Sean Thu arrived at Kikubari armed with an impressive resume. After earning his Culinary Arts and Chef Training Diploma from Taylors College School of Hospitality and Tourism, he worked at Nobu KL and the Mandarin Oriental, Kuala Lumpur. For a while, he was even running his own restaurant. He also lectured at the Academy of Culinary Arts in Petaling Jaya.

Now Thu is the head chef at Kikubari and he recently released his new menu. “I’m most excited for the opportunity to take Kikubari further with new innovative dishes, unique ingredients, and unmatched customer service,” says Thu.

See also: Copper's Chai Chun Boon Joins The Datai Langkawi as Senior Chef de Cuisine

Who has been your biggest influence professionally?

Every chef that I have crossed paths with in my culinary journey has had a big part to play in moulding me into the chef I am today.

A book that you think every chef should read/watch/hear.

Sous Chef: 24 hours on the Line, so we can all pat each other on the back.

Which chef would you most like to cook with, dead or alive?

My late grandmother, but I would also be happy cooking with like-minded people any day.

What is the best restaurant you have ever eaten at?

Restaurant Story in London. Its vibe was a breath of fresh air and the nine courses did not feel long and tedious. The team paid the highest attention to seasonality as they dished out their creativity on the plates.

What is your favourite food city or foodie travel destination? 

Peru, which I've yet to have the chance to visit. I'm drawn to its vast produce, which piques my curiosity.

What's an ingredient you can't live without?

Salt!

It’s your last meal—what’s on the menu?

Any meal with family and my closest friends.