BON CHEANG

Bon Cheang found his passion for food and hospitality through the strong culinary roots of his mother and surrounding family. Starting his career in a local Thai restaurant in Kuala Lumpur, Bon quickly found his passion for the cuisine and developed not only his Thai Cuisine but expanding on his already strong understanding of Malaysian and Chinese cuisines. He worked for some of the finest hotels around the world - The Four Seasons Maldives where he was in charge of the Asian offerings. He then moved to Stockholm to open the first Asian Grill concept and then returned to Malaysia Westin Hotel Kuala Lumpur as a specialty Asian Chef. At Four Seasons Langkawi, Bon was leading the Pan Asian fine-dining concepts. After exploring the world, Bon moved to Jumeirah Beach Hotel, where he progressed through the kitchen ranks to Executive Sous Chef and leading the culinary brigade. After accepting an Executive Chef role in Phuket at The Boat House Hotel and Resort, he made his way to Dubai with the award-winning restaurant The Thai Kitchen.