Trained under renowned Thai chef Ian Kittichai, he has previously worked in famous French restaurant Le Beaulieu in Bangkok, Water Library and one Michelin star awarded restaurant Alma in Singapore. In 2019, he started researching ingredients at the culinary development center by Ian Kittichai and is currently the head chef at COAST since 2020. His specialty is to showcase Thai flavors using local and sustainable ingredients.

As a former head chef of a Japanese restaurant, Chef Li was captivated by the authentic spices he tasted during his visit to Thailand. This inspired him to delve into the study of Thai spices and cooking techniques, which eventually led him to become the head chef of BAAN. With a passion for creating and developing fresh spices, Li presents authentic Thai cuisine that has earned the restaurant a Michelin Plate recommendation in 2020.

Robert gained his culinary experience at the well-known Chinese restaurant Mr. Wong in Australia, where he was inspired to infuse Chinese cuisine with Western techniques. He later joined MUME in 2014 as a sous chef and eventually became the Chef de Cuisine at Lou Shang-Kuan, specializing in transforming traditional dishes into innovative and modern creations.

With a background in food research and an academic education, this individual also received comprehensive business training. She has planned a food and beverage app and assisted in streamlining agricultural supply chains. Currently serving as the procurement manager at MMHG, she not only seeks out the freshest local seasonal ingredients but has also developed a food ingredient database system for the chefs, making ingredient searches more convenient. She is an indispensable asset to the group, often cited as a textbook example of excellence.

Having worked at various renowned restaurants such as Hardware Societe and Sepia in Australia, as well as Le Moût French restaurant in Taiwan, this chef embarked on a career in fine dining. In 2020, she transitioned to become the pastry chef and sous chef in a gastro pub, where she was challenged by diverse cultural experiences and different culinary systems. These experiences have honed her unique style and strengths in both cooking and management.

Poey previously worked at L’ATELIER de Joël Robuchon Taipei, where she honed her skills in creating delicate and flawless food and wine pairings and providing exceptional service experiences. In 2020, she returned to Taiwan from Canada with a mission to infuse the diversity of international cuisine and service into the local catering industry.

Leah holds a Master’s Degree in Journalism and has an extensive background in marketing, French cuisine, winery, and bar operations. In 2021, she joined MMHG as a coordinator for restaurant openings, on-site execution, and event planning. With her dynamic and passionate leadership, she has effectively led the restaurant team to accomplish large-scale events such as Christmas dinner and New Year’s Eve. She is dedicated to continuing to guide exceptional talents through knowledge sharing and passing on valuable expertise.

Graduated from the Culinary Institute of America, this individual has worked at the Michelin-starred restaurants Gramercy Tavern and The Modern in New York. Holding certificates in the Court of Master Sommelier’s CMS introductory course and WSET Level 3 with distinction, they are dedicated to creating a complete and delicate dining experience for customers.