Recently. we sat down for a chat with Dato’ Fazley Yaakob—winner of MasterChef Celebrity Malaysia 2012, owner of the widely acclaimed Suka Sucré restaurant, and Le Cordon Bleu alumnus. From his time competing for the MasterChef title, studying at Le Cordon Bleu, to becoming a celebrity chef and pursuing the restaurant business in Malaysia, he’ll share his experiences and insights with all aspiring chefs in this interview.
Thank you for joining us today, Dato’ Fazley. Let’s start things off by going over your journey as a chef. Can you describe your background and training in the culinary arts?
Dato’ Fazley: “Hi, everyone. Thank you for having me.
After winning MasterChef Celebrity Malaysia back in 2012, I had the incredible opportunity to study at Le Cordon Bleu, one of the best culinary schools in Malaysia for two semesters. I flew all the way to Le Cordon Bleu Paris for my final term and completed my training there.
After coming back to Malaysia, I jumped right into learning different cooking styles in Southeast Asia (SEA). I attended professional cooking courses in Indian, Thai, Indonesian, and a variety of traditional cuisines.
Shortly after, I was offered a place at the University of Reims in collaboration with Le Cordon Bleu to pursue their Advanced Studies of Gastronomy (HEG) programme. It further honed my skills and expanded my knowledge as a professional chef.
So yea, that’s where I got my culinary training from, and well, here I am.”
What inspired you to join the MasterChef Celebrity Malaysia in 2012? How did you feel about taking part in a competitive cooking game show? What was the overall experience like?
Dato’ Fazley: “It’s a funny story because I joined the competition completely by accident. What happened was that I thought I was signing up as a motivational consultant, similar to my roles in other TV shows on Astro like Akademi Fantasia, Raja Lawak, and so on. It was only later that I realised I was going to compete as one of the contestants.
But once I was in, it was nothing like I expected. The experience really opened my eyes to the culinary world. You see, everyone in my family cooks. My wife, my mom, and especially my grandmother. I remember fondly the days when my wife taught me how to cook rendang (slow-braised meat in coconut milk), my mom helping me get the flavours of lemak cili api (coconut curry) just right, and watching my grandma make kuih (a type of traditional snack). All these wonderful women were my inspiration, and that helped me win MasterChef.
After the competition, I realised that cooking is in my blood. It was a turning point in my life, and I decided to act on it. I pursued culinary arts full-time and never looked back since.”
When did you start studying at Le Cordon Bleu? Can you share some stories and experiences from your time there?
Dato’ Fazley: “I started studying at Le Cordon Bleu the same year I won Master Chef. It was Ming, the Senior General Manager of Le Cordon Bleu Malaysia, who personally encouraged me to enrol. He told me it was a good opportunity and the right timing to upskill and rebrand myself.
Also, shoutout to my amazing pastry chef instructor and the executive chef at Le Cordon Bleu. Their passion and expertise in French technique were truly inspiring. These three people put me on a path I never knew was possible, I loved every second of it.”
Now that you’ve walked the path yourself, what advice would you give to fresh culinary school graduates? How can they stand out in their job applications?
Dato’ Fazley: “My advice to fresh graduates is to stay focused and know what you want. The food industry is much bigger than you can imagine, and you can’t do everything all at once.
I’ve met quite a number of people with impressive backgrounds, like holding a Grand Diplome as well as several culinary diplomas and degrees. They ended up quitting the industry, and some stopped halfway through their training.
So it’s really important to choose one speciality when you’re first starting out. Do you like making pastries or working in the hot kitchen? If it’s the kitchen for you, then do you want to specialise in Western, Asian, French, or another type of cuisine? Focusing on one area will clear any doubts the interviewers have, and help you stand out in any job application.
As for me, I grew up eating Negeri Sembilan food. So when I became a professional chef, I knew I wanted to combine Negeri Sembilan flavours with a French touch. That’s how I came up with my restaurant Suka Sucré, from Rembau to Paris. This theme is always present in all my collaborations with international and local brands.
So find your niche and work on it with a burning passion. That’s how you can stand out in the industry.”
Wanna know more about Dato’s Fazley Yaakob’s industry? Reach out to us today!
In your opinion, what are some hard skills and soft skills that Malaysian culinary graduates currently lack? How can they improve on these?
Dato’ Fazley: For hard skills, I think many graduates need to improve their pastry knowledge, hot kitchen techniques, and knife skills. Many chefs, even experienced ones, struggle with pastry because they become too complacent in handling the hot kitchen. So it’s important to maintain skills in both areas. Knife skills are a must because it’s your lifeblood, but never understand the ability to use a whisk properly as well.
