P e r s p e c t i ve
August 2020
Text Eris Choo Photos courtesy of Sunway Le Cordon Bleu Institute of Culinary Arts
30
Par Excellence MEET THE FRENCH CHEF HELMING ONE OF MALAYSIA’S PREMIERE COOKING SCHOOLS
S
téphane Frelon is a man who wears many hats.
As executive chef, academic manager and cuisine chef instructor at the Sunway Le Cordon Bleu Institute of Culinary Arts, he is in charge of developing the curriculum, and putting together seminars, classes, workshops and special events. He also manages the school’s academic operations, gives demonstrations and teaches classes on a daily basis.
Stephane Frelon’s culinary and teaching career has taken him from France and Canada to Southeast Asia
But how did a Frenchman from Tours — a place known for its excellent wine and regional French cuisine — end up in Southeast Asia, leading one of Malaysia’s top culinary schools?