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
-    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
- Raweekant Tukkinsathian (TAK)

Chef Tak has over 10 years experience and special skills in pastry and food styling. He has had extensive On-The-Job training by many great pastry chefs.

Tak has also worked as an instructor in a leading culinary institute in Bangkok, Suan Dusit International Culinary School.

Chef Tak was one of very first chefs to compete internationally for Thailand Culinary Academy. Later on he contributed as a coach and treasurer of the Academy for a number of years.

 

YOUNG CHEFS - A FUNDRAISING DINNER
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