Chef Lama Zock

Graduate of LAU Hospitality management. Cooking is a big part of my life. Always curious about learning and my developing capabilities. I catered events and al-carte dinners at LeGray (indigo on the roof, Cherry on the root, Bar 360, and Cigar lounge).

And I worked for 4 months in Benoit Alain Ducasse in Paris to assist me to diversify my cooking approach. Le Cordon Bleu blue and Alain Ducasse's professional training have prepared me with a sense of conventional, modern twist techniques.

I love sharing my knowledge and learning from various home cooks, teachers, and chefs.