaysia.

Dr Celia Dong Yan Goh

_{MYSG Technical Manager, Givaudan Flavours & Fragrances Malaysia}

Dr Celia Goh works on flavour applications, food product development and sensory science, drawing on over eight years of industry experience. With a PhD in Science, she leads technical projects and teams in the flavour and fragrance industry.

Ahmad Fazli Abdul Rahman

_{Executive Chef - Mandarin Oriental Desaru Coast}

Executive Chef Ahmad Fazli is a Malaysian culinary professional trained in classic French fine dining, with an international career in luxury hospitality and resort operations. He has worked across Malaysia, Singapore, the Maldives, Dubai and Saudi Arabia.

Patrick Chew

_{Executive Chef - Marriott International Kuala Lumpur}

Executive Chef Patrick Chew is a French-trained Malaysian chef with more than three decades in the international hospitality industry. His cooking pairs classical French foundations with contemporary Asian influences and quality local ingredients.

Rajesh Khanna

_{Hotel Manager - Petaling Jaya Marriott Hotel}

Chef Rajesh Khanna is a Malaysian culinary and hospitality professional with more than three decades in the international hotel industry. He is known for his expertise in Italian cuisine, culinary leadership and food and beverage operations.

Rick Chee

_{Founder - Food Aid Foundation and Managing Director - F&B Facilities Sdn Bhd}

Rick Chee is a food-service entrepreneur and educator with more than three decades of experience in food-service facility planning and commercial kitchen solutions. Through his social initiatives, he champions sustainability, food security and community welfare.

Soh Chung-Ky

_{Executive Director - Bangi Golf Resort}

Soh Chung-Ky has more than two decades of experience in hotel operations and central kitchen management, including as Executive Director of Bangi Golf Resort. A Mechanical Engineering graduate, he applies technology and automation to transform kitchen production.

Yavhin Siriwardhana

_{Head Chef - Nadodi KL}

Chef Yavhin Siri leads the kitchen at Nadodi, Kuala Lumpur, creating contemporary South Indian and Sri Lankan cuisine shaped by his Malaysian upbringing and heritage. In 2025, he received an ‘Excellent – 1 Knife’ distinction at The Best Chef Awards in Milan.

Kazi Hassan

_{Director - Food, Beverage and Culinary Operations Hilton Singapore Orchard}

Chef Kazi Hassan is a culinary and hospitality leader with more than two decades of experience across Australia, the Middle East and Asia, cooking modern Australian cuisine inspired by his Bangladeshi heritage. In 2023, he was named Chef of the Year at HAPA Malaysia.

Yau Kok Kheong

_{Master Chef - International Culinary Judge, Worldchefs Honorary Life Member and Malaysian Culinary Industry Leader.}

Master Chef K.K. Yau is an international culinary judge with an extensive career in hotel operations, culinary competitions and chef development. He was Vice Chairman, Asia Region 1, of the World Chefs Without Borders Committee (2020–2024), and has been a Worldchefs Honorary Life Member since 2012.

9 Restaurants

Block D, Ground Floor​

Block D, Level 2 ​​

3 fine dining restaurants, 3 specialised simulation restaurants, 1 Asian Bistro, 1 lifestyle food bar and 1 multiservice outlet to expose students to the art of service and management of various establishments.

10 Culinary Suites

Block D, Ground Floor

Each suite is designed to familiarise students with the world of haute cuisine and often hosts prestigious national and international culinary competitions.

Manifestation: The Culinary Bar Theatre

Block D, Level G

Sixty lecture hall seating with tablet arms, a fully-functioning kitchen and audio-visual conferencing technology that is ideal for live culinary demonstrations and beverage production.

Wine Laboratory

Block C, Ground Floor​​

Well equipped with individualised inlaid sinks and lighting for comprehensive wine evaluation.

Coffee and Tea Essence Rooms

Block D, Ground Floor​​

These two simulation restaurants replicate real service environments. Coffee Essence focuses on barista skills with displays on coffee from bean to cup, while Tea Essence highlights tea fundamentals to support product knowledge and service training.

Mixology and Innovation Lab

Block D, Ground Floor​

Designed to industry and competition standards, this lab equips students with essential bartending and barista skills, preparing them for real-world service and international events.

Food Innovation Centre

Syopz Mall, Level G

A modern testing facility combining art and science to analyse food characteristics, develop gold-standard recipes, and create product prototypes for commercial use.

Analytical Room

Syopz Mall, Level G

Equipped with advanced tools like texture analysers, viscometers, pH meters, and colorimeters, this space allows students to test and analyse food products using industry-standard methods.

Food Processing Lab

Syopz Mall, Level G

A pilot-scale facility that supports the full innovation process—from prototype to production—equipped to set processing parameters for scaling up food manufacturing.

Sensory Laboratory

Syopz Mall, Level G

A state-of-the-art facility with dedicated preparation and evaluation areas, featuring computerised tasting booths for objective sensory analysis and product quality assessment—essential for troubleshooting and new product development.

R&D Kitchen

Syopz Mall, Level G

A world-class research space equipped with advanced tools to support culinary exploration, innovation, and development in the dynamic field of Culinology®.

Commercial Production Centre

Syopz Mall, Level G

A pilot-scale facility featuring cook-chill systems for mass food production with extended shelf life. It offers students hands-on exposure to commercial processes and career pathways in the food industry.