Description
Graduating with a Diploma in Hospitality and Tourism at United College Sarawak, Chef Barry has been with the Spa Esprit Group, starting at Open Farm Community as a Chef de Partie. There, he prepared and presented dishes within his specialty, assisting in developing new dishes of menus. Then, he moved on to work at Ding Dong, where he focused on the hot sided station and there, he participated and emerged as the Winner of the Scotch Egg Challenge 2017 (Contemporary Category) organised by Rabbit Carrot Gun Restaurant. Now, as the Sous Chef at Noka, he directs food preparation and collaborates with the Executive Chef to assist in producing high quality food for the restaurant.