As for soft skills, I would say effective communication and perseverance. The kitchen works fast, so you must be able to convey your messages clearly. For youngsters aiming to be head chefs or any leadership role, the ability to communicate effectively is a must. Similarly, you need to learn to listen attentively and accept criticism. Know when to take a step back, reflect and recollect yourself, and then bounce back stronger.
These 5 skills are essential for any young chef who wishes to stand tall and compete on a global stage.
You’ve mentioned your restaurant earlier, Suka Sucré. Can you tell us the meaning of its name and the concept behind its food?
Dato’ Fazley: “Yes, Suka Sucré has been running for almost 10 years now!
Its name is a combination of the Malay word “suka,” meaning fondness or liking of something, and the French word “sucre,” meaning sugar or sweetness. Together, they symbolise positivity.
The concept “Rembau to Paris” represents Negeri Sembilan food with a Parisian touch. It blends traditional flavours with French techniques.”
What is your restaurant’s signature dish? Can you tell us more about it?
Dato’ Fazley: “Actually, there are a few because of how popular they are with our customers. Some crowd favourites are the Beurre Bourguignon (compound garlic butter) with Sambal Minang and the Pasta Daging Salai Lemak Cili Api (pasta with smoked meat and coconut curry).
For dessert, we incorporate Le Cordon Bleu techniques with local flavours, like the Puteri Aman (coconut buttons in palm sugar syrup) or Pengat Pisang (banana in coconut milk). They’re presented to resemble Ladurée desserts.
These dishes stand out because they offer a fusion of traditional and modern cooking styles.”
What challenges did you face in the culinary industry? How did you overcome them?
Dato’ Fazley: “I can think of a few. The first challenge when I launched my restaurant was introducing the Daging Salai Lemak Cili Api with Pasta to the Malaysian audience. It faced heavy criticism initially because the dish was sacred to the people of Negeri Sembilan. But soon after, many other restaurants started making their own versions. So it’s safe to say that I was the pioneer of this dish.
The second challenge was my sweet table concept, where desserts are served directly on the table and eaten with hands. I faced a lot of backlash for “throwing things on the table and dancing to it with music.” But months later, I was invited to do the sweet table concept for 6-star hotel launches in Brunei, Singapore, and Paris. It quickly gained acceptance internationally.
The third challenge is sustaining the restaurant. It remains a challenge for me to this day. Any restaurant owner who also cooks, cleans, and does grocery runs will tell you the same. Maintaining the brand and business sustainability is tough. You need patience, resilience, and the ability to move forward despite setbacks. I know it sounds cliché, but that’s the reality.”
What advice would you give to students hoping to open their own restaurants in Malaysia someday?
Dato’ Fazley: “My humble advice is to start small, even if you have a big budget like a million dollars.
Suka Sucré began behind my house, selling only macarons and collaborating with many other cafes. From there, we gradually expanded to a pop-up store, then a restaurant, and eventually moved to a 5-star hotel after surviving the COVID-19 pandemic.
Starting small helps you understand the challenges and responsibilities at a manageable pace as your business grows.”
We’ve all heard stories about how tough it is to make it as a professional chef. So how do you maintain a work-life balance in such a cut-throat industry? Is it possible?
Dato’ Fazley: “Work-life balance is possible with discipline and practising good habits. Use a calendar to schedule everything on your smartphone.
For me, 8–9 a.m. is gym time, then 10 a.m.–12 p.m. is meeting time, and 6–8 p.m. is family time. You need discipline to build a routine, and you need to follow it consistently to build good habits. How you carry yourself as an individual will translate into your work ethic and ultimately your brand.
So yes, work-life balance is possible as a chef if you’re disciplined.”
Thank you for chatting with us, Dato’ Fazley. Before we head off, is there anything you’d like to say to motivate all the aspiring chefs and your juniors at Le Cordon Bleu?
Dato’ Fazley: “Remember to enjoy food. You must enjoy food to be able to make good food.
Being a food critic of other restaurants doesn’t make you a good chef, but being your own critic does. Knowing your strengths and weaknesses as a chef is key to improvement. Learn to accept criticism and control your ego. This mindset will help you improve and become a better chef. Ego won’t take you far, but humility and openness to learning will.”
The Life of a Chef
Dato’ Fazley’s journey from MasterChef winner to successful chef and restaurateur is a true inspiration. His emphasis on passion, perseverance, and continuous learning resonates deeply with all up-and-coming chefs.
If his story has inspired you to pursue your culinary ambitions, Le Cordon Bleu is the perfect place to start. Our campus in Sunway, Malaysia offers world-class programmes that can turn your dreams into reality.
Enrol today and set forth to make your mark in cooking history!
