Steve Chew Kim Seng Professional Profile
Steve Chew Kim Seng
Executive Chinese Chef
Timeless Taste, Global Vision
Since beginning my journey in this field, my dedication to the craft and constant motivation to grow have led me to remarkable projects and meaningful culinary experiences around the world. From leading high-pressure kitchens to designing innovative menus and mentoring multicultural teams, I’ve embraced every challenge as a chance to evolve both professionally and personally.
I’m truly grateful to work in a profession that I’m deeply passionate about—a profession that allows me to express creativity, connect cultures, and bring joy to others through food. Each dish I create carries a story of inspiration, tradition, and technique.
This portfolio is a reflection of the milestones I’ve achieved and the global flavors I’ve explored, from modern Chinese fine dining to refined pan-Asian cuisine. Take a moment to explore the highlights of my culinary journey, and feel free to reach out if you have any questions, collaborations, or opportunities in mind. I’d love to connect.
About Me
My Background
Creative and driven chef with over 22 years of international culinary experience across Malaysia, Dubai, Ireland, Jakarta, New Zealand, Cambodia, Singapore, and Turkey. Recognized for my ability to lead and inspire kitchen teams while maintaining cohesive, high-performing operations in both high-end hotels and standalone restaurants.
My culinary philosophy focuses on blending innovation with authenticity—crafting unique dishes using fresh, seasonal ingredients while accommodating diverse dietary needs. I am passionate about pushing culinary boundaries through modern techniques, elegant plating, and consistently elevated flavors.
Throughout my global journey, I’ve embraced each new culture and cuisine as a learning opportunity, refining my skills in Chinese fine dining, Southeast Asian, and fusion styles. This adaptability and curiosity continue to fuel my growth as a chef, allowing me to stay ahead of trends while remaining grounded in quality and purpose.
As I move forward in my career, I see each kitchen and team as a new canvas—where creativity, collaboration, and precision come together to create memorable dining experiences. I welcome new challenges and am always open to connecting with those who share a passion for excellence in food and hospitality.
Sharing the Soul of Chinese Cuisine Worldwide
Working abroad in the field of modern Chinese fine dining has been a defining part of my career. In countries like Dubai, Ireland, Indonesia, New Zealand, and Turkey, I’ve had the opportunity to introduce refined Chinese cuisine to international guests—highlighting traditional techniques with modern presentations.
I focused on balancing authenticity with innovation, creating tasting menus, seasonal dishes, and elegant plating styles that showcase the depth of Chinese culinary culture in a fine dining setting. In Turkey, I worked with an international team to deliver high-end Asian flavors to a new market, adapting menus while preserving the core of Chinese traditions.
It was both a challenge and a privilege to share the soul of Chinese cuisine with the world, one dish at a time.
Norway, Bergen — Consulting Chef, Ying Ying Restaurant New Zealand, Ashburton — Executive Chinese Chef, Farmers Corner Ltd New Zealand, Christchurch — Head Chef, Papparich Restaurant Türkiye, Bodrum — Executive Sous Chef, Hakkasan @ Mandarin Oriental Cambodia, Phnom Penh — Chinese Senior Sous Chef, Zhan Liang @ Rosewood Hotel Indonesia, Jakarta — Executive Sous Chef, Bandar Djakarta Malaysia, Johor Bahru — Executive Chinese Chef, Palm Resort Le Grandeur Malaysia, Putrajaya — Sous Chef, Pulse Grande Hotel Ireland, Dublin — Sous Chef, Ko’s Chinese Restaurant Malaysia, Kuala Lumpur — Sous Chef, In Colonial Chinese Restaurant United Arab Emirates, Dubai — Chef de Partie, Hakkasan Singapore, Geylang — Chef de Partie, Kong Kee Restaurant Malaysia, Genting Highlands — Demi Chef de Partie, Genting World Resort Malaysia, Jerantut — Demi Chef de Partie, Jerantut Hill Resort Malaysia, Kuala Lumpur — Commis Chef, Crystal Plum Restaurant Malaysia, Jerantut — Commis Chef, Fong Yuan Restaurant
IT ALL BEGINS WITH THE APPETIZER
Every journey has a beginning. For me, it started not with fame or titles, but with a single dish — the appetizer.
From the careful precision of dim sum to the bold flavors of roast, I learned that every course carries its own story,
and together, they form the language of cuisine.
My craft is not only about creating dishes, but about building an experience:
a progression of flavors, textures, and memories — each plate leading naturally to the next.
This is how I see cooking: a journey that begins with an appetizer, but never truly ends.
Journey in Indonesia -Jakarta .Bandar Djakarta
Working at Bandar Djakarta Pluit Green Bay in Jakarta marked a turning point in my culinary journey.
As one of the city’s most iconic seafood restaurants, it was more than just a workplace – it was a stage of challenges, discoveries, and growth.
At Bandar Djakarta, guests handpick fresh seafood directly from the market before it reaches the kitchen. My role was to transform these ocean treasures into dishes that carried both Chinese culinary essence and local Indonesian flavors. From classic steamed fish and garlic crab to new creations infused with sambal, lemongrass, and coconut, I learned to bridge cultures through cuisine.
Leading a large team of local chefs taught me the importance of patience, training, and cultural understanding. Many of them came from different culinary backgrounds, but step by step, I guided them in mastering Chinese techniques, from wok fire control to precision plating. Watching them grow into confident chefs was one of my proudest achievements.
The pace was relentless, with weekends often serving hundreds of guests at once. In those moments, I honed not just my cooking skills, but also my ability to lead under pressure, organize, and adapt quickly.This chapter in Jakarta shaped me into more than a chef – it shaped me into a leader. It proved that food is a universal language, capable of connecting cultures, and it strengthened my mission to bring Chinese cuisine to the global stage.
FIRE, SMOKE AND IRON
The Language I Speak as a Chef
For me, cooking begins with respect – respect for the fire that transforms,
the iron that disciplines, and the smoke that remembers.
Every dish is a dialogue with raw materials,
a craft shaped by patience, precision, and passion.
This is not just food.
This is my philosophy: to honor ingredients, elevate tradition, and create memories that last.
Malaysia Asian Delight - Papparich New Zealand -Christchurch
Working at PappaRich Christchurch in New Zealand was a special experience in my career. I was proud to bring authentic Asian flavors to a Western audience, while adapting some dishes to local tastes. I also took part in menu development, helping to adjust spice levels, ingredients, and presentation styles to better suit Kiwi customers—without losing the essence of traditional Malaysian cuisine.
This role gave me a deeper understanding of cross-cultural cooking and how to balance authenticity with creativity in a global kitchen.
Get in Touch
Interested in learning more about me, my work or how we can collaborate on an upcoming project? Feel free to reach out anytime, I would be more than happy to chat.
Kuala lumpur
+60183453822
