Tiffin Food Court
Discover the guest chefs, up-and-coming eateries, and movers and shakers of the culinary scene who will be joining us at this year’s Tiffin Food Court. With over 60 F&B players lined up, we’ll be working up your appetite like never before!
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Chef Nicholas dove headfirst into the culinary world after giving up a place at Paris’ Le Cordon Bleu . As of now, he has cooked in over 9 cities and headed the kitchen at Kiln’s, which was crowned the best restaurant in Bali.
Co-Owner and Founder of Serai Group, Chef Najib started out as a chef in Melbourne before returning to Malaysia. Today, he spearheads the Group with over 20 restaurants and 11 cafes – Serai, Jibby & Co, Naj & Belle, to name a few – throughout the Klang Valley.
Chef Micha has embarked on a high flying career since graduating from CETIA University Le Mirail. In 2014, she became Chef de Partie at Troika Sky Dining and is now the Chef de Cuisine at Mr. Chew’s Chino Latino Bar.
A “main masak” cook. Collecting flavours since young, Chef Jack believes that making good food is not rocket science. It’s not about creating bombastic dishes – it’s the ability to use fresh produce and cook from your heart.
A mixed Portugese-Eurasian and Chinese parentage, Chef Shaun grew up with great-tasting cuisine. From his humble beginnings at the humble ‘Simply Mels’, he’s now the Chef de Cuisine at ‘Fuego’ – one of the most celebrated eateries in KL.
Chef Vic found his calling for food at the tender age of 12. Now at 27, he has 2 restaurants and a catering company to his name. ‘Two Hands’ brings the flavours of Italy, Portugal, and the Middle East to its menu while ‘Rata’ is inspired by Tanah Rata’s fresh produce.
Chef Liang is the embodiment of mirth and girth. An alumni of Le Cordon Bleu, he now heads WhupWhup’s kitchens. Never one to keep still, he’s also the brainchild of NGOUU (which debuted at Tiffin Food Court 2018) and wiChi wiChi, which debuted at Tiffin Food Court 2019.
Tiki Taka head chef Carrie Scully is driven by her passion to feed people delicious food. A small town girl with no culinary background, she worked her way up from ground zero, starting with small independent restaurants.
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