Mohamad Safwan has around 13th years experience about food and hotel industry including academic
studies. He has completed and obtained this certificate in Hotel & Catering from Kolej Komuniti
Chenderoh which is a Government College. Mohamad Safwan brings a wealth of experience and talent to the kitchen. His passion is contemporary Western Cuisine
Mohamad Safwan completed his apprenticeship (Demi Chef) at the Bistro Restaurant in Impiana
Casuarina Hotel Ipoh from 2008 to 2012. Early 2013 he worked as a Chef De Partie under the supervision of Chef Abdelhak Bourenane at Pomelo Restaurant in the Banjaran Hot Spring & Retreat Ipoh (Sunway Group) . In 2014, He worked Impiana Hotel Ipoh as Sous Chef and was in charge and responsible for the Coffee House & Bistro Outlet under Chef Volkmar (Germany Cuisine) then moved to the Japanese Restaurant under celebrity chef Mikel Koh (Japanese Cuisine), he also won The Best Cuisine in Ipoh by Trip Advisor Magazine in 2014 during my charge at The Bistro.
He was Head Chef for the Gomok Café Sage Food in 2015. He bought shares into the Sage Food Café and now C0-Owner Sage Food Café in Ipoh.
He participated in the Halal Penang Challenge 2017 (Silver Medal) & ICHEF
Putrajaya – 6 Continents 2017 (Bronze Medal). Currently he works as our Chef Instructor for practical
Principal Chef Trainer
With over 17 years’ experience as a Chef in Malaysia, working in some of the best hotels and rising steadily to become Sous Chef and Chef de Cuisine of the Weil Hotel, Ipoh between 2014-17. He mastered international as well as Asian Cuisine; he had the distinction of being part of the opening team of two major hotels, the One World Hotel in Bandar Utama, PJ in 2007 and the Weil Hotel in Ipoh in 2014. After graduating from Kolej Antarabangsa Genting in 1998, he started as a Commis 2 at Resorts Word Hotel Genting and has gone to work with other top hotels such as the Sheraton Imperial and Best Western and spent 3 years at the fine dining restaurant of the Royal Lake Club KL.
Chef Instructor/ Lecturer
Chef Anthony Paulraj Pillai, 38, has been in the Culinary World since 2001. He draws inspiration from a strong Indian/Sri Lankan heritage, mixed with the multicultural ethnicity in Malaysia, where he was exposed to styles of cooking that fused in unique Asian cultural fashion a wide variety of culinary dishes. Chef Anthony started his career in Pizza Hut, KLCC, a very busy outlet, (2001-2008) where he rose to become Restaurant Manager and among his tasks, he was responsible to train new staff in food handling and hygiene. He also implemented the Hazard Analysis Critical Control Point (HACCP) system, the first branch to implement it. He then decided to return to the kitchen and for three years cooked in a popular Penang café and coffee house preparing Western and Asian dishes, reporting directly to the owner. He then moved to Australia and cooked in Japanese and
Italian restaurants for six years. Chef Anthony enjoys teaching at all skill levels and introducing culinary tips and tricks of the trade. He is currently developing and refining Gastronomical - Molecular dishes.