Alvin Chew

Chef Alvin Chew, 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.

Malaysian-born Alvin Chew cultivated a deep appreciation for culinary excellence and honed his skills from an early age. Immersed in the diverse cultural landscape of Selangor, he was introduced to a wide variety of ingredients and cuisines, which deeply influenced and shaped his culinary expertise.

His passion for food led him to pursue culinary studies at the Gold Coast Institute of TAFE in Queensland, Australia. After completing his education, Alvin deepened his expertise at a renowned Italian restaurant. Upon returning to Malaysia, he began his role as acommis chef at a fine-dining Japanese restaurant in Kuala Lumpur. His journey then took a significant turn when he joined Le Cordon Bleu Malaysia, where he spent three years honing his skills under Michelin-rated chefs and advancing to the position of sous chef.

Alvin first collaborated with Michelin-starred chef Jeff Ramsey at Kuala Lumpur's acclaimed molecular fine dining restaurant, Babe by Jeff Ramsey, where he served as sous chef. Following this role, Alvin moved to the Maldives to become the chef de cuisine at the RanthariHotel & Spa in Ukulhas. In late 2021, he relocated to Thailand to enrich his experience as he took on the role of sous chef at Shiki, a kappou-style omakase restaurant in Sathorn.

Shortly after, Alvin furtherexpandedhis culinary expertise by joining The AtheneeHotel, Bangkok, where he took on the role of chef de cuisine at Kintsugi by Jeff Ramsey. With 14 years in the industry, he values the continuous learning that defines his career. "It is a never-ending learning process," he says, emphasizing that to excel, "you have to be very well organized, very curious, and very passionate."