Irfan Malek

Talented and experience Executive Chef, trained and studied in preparing and supervising the preparation of food of all types, mainly modern European & South East Asian cuisine. Adept at managing all food-related personnel and activity in the hospitality field in the best way to cook, design and present foodstuff.

I was born in the United States of America but residing in Malaysia and holding Malaysian & American nationality. I've been in the industry for 14 years and had been working in numbers of 5-star hotels, resort, and restaurant. 

I’m currently residing & working in Cairo, Egypt, previously holding a tittle as Executive Chef at the most well-known Bistro & Bar in Cairo with the concept of French & Mediterranean. I've been working with the company for 4 years and I'm currently doing freelancing, as a consulting chef, creating new concept and doing menus, based in Cairo.  In the previous company, I'm in charged on all the 3 outlets in Cairo, and we cater in house as well as outside businesses, such as weddings events, brand launching events etc. 

I've been leading the culinary brigade for the past 10 years since I was a Sous Chef to Senior Chef de Cuisine. I shifted my interest from working in hotels & resort, to a single standing restaurant to pursue my creativity and skills in cooking. My career had started in the steakhouse, which I found my passion on grilling and smoking. Throughout the years of working, I've also devoted myself a passion on fine-dining food.

I truly believe my capabilities to help any company or workplace to excel to the highest level of food quality as well as maintaining profitability. My strength in cooking is more on modern approach with touch of Southeast Asian cuisine. I'm more hands on chef than an office chef. It's a passion not a job. I have also very good knowledge in HACCP and had helped the previous resort to get HACCP certification.

Diploma in Culinary Arts