Our Chef

patrick siau chi yin


PATRICK SIAU CHI YIN

 

Multi award-winning Chef Patrick Siau current heads the Culinary Team of Sunway University College, School of Hospitality, Tourism and Leisure Management. Prior to joining the world of academia in 2003, he immersed himself by building experience in the industry, working in the kitchens of several top hotels and restaurants in the KlangValley, such as The Regent KL and Nine at Ascott.

 

Chef Patrick also has some international experience under his belt. He has trained at the Les Jardins Des Sens in Montpellier, France, a 3-Michelin star restaurant owned and run by the famous Pourcel Brothers, Jacques and Laurent Pourcel. One of his areas of expertise is in the area of pastry making and sugar art, whereby he is able to create beautiful sculptures from sugar, and many have nicknamed his as ‘The Sugar Manipulator’. This skill was honed when he was selected to train at the renowned sugar museum in France known as the Musée de l’Art du Sucre under the tutelage of Chef Jean Francois Arnaud (MOF 2000), one of the best pastry chefs in France. Chef Patrick’s culinary flair is evident by the many awards he has won at various culinary competitions over the years. Recent achievement includes Best Plated Dessert and Overall 2nd Runner-Up in the Asian Pastry Cup 2010. Chef Patrick has leaded the Malaysia Pastry Team as Captain at the World Pastry Cup in Lyon, France 2011. Awarded as Most Outstanding Master Chef Patissier 2013.

 

TRAININGS ATTENDED

Assisting Chef Jean Francois Arnaud (MOF) for Annual Häagen-Dazs Ideation Event 2012-2013

Training at Le Jardin Des Sens in Montpellier, France. A three-star Michelin restaurant own and run by the famous Pourcel Brothers, Jacques and Laurent Pourcel.

Training at Musée de l’Art du Sucre in France. A sugar museum runs by Master Chef Jean Francois Arnaud (MOF).
Chef Jean Francois Arnaud was awarded the title of Meilleur Ouvrier de France – MOF (National Government Award for Best Craftsmen in France)

Various trainings and workshops conducted by Chef Jean Francois Arnaud (MOF) in Kuala Lumpur.

Conducted a sugar training workshop in Institut Kemahiran Belia Negara, Bachok, Kelantan, Malaysia.

Attended Outcome Base Learning (OBE), by professor from University Sains Malaysia.

 
PROFESSIONAL EXPERIENCES

SUNWAY UNIVERSIRY CENTRE FOR TOURISM, HOPITALITY , AND CULINARY MANAGEMENT
HEAD CHEF / LECTURER (April 2009 – present)
In charge of food purchase and costing for the department
Developing cuisine and pastry syllabus diploma and degree level
Train student for competition
Organizing in-house culinary competition
Organizing food events such as Chaîne des Rôtisseurs
Publication of articles in magazine and newspaper
Cooking demonstration, career talk in education fair and secondary schools
TAYLOR’S SCHOOL OF HOSPITALITY AND TOURISM
CUISINE LECTURER (April 2003 – March 2009)
Place food ordering for all the practical classes
Developing kitchen practical and pastry syllabus for Diploma in Culinary Art
Developing kitchen practical and pastry syllabus for 1st and 2nd year of Bachelor degree
Developing new recipes for 1st and 2nd year of Bachelor degree
Train student for competition
Organizing in-house culinary competition
Organizing food events such as molecular gastronomy dinner 2007
Publication of articles in magazine and newspaper such as Flavors, The Star, News Strait Times and Quang Ming.
Cooking demonstration in education fair and secondary schools
Chief examiner for final exam
Setting exam paper for 1st and 2nd year of Bachelor degree

 

 

NINE AT ASCOTT
SOUS CHEF (July 2002 – April 2003)
Opening Team as Sous Chef
Developing a la cart, breakfast, buffet and function menu
Decision making in selecting food supplier and chemical for stewarding
Order food ingredients for daily operation in restaurant
Manage food costing for the restaurant
Recruiting of kitchen staff crew
Provide technical and knowledge training for kitchen crew
Manage a team of 15 kitchen crews and 3 stewards
End month inventory
Handling event such as launching of BMW, Citibank, wine dinner

 

 

BON-BON BRASSERIE AND BAR (BANGSAR)
JUNIOR SOUS CHEF (2001 – 2002)
Opening Team as Junior Sous Chef
Developing a la cart, buffet and function menu
Decision making in selecting food supplier.
Order food ingredients for daily operation in restaurant
Recruiting of kitchen staff crew
Provide technical and knowledge training for kitchen crews
Manage a team of 4 kitchen crews and 2 stewards

 

THE REGENT KUALA LUMPUR
Opening Team for OGGI (June 2001)
Confirmation as Chef De Partie (June 2001)
Promoted to Chef De Partie (March 2001)
Cross Exposure to Brasserie Kitchen (Coffee House) – December
Appointed as Commis II at The Grill (February 1999)

 

INDUSTRIAL TRAINING
FORUM FAIRLANE KUALA LUMPUR
Administrative Trainee (Nov ’97 – Jan ’98)

 

THE REGENT KUALA LUMPUR
Management Trainee (June ’98 – July ’98)
Operation Trainee in the following Departments:
(Apr ’97 – June ’97)
F & B Department
Housekeeping Department
Front Office Department

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