At seven, Raymond Tham knew exactly what he wanted to be when he grew up: a chef. Fast forward today and Tham is not only a chef but one of Malaysia’s top chefs, cooking up a storm almost daily at one of his three fine restaurants, Beta KL, Skillet@163 and Burnt & Co.

With a culinary degree from Westminster Kingsway London, one of the oldest culinary schools in the UK, Tham holds over two decades of professional experience in the industry and cut his teeth in the kitchens of private clubs and hotels around the world. After returning to Malaysia in 2008, Tham started lecturing at KDU University’s hospitality school before opening Skillet@163 in 2015 and Beta KL not long after. Burnt & Co opened in mid-2022.

Over the last two years, Tham has reached new heights in his career in spite of the global pandemic and the challenges it imposed on his businesses. Skillet at 163 has been recognised as one of Tatler Dining’s Top 20 Restaurants in Malaysia and he became the first Malaysian chef to be appointed by luxury fashion house Dior to curate and run its Dior pop-up in Kuala Lumpur.

Tham aspires to be a part of Malaysia’s breakthrough as a global powerhouse in the food industry. He wants Malaysia to be put on the international map of food and to be recognised not only for its street food but for its tremendous talent in restaurant kitchens.