Get to know me better
I am looking forward to bringing hearty traditional family French food to your table!
My earliest memories are of being in the kitchen with my mom when I was 5 or 6 years old and licking a spoon covered in all the goodness she was putting together. Many years later, I am still very much into cooking and the culinary arts and am now a home chef running a thriving business.
Married to a Malaysian, I have lived in Malaysia for 18 years and I used to run a restaurant in Sri Hartamas before starting my own kitchen which offers home delivery, catering for private and corporate events, and Private Dinning sessions (in our home or at yours).
My cooking style can range from hearty meals, like Cassoulet or Port Au Feu, to more refined dishes like Braised Tenderloin with Foie Gras and Dark Cheery Reduction or Flambéed Crayfish with a citrus broth. Combining new techniques, freshest ingredients and French produce, Chef Antoine is now taking his cooking skills to new levels after receiving his training Certifications at prestigious French Cooking Schools (Ritz-Escoffier Cooking School and Alain Ducasse Culinary School).
As I constantly work on the research and development of new and existing products, designing and testing dishes, I will soon be launching my own cookbook, entitled 'The Heart of French Cooking'. I enjoy using my creative culinary talents to create new and innovative recipes while utilizing Malaysia's unique fruits and vegetables and incorporating them in Classic French Recipes.
Here are some reviews of my food by some of Malaysia's top food reviewers:
The Yum List
Award-winning journalist, Ethel Da Costa
I have also been featured on the Asian Food Channel and will start running cooking classes with the Big Group (Ben's Grocers) next year.
Outside of the office, I love discovering Malaysian food, I am an avid sports fan, and a devoted father and husband, who splits his time catering, playing with his kids, and spending time with friends and family.
Chef Antoine's reviews
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