InnoCreative Magazine was first published 3 years ago, serving as an interactive platform for chefs, F&B professionals, food producers and distributors to exchange and share information, ideas, viewpoints and challenges. Its main aim is to develop young talents while retaining our food culture and traditions.
InnoCreative is supported by a group of influential industry experts and opinion leaders with a shared passion and interest in the sharing and cultivation of new skills, acquisition of product knowledge and pursuit of education.
ROSE YONG is the publisher of InnoCreative Magazine and the founder of Beyond Culinary Studio, a culinary and butchery training centre of excellence for F&B and retail industry professionals. Rose established Team Marketing Strategies Sdn Bhd, a marketing and public relations company, in 1991. For the past 25 years she has been representing Meat & Livestock Australia (MLA), and currently she is MLA Country Manager for Malaysia, Singapore, Thailand, Brunei and Myanmar.
OTTO WEIBEL is a highly respected competition judge recognised by World Association of Chefs’ Societies (WACS). He has judged countless international culinary competitions since 1984. Otto used to be the Director of Kitchens with Fairmont & Swissotel for 26 years.
RICHMOND LIM is Chief Culinary Officer in Singapore Exhibition Services. He has more than 30 years of banqueting experience in 5-star hotels and convention centres, specialising in modern cuisine with multi-cultural influences. The former Executive Chef of the Kuala Lumpur Convention Centre headed a team of 51 chefs and handled many prestigious events there. He sits on the Culinary Arts Industry Advisory Panel in Taylor’s University College and is author of the award-winning ‘The Stainless Steel Kitchen: Banqueting Revolution’.
DR RICK STEPHEN is SATS Catering Director of Kitchens and oversees 12 kitchens that produce thousands of in-flight meals. He is also the Continental Director of Asia for World Chefs, an international body with 10 million members in 98 countries covering Asia, Africa and the Middle East.
XU LONG is Head Chef at the Great Hall of People, Beijing. He has been hailed as Master Chef by the China Central Government Organization and China Culinary Art Organisation. He specialises in Western and Chinese cuisine. He is a visiting professor at the Business School of Tianjin University of Finance and Economics and Advisor to the China Western Cuisine Website.
EDMUND TOH is President of Singapore Chefs Association (SCA) and Director at Singapore Hotel and Tourism Education Centre (SHATEC). Backed by his diverse working stints in integrated resorts, tourism, MICE and events sector in Singapore and overseas, Toh is committed to develop and nurture the next generation of top chefs for Singapore and Asia.
WILLMENT LEONG, Founder/ Chairman of Thailand Culinary Academy, is a tireless champion of young chef talent development. He is also Chairman of World Chefs without Borders, Vice President of Thailand Chefs Association and World Association of Chefs’ Societies (WACS) Approved Judge A. He was Culinary Director at Raffles Hotels & Resorts for more than 10 years, from 1991.
OLIVER E SOE THET is President of the Myanmar Chefs Association and a Global Board member of World Chefs without Borders. After his first stint in Bangkok, he became Executive Chef and General Manager of Nikko Hotel Yangon in 1997. Oliver co-authored the book “The Food of Myanmar” and actively promotes Myanmar’s culture and cuisine through documentaries, movies and TV shows, Oliver is now helping to enhance the skills of Myanmar’s young chefs.
DATO’ RINGO KAW is Chief Operating Officer of Atmosphere 360 @KL Tower. He is also CEO and Executive Chef of Kelana Jaya Seafood Management. His culinary achievements include the Five Star Golden and Five Star Platinum Awards by Les Amis d’Escoffier Society in 2005. He is in the Committee of World Association of Chinese Cuisine and Malaysia Selangor & Federal Territory Ku Su Shin Choong Hung Restaurant Association.
WARREN SMITH is a specialist in Training, Learning and Development whose vast business and management experience and expertise cover teacher-training and extensive consultation roles. As a qualified course writer, developer and online training programme trainer, Warren is well-versed in Organisational Learning, Emotional Intelligence and Best Practice Processes
STEFU SANTOSO is Executive Chef of APREZ Catering and Amuz Group. A TV personality, he is considered one of Indonesia’s best chefs. Stefu was the Manager for Team Indonesia for the prestigious Bocuse D’or 2010 finals in Lyon. He was awarded The Best Chef Overall at Salon Culinaire Indonesia 2005. He is a much sought-after speaker, trainer and judge for various culinary events.
PIERRICK BOYER is an award-winning French pastry chef who has worked in some of the world’s top restaurants, including the 3-Michelin-star Alain Ducasse Plaza Athenee in Paris. He has also worked with acclaimed chefs like Christophe Michalak, Pierre Marcolini and Stephane Leroux. He now runs his own boutique patisserie Le Petit Gateau in Melbourne, producing impressive desserts.
BARRY LLOYD is an Australian Master Butcher with over 35 years of red meat industry experience. He used to be technical consultant to MLA in educational training for foodservice and retail sector and is known in Asia for his butchery skills and knowledge. An active member of the Australian Red Meat Industry Reference Group, he is also consultant and industry advisor to the Western Australian Food Industry Training Co.
TAKASHI KIMURA is Executive Chef of Cilantro Restaurant & Wine Bar, channelling contemporary French cooking with Japanese influences. The chef trained in France after completing his culinary apprenticeship in Japan. He was chef de cuisine with the Japanese Embassy in Kuala Lumpur and was also personal chef to the Japanese Ambassador in West Africa. He is an ardent supporter of sustainable local produce.
RONALD WILLIE BINATI is the Head of Programme for Bachelor in Hospitality Management and Foundation in Hospitality at Berjaya University College of Hospitality. As hospitality trainer, he has coached his students in many beverage competitions and won accolades for the university. Ronald’s interest lies in food and beverage sensory analysis, food cultures (beer, wines and spirits) and in sommelier, barista and mixology activities.