A Malaysian native, was immersed in Selangor's rich and diverse culinary traditions throughout his upbringing. He studied culinary arts at the Gold Coast Institute of TAFE in Queensland, Australia, then deepened his expertise at a renowned Italian restaurant. Upon returning to Malaysia as a commis chef at a fine-dining Japanese restaurant, Alvin began his career at Le Cordon Bleu Malaysia, working under Michelin-rated chefs and rising to sous chef. With 14 years of experience, Alvin is committed to continuous learning and growth in his craft, with a strong emphasis on organization, curiosity, and passion.