I am an experienced and highly skilled professional with over 15 years of expertise in the design and management of foodservice facilities, specializing in both front-of-house and back-of-house layouts.
Contact
With a strong foundation in engineering, I hold a Bachelor’s degree in Electronics and Communication Engineering from the University of Nottingham and a Diploma in Telecommunications and Computer Engineering. I am currently pursuing a Master in Sustainable Development Management at Sunway University, focusing on integrating sustainable practices into business and project management.
Throughout my career, I have successfully led and managed projects for renowned international clients such as Marriott, Hyatt, Hilton, Google, LinkedIn, and Intel, contributing to innovative and sustainable foodservice solutions. My expertise spans from conceptual design and technical drawing review to overseeing project execution, contractor coordination, and ensuring adherence to sustainability standards. I am deeply passionate about addressing pressing global challenges such as food security, climate change, and waste management, and I have implemented several solutions focused on these areas in my projects.
I have designed waste management facilities for major hotel brands, collaborated with local farms to divert food waste for composting, and worked with global tech giants on Lean Path food waste management practices. Additionally, I have advocated for sustainable practices in the foodservice industry and developed strategies for mitigating climate change and enhancing food security by reducing waste and promoting responsible consumption.
As a principal consultant at Kitchen Inc. and director at Citrus Consult, I manage day-to-day operations, oversee design projects, and educate teams in the field of foodservice design. I am a certified HRDCorp Trainer, Foodservice Consultant Society International (FCSI) Professional, and hold several industry certifications related to foodservice and sustainability. In addition to my technical expertise, I contribute to the industry through workshops, media coverage, and conference moderation, with a focus on sustainability, innovation, and growth in foodservice.
About MeOver 15+ years of experience working with clients and projects from all over the world. Here are some of my key career milestones.
Linkedin
I successfully led the design and implementation of the foodservice facility for numerous Google offices in Kuala Lumpur. This project involved creating an innovative, sustainable, and efficient space that met Google’s unique operational requirements. My role included overseeing the design process, coordinating with Google’s food & project team, contractors, and ensuring the facility was completed on time, within budget, and in line with sustainability goals. The project is a testament to my ability to manage complex designs while aligning with the client's vision for a functional and eco-friendly foodservice environment. Other related: Linkedin, Spotify (Tech).
Location
I had the privilege of leading the design of the 1,500 pax capacity staff cafeteria for HSBC, focusing on creating a functional, modern, and employee-centric space that promotes both productivity and well-being. My approach involved understanding the specific needs of HSBC's staff and designing an efficient layout that maximized space while ensuring a comfortable, welcoming environment. In addition to optimizing the flow of foodservice operations, I integrated sustainable practices into the design, aligning with HSBC's commitment to corporate responsibility. The successful completion of this project highlighted my ability to blend design, functionality, and sustainability to create a space that enhances the overall employee experience. Other related: UOB, Intel, Micron, Daimler (Corporate).
LocationI successfully led the design and implementation of the 1,800-bed catering kitchen for the National University Hospital Singapore, a critical project aimed at enhancing foodservice operations for a large-scale healthcare facility. The project involved developing a high-efficiency kitchen layout that could meet the complex demands of large-volume meal preparation, while ensuring compliance with stringent healthcare regulations. My role encompassed overseeing the kitchen's design, optimizing workflows, and integrating advanced technologies to improve food safety and operational efficiency. The successful completion of this project reinforced my expertise in managing large, high-stakes projects while maintaining a focus on sustainability, functionality, and the specific needs of healthcare institutions. Other related: Hospital Shah Alam, institute of Mental Health Singapore (Healthcare).
Location
I successfully designed Quan's Kitchen and Jann's Bar at the Four Points by Sheraton Chinatown Kuala Lumpur, working closely with Marriott’s VP of F&B and interior designer to bring the owner's vision to life. Our collaborative effort resulted in two distinct F&B spaces that reflect the vibrant cultural essence of Chinatown. Quan’s Kitchen blends modern culinary concepts with traditional flavours, set within a thoughtfully designed environment that celebrates local heritage. Jann’s Bar, on the other hand, offers a stylish fusion of cultural influences, creating a unique and inviting atmosphere. Together with the interior designer, the space—from layout to decor—aligned with the owner's dream of offering an F&B experience that authentically mirrors the rich culture and history of Chinatown. Other related: Kimpton Kuala Lumpur, Shangri-la Rasa Sentosa, Hyatt Place Kuala Lumpur (Hospitality).
LocationI had the privilege of contributing to the design of Dewakan, a distinguished restaurant that has earned recognition as a 2-star Michelin restaurant in Malaysia. My role involved conceptualizing and creating a foodservice environment that seamlessly blends functionality with aesthetic appeal. Working closely with the culinary team, I focused on optimizing both the Front of House and Back of House layouts to support the restaurant's world-class dining experience while reflecting the innovative and contemporary approach of Dewakan's cuisine. The design process prioritized efficiency, sustainability, and the seamless integration of cutting-edge kitchen technology, ensuring that every aspect of the space elevated the guest experience. The successful completion of this project is a testament to my ability to create dynamic and bespoke spaces that align with the vision of award-winning chefs and operators. Other related: Willow Kuala Lumpur, Culina Kuala Lumpur, Kaiseki Ilham Tower, Kampong Kravers KLCC, Softe Ilham Tower, Santan by Air Asia, Botanica & Co Kuala Lumpur, Jwala (Food & Beverage).
Location
I was tasked with redesigning the bar system for Bar Trigona to significantly improve production capacity and operational efficiency. By carefully analyzing the existing workflow and space constraints, I developed a comprehensive solution that doubled the bar's production capacity while streamlining processes to ensure greater efficiency. My design optimizations focused on improving staff movement, reducing operational bottlenecks, and maximizing space utilization without compromising the guest experience. The redesigned bar system not only enhanced the speed and quality of service but also supported the bar's continued success, contributing to its recognition among Asia's best bars. Other related: Penrose bar, Reka bar, Rakh, Bar Mizukami (Bars).
Location