Adrian graduated from the School of Hotel and Tourism Management, Chur, Switzerland. He had is kitchen practice in Berner Oberland and Hotel Duc De Rohan.

He furthered his understanding of the culinary art and foodservice operations by becoming a trainer and has certification as a trainer from Wirtschaftakademie Kiel, Germany. He also practiced his training skills in Hotel Kempinski Gravenbruch in Frankfurt and Augusta Hotel Mannheim in Germany.

Adrian was also a lecturer chef trainer in established hotel schools in Malaysia with specialization in western dishes and local food production. His areas of academic purview are in the food preparation, purchasing, inventory control and margin of profitability, cost control and human resources management.

He has worked in several reputable hotels and resorts and has held varied positions as Kitchen manager, Sous Chef and Executive Chef, reaffirming his professionalism and skills as Chef and Trainer over the years.

Adrian is now focusing on training, and is very much involved in the personal development of aspirant chefs and cooks for the hotel industry. His training both as practicing chef and as a trainer abroad; and coupled with his years of experience as a member of the ‘kitchen brigade’ in hotels and resorts in Malaysia, has stood him in good stead for his current endeavor.

Adrian’s personal mission is- ‘to live life to the fullest through developing different work cultures that move with the time’.