INTRODUCING OUR CORPORATE CHEF
- Nikolaj Lenz (NIK)

Before being appointed as our corporate chef based in Bangkok, Nikolaj Lenz amassed 12 years of experience in 5-star hotels and restaurants in Europe and the US, before adding an 8-year stint in Asia to his resumé.

Nikolaj (Nik) customises menus for a wide range of venues, and works on processes that enhance R&D and increase staff empowerment. In addition, he conducts training sessions for regional bakeries and restaurant chains. Working with food distributors across South East Asia, chef Nik focuses on training related to the crucial area of product knowledge.

In partnership with culinary schools and chef associations in South East Asia, Nik has spearheaded ‘Uhrenholt Young Chefs’, an initiative that empowers young chefs through professional development. See below for more details.

INTRODUCING OUR CORPORATE CHEF IN MALAYSIA
-    Ahmad Mustaffa

Chef Ahmad has been interested in cooking from a young age and has made it his career for the past 20 years. His specialty is fine dining, bakery and bread baking.

Ahmad has worked over 10 years in restaurants and 5-star hotels in Malaysia. Before joining Uhrenholt, Chef Ahmad worked 7 years as a technical chef for an international sauce manufacturing company. He brings valuable expertise to our professional foodservice team, where he will be supporting sales, conducting demonstrations and giving input for recipe and menu creations.

INTRODUCING OUR CORPORATE CHEF IN THAILAND

- Paleeras Thamrongsathannon (Toey)

Chef Toey has over 10 years experience and special skills in baking and pastry. She was trained in several countries overseas including France and the United States. She worked for over 2 years in the US including a stint in Miami under celebrity chef Michelle Bernstein.  

 

TRODUCING OUR CORPORATE CHEF IN TAIWAN

- Chao Hsiang Ko (Ares)

Chef Ares has worked over 10 years in 5-star hotels in Taiwan where he has trained under chef Peter A. Knipp and chef Bernard Noel.  
 
Before joining Uhrenholt, Chef Ares was the R&D chef from the largest local foodservice company and helped customise menus for key accounts as well as manage sales. He has strong know-how of all aspects of foodservice from ideations to cost managing and makes a great contribution to our team.

 

YOUNG CHEFS - A FUNDRAISING DINNER