A free-to-attend skills-enriching program for the next generation of chefs in Malaysia.
Horizons is a free-to-attend mentorship program designed to inspire, evolve and broaden the horizons of Malaysia’s next generation of top chefs. During the programme, 12 hand-picked young chefs, who have each demonstrated commitment to their craft, are taken on a journey of culinary appreciation experiences- from masterclasses and study groups to farm experiences- around Malaysia.
The programme culminates with the 12 young chefs being split into groups to source, prepare and cook for KITA Food Festival’s Thank You Dinner; an invite-only event to thank the partners, chefs, collaborators and angels who made KITA Food Festival 2023 possible. The catch: The Thank You Dinner must be prepared using mainly proteins, vegetables and grains considered grade two or surplus; food often destined for landfill.
Mentor Chefs for 2023
To help them on their way, we have enlisted the help of three top Kuala Lumpur chefs to act as mentors; each mentor brings a world of experiences and expertise to the table; encounters which further help strengthen our Horizon’s candidates’ perspectives.
Daniel Yap is the Patron/ Chef of GOODDAM, where he brings a fresh and innovative twist to Italian cuisine. He was trained at the prestigious ALMA culinary school in Emilia-Romagna, Italy, and has honed his skills at esteemed kitchens across Europe, including Ristorante Piccolo Lago and STUD!O in Denmark. While rooted in Italian cuisine, Daniel’s creativity knows no bounds. He blends local influences and ingredients with innovative techniques to create Modern Italian dishes like Calamari Squid Ink Pasta and duck neck sausage risotto.
Gary Anwar is the mastermind behind Ember, a restaurant in Kuala Lumpur that serves Modern Asian cuisine. Here he draws from his Chinese-Malay heritage to create dishes that are both innovative and delicious. Gary’s culinary approach emphasizes simplicity and quality products; letting the ingredients shine on their own. He honors traditional methods and techniques while infusing his own unique flair into each dish. But Gary’s commitment to excellence doesn’t stop there. He is also dedicated to sustainability and reducing waste, actively exploring innovative strategies to minimize waste and reduce Ember’s impact on the environment.
Haznizam Hamzah is the Executive Chef of the W Kuala Lumpur. Here he not only brings twenty years of hotel kitchen experience to the table, but a multicultural experience that included a long stint in Macau. At the W Kuala Lumpur, Haz oversees an array of kitchens, from Cantonese to banquet to the bar pool; a kaleidoscope of outlet styles that require focus and diligence. It’s at the all-day-diner Flock where he reverberates the hotel’s unique commitment to ethically sourced, locally grown ingredients; Flock was in the vanguard for establishing a genuine farm-to-table restaurant with direct producer-to-hotel supply chains in Kuala Lumpur.
W Kuala Lumpur
Horizons in 2022