Joe Tan
Principle Director
Shepherds of Meaning
If the restaurant is a performance, then the diner is the centre stage, and the kitchen is the backstage. Most people see food presented in a glamorous and sophisticated outlook - not without justification, as the top Michelin Star restaurants are often designed purposely to bedazzle and draw attention away from what's happening behind the scenes.
Chef Darren's vision for Dewakan is to create a nostalgic, down to earth connection to the fine-dining restaurant. Most importantly, he wants to showcase the cooking, preparation process of the food to be part of dining process. Inspired by the challenge, the team is set to create an aethetic kitchen that is both beautiful in form and function. Chef Darren's vision for Dewakan is to create a nostalgic, down to earth connection to the fine-dining restaurant.
Chef Darren's vision for Dewakan is to create a nostalgic, down to earth connection to the fine-dining restaurant. Most importantly, he wants to showcase the cooking, preparation process of the food to be part of dining process. Inspired by the challenge, the team is set to create an aethetic kitchen that is both beautiful in form and function. Chef Darren's vision for Dewakan is to create a nostalgic, down to earth connection to the fine-dining restaurant.
Principle Director
We pride ourselves in planning and construction the ideal kitchens to suit the intensive work requirements of these renowned cheks.
- Joe TanChef Darren's vision for Dewakan is to create a nostalgic, down to earth connection to the fine-dining restaurant. Most importantly, he wants to showcase the cooking, preparation process of the food to be part of dining process. Inspired by the challenge, the team is set to create an aethetic kitchen that is both beautiful in form and function. Chef Darren's vision for Dewakan is to create a nostalgic, down to earth connection to the fine-dining restaurant.
Chef Darren's vision for Dewakan is to create a nostalgic, down to earth connection to the fine-dining restaurant. Most importantly, he wants to showcase the cooking, preparation process of the food to be part of dining process. Inspired by the challenge, the team is set to create an aethetic kitchen that is both beautiful in form and function. Chef Darren's vision for Dewakan is to create a nostalgic, down to earth connection to the fine-dining restaurant.
Principle Consultant, FCSI
Brandon is a qualified kitchen consultant, being a member of FCSI of certified consultants. Brandon is an active member holding the position of the FCSI Board of Trustees for South East Asia. Since joining Kitchen Inc, Brandon has successfully completed multiple projects in Malaysia & Singapore. Last year in 2019 Brandon successfully designed and completed the National University Hospital, Singapore which caters to 1500beds, Google Office in Kuala Lumpur which caters to 1200meals per day, Linkedin Singapore and Sheraton Four Point Petaling Street.
Acount Manager
Commercial Manager
Angel has been with Kitchen Inc since early 2015, During her time with Kitchen Inc she has overseen in excess of 30projects in various sectors including finance, retail, education, hospitality, restaurants & corporate making her one of the most experienced commercial manager in the market.
Throughout the tenure, Ms. Angel has delivered multiple procurement routes that included traditional, design and build and management contracting forms of contract and as such developed a detailed understanding of projects specific procurement solutions. Ms. Angel is also very much knowledgeable with air freight sea freight, custom duty, custom clearance procedures.
Khor has been hand-picked for this project, due to his success of delivering multiple institutional catering facilities. Last year in 2019, Mr. Khor has successfully delivered Maldives International Airport catering kitchen in under 8 weeks on site.
Not only this, Mr. Khor’s attention to detail has been well served through 2 catering facility-base projects for Menara Shell, Menara Worldwide. and also his track record encompasses on the successful completion of Dewakan restaurant which was voted Asia’s 50 Best Restaurant and Malaysia’s best fine dining restaurant.
Senior Project Manager
Technical Manager
Sam has been in the oil & gas industry for more than 25 years working as an engineer, his last posting was working at Bahrain. Sam has been with Kitchen Inc since 2017, his vast engineering knowledge has been an asset to the company.
Since joining Kitchen Inc, Sam has been sent for overseas mainly Germany to be trained by multiple equipment manufactures to further learn the methodology of proper equipment installation & servicing. Sam has been tasked to coordinate with his technical team for all equipment installation & commissioning for the company. He is also the person in charge of all preventive maintenance program and servicing.
Project Manager
Desmond is our mechanical engineer who contributed to our design team and also on site. Since joining Kitchen Inc, Desmond has successfully completed over 15 projects. His latest completion was Menara Axiata’s foodservice facility which caters to 600pax just right before the Movement Control Order.
His technical skills and people skills has been a pivotal point for every success to the project and the company.
Senior Project Manager
Ms. Fad has been with the company since day 1, she has been designing foodservice facilities for Restaurant, Café, Bar, Fine Dining Restaurant, Hotels & Catering Facilities from producing kitchen equipment layout, elevation drawings, section drawing, shop drawing, M&E drawings.
Natural-ly, Ms. Fadhilah has transitioned to become the head of Kitchen Planner. In her position fad can most effectively utilize her strength in design detailing, problem solving and pre-planning. Her experience is not limited to only design, she has a strong fundamental on kitchen equipment specification and chose only the equipment that is most suited for a project requirement.
Asst Kitchen Planner
Ms. Saziela graduated with an architect degree and is an architect by profession, Ms. Sazilea then joined an International Kitchen Consultancy firm and fell in love with the industry prior joining Kitchen Inc 1 year ago. Since joining Kitchen Inc, she has been tasked to assist Mr. Brandon Kua in a Foodservice Facility Consultancy Projects eg: Raddison Red Hotel, Central Kitchen, HSBC Tower. She has also been tasked to be the design lead for Sheraton Four Point Petaling Street.
