In more ways than one, Mandy Goh is one in a million. At just 31 years old, Mandy rose through the ranks to become The St. Regis Langkawi’s first female executive head chef. In this episode of Foodie Canteen, she spills the beans on what this opportunity meant to her, how she lets her imagination guide her in creating experimental menus and why family support and mental resilience are crucial in every chef’s journey.

“Don’t compare yourself with others, as long as you have the motivation and passion, you will be successful.” - Mandy Goh

Timestamps:

0:00 - Narration: Running away from alphabets to break glass ceilings in the culinary world

2:58 - Peeling onions and vacuuming soup packets at Mandarin Oriental Kuala Lumpur

5:58 - Meeting her mentor Marcel Kofler and becoming the first all-female team to win Bocuse D’Or Asia

10:29 - “Besta electronic translator became my best friend”

12:55 - Mandy’s relationship with Langkawi, Malaysia

15:53 - Becoming the first female executive chef at The St. Regis Langkawi at 31 years old

18:13 - “Pot throwing” kitchen-culture is outdated

20:35 - Being a great chef is more than just creating a menu

21:20 - From wielding a knife to a pen - How her duties shifted as an executive chef

23:12 - Managing different concepts from L’Orangerie, Kayuputi, Gourmand Deli to Pantai Grill at The St. Regis Langkawi

23:50 - How Chef Mandy creates through imagination

25:42 - Creating an experience through a two-hour dining journey - Texture, Taste and Theatre

27:41 - Reminiscing Penang Hawker Food

30:00 - The importance of conversing with diners post-meal

33:10 - “It’s not easy for a female to lead a Malaysian luxury hotel brand”

36:31 - “Learn the basics”

37:43 - Family support and mental resilience is indispensable