Farouk Othman
Born and raised in Kuala Lumpur, Malaysia; Farouk Othman started his culinary experience by joining local food competition whilst completing his studies in Hotel Management. After falling in love with the culinary arts, he went on to work in the best French restaurant in Kuala Lumpur. He then continued his journey by heading off to Europe to discover the continents flavour and food cultures. From Luzern & St. Galllen in Switzerland to Paris and London, Farouk discovered and improved his culinary skill in European Cuisine. He went on to graduate Bsc, with first class honours in Culinary Arts Management in London and was among the first three Malaysians ever to receive this highest achievement. He came back to Kuala Lumpur after working with several high end restaurants in London, including the Michelin starred. He now leads one of the top restaurants in Kuala Lumpur serving modern eclectic food. In addition, he’s doing a self research on molecular gastronomy and its impact towards customers/foodies in Kuala Lumpur. Throughout his 10 year journey in the culinary world, he has continually believed in one thing; “He who innovates and continuously improves can never become yesterday’s success”.
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