Darren Chin is an alumni of KDU University College which is one of the best culinary schools in Malaysia.
Taking up his dad’s advice when he was in his early teens, right after the SPM examinations, he enrolled into the KDU Diploma in Professional Chef Training in 1998.
Part of the reason he chose to pursue his studies at KDU, is because of it’s excellent reputation in the Hospitality industry. Studying at KDU has given him the right platform in cooking and training, as well as opportunities to operate restaurants. The great part is, after all these years, he is still in contact with some of the lecturers who are still at KDU!
Darren has had an amazing 10 years experience in rebuilding and operating his family business restaurant located at One Utama, called “Daves Bistro Bar and Grill”. As the Group Director/Head Chef, it has became a life learning experience for him.
The restaurant then was being awarded as one of Kuala Lumpur’s best restaurant in year 2001-2002. In Tatler magazine, the restaurant was also awarded the best restaurants in year 2001.
After a while, he decided he needs to revitalize himself, and decided to go back to studies, studying in one of the world’s best Culinary School, Le Cordon Bleu Paris, France. Specializing in pastry and cuisine, he also did a 2-month internship in a 2 star michelin restaurant called “Lassere” in Paris and another internship with Chef Pierre Sang Boyer (Finalist for the Top Chef France title, 2011)
During his studies at Le cordon Bleu Academie d’art culinaire de Paris , he was the Grand Winner of coupe du monde sandwhich competition Paris febuary 14th 2012, 1st place in intermediate cuisine(mention speciale de jury) and 1st place in superior cuisine-le grande diplome. He was also selected to assist chefs such as Chef Dominque Crenn of Atelier Crenn in San Francisco, and Chef Michel Troigros from Maison Troigros Roanne, France, for the omnivore world tour which was hosted in Paris in 2012.
Darren was invited by Enodis-Convertherm Singapore to come up with special menu’s for Enodis group of directors for food hotel Asia Singapore 2004. He was then appointed the Official Demo Chef for Convertherm Malaysia. As his expertise, catering has became one of his niche as well when he catered to 1000 people for four consecutive ‘Oktoberfest’, a local event held annually in conjunction with the German celebration and to 2000 people for a Saint Patrick’s event sponsored by Guinness-Anchor brewery.
He was a silver medalist during the “Culinare Malaysia 2005) for his slow cooked deboned spring chicken with a teriyaki glaze, celeriac puree and braised Portobello mushrooms. In Culinaire Singapore during year 2008, he is the bronze medalist (for slow roasted Frenched rack of lamb stuffed with chorizo sausage on wild mushroom risotto). In 2010, he has also won a bronze at the culinaire Singapore 2010 for his pan roasted fillet of Chilean sea bass with a soft herb crust and mustard sabayon.
About KDU University College
KDU University College is a subsidiary of Paramount Corporation Berhad Group, a public listed company with a strong property arm consisting of Property Development, Property Investment and Property Construction.
Established in 1983, and a pioneer in Malaysian private education, KDU prides itself with its impressive alumni of more than 46,000 graduates.
Many have successfully transferred to universities around the world to further their studies and have emerged as top students from these universities to become competent graduates who excel in their workplace.
KDU University College is also one of the top Pre-University providers in Malaysia having produced many top award winners in the Cambridge A-Levels. KDU is the only university offering the prestigious University of New South Wales (UNSW) Foundation Year in Malaysia with access to Australia’s Group of Eight universities and other top universities in Australia and New Zealand. Their AUSMAT graduates have obtained scholarships from top universities around the world.
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