With over 13 years in the hospitality industry and a track record of competing at the highest levels of national and international culinary competitions, I've honed my craft to become a true specialist in culinary arts. Every dish I create is a sensory journey, carefully crafted to form a lasting connection and stir emotions. My 15-year adventure at Taylor's University has only fueled my passion for pushing boundaries and discovering new dimensions in this ever-evolving field.Before stepping into education, I proudly represented Malaysia at the culinary world's pinnacle event—the Bocuse d’Or in Lyon, France—where I was named among the top 24 chefs globally in 2009. That milestone was a turning point, showing me that beyond personal success, my true calling was to share my journey and inspire the next generation of culinary talent.As a senior lecturer & mentor, I’m dedicated to shaping not just great chefs, but well-rounded professionals. At Taylor’s, we create a vibrant, motivational environment where students are empowered to innovate, empathize, and exceed expectations. Competitions, particularly WorldSkills, are our testing ground—where practice meets passion and skill transforms into artistry. My role is to prepare students not only for the technical challenges but also for the emotional and psychological demands, ensuring they perform at their peak under pressure.My philosophy? Never rest on yesterday's success. Innovation and adaptability are the keys to staying ahead. I take pride in mentoring students to not just participate in culinary competitions—but to win. For me, it's about helping them believe in the power of their potential and guiding them to elevate their crafts with each new challenge.