Get to know me better
I seek the most optimal and gastronomical guest and chef experience
I started my journey at the age of 9 when my mom would teach me how to cook. Frankly, it was like magic to me and that's how I fell in love with cooking. At the age of 15 I was training in a high end Japanese Edo dining restaurant named MIZU, it was located at Bangsar Village at that time. I trained there for 3 years to be a full on Japanese Cuisine Chef. From there i continued my Culinary Education in Taylor's university and perused my Bachelor's in Food Science at the Culinary Institute of America, New York.
While I was in America, I took the opportunity to stage at the most prestigious 3 Michelin starred restaurants such as Le Bernardin (NY), Eleven Madison Park (NY), Alinea (Chicago). I also worked at a local Mcdoanlds in Manhattan just to learn a thing or two about mass production.
All these was to find my true Cuisine. The answer, to be a Chef that listens and cooks what the people wants.
After learning countless techniques and recipes, researching flavanoid pairings and Kitchen field observation. I am surely able to recreate the taste and experience you desire.
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