Food has always been a big part of Matthew’s life. The passion of food stems from his mother who is a Malaysian-Chinese from Melaka, who instilled Matthew with the values and respect for food throughout his upbringing. For Matthew, food has always been the main factor that brings people together regardless of the situation or a person's background. That created one of his mean focus which is to create products that can closely relate to the people who receive it.
As an E&E Engineering graduate from Imperial College, Matthew did not expect he would walk a path of a pastry chef. Back when he started his degree, he was uncertain about his future career path. One day a friend persuaded Matthew to attend a pastry course at Le Cordon Bleu Paris during the summer of 2009 as they shared the love for cakes and desserts. That was the turning point!
"The course was very costly and I couldn’t afford it, and my dad didn’t sponsored me for it as he wanted me to work for it. My mom saw that it was good for me to go explore this opportunity, and therefore used her savings to let me pursue this. I would never forget that day.."
After graduating with an Engineering degree, Matthew continued to pursue his dream and worked at various establishments, from The Langham London to The Peninsula Hotel in Hong Kong to Kraving K in Sydney, Australia. The exposure to different cultures allowed him to developed different techniques as well as adapting recipes to different demographics.
Matthew is now based in Hong Kong to share his experience and ideas through teaching in hopes to inspire and educate others like those who has done so for him.