One of Malaysia’s top chefs, Darren Chin’s Asian-influenced take on the French culinary art illuminates DC, one of the most celebrated restaurants in the country

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Darren Chin is one of Malaysia’s most innovative chefs in the fine dining scene. His repertoire is founded on his mastery of classical French culinary techniques which he then integrates with the freshest seasonal Asian and European ingredients to create innovative, delectable menus at his highly acclaimed DC Restaurant in Kuala Lumpur.

Chin grew up in a family involved in the F&B industry; his father founded restaurant chain Dave’s Deli. He studied at the renowned Le Cordon Bleu in Paris and graduated with a Grand Diplôme in cuisine and pâtisserie. He later won the ninth edition of the Délifrance Sandwich World Cup, interned at France’s Bistronomique (run by Top Chef France finalist Pierre Sang-Boyer), and honed his skills at Michelin-starred Lasserre.

In 2014, Chin returned to Malaysia to establish DC Restaurant. Four years later, he founded Bref, which Chin describes as his "little retreat" where he could share his memories of what good food could be.

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Chin is not a fan of snacking and also doesn’t really like desserts.   

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