The culinary world is dynamic and full of endless opportunities for those passionate about food. But in an industry that’s constantly evolving, how do you stand out? To answer that, we look at three inspiring chefs who’ve carved their own paths to success after graduating from Le Cordon Bleu: Chef Dato’ Fazley Yaakob, Chef Amelia Ng and Chef Abang Brian.
Let’s dive into their stories and see how Le Cordon Bleu shaped their careers and helped them achieve culinary greatness.
Dato’ Fazley Yaakob: Redefining Malaysian Cuisine With A French Twist
Chef Dato’ Fazley Yaakob is a pioneer when it comes to blending Malaysian flavours with French culinary techniques. His journey began in his family kitchen, where the rich traditions of Negeri Sembilan cuisine sparked his love for cooking. But it was his desire to push the boundaries of Malaysian food that led him to experiment with French techniques, creating exciting new versions of traditional dishes.
One of his signature creations, Mixed Rendang à la Negeri Sembilan, marries the bold spices of his heritage with French culinary precision. His innovation earned him a spot on MasterChef Malaysia, where his creativity and flair earned him national recognition. Today, Chef Dato’ Fazley runs SukaSucre Bistro in Kuala Lumpur, a place where he continues to innovate while honouring his roots.
“Le Cordon Bleu helped me turn my passion into a profession. It became my lifestyle,” says Dato’ Fazley.
Amelia Ng: From Communications To Culinary Champion
Chef Amelia Ng’s journey into the culinary world began unexpectedly while studying Communications in the UK. She started cooking Malaysian dishes for her homesick friends, which ignited a passion that changed the course of her life.
Driven by this newfound love for food, she pursued professional culinary training at Le Cordon Bleu Malaysia, where she honed both classical and modern techniques. Amelia quickly rose to prominence, becoming a finalist in the WACS Global Chef Challenge 2018 and winning the Jeunes Chefs Rôtisseurs Competition in Frankfurt, Germany.
In 2024, she opened Cleaver Shed, a contemporary dining establishment located in Taman Tun Dr Ismail (TTDI), Kuala Lumpur. The restaurant offers a diverse menu featuring juicy, affordable steaks and pasta dishes, reflecting her dedication to providing quality dining experiences.
For Amelia, cooking is a way to honour her heritage, particularly the influence of her grandmother. Her approach emphasises respect for ingredients and a humble, non-pretentious approach to food.
“Le Cordon Bleu gave me the classical techniques I needed while introducing me to modern methods that are crucial in today’s industry,” she shares. “It’s about being dedicated to your craft.”
Abang Brian: From Corporate Life To Culinary Stardom
Chef Abang Brian’s culinary career didn’t follow a traditional path. Initially working as an auditor, his life changed when his father was diagnosed with cancer. In an effort to meet his father’s special dietary needs, Brian turned to cooking and learned through YouTube tutorials. This sparked a deep passion for food, leading him to leave his corporate job and pursue culinary arts full-time.
Despite not having formal training at first, Brian’s self-taught skills were soon refined at Le Cordon Bleu, where he earned both the Diplôme de Pâtissier and Diplôme de Cusinier. His breakthrough came when he participated in MasterChef Malaysia, where his creativity and dedication earned him widespread recognition.
Today, Chef Abang Brian is a successful author, media personality, and co-owner of the Young Chef’s Academy, an international franchise offering cooking classes for kids. He is also the host of “The Hungry Immigrant Podcast,” a platform dedicated to exploring and preserving Asian food culture and heritage.
The podcast features insightful conversations with chefs, food historians, and culinary innovators, focusing on traditional dishes, culinary techniques, and the cultural significance of food. Through the podcast, Chef Abang Brian highlights how food plays an integral role in preserving identity and heritage.
“Le Cordon Bleu instilled in me the professionalism and ethics that are essential for a long-lasting career in food,” says Brian. “It’s about learning the craft and sharing it with the next generation.”
How Le Cordon Bleu Shaped Their Journeys
All three chefs agree that Le Cordon Bleu played a pivotal role in their careers, helping them develop both technical skills and professionalism. Whether it was perfecting culinary techniques or teaching them how to innovate, Le Cordon Bleu provided them with the tools they needed to succeed.
- Amelia Ng credits Le Cordon Bleu for refining her skills and keeping her connected to her cultural roots.
- Dato’ Fazley Yaakob appreciates how Le Cordon Bleu instilled discipline and precision, allowing him to merge traditional Malaysian and French cuisines.
- Abang Brian highlights the importance of professionalism, ethics, and dedication that Le Cordon Bleu taught him, all of which have been instrumental in his success.
Ready To Follow In Their Footsteps?
These chefs prove that with passion, dedication, and the right training, anyone can carve their own path in the culinary world. Whether you’re drawn to traditional cooking, fusion cuisine, or food as a tool for wellness, there’s a place for you in the ever-evolving food industry.
Le Cordon Bleu offers world-class training that equips you with the skills you need to succeed in various culinary fields. Whether you’re aiming for a top restaurant career, or in food media, research and development, or sustainability, the possibilities are endless.
Join Le Cordon Bleu’s 130-year legacy of culinary excellence and enjoy an exclusive RM1,300 discount for July 2025 intakes! Enroll between 1st June and 22nd June 2025 using the promo code LCBCULINARY130 to unlock your savings.
Whether you want to launch your own restaurant, work in food media, or follow in the footsteps of culinary stars like Chef Dato’ Fazley, Chef Amelia Ng, and Chef Abang Brian, Le Cordon Bleu offers the perfect foundation with flexible programmes, expert instructors, and strong industry connections.
Book a campus tour, explore their programmes, and enroll now to turn your culinary dreams into reality! Your future starts today – secure your spot now!
