Did you meet each other in the industry or by virtue of being born in Sabah?
Juan Carlos Padua: Raphael and I met at Asian Tourism International College—a specialist in Culinary, Hospitality and Tourism studies in Sabah—way back in 2010 and have been mates since; but we split ways right after graduation.
Raphael Jay Peter Lee: We become closer 4 years later after I rang him up asking for advice on moving to Melbourne. Prior to this we had never worked together, although we did answer to the same head chef, albeit in different venues.
After attending ATI College, where did you build your culinary chops?
Raphael Jay Peter Lee: I was given the chance to pursue an international internship in 2011. Singapore was my first choice as it’s closer to home. I didn’t return to Kota Kinabalu in those 4.5 years.
Kilo Kitchen totally changed the way I cook, especially thanks to executive chef Manel Valero. I wouldn’t otherwise have discovered the World’s 50 Best Restaurant Awards, Noma or René Redzepi, who holds the throne by upholding locally sourced ingredients—it all blew my mind.
Juan Carlos Padua: I’ve worked at Marble 8 in addition to a few other restaurants and 5-star hotels. Each taught me something different, but most of my cooking skills were accrued in Melbourne.