The F&B scene in Malaysia is growing ever so dynamically in the past couple of years, thanks to the vibrant settings of some of the cities and needless to say, the acquired talents and a relentless passion in culinary arts.

Le Cordon Bleu has produced great talents worldwide throughout the years, and its alumni have been adding more colours and flavours to the F&B scene.  In this month’s blog we bringing you a list of some successful establishments run and founded by the alumni of Le Cordon Bleu and a sampling of wonderful achievements across a wide variety of careers in pâtisserie, cuisine or even culinary management. I think you'll agree that a future in F&B can’t get more inspiring than this.

Setting the bar high in KL’s culinary scene, DC Restaurant is undoubtedly one of the best fine dining restaurants in Kuala Lumpur.  Studying at Le Cordon Bleu Paris taught Darren the basic essentials for classical French cooking techniques, which formed the foundation to his cooking and that has given him the confidence to propel his style of cuisine to an artistic form. A trip to DC Restaurant will definitely leave you with the impression that you too can live your culinary dream with the ever-sought-after blue ribbon.

If you’re a strong believer in "la Jeune Cuisine"(young cuisine) like Darren, you should know that this philosophy is driven by a new generation of chefs, determined to strip away the unnecessary and redundant. For that very reason, French cuisine might be able to entice you. Click here to feed your curiosity on our diploma programme.

gēn by Johnson Wong
gēn 根 which means “roots” is a place where Malaysia's best local produce is fused with passion, cultures, our childhood memories and then delivered with the best hospitality for your dining pleasure. Johnson Wong began his career path following his culinary studies at Le Cordon Bleu Sydney. This led to a journey of cookery experiences in the kitchens of some Michelin Starred and World Bear Restaurants in several countries around the world- namely Australia, UAE, China, Denmark and France. Johnson returned to Malaysia to undertake the helm of Macalister Mansion, Penang, and the rest is history.


Suka Sucre by Dato’ Fazley
Celebrity diversity, Dato’ Fazley Yaacob needs no introduction. This establishment serves Asian-infused pastas and pizzas, French-inspired desserts including cakes, macaroons, breads and sweets. Having been in the spotlight as an entertainer for as long as he can remember, studying in Le Cordon Bleu allowed him to dig deeper into what he thought was soft passion and later had become his profession and lifestyle. As the first Ambassador of Le Cordon Bleu Malaysia, it means shouting out loud to the world that "Look, I’m a Le Cordon Bleu graduate”, which is something that he will always treasure.

Ever dreamed of learning and exploring the French way of making pastries the way Dato’ Fazley earned his Diplôme de Commis Pâtisserie? Check this link and see if this could be your calling.

Mamanda by Dato’ Fazley
Once an ambassador of Le Cordon Bleu Malaysia, Dato Fazley has now endorsed 9 brands and keeps spreading his cookery wings wider than ever. His latest venture is Mamanda, which was brought to Kuala Lumpur from Singapore. Mamanda celebrates the era of Malay cultural refinement, social elegance, and general prosperity in Singapore. It identifies itself as an iconic Malay-theme restaurant offering authentic Malay cuisine in an exclusive ambiance, housed in Tournament Players Club (TPC), Bukit Kiara. It is in a class of its own, we dare say.

Kompasssion and K2 by Chef Nikom
Unpretentious and set in a cosy place with reasonable prices, Kompassion-Damansara Kim is a non-halal restaurant, famed for their progressive Thai cuisine at Damansara Kim and its sister restaurant in Taman Tun Dr. Ismail, K2, that features Asian fusion. The main difference is that Kompassion serves pork while K2 does not. Thanks to his Le Cordon Bleu background, Chef Kom wants to challenge the conventional idea of Thai cuisine in Malaysia and is more determined than ever to make every dish unique yet familiar in its own way. Doesn’t he sound like a true LCB alumni?

Jam & Kaya by Janice

Nestled within PJ Palms Sports Center, this quaint café serves all-day breakfast, delicious drinks, cakes, pastries and many more. It represents the friendships of Janice and Karen who studied in Melbourne. Janice learnt the art of pastry at Le Cordon Bleu Paris which supplied the culinary foundations for the 2 to open the café.

These remarkable individuals may have come from various backgrounds, but one thing for sure, they share a common bond in their undying passion in food and fine cuisine.  The next time you see a successful restaurant or a popular dining spot, please remember that it can be yours too! A combination of love for the kitchen and an exquisite talent in culinary is a good way to start your entrepreneurial journey, along with none other than the famous Le Cordon Bleu credential. Be a part of our success story and take a peek at our programmes here.

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