Jimmy is passionate about promoting Asian cultures in Australia, particularly in Melbourne, where Asian cuisine can sometimes be undervalued and seen as cheap. He believes that Asian cuisine can be premium and that good chefs are needed to produce high-quality dishes. Jimmy is also concerned about the future of the hospitality industry and the need to pass on skills and knowledge to the next generation, especially in the Asian part of the industry. He feels that it’s important to attract students to the industry, not just for PR or a quick career, but for a long-term commitment to the culture.
However, he understands that it can be challenging to find apprentices who are genuinely interested in the industry. Jimmy believes that it’s important to support the future of the hospitality industry, regardless of cultural background, and that the skills and knowledge transfer is essential for the industry’s success. By joining the Asian Chef Club, Jimmy hopes to connect like-minded individuals who share his passion for Asian cultures and cuisine and work together to promote and preserve them for future generations.
Richard is a seasoned marketing professional with a passion for problem-solving and helping businesses succeed. His journey into marketing began after completing a double degree in law and commerce, which laid the foundation for his strategic and analytical thinking.
Since 2011, Richard has held the position of Managing Director at RW Marketing, a full-service marketing agency located in Kensington, Melbourne. Over the years, he has collaborated with a diverse range of businesses, providing them with comprehensive marketing solutions. Richard’s strategic marketing skills have been instrumental in formulating effective growth strategies for clients, considering factors such as the economic climate and industry landscape.
With a strong focus on the food service and FMCG (Fast-Moving Consumer Goods) markets, Richard’s experience in the food industry is extensive. RW Marketing has worked closely with a variety of clients, including lawyers, accountants, restaurants, manufacturing companies, supermarkets, and importers, among others. This industry specialization has enabled Richard to gain in-depth knowledge of the unique challenges and opportunities within the food sector.
He questions why a bowl of noodles should cost less than a plate of pasta when Asian cuisine requires just as much skill, knowledge, and quality ingredients. Richard believes that without proper transfer of knowledge, Asian culture will be difficult to replicate. By joining the Asian Chef Club, Richard hopes to help create a platform where Asian chefs can connect, share knowledge and resources, and grow together. He is committed to supporting the development of the next generation of Asian chefs in Australia and promoting the value of authentic Asian cuisine in the local food industry.
A seasoned Executive Chef with over 25 years of experience in large-scale, high-volume hospitality environments. He brings strong expertise in team leadership, stakeholder management, and the implementation of strategic initiatives and continuous improvement protocols. Highly motivated and reliable, he excels both independently and within teams, with a proven ability to build strong relationships, understand diverse needs, and deliver effective, solutions-driven outcomes.
Chef De Cuisine Jeffrey Tan is especially well-known as a Guest Celebrity Chef in Asia and Australia. He is an Executive Chef Member of Les Toques Blanches (LTB), Victoria charter Australia. He has cooked for some of the most famous Chefs and Royalties. He has also appeared as a Celebrity Chef for the Compagnie Mousquetaires D’Armagnac Escadron De Malaisie, Billanock Wine and Food Society, Doncaster Fine Foods Society. Chef Jeffrey has also been invited as the Guest Chef for the LTB Presidents Annual Dinner at Moonee Valley Race Club for some of the top professional Chefs in Melbourne and their partners, ANZ Private Banking, Ritz Carlton Hotel, Kuala Lumpur in the presence of HRH the Crown Prince and Princess of Malaysia and the inaugural Alzheimer Australia/Rotary Club of Manningham Charity Dinner at RACV City Club Melbourne.
Jeffrey Tan is internationally recognised as a master-blender of cuisines. His culinary creation has been described as ‘a blend of new and not so new traditional cooking techniques, fresh Australian ingredients/produce and simplicity in its creation and presentation’.
Mr. Jeffrey Tan started his Cooking For Charity Initiative some eight years ago and has raised some A$1,295,815 (as of October 2012) for various Charities including Australian Rotary Foundation Trust, Prostate Cancer of Victoria, Variety Club of Victoria, Spastic Children Centre of Malaysia and Tibetan Disaster Relief Fund and now the Alzheimer Australia. Chairman of IPF Culinary Consultancy Services and International Premier Food Pty Ltd. A recipient of Australian Centenary Medal and two Australian Day Awards (Jagajaga and Menzies)
His recent roles include Head of Food Innovation & Training at Sushi Sushi, where he spearheaded new product development, packaging, and market trend analysis. Currently, Leslie serves as the General Manager of Hi Sushi Restaurant Group in Geelong, overseeing eight restaurants and a team of over 60 staff. His dedication to culinary excellence, innovation, and mentorship continues to make a significant impact in the industry.
Leslie recently joined Mrs. Tran’s Kitchen Company, transitioning back to the kitchen as Corporate Chef and Food Innovation Manager to continue his dedication to hospitality and culinary innovation.
