Pullman Jakarta Indonesia Thamrin have appointed a new executive chef to lead its smorgasbord of five-star restaurants. A seasoned chef with multiple hotels and resorts experience from all over the world, Chef Koay Chee Ming is no stranger to the Accor group, nor is he to the pressure of leading a big team. We sat down with Chef Koay and talked about his career and experiences.
E: You’ve competed in various prestigious cooking competitions in the early years. Do you have any memorable moment from these competitions, and how did it help you later in your career?
A: I think it was the one in Auckland, New Zealand, back in 1999. It was a competition for junior chefs, participated by young chefs from around the world. I came to represent Malaysia, and that was the first time for me being so far away from home. That alone was already challenging. But at the end of the day, I think I did quite well, managing to bring home one silver and bronze. The experience of competitive cooking gave me the knowledge that every chef is equal. We all cook with the same fire and water. That gave me the confidence I needed to face any kitchen and team throughout my career.
E: You began your overseas career in China before then exploring different countries in Southeast Asia. What do you think the biggest difference is between the culinary scene in China and Southeast Asia?
A: Everything is big and fast in China. What works today might not work tomorrow. Everyone in China wants to hop onto a trend, such as those in the F&B scene, where it’s always evolving. While the Southeast Asia market tends to be more romantic and sentimental. People are still allowed to cherish the old traditional concepts in certain places. As a matter of fact, one of my most favourite countries to work in is the Philippines. You can get almost everything there, from great food to beautiful holiday destinations. But most importantly, it also provides a very well-balanced work-family life.
E: You seem to be enjoying your work in hotels with large number of rooms. Is there any reason for this? And what is the key in managing the F&B of a large hotel?
A: I enjoy the pressure that comes with it. I prefer to work in large hotels, because it keeps me busy. I like to be involved in many things, including practice in multi cuisine skills. Big hotels will have several specialty restaurants, and that give me the opportunity to work with multinational chefs of respective cuisines. The management part, the endless tasks, the multiple outlets and cuisines, they give me adrenaline rush. It challenges me into doing and managing everything better.
E: This is not the first time you are working with the Pullman brand. What attracts you to join Pullman Jakarta Indonesia?
A: The Accor group, which has notable brands like Pullman, Sofitel, Raffles, Fairmont and Novotel under it, is very well structured. It has various brands in its portfolio that can cater to diverse clienteles. The management has a very good people culture, it enables us to grow on every level. They offer many opportunities to explore. Coming back is another moment for me to learn and grow more, as well as to help others in my team to achieve that.
E: Lastly, what excites you the most about working and living in Jakarta?
A: I guess Jakarta is a bustling city that never sleeps, where its people are bolder when it comes to F&B. The culinary scene here is ever evolving, which will keep us on the go. This will enable us to explore the creative side of our work to come.
Exquisite Taste Volume 41
Pullman Jakarta Indonesia
Jalan M.H. Thamrin No. 59
Jakarta 10350, Indonesia
T: (+62) 2131921111
