Koay Chee Ming

About Me

To achieve the highest possible level of culinary experience by utilizing creativity, professionalism and passion. To share common knowledge of culinary creativity and good practice among kitchen professionals. I take pride in myself to be a fast learner that never ceases to explore and learn new skills. I find new things to be intriguing and take every difficult task that is laid before me as a challenge. I also possess an optimistic view in life that is complimented by a sense of reality and pragmatism. I have a keen interest in interpersonal dynamics and I am able to lead and manage a team efficiently


Le Produit de la Mare 2003

Taylor's school of hospitality management

Advance and modern preparation of various seafood course for industry professionals

Intermediate HACCP 2005

Mandarin Oriental Hotel (endorsed by Royal institute of public health and hygiene London)

Passed with credit

Work & Experience

Executive chef

Pan Pacific Hotels and Resorts


Executive chef in charge of day to day running of culinary operations


Microsoft Office


Winner of AML Black Box Competition 1998
First winner of inaugural cooking competition 1998 black box held in Malaysia
World Junior Chef Challenge 1999
Silver medal- Cold Display Bronze Medal- Live 3 Course Cooking
Food and Hotel Asia Singapore 2000
Silver medal- Live Hot Cooking New Asian Cuisine
Salon Culinaire Malaysia 1999
Bronze medal- Cold Display 4 main course Bronze medal- Cold Display 4 Appetizers Bronze medal- Live Hot Cooking- Meat
MLA Black Box Culinary Challenge Philippines 2010
Bronze Medal